Chefs know one simple trick that makes meat juicy, with a perfect crust and amazing taste.
This secret has remained behind closed doors in professional kitchens for years, but today it's yours!
The main secret: the right oil
Forget about olive oil for frying steak. It has a low smoke point of about 190°C.
When heated too much, it burns, leaving a bitter taste. Steak requires heat to get a crispy crust.
Chef's trick: Use oil with a high smoke point. Avocado (270°C), canola (240°C) or refined sunflower (230°C) are excellent options.
They do not smoke, do not spoil the taste and give an ideal result. The crust will be golden, and the meat inside will remain tender.
How to cook steak: step by step
Choose a cut. Ribeye, striploin or T-bone will do. Thickness - 2-3 cm.
Take the meat out in advance. Let it stand at room temperature for 30 minutes before cooking.
Remove moisture. Pat the steak dry with paper towels for a better crust.
Season with salt. Use coarse sea salt on both sides.
Heat a frying pan. Cast iron is ideal, it holds heat evenly.
Add oil. 1-2 spoons of the chosen oil, wait until it heats up, but do not overdo it.
Grill the steak for 2-3 minutes per side for medium-rare.
Turn carefully. Use tongs, not a fork, to prevent juices from leaking out.
Let it rest. 5 minutes under foil - and the meat will become even tastier.
Additional tips
Don't press on the steak with a spatula - you will lose juiciness.
For accuracy, use a thermometer: 55°C — rare, 60°C — medium, 65°C — well-done.
Add the rosemary butter one minute before the end for flavor.
Summary
This oil trick is your ticket to the perfect steak. Choose the right oil, follow the steps, and you'll have restaurant-quality meat.
Author: Dmitry Bobrov
