FOOD NEWS
If Your Steak Didn't Develop A Great Crust, You Bought The Wrong Size
BY TOM MAXWELL
For a perfect steak with a great sear and a juicy, tender interior, the thickness of the cut is foundational. If you want to avoid overcooking your steak, use thicker cuts.
Thick-cut steaks are ideal for cooking on high heat since they can be flashed seared without drying out. The sear will caramelize the meat’s sugars, resulting in a dark crust.
Although two inches is ideal, a thickness of at least 1 ½ inches is recommended to withstand the highest possible heat needed for a hard sear.
Searing steak immediately doesn’t “seal in the juices,” but it does concentrate the steak’s flavor by lowering the water content, especially if the steak was salted before cooking.
Since fat content affects cooking time, leaner cuts like tenderloins aren’t as insulated by marbling as a ribeye, and therefore are prone to overcooking unless they are thick.