With this ingredient, you’ll be serving the most tender steak from now on
During my student days, I gained some kitchen experience at a café near Leidseplein. I really couldn’t recommend the food to you. Not even because it was so bad, mind you, but mainly because you paid top dollar for dishes made by students — like me — with zero professional cooking experience. But I did learn one thing there: how to cook a steak properly.
Of course, you should let the steak come to room temperature first (take it out of the fridge at least an hour in advance), but if you have even more time, you can also do this ahead of time. The secret is to rub your steak with a marinade in advance — but you can also use just this one ingredient. And that ingredient is… Mustard.
For example, two teaspoons of Dijon mustard and two teaspoons of wholegrain mustard. And don’t worry, the mustard flavor won’t become so intense that you’ll pull a sour face at the first bite.
The secret to tender steak
What it does ensure is that your steak becomes incredibly tender; the acidity of the mustard makes the proteins in the meat more tender. This works with all kinds of steaks, by the way, so it’s definitely worth marinating your rib-eye in mustard too. If you find mustard on its own a little too intense, you can also make a marinade with two teaspoons of brown sugar, some chopped garlic and pepper (to taste). Rub your steak with this, and leave it in the fridge for 2 to 24 hours (and then let it come to room temperature before putting it in the pan).
But believe me; mustard alone is more than enough and really very delicious.
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