Steaks will turn out tough and dry: never cook them this way

A juicy and appetizing meat steak is a very exquisite dish that is hard to refuse. However, many people who decide to cook this dish at home are not always satisfied with the result. This is because of a number of mistakes that can easily ruin the dish.

The FoodOboz editorial team will tell you about the mistakes that are often made when cooking steak. Never make them.

Wrong meat

Not all steaks are the same, and not all steaks are designed to be cooked in the same way. For example, chuck steak and round steak are usually not tender enough for quick searing. And other cuts, such as skirt steak and beefsteak, are marinated first.

It is best to choose a lean but tender filet mignon.

Meat that is too dry

Steaks must have internal veins of fat. During cooking, the fat melts, and the meat becomes very juicy. Even the fat around the edges of your steak has a purpose: a thin layer helps keep the outside of the steak moist and flavorful.

Putting a steak straight from the refrigerator into the pan

If you put a steak in a pan directly from the refrigerator, it will remain cold inside. It is best to remove the steak from the refrigerator about 30 minutes before cooking, or a few minutes less if the air temperature is very high. If you forget to take the steak out or are in a hurry, don't forget to adjust the cooking time. Cold steak may take a few minutes longer to reach doneness.

Cooking wet steak

If a steak with moisture in it is placed on a grill or hot frying pan, the meat will simply steam and you won't get a browned crust.

Gently pat the steak dry with a paper towel before seasoning it. If the steak has been marinated, let the marinade drain and then remove the excess. You can also place the steak on a wire rack over a plate and cool it uncovered overnight: a very dry surface helps it to sear particularly well.

Not enough spices

For a steak to be really tasty, it must have enough salt. And you need to add the spice before cooking. You can also use a lot of pepper.

Cutting immediately after cooking

If you slice the steak immediately after cooking, all the juices will run out. Leave the steak for a while to allow the juices to redistribute throughout the meat, which will result in less moisture loss during slicing. Thin steaks should rest for at least 5 minutes; thicker steaks should rest for 10 minutes.

Cutting steak fibers

If you cut the steak in the direction of the fibers, you won't be able to chew it. You must cut the steak across the grain.