The Biggest Mistakes You Make When Cooking Eggs
7 Mistakes You’re Making When You Cook Steak
There's a time and a place for tough, lean cuts of meat like chuck roast or top or bottom round. (We're looking at you, beef stew.) But when steak is the shining star of the meal, it's worth splurging on tender cuts with a good amount of fat marbling, like filet mignon, New York strip, T-bone, or rib eye. That way, your steak will be moist and flavorful, not tough or dry.
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Adding a generous sprinkle of salt and fresh cracked pepper to both sides of your steak 30 to 40 minutes before cooking gives the seasoning a chance to get absorbed into the meat, resulting in juicier, more flavorful meat. But if you wait until the end to add salt or pepper, all you’ll taste is, well, salt and pepper.
We said the pan needs to retain plenty of heat, and we weren't kidding. A screaming hot cook surface is non-negotiable in order to achieve a crisp, caramelized crust—anything cooler means the steak will steam instead of sear. You'll know you've reached the magic temperature when the pan just starts to smoke.
Unless you're a seasoned pro, it can be tough to tell whether a steak is done just by looking at it. So forego the visual cues in favor of a simple meat thermometer. (Cook your steak to 140°F for medium-rare, 155°F for medium, and 165°F for well done. It'll continue cooking and reach its recommended final cook temperature while it rests.) It's quick, easy, and always accurate. (Burger night? Here's how to build the burger of your dreams.)
Video: 7 Biggest Cooking Mistakes You're Making in the Kitchen
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