It comes as Search Engine analysis from steak connoisseurs at The Cut & Craft reveals online searches for ‘How to Cook Steak’ have risen 22% over the past year to an average of 12,100 times a month.
In light of the steak search surge, expert Oscar Akgul from The Cut & Craft, shared the top mistakes people make, including seasoning blunders, excessive flipping, and less-than-ideal cutting techniques.
Starting at the beginning, Oscar said people often forget to bring the steak to room temperature.
“If you cook a steak straight from the refrigerator, you run the risk of it cooking unevenly. You’ve got to get it out early, leave it on the side to come to room temperature for at least 30 minutes, or even an hour. Then you’re ready to start cooking.”
Inadequate seasoning is also an easy mistake to make shared Oscar.
“Seasoning is really important to the flavour. It’s common for people to under-season, or even forget to season their steak all together, leading to the meal being a bit bland. Look to add generous amounts of salt and pepper, and if you want to get creative, put in some thyme, rosemary, or garlic powder.”
Once you’ve got your steak ready, it’s time to cook, but one problem many people make is using the wrong cooking method.
“Steaks shouldn’t all be cooked the same way. If you’ve got a thicker cut like ribeye, you’d be best searing the cut, then finishing it off in the oven. A thinner cut, like a skirt steak, does best over high heat.”
Another steak cooking rule of thumb is to preheat the pan or grill.
“You’ve got to make sure the cooking surface is hot, so you get a good sear. If you forget, it means you can often steam the meat instead, which isn’t ideal.”
Sometimes people flip the steak too often.
“You’ve got to let the steak sear properly on one side before you flip it. If you keep flipping it, it will stop browning properly and lead to a much less flavourful crust.”
The next mistake people often make is overcooking or undercooking. Oscar said it’s essential to find the perfect level of doneness.
“A meat thermometer, or the touch test, is the perfect way to determine whether the steak is cooked to your preference and ready to serve.”
Don’t forget to let the steak rest.
“Don’t rush and cut into the steak right after it’s finished cooking. If you do, this will allow the juices to escape and make the steak drier. You want to leave the steak to rest for a few minutes, let the juices redistribute, making the steak much jucier.”
So, the steak’s been prepped, cooked, and is now ready to be served, but Oscar says there’s one more mistake people make that can ruin all the hard work.
“Cutting the steak with the grain, rather than against it, can lead to a much chewier texture. You should always slice the steak away from the grain instead. This breaks up the muscle fibres making the steak more tender.”
Top 8 most common steak cooking mistakes people make:
- Not Bringing Steak to Room Temperature: Cooking a steak straight from the refrigerator can lead to uneven cooking. Make sure you allow it to come to room temperature for around 30-60 minutes before cooking.
- Not Seasoning Adequately: Seasoning is so important for flavour. Many people either under-season or forget to season their steak altogether. Be generous with salt and pepper and even consider using other seasonings like thyme, rosemary, and garlic powder.
- Using the Wrong Cooking Method: Different cuts of steak require different cooking methods. A thicker cut like ribeye benefits from searing and finishing in the oven, while a thinner cut like skirt steak is best cooked quickly over high heat.
- Not Preheating the Pan or Grill: A hot cooking surface is essential for getting a good sear on the steak. If you forget to preheat the pan or grill it can result in steaming the meat rather than searing it.
- Flipping the Steak Too Often: Let the steak sear properly on one side before flipping it. Constant flipping stops proper browning and can lead to a less flavourful crust.
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Overcooking or Undercooking: Finding the perfect level of doneness can be tricky, especially for beginners. Using a meat thermometer or the touch test can help determine when the steak is cooked to your preference.
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Not Allowing the Steak to Rest: Cutting into the steak immediately after cooking allows the juices to escape, leading to a drier steak. Instead, leave it to rest for a few minutes so the juices are redistributed, making the steak juicier.
- Cutting Against the Grain: Slicing the steak with the grain rather than against it can give it a chewier texture. Always slice steak against the grain to break up the muscle fibres and make it more tender.