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How to cook meat to tasty perfection every time!

December 17, 2009

I just got an email from someone telling me that their steak/meats never come out right. They are always overcooked and not tasty. I responded to her with the below. I hope it helps you too!

1. Buy thicker cuts when you can. This way you can get a nice sear/crust on top and still have meat that is not overcooked. When you use a thinner cut by the time you have a beautiful crust on top it can be overcooked.
2. Let the meat come to room temperature (30 minutes outside of the refrigerator). Pat the meat dry. Dry meat sears, wet meat steams.
3. Season well with salt and pepper. This is what helps form a beautiful, tasty crust as well as bringing the best flavor out of the meat.
4. Good pan as we discussed. Good pan = even heat transfer.
5. Get the pan really hot first – high heat.
6. Add oil and get the oil hot. It should actually start to “haze” a little bit.
7. Add your well seasoned meat/chicken and turn to med-high. DON”T touch. Let it sear, let the crust form. Cook it 70% of the way on the first side to get a great crust.
8. Flip it over and cook for just a couple minutes more (depending on the thickness).  125 (for beef) is beautifully medium rare. You will eventually be able to tell just by looking at the way the meat lays in the pan and the way it feels but until then use a thermometer. Error on the side of “undercooked”. There is some residual cooking that happens as it rests. The best flavor of beef, lamb, veal and pork comes out when the meat is pink.
9. Let it rest on a cutting board loosely covered with foil for ten minutes. The juices will re-absorb into the steak and it will be moist and juicy. If you cut it right away the juice is on the plate and not in the steak!
10. This method applies to almost any meat (except for finished temperature), fish, shrimp, chicken. You can use this same method for roasts as well but after you sear it on all sides you set the pan in a 350 oven and let it finish cooking there.

Eat well, Enjoy life, Be happy

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4 Comments leave one →
  1. December 24, 2009 6:57 pm

    Hi 🙂
    Loved your blog and the article.
    These are really good tips.The advice to leave the meat for ten minutes so it will absorb the juices is great,thanks.

    • Jeffrey Saad permalink
      December 28, 2009 12:39 pm

      Thank you picnicideas! I am glad it was helpful. Happy Holidays! Jeffrey 🙂

  2. Jackie permalink
    January 11, 2010 9:13 pm

    Loved you on Food Network and think you should have won. I’m a pretty good cook but your great tips and explanations on how to do it right are wonderful. You’ve added a new dimension to my cooking. Love your style as well.

    • Jeffrey Saad permalink
      January 16, 2010 7:03 pm

      Thank you Jackie. That is what makes this all so rewarding! Thank you and I look forward to bringing you more good stuff! Warmly, Jeffrey 🙂

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