One of the most memorable characteristics of a nice piece of meat dribbles down your face and pools on the edge of your plate. Popular Science and Saveur teamed up to learn about the science behind a juicy steak, and filmed the discovery. Steak juices are a delectable combination of melted fat, water, gelatin, and love.
Unfortunately, the best cuts of steak can bust the family grocery budget. Luckily, there is one simple ingredient you have in your pantry that will turn even the cheapest cuts into tender, juicy steaks the whole family will love!
Print Recipe Pin Recipe. Prep Time 5 mins. Cook Time 12 mins. Resting Time: 45 mins. Total Time 1 hr 2 mins. Course Main Course. Cuisine American. Servings 4. Calories kcal. Let the steak sit with this covering of salt for 45 minutes to an hour.
Longer for thicker cuts. After the waiting period, rinse the salt off your steaks under cool running water. Preheat your oven's broiler. Spread half of the butter on top of the frozen steak. Pour Worcestershire sauce over, and sprinkle liberally with meat tenderizer, garlic, salt and pepper. Place steak on a roasting pan. Broil for 6 to 8 minutes, remove steak from the oven, and flip over. Spread butter and season just like the other side.
Return to the broiler, and continue cooking for 6 to 8 minutes, or to desired doneness. All Rights Reserved. Juicy Steak. Rating: 4. Read Reviews Add Review.
Save Pin Print Share. Gallery Juicy Steak. Juicy Steak Laura Matuzek. Juicy Steak Reese. Juicy Steak queen b. Juicy Steak Frackleberry. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 2. The ingredient list now reflects the servings specified.
Add all ingredients to shopping list View your list. I Made It Print. It's advised for thicker or leaner cuts of steak if you cook it by basting it. Add the steaks to a smoking hot pan to sear and render any fat, then add a few knobs of butter, some woody herbs, like rosemary, and a few garlic cloves with the skin on.
Using a spoon, baste the steak with the garlic and herb-infused butter to cook and caramelise as well as add more flavour. Oil the steaks or the pan? Which pan? A thick-based frying pan, griddle or skillet is perfect for frying steaks.
Heavy pans evenly distribute and retain more heat, and get really hot — enough to char the meat. Cast iron is particularly good, as are non-stick pans. The pan should be so hot it starts to smoke a little before the meat is added. The heat sears the meat and helps render the fat. For safety, turn on the extractor fan and be prepared in case the pan flares up if it does, just put a lid over the top and it will die down.
Many chefs will advise you to cook steak fat-side down first, especially when it comes to sirloin which has a strip of fat running down its side. This renders the fat meaning it melts in the pan , which then helps to cook the meat and create a crust of caramelisation around it. The meat will steam not fry, and boil itself to a tough and tasteless state. What is temperature? You'll often hear chefs referring to the temperature of the steak.
This means they're talking about the level of doneness. The most commonly used terms are blue — for purple, barely warm steak that will feel very spongy — and rare for dark red steak that still has red juice flowing. Medium-rare is when the steak is pink and juicy in the middle yet cooked throughout. Medium steak will be pale pink in the middle while well-done steak will only have a trace of the pink colour. Hands off! Whether on the barbecue or in a pan, steak is best left alone.
Don't poke, prod or move it while it's cooking until it's ready to be flipped. You'll know when to flip either by how long it's been cooking or when it releases from the pan. If you move it and flip it often, you won't get the lovely crust on the outside.
Or pan then the oven? You can do all the cooking on the stove, or sear the steak in an oven-proof pan on a high heat for around 30 seconds on each side, before transferring to the oven to finish cooking. Close the oven door, leave for a couple of minutes on one side, flip the steak and cook for a further two minutes for medium-rare. Cook for four minutes for medium before removing. Keep in mind that this only works for thick-cut steaks as thinner cuts will instantly overcook.
To tell when a steak is cooked, try the OK test. Put the tips of your thumb and forefinger together in an OK sign then, with your other hand, press down on the fleshy part of the palm, just below the thumb.
Put your middle finger and thumb together and do the same test to know how a medium-rare steak should feel when pressed.
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