Cocinar demasiados filetes a la vez enfría la sartén y cuece la carne
El principal error al cocinar filetes es sobrecargar la sartén: la temperatura cae y, en lugar de dorarse, la carne se cuece al vapor.
Cooking several steaks at once impresses guests and feeds a large group, but the result can be disappointing in terms of texture and flavor. The key is temperature: the griddle or pan should be so hot that it sizzles when it touches the meat.
With the right heat, the surface caramelizes and forms a flavorful crust. If too many steaks are piled on top of each other, the temperature drops and the meat cooks in its own juices, resulting in that boiled meat flavor no one wants. Before cooking, it's a good idea to pat the surface dry with paper towels and salt it generously to achieve a good crust.
The steaks need space between them, at least two centimeters and preferably a little more. A heavy or cast-iron griddle can withstand high temperatures; depending on their size, it's best to cook one or two steaks at a time.
Turning them frequently, instead of just once, helps them cook more evenly and speeds up cooking on both sides. Once cooked, they should rest: according to Anthony Bourdain, this is a crucial step for a perfect steak, and while they rest, the next batch cooks.
A large, flat griddle makes turning easier, while a small griddle with a handle can be placed in the oven to finish cooking. Before searing, lightly grease the meat and start with the fattier side so the fat renders. Gordon Ramsay advises holding the steak away from your body while cooking, rather than close to it, to avoid burns.
