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In this video from Epicurious, an amateur cook, a home cook, a professional chef all make their versions of steak. Then a food scientist evaluates their work and explains what they did wrong and right. Watch this video for some super simple tips and tricks that can elevate your steak to the next level and guarentee you make delicious, succulent steak every time. Why not order a steak from the Shisa Nyama add-on and put these tips to the test this week?
Spoiler alert: even though this is a U.S. video, the home cook was praised for using a South African Braai seasoning on her steak. Even the Americans know that #LocalisLekker.
Some of our favourite tips to take away from the video:
Fat is flavour!
Fat is a crucial part of the steak. The best cuts of meat to use, according to the food scientist, are strip steak (or sirloin, as we know it) and ribeye. They are high in fat which means the steak will be more tender, and more flavourful.
Dry spices & salt rub
A salt-based seasoning helps bring out the flavour in meat, and salt can help suppress bitter unwanted flavours in meat. A great choice is braai spice!
Marinades can add flavour to the meat surface, but be careful of marinating for too long if your marinade has acidic ingredients (like vinegar) because it can make your steak taste acidic too.
No matter where your steak preference lies on the rare to well-done spectrum, the facts are clear: the longer you cook the steak, the drier and tougher it will be. The food scientist suggests that rare to medium rare is best, because there will be maximum fluid release which stimulates and intensifies flavours and aromas in meat. Cooking it past this point makes your steak tougher and drier, and it will shrink!
Searing does not seal in the juices like most people think – but it does give your steak rich delicious roasted flavours and colours.