Steak Myths Debunked

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

Salting 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 draw out the moisture. If you prepare a steak for grilling by adding sea salt and crushed pepper on the exterior just before placing it over the flame, there is not enough time for the salt to draw out moisture and you get a seasoned, great-tasting cut of meat.

Only flip your steak once.
False - If you flip your steak more than once you are not ruining it. It is simply a matter of personal preference. The effect on steak's taste is negligible. If you are regularly flipping your steak, chances are you keep the grill hood open, which means you are letting out heat. This will affect cook time, 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.

Sizzling steaks hot of the grill taste best.
False - Setting your steak out on the counter for 20 to 30 minutes before cooking it is a misconception, but resting your steak after cooking is not. Resting your steak for five minutes after coming off the grill will make it juicier. When a steak comes hot off the grill the exterior is very hot, and because of the temperature, there is little moisture on the surface. 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 and not so much on your plate.