Should i fork my steak

The secret to cooking the perfect steak lies not only in the method of cooking , but also in the cut of the meat. The seasoning should be adjusted to fit your taste.

There are two types of steak. Grilling steak and marinating steak. This fat not only adds flavor but also helps make your steak juicy and tender. Never stab your steak with a fork to tenderize it or hoping seasoning will penetrated the meat better. The only thing that you will be doing is allowing the delicious juices to seep out when cooking. The best way to grill steak is by using salt and salt alone.

Season the steak with salt for about 40 minutes before you intend on grilling it. You want to cook around the open flame. You're testing steak, not cupcakes. Put it in a hot pan, leave it alone until it starts to caramelize, and flip it only once. You're kind of defeating the purpose of searing the outside and locking in all the juices.

Oliva says putting pressure on the meat with a spatula or pair of tongs is "almost as bad as poking it with a fork. The more pressure you put on the steak, the more fat you lose.

Oliva lets the Delmonico's ounce double porterhouse rest for 10 to 15 minutes before serving it. But he recommends 10 minutes for most any cut. A lot of the seasonings get lost in the cooking process, so Oliva and his staff give the steaks at Delmonico's a sprinkle of sea salt before they leave the kitchen. For you.

World globe An icon of the world globe, indicating different international options. Get the Insider App. Never stab your steak with a fork to tenderize it or hoping seasoning will penetrated the meat better.

The only thing that you will be doing is allowing the delicious juices to seep out when cooking. Steaks can be cooked to be butter soft or, more frequently, tough as nails. Tenderizing a steak allows the connective tissues to be damaged and broken, softening the meat before cooking.

By using a meat mallet or enzymatic marinade, steak can be cooked in any manner you desire. Salt kills bacteria through a process called osmosis. Some people might say that poking holes in steak can leak out all the meat juices.

This technique usually works great for cheap steak with muscle fibers e. Pounding a steak with the pointy side of the mallet will cut up the connective tissues as well as the muscle fibers themselves.