TIP OF THE DAY: Juicy Steaks | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures TIP OF THE DAY: Juicy Steaks | The Nibble Webzine Of Food Adventures
 
 
 
 
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TIP OF THE DAY: Juicy Steaks

Contrary to popular belief, says Chef Louis Eguaras, searing a steak at a high temperature does not lock in natural juices.

The juiciness comes from cooking meat quickly at a high temperature, as opposed to grilling or sautéing, which cooks the meat for a longer time at a lower temperature.

Searing creates a crisp and flavorful crust by caramelizing the natural sugars an amino acids in the beef (known as a Maillard Reaction). The ideal temperature for caramelizing is 350°F to 500°F.

Be careful not to exceed 500°F when cooking. Very high temperatures can char the beef, producing a burned flavor as well as carcinogens.

Keep it juicy! Ribeye steak from
RedMarbleSteaks.com.

  • What‘s the difference between a ribeye and a porterhouse? A hanger steak and a cowboy steak? Learn your cuts of beef in our Beef Glossary.

 

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