It does not matter whether your preference is flavor-packed sirloin or butter-soft steak, constant attention and quick cooking are necessary when cooking beef. With a few minutes providing the leeway between well-done and rare, timing is an important aspect. The following are tips that are meant to help you master the art of making perfect steak.
Choose Your Steak
The cut of steak you cook comes down to your budget and personal preference. You should note that different cuts deliver varying levels of flavor and tenderness. Therefore, there is a need to know what you should expect from each cut and how best you should cook it. These are the common steak cuts.
- Sirloin – This is a prime steak like fillet that has more flavor
- T-bone – To ensure it is cooked well, it is important to cook it in a pressure cooker.
- Bavette – This is a cheap cut that is great for barbecuing
- Fillet – This is considered to be the most tender cut. It is also the most expensive. You should note that it has minimal fat.
Cooking Your Steak
For indoor cooking, you can fry your stick. Also, you can grill it. In this case, a frying pan or a pressure cooker can offer the best results. You can find out more on cooking steak using a pressure cooker. You should note that these appliances get really hot and are good at retaining their heat. Moreover, it is perfect for getting a charred, smoky finish.
It is advisable to cook your steak in a roomy pan. If the pan is not large enough to accommodate your steaks, you should not be tempted to squeeze them in any way. You can cook them at a time.
Seasoning Steak
Beef purists like to take the unadulterated flavor of a quality steak by adding a sprinkling of salt and twist of pepper. You should note that seasoning meat with salt ahead of time does not draw out a lot of moisture, but gives it time to absorb the salt. Another option is to tenderize the meat and enhance the flavor with marinade. Also, you may need to add garlic cloves and various herbs when the steak is cooking.
Searing Steak
You can sear your steak until it becomes caramelized to give it a lot of flavors. As a result, the pan and fat ought to hot enough. Usually, it is seared on one side and then cooked for the same amount on the other side. That gives excellent results, but the other part is not caramelized as the first one.…
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