Even if you are not a professional chef, producing a plate of steak that is very soft and moist with a medium rare level of doneness is not as difficult as moving mountains, lo! If you have a good quality stock of frozen meat in the freezer, such as porterhouse or T-bone, make sure you take the time to get the perfect texture and flavor of the meat! Generally, medium rare is the recommended level of doneness to produce steaks that are crunchy on the outside but very tender on the inside, and don't lose their natural flavour.
Step
Part 1 of 3: Preparing the Meat
Step 1. Remove the meat from the refrigerator, at least 20 minutes before cooking
Never tenderize meat in the microwave to prevent moisture loss. Instead, thaw frozen meat in the refrigerator overnight.
Step 2. Lightly pat the surface of the meat with a paper towel if the meat feels very moist
Remember, the various spices used will be easier to stick to the dry surface of the meat.
Step 3. Sprinkle salt and pepper over the surface of the meat, just before you grill it
When grilled, a sprinkling of salt on the surface of the meat will result in a crunchy and delicious coating. However, because adding salt too quickly can dry out the juices of the meat, make sure you do this just before the meat is grilled. In general, you can sprinkle about 1 tsp. salt to each side of the large meat.
- If you want, increase or decrease the amount to adjust the taste to your taste.
- The combination of freshly ground black pepper with sea salt will bring out the best taste.
Step 4. Identify the thickness of the meat to determine the duration of roasting that needs to be applied
For example, meat that is 2.5 cm thick does not need to be roasted as long as it is 5 cm thick. It should also be understood that meat that tastes delicious when roasted with a medium rare level of maturity is generally quite thick in texture.
Part 2 of 3: Heating a Frying Pan or Grill
Step 1. Heat a frying pan or grill to high temperature
If you want beautiful "grill trails" on the surface of the meat, use a grill. Meanwhile, if you want to produce steaks with a more even level of doneness, please use a frying pan.
Most chefs recommend that you grill the meat in a nonstick skillet or cast-iron skillet. In particular, a nonstick skillet will reduce the use of oil, while a cast-iron skillet will provide the most stable temperature when used for cooking meat
Step 2. Coat the entire surface of the meat with 1 tablespoon of oil, or pour 1 tablespoon of oil into the skillet
If possible, use olive oil or peanut oil. To check the correct temperature of the pan or grill, observe the condition of the oil or drop a little water on the surface. If the oil starts to separate, or if the water evaporates immediately after dripping, the skillet or grill is ready to use.
Part 3 of 3: Grilling Steaks on Medium Rare
Step 1. Use food tongs to lift the meat and place it on the griddle or grill
If the pan or grill is hot enough, you should hear a hissing sound as soon as the meat hits the surface of the pan or grill. Thus, if you don't hear a sizzling sound, it means that the pan or grill is not hot enough for use.
Feel the texture of the meat when removed with tongs. Supposedly, raw meat will feel very soft and not "resist" when removed
Step 2. Don't touch the meat until it's time to flip
Remember, medium-rare steaks should only be turned over once.
Step 3. Cook each side of the meat that is not too thick for 2 minutes
Meanwhile, meat with a thickness of about 5 cm or more should be cooked for 4 minutes on each side.
Step 4. Turn the meat over with food tongs
Don't use a fork as you risk tearing the meat and extracting the juices!
Step 5. Cook the undercooked side of the meat at the same time
Step 6. Check the doneness of the steak with the help of tongs
Instead, medium-rare steaks will still feel bubbly when pressed, while medium- to well-done steaks will feel denser.
Step 7. Remove the steak from the skillet or grill when the surface feels bubbly when pressed
Then, cover the surface of the steak with aluminum foil and let it rest for half the duration of the roasting to distribute the juices throughout the meat fibers. After resting, immediately serve the steak! To get the best taste, don't wait more than 10 minutes to serve or eat it.
While resting, the steak's ripening process will continue. Therefore, be patient and wait until the internal temperature of the steak reaches 57 degrees Celsius
Step 8. Serve the steaks immediately
Use a knife to cut the meat across the grain. Supposedly, the deepest part of the meat should be a semi-dark red color, which gradually lightens as it approaches the surface of the meat.
Tips
- You can use a meat thermometer to make sure the internal temperature of the steak is no more than 57 degrees Celsius. However, this step isn't really recommended because to do this, you'll need to pierce the steak while it's resting. Therefore, it is advisable to keep on estimating the degree of doneness of the meat using the touch and timing method.
- Try pouring olive oil and various spices on a plate and then placing the steak on top to make it taste even more delicious when eaten.
