A butcher has shared his top tip for achieving a perfectly seared steak with a rich caramelised crust. Niall McCusker, from specialist butcher Campbells Meat, advises letting the steak "sweat" before cooking.
The secret step
According to McCusker, the key is to salt the steak half an hour before cooking and leave it at room temperature. The salt draws moisture to the surface, leaving it glistening. Just before cooking, press the steak firmly with kitchen roll to dry both sides and edges, repeating with a fresh sheet if necessary. Then finish with a little extra seasoning.
McCusker 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."
Why it works
This technique enhances the Maillard reaction, the chemical process responsible for the deep brown colour and rich savoury flavour on the outside of a steak. Moisture on the meat can hinder this process because the heat from the pan must evaporate the liquid before browning can begin.
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."
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."
