Mastering the Art of Cooking Steak: Tips from the Experts
A great steak is a timeless delicacy, perfect for any season. Whether you prefer it grilled to perfection or seared in a trusty cast-iron skillet, getting a fantastic result can often feel daunting. Here’s how to ensure that your steak shines at every meal, with insider tips from top chefs.
Tip #1: Keep It Simple
Celebrity chef and food personality Katie Lee Biegel emphasizes the importance of simplicity when it comes to preparing steak. “Start with high-quality beef,” she advises, suggesting that you get to know a trustworthy butcher.
When it comes to seasoning, less is definitely more. Biegel recommends generously salting the steak, adding just a hint of pepper. Heat a neutral oil in your cast-iron skillet until it’s almost smoking, then sear the steak to your desired doneness. For a finishing touch, sprinkle on flaky sea salt and serve alongside a big baked potato, a fresh salad, and a bold red wine like her Kind of Wild Organic Malbec.
Tip #2: Dry Your Steaks
Moisture is the enemy of a good sear. Chef Ryan Jones from Free Reign Restaurants advises towel-drying your steak and allowing it to air dry on a wire rack in the fridge until you’re ready to cook. This simple step produces a cleaner sear and enhances browning, taking your steak to the next level.
Tip #3: Don’t Be Afraid of Fat
Fat is not just a source of calories; it adds depth of flavor. Executive Sous Chef Justin Ferrera of Fleeting in Savannah recommends using beef tallow as your cooking fat to amplify the steak’s inherent richness. As the steak nears doneness, consider adding butter, crushed garlic, and fresh rosemary to the pan. Then, baste the steak by tilting the pan, which will infuse it with additional flavor and moisture.
Tip #4: Be Patient
Jay Swift, executive chef at The Betty, emphasizes the necessity of patience. Whether grilling, broiling, or pan-searing, allow your heat source to reach at least 400°F before cooking. This high temperature leads to better browning and a more complex flavor profile. Once the steak is in the pan or on the grill, resist the urge to fidget with it. The best results come from letting the steak cook undisturbed.
Tip #5: Resist the Flip
If you encounter resistance when attempting to flip your steak, it’s a sign that the crust is forming beautifully. Executive Chef Travis McGinty from Breva Brighton Beach advises against prying the steak off too soon, as you risk tearing the meat. The crust requires time to develop, locking in those hard-earned flavors.
Tip #6: Let the Steak Rest
After your steak has reached the desired doneness, it’s crucial to let it rest. Chef Antonio Votta of Bricks and Horses stresses that resting allows the juices to redistribute throughout the meat. This helps avoid the dreaded “bloody” appearance, which is simply the juices that escape when cutting too soon. A general rule of thumb is to rest the steak for half the cooking time. If you want to warm it up again before serving, a quick flash on the grill will do the trick.
These expert tips will have you serving up steakhouse-quality meals in the comfort of your own kitchen.