How to cook a flawless rare, medium, or well done steak
STEAK is a versatile meat that can be prepared in a variety of ways and combined with a variety of foods. What’s the best way to cook a steak, though?
Cooking the perfect steak, whether it’s a tender fillet, luscious sirloin, or delectable rib-eye cut, takes practice. You can evaluate the doneness of the meat by poking it with your finger while it’s cooking. When the meat is raw, it will feel very soft, slightly firmer when rare, tougher when medium, and even tougher when well done. If you do this every time you cook a steak, you’ll quickly be able to tell how you prefer it done.
Personal preference and budget will determine which cut of steak you use.
Tenderness and flavor are available in a variety of cuts. Sirloin is a top steak that is similar to a fillet but has more flavor.
To ensure that everything is cooked through evenly, finish the T-Bone in the oven. Bavette is a low-cost cut that is best served medium and is excellent for barbecue.
The filet de Boeuf is the most tender and costly cut of beef, with very little fat.
Some people believe that just seasoning a steak with a sufficient amount of salt and a nice grind of black pepper is the finest method to season it.
“Contrary to common perception, seasoning your steak with salt ahead of time does not pull out the moisture, but rather allows the steak to absorb the salt and become more uniformly seasoned throughout,” according to BBC Good Food.
“Salt your steak for every 1cm of thickness up to two hours before cooking.
“Spread heaps of cracked black pepper and sea salt on a plate for a classic steak au poivre (pepped steak), then press the meat into the spice moments before placing it in a pan.”
Searing a steak is definitely one of the greatest methods to prepare it since the caramelized brown exterior adds a lot of flavor.
The pan and fat (oil or butter) must be sufficiently hot for this to work.
“The normal approach is to sear the steak on one side, then cook it for the same amount on the other side,” according to BBC Good Food.
“This produces good results, but the second side never caramelizes as well as the first.
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