I don’t like to ever cook a steak that is above about 40☏ (4☌) internal temp. You can even temp the steak before cooking. You’ll have more time for browning, and therefore a deeper sear. When the meat is searing, the heat will have more work to do to overcook the inside of the steak. By cooking it right out of the fridge, or-even better-placing it in the freezer for a few minutes right before cooking, you create a thermal barrier on the outside of the meat. If your steak starts at a temperature that is closer to done, it will take less heat to overcook it. If anything, you should chill your steak further before cooking. Some people say to let a steak warm on the counter before cooking, but that’s wrong. Temperature monitoring is absolutely essential for a great steak! You can have the greatest piece of meat in the shop, seasoned perfectly, with plenty of browning on the surface, but if it’s overcooked and dry, it’s not a great steak. You need a pan that is at least 375☏ (191☌) to get the kind of browning you’ll want. Also, make sure you’re cooking it in a hot pan! Nothing browns and crisps at 250☏ (121☌). Start with a wet steak and it will take a long time to brown! Pat the surface of your steak with paper towels before cooking to ensure that it browns. 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.
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