A butcher has shared a simple tip to make cheap steak taste more “premium” and “meaty”: lightly sprinkling grated Parmesan cheese over the meat while it rests.
The expert from Campbells Meat said the “unexpected” final flourish will deliver the “meatiest” tasting steak possible. “We're not talking about the amount you would throw over a bowl of pasta,” they said.
How the trick works
“Just a very light dusting, almost like you're seasoning it a second time. It melts into the steak and brings out a deeper, more savoury beef flavour,” the butcher explained. “I didn't believe a steak could taste even beefier by adding one unlikely ingredient. Done properly, it instantly feels like a more premium or aged cut.”
Both aged beef and aged Parmesan contain elevated levels of glutamates, the compounds behind that profound savoury taste. When combined, they complement one another, the butcher explained, resulting in steak that tastes far more intensely beefy rather than distinctly cheesy.
Best cuts and other tips
The butcher added: “It works best on ribeye and sirloin rather than leaner cuts as the marbling helps carry the flavour, something a fillet doesn't have.”
For other meats, such as chicken, experts suggest using a straightforward brine of salt and water to enhance both flavour and tenderness. The saline solution allows the chicken to absorb moisture and salt before cooking, which proves particularly beneficial for chicken breasts that are prone to being overcooked and can otherwise become dry.
