French chef Joel Mielle has issued a crucial warning to home cooks everywhere: adding black pepper to your steak at the wrong moment could be ruining your meal. The culinary expert claims that this common mistake destroys the aromatic flavour everyone is trying to achieve.
The Pepper Problem
According to Chef Mielle, who shared his insights on the blog Recipe30, the intense heat required to cook steak properly causes a significant issue with pepper. The scorching oil in the pan will burn the pepper, destroying its delicate aromatic flavour before it ever reaches your plate. Instead of enhancing the taste, it ends up compromising the entire dish.
The chef, who boasts that his method has "always given me amazing results," advocates for a more patient approach. He suggests that the secret to a steak that is both "tender" and boasts a "great caramelised flavour" lies not in complicated techniques, but in the precise timing of your seasoning.
Mielle's Method for the Perfect Steak
For those seeking juicy, restaurant-quality results at home, Chef Mielle has laid out his full recipe. The ingredients are simple and focused on quality: a 10oz sirloin steak, two garlic cloves, a sprig of thyme, four tablespoons of avocado oil, one tablespoon of butter, and salt and pepper to taste.
The process begins by allowing the steak to come to room temperature for 20 to 25 minutes. This simple step ensures more even cooking from edge to centre. Next, heat three tablespoons of avocado oil in a blazing hot pan. Carefully place the steak in the pan, searing it for about a minute on each side.
Here is where the critical seasoning comes into play. The chef's instructions are very specific:
- After the initial sear, season with salt and flip the steak.
- After 20 seconds, season the other side with salt and flip again.
- Continue flipping every 20 seconds for several more turns until it reaches your preferred level of doneness.
Mielle offers a vital piece of advice during this process: "Never poke, probe or push your steak while cooking, that's the sure way to make it dry."
The Finishing Touches
Once the steak is nearly cooked, the chef instructs you to reduce the heat to very low and add the butter, thyme, and crushed garlic. This is the moment to build a rich, flavourful base. Toss the steak in the juices and baste it thoroughly with a spoon, allowing the melted butter and aromatics to coat the meat.
After checking the internal temperature, the final, crucial step is to let the steak rest on a warm plate for five minutes. This allows the juices to redistribute throughout the meat. Only then, just before serving, should you add the final touch: a generous sprinkle of freshly cracked black pepper.
By reserving the pepper for the very end, you preserve its full, pungent aroma and flavour, ensuring it complements the steak rather than being destroyed by the high heat of the pan.
