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3 Tips for a Tastier Steak
Food

3 Tips for a Tastier Steak 

Think you know what makes a great tasting steak? Improve your cut this grilling season with these simple tips.

Think you know what makes a great tasting steak? Improve your cut this grilling season with these simple tips.

Several factors contribute to improving the tastiness of a steak. Discover how to dry-age, grill, and rest your steak the right way – and reap the tasty rewards.

Sear Before Grilling

Raw steak doesn’t have much taste. That characteristic roasty, beefy flavour we so love comes from cooking-the browning, in particular, of a steak’s surface. That’s why many top steakhouse chefs pan-fry, as more metal comes into contact with the steak.

But grill aficionados needn’t worry: On the barbecue, sear the steaks in your favourite iron pan first, then move them to the grill to soak up that incredible smoky flavour.

Don’t Let Your Steak Rest Cold

When you rest a steak that’s rare, heat penetrates to the centre and continues to gently cook it, reabsorbing savoury juices that were squeezed out during cooking. But by the time your steak is rested, it’s also cold.

So don’t rest your steak on a cold plate, even under a foil tent. For the last few minutes, move it to a cooler part of the grill or put your pan inside a warm oven for steak that’s both juicy.

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