There’s one way to produce the ‘perfect’ steak every time – and it’s so easy to do.
Steak is one of those meals that should to be straightforward to prepare, in theory.
Nevertheless, plenty can go wrong, and just a few extra minutes of cooking can turn your steak into a dry, stringy and rubbery disaster.
If you’ve been trying to master your steak-cooking skills, there’s one trick loved by cooking professionals that everyone should learn.
The experts at Tasting Table have hailed the benefits of something known as the “3-3-2-2 method”, and it’s claimed that when you use it, the steak is “perfect every time”.
It can even deliver “restaurant-quality” results, and it’s incredibly simple to master, reports the Express.
If you’ve got a piece of steak that’s between half and one-inch in thickness, then this technique will work perfectly.
Giving them a quick sear on either side will help you to create the Maillard reaction, which is the term for what happens to the amino acids and reducing sugars in the steak, producing a lovely brown crust.
You’re also providing the steak with an equal distribution of heat on both sides, helping you to prevent overcooking it.
This is a common error, but it makes your meat considerably drier and tougher, not to mention more difficult to digest.
This technique requires you to sear the steaks twice, and this second searing is vital for ensuring the steak is properly cooked, whilst also creating that mouth-watering crust on the exterior.
How to cook the perfect steak
Start by warming a pan with two tablespoons of cooking oil on the hob over a medium heat. Pop your steaks in the pan, and let them sizzle for three minutes without moving them at all.
Next, turn them over and let them cook for another three minutes on the flip side.
Turn them over twice more, allowing them to cook for an additional two minutes on each side without stirring them in between.
Finally, remove the steaks from the pan and let them rest for five minutes before serving. Don’t skip this vital step, as it allows the juices in the steak to redistribute, resulting in a much juicier and tastier steak.
To ensure your steak is perfectly cooked before digging in, you can use a meat thermometer to check its internal temperature.
According to the experts, steak should be 130C for medium-rare, 140C for medium, and 150C for medium-well.
3-3-2-2 method
- Cook the steak for three minutes on one side
- Cook the steak for three minutes on the other side
- Flip the steak and sear for two minutes
- Now sear the steak for two minutes on the other side
