Secrets to Authentically Tender American Steak: Expert Guidance from a University of Florida Meat Scientist

How to make authentic, tender American steak has always been a challenge for many people. Is it difficult to master the cooking temperature? Does the steak easily become overcooked? Are medium-rare steaks unhygienic? In his "Meat Food" course, Professor Chad Carr, a meat scientist from the University of Florida, demonstrates a simple yet robust method for perfecting American steak. This article will fully demonstrate this professional steak cooking technique, allowing you to easily create restaurant-quality steak at home.

Ingredients

Main Ingredients: 1 sirloin steak (ideally 3-4cm thick)

Seasonings:

Seasoning salt to taste

Mixed spices to taste

Black pepper to taste

Tools: 1 meat thermometer (critical for accurate cooking)

Steps

Step 1: Cleaning and Preparation

Professor Carr emphasizes the importance of washing your hands thoroughly before cooking! This is the first step in food safety, and a crucial step often overlooked by home cooks.

Step 2: Prepare the Steak

Cut the steak into desired portions, keeping the thickness approximately 3-4 cm. This thickness ensures ideal internal doneness and a perfectly charred exterior.

Step 3: Prepare the Grill

Prepare the grill with some oil. The choice of oil is up to your preference, but we recommend using one with a high smoke point, such as canola or refined olive oil.

Step 4: Start Grilling

Place the cuts of meat in the grill. Professor recommends using a high, quick grilling method to lock in the juices and create a delicious crust.

Step 5: Seasoning Time

After grilling for about 2 minutes, sprinkle the meat directly with salt, mixed spices, and black pepper. Timing is crucial—adding salt too early will cause the juices to drain, while adding it now will create a perfect seasoning.

Step 6: Flipping Technique

Observe the top of the meat for streaks of blood. Once the bottom changes color and is set, it's time to flip! The professor specifically reminds: Remember not to flip the steak too frequently after flipping it. Frequent flipping will affect the Maillard reaction, which in turn affects the steak's unique aroma and color.

Step 7: Accurately measure the temperature

This is the most important step! After observing a small amount of water rising from the top of the roast, insert a meat thermometer into the meat from the side to measure the core temperature:

A steak with a core temperature of around 62.8°C (192.4°F) is perfectly cooked (medium rare).

A steak with a core temperature between 68.3°C and 71.1°C (192.4°F) is cooked (medium rare).

Science: Professor Carr's method is reliable because it's based on meat science:

Thickness Control: A 3-4cm thickness ensures even heat transfer.

Temperature Monitoring: Accurate core temperature measurement eliminates guesswork, ensuring safe and delicious results.

Seasoning Timing: Strategically timed seasoning maximizes flavor without sacrificing juiciness.

Tip: Allow the steak to warm up for 15-20 minutes after removing it from the refrigerator before cooking to avoid a large temperature difference between the inside and outside.

After grilling, let the steak "rest" for 5 minutes before cutting to allow the juices to redistribute.

If you don't have a spice mix, a simple salt and black pepper mixture will also produce a good flavor.

The oven temperature should be high enough to quickly develop a nice, charred crust.

By Chad, University of Florida Professor Carr's scientific method makes cooking the perfect steak a breeze. By remembering the key temperature controls and cooking steps, you can easily make an authentic American steak at home. Now, is it done? Then it's time to dig in!