7 False Facts About Steak You’ve Probably Believed Your Whole Life
If you’re a steak lover, you’ve probably heard all sorts of “facts” about how to buy, cook, and eat steak. Maybe you’ve even repeated some of them at backyard barbecues or fancy dinners. But what if a lot of what you think you know about steak is actually wrong? The world of steak is full of myths that can lead to overcooked dinners, wasted money, and missed flavor. Whether you’re a grill master or just someone who enjoys a good steak now and then, knowing the truth can help you get the most out of every bite. Let’s set the record straight and make sure your next steak is your best yet.
1. Steak Should Always Be Cooked Well-Done for Safety
Many people believe that steak must be cooked well-done to be safe to eat. This myth likely comes from concerns about foodborne illness, but it’s not accurate for steak. The harmful bacteria that can cause illness are usually found on the surface of the meat, not inside. Searing the outside of a steak at a high temperature kills these bacteria, making rare or medium-rare steak safe for most people. The USDA recommends an internal temperature of 145°F for beef, but many chefs and steak enthusiasts prefer their steak cooked less than that for maximum juiciness and flavor. If you’re using ground beef, that’s a different story—cook it thoroughly. But for steak, you don’t have to sacrifice tenderness for safety.
2. Only Expensive Cuts Make a Great Steak
It’s easy to assume that only pricey cuts like ribeye or filet mignon can deliver a delicious steak experience. In reality, many less expensive cuts—like flank, skirt, or flat iron—can be just as flavorful when prepared correctly. The key is knowing how to cook each cut. For example, marinating tougher cuts or slicing them against the grain can make them tender and tasty. Don’t let price tags fool you; affordable steaks can shine on your plate with the right technique.
3. You Should Flip Your Steak Only Once
The “one flip” rule is a classic steak myth. Some say flipping your steak more than once will ruin the crust or dry it out, but that’s not true. In fact, flipping your steak multiple times can help it cook more evenly and prevent burning. Frequent flipping allows both sides to spend equal time on the heat, which can result in a more consistent doneness throughout. So, don’t be afraid to turn your steak a few times while it’s on the grill or in the pan.
4. Searing Seals in the Juices
You’ve probably heard that searing a steak “seals in the juices.” While a good sear adds flavor and texture, it doesn’t actually lock in moisture. The process of searing is all about the Maillard reaction, which creates that delicious brown crust. Juices will escape from the steak as it cooks, no matter how well you sear it. The best way to keep your steak juicy is to avoid overcooking it and to let it rest after cooking, so the juices redistribute throughout the meat.
5. Fresh Steak Is Always Better Than Aged Steak
Some people think that the fresher the steak, the better it will taste. However, many of the world’s best steaks are dry-aged for weeks to enhance their flavor and tenderness. Aging allows natural enzymes to break down muscle fibers, resulting in a more tender and flavorful steak. While fresh steak can be delicious, don’t shy away from aged beef if you want a richer, more complex taste.
6. You Should Salt Steak Only Right Before Cooking
There’s a common belief that salting steak too early will draw out moisture and make it dry. Salting your steak at least 40 minutes before cooking—or even overnight—can improve its texture and flavor. The salt initially draws out moisture, but given time, the steak reabsorbs the salty liquid, seasoning the meat more deeply and helping to create a better crust when cooked. Try salting your steak ahead of time and see the difference for yourself.
7. Steak Needs to Be at Room Temperature Before Cooking
Many recipes insist that you must bring the steak to room temperature before cooking for even doneness. However, the difference this makes is minimal. Unless your steak is extremely thick, it will cook just fine straight from the fridge. In fact, starting with a cold steak can help you achieve a better sear without overcooking the inside. Focus more on your cooking technique than the steak’s starting temperature.
Rethink Everything You Thought You Knew About Steak
Steak myths are everywhere, and it’s easy to fall for them, especially when they’re repeated by friends, family, or even TV chefs. But the truth is, enjoying a great steak is more about understanding the basics and being willing to experiment than following old rules. Whether you’re grilling, pan-searing, or broiling, knowing what really matters can help you get the most out of every cut. Next time you’re at the butcher or firing up the grill, remember these facts and don’t be afraid to challenge the status quo. Your taste buds will thank you.
What steak myths have you believed or busted? Share your experiences and tips in the comments below!
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