Cooking: These Mistakes We All Make When Cooking a Steak

by Jessica Meurens

Steak is an easy-to-cook meat that anyone can prepare without difficulty. It is a dish that we choose when we do not have the time to cook or even if we want to eat something simple. And yet, many people make small mistakes with its cooking. Explanations.

For some, cooking is an art. And it’s not wrong! Moreover, some things have to be done with precision if you want to enjoy all the flavors of the different ingredients. This goes through the seasonings, the way of cooking, which utensils to use, etc.

And these strict rules to follow to make the most of food, are also valid for the simplest dishes, such as steaks. Besides, we would all make many mistakes with the cooking of this beef. If these little oddities aren’t serious or dangerous, correcting them could improve the quality of your meat.

These mistakes we all make when cooking a steak

  • The choice of pan. Cooking a steak in a non-stick skillet will not allow you to grill your meat optimally. Also, your meat will release water. For perfect cooking, prefer a stainless steel pan or even a cast iron pan with a thick bottom.
  • The preparation. To keep your meat tender, take it out at least an hour before cooking, while leaving it wrapped or covered. If your meat is frozen, put it in the fridge the night before.
  • Seasoning. Contrary to popular belief, salting your meat will not make it tough. It is the temperature difference that hardens it. But if you take it out early enough (see above), there won’t be a problem. If you salt your meat before cooking, it will then melt and enter the food to reveal its taste. On the contrary, if you add salt after cooking, the salt will remain on the surface and you risk adding too much. As for the pepper, we put it after cooking, because it risks burning and therefore losing its taste if it is cooked.
  • Fatty substances. Butters and some oils are quite dangerous to health if they burn. It is therefore better to use a vegetable oil that withstands heat well, such as olive or sunflower oil. Once your pan is hot, lower the heat and pour in only a tablespoon then place your meat on it. To add indulgence, you can add a knob of butter to your pan once your steak is cooked on both sides to baste your meat with.
  • Flip the meat. It is important not to prick the meat to turn it over. Indeed, it will simply cause it to lose its juice and your steak will therefore be dry and tough. Instead, use tongs, a spoon, or anything that allows you to turn it over without making holes in it.
  • Time to serve. Once your steak is done, don’t eat it straight away. Instead, let your meat rest a little covered. You would have to wait as long as it took to cook your steak. You can let it rest in the pan, but if you like blue or rare meat, place it on a warm plate. The important thing is to always cover it with another plate, a lid or a sheet of aluminum foil.

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