Have you ever thrown a beautiful rib-eye onto a hot pan, only to be disappointed by the grey, unevenly cooked result? You’re not alone. According to renowned chef Kate Austen, winner of this year’s Great British Menu and host of Asda’s Culinary Concierge service, there’s one common mistake that’s ruining everyone’s steaks: cooking them straight from the fridge.
Chef Austen reveals that the secret to a perfectly cooked steak lies in bringing it to room temperature before hitting the pan. This simple step allows the meat to cook evenly, resulting in a juicy, flavorful steak with a beautiful sear. She emphasizes, “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.”
But it’s not just about the temperature of the steak – the pan itself plays a crucial role. Chef Austen stresses the importance of a piping hot pan for cooking beef. “Beef is pretty robust, so make sure your pan is super hot – it can take the heat and you want that beautiful, dark caramelization.” This ensures a crispy exterior and a perfectly cooked interior.
These expert tips come at a time when many Brits are struggling to cook high-quality meals. New research from Asda reveals that one in four Brits struggle to cook high-quality meals, and more than a third of those between 18-44 say they actively avoid cooking with premium ingredients like steak and fish because they’re afraid of ruining them.
Chef Austen’s expertise extends beyond steak, offering valuable advice for achieving perfectly crispy skin on chicken and fish. Her key tip? Patting the meat or fish dry before cooking. “You’ll never get crispy skin from soggy skin, so it’s essential to pat dry first.” For chicken, she recommends searing it on a high heat to lock in the juices, followed by finishing it in the oven for even cooking. Fish, being more delicate, requires a gentler approach. Cook the fish skin side down after patting dry, and cook three quarters of the way through before flipping. Remove it from the heat and let it rest; the residual heat from the pan will finish cooking the fish and ensure a flaky, moist result.
With Chef Austen’s expert tips, you can conquer your kitchen fears and confidently create delicious, restaurant-quality meals at home. So ditch the anxiety, embrace the heat, and prepare to impress with your newfound culinary skills!