Food

How to Get a Steakhouse-Quality Steak

For the majority of grillers, getting the perfect steak can be achieved by simply slapping the meat on the barbecue and using a thermometer to determine its doneness. Sure, this could be the routine for those who want to be an average steak chef. But, if you want perfection, you want to cook a steak like the Rib’N Reef steakhouse. This means taking off the grilling apron and hitting the books. Read on to know what goes into cooking the perfect steak:

Is It Safe to Undercook a Steak?

Nobody likes to eat a burger that is overly pink or bloody. The reason is that undercooking ground beef can result in diseases such as E. coli due to the surface meats in the mixture. But, in terms of steak, it is safe to eat it undercooked. In many steakhouses that serve tartare, you can choose from a variety of menu choices. Pathogens that would get you sick cannot get through the muscle of a natural steak. The risk of pathogen exposure is only possible if the meat had been needled for tenderness. Such a process exposes the meat and creates a path for possible pathogens to enter the math. But, if you use organic steak that is browned on the outer surface, you can eat it however you like.

Importance of Balancing the Heat

The fat that creates the marbled look in a raw cut of beef is the main component to achieving the beefy flavour that every steak lover wants. But, according to science, the majority of a steak’s flavour comes from the actual cooking. When the proteins on the steak’s surface meld together with natural sugar inside the meat, the Maillard Reaction takes place. If the outside of the meat is cooked and hot, such a reaction starts and breaks down the myoglobins in the steak and turns the meat’s colour from red to brown. The chemical reaction takes place between amino acids and sugars in meat react.

The way you cook your meat is the secret to getting the perfect steak and the Millard Reaction. To get the reaction, start your steak at least 350-degree F on the surface. But, you can reach the reaction sooner by taking the time to season the steak with a thick packing of salt. This hastens the reaction and adds flavour to the meat while it cooks and makes the proteins and cells perfect. Balancing high heat on the outside with low heat on the inside is a skill on the grill.

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