Who doesn’t want to get the perfect sear? Cooking a steak is no easy task and many people end up struggling with it because they cannot figure out where they are going wrong. Even a small error on your part can affect the overall taste and ruin your experience. The key is to understand the common steak mistakes and learn how to fix them in order to enjoy the perfect one. How can you do that? Ido Fishman is ready to help you out with this guide:
Table of Contents
Not letting your steak rest at room temperature
Tossing in a cold steak in a hot pan is not going to help you; it only brings down the pan’s temperature. According to Ido Fishman, if the pan doesn’t have a high enough temperature, you will not be able to get the delicious crust you want in your steak. Thus, before you start cooking your steak, you should take it out of the fridge and let it rest at room temperature for half an hour.
Not patting your steak dry
You should always get rid of the excess moisture on your meat by patting it dry with a paper towel. If there is moisture on the meat, your steak will not be able to develop an even crust.
Skimping on the seasoning
If you want your steak to taste good, Ido Fishman suggests that you be generous with pepper and salt. Plus, you should also season the sides of the steak. It may appear to be a lot to you, but it is the only way you will get a steak that’s perfectly seasoned and flavorful throughout.
Using a non-stick pan
A cast-iron or a stainless steel pan is what you should be using. It is possible to transfer both of these pans to the oven, which is necessary later. In addition, Ido Fishman elaborates that these pans are capable of achieving the steady and high heat needed for making a great steak.
Not pre-heating the pan long enough
Your pan has to be heated for several minutes, or until you can feel it giving off heat when you hover your hand above it. Then you can add your steak and oil. Otherwise, the pan will simply not be hot enough and you will not get the perfect crust you want.
Using olive oil
According to the Ido Fishman blog, your priority should be to use an oil that has a high smoke point, such as sunflower, grapeseed, vegetable or canola. Using olive oil is not recommended because it has a low smoke point and will start burning quicker.
Moving the steak in the pan
Once you have put the steak in the pan, it is best not to touch it. Otherwise, it will not brown, caramelize or develop a nice crust. This phenomenon is referred to as Maillard reaction and you want to achieve it when you are cooking a steak. You can flip the steak after the crust forms. If the steak sticks to the pan, this means it is not ready, so you can wait a bit longer.
Not finishing cooking in an oven
After you have seared and basted your steak, Ido Fishman recommends that you pop it into the oven for getting an even cook. Bake it for a while, depending on the thickness of the steak and the doneness you are after.
Not letting it rest
Allow the juices to get absorbed by the steak by letting it rest at room temperature for about 10 minutes when it is cooked. They will get absorbed evenly and you will be able to enjoy a super tender meat. If you slice the steak when it comes straight out of the oven, the juice runs out and it will not taste as good.
Voila! Follow these Ido Fishman tips and you will have the perfect steak.