A professional chef has divulged her secrets to achieving succulent steaks every time. Chef Kate Austen, who clinched the title in this years Great British Menu and helms Asda’s Culinary Concierge service, asserts that there’s a particular blunder many commit with their steaks, which spoils the outcome.
Ever found yourself dismayed over a rib eye turning a sorrowful grey after hitting the pan? Kate advises not to lose heart. According to her, there’s a simple solution to this frequent error, reports the Express.
The dull grey hue stakes assume is due to them not reaching room temperature prior to being cooked, she explains. Steak ought to be set aside, rather than plucked straight from the refrigerator, to warm up slightly, affirms Kate.
She advised: “You should always bring the meat to room temperature first, otherwise you’ll be left with uneven cooking or meat that’s an ugly shade of grey.”
In addition to letting the steak adjust to room temperature, it’s crucial to ensure the frying pan is extremely hot before introducing the steak, suggests Kate. She added: “Beef is also pretty robust so make sure your pan is super hot – it can take the heat and you want that beautiful, dark caramelisation.”
These recommendations are timely, as recent research by Asda shows that a quarter of Britons grapple with preparing upscale meals, while over one-third of the 18 – 44 demographic avoid using premium ingredients such as steak and fish, fearing they might botch the dish.
Kate also offers advice on how to achieve the perfect crispy skin on chicken and fish. The most common error people make is failing to dry the meat or fish first. Crispy skin can’t be achieved from damp skin, so it’s crucial to pat it dry first.
For the chicken, make sure the pan is set to a high heat. This process is what chefs refer to as ‘sealing off’ – complete the cooking in the oven to ensure it’s thoroughly cooked.
For fish, given its delicate nature, you need to be more cautious with the heat. After patting dry, cook the fish skin side down, and cook three quarters of the way through, before flipping for 10 seconds, removing from the heat and allowing it to rest.
The remaining heat from the pan will finish off the fish and it will be easier to control the temperature, resulting in flaky, moist fish fillets.