How to cook steak

How to cook steak
6 Principles for How to Cook Steak
Don’t cook steak from the refrigerator.
Pull your steak out of the refrigerator 30 minutes before cooking and even more if you’re cooking it grilled. (This also applies to all meats and many other foods.) Why? So that the meat does not cook in the oustide, but not in the middle.

Salt your steak before cooking.
This will help the salt sink into the meat and the flavor will be more consistent.
Don’t cook steak in butter.
When you place your meat in a pan, it should be very hot, ideally over 150 °C, to create what is called the Maillard reaction. This is possible only if the natural water on the surface of the meat quickly evaporates. If you Using butter, it will burn between 120 ° C and 130 ° C, which will give bad taste, texture and even be harmful to your health. But you can use Noppanit. (Butter is free from its whey) which supports high temperatures. Otherwise, choose an oil that can reach high temperatures, such as sunflower oil, for example.
In general, it’s best to grease your pan so the meat doesn’t stick because fat provides good heat transfer.
If you like butter, add a bit more butter to your meat at the time of serving. If you add herbs it will be even better.
Do not touch the meat during the first minute of cooking.
When you place your steak on a hot pan, it comes out. This creates a crust that will protect the center of the meat and keep the flavors and juices inside and preserve the flavor.
It doesn’t pop on the meat during cooking.
When the meat is soft you can FLP it. Don’t peek over the meat with a fork or other insert into the container, it will drain the juices and flavors. Open the meat with two spoons or silicone tongs (called “flip-flops”, they are very practical to use, master once).
Allow the meat to sit before cutting.
It is a truth that we often hear and that is really important. If you cut the steak on (Try it, you will see yours), the blood will flow, the center will not really be the same, the flesh and the flesh will not be as soft.
The rest allows blood to redistribute throughout the piece, giving it an even color and the muscles to relax, which allows for greater suppleness.
Compare by cutting two biopsies (one has rested and the other is not clear), the biopsies have a very fleshy and continuous pink paste.
Therefore, it is important to rest your steak for at least 20 minutes on the rack without covering the meat.
The grid is important so that moisture can escape and the peel is kept full of concentrated onion. Do not cover the meat as the food will expand.
Serving time is done over reheating in a preheated oven at 160 °C for 2 to 3 minutes. The meat will be rare, but there will be very uniform cooking and the blood will not flow.
Serve on a hot plate.

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