I think it has been established previously that I am rather partial to meat. And like most other carnivores, steak sits somewhere near the top of my most wanted list.
Thing is, I’ve never really been very good at cooking it. Almost irrespective of the quality of the meat, whether it turns out well or not seems to be a hit-or-miss affair.
Then yesterday, whilst pruning some old bookmarks I stumbled across this article from The Food Lab on ‘More Tips for Perfect Steaks’. What separates Food Lab articles from the normal cook-book affair is the semi-scientific testing that goes into the tips:
“To test this, I bought myself a a half dozen thick-cut bone-in ribeyes…and salted them at 10 minute intervals before searing them in a hot skillet. So the last steak went into a pan immediately after salting, while the first steak went in a full 50 minutes after salting. All of the steaks were allowed to rest at room temperature for the full 50 minutes, ensuring that they were all at the same starting temperature before cooking began.”
There is quite a lot in here – especially when you end up running down all the extra links to previous articles – but the key tips that I took away were related to salting, flipping frequency and post-cooking rest.
Needless to say, the steaks that I cooked last night were the best that I have ever achieved; an opinion enthusiastically endorsed by my wife.
All bodes well for next weekend’s BBQ…