Niall McCusker, a specialist butcher at Campbells Meat, has shared a steak-cooking tip that he says makes the meat taste 'better than ever'. The unexpected finishing touch is a light sprinkling of grated parmesan during the resting period.
The Parmesan Technique
McCusker explains that the amount used should be minimal. "We're not talking about the amount you would throw over a bowl of pasta," he says. "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."
He adds: "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."
Why It Works
The tip works because aged beef and aged parmesan both contain exceptionally high levels of glutamates, the compounds responsible for deep savoury flavour. When brought together, McCusker says they reinforce each other, and the steak ends up tasting more intensely beefy rather than cheesy.
He notes that the method works best on certain cuts: "It works best on ribeye and sirloin rather than leaner cuts as the marbling helps carry the flavour, something a fillet doesn't have."
Cooking Method
According to Kikifoodies, a popular YouTube food brand and recipe creator run by Kiki, a Nigerian-born home cook based in the US, the best way to cook a steak at home is the pan-searing and butter-basting method in a heavy cast-iron skillet.
The method involves removing the steak from the fridge 30 minutes before cooking to bring it to room temperature, patting it completely dry, and seasoning all sides generously with coarse kosher salt and freshly cracked black pepper. A cast-iron skillet is heated over high heat until it begins to smoke slightly, then 1 tablespoon of high-smoke-point oil is added. The steak is seared undisturbed for 2 minutes per side to build a crust.
After turning the heat down to medium-low, 3 tablespoons of butter, 3 crushed garlic cloves, and a few sprigs of fresh thyme or rosemary are added. The skillet is tilted and the frothy, melted butter is continuously spooned over the steak for 1 to 2 minutes. Finally, the steak rests on a cutting board or warm plate for 5 to 8 minutes before slicing against the grain.
