Teppanyaki Griddle At Home | Tips and Tricks to The Perfect Steak

When you go to a restaurant, nothing on the menu is more expensive than a delicious and juicy steak. Therefore, trips to steakhouses are usually considered to be only for the most special occasions. But did you know that using a teppanyaki griddle at home can be better than steak?

Mastering the cooking of a perfect steak at home may require a little practice, but here are some of the most useful tips to get you closer to making a perfect steak on a griddle.

Meat selection is very important

When buying steak, it is important to understand the different pieces of meat and the level of meat.

There are 8 levels of beef, but the most common are divided into three categories:

What does beef grade mean: high quality, selection, selection

This is the highest quality beef. Only about 3% of beef can be called premium beef, so you have to pay a premium for premium beef. High-quality meat contains a large amount of intermuscular fat, which will become delicious food when cooked.

Choice: More than 50% of the beef sold in supermarkets is beef. It has less marble than Prime, but is usually superior in quality and flavor.

Selected: The meat sold at the grocery store is of the lowest quality. Selected meat is usually very lean, which means that there is much less juicy meat. Selected meats are usually special prices and the most affordable.

Seasoning is Always in Season

Some people think that seasoning is the raw material for steak. But the truth is, what you want is to be blown away by the delicious beef flavor, not the dazzling of a popular condiment combination.

Salt Makes Steaks Sing with Flavor

The best seasoning for steak is what most of us have on hand. salt.

There is a lot of science behind the benefits of marinating steak before cooking, but now you have to believe me.

Season each side with half a tablespoon of salt. Before cooking, let the salt work its magic for half an hour to 6 hours.

Marinated meat can be placed on an uncovered plate in the refrigerator. Table salt is effective for this method, but not optimal. Instead, choose a pink Himalayan salt, sea salt, or kosher salt.

In addition to the scientific benefits of marinating steaks with salt or dry brine before cooking, there is an obvious advantage to using salt as the main seasoning for steaks. Salt will not burn! You can’t say the same for the popular steak seasoning.

Give Your Steak a Head Start

The temperature of most meat in the refrigerator is around 40 degrees Fahrenheit. We want to increase the temperature of the steak by about 100 degrees Celsius to achieve the maturity we want, so letting your meat rest at room temperature before cooking will make it There is a little lead.

Consider letting your meat sit on a plate at room temperature (70-75 degrees Fahrenheit) for about 45 minutes before cooking. This will cool the meat slightly, and browning or Maillard reaction will occur faster when the meat hits the griddle.

Dry, Dry Again

One of the benefits of cooking steak on a teppanyaki griddle is that you can get a nice brown crust that looks and tastes delicious.

The key to getting a nice brown steak is to make sure that the steak is very dry before cooking.

Use two layers of paper towels to stack the top and bottom of the steak to dry. Let the steak wrap in a towel on a plate to dry for 2 minutes before cooking. Flip and repeat to make sure there is good blotting paper on both sides.

Trim to Win

Unless you like the taste of beef fat, there is no need to put all the fat around the steak. Use a sharp knife to cut the fat to about ¼ inch, or remove it from the meat completely. If you really like to retain some fat on one side of the steak, an easy way is to lean it against the teppanyaki griddle side, or the vertical side, during cooking. You may not render all the fat, but what you render will add a popping flavor.

Take the guesswork out of when the steak is done

Using a thermometer is the only way to determine whether the steak is cooked the Doness you want. No amount of poke or poke can make you really understand how the steak is made, but an instant-reading thermometer can eliminate all guesswork.

Take temperature readings in several different areas of the meat, as close as possible to the middle for best results.