Nothing is more satisfying than enjoying an amazing, transcendent steak that is tender, flavorful and perfect for dinner. A big slab of perfectly cooked steak can provide a fine dining experience and a much-appreciated change of pace. If you love a good steak, you have probably been asking yourself about the secrets used by steakhouses to make their beef so tender.
No matter how many times you visit a steakhouse, you will still find an inexplicably tender and delicious steak with a consistent taste. This article looks at various ways steakhouses tenderize their steak and some steakhouse secrets that only the experts know.
The best steakhouses serve prime grade beef that is rare to find at a regular grocery store. They improve the tenderness and intensify the flavor of the cut by aging their beef. This process involves storing the meat for several days or weeks in controlled conditions. Aging is one of the most difficult processes an average person can perform because of the high risks of food poisoning or spoilage. However, you can check with your local meat markets if you want to find the source for an aged beef cut. Even if you find a prime grade beef, it will still be too expensive than the best steak you expect to find in a local meat market.
The type of equipment used plays a significant role when preparing a tenderized steak. Many reputable steakhouses use infrared, overhead broilers to produce incredible temperatures when preparing their steak. Although some steak houses use grills, they can still use a unique technique in a way that a regular person will not recognize. It is possible to purchase similar equipment but the secret lies in your timing and method of preparation. The beef cut needs to be in direct contact with incredibly high heat to produce a dazzling tenderized steak.
Steak needs a little seasoning to make it tender. It can be seasoned with sea or kosher salt, coarse ground black pepper, butter, and parsley. An ingredient like butter needs to be added at the right time during the preparation process otherwise the results may vary slightly from the intended outcome. Salt creates a natural brine and concentrates the flavors by drawing out moisture from inside the beef. When salted, it takes on a deeper, red color after it has settled for a while.
- Using Cast Iron Pans
You can still make a steak tender using infrared burners as they radiate a lot of heat into a steak. However, a cast-iron pan is one of the most affordable ways to make a perfect restaurant-quality steak. It allows the meat to encounter intense heat from the pan allowing you to cook it hot and fast enough to make the steak perfect. The initial procedure is to preheat the pan as hot as it can get before dropping in the steak for two minutes. You can then flip the steak and add butter before placing the pan for about five more minutes in a hot preheated oven. The duration may vary depending on how best you want your steak done.
- Slicing Against the Grain
Beef cuts are comprised of long muscle fibers that can make it hard to chew using your teeth. Cutting crosswise against the grain or muscle fibers makes it easier for tenderizing. Skirt or flank steaks are excellent for grilling and may require much more than slicing against the grain. Using acidic ingredients like vinegar, or lemon juice breaks down tough proteins and add flavor to your beef cut. However, marinating a steak should not take long as it may become soft and mushy.
Steakhouse Secrets That Only the Experts Know
All the above tips are some of the reasons why people find it difficult to prepare a homemade steak that has a similar taste and appearance like the one served at a local restaurant. The secrets lie on several factors such as heat level, cooking technique, seasoning, and meat quality. Every step of the process is usually different from the addition of a secret ingredient or two that is only known to a few.
Steakhouses use all the techniques discussed above to come up with an inexplicably tender and delicious steak that has a consistent taste. The differences in cooking techniques, meat quality, and additional ingredients are what make it difficult to replicate a perfect restaurant-quality steak at home. Although you may not achieve the exact taste or appearance of steak like a steakhouse, you can still come up with the best version of your tenderized steak by following the tips recommended by top experts in the industry.