9 Kitchen Tips Borrowed from Top Chefs, #2

We might fry a steak once a month at most, while they easily cook forty or more in one evening. So when it comes to tips on how to cook the perfect steak, we are more than happy to take advice from these top chefs.

Ideally, you want to cook the perfect steak: beautifully rosy and juicy inside, with a lovely brown crust on the outside. Well seasoned, not too salty, with freshly ground pepper and delicious herb butter on the side. Mmm, my mouth is watering! These chefs share their tips on the best way to cook your meat, so you can enjoy restaurant-quality meat at home too.

Choose the right oil

‘Pay close attention to which oil or butter you use for frying. If you’re cooking at a lower temperature, you can use butter or a nut oil. At a higher temperature, the butter will burn and the nut oil will smoke. Almond oil, avocado oil or grapeseed oil can withstand higher temperatures.’
Sydney Willcox, cooking teacher at The Brooklyn Kitchen

Better browning

‘Are you browning meat and want to add more oil to the pan? Pour a little stock or reduced broth into the pan; that works too. Plus, it saves on calories.’
Meredith Haaz, chef at The Ranch Malibu

Don’t overcrowd the pan

‘If you’re cooking in a frying pan, don’t fill it completely. That way, you’ll create steam and the pan will cool down.’
Eric LeVine, owner of Paragon Tap & Table and Morris Tap & Grill

Meat from the fridge

‘If you’re cooking a steak, take it out of the fridge in good time so it can come to room temperature. People often start cooking meat straight from the fridge. If you want to cook it medium-rare, what do you think the internal temperature will be? Cold, exactly.’
Aarón Sánchez, chef at Jonny Sánchez

Cut meat the right way

‘Always cut your meat against the grain, otherwise even the most tender filet mignon will be like rubber.’
Sydney Willcox, cooking teacher at The Brooklyn Kitchen

Use salt

‘Finish your dishes with coarse sea salt. That way, you’ll elevate your dishes to restaurant level. You can also choose flavored salt, such as smoked salt, for extra depth of flavor.’
Sydney Willcox, cooking teacher at The Brooklyn Kitchen

A little olive oil

‘Take a cue from Mediterranean food lovers and finish every dish with a little olive oil. Good extra-virgin oil, of course.’
Sydney Willcox, cooking teacher at The Brooklyn Kitchen

Go easy with that fork

‘Why do people pierce their meat with a fork or knife when they turn it over? The holes you make in the meat allow the juices to escape. The result: tasteless, dry meat. Buy a good pair of kitchen tongs or use a spatula to turn meat.’
Aaron Taylor, chef at STK

Time to rest

‘Give your meat some time to rest after cooking it. I recommend letting it sit for 5 to 10 minutes in a warm place before slicing it. That way, the meat juices spread throughout the meat, rather than remaining only on the outside.’
Aaron Taylor, chef at STK

Also read:

• 6 common mistakes when cooking steak
• Recipe: steak tartare with white truffle mayonnaise
• Oops! Man misreads the menu and orders a €360 steak

Source: Style Caster