If you’re a fan of steak, there is a simple way to make the meat more tender and juicy without having to spend a lot of money
Purchasing steak is similar to selecting wine – the more expensive it is, the more flavoursome it tends to be, but there’s a straightforward method to enhance steak’s taste without breaking the bank. Jill Nystul, a chef and creator of One Good Thing, has revealed there’s one simple ingredient that can be added to steaks which will boost the flavour so dramatically it practically dissolves on your tongue.
She explained: “Salting your steaks, a process also referred to as ‘dry brining,’ before cooking them will cause a miraculous, tenderizing transformation! It will make them super tender and juicy, even if you start with thin or cheaper cuts of steak.”
Employing salt assists in extracting moisture from the steak before allowing it to be reabsorbed back into the meat, which contributes to making it even more succulent.
Salt will additionally allow seasoning to penetrate more deeply into the meat to enhance its flavour, whilst also forming a brine on the surface to produce a perfectly seared crispy exterior, reports the Express.
Jill explained: “Over a short period of time, like an hour or even overnight, coarse salt will draw out some of a steak’s natural moisture.
“That liquid will dissolve the salt and form a brine, and once that brine is reabsorbed, it will tenderise and flavor the meat.”
Nevertheless, the key to creating the ideal steak is avoiding ordinary table salt, as you’ll require coarse sea salt or kosher salt for dry brining due to their larger crystals.
Coarse salt or kosher salt cover more of the steak’s surface area, meaning you won’t be using as much and will avoid the error of over-seasoning the meat.
How to tenderise a steak with salt To dry brine a steak, start by placing the meat on a plate and evenly sprinkling both sides with one teaspoon of salt.
For an extra kick of flavour, you can crush a few garlic cloves and mix them into your teaspoon of salt before applying it to the steak.
Press the salt into the surface of the steak using your fingers, then leave it to sit for an hour before cooking.
While it’s quicker to let the steak sit at room temperature, you can also pop it in the fridge if you prefer.
Bear in mind that thicker cuts will need to sit for longer before they’re ready to cook.
Once the time is up, wipe the salt off the steaks using a paper towel and pat them dry. Avoid washing the salt off with water as this could spread harmful bacteria such as salmonella or E.coli.
Ensure the steaks are completely dry before seasoning them to your liking.
Then, place a heavy pan on the hob and allow it to heat up.
When the pan is hot, add your steak and cook it until it reaches your preferred level of doneness.
A rare steak requires two to three minutes per side, a medium-rare steak needs three to four minutes per side, while a medium steak should be cooked for four to five minutes per side.
After your steak is cooked to your satisfaction, transfer it to a plate and let it rest for five to 10 minutes after cooking.
Cutting into the steak too soon will cause the juices to run out instead of being reabsorbed into the meat.
Serve your perfectly cooked steak with any side dishes you fancy, and it’s ready to tuck into.
