The key to a good steak is some seasoning, some patience, and some lessons from chemistry class. A steak dinner is a luxury, so it's important to get every bit of it right. Here's how to get the perfect crust on your steak, according to the experts.
Category
🛠️
LifestyleTranscript
00:00To cook a great steak, focus on seasoning, patience, and a bit of chemistry.
00:05Steak dinners are a treat, so it's essential to perfect every detail.
00:08Here's how to achieve that ideal crust, according to the pros.
00:12Flipping a steak at the right time can be tricky.
00:14If you flip it too early, the crust won't develop properly.
00:17Pitmaster Erica Blair Robey, winner of Food Network's Barbecue Brawl Season 2 and owner
00:22of Blue Smoke Blair's Barbecue Academy, explains how timing is crucial to achieving that perfect
00:28sear.
00:29Don't flip a steak only once after a good crust has formed on the bottom side.
00:32If it sticks, it's not ready to flip.
00:34Don't rush the process.
00:35It's also important to monitor the cooking time carefully.
00:38If the crust hasn't formed by the time the steak reaches the desired internal temperature,
00:42you'll risk overcooking it and ruining the crust.
00:45The goal is to create the perfect crust before hitting your target temperature, as the steak
00:49will keep cooking once it's off the heat.
00:51The steak's done.
00:52You think so?
00:53It keeps cooking even if it's off the flame, the juices.
00:57Trimming your steak is an important step often overlooked by less experienced cooks.
01:01While it can feel wasteful to remove what seems like perfectly good meat, trimming ensures
01:05even cooking.
01:06By cutting away thinner pieces, you give the steak a more uniform shape and size, leading
01:10to a better overall result.
01:12Don't forget to remove excess fat, especially the thick, gristly layers around the steak's
01:16edges.
01:17A large amount of fat can burn quickly in a hot pan, which not only affects the flavor
01:21of the steak, but also prevents the formation of a nice, flavorful crust.
01:25Taking the time to trim your steak properly will help achieve a delicious, perfectly cooked
01:29piece of meat.
01:30Achieving the perfect steak crust is both an art and science.
01:34Executive chef Justin Raponi from Canopy by Hilton Toronto Yorkville shares his expert
01:39advice.
01:40Achieving a crispy crust requires understanding the Maillard reaction, a process yielding
01:44the browning when heat meets proteins and sugars.
01:47The Maillard reaction, named after French scientist Louis-Camille Maillard, creates
01:52rich flavors and a golden-brown color in various foods through a chemical process.
01:56Since then, other chemists have found that the Maillard reaction creates thousands of
02:01different flavor compounds.
02:03When heat is applied to a steak, the proteins and sugars react, breaking down and recombining
02:07to form new flavor and aroma compounds, along with that crispy, golden-brown crust we all
02:12love.
02:13Trying to achieve the Maillard reaction in an oven can result in a dry, overcooked steak.
02:18Experts say you need a very hot cooking surface to quickly reach a high temperature on the
02:23meat's exterior while allowing the inside to cook more slowly.
02:26Chef Justin Raponi suggests using a cast-iron skillet, although a hot grill can work just
02:31as well.
02:32The key is ensuring the pan is at the right temperature and that the steak is flipped
02:35and removed at the perfect moment.
02:36The Maillard reaction happens once the surface temperature of the steak hits 300 degrees
02:41Fahrenheit.
02:42So achieving this temperature is crucial for that perfect crust.
02:45For the perfect steak crust, it's crucial to start with a dry surface.
02:49Many chefs suggest patting the steak dry before cooking, as any excess moisture will quickly
02:53turn to steam when it hits the hot pan.
02:56This steam prevents the steak from forming that desirable, crispy crust.
02:59While the steam might sound impressive in the moment, it doesn't benefit the steak's
03:03texture or flavor.
03:04A wet steak also means your salt won't adhere properly and might not penetrate the meat
03:08as effectively.
03:09Thankfully, you don't need any special equipment.
03:12Just grab a couple of paper towels, as Roby recommends, and give the steak a quick pat
03:15down to ensure optimal cooking results.
03:19Bringing your steak to room temperature before cooking is a common recommendation among chefs.
03:23According to Quentin Welch, executive chef at Bourbon Steak, D.C., if the steak is cold,
03:28then the outside will cook much faster than the inside.
03:31This means the outside can get too charred or overcooked before the middle is even med-rare.
03:36Erika Blair-Roby suggests letting the steak sit at room temperature for 30 to 60 minutes
03:40before cooking.
03:41While some chefs say 20 to 30 minutes is enough, others debate the necessity of this step.
03:46Allowing it to rest for a couple of hours won't drastically raise the internal temperature,
03:50and leaving it too long can lead to potential food safety risks.
03:54You don't want to risk bacterial growth, especially when entertaining guests, so keep the resting
03:58time within reason to ensure a delicious, safe meal.
04:02There are different approaches to searing a steak.
04:04Erika Blair-Roby suggests grilling the steak on one side for 90 seconds to two minutes,
04:09then rotating it 45 degrees to achieve grill marks before flipping it for another 90 seconds.
04:14Quentin Welch, on the other hand, advises not to focus on grill marks, explaining that
04:18perfect searing is more important than appearances.
04:21Put the steak on a hot part of the grill.
04:23After a minute, rotate the steak slightly.
04:25I move the steak a few more times than that so that a crust starts to develop.
04:29Nearly halfway through cooking, flip the steak over and do the same on the other side.
04:33Barry Sorkin, former co-owner of Smoked Steak in Chicago, prefers cooking steaks in a low
04:37oven until just below the desired temperature, then finishing them with a quick sear in a
04:41hot pan.
04:42This method, he claims, saves time and eliminates the need for resting the steak after cooking.
04:48Knowing when to take a steak off the heat can be tricky.
04:50Erika Blair-Roby recommends using a meat thermometer for accuracy.
04:54For a medium-rare steak, the internal temperature should be between 130 and 135 degrees Fahrenheit
05:00— 54 to 57 degrees Celsius.
05:03Since the temperature will keep rising after removing it from the heat, pull the steak
05:06off when it's a few degrees below the target temperature.
05:09For medium-rare, that means around 116 degrees Fahrenheit.
05:13While the steak might look perfect with its golden crust, don't dive in just yet.
05:17Resting the steak is crucial for flavor and juiciness.
05:20As the steak rests, its fibers relax, allowing the juices to redistribute evenly.
05:24Roby advises letting the steak rest for about 10 minutes before cutting into it, ensuring
05:29you enjoy the most tender, flavorful bite.
05:32The most important part of cooking a steak is making sure the heat is spot-on before
05:35you start.
05:37If the pan isn't hot enough, you won't get that perfect crust.
05:39As Erika Blair-Roby explains, the high heat is crucial for a good crust.
05:43If using a grill, preheat your grill to a high temperature — around 500 degrees Fahrenheit,
05:48260 degrees Celsius.
05:50The grill needs to be hot enough to sear the steak quickly.
05:52Aim for a temperature setting that allows the meat to sizzle upon contact, typically
05:57medium-high on a stovetop, to ensure an effective sear.
06:00Barry Sorkin favors using hot charcoal, whether for direct grilling or heating his cast-iron
06:05skillet.
06:06Alternatively, Quentin Welch, known for her restaurant, uses wood to generate an intense
06:10fire, adding an extra layer of heat for perfect cooking.
06:13We use a mix of hickory, cherry, and oak that gives great flavor and great aromatics."
06:20Justin Raponi explains that any dry heat method, such as broiling, can effectively cook a steak.
06:26Moisture is the enemy of browning, and therefore, using dry heat helps to evaporate any existing
06:31surface moisture, allowing for better caramelization of the meat.
06:35Erika Blair Robey recommends selecting a steak with good marbling, but also suggests porterhouse,
06:41T-bone, or tenderloin as excellent options.
06:44Sirloin is a more affordable cut and can also be grilled, though it's known to be tougher
06:47than pricier cuts.
06:48If choosing sirloin, look for one with good marbling to improve tenderness.
06:52Chuck steak, while lean, lacks fat marbling and is often tougher as a result.
06:57Regardless of your choice, it's important to ensure your steak is thick enough.
07:01Thin steaks can easily overcook under high heat, which is essential for creating the
07:04perfect crust.
07:06As Justin Raponi points out, thicker cuts provide more room for error, as they minimize
07:10the risk of overcooking the interior while forming a crust.
07:13A steak that is at least one inch thick will be ideal.
07:17While adding butter to a steak is optional, it's undeniable that it can enhance the flavor.
07:21Opinions vary on the best time to add it during the cooking process.
07:25Some chefs recommend adding butter while the steak cooks or right after it comes off the
07:29grill.
07:30A good butter belch suggests brushing the steak with butter during cooking, as it can
07:33help the crust caramelize.
07:35However, due to butter's low smoke point, it's crucial not to add it too early.
07:39Wait until the steak is around 20 to 25 degrees below your target internal temperature.
07:44Alternatively, Erika Blair Robey advises adding butter after removing the steak from the grill
07:48to avoid burning the butter.
07:50This method allows the butter to melt beautifully over the steak, enhancing its richness without
07:54compromising the crust.
07:57Chefs generally agree that oil is key to achieving a great steak crust, but they differ on how
08:01to apply it.
08:02Robey prefers adding a small amount directly to the pan, while Welch recommends oiling
08:06a towel and using it to coat the grill.
08:08Others suggest oiling the steak itself for better control.
08:11The choice of oil is also crucial, as burnt oil can create an unpleasant, bitter taste.
08:16It's best to opt for an oil with a high smoke point, like avocado or canola oil.
08:21Oiling the steak directly may also be a healthier approach, as it helps control the amount used
08:26and minimizes splatter, reducing the risk of burns.
08:29When it comes to seasoning, you have the freedom to get creative.
08:32While Quentin Welch suggests sticking to the basics with salt and black pepper, feel free
08:36to add your own twist with a seasoning blend you love.
08:39However, timing is key when adding seasonings.
08:42You want to apply them just before cooking.
08:44If you salt the steak too early, it can draw out moisture and create a brine.
08:47This means you'll need to let the steak sit for about 45 minutes to reabsorb the liquid
08:51before cooking it, something you want to avoid.
08:54Some chefs prefer salting the steak well ahead of time and letting it marinate in the fridge,
08:58which can lead to great results.
09:00But this method takes more time and can make achieving the perfect crust trickier.
09:04If you're short on time, seasoning right before cooking is a simpler, quicker way to go.
09:09Once you've perfected the crust, feel free to get creative.
09:12Roby recommends dusting your steak with flour for an extra crispy finish.
09:16She also suggests experimenting with unique rubs, like coffee grounds, which not only
09:20deepen the flavor, but also help render the fat and create a delicious crust.
09:24You can also go beyond traditional rubs by adding ingredients such as crushed nuts, bread
09:29crumbs, parmesan, or crushed peppercorns for a crunch that's next level.
09:33Feel free to get creative with sauces and garnishes.
09:35They can elevate your steak and give your dinner parties a fresh, exciting touch that
09:39will always surprise your guests.
09:41You like steak?
09:42Yeah.
09:43Let's go.