Tip for preping steaks

This may sound a tad odd, but it results in a perfect steak.
3 -4 hours before you plan on cooking your steaks, take them out of the refrigerator, place them on a plate, cover with plastic wrap, and let them sit, at room temperature on the kitchen counter. Whether you plan on char-broiling them or pan frying them, the center will end up being incredibly juicy, and warm. This works especially well for rare to medium steaks.

Re: Tip for preping steaks

Thanks for the tip! Does it reduce the bleeding out if you have it medium rare?

Re: Tip for preping steaks

For home cooking, the best way to reduce "bleeding out" is to place the cooked steak on a platter and cover it with aluminum foil and let it rest for 5 minutes. The juices will stay where they belong.

Re: Tip for preping steaks

Thank you I will try that next time.

Re: Tip for preping steaks

You're welcome, Annie.
The same applies to any roast and/or poultry. When baking a turkey, for example, as soon as it is done and you take it out of the oven, cover tightly with aluminum foil and let rest for 15 minutes before you start slicing it. You will be amazed at how juicy your bird is. (provided the bird has not been over baked in the 1st place)

Re: Tip for preping steaks

What about salt?

Do you put salt on your steak, or any meat, bakerman?

Re: Tip for preping steaks

Have to admit that I've never tried it, but a friend of mine suggested cooking poultry by turning it "upside down" halfway through to help the juices stay in-situ. Any thoughts on this? Obviously, resting is also a key point, as you state.

Re: Tip for preping steaks

I cover roast chicken with foil when it's roasting to keep it juicy. Also turn it several times.

Re: Tip for preping steaks

Prior to cooking ? No. Just an old habit I got used to from my days as a broiler chef.

No, not really. Once again, working in restaurants, I had to save steps and turning poultry is not something I did.

In my opinion, the absolute finest way to do a whole poultry is to do them on a rotisserie. It that case, I certainly rub salt, and other spices on, and inside the bird before cooking. Nothing like a whole bird with a crispy skin. Oh, yum !

Re: Tip for preping steaks

James Martin says the same about always cooking steak at room temperature another thing he suggests is resting the steak after cooking for a few minutes and he crumbles a tiny amount of oxo cube on the steak as it rests.....delicious it is too.

Bakerman just for info James is a famous Yorkshire TV chef here.....he is lovely