Making the perfect steak only takes a couple of minutes and some seasoning, but one very important ingredient and the key to this recipe for that extra delicious flavour is salt.
When it comes to steak, the more expensive the meat is, the higher the quality and, therefore, the taste. However, there’s a simple trick that will make any steak taste like the ones from the restaurant. It‘s all about using salt.
As shared by Heartstone Farms, the only seasoning that’s needed for steaks is salt and nothing else. Although this varies depending on preferences, everyone can agree that salt plays a significant role in its taste.
They explained: “Salt releases moisture in the muscle of the meat and releases the natural flavour of steak. I season my steaks with kosher salt just as I put them in the pan – but some chefs suggest adding the salt right after you take the meat out of the refrigerator.”
In addition to salt, you can season the steak with freshly ground black pepper and garlic. Nonetheless, you still want the flavour of the premium steak to be the main star. Salt allows the seasoning to soak into the meat, enhancing its flavour and the perfect crust on the outside.
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How to cook the perfect steak
When cooking steak, it’s also important not to overcook it and to use the right cooking oil. This will ensure that the flavours get stuck on the meat, providing that juicy and tender mouth-watering flavour.
Using cast iron skillets will ensure that the right sear and caramelisation of the steak remains. It’s also important to preheat the pan to a high temperature, but not to smoke. This step is important to achieve a good seat and prevent the steak from cooking unevenly. Plus, depending on the preference, you can have it from medium-rare to really well-done.
Add the salt into the steak using your fingers and let it rest for a few minutes to an hour before cooking, depending on how hungry you are or if you’re in a rush. Also, make sure that the steak is completely dry by using paper towels before seasoning to taste.
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How fast the steak will cook also depends on its thickness and the temperature of the skillet or the grill. To check, you can cut into the steak to see whether it’s ready, although it might release the juice.
A better way is to use a meat thermometer, with the ideal temperature being around 125-130 degrees Fahrenheit, which corresponds to 50-55 degrees Celsius.
Once it has been removed from the skillet, allow it to rest for between five to seven minutes, with thicker slices for at least 10 minutes.
By following these simple instructions and adding some salt (but not too much), chefs and non-experienced chefs can rest assured that their steak is going to become the favourite to many, resembling the one served at the restaurant.