If you are like many Canadians, you think that the way you cook your steak is the right one. Sure, you may still manage to cook an edible steak; however, your methods may not stack up to Montreal steakhouse industry standards. Eating at Rib’N Reef whenever you crave a steak is not always possible. But, as you try to cook the perfect steak at home, you also want to make sure not to make the same mistakes that other home cooks make. These include the following:
Not Storing the Meat Properly
A steak is best when cooked on the day it is bought or the next. But, if you have to store it, ensure to do it correctly to maintain the quality of the cut. To keep a steak fresh for a bit longer than usual, seal it up to prevent air from penetrating the sinews of the meat. After sealing the steak, store in the coolest part of your refrigerator to ensure optimal freshness.
Not Tempering the Steak
When you prepare to throw the steak on the grill, you must be mindful of the steak’s actual temperature. Cooking your steaks cold can lead to having an overcooked outside with a very undercooked inside. Aside from making preparing the steak harder, it is also more time-consuming than it has to be. However, you don’t want to bite into a slice of meat with a strange texture. This makes it important to temper the steak before cooking it.
Not Seasoning the Beef Correctly
Although a lot of people have their seasoning preferences, some don’t season their steaks to maintain the beef’s taste. You don’t have to douse the meat in ten different seasonings. The key to having a tasty, well-seasoned steak is to ensure it has a crisp and salty taste on the outside. You can achieve this by gathering some sea salt and rubbing it around the beef while prepping it for the grill.
Grilling the Meat on One Heat the Entire Time
Depending on how thick your steak is, you should not grill it on one heat the entire time you are cooking it. Rather, you must cook on two different kinds of heat to perfect the doneness of the meat without leaving anything up to chance. For instance, a thicker cut can be grilled on a higher heat first and after having the perfect sear, you can perfect the steak’s interior on a lower and more controlled fire.
