For me, great steak should be juicy, tender and pat for the flavor. What most people do is they're gonna buy steak from supermarket. Get it out of the package, straight from the fridge, into a pan, medium heat. Cook it and then eat it immediately. And that is all wrong!
First, choose the right cut of steak. Go for steak that's sticky enough so it doesn't dry out in the pan and it's got really nice fat marbling. Marbling will help it stay juicy, so choose a cut like sirloin or this one, rib-eye.
The first thing you wanna do is take it out of the package. Just put it on the cake rack, sit over a tray and leave it in the fridge for two days. The air will circulate around the steak, and it will start to dry out, which will concentrate the flavor and start to tenderize the meat.
Another mistake people make is to cook the steak straight from the fridge. By the time you've got the center to the right temperature, they're also gonna be overcooked. So leave it for a couple of hours to come to room temperature. Now, it's ready to cook.
For me, the perfect steak has a delicious dark crust on the outside and a soft juicy inside. And I found a really easy way to achieve just that. And most recipes say you put the steak in a medium pan. Leave it there for two to four minutes, turning once. But this is not a way to get the best results.
What I do is start with a really hot pan, and I mean smoking hot. Now, I know a lot of you're gonna be looking at it, thinking, "Wooh, I'm too scared. I'm gonna burn my kitchen down." You're not going to burn your kitchen down. Why should I say that? What if something does burn the kitchen down?
Next, season your steak with table salt, but not pepper. This pan is so hot. The pepper would scorch. Save that to the end. Lay the steak in the pan away from you. Just look at that hot oil jumping out. The intense heat will give you that brown crust by causing an amazing thing called the Maillard Reaction, in which proteins and sugars react to create delicious meaty flavors.
So here's my secret for the perfect steak. I'm flipping this steak every fifteen to twenty seconds. As you can see on the thermal imaging camera, the side way from the heat cools down really quickly. My flipping trick means the outsides stay hot enough for a crust form, but the insides won't overcook.
Now, how to tell when your steak is done? Don't cut into your steak to test if it's ready. You're only left with juices run out. Get a digital thermometer. Push it into the middle. If you want rare, take it out at forty-five degrees; medium, fifty-five, and welldone, out at sixty-five degree centigrade.
Next, very important stage is to let the meat rest. Now I know the steak looks good enough to eat, but the residual heat's gonna raise the temperature by at least five degrees. So don't worry, it won't get cold. Rest it for at least five minutes. While my steak is having a snooze, I'm gonna demonstrate why resting meat is so important, with the help of my development chef, Otto, the human press.
Now, believe it or not, seventy-five percent of this is water. It's really important to keep as much of this moisture in the meat as possible after cooking. That's what's gonna make meat juicy. And that's what resting does. Otto's cooking a steak, flipping every fifteen seconds, just as I've shown you. The thing is that meat starts heating up, the protein start contracting, and they force the water out of the cells in the meat.
Now, this meat has not been rested. It's piping hot. So the fibers are still contracting and forcing out the juices. If you prod a cut into it now, you'll lose all that juiciness. What will happen when my hydraulic press, Otto, applies his weight onto this steak? Come then. Are you ready? Ok!
And this steak has been well and truly scorched, obliterated. And look all the delicious juices that have come out. But what happens when the steak's been properly rested? This has been cooked exactly the same way. Except there's a rest for about five minutes. So the fibers have cooled down, relaxed, keeping the juices in the steak.
Can't hear squelch. Now look at this. Ok, this is what I can get into this glass. Look at the difference between those two. This just shows you how important it is to rest your meat. That was all that came out of it. So it held on to its juices in spite of the mighty Otto.
Now, back to my rested steak. You can see there is a beautiful crust, which will be juicy and full of flavor. And all of that moisture held inside the meat: tender steak, just the most delicious, juicy, tender steak you can imagine.