How to cook the perfect steak, according to Wolfgang Puck
Whatever you do, let the meat rest
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.When steak is good, it’s really very good. In fact, ask a carnivore what their ultimate, favourite meal is, and many will say steak.
Whilst many of us have had great experiences of steak in high quality restaurants, more often than not when we attempt to recreate that same deliciousness at home, we fall short - by a long way.
So where are we going wrong? How do you cook an exquisite steak at home?
We managed to track down top celebrity chef Wolfgang Puck at his Mayfair restaurant, Cut at 45 Park Lane, to grill him on how us mere mortals can make steak worthy of a Michelin-star restaurant.
How to cook a perfect steak, according to Wolfgang Puck:
1. Buy good quality meat
Starting with the best quality meat you can afford is essential. “One of my favourite ways to eat meat is if you can get the meat with the bone in,” Puck tells The Independent.
“That way, you get more flavour and more juice. So if you can get a Porterhouse or a Tomahawk it’s always good to use that.”
2. Season well
Puck likes to crush his own black pepper kernels and chop fresh herbs to season his steak.
Drizzle the meat with a generous amount of olive oil and rub it in before pressing down whichever herbs and seasonings you fancy - as for Puck, he’s a rosemary fan.
3. Ensure the meat has reached room temperature
Never put chilled meat straight on to the grill or into a pan - it’s essential to ensure the meat is room temperature.
4. Place the steak on a sizzling hot grill
Puck says the biggest mistake people make when cooking steak is not heating up the grill or pan to a high enough temperature.
“Most people cook it slowly in the pan with lots of oil,” says Puck, but this is an error. “You can have your barbecue really hot or put the steak in a smoking hot pan, then you can get a nice crust on it and really sear it well.
“I love the flavour of the caramelised fat in meat so it really tastes delicious. You have to make your grill really hot.”
5. Don’t turn it too often
Leave the meat to sear really well before turning it, which will help create a delicious crust from the oil and seasoning.
6. Leave to rest
“When you finish cooking your steak, put it on a warm plate and let it rest for at least 10 minutes,” advises Puck. “That way the juice will be really throughout the meat.”
Cutting into it too early will cause the juices to run out and you’ll be left with dry meat.
7. Serve!
If you have a sizzling plate, add the finishing touches with some garlic, butter and fresh herbs, before slicing up and serving. Whatever you do, don’t mask all the delicious flavour by smothering your steak with sauce - simply complement the meat with some crisp fries and a dollop of mayo.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments