So how do you like your steak?
Do you like it medium-rare, medium, or well-done?
Read these steakhouse secrets you should be using at home byMashed.
Image by: Mashed
Watch the video below for the full details.
Here are the 10 secrets you should know:
1.
Your local butchers stock the throw in of meat that isnt available in the grocery store.
They can also give recommendations on different cuts, tips, preps, and cooking time.
Most butchers know the origins of their meat, you just need to ask.
Know your cuts
Its good to have a basic understanding of the cuts available at your local butcher shop.
The more popular cut options according to the Gentlemans Journal are sirloin, ribeye, and rump.
These all have great fat distribution and come from more tender muscles.
Dont cook cold meat
Let the meat come to room temperature before putting it on the pan or grill.
Professionals agree that its important to leave the meat out of the fridge before cooking.
Seasoning your steak
Salting is a crucial part of the seasoning process.
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5.
Use the right cooking oil
Many chefs advise staying away from olive oil.
you’re able to use clarified butter for the steak.
Use a very hot pan
Use cast iron skillets because they hold heat and ensure even heat distribution.
British Chef Kevin B. Thomson recommends that for best results the skillet should be very hot but not smoking.
Butter and aromatics
Butter increases beefs flavor and texture and gives it an appealing glossy finish.
Michelin star Alain Ducasse recommends only adding the butter to the skillet after the steak is already brown.
Or you’re able to use a meat thermometer.
Warm the plate before serving as it maintains an even temperature of the food.
