The Secret to Better Steak? Cook It Like the French Do. (2024)

FAQs

The Secret to Better Steak? Cook It Like the French Do.? ›

The simple method, a classic French technique called arroser, or to baste, involves searing the steak, then adding butter and aromatics like garlic and fresh herbs, and tilting the pan to spoon the pooled butter repeatedly over the meat to gradually bring the internal temperature up to about 120 degrees.

In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the steaks and cook, turning as needed, to the desired doneness (10-12 minutes for medium-rare). Reduce heat as necessary if the meat browns too quickly. Transfer the steaks to a platter and cover with foil to keep warm.

Salt, salt and more salt

The pros really know how to season meat. Coating the steak with an even layer of salt brings out the meat's beefy flavors. You might be shocked at how much salt we use, but almost no one sends back a steak because it's overseasoned.

Harold McGee, the American food scientist, believes that the secret to a good steak is twofold: 'warm meat and frequent flips. ' To achieve the former, McGee recommends mummifying the steak in cling film and then submerging it in a bath of warm water for about an hour before you're due to start cooking.

Throw the steak on the cast iron, and let the steak sizzle for about 1 minute, then flip. Keep flipping every minute. Once the internal temperature hits 105ºF, add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together. Scoop some butter over the meat now and then.

When we are dealing with potentially tough cuts of beef, we will oftentimes utilize marinades with higher levels of acids like lemon juice, vinegar, or buttermilk. These marinades will help break down the muscle fibers to make them easier to cook and tenderize.

What to do instead: Cover the meat in foil and let it rest after cooking—five minutes for thinner cuts and up to 15 minutes for heartier pieces. The fibers will then have time to expand and reabsorb the juices. You can rest while the steak does, or use the time to throw together one of these simple side dishes.

One of the best ways to cook a steak is by pan searing it. Pan searing is a cooking method that involves heating a pan to a high temperature, adding a bit of oil or butter, and cooking the steak on both sides until it's golden brown and cooked to the desired temperature.

It absolutely starts with the quality. Prime beef is the highest quality steak in the world. The abundance of marbling in a Prime ribeye steak adds to the flavor. And that's where many steak connoisseurs insist that a ribeye is a cut above the rest.

Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

What is the trick to cooking steak? ›

🔪Get your pan VERY HOT. Once the pan is hot, add a touch of neutral oil and then add the steak. You're looking for a fast,hard sear to lock in the juices — NOT to cook it all the way though (depending on the thickness!) Start with the fat cap, then sear one side and after its golden brown, flip and immediately baste!

Final Touches To Cook a Perfect Steak

One of the best ways to baste your steak is by dropping cold butter on top of your still hot meat, crush up some garlic to add on top, and even add some fresh rosemary or thyme if you'd like.

So, here's the scoop – restaurants aren't just randomly slathering butter on steaks like it's a sunscreen at a beach party. There's actually a scientific rationale behind this culinary phenomenon. You see, butter contains fat, and fat, my friends, is a flavor enhancer and a moisture-locking marvel.

French cattle are primarily grass fed and thus the meat is less marbled. Moreover, there is not as much emphasis on aging meat. As a result, French beef tends to be less tender than American.

À point – Medium-rare. Note that this is still rare by most British or American standards. This implies that a steak is cooked a little longer than a saignant one. Bien cuit – 'well cooked'.

Two of the most popular ways to prepare a steak are tagliata – grilled strip loin, sliced and served with peppery arugula and lemon – and Bistecca alla Fiorentina, an extra thick T-bone grilled over high heat.