Step 1: Choose the Right Steak, 80% Success!
Many people can’t cook steak well, not because of poor cooking skills, but because they choose the wrong meat at the beginning. There are many types of steaks on the market, and the texture and taste of different parts are completely different. If you just buy a piece of lean meat and fry it at home, the taste will definitely not be delicious.
How to Choose a Steak Suitable for Frying?
- ✅ Most recommended: Sirloin, Ribeye, Fillet
- ✅ Avoid choosing too lean meat, such as beef leg, rump, etc. The meat fibers in these parts are longer and less fat, and the fried steaks are easy to dry and affect the taste.
- ✅ Choose a steak with a thickness of 2-3cm. A steak that is too thin is easy to overcook. A thickness of 2-3cm can ensure that the skin is charred and the inside is still juicy and tender.
Step 2: Perfect the Heat to Create a Charred Outside and Tender Inside!
After choosing a steak, the key to the next step is to master the heat of frying. If the heat is not right, the skin will either be burnt or the inside will not be cooked, and it may even cause the meat to become hard.
Key Steps for Frying Steak
- ✅ Defrosting in Advance & Returning to Room Temperature
If the steak is frozen, put it in the refrigerator for 12 hours in advance to thaw. Do not heat it in the microwave, otherwise the meat will deteriorate.
Before frying, let the steak stand at room temperature for 30-60 minutes to ensure that the meat will not be heated unevenly due to the large temperature difference. - ✅ Hot Pan + Choose the Right Oil
The pan must be hot enough. It is recommended to use a cast iron pan or a stainless steel pan, not a non-stick pan, otherwise the charred skin will not be fried.
Choose oil with a high smoke point, such as tallow, olive oil, or butter, to enhance the flavor of the steak. - ✅ Key Time Control
Tips:
Test the doneness with your fingers and press the middle part of the steak with your hands:
- Soft → Rare
- A little elastic → Medium Rare
- Harder but still elastic → Medium
- Hard → Well Done
Step 3: Lock in the Gravy to Make the Steak More Tender and Fragrant!
Many people can’t wait to eat the steak after frying it, but this can easily cause the gravy to lose and make the taste dry. The last step—letting it rest—is the key to keeping the steak juicy.
The Correct Way to Let the Steak Rest
- ✅ After frying, don’t cut it immediately!
Place the steak on a plate, cover it with tin foil or a plate, and let it sit for 5-10 minutes to allow the juices to spread evenly. This way, the meat will be more tender, and the juices won’t be lost too much when you cut it. - ✅ Cut the steak against the grain
The texture of the steak determines the taste. Remember to cut against the grain before eating, so that the steak will be more tender and not chewy.
Making Top-Quality Steak at Home Is That Easy!
Learn these three steps—choose the right steak + master the heat + let it sit to lock in the juices—and you can easily make a perfect steak at home that’s comparable to a high-end restaurant!
Interactive Topic
What problems have you encountered when making steak at home? What degree of doneness do you like your steak best? Welcome to leave a message to discuss—let’s share our experience in making steak!