Cooking Steak Myths

Myth Searing steaks lock in juices. - First, it helps give you a nice crunchy and flavorful snap when you take a bite and you can get a prettier color on the outside. However, it does not lock in juices.

Myth Salting your steak before cooking will draw out the moisture and leave you with a tough cut of meat. - Yes and no. It is true, if you are going to salt-pack a steak for an extended period of time, the salt will most definitely draw out the moisture. The way to prepare a steak for grilling is to pat a nice solid coat of sea salt and crushed pepper on the exterior right before placing it over the heat. There is not enough time for the salt to draw out any moisture and you are left with a well-seasoned, great-tasting cut of meat.

Myth Only flip your steak once.- If you flip your steak more than once you are not ruining it. This is simply a matter of personal preference. The effect on your steak's taste is negligible. It is more about how you prefer to grill, and where you are most comfortable. If you are regularly flipping your steak, chances are you have the hood open, which means you are letting out heat. This will affect the timeliness of your cook, but if you make an adjustment for the lower temperature by extending time, it will be fine. Some people prefer to flip their steaks often, because it helps prevent curling.

Myth Sizzling steaks hot of the grill taste best. - While setting your steak out on the counter for 20 to 30 minutes before cooking it is a misconception, resting your steak after cooking is not. You should not go straight from grill grate to plate. Resting your steak for five minutes after coming off the grill will make it juicier and more flavorful. Basically, there is much science that goes into this. When a steak comes hot off the grill the exterior is very hot, and there is little moisture. The center of the steak is considerably cooler and still has moisture. As a steak rests, the muscle fibers loosen and the juices will spread more evenly across the steak.