From The Straits Times    |

How to cook steak perfectly at home
Photo: Natalia Lisovskaya

 

IF YOU CAN’T SALT 40 MINUTES AHEAD, DON’T BOTHER
We tend to only think of the salt-and-pepper step as a flavouring procedure, but the process actually plays a crucial role in how juicy and tender a steak turns out. 

According to the food geeks at SeriousEats.com, the science goes like this: When the meat gets into contact with salt, the moisture within is drawn out first. It’s only after about 30 minutes that the salt starts its magic of breaking down the tough muscles in the meat, and the juice gets reabsorbed into the steak. So there wouldn’t be much moisture in the steak if you were to sear it during this 40-minute window. 

The bottomline is this: If you don’t have the time to salt your steak at least 40 minutes ahead (even overnight is fine!), then stick to salting it just right before hitting the pan. 

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A THICK STEAK CUT INTO TWO IS BETTER THAN TWO THIN STEAKS

You’re splashing out on expensive, beautifully marbled Wagyu beef, and you’re keeping it to about 100g per person. (Trust us, any more than that, you’ll end up feeling jelat and overwhelmed.) Before you ask the butcher to chop it up to thin, individual steaks, STOP.

You’ll want the steaks to be at least 4cm thick, to achieve that #foodporn-worthy caramelised char with a juicy interior. Any thinner, and you risk overcooking the meat. So if you’re keeping individual portions small, go for a thick steak first and divvy it up after cooking. 

Also read: 3 new gourmet grocers for artisanal butters, dry-aged wagyu beef and more

GET THE PAN AND OIL REALLY HOT FIRST

We love butter, but if you’re pan-searing the steak in your kitchen, you’ll want to keep the butter for the finishing step. Instead, use a neutral-tasting oil with a high smoking point, such as peanut oil and rice bran oil, and get it real hot together with the pan – until it starts to smoke. If the oil is not hot enough, your meat might turn out greasy and under-browned. 

Even if you’re going for a fatty cut, you still need to use oil – it helps to ensure even browning, and also prevents your precious meat from sticking to the pan. 

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LET THE MEAT REST BEFORE EATING

The steak looks amazing, and you’re dying to dive in, but practise just 5 more minutes of restraint. Transfer the steak to a serving plate, and loosely cover it with foil. This resting period will allow the beef to reabsorb the juices, so that it stays nice and supple. 

If you cut into the steak too early, the juices will flow out, causing a “bloody” mess and result in less-than-perfect steak. Why waste your efforts?