A butcher from Campbells Meat has shared a simple cooking tip that can make a cheaper cut of steak taste more "premium" and "beefy" while it rests. The expert suggests lightly sprinkling grated Parmesan cheese over the meat during the resting stage.
The butcher explained that the amount of Parmesan should be modest, saying: "We're not talking about the amount you would throw over a bowl of pasta. 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."
Why Parmesan boosts steak flavour
The tip relies on the science of taste. Matured beef and aged Parmesan both contain elevated levels of glutamates, the compounds responsible for a profound savoury flavour. When combined, these compounds amplify one another, making the steak taste more intensely beefy than cheesy.
The butcher added: "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."
Best cuts for the Parmesan trick
The technique works best on certain cuts. The butcher noted: "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 those cooking other meats, specialists suggest using a simple brine made with salt and water to enhance flavour and tenderness in chicken. The saline solution allows the chicken to absorb moisture and salt before cooking, which helps keep chicken breasts tender, as they are particularly prone to overcooking.
