Top 5 Tips for Cooking a Perfect Steak

Who does not love a delicious, expertly cooked-slab of juicy meat?

Most meat-eaters adore a perfectly cooked steak and will do almost anything to get it. To avoid overcooked and chewy steaks, follow a few pointers.

There are several variables to getting this right, which can be confusing!

However, once you know the basics, every steak you make should be nothing short of perfection.

Instead of being overwhelmed at the thought of steak night, read on for the top five tips that will help you cook like a pro in no time:

1. Room Temperature

This rule does not apply to steaks only – ALL meat must be cooked at room temperature.

If the steak is too cold when you put it in the pan, it will cook unevenly and end up as a grey, overcooked piece of meat.

Depending on its weight, it will need between twenty and forty minutes to reach room temperature.

If you cook a frozen steak, remove it from the freezer and let it defrost in the fridge overnight.

2. Season First

Steak is a delicious keto meat, so keep your seasoning choices simple.

Brush the meat with a neutral-flavored oil with a high smoke point and season the surface generously with salt.

Salt enhances the umami flavors, helps to create a caramelized outer crust, and simultaneously tenderizes the meat. Season your steak at room temperature so the salt can dissolve into the muscle fibers.

3. Meat Matters

While most cooking methods work the same for almost any cut, with a few tweaks here and there, the best cut of steak varies from person to person.

Many steak enthusiasts prefer sirloin, filet mignon, or tomahawk.

The difference between the cuts is texture, flavor, and cut.

What is a tomahawk steak? It is a bone-in ribeye that has been cut from the beef rib and has been trimmed to resemble its namesake.

These steaks are typically cut from the finest beef and are renowned for their exceptional marbling and impressive tenderness. That is what gives tomahawk steaks their celebrated rich, buttery flavor.

4. Do Not Overcook

Do not cook one side at a time until it browns – that is a surefire way to overcook your meat.

Instead, heat a cast-iron skillet so the steak sizzles immediately as it hits the pan, and then flip it every minute.

Cooking times will depend on thickness, but to achieve a medium-rare steak, you must cook it for an average of four minutes.

5. Let the Steak Rest

Resting is a crucial step that should always be taken!

As steaks cook, the muscle fibers tighten. If you cut into them too soon after cooking, all the juices will pour out. Let your steak rest for five to ten minutes to keep it juicy and tender.

This resting time will allow the muscles to relax and release their juices. Cover the steak loosely with aluminum foil if you are worried about it getting cold.

To End

After your steak has rested, you can serve it.

Slice it perpendicularly with a sharp chef’s knife. Meat should be cut against the grain, creating a tender and enjoyable eating experience.

Bon appétit!