![]() Keeping your meat moist before cooking can help keep it juicy afterwards. Brining does not add saltiness to the meat. Don’t worry about making your meat salty. Place the meat on the brine and leave it there for at least 4 hours before rinsing thoroughly. If you are not familiar with brining, it is done by mixing 1 gallon of water with 1 cup of salt. Only 15% of the moisture is lost with brined meat while it’s 30% is for unbrined meat. You can lose meat moisture in the process of cooking and brining can help minimize the amount of lost moisture. Brine ItĪnother way to keep the meat juicy is by brining it before cooking. Anyway, overcooking your steak can make them dry since the juices have evaporated already. While it’s true that it’s unhealthy to eat raw meat, overcooking it does not mean it’s healthier.īesides, cooking dry flesh over very high temperatures can also produce chemical compounds that are dangerous. Many tend to overcook their meat for fear of eating raw or undercooked food. Overcooking your meat can be as dangerous as undercooking it. To avoid tough, flavourless, and dry steak, here are a few tips to keep in mind. How To Keep Meat JuicyĪside from letting the meat rest before cutting up and serving, there are still other ways to help you get a juicy steak. If the meat is too thick, you can rest it for the same time it took you to cook it or half of its time if it’s not too thick. When unsure of the applicable rest time, you can use the guideline below. So, if you are not pressed for time and has a big chunk of steak, how would you know the appropriate resting time before you take off your foil? Using a probe thermometer may no longer be an option since it may compromise the juiciness and flavour of the steak. Remove the aluminium foil after the applicable resting time and then finally, cut and serve.Īs mentioned above, the steak should rest for at least 5 to 7 minutes at a minimum longer if the steak is thicker. This will help keep some heat on the meat. Make sure to place the tent of foil loosely. Using the foil, form a tent above the steak. Once you have removed the steak from the grill or heat, place it on the cutting board or warm plate. You only need a cutting board or a warm serving platter and a piece of aluminium foil. While most people may rest their steaks in several different ways, this method is the one I use and what many people practice as well. Because even after the meat is taken out of the heat, it continues to cook a bit which is still at a safe temperature even after letting it rest. That’s a valid concern but there is nothing to worry about. Now, some may argue that letting the meat rest may reach hazardous food temperatures. When you let the steak rest, you will end up with a slice of juicy and flavourful meat. If you overcook it, most of the juices have already evaporated and the cells will not go back to their original form, thus leaving you with a chewy, flavourless, and dry steak. The redistribution of the juices will only happen if you cook the steak right. This will allow the juices to be redistributed within the meat. By giving the meat a few minutes to rest and cool down a bit, the cells will go back to their original shape. However, the meat’s constriction is only temporary. When this happens, the juices are pushed into the centre of the meat due to its cooler temperature. The reason for this is because the cells of the meat constrict in the cooking process. As a result, you probably have a tough and dry steak. Have you ever tried slicing a steak right after you take it out of the grill? If so, I’m sure you’ve noticed the internal juices running out from the meat. ![]() Doing this can help reabsorb and redistribute the juices evenly in the meat. Why Letting The Steak Rest First Is ImportantĪllowing the steak or any meat to rest is essential to prevent it from getting dry. Whichever method you prefer, the important thing is resting the steak first before serving. However, most chefs prefer the timing method rather than using a probe thermometer as it can leak out the juices when the steak is punctured. The ideal internal temperature of steak should be around 120-130☏ (49☌ – 54☌), and an external temperature of around 125-140☏ (51☌ – 60☌). However, for thicker cuts of steak, 10 to 20 minutes is recommended before slicing it. Letting the steak rest for a bit before slicing a big chunk can make a big difference.ĥ to 7 minutes is the minimum resting time for steak when short for time. However, as the old saying goes, “all the good things are worth waiting for”, the same is true when it comes to steaks. It is always tempting to dig right into a perfectly cooked steak.
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