Skipping the Pat-Down: Failing to dry your steak with paper towels before cooking precludes a proper sear. Moisture prevents the Maillard reaction, which gives crust taste. Prepare your steak for the grill or pan by drying it.
Forgetting to Preheat: Failure to warm a pan, grill, or oven can cause inconsistent cooking. For a consistent sear, preheat before inserting your steak.
Overcrowding the Pan: Clogging the pan with steaks lowers the temperature, preventing adequate searing and possibly steaming the meat. Batch-cook steaks for best results.
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Underseasoning: Steak tastes better with liberal seasoning. Salt and pepper are essential, but herbs and spices can enhance the flavor.
Neglecting Rest Time: After cooking, rushing rest time can dry out steak. Let it sit for 5-10 minutes before slicing for maximum juiciness.
Ignoring the Grain: Anti-grain slicing maximizes tenderness. Cut perpendicular to muscle fibers for a better meal.
Overcooking: The juices and tenderness of a steak are lost when overcooked. To minimize disappointment, use a meat thermometer to achieve rare, medium-rare, or well-done doneness.