Steak Recipes | Taste of Home (2024)

FAQs

What is the secret to the perfect steak? ›

Rest the meat

If you cut into those tight muscle fibers as soon as it's off the heat, all the juices pour out. That's why resting meat for 5-10 minutes is the secret for preparing a juicy and tender steak. This resting time allows the muscles to relax and release their juices evenly into the meat.

A classic found in every steak house the world over: 1 tablespoon paprika. 2 tablespoons crushed black pepper. 1 tablespoon crushed coriander.

To help your seasonings adhere to the steak's surface, you can brush all sides with a small amount of olive oil first. Season steak generously, especially with thicker steaks. You'll want to have the flavor in every bite, and since only the outside gets seasoned, it needs to be enough to achieve that flavor.

The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Force: Pounding, Massaging, Cutting, and More

Mallets and meat pounders, for example, can be used to hammer steaks and thin slices of meat; the heavy force from banging the meat breaks up the connective tissue and collagen around the muscle fibers, causing the muscle fibers to separate and the meat to be more tender.

The trick for most of Texas Roadhouse's steaks is quickly searing and grilling the meat to create flavorful crusts and help lock in moisture. The chain does nearly the opposite with its prime rib, cooking it slow and low to achieve delicious, meaty tenderness.

Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat. One of the easiest — and cleanest — ways to do this is to sandwich the meat between a couple pieces of plastic wrap or wax paper and pound it before cooking.

Is it better to pan fry steak in butter or oil? A well marbled steak actually has enough fat in it that you don't need to put any extra oil or butter in the pan. For leaner cuts, use a fat with a high smoke point such as peanut or grapeseed oil, or clarified butter, depending on your taste preferences.

Is it better to cook steak in butter or olive oil? ›

Much to our surprise steak cooked with olive oil brought out the natural flavors of meat and helped maintain a desirable texture much better than butter.

When you start cooking steak - it is best to cook it in. oil on high heat. Then when the steak is nearly done, you can add a piece of butter.

Harold McGee, the American food scientist, believes that the secret to a good steak is twofold: 'warm meat and frequent flips. ' To achieve the former, McGee recommends mummifying the steak in cling film and then submerging it in a bath of warm water for about an hour before you're due to start cooking.

Give both sides a light coat of SPG rub. Throw the steak on the cast iron, and let the steak sizzle for about 1 minute, then flip. Keep flipping every minute. Once the internal temperature hits 105ºF, add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together.