Busting Myths About Cooking and Serving Steak

Steak is a timeless classic in the world of fine dining. There’s something undeniably satisfying about sinking your teeth into a perfectly cooked piece of meat. However, there are many myths and misconceptions surrounding the art of cooking and serving steak that can intimidate even the most seasoned home chefs. Let’s debunk some of these myths and set the record straight.

Myth #1: You need to marinate your steak for hours to make it tender

While marinating can add flavor to your steak, it’s not necessary to tenderize the meat. A high-quality cut of steak, like a filet mignon or ribeye, is already tender and flavorful on its own. Instead of relying on marinades, focus on properly seasoning your steak with salt and pepper before cooking.

Myth #2: Searing steak locks in the juices

Contrary to popular belief, searing steak does not actually seal in the juices. The purpose of searing is to create a flavorful crust on the outside of the steak through the Maillard reaction. To keep your steak juicy, cook it to the proper internal temperature and let it rest before slicing to allow the juices to redistribute.

Myth #3: Only expensive cuts of steak are worth buying

While it’s true that premium cuts like Wagyu or dry-aged beef are incredibly delicious, there are plenty of affordable cuts that can be just as flavorful when cooked properly. Cuts like flank steak or skirt steak can be just as tasty when marinated and cooked to perfection.

Myth #4: Rare steak is the only way to enjoy a good steak

Steak doneness is a matter of personal preference, and there’s no right or wrong way to enjoy your steak. Whether you prefer your steak rare, medium-rare, medium, or well-done, the key is to cook it to your liking and savor every bite.

Myth #5: Letting steak come to room temperature before cooking is essential

While some chefs recommend letting steak sit at room temperature before cooking to ensure even cooking, it’s not a strict rule. Cooking steak straight from the fridge can actually help you achieve a better sear on the outside while keeping the center rare or medium-rare.

Myth #6: Resting steak is unnecessary

Resting steak after cooking is crucial to allow the juices to redistribute and ensure a juicy, flavorful bite. Letting your steak rest for a few minutes before slicing into it will make a world of difference in the final taste and texture.

Myth #7: Wine is the only suitable beverage to pair with steak

While a bold red wine is a classic pairing for steak, there are plenty of other beverages that complement the flavors of a perfectly cooked steak. Whiskey, craft beer, and even a refreshing cocktail can all enhance the dining experience and bring out different notes in the meat.

Experience the Butcher & Barrel Gastropub

Now that we’ve debunked some common myths about cooking and serving steak, it’s time to experience the art of steak in all its glory. At Butcher & Barrel, located in downtown Racine, WI, you’ll find a fine dining gastropub that takes steak to the next level. From perfectly seared ribeyes to tender filet mignons, every dish is crafted with care and precision to ensure a memorable dining experience. Pair your steak with a glass of fine wine or whiskey from their extensive selection, and savor the flavors that only a high-quality steakhouse can deliver. Don’t let myths hold you back from enjoying a delicious steak dinner – visit Butcher & Barrel and taste the difference for yourself.