An expert butcher has shared his essential tips for achieving a perfectly seared steak, highlighting the importance of a proper crust for flavour and texture.
The 'sweat' technique
Niall McCusker, from specialist butcher Campbells Meat, recommends letting your steak 'sweat' before cooking. He explained: "It sounds completely backwards, but I often tell people to let their steak sweat before they cook it. Then dry it thoroughly right before it goes into a hot pan."
The technique involves salting the steak thirty minutes before cooking and leaving it at room temperature. The salt pulls moisture to the surface, giving it a glistening appearance.
Drying before cooking
Immediately before cooking, press the steak firmly with kitchen roll to dry both sides and edges thoroughly, rather than a cursory dab. Use a fresh sheet if needed, then apply a touch more seasoning.
McCusker said: "Most people either salt it and cook immediately or leave the moisture sitting there. By drawing that moisture out and removing it, you're creating a far better surface for the steak to sear properly."
The science behind the crust
Excess moisture interferes with the Maillard reaction, the chemical process that creates the deep brown crust and rich flavour. The pan's heat must first evaporate any liquid before browning can occur.
He added: "If your pan is hot enough, you're not adding too much oil or butter and the steak is dry before it goes in, you're well on your way to a proper crust."
