Steak is a delicious and rewarding meal to cook, but it can be disappointing when you spend a lot of money on a premium cut only for it to come out dry and chewy—but there’s one ingredient that can help
Steak stands among the most satisfying meals to cook, yet nothing feels more disappointing than splashing out on a quality cut only to watch it turn out tough and rubbery. Cooking steak is surprisingly simple, which means many people underestimate the significance of their marinade, but choosing the right components is essential for more succulent meat.
Karli Bitner, creator of Cooking with Karli, has revealed that adding plenty of Worcestershire sauce will deliver the perfect tender texture for steak whilst boosting its taste.
She said: “DON’T skip this ingredient! It helps tenderise the meat, and there is just something about Worcestershire sauce that just brings out the yummy beefiness of a steak!”
Worcestershire sauce has acidic qualities, allowing it to break down the tough fibres in meat, making steak far more tender when cooked, reports the Express.
The sauce includes only anchovies, which might appear odd, yet they’re commonly used in Italian cooking to boost the umami taste in meat, creating a more flavourful meal.
Using Worcestershire sauce is a British cooking trick for improving steak quality.
The method helps develop a crispy crust while keeping the centre incredibly tender and tasty.
How to create a soft and juicy steak at home
You will need:
- One steak (about 680g)
- 60ml of Worcestershire sauce
- One tablespoon of garlic powder
- One tablespoon of dried parsley flakes
- 60ml of lemon juice
- 60ml of soy sauce
- Two tablespoons of canola oil (or sunflower oil)
- Salt and pepper
This recipe calls for New York Strip steak, but if you can’t get your hands on it, sirloin or rump steak will do the trick.
Make sure you’re using a cooking oil with a high smoke point, as this lets it endure high temperatures without charring the meat. Steer clear of olive oil for cooking steak as it will only result in a smoky disaster; instead, go for rapeseed oil, sunflower oil or avocado oil.
Method:
You’ll need a large zip-seal bag, sandwich bag, or freezer bag. Pour all the ingredients, except the cooking oil and steak, into the bag.
Seal the bag and give it a good shake to blend all the ingredients. Add the steak and move it around the bag to ensure it’s covered in the marinade.
Try to squeeze out as much air as possible, then seal the bag. Leave the steak untouched in the bag for at least two hours, but the longer you leave it, the more flavoursome the meat will be.
When you’re ready to cook, put a pan on high heat and add the oil. Let the pan preheat until it’s very hot, and the oil is sizzling.
Once the pan is ready, add your steak. Sear the steak for three minutes on each side, and then lower the heat to medium.
Then, simply cook the steak to your preferred level of doneness. For medium-rare, cook for one to two minutes; for medium, two to four minutes; and for well-done, four to six minutes.
After you’ve finished cooking the steak, allow it to rest on a plate for five to 10 minutes. This gives the juices time to spread evenly throughout the meat, as slicing into it too soon will cause the moisture to leak out, resulting in a dry steak.
Once it’s had a chance to rest, your steak will be succulent, juicy and packed full of flavour.
