Steak ranks among the most rewarding dinners to prepare, yet nothing proves more disheartening than investing in a premium cut only to see it emerge dry and chewy. Preparing steak is remarkably straightforward, which means many people overlook the importance of their marinade, but selecting the proper ingredients remains crucial for achieving juicier meat. Karli Bitner, founder of Cooking with Karli, has disclosed that incorporating a generous amount of Worcestershire sauce will produce the ideal melt-in-your-mouth consistency for steak while enhancing its flavour profile.
She explained: “DON’T skip this ingredient! It helps tenderise the meat, and there is just something about Worcestershire sauce that just brings out the yummy beefiness of a steak!” Worcestershire sauce possesses acidic properties, enabling it to dissolve the rigid fibres within meat, thereby rendering steak considerably more succulent during cooking, reports the Express.
The sauce contains only anchovies, which may seem peculiar, yet they’re frequently employed in Italian cuisine to enhance the umami flavour in meat, resulting in a more flavoursome dish.
Employing Worcestershire sauce is a British culinary method for elevating steak quality.
The technique assists in creating a crispy exterior whilst ensuring the interior remains exceptionally moist and delicious.
How to achieve a tender and juicy steak at home
You will need:
- One steak (about 680g)
- 60ml of Worcestershire sauce
- One tablespoon of garlic powder
- One tablespoon of dried parsley flakes
- 60ml of lemon juice
- 60ml of soy sauce
- Two tablespoons of canola oil (or sunflower oil)
- Salt and pepper
This recipe uses New York Strip steak, but if you cannot find it, you can use sirloin or rump steak.
Ensure you’re using a cooking oil with a high smoke point, as this allows it to withstand high temperatures without burning the meat. Avoid olive oil for cooking steak as it will only create a smoky mess; instead, opt for canola oil, sunflower oil or avocado oil.
Method:
You’ll need a large zip-seal bag, sandwich bag, or freezer bag. Pour all the ingredients, bar the cooking oil and steak, into the bag.
Seal the bag and give it a good shake to mix all the ingredients. Add the steak and manoeuvre it around the bag to ensure it’s coated in the marinade.
Try to expel as much air as possible, then seal the bag. Leave the steak undisturbed in the bag for at least two hours, but the longer you leave it, the more flavourful the meat will be.
When you’re ready to cook, place a pan on high heat and add the oil. Allow the pan to preheat until it’s very hot, and the oil is sizzling.
Once the pan is prepared, add your steak. Sear the steak for three minutes on each side, and then reduce the heat to medium.
Then, simply cook the steak to your preferred level of doneness. For medium-rare, cook for one to two minutes; for medium, two to four minutes; and for well-done, four to six minutes.
After cooking the steak, let it rest on a plate for five to 10 minutes. This allows the juices to redistribute throughout the meat, as cutting too soon will cause the moisture to escape, leaving the steak dry.
Once rested, your steak will be tender, juicy and bursting with flavour.