Kochsteak at home? Don’t make this beginner mistake

Hear. I will just keep it because someone has to say it loudly enough to play through all garden, kitchen, camping and cast iron sear sessions from coast to coast.

Do not. Tent. Your. Steak. With. Film. (Or with something else.)

Not after you have cooked it, not when it rests, not because your uncle with the Bluetooth meat thermometer says that “it encloses the juices in the juices”. It doesn’t. It blocks steam. And steam? Steam is the enemy of crispiness. Regardless of whether you have prepared your steak on the grill or in a pan, you didn’t just cook it – you forged a crust: dark and crisp, blowy and butter -like, with a shield and shimmered with a rendered fat. They wanted this sharp, sizzling armor of the taste. They wanted a steak, no sauna.

This crust for which you worked so hard? They dampen it to death.

This wonderful brown crust that you have collected from a crack heat or over blazing coals-consists of magic: tanned proteins, caramelized sugar and Maillard reaction Fame. But this magic is fragile. A touch of steam and it gets limp, soft and sad than a damp French roast on the bottom of the Takeout bag.

And let’s not forget: you probably have good money on the beautifully marbled rib eye or that thick, glittering striped steak. Why spend more than 25 US dollars for a piece of beef to suffocate it under a piece of film as if it were remnants of a potluck? This crust is your investment return and film is the fastest way to burn it. So beg yourself, stop melting this delicious crust in mediocrity.

“But my steak is getting cold!”

Is it? Maybe a little. But the meat continues to cook while it rests – a process that is called cooking cooking, which occurs because the heat on the surface moves inwards. If at all, you want your steak to cool slightly to avoid you cross your ideal unclear.

The uncovered resting still enables the internal temperature of the steak to rise, just not cover too much-and you basically built a mini -eas bake oven. The tent environment keeps cooking your steak into the well -made zone, even if you have pulled it off with medium perception. (Quiet in peace.)

“But I want it to stay juicy!”

Great. So, I know and you know what helps? Let the steak restdiscovered, for five to 10 minutes. That’s it. No space ceilings necessary.

Juices do not stay in the steak because it is covered like a sad meat -iglu – they stay in because the muscle fibers have time to relax and reactivate. No film needs. Just give it a minute. Patience is delicious.

Methods to keep the resting meat hot and crispy

Okay, maybe you cooked a few steaks for a dinner party. Perhaps they are busy with multitasking and the steaks have rested a few minutes longer than intended, and they are nervous that they don’t get hot. Not in panic and do not reach for the film.

Instead, do what the restaurant professionals do: it means that means Flash of fatAnd we at serious food love it. Shortly before serving, heat a little beef fat or butter in a pan until it is hot and shimmering – then pour this lush, liquid gold over your resting steak. It will immediately crawl again and add wealth without the risk of vapor damage.

Alternatively, you can throw this steak back under a hot broiler or over direct heat on a grill for 30 seconds per side. Not to cook it more – just to wake up this crust and lightly harden the steak.

The end result

If you don’t remember anything else, remember: Steam is not the friend of your steak. Steam is for vegetables. Steam is for dumplings. Steam is not for steak.

• Never tends your steak with foil. It kills the crust and exceeds the interior.
• Let the steak rest freely after cooking for five to ten minutes.
• Would you like to serve it hot and crispy? Fat flashes or give it a quick explosion under the broiler or on the grill.

The next time you pull a sizzling beauty from the grill or out of the pan, do the right one. Place it on a plate (or even better a rust that keeps it even crispier by air around the steak) and go away. Pour a drink. Let it rest, discover, and when it is time to eat, you are guaranteed a beautiful crust. Your steak earns better than a film tent. And frankly you too.