From the best cuts of steak to how to ensure a melt-in-the-mouth tenderness professional chefs have all sorts of opinions and suggestions when it comes to cooking steak. Celebrity chef and world traveler Anthony Bourdain had plenty of opinions on steak too but one of his biggest tips was on what to do with your steak once it’s done cooking. In a video posted to the “No Reservations” Facebook page Bourdain explained that the worst mistake anyone makes when cooking steak is touching it. He even called it “perhaps the single most overlooked quality or factor in the success or failure of a steak.”
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Insider Tech | 2016-12-13 22:00:01 |  4,520,996 Views |
Anthony Bourdain on the Biggest Steak Cooking Mistake
Bourdain explained that it’s especially important to let your steak rest especially if it’s a thick cut but that goes for all types of meat. How long should you let your steak rest? Five to seven minutes. And if you’re tempted to do anything to the steak during that time resist. “Just let it rest. Don’t wrap it don’t cover it don’t poke it don’t poke it. Don’t even look at it. Just leave it alone. And you’ll be rewarded” Bourdain said. Do this and you’ll be well on your way to perfect steak.
Anthony Bourdain did a lot more than just recommend that you let your steak rest; he also provided insight into why and what happens to steak once it’s on the cutting board. “What’s happening inside is that it’s continuing to cook but more importantly the juices are redistributing themselves in a really beautiful alignment” Bourdain explained. If you take your steak off the grill and cut into it too soon you might see a bullseye pattern. What you should see instead is a gradual change from red to pink in the outer crust.
"The difference in the world between a good steak and a completely ruined steak is the time when you're doing nothing" Bourdain said. If you can resist the temptation to cut into that steak in those first five to seven minutes you're much more likely to see that gradual color change in the meat instead of the bullseye.
