Chef Andrew Hearnden, better known as Andy Cooks, shared the three biggest mistakes he’s seen people make when cooking steak
Mastering the cook on a prime cut of meat is a fine art, with even minor blunders potentially wrecking your steak’s quality and flavour. For those aiming to serve up impeccable steaks this summer, whether on the barbie or under the grill, a chef has highlighted some key missteps eager cooks often make.
Chef Andy Hearnden, aka Andy Cooks on TikTok, has spotted home cooks repeatedly making a trifecta of mistakes when they grapple with a steak. In his eyes, these culinary slip-ups are “ruining” the prized cuts.
He particularly focuses on the type of fat used – imploring us to shun oil completely. In his latest TikTok post, Chef Andy dishes out advice against using oil for frying steaks. Instead, he champions tallow as the ultimate fat substitute for searing your steak.
Tallow is crafted from rendered beef or mutton fat, traditionally sourced from suet. The process involves melting down the suet to isolate the pure fat from any remaining bits and bobs, reports the Express.
Not just for cooking, tallow’s versatility extends to making items like candles. A major plus for sizzling steaks in tallow is its high smoke point, which allows for cooking at soaring temperatures without the unwelcome smoke or deterioration.
The secret to a steak with a tantalising taste could be in the fat – at least that’s what Andy reckons when he recommends tallow. He explained: “Tallow is a fantastic natural fat, but more importantly, it adds far more delicious beefy flavour to your steak.”
Andy also has some sage advice for home chefs nervous about seasoning: don’t shy away from salt. A hefty cut will need plenty of the stuff, and trust him, most of it doesn’t even make it into the final dish.
He goes on to recommend a dry brine, suggesting you let those steaks soak up the flavours overnight. And don’t forget, a well-rested steak is key after cooking.
He said: “Now I know you want your steaks hot, I get it, so do I.”
And for those concerned about their steak cooling down, Andy has got you covered – just give it a quick sear once rested for 20 to 30 seconds each side right before serving.
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