The cooking steak feels good. It has a way to be able to intimidate confident domestic chefs: they bubble a nice cut, heat up your pan or grill and before you know it, you have transformed this juicy beef into something dry and chewing.
Steak is not cheap either. The cooking time is short, and the experience can range from smoky to almost chaotic – sometimes even triggered the fire alarm. (Trust me in this case: I once managed to evacuate my entire building on a winter evening thanks to a smoky Ribeye.)
A small misstep can be the difference between a festive, romantic dinner and a quiet, unfortunate night, in which you are too busy to speak. So I wanted to know what is the number one mistake that people do with steak? To find out, I asked three experienced butchers and surprisingly they all said the same thing.
The Panel of the butchers
- Ed Campbell: Butcher at Kings Food Market In Hoboken, New Jersey, with more than a decade experience
- Danny Arriaga: Assistant Metzger at Whole Foods Market in Weehawken, New Jersey, with 13 years of experience
- Brian Guarnaccia: Butcher at Stew Leonard’s in Newington, Conn., With five years of experience
Why a steak to cook over the cook is the biggest mistake
According to these pro butchers, The biggest mistake that home chefs make is to over cook your steak. While a hot pan or a hot grill is the key for an aromatic saw and a steak is too long, even at the right temperature, it can explain Campbell. Admittedly, this was a mistake I made in my early years of cooking.
Arriaga understands the feeling that “people do not like to see red in their steak”, so that their first instinct is to cook their steaks for a long time at a high temperature, which means that they go beyond the point of well -made points. He recommends turning the steaks over after three to six minutes per side, but not more than 10 minutes overall, and monitoring the steak.
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For a tasty, juicy steak, Arriaga recommends medium heavy, which is warm and red in the middle. A medium steak typically reaches an inner temperature of 130 ° F to 135 ° F, which you can inquire with with an immediate thermometer. Or you can use the “touch test” by pressing the thickest part of the steak. The medium-serve feels like the meaty part of your hand directly under your thumb when your hand is relaxed.
For the most accurate results, Guarnaccia also recommends using a thermometer to remove the assumption and take the temperature in two different places. It is important to insert the thermometer into the thickest part of the meat and explains that the heat will penetrate the longest here.
A bonus tip for success
Finally, the butchers emphasize how important it is to rest their steak. Let it sit in front of the cutting at least 10 minutes after cooking so that the juices can be redistributed. Follow them up to medium, monitor the inner temperature and rest properly-and you will turn every steak into a tasteful, juicy heart.
