Por qué cocinar un filete frío es un gran error
Atemperar la carne antes de cocinarla es un paso que la mayoría de las recetas recomiendan, y el motivo tiene que ver con la consistencia y el sabor.
Many novice cooks try to prepare a good steak. It's a sign of progress, and getting it perfect is a real achievement. Among so many conflicting tips, most recipes agree on one point: the meat must be brought to room temperature before cooking.
Tempering involves bringing meat to a slightly higher temperature before cooking it. The term might sound like one of those buzzwords from online culinary circles, but it's a key step for much more than just a steak. Its advantages are numerous, but the most important is consistency: a cold steak taken straight from the refrigerator will have an overcooked outer layer and an undercooked interior.
Temperature also affects flavor. A well-cooked steak retains its juiciness and allows the natural flavor of the meat to develop as the fat renders. With a cold steak, these advantages are lost: the inside doesn't have a chance to cook properly, while the outside loses moisture and flavor due to overcooking.
When there's no time to let it come to room temperature, a steak can be cooked straight from the refrigerator, but the technique needs to be adapted. Upon contact with a very hot pan, the muscle fibers contract, causing the meat to lose its juiciness and become tough. To avoid this, you can use an unusual method called "cold searing": the steak is first cooked in a cold pan, gradually increasing the temperature and turning it frequently, until it's perfectly cooked and has a beautiful golden crust. Starting with a cold pan prevents the meat from toughening and allows the fat to render more effectively.
To ensure your steak is at the right temperature, simply plan ahead. Take it out of the refrigerator about 30 minutes before cooking, although this time can be adjusted: in very hot weather, the steak reaches the ideal temperature faster, and a thick cut, like a five-centimeter porterhouse, takes a little longer than a standard sirloin. For those seeking precision, a probe thermometer can be used, which indicates the meat's temperature at all times. Without a thermometer, a cake tester can also be used.
