Do you struggle to get your tenderloin, rib-eye steak, or any cut of red meat just right? Don’t worry! From now on, any red meat you cook will turn out finger-licking good thanks to the tips we’re sharing here.
The key is to cook it to your desired doneness (rare, medium, or well-done), but most importantly, to create a crust on the outside. This crust is what gives the meat its perfect flavor when you bite into it. There are several tricks to achieve this, especially when it comes to "preparing" the meat before it hits the pan or grill, as well as a few tips on how to treat it while it cooks. Don’t miss out on these secrets!
The top tip for preparing meat before cooking is to remove as much moisture as possible. Why? Because this prevents the meat from releasing water in the pan, which can end up boiling the meat rather than searing it. With these simple techniques, you’ll be able to prepare perfectly cooked meat every time, achieving that amazing texture and flavor that makes the experience of eating it unforgettable. It’s in English, but don’t worry, we’ll translate the most important parts for you.
The video explains that steaks of this thickness or size are cut this way so they can stay on the grill longer without turning out, as we say, like a “shoe sole.” A thick crust will form while the inside stays juicy and tender.
But the real reason I’m sharing this video is the tip it gives for drying the meat completely before cooking: First, pat both sides dry with paper towels, then rub each piece of meat with a mixture of one tablespoon of cornstarch and two tablespoons of salt. Finally, place the meat in the fridge for 30 minutes, and they’ll be ready to cook.
One of the most common cuts of red meat we eat at home is beef steaks, and I’m sure many of you struggle with cooking them, leaving them tough and dry. In the following video, you’ll get some great tips to make sure no one ever rejects your steaks again:
We’re sharing another video in English, this time a recipe from the famous chef Jamie Oliver, which we’ve also translated, where he shows you how to prepare and cook a perfect steak or rib-eye in the pan.
In this case, before cooking the piece of meat, a little olive oil is applied to both sides, along with salt and pepper, and gently pressed with your fingers. Once this is done, the meat can be placed in the pan (no oil is needed in the pan, as the meat already has it). Using kitchen tongs, press the surface of the meat and flip it after a few minutes, depending on how well-cooked you want it. For example, for a steak of the thickness shown in the video, cooked to medium doneness, about 8 minutes of cooking time is needed, flipping the steak every minute.
What’s interesting about this video is that, in addition to caramelizing each side, the edges must also be seared using tongs, as shown in the footage starting at minute 2:30. To give it a great finishing touch, once cooked, the chef adds a splash of lemon juice and a drizzle of olive oil on top.
