Nothing beats a great steak. Celebrity chef steak houses are the hottest new cafeteria trend; but you don't need to spend a fortune at a steakhouse. Effect these 5 easy tips, and make great steak at home every time.
1. Leave your steak in the fridge for a concentrate of days before you cook it. Steak houses brag about dry aging their beef, why can't you do the same? Unwrap the plastic from the meat and leave it exposed to the air for a concentrate of days. Simply occurring enzymes will tenderize the meat and retell a great beefy flavor.
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2. Want a medium rare steak. Cook it from frozen. Now you don't want to plunk a solid ice cube of steak on the grill, but if you leave your steak partially frozen, you'll end up with a deep brown caramelized crust and a juicy medium rare inside. Steak houses have grills that get a lot hotter than yours does. So holding the meat a tiny freezing gives the steak time to create that deep flavorful brown, before overcooking the inside.
3. Salt your steak. Use a tiny more salt than you think you need. It won't taste too salty, it will taste wonderful. Salting prior to cooking extracts some of the amino acids in the meat and these, when heated, will brown up and help you get that great steak house crust.
4. Dry the face of the meat before cooking. Again, you want to get that deep brown crust, and the drier the meat face the better the crust.
5. A dry steak is disappointing, so let the meat rest for a few minutes before serving. You don't want to cut into your beautiful steak and have all the juices run out. The juices, during cooking, rush out toward the hotter exterior. Letting the meat rest for 5-10 minutes before cutting into it lets the juices get reabsorbed throughout the steak.
That's all there is to it. Effect these 5 easy steps before your next steak dinner and taste the difference.
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