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When it comes to celebrations, the best steak can be an essential part of your party. Some people habitually order a juicy steak from their favorite restaurant, and this habit can easily break the bank. Instead of ordering a steak out, you should try to make it at home. Beyond the favorites of rump, rib-eye, sirloin, and fillet, some good value, underrated steaks can deliver on great flavor. Thin skirt, thick skirt, and flank skirt can make delicious steaks that are worth a try. Flat iron steak is another choice for its fat marbling, texture, and flavorful taste. Here are a few guidelines to cook the best steak at home.
Find the Right Cut
Most people go to the supermarket, a butcher shop, or an online store for endless steak choices. To get the best steak on your dinner plate, you have to beef up your knowledge of steak cuts. The grade of steak tells a lot about the quality of the meat through age and marbling. The right cut can make or break your ability to create a juicy and delicious steak. If you have limited finances, you can’t go for strip and porterhouse. These are expensive, but high-quality cuts. Just pepper and salt are enough to let these cuts sing.
Cooking a delicious steak within just about any budget is fairly easy. Using a rub or marinade is an excellent way to add flavor to your steak. Thinner cuts like skirt and flank are ideal because they will cook before the spices start to burn. If you want to select the best steak within your budget, you should choose reliable resources. Visit a butcher, because they specialize in meat cuts and can give you the best advice.
Thickness of Meat
If you opt for skirt steak, there is no need to have control over the cut's thickness. If you are purchasing a high-end steak, you should avoid anything thicker than 1" because thicker cuts are more difficult to cook. You are more likely to get a perfectly thin or thick cut, based on your preference, from a reliable butcher than you are from a supermarket. If you are cooking multiple steaks, make sure they are somewhat uniform in thickness, as different sized steaks will cook at different rates.
Dry-Aged and Wet-Aged Beef
Aged meat tastes better because enzymes start their work to break down tissues to make for a more tender steak. Wet-aged beef is aged for four to 10 days, and is vacuum sealed. On the other hand, dry-aged beef is one week old. These are frozen and stored. The dehydration of meat through dry aging can concentrate flavors. Dry-aged meat can be more expensive, since it is known to yield better results.
Keep It at Room Temperature
Professionals like Chef Bobby Flay recommend removing steak from the fridge for almost 20 minutes before cooking. It is good for even cooking as compared to cold steak. It also makes it easier to control the amount of pink in the center and the darkness of the outside of the steak.
There is no need to worry about the safety of food, as long as you have the right cut. As per Chef Michael Symon, solid muscle cuts such as chops and steaks are safe to leave at your room temperature for almost one hour. Make sure to keep them in the clean area and carefully disinfect the surface later.
Sear Vs Steam
People have the misconception that searing is necessary to trap juices in the steak. While this may not be true, searing will offer the most flavorful finished product. Before you start cooking, pat your meat dry because extra moisture can hamper the reaction. Hit steak with plenty of seasoning before you start.
While cooking, make sure that the beef hits the hot surface evenly. You can use a cast-iron pan for better results because it can hold heat in better than other materials. The pan has to be smoking hot before you initiate cooking. If you want to grill your meat, you still require a scorching surface. A properly heated surface will allow you to hold your hand 2" above the surface for about two seconds.
Fresh garlic is a delicious and quick steak rub. You can slice one garlic clove in half and rub the cut side on the edges and sides of the steak. Pepper and salt are necessary seasonings for steak. After garlic, you have to coat he cut of meat with pepper and salt. Add seasoning to the steak before cooking it for better results, especially when searing.
Nail the Proper Temperature
For numerous people, getting the appropriate temperature is the most difficult part of making the best steak. Overcooking can make your meat dry, or you may get an unpleasant chewy texture. To avoid any problem, you can purchase a meat thermometer. An instant-read thermometer will give you the most reliable results. A medium-rare steak should register approximately 130 degrees Fahrenheit.
Let the Steak Rest
After cooking a steak, you should let it rest in a warm area for nearly 30 seconds to redistribute juices. Avoid cutting the steak instantly after cooking it. Slicing while the steak is too hot can cause it to dry out. Have some patience to get amazingly surprising results.
You don't have to add fancy garnishes to get the best steak, but it can help the dish come together if you're hosting. Garnishing, however, is not as important as a warm plate. Hot steak on a cold plate may get quickly cold. You can toss your serving dish into the oven for five minutes to get a perfectly warm steak.