The savory taste of steak or beefsteak is almost unbeatable. Many people have tried their best to describe it. Some say it is the best feeling in the world, and it’s hard to argue with that. Really, it is. It’s hard to describe how good a well-grilled steak tastes – like getting into a freshly made bed, stretching, getting a huge welcome bonus, or washing your face after a long day. Beefsteak is as refreshing. But as good as it tastes and how highly revered it is, there are some popular misconceptions about it.
It’s even more interesting to know that an increasing number of people have lost interest in steak due to the misconceptions surrounding the meat and its preparation process. You’ll agree that for the love of our steak, these false facts must end!
Here, we will discuss five false facts about steaks that everyone surprisingly believes are true but needs to be debunked.
Why Are There Myths About Beefsteak?
Misconceptions exist about almost anything in our world, and steak is no exception. The do’s and don’ts that some people swear by are borne out of the desire to make a flawless steak. But you don’t need that many rules to make the most delicious steak you have ever tasted, especially if those rules are false.
Although you could be experienced in grilling delicious steaks, there’s still the possibility you believe at least one of the uncouth fallacies about steak making the rounds today. And believing these false facts mean you’re wasting a considerable amount of time in the kitchen. It could be why you’ve not quite hit the bullseye in your steak-grilling game.
Below are the popular misconceptions about steak that, when put to bed, can help you grill faster and nail the ideal steak.
The Redness Oozing From Your Beefsteak Is Blood
As if the pinkish-red liquid seeping out of a luscious beefsteak is not enough, it is backed-up by a disturbing myth. The logic that the redness oozing out of the steak is blood is a fallacy that needs to be disposed of quickly for the love of our dear steak.
Fact: The pinkish-red liquid on your plate is regarded as myoglobin which is a protein in animal tissue. Its function is to take oxygen to an animal’s muscles and is completely safe for human consumption. It has nothing to do with blood. Although the bright liquid is commonly pronounced in rare beefsteak, any type of beefsteak doneness will ooze it. So, don’t fret; enjoy it because the juiciness makes the beefsteak even more enjoyable.
Don’t Ever Salt Beefsteak Before Grilling
If you grill beefsteak often, you’ll probably have heard this absurd misconception. Many people believe salt toughens beefsteak and should not be applied prior to grilling. Not true. It does not even have to be for steak alone; literally any meat will taste better if you salt it first. Seasoning your steak with kosher or coarse sea salt and some cracked black peppercorns prior to grilling gives it a robust flavor that master grillers would be proud of.
The best practice is to salt your steak about 30 minutes to 1 hour before cooking. In case you forget, sprinkling some salt just before placing it in the pan is good too. But you should not do it 5 or 10 minutes before grilling. By this time, salt will have brought steam to the steak’s surface but won’t be able to dry out.
You Should Always Bring A Steak To Room Temperature Before Grilling
No one will fault you for believing this because it sounds valid. After all, cooking meat right out of the fridge may take longer for heat to get inside, making it uneven. But if you leave your meat at room temperature, you’re setting yourself up for disaster. Taking your meat out of the fridge one hour before touching fire is not recommended. The waiting time is unnecessary. Keep the meat ice-cold & bacteria-free right until the moment they go on the grill. If you’re still unsure, you can start warming the steak in a low oven before searing.
The Best Way To Check For Doneness Is To Cut With A Knife
There is the ‘poke test’ and then the ‘knife test’ when checking for doneness, but both aren’t the best ways to check for meat doneness. While it is true that some people can know when a steak is done after a poke, it isn’t a rule that applies to everyone. Temperature difference of just about 50 could mean a lot in gauging how safe food is. Human fingers and palms aren’t the same texture either, so this is not an accurate way to test the doneness of your steak. Cutting the steak through with a knife releases the juices. The ideal way to know if your meat is done is to use a meat thermometer. Ensure you invest in an instant-read thermometer.
Well-Done Steak Is The Safest To Eat
You may have heard that grilling your meat till it is gray inside is the safest. This is, in fact, false. Several studies have debunked this theory including notable researchers from the University of Nottingham. The research states that rare meat is perfectly safe. However, while the finding applies to single meat cuts like beefsteak, it’s not the same with burgers and other ground meat products. Instead, these must be cooked properly to eliminate food-borne illness.
Conclusion
Some myths have made people lose interest in beefsteak, especially the ‘blood’ misconception. Others have made people grill less-than-impressive beefsteaks. While you want to create the most delicious steak ever tasted in history, you should know what is true and false. Most of the common practices you’ve become accustomed to are, in fact, untrue. And they should be binned now as you prepare to make your next steak.