Intrigued to find out exactly what I know which you don't regarding steak yet?...go on admit it, you know that you are don't you! Read on to find out all you need to know about how to serve the perfect steak every single time that is not only cooked to absolute perfection but also cuts through with ease and more importantly, how to ensure that the steak will never be difficult to chew nor ever be tough...yes, EVERY SINGLE TIME! Now I know that I have caught everyones attention I shall tell you my steak secrets ok!
The very first, most important rule which should never be forgotten when you intend to serve steak is to remember to remove it from the refridgerator at least half an hour, better still an hour before you are planning to cook it. This is to allow it to reach room temperature before being cooked which ensures the rarity of the steak is absolutely correct every time according to everyones preferred choice such as rare, medium-rare, well-done etc. A cold, just from the refridgerator piece of steak cannot be gauged correctly as the initial temperature of it isn't known and will differ for the different temperatures of your refridgerator and let's be honest here, who out of you knows the temperature of your refridgerator?...not many I'l bet!
The next thing when cooking steak whether you are grilling, frying or barbecuing the steak to get the perfect medium-rare steak is not to ever stab it with an implement such as a fork or a knife and see if the juice is red etc as I know most of you probably are guilty of arn't you! To test it you only need to press it slightly with your finger, it should bounce back slightly and feel slightly firm when you gently push the middle. For a medium steak it should bounce back quicker and feel more firm than for the medium-rare, and so forth up to having the steak well-done when it springs back instantly...this will get easier for you with a little practice so that soon you will "just know" without the need to press the middle for signs.
Once your steaks are cooked to perfection it is vital that they "stand" for 5 minutes to allow the juices inside to cool as if cut whilst still piping hot the best of the juices and the flavours are lost in the subsequent steam which bursts out of any hot food upon cutting it open.
The next very important thing to remember when having steak for dinner is to always cut it directly against the grain of the meat and never with the grain as this only makes it difficult for our teeth to chew...I know this one sounds strange but it's a fact!...try it and see!
So there you have it, the perfect rules to ensure the perfect steaks every single time, now admit it, you learnt something from this didn't you?...lol.
