Steak is a “fast food” that immediately pleases a hungry stomach. How can you prepare it to make it even tastier?
The predecessor of the steak was already prepared in prehistoric times. Our ancestors liked to roast a piece of venison or pork either in clay with heated stones or directly on the fire… And even though they didn’t have mayo and fries, the steak was delicious! According to the findings at Orchid Lake, prehistoric people indulged in cereal with their meat. The food was not only tasty, but also filling, and no one’s stomach rumbled for a long time afterwards.
The best steak meat
Today’s steak is, of course, “in another league”. Although it is served in different variations of meat – for example fish, chicken or pork, beef is among the clear classics. “The best is sirloin, high and low roast, the so-called T bone – which is a combination of sirloin and low roast – and picanha, which is a very high-quality beef from the ‘flower tip’ of the back of the beef leg,” explains the chef, adding that the best steak meat is one that is mature, has muscle, marbling of fat and a strong flavor.
Mistakes that are not forgiven
Choosing quality meat is the basis. However, it is not easy to process it well. “People often make unnecessary mistakes when preparing steaks at home,” says the chef, explaining what they are: “For example, they put the meat on the grill directly from the refrigerator! This creates a ‘thermal shock’, due to which the meat is very poorly cooked.” Therefore, its heat treatment takes much longer. The result can then be a slice of meat that is dried out and has a very poor texture.”
Pay attention to marinating
Another mistake, according to the expert, is marinating the meat before heat treatment. “Although you might expect the marinade to add tenderness and juiciness to the steak, the opposite is true,” warns the chef. Pay attention to the seasoning of the meat. According to the manuals, the steak should be seasoned only after grilling. It happens that salt and pepper “draw” water from the meat and it could happen that the food would lose its juiciness.
Rule 3-3-2-2
“Another problem is the grilling itself. A lot of people have no idea how often the steak should be on the fire and so leave it there for longer or, conversely, less time than it should,” says the chef and recommends using the 3-3-2-2 method: “It’s such a simple procedure where you fry the meat for 3 minutes on the first side, 3 minutes on the other side. Another 2 minutes on the sides and the last “two minutes” you let the meat “rest” away from direct heat to allow the juices inside the steak to meld and spread nicely.’
Tips for serving steaks
If you want to enjoy the steak, do not forget to salt it with coarse sea (so-called Maldon) salt after grilling. Steak lovers recommend garnishing the meat with herb butter or drizzling a little olive oil. This gives the roast an interesting shine.
