The Logic Behind The Perfect Steak

Few things in the culinary world beat an awesome steak

A perfectly cooked steak is a thing that causes people’s souls to sing and dance in euphoria. It is also very true that a perfectly made steak often contains minimal ingredients. The beauty of the steak often shines on it’s own. There are a multitude of blogs and post out there about the best way to achieve this. Mankind has been cooking steak since the days of Fred, Barney, Wilma, Pebbles and Bambam.

Step 1 is getting your steak from chilly to relaxing with flavor

Let your steak hang out at room temperature for a while before cooking. Season the meat with more seasoning than you think you might need. Buy steaks that have a good amount of thickness.

Add steak to a hot pan 450 is your target temp.

You want to develop a nice crust so make sure your steak is not wet heading into the pan as this may cause burning that gives your steak a bad taste.

The juices in the pan can add great flavor to your steak if you baste it. Avoid basting if the juices are burned.

The next steps can make or break your steaks road to perfection. Your targeted internal temperature should be 130 degrees f. The actual acceptable range is 125 to 150. Let me tell you though the further you move away from 130 the more damage you are doing, to the glorious steak. Everyone has a preferred way they like their steak but their are legitimate reasons why you don’t want to ever cross the 150 threshold.

I added a few pats of butter and mixed with the juices to use in basting for extra flavor.

Overcooking a steak is bad because the collagen in the steaks fibers contract like rubber bands causing the steak to lose the tenderness. It also shoves the juices out of your steak. If you think about it this way your goal is to melt the fat and relax the fibers. Cooking too long at high heat to achieve medium well or well done causes real damage. Another theory that can be debunked is that the overcooked meat gets rid of the blood. Well there is no need to do that. The red liquid coming from your steak is all flavor. The red stuff is water and Myoglobin a protein that is found in muscle fibers. The more you cook that steak at high temperatures the more you cause the flavor and texture to evaporate.

Your taste buds will sing

The last step involves carry-over cooking and resting your meat. The temperature will rise approximately 4 to 20 degrees after removing from heat depending on how big your piece of meat is and how high your cooking temperature was. Finally, allow the meat to rest for about 5 to 10 minutes to allow the juices to settle. This will save you some flavor and clean up. Season the inside of the meat if you decide to slice it. Remember to not slice the steak too thin. Now go and enjoy your juicy meat.