Why does restaurant steak taste so much better than homemade

Why does steak made at home always not as good as outside. Feel a kind of beef smell can’t get rid of.

Australia’s restaurants expensive and don’t suit taste, switched to cooking myself.

The steak

At Coles bought steak, cooking this way very delicious and super cheap, per person around 6 dollars.

Tutorial attached below.

1. Steak use kitchen paper absorb water, sprinkle sea salt and black pepper, marinate 10min.
2. Carrot peel skin cut chunks, boil water around 20min.
3. Prepare seasoning, garlic plus rosemary.
4. After steak marinated, again use kitchen paper wipe dry water, oil hot start fry.
5. Left right flip side each fry one minute then put in garlic.
6. Garlic fry fragrant 1min, put in appropriate amount butter and rosemary, continue fry 1-2min.
7. Scoop out the carrot, steak plate and cut block, done.

First time fried 3cm, discovered sure enough different thickness mouthfeel different ah. Really is art.

Home thick-fry technique

Big fire. Big fire burn the pan hot then put in steak.

Single side fry, Maillard reaction, is that scorched-yellow scorched-yellow feeling, then flip side.

Both sides scorched-yellow after then fry fry the oil edges.

Key point coming.

Next is the necessary operation to guarantee not too raw.

Turn off heat. Turn off heat. Put the steak on the pan flip back and forth ah.

Oil sizzle sound gone, continue then lay flat on the pan. Go wash a bowl, drink some water, go toilet, or smoke two cigarettes ah, roughly stay still 5 minutes, like more well-done then longer a bit time.

Anxious heart can’t eat hot tofu, this moment can feel the importance of patience ah.

Regular 2-2.5cm also about the same, but time slightly shorter just fine.

Cut open. Sprinkle salt. Sprinkle pepper. Sprinkle sauce. Start eating.

Why go outside to eat ah. Yourself also can be the chef-in-charge once.

Why it works

Home frying steak really doesn’t need complicated operation.

Steak suck dry surface blood water, sprinkle salt and black pepper, simple marinate a few minutes, pan heated directly put in, don’t need fancy flowery seasoning, at home also can eat out that western restaurant taste.

Before used ordinary nonstick pan fry steak, temperature can’t go up, meat put in then temperature drops, fry half day can’t get out scorched-fragrant outer shell, mouthfeel always missing a breath.

After changed to a proper cast iron steak pan, under the pan that sizzle sound too healing.

Pure iron pan heat storage heat conduction enough fierce, high temperature directly triggers Maillard reaction, steak surface scorched-brown beautiful, inside firmly locks meat juice, outside scorched inside tender one bite juice burst.

Deepened pan body effectively blocks splashing oil flowers, high oil temperature frying also don’t need dodge here and there, after frying stovetop clean, saves large amount scrubbing work.

It’s turtle-pattern no-coating cast iron pan, no coating peeling off hidden danger, pregnant women babies family cooking also can feel at ease.

Thickened pan bottom heat evenly, single handle holding smooth, single hand flip pan toss pan also easy, gas stove induction cooker both can use.

Fried steak rest a few minutes then cut open, meat juice will better flow back, pair with some simple fried mushroom, asparagus, cherry tomato, one rich home-style main dish is done.

One good pan, makes ordinary home cooking directly eat out ceremony feeling.