Preparing a perfect steak is an art, but because there are so many variables, it can be one of the most difficult things to get right. With quality meat cuts being so expensive, there isn’t much room for error. An otherwise delicious slab of beef can be ruined by improper cooking. Selecting the right cuts of meat, buying well-marbled meat, using a meat thermometer to check when it’s done, and letting it rest after cooking are some of the best tips for cooking steak.
The first step in cooking steak is to choose the appropriate size and quality cuts. An inch or two (2.5 to 5 centimeters) thick steaks are ideal. Thinner steaks are more likely to dry out, and thicker steaks are more difficult to judge when done. It’s also a good idea to choose cuts of meat that are evenly distributed throughout; otherwise, the meat in the thicker areas will cook slower than the meat in the thinner areas. When purchasing multiple steaks, selecting steaks of similar sizes ensures that they will all cook in roughly the same amount of time.
Understanding meat grades will assist you in selecting the highest-quality beef. Prime meats are more expensive than choice or select meats, but they are also of superior quality. A side of beef with streaks of fat running through it or that is marbled is the most delectable. The flavor, juiciness, and tenderness of beef are all due to these specks of fat in the meat. Look for steaks with marbling that is evenly distributed throughout the cut.
Also, rather than a bright red color, look for meat that is slightly dark-purplish in color. Meat that is extremely bright red is young and may be more difficult to handle. One of the juiciest cuts of meat is the rump section. It’s finely marbled, and as a result, it’s very flavorful. This meat is derived from the fleshy hindquarters and contains several frequently used muscles. This is why it has a firmer texture and is more enjoyable to eat.
When cooking steak, avoid constantly prodding, flipping, and touching it. By poking and piercing the meat repeatedly, many cooks ruin the flavor and texture of the meat. To brown well, the steak must be left on the grill for an extended period of time. When cooking steak, only use tongs or spatulas and a gentle touch to turn the meat over. Avoid piercing the meat with forks or smashing it with tongs, as this allows the juices to seep out. Ideally, the steak should be flipped once or twice.
When cooking steak, the best way to tell if it’s done is to use a meat thermometer. This device measures the internal temperature of the meat and eliminates any guesswork from the process. Its tip is usually inserted into the meat’s thickest part. Because the meat will continue to cook for a few minutes longer due to internal heat, it may be a good idea to remove the meat when it is a few degrees below the recommended finishing temperature.
Allow at least 15 minutes for the steak to rest before serving. Contrary to popular belief, this time of rest does not allow the juices to redistribute. It does allow the juices to cool slightly, thickening them, greatly improving the steak’s juiciness. Larger steaks require more time to cool than smaller cuts. When resting the steak, cover it loosely with foil to keep it warm.