Picking The Right Steak
Go for a steak that’s thick enough that it doesn’t dry out the pan that has has really nice fat marbling. Marbling will help it stay juicy. Choosing a cut like sirloin or rib eye is best for this.
The Aging Trick
First thing you want to do is take the steak out of the packet and put it on a cake rack set over a tray in the fridge for 2 days. The air will circulate around the steak and will start to dry it out which will concentrate the flavour and tenderise the meat.
For me, the perfect steak has a delicious dark crust on the outside and a soft juicy inside. This is the easiest way to achieve that.
Another mistake people make is to cook the steak straight from the fridge but by the time you’ve got the center to the right temperature the outside is going to be overcooked. So leave it out for a couple of hours to reach room temperature.
Most recipes say cook the steak over a medium pan and leave it there for 2-4 min turning once. But this isn’t the way to get the best results.
Instead, start with a really hot pan, literally smoking hot.
Season your steak with salt, not pepper. The pan is so hot the pepper would scorch, so save the pepper til the end.
Lay the steak on the pan away from you. The intense heat will give it that brown crust by causing something called the Maillard Reaction – in which proteins and sugars react resulting in those delicious meaty flavours.
Flip the steak every 15-20 seconds.
(It mean the outside will be hot enough for a crust to form while the insides won’t overcook. )
How do you tell if it’s done?
Don’t cut into your steak to see if it’s ready, you’ll only let all the juices out. Get a digital thermometer and push it into the middle.
Take the steak off at the following temperatures for desired cooking level.
WELL DONE: 65°C
Let the meat rest for a minimum of 5 min – very important. The residual heat will raise the temperature by at least 5°C so don’t worry it won’t get cold.
Why resting meat is important:
In short: you loose the juices and moisture by not letting the meat rest.
In long: A large majority of meat is made from water. As soon as the meat hit’s the pan the proteins start contracting forcing the water out of the cells in the meat. Letting the meat rest allows the fibers to rest and relax.
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