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Making steak at home is one of the most satisfying things you can do. Select a tried-and-true cooking technique, and your labors will provide a sumptuous dinner. Whatever method you use, though, you still need to pay attention to the little things, like choosing which side of the steak to preheat. There are numerous justifications for always searing the fattier side first.
It helps you get a jump start in rendering out fat, to start with. The fat in the steak will melt as it cooks, drenching the meat with moisture and adding more flavor.
This is why you want to cook this side for as long as possible to ensure proper rendering.
Because fat and heat initiate the Maillard reaction, fatty meat will also brown more quickly than lean meat (the process wherein flesh browns and becomes delicious). More of that browned taste can be obtained by cooking a steak on its more marbled side longer. The fat crisps and forms a crust when it cooks, and heat and time are the only ways to achieve that crust. This side of the steak allows you to accomplish this operation more slowly and without overcooking it.
Why Fat Matters in Flavor Development
Have you ever heard someone remark that flavor is found in fat? In general, this statement is accurate. Fat enhances the flavor of food, even though it doesn’t have much flavor by itself (see how butter and oil make food taste richer). When we eat steak, the taste chemicals in the flesh are liberated from their tendency to bond to sticky fat. Chefs value high-fat cuts like wagyu beef because of their pronounced marbling, which imparts an unparalleled flavor.
Eating a steak is made more delightful by its crust, which is a result of fat’s ability to produce pleasing textural contrasts. Other examples of textures to consider are the crispiness of bacon or the crunch of pig rinds. All of these are byproducts of rendering and crisping fat. In the same way, basting a butter-fried steak produces a lovely golden crust while adding even more fat to the mix.
But it’s crucial to get that fat nice and crispy, so keep a close eye on your steak to make sure there aren’t any unappetizing portions left.
Maximizing the Benefits of Your Steak
You can score the fatty section of a steak before cooking if it has a large fat cap. Make a few small, vertical incisions into the fat to do this. It will brown more quickly as a result, and the fat will render out more quickly as well. For this reason, choose a steak that is at least ½ inch thick. A thinner choice may overcook before it has a sufficient browning because it will cook too quickly.
You also need to salt the meat strongly because it’s a thick piece of beef; this will allow the seasoning to seep through the meat’s surface and help extract moisture.
This is significant since browning is harmed by moisture. The Maillard process doesn’t begin to happen until 300 degrees Fahrenheit, thus excess liquid implies that the meat can’t cook any hotter than the boiling temperature of water, which is 212 degrees Fahrenheit.
For the same reason, make sure a steak is completely dry before cooking. This way, the meat will start to brown as soon as it comes into contact with the pan, instead of having to wait for the moisture to evaporate. Try marinating your steak in salt for at least an entire night to achieve even greater results. By using a method called dry brining, you may completely eliminate moisture from the meat, leaving it with an extremely dry surface and highly seasoned meat.
read also: The 14 Steak Cuts You Should Never Purchase
For the same reason, make sure a is completely dry before cooking. This way, the meat will start to brown as soon as it comes into contact with the pan, instead of having to wait for the moisture to evaporate. Try marinating your in salt for at least an entire night to achieve even greater results. By using a method called dry brining, you may completely eliminate moisture from the meat, leaving it with an extremely dry surface and highly seasoned meat.
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