Never cook steaks this way: top 5 mistakes that ruin everything

A juicy meat steak is a great addition to your favorite wine and fresh salad. This dish is served in the best restaurants in the world, and it is a favorite of true gourmets. However, not everyone can cook really delicious meat at home.

The FoodOboz editorial team will tell you about the 5 most common mistakes that are often made when cooking steaks. The meat will certainly turn out dry and very tough.

Choose the right piece of meat

If you choose a tough cut of meat, such as beef cuts with a high muscle content, the steak will be dry and tough. The best cuts for cooking are ribeye, porterhouse, or tenderloin, which have good structure and fatty layers.

Don't fry the steak immediately after taking it out of the refrigerator

If the steak is cooked directly from the refrigerator, the outside will cook faster than the center, resulting in uneven cooking. Let the meat sit at room temperature before starting.

Do not fry wet meat

To get the perfect crust, pat the steak dry with paper towels before cooking. Moisture on the surface will reduce the temperature, which will prevent a brown crust from forming.

Don't forget to add enough spices

Salt and black pepper are the main spices for steak. Salt the meat beforehand so that it absorbs it well, and it is better to add the pepper at the end to avoid bitterness.

Do not turn the steak over too often

Frequent turning of the meat in the pan disrupts the caramelization process. It's better to leave it in place until it's time to turn it over, usually after 3-4 minutes.