Cooking steak at home? Don't make this rookie error

Listen. I will keep this simple because someone has to say loud enough to echo in every back yard, kitchen, campsite and cast iron seats from beach to shore.

Do not. Tent. Your. Steak. With. Foil. (Or anything else, on this issue.)

Not after cooking, not while “resting”, not because his uncle says with the Bluetooth meat thermometer that he “fixes the juices”. Not. Closes into the steam. And steam? Steam is the enemy of sharpness. Regardless of being prepared for the steak on the grill, even in a frying pan, not just cooking – you forge a bark: dark and cracked, blistering and butter, char, and rendered fat. You wanted that sharp, exciting taste. You wanted steaks, not a sauna.

The bark you worked so hard for? Steams to death.

The glorious brown bark is made from a ripple pan or from the flaming coal from the mast: brown proteins, caramelized sugars and Maillard reaction glory. But this spell is fragile. One steam and soft, soft and sadder than a wet French baking at the bottom of the bag.

And let's not forget: you probably throw good money on that beautifully marble ribbed or that thick, shiny strip steak. Why are they spending $ 25+ cutting beef just to suppress it under a piece of foil like a potluck? This bark is a return on investment and foil is the fastest way to burn it. So, I try to try to melt the delicious crust into mediocrity.

“But the steakem will be cold!”

Will you? Maybe a little. But the meat continues to cook until it rests – a process called transmission cooking, which is because the surface moves inward on the surface. If there is something, he wants the steak to cool down slightly to avoid the ideal Donness.

Uncovered relaxation continues to allow the steak's internal temperature to rise, but not too much, download it with foil and basically built a mini light oven. The tent environment is constantly cooking steaks into the well -traveled zone, even if it is moderately pulled down. (Cardilation.)

“But I want to stay juicy!”

Large. So I. And you know what helps? Let the steak relaxUnsurposed, five -10 minutes. That's it. No need for space blankets.

Fruit juices do not stay in the steak because it is rolled up like a sad meat Igloo – staying because muscle fibers have time to relax and recycle them. No foil is needed. Just give her a minute. The patience is delicious.

Methods to keep the rested meat warm and crispy

Okay, so maybe he cooked some steaks for a dinner. You may be busy or multitasking, and steak will rest for a few minutes longer than planned and are nervous that you will not be warmly piped. Do not panic or reach the foil.

Instead, do what the restaurant is pros: this is called fat flashAnd we, a serious meal, we love it. Heat a little beef or butter in a frying pan just before serving until hot and glittering – and then pour this juicy liquid gold over the rest steak. Immediately he acts again and adds wealth without the risk of steam damage.

Alternatively, throw this steak back under a hot broiler or directly to a grill for 30 seconds on the side. Not to cook better – just awaken this crust and slightly heat the steaks.

The point

If you don't remember anything else, remember: steam is not a friend of steak. The steam applies to vegetables. The steam is for dumplings. The steam is not for steak.

• Never tent steak with foil. Kills the bark and overcoars the interior.
• After cooking, let the steak be uncovered for five -10 minutes.
• Do you want to serve hot and crunchy? Fat blinks or give a quick blast under the broiler or grill.

So next time, when you pull off an exciting beauty from the grill or a pan, you should do it right. Put it on a plate (or better to have a wire stand that makes it even crisp by allowing air circulation around the steak) and walking away. Pour a drink for yourself. Let it rest, uncovered, and when it's time to eat, you are guaranteed a beautiful bark. Steak deserves more than a foil tent. And frankly, you too.