Why Meat Is Dry and Tough: Find Out What You're Doing Wrong When Frying
Juicy meat with a crispy crust is the dream of anyone standing at the stove.
However, for some reason, instead, you often get something dry, tough and not at all appetizing.
You take a good piece, turn on the pan, and end up disappointed. Let's figure out where the mistakes are hiding and turn your frying into a culinary triumph.
How to fry meat properly
The first thing to understand is that meat does not like to be rushed. If you take it out of the fridge and immediately throw it on the fire, it will remain cold inside and dry out on the outside. Let it sit at room temperature for at least 20-30 minutes. This way the heat will be distributed evenly, and the steak or cutlet will not turn into a sole.
Blot the surface with a paper towel - moisture prevents the crust from forming, and the meat begins to stew instead of fry.
The frying pan also plays a role. Many people turn on medium heat, afraid of overcooking, but this is a mistake. For a crust, you need high heat.
Turn the pan to maximum, let it heat up for a couple of minutes, add a little oil with a high smoke point, like refined sunflower oil, and only then add the meat. If it sizzles, everything is going well. Low heat draws out the juices, and you get a dry result.
You also need to turn the piece over wisely. Some people rush and start moving the meat every 30 seconds, checking if it is burnt. This disrupts the caramelization process, and the crust does not have time to form.
Let it sit quietly for 3-4 minutes on one side, then turn it over. For a medium-rare steak, 4-5 minutes on each side is enough if the piece is about 2 cm thick. A meat thermometer is a great helper: 55-60 degrees inside for medium rare, 65-70 for medium.
Salt is another subtlety. If you add salt too early, it will draw moisture to the surface, and the meat will stew in its own juices. It is better to do this right before frying or even after, when it has rested a little.
But resting after cooking is a must. After removing the meat from the heat, let it lie for about 5 minutes under foil. The juices will distribute inside, and each piece will melt in your mouth.
If you fry frozen, don't defrost it in the microwave - it kills the texture. It's better to leave it in the fridge overnight.
And don't overcrowd the pan—two steaks instead of four will cook better because the temperature won't drop.
Follow these steps and you'll never have dry meat again. The right temperature, patience, and a hot pan are what will make your dinner perfect.
