Most of the delicious flavor in a steak comes from Maillard browning, and that browning can only happen when the surface of the steak is dried out. You’ll come around quickly enough!) It is possible to oversalt, but it’s difficult. A steak can take more salt than people think, and the only limit for pepper is how much will stick! (If you doubt that, then try making steak au poivre some time. It might not need more than salt and peper, but it needs enough salt and pepper. (Need more info on how to pick a steak? Read our Steak Guide!) A good steak should be able to stand on its own with just salt and pepper. Now there’s nothing wrong with liking steak sauce, but if your steak needs steak sauce, then it’s probably poorly cooked. A quality steak has good beef, beef that can stand up on its own.So what are we looking for? These items pretty much sum it up, I think. When we want steak, we want a certain thing, and anything less is…well, less. Steak checklist: what we want when we want a steak Soon you’ll be searing steaks like a pro for any meal, be it Valentine’s, an anniversary, or just because you want a steak for yourself. We’ll talk about temperatures and doneness as well as a basic method-one that is used in many quality restaurants-for searing steak. Here, we’ll give you all the info you need to sear a steak without overcooking. Steak gets most of its deliciousness from Maillard browning, but trying to get a perfect, crisp brown sear can be risky: it’s easy to overcook the center of your steak while you’re striving for exterior perfection. When cooking steak, the sear is of utmost importance.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |