There’s nothing like a juicy beefsteak for celebratory events or a flavourful chicken fillet for those who like to play it safe. But, as surprising as they may be, they’re quite tricky to get perfect. It doesn’t matter if you’re a beginner or a pro; all of us can make mistakes in the kitchen; however, if you want to find out how to nail the perfect steak every time, keep reading!
1. You’re Afraid of Seasoning It
Your steaks need to be drenched and drown in a potent concoction of spices and herbs to deliver a punch. There’s no such thing as too much seasoning when it comes to making a good steak, so don’t hold back.
2. It Isn’t At Room Temperature
Before you cook your steak, you have to make sure that your choice of meat is allowed to rest. Make sure to keep it out for at least 30 minutes before you cook it. A cold steak will reduce the temperature of the pan, and your steak will become soggy.
3. Let It Rest After Cooking
A freshly cooked steak is too tempting to resist, we hear you, but your efforts can go to waste. After they’re done cooking, like other foods, they cook further while they’re cooling. If you cut into it right after, the moisture inside the steak can spill out. As a result, your steak will be drier and less juicy.
Cover it in foil for 10-15 minutes after cooking and then eat your heart out.
4. You Don’t Pre-heat Your Pan
The secret to achieving the perfect crust is on the steak lies in the pan too. You need to heat your non-stick frying pan for at least 10-15 minutes before you add your oil and steak. One way to check it is by hovering your hand above the pot and see if you feel the heat.
5. You’re Not Flipping It Enough
A common misconception is that steaks should be slipped only once to get the grill marks looking perfect. However, that can ruin your meat once you take it off the pan. Flipping it multiple times not only makes it cook faster but makes it juicy from the inside. A well-cooked steak is a goal here; aesthetics can take a back-seat.
6. You’re Not Using The Right Oil
Olive oil is not the best option for steaks at all. They require a high smoke point oil such as canola, grapeseed, sunflower, or vegetable. Smoke point refers to the temperature at which the oil burns and olive oil has a low smoke point.
As a consequence, the oil can start burning at the temperature required to cook a steak and give a smokey flavor.
Which of these mistakes were you making? Let us know in the comments below!
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