Mastering the Art of Drying Steaks for Perfect Cooks

Perfectly cooked steaks are the crown jewel of any meal, and drying them before cooking is an essential step to achieve that delectable crust and juicy interior. Whether you're a seasoned chef or a beginner in the kitchen, mastering the art of drying steaks can significantly elevate your culinary prowess. Let's explore the methods and techniques to ensure your steaks are perfectly prepared for the grill or pan.

Why Drying Steaks Matters

Drying steaks before cooking is crucial for several reasons. Firstly, it helps in dehydrating the surface, which forms a delicious, crispy crust when seared. Secondly, it removes excess moisture, leading to a more even and consistent cooking process. This technique, when combined with proper seasoning and cooking methods, results in a steak that is both tender and flavorful.

The Best Methods for Drying Steaks

Paper Towels Method

The most commonly recommended method for drying steaks involves the use of paper towels. Here's a step-by-step guide: Pat the steak dry with paper towels until no moisture remains. Place the steak on a wire rack set over a cooling rack or plate to allow for maximum air circulation. Refrigerate the steak for several hours or overnight to let it dry further. This process helps create a crispy crust and a juicy interior, enhancing the overall flavor and texture.

Why are paper towels the best? They are super absorbent, disposable, and safe to use in the kitchen.

Dry Brining Method

Another effective method is the dry brine technique:

Pat the steak dry with paper towels to remove any excess moisture. Season the steak generously with kosher salt or sea salt (not table salt) on both sides. Some coarse black pepper or a meat rub can be added for extra flavor. Place the steak on a wire rack and refrigerate uncovered for at least 1 hour, up to 2 days, to allow for airflow and effective drying. Before cooking, bring the steak to room temperature to ensure even cooking and optimal flavors.

This method not only dries the steak but also enhances its flavor and texture through the brining process.

Suggested Preparation and Cooking Process

To ensure your steak is perfectly cooked, follow these steps:

Pat the meat dry of any pooled fluid on the surface. Season the steak with your choice of coarsely ground salt, pepper, or a meat rub. Garlic powder can be a great addition for extra flavor. Cover the steak in plastic wrap and refrigerate until ready to cook. A cold steak will retain a better center rareness and a more defined temperature gradient. Grill the steak over high heat (around 400 degrees F or higher) to ensure a crisp exterior while achieving the desired doneness. Aim to grill to one less doneness than desired; for example, if you want medium-rare, cook it to rare temperature. Allow the steak to rest for at least 5 minutes to retain its juiciness when sliced.

Following these steps will help you achieve perfectly cooked steaks every time, enhancing your dining experience and skill in the kitchen.