In our desire for juicy meat, we try many different recipes. Unfortunately, some of them are myths. Not only do these myths not work, most of them reduce the likelihood of making a great steak at all.
Let’s break down the most popular misconceptions.
Myth #1: You need to salt it when it’s ready, not before
The truth is. Just-salted meat is moist: the salt draws water out of the meat fibers. Brine forms on its surface. However, after 45-60 minutes this brine will be absorbed, giving additional juiciness and flavor throughout the thickness of the steak. And the outer surface will be dry – ideal conditions for cooking a juicy dish.
How to. The best time to salt is 40 minutes to two hours, depending on the thickness of the piece. If you don’t have time for this, salt the meat just before roasting. The worst option is to salt the steak and leave it for 5-10 minutes before putting it on the grill.
Do not salt the already cooked dish: it will be grainy and tasteless. Only Maldon’s English sea salt or fleur-de-sel are acceptable at this stage and they will not spoil the taste and texture of the meat. Sprinkle salt over the steak at least 1-1.5 hours before cooking. Roast it only with the surface dry!
Misconception #2. You should not turn the steak more than once: this will deprive it of its crust, all the juice will leak, and the meat will cook unevenly
The truth is. Flipping will result in a 30% reduction in cooking time. It’s a good way to ensure even searing without a burnt crust.
With frequent turning, you don’t risk having steaks with bent edges. Meat fibers shrink and curl if you fry them only once. You should only try to avoid turning the meat frequently if you want mouthwatering strips from the grill pan.
How to. Turn the meat every 30-40 seconds. This way you will cook an evenly cooked steak that is shaped.
Myth #3: Allow the meat to warm to room temperature for 15-20 minutes before cooking. This guarantees a brown crust and evenly cooked
The truth. Following this misconception won’t ruin the flavor of the dish, but it won’t do anything but waste time. The larger the piece, the longer it will take to heat to the desired temperature. And 15-20 minutes won’t make any difference.
How to. Don’t use frozen meat. On steaks chilled to +4 in the refrigerator, blot the surface with paper towels so it’s dry. The same effect will be produced if the meat is salted beforehand. A beautiful crust and an extraordinary juiciness are assured!
Now that you know the rules you don’t have to follow, prepare the grill and start creating. Bon appetit!