Expert chef Adrianne Calvo provides essential tips for cooking the perfect steak, emphasizing the importance of searing at high temperatures for flavor. She advises against adding herbs and spices before searing, as they may burn off, and instead recommends sprinkling them on post-cooking during the resting period. Proper preparation is key: bring the steak to room temperature, pat it dry, and season generously with salt. After cooking, resting the steak allows its juices to redistribute, ensuring an even texture and rich flavor.
Searing steak requires such high temperature that most herbs and spices will just go up in flames and either scorch the piece of meat, turn into an off-putting burnt taste, or just completely disappear as though you didn't season the steak at all.
It's important to note that delicate ingredients like herbs, spices, and sauces do not include salt or finely ground pepper, which should most certainly be added to raw steak right before searing it.
Patting the steak dry and bringing it to room temperature primes a steak for browning and caramelization, crucial for achieving the perfect sear.
Letting steaks rest for between 5-10 minutes gives the juices time to redistribute for an even texture and flavor.
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