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Wondering how chefs cook steak? Explore their secrets for seasoning, searing, and sides that make every bite unforgettable.
Steak should be cooked appropriately, which requires skills and knowledge. Chefs use several methods to keep each bite filled with flavor and juices. In this post, we look at the techniques professionals use to get that perfect steak.
Choosing the Right Cut
Before hitting the grill, every steak lover should remember that the road to the perfect steak starts long before. Each cut has its unique flavor and characteristics. Popular choices in the best steakhouse in Tampa include: Ribeye, Filet Mignon, and Sirloin.
Ribeye has substantial marbling, which improves taste and tenderness.
Filet mignon is the leanest, most tender of steaks.
Sirloin provides a balanced flavor at an affordable price.
Regarding your cut, chefs frequently consider the occasion and preference.
A perfectly cooked filet mignon is one of the most tender cuts of meat. Photo by Vladimir Mironov via iStock by Getty Images
Seasoning to Enhance Flavor
Seasoning will make or break a steak. Many chefs like to keep things simple with salt and pepper, letting the simple taste of the meat shine. A few might throw in some garlic or herbs for even more depth. The timing is crucial—season too early, and moisture will leach out; season too late, and the flavors won’t be evenly distributed.
The Importance of Temperature
The last variable that greatly influences a steak is the cooking temperature. To develop a nice crust on the outside, you need high heat. The Maillard reaction produces a dark crust that seals in moisture, which is why chefs notoriously use a hot skillet or grill. After the steak is seared, it is moved to a lower heat to finish cooking but not drying. Using a meat thermometer ensures the steak reaches the perfect doneness without overcooking.
The Art of Searing
Searing is an essential aspect of steak preparation. This fast technique cooks the exterior at high heat, creating a crust crucial to flavor development. Chefs heat their grill or pan before dropping the steak. No overcrowding means each piece gets its air to cook. The sear is the last trick up your sleeve; executed just right, it provides texture and amplifies flavor.
Searing and seasoning are two important steps in how chefs cook steaks to perfection. Photo by Dmytro Chernykov via iStock by Getty Images
Resting: A Key Step
Letting a steak rest is a step home cooks miss way too often that chefs would never even think about skipping. The steak needs to rest for a few minutes off the heat. This gives juices a chance to redistribute through the meat. If you cut into a steak immediately after taking it off the heat, juices will run out, resulting in a dry piece of beef. You do this at the cost of patience but gain a much juicier and tastier dish.
Finishing Touches
And then there are the chefs who bring a steak to another level. A slice of butter can turn a simple steak into something richer and more flavorful. Herb or spice-infused compound butter provides one more layer of flavor. Some will drizzle olive oil and sprinkle sea salt right before serving. These little things can change the outcome and flavor.
Sliced grilled ribeye steak with herb butter. Photo by Lisovskaya via iStock by Getty Images
Pairing With Sides
A properly cooked steak needs to fork over the proper sides. Sides that would go with its taste without overpowering it are usually suggested by chefs. Popular options include roasted veggies, potatoes, or a garden salad. We want to improve the dining experience by pairing the steak with sides that complement its flavor.
Choosing the right sides to accompany your steak dinner makes for a great meal. Photo by gbh007 via iStock by Getty Images
The Role of Marinades
Although marinating is not required, it can provide additional flavor to some cuts. Marinades are common in steak preparation, as they can tenderize firm cuts and add depth of flavor. Soy sauce, vinegar, and aromatic herbs are common components of marinades. That’s why chefs are cautious with marinating times—the acids will break the meat down too much.
Cook: Grill or Pan-Sear
Grilling creates a smoky flavor, and you will have nice-looking grill marks. In contrast, pan-searing gives you more control over the process. Both have pros, and chefs may use one or the other or some combination, depending on preference or desired results. Knowing these techniques can help you create the steak of your dreams.
Grilling steaks offers a smoky flavor that some chefs prefer. Photo by rez-art via iStock by Getty Images
Conclusion
There is an art and science to cooking a steak to retain its flavor and juiciness. Everything from choosing the cut to resting the meat is given some thought. With these techniques, you can recreate restaurant-quality steak right at home. The secret is knowing the process and finding the subtlety in what makes the steak great.
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