While it may seem daunting, cooking a great steak at home is easier than you think. With the right tools and tricks in your arsenal, you can cook up delicious steak-worthy meat in your very own kitchen, no matter what your cooking skill level.
Below, three professional chefs suggest how to cook a perfectly tender and delicious steak at home:
Choose your steaks wisely
A good cut of meat (fresh, good quality and preferably from farmed cows. Grass-fed) it's a Essential if you want to cook a steakhouse quality meal. "There's nothing you can do to make a tasteless steak taste good. It's about bringing out the unique flavorful essence of the meat," says Dan Kaplan, owner of Heartstone Farm, which produces grass-fed beef in Charleston, California, Maine.
It's also important to know what kind of steak you want. "Not all cuts of meat cook the same because not all parts of the animal have been trained the same way," says Abbie Gellman, a New York-based nutritionist and chef.
Each cut has a different marbling, tenderness and flavor depending on which part of the beef it comes from.
premium steak cuts (usually labeled "USDA Prime" or "USDA Choice" in local supermarkets and butcher shops) include tenderloin, rib eye, sirloin, T-bone, and thongs. These steaks come from underused muscle groups, so they're the most tender, says Kaplan.They can be cooked quickly over high heat.
Other steaks, e.g. Foods such as sirloin, roast beef, and shoulder steak are leaner and less tender (usually referred to as "USDA Select"). "The cooking method you choose can help or hurt them," says Kaplan. "You can use the marinade to soften it," suggests Kaplan.
If you are preparing a steak for the first time, a boneless cut of meat (such as filet mignon, New York roast beef, or boneless rib-eye) is your best bet as it is easier and quicker to prepare than bone-in steaks.It's also important to consider the thickness of the cut. As a general rule, a 1.5 inch thick steak is best for searing well without overcooking the meat inside.
Avoid cooking cold steaks
After taking the steak out of the fridge, let it sit for a while (45-60 minutes) to cook it more evenly and efficiently, suggests Michael Tsarnas, Executive Chef at Gabriella's Italian Steakhouse in New Jersey.
To thaw a steak, Kaplan suggests placing it (wrapped) in a bowl filled with room temperature water and letting it thaw for an hour.
Cooking a steak straight from the fridge or freezer can result in uneven cooking with burnt edges and a raw center. And it's a problem that goes beyond taste.
Eating raw or undercooked steak can increase your risk of food poisoning from salmonella, E. coli, and other harmful bacteria found in raw meat.
"Unfortunately, although it is favored by foodies, there is no way to guarantee the safety of rare meat," notes the Academy of Nutrition and Dietetics. “It also means that raw meat treats like tartare and beef carpaccio are not considered safe, particularly for people at increased risk of food poisoning. Pregnant women, children, the elderly and people with weakened immune systems should avoid raw and undercooked meat. Adds.
Heavily salt steaks
Before seasoning, wipe steak with a paper towel to remove excess moisture, Tsarnas suggests. This will help you get a nice crispy crust.
Kaplan recommends brushing both sides of the steak evenly with plenty of kosher salt (not table salt because it's refined and iodized).
It is advisable to salt the steak an hour before grilling (two hours or more for tougher or thicker cuts). This allows the salt to draw the natural juices from the meat and allows the dry brine to be reabsorbed into the steak, breaking down the lean muscle protein, making the meat juicier and more tender.
“A good rib eye or filet mignon will make you say 'wow'; if you only use salt” said the priest. However, if you prefer additional seasonings like freshly ground black pepper, garlic powder, or onion powder, sprinkle them evenly over both sides of the steak just before searing.
Invest in a Meat Thermometer
Kaplan and Tsarnas both recommend using a meat thermometer to accurately measure the core temperature and determine how done your meat is.
Avoid using a fork or knife to slice through a steak to see if it's done because it loses its juice, says Kaplan.
Quick Turning of Steaks
Kaplan suggests turning the steak multiple times instead of once to allow the meat to cook more evenly. Turning it every 30 seconds or so also helps it cook a lot faster.
The Essential Guide to Cooking the Perfect Steak at Home
Grilled: "Be sure to clean the grill before putting your steak on it," advises Tsarnas. Cooking on a dirty grill can contaminate your food and possibly make you ill. Therefore, the first step is to clean the grill to remove carbon buildup, food debris, dirt and mold that can cling to the grills and other parts of your gear.
Tsarnas recommends taking the steak out of the fridge early, preferably an hour before you plan to cook it.
After drying the steaks with absorbent paper, brush them lightly with a drizzle of extra light oil. Season the steak generously with kosher salt and coat both sides evenly before grilling.
Grill must be hot enough to cook steaks. Tsarnas suggests preheating the grill to high heat (450°F-500°F).
Always pat steak dry with kitchen paper before frying to keep it crispy.
Flip the steak on both sides and check the temperature with a meat thermometer, says Tsarnas. (Suggested temperatures: Medium Rare: 130°F-135°F; Medium: 140°F-145°F; Medium Well done: 150°F-155°F; Well done: 160°F)
Thickens during cooking or larger pieces, you can close the lid to keep the temperature high and cook evenly.
When the steak has reached the optimum temperature, remove it from the grill and let it rest for 5-10 minutes covered with aluminum foil. The resting time allows the aromatic juices to be distributed throughout the steak.
#2 On the griddle: Bring the meat to room temperature and blot away excess moisture with kitchen paper.
Rub both sides of the steak with a little extra light olive oil, then season well with Kosher salt.
Dry the steak before putting it in the cast iron skillet.
When cooking a steak on the stovetop, always make sure you have a hot skillet and hot oil before adding the steak, Gellman says. "When you put the steak in the pan, it should sizzle, which means it's piping hot," she adds.Choose a frying oil with a higher smoke point, such as avocado, canola, or extra light olive oil.
Avoid touching the steak while it is cooking. "Don't shred the meat so it doesn't stick.
They should come off the pan easily when the egg whites are cooked, which could be a sign they've flipped," says Gelman. Cook and turn for an additional 3 to 4 minutes to achieve medium doneness.Check the internal temperature with a meat thermometer to ensure the meat is evenly cooked. "The only fatal mistake that can ruin a good steak is overcooking. Use a meat thermometer unless you're a pro,” says Kapłan. and ready in the oven, she suggests.
Optional: Drizzle with butter and herbs to deepen the brown crust and add more flavor.
Remove the steak from the heat source and cover with aluminum foil. Leave to rest for 5 to 10 minutes.
#3 Baked: For thicker cuts like rib eye, preheat oven to 250°F.
Thinner steaks such as roast beef and filet can easily be prepared in the oven. Simply activate the grill mode and let it heat up for 10 minutes.
Make sure the steak is completely defrosted. Once the steak has reached room temperature, brush with extra light olive oil and coat evenly with the seasonings.
Before you place the steak on the tray in the oven, clean it with absorbent paper.
"Meat cooks better in the oven, you only have to turn it once," says Tsarnas.
Use a meat thermometer to check if the steak is done.
Carefully remove the pan from the oven and let the steak rest for at least 5 minutes before slicing, advises Tsarnas.
If you are cooking multiple steaks, make sure they are at least a few inches apart to prevent them from sticking together. Or you cook them individually.
Also remember to always remove the steak from the heat source as soon as you are done. "They're still cooking, so taking them off the heat is important," says Kaplan.
Also, it's important to always cut the steak against the grain, advises Gellman. This keeps the steak tender and easier to chew.
Finally, to save time and avoid last-minute stress, gather all your ingredients and tools (like a skillet, cutting board, meat thermometer, trivet, etc.) in one place before you begin the prep and prep.
Comments
Post a Comment