Unwanted shaking of the head, confusing rumbling or a sacred phrase beginning with, “Well, actually…” are all signs that the food police of your choice are hanging near your grill or stove. So, here we will be going through steak myths.
In these years when everyone is an expert and not afraid to let you know, we will help you break down the bad information and get rid of the common lies about cooking steak.
Whether you like to prepare beef on the grill or in a pan, do not forget about these three meat-related myths.
Steak myths 1: Millions burn juices
Whenever I hear someone exclaiming the splendour of roasting a steak with the pure intention of keeping the juices inside, I just get discouraged. Naturally, any animal protein has a lot of holes, and hot meat will never form an impenetrable castle around the outside where moisture can escape. Try to heat a piece of meat and let it rest for five minutes; you will notice a small puddle of natural juices covering the ground and coming out of the exposed areas.
In fact, hard sear destroys foreign cells, actually causing water loss as the muscle fibres shrink. So why bother with heat? That hard-to-reach crust is about taste rather than retaining moisture. A large crust is a sign of the Maillard reaction (a.k.a. browning) in which the proteins in the meat are converted into amino acids, and these amino acids combine and mix with sugar. The result is not only a beautiful colour but also a rich, beefy taste.
Steak myths 2: Turn the steak only once
Feel free to browse your steak the way you want; in fact, it is best to browse every 30 seconds or so. Yes, that’s right. While it is true that regular walking and investigating your steak will increase the process of browning, transferring heat evenly on both sides of the meat provides consistent consistency. (And don’t worry, your stakes will still get good colour using this method.)
In addition, faster browsing results in a steamer cooking faster than a single-screen search method. (Just check it out.) Also, depending on the temperature of your grill or pan, you can reduce the risk of your meat being burned before the centre is cooked to your liking by repeatedly turning it over while cooking.
Another benefit? You will not run the risk of steaks with curved edges; the meat fibres shrink and fold when cooked quickly, like once-cooked, hard-boiled meat. So, with a lot of scrutiny, you can sacrifice the Hollywood grill marks, but you will be chopping steak evenly cooked and evenly shaped.
Steak myths 3: Do not add salt to salt in advance
The idea of this repeated myth is that salt will dry out and harden the meat if used properly. Perhaps this idea comes from the same idea after sewing the meat to cover the juices, but the fact is that you actually need a dry exterior to burn (and salt will not harden the meat).
Salt acts as a desiccant, absorbing the flesh of the flesh. As salt works its magic, it will create some kind of brine on the surface of the flesh. After some time – at least an hour – the brine will re-enter the steak, providing a better, more nutritious piece of meat.
Feel free to salt your meat the night before cooking, and keep it uncovered in the refrigerator. The salt will have enough time to absorb, and the outside will dry out – ready to win a steak with dynamite sear.
If you do not have time for salt in advance, wait until you are cooking the steak. You certainly don’t want to throw it on the grill after 10 or 15 minutes of salt; this is the time when the dehydrated meat will no longer sit without the steak, causing it to smoke instead of brown.
Another salting sin is you should avoid adding salt to your steak after cooking. This defect leads to fatty, tasteless meat with high salt content. This rule, however, does not apply to salt depletion, such as English Maldon sea salt or fleur de sel, added over a spicy pre-cooked spice. These salts will provide extra texture and not get into the steak. Also, look out for Food blogs.