Chef's tricks to make the perfect steak at home

The entrecote or the pieces of beef or beef, require their technique so that they are well cooked, juicy inside and with that aspect that meat lovers like so much. Today we want to tell you the chef's tricks to make the perfect steak at home, so that you can give your favorite cuts of meat the perfect point.

The technique, which is quite peculiar and was popularized by chef Heston Blumenthal, is very simple to leave the meat in its exact point, of flavor, tenderness and presentation, retaining most of the juices inside so that the diners enjoy the perfect steak.

The purchase of entrecote

Obviously, the most important thing is to buy quality meat, since this dish, beyond the technique that we are going to tell you now, is based on a piece of meat -the steak- about three or four centimeters thick, since then we will cut it into transverse fillets when serving it.

When selecting the entrecote, we can choose according to our tastes, choosing to purchase this cut from the preferred provenance, be it our meats of national breeds or those that come from other countries famous for the quality of their cattle. Remember our tips for buying meat.

Ripening at home

For a tastier meat, chef Heston Blumenthal recommends a short maturation at home, to dehydrate the meat a little and mature it perfecting its flavor. The process is the following. We take the steak and dry it well with kitchen paper. Then, we must place it on a grid so that the air can circulate comfortably and leave it inside the fridge, for three or four days without wrapping it.

The cold and humidity of the fridge will make the steak ripen correctly, although its surface will darken a little as you can see in the images. During these three days, it is recommended to turn the piece every twelve hours so that it is exposed to this process in a uniform way.

After three days, we take it out of the fridge and leave it at least three hours at room temperature before cooking. The cut of meat may appear marked as if it had been on the grill, because the cold will drawn On the surface of the meat, the lines of the rack on which we had it inside the fridge.

The steak cooked

To get this meat full of juices and caramelized on the outside, we heat a grill or a plate that reaches and supports high temperatures for a few minutes so that it is very hot when we go to cook the steak. If we want we can lightly varnish its surface with olive oil using a silicone brush. We can also varnish the external side of the steak instead.

We put the steak to cook on the griddle and let it cook over high heat, turning it every 20 seconds. Although we have always recommended making these pieces by allowing a couple of minutes to be made on each side without turning them over, Heston Blumenthale recommends a continuous turning of the piece so that it is made in a very homogeneous way and the juices circulate better.

Regarding this, it is worth noting the following: firstly, if you are going to do it in the Heston style - and it is interesting given the result - you should use tweezers and never turn the meat around using a fork because you would prick the entrecote and cause a loss of juices.

Also, you should consider varnishing the meat at first, because if you turn the piece around before caramelization forms on the surface, it is easy for the meat to tear, especially on grooved and not in those that are iron type.

Other than these two caveats, Heston's method of turning the entrecôte every 20 seconds results in a terrific result as the meat is cooked evenly. With a temperature probe or a kitchen thermometer we can verify that the meat is at the point that we like.

For a slightly rosy meat and to the point we will wait for the meat to be inside at around 55ºC before removing it. If you like more or less cooked, you can remove the steak when it is at 57 or 58ºC for meat past the point, or at 52 or 53ºC if you like it undercooked.

The rest of the meat

This is a fundamental aspect. In order for the meat to be juicy and retain its juices, preventing them from spreading at the time of cutting, it is necessary to let the meat rest in one piece for about five minutes. Also at that time the meat continues to cook and even increases its temperature inside, even if it is outside the fire.

Keep that last in mind to get the desired point. That is to say that if you want the meat at its point at about 55ºC it is better to remove the meat when the probe indicates that it is at 52 or 53ºC. The resting time will help the meat to be to our liking. The experience will teach you how to achieve the desired point, although everything will depend on the variety of meat and its thickness.

The cut and service of the entrecote

Once the meat has rested, it is very comfortable for diners to present the entrecote already cut on the table, in small transverse fillets about three or four millimeters thick, one ridged over the previous one in an aesthetic way. Notice how the meat hardly releases juices on the board or the knife.

On the row of fillets of entrecote, we can put some crystals of salt in flakes, and accompany with a fresh salad, some piquillo peppers or the classic fried potatoes in two cookings. Everything perfect to enjoy. It is convenient to put a fork and knife so that the fillets can be chopped and also so that those who do not want the delicious fat from the outside, can remove it.

How to make the perfect steak at home

Respecting all the instructions and advice above, and starting from having bought a quality meat, you will be sure of being able to prepare this piece correctly on the grill, using the chef's tricks to make the perfect steak at home. You will see the results.

With a little practice, we will gradually improve our way of cooking. If you want to share your techniques, tell us in comments your tricks for cooking meat so that we can all improve our skills in this matter.

Tags:  Fish Meats And Birds Desserts 

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