Steak will cook in 6 minutes and be ‘tender and juicier’ if coated in 1 simple ingredient
No matter the type of steak you're cooking, a food expert has claimed that one ingredient you probably already have will make a huge difference to the taste and texture.
Steak enthusiasts often compare purchasing steak to selecting a fine wine, where a higher price tag typically promises a richer flavour. However, there’s a straightforward trick to enhance the taste of steak without breaking the bank. Jill Nystul, the culinary expert and founder of One Good Thing, has claimed that simply adding salt can elevate your steak recipe to melt-in-the-mouth perfection.
She explained: “Salting your steaks, a process also referred to as ‘dry brining’, before cooking them will cause a miraculous, tenderising transformation! It will make them super tender and juicy, even if you start with thin or cheaper cuts of steak.” The technique of using salt works by drawing out moisture from the steak, which is then reabsorbed, resulting in a juicier cut.
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What’s more, salt allows the seasoning to penetrate deeper into the meat, enhancing its flavour and creating a perfectly seared, crispy crust on the surface.
Jill further advised: “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 flavour the meat.”
However, she cautioned against using regular table salt for this method. The key to achieving the perfect steak lies in using coarse sea salt or kosher salt, which have larger crystals.
These types of salt cover more surface area of the steak, meaning you'll use less and avoid the risk of over-salting.
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To dry brine a steak, start by placing the meat on a plate and evenly covering both sides with one teaspoon of salt.
Press the salt into the surface of the steak using your fingers, then leave it to sit for an hour prior to cooking.
While it’s quicker to let the steak sit at room temperature, refrigeration is also an option. However, bear in mind that thicker cuts will need longer resting time before cooking.
Once the hour has passed, 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 to taste. Then, place a heavy pan on the stove and allow it to heat up.
When the pan is sufficiently hot, add your steak and cook 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 cooking, transfer the steak to a plate and let it rest for five to 10 minutes. Cutting into the steak too soon can cause the juices to run out, rather than being reabsorbed into the meat.
