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My tips for steak
- When cooking steak you need two temperatures. One really hot to start so that you can get a nice brown crust on the meat and then a lower temperature so that you can continue to cook it slowly.
- Always let the meat come to room temperature before cooking it
- Salt the meat at least 30 minutes before cooking it - the salt will start pulling moisture out, dissolve and then then get sucked back into the meat. 45 to 60 minutes is better. If you forget just salt it right before cooking and no sooner. The first 15 to 20 minutes it just pulls out moisture.
- Always pull the steak when under cooked. It will continue cooking.
- Always put you steak under a tented piece of foil for 5 to 10 minutes before cutting. It lets the juice distribute. If you used a pan gives you a chance to make a nice pan sauce. If using a grill gives you a few minutes to throw on some bread, veggies or fruit for desert (yes grilled fruit rocks).
- Always cook steak in dry heat. No wet marinades please.
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