The 6 Biggest Steak-Ruining Mistakes That Most People Make, And How To Avoid  Them | La Boucherie

Are you a steak lover? If you are, there is a good chance you want to have it as frequently as possible. But, going out regularly to do so can be difficult for many, so why not make it at home? Sure, making a steak at home can be a bit expensive, but it is worth it because you know you are the one who has put in the effort. It is great to be able to consume the fruits of your labor, but only if they turn out to be good. If you want to have the perfect steak, Ido Fishman has highlighted some of the mistakes you need to avoid while making it:

Mistake 1: Not letting the steak rest at room temperature

Tossing a cold steak in a hot pan is only going to bring down the latter’s temperature. If the pan’s temperature goes down, you will not get the delicious crust that you want in a perfect steak. So, the first mistake that you should avoid is to not toss your steak straight into the pan. Ido Fishman recommends that you take it out of the fridge half an hour before you cook it.

Mistake 2: Not patting the steak dry

There might be excess moisture on the meat, so you should always use a paper towel for patting it dry before you begin anything. If you don’t get rid of the moisture, the steak will not be able to develop an even crust.

Mistake 3: Not using enough seasoning

Another common mistake, as per Ido Fishman Chef, is skimping on the seasoning. You need to be generous when it comes to salt and pepper and the sides of the steak also need to be seasoned. It may seem like a lot, but this is the only way that you will get a perfectly seasoned and flavorful steak throughout.

Mistake 4: Not using a proper pan

A cast iron or a stainless steel pan should be your top choices for making a steak, not a nonstick one. It is easy to transport both of the pans to the oven, which can be important later, and they can both achieve the steady and high heat that you need for making a great steak.

Mistake 5: Not preheating the pan long enough

According to Ido Fishman, your pan needs to be preheated for several minutes, or until you can feel the heat coming off the pan when you hover your hand above it. This is the time that you should add your oil and the steak. If the pan is not hot enough, you are not going to get the perfect crust you are after.

Mistake 6: Not using the right oil

A lot of people are too focused on olive oil and use it for everything. But, Ido Fishman states that you need to use an oil that has a high smoke point, such as sunflower, grapeseed, canola or vegetable. Olive oil, on the other hand, has a low smoke point at which it starts burning.

Mistake 7: Not resisting the urge to move the steak

Once you have put the steak in the pan, you shouldn’t touch it. Otherwise, it will not brown, caramelize and develop the nice crust you want. Ido Fishman suggests that you only flip the steak when you have achieved the crust. If the steak sticks to the pan, you need to wait a bit longer because it means it is not ready yet.

Mistake 8: Not letting the steak rest after it is cooked

After you have basted and cooked the steak in the oven, Ido Fishman says that you need to let it rest at room temperature for almost 10 minutes. This will allow the juices to get absorbed evenly throughout the steak and you will be able to enjoy super tender meat. Slicing it out of the even allow the juices to run out.