Skip Nav
Appetizers
Looking Gouda! These 15 Tips Will Take Your Cheeseboard to the Next Level
Fast and Easy
50 Budget-Friendly Casseroles to Make Today
Recipes
Take Your Hot Chocolate From Good to Great With These Spiked Hot Cocoa Recipes
Easy Salmon With Crispy Cabbage and Kale
Fast and Easy
Salmon With Crispy Cabbage and Kale Is a 1-Pan Wonder
Habits of People With Clean Kitchens
Organization
7 Things People With Clean Kitchens Do Every Day

Tyler Florence Steak

Tyler Florence Clears Up These Steak Myths

Only an expert like Tyler Florence would attempt to clear up all the myths surrounding such a tricky topic as steak at the Food & Wine Classic in Aspen. To pepper a steak prior to cooking or not to pepper? Is a grill mark a coveted barbecue char or simply a big bad burn mark? Read on to clear up the biggest steak myths.

  • Myth: you should marinate a steak. Say what? Don't you dare! A wet marinade will steam the meat and it won't give you that golden brown crust.
  • Myth: you should season liberally with salt and pepper. Skip the pepper when seasoning raw steak. Pepper burns at a high heat and develops a bitter flavor. Always liberally season a raw steak with a good kosher salt, but wait to pepper the steak until after it's cooked.

Keep reading for more steak fiction, debunked.

  • Myth: grill marks are sexy. The Maillard reaction is sexy — not grill marks. The Maillard reaction is when the amino acids and carbohydrates on the surface of the steak melt when applied to high heat and create that coveted caramelized crust. However, you don't want grill marks, which (sorry, folks) is just burnt meat.
  • Myth: you should test the beef with a thermometer. There's no need to use a thermometer if you have a cake tester handy. Poke it in the center of the steak, then press the tester to the bottom of your lip. If it's above body temperature, then it's a perfect medium-rare steak.
  • Myth: you ought to make a fancy steak sauce. You could, but why not just melt the fatty steak trimmings down and use it to baste the steak after it comes out of the oven? Then top the steak with some compound butter. Tyler processed butter, truffle shavings, and fresh herbs to create a compound butter. Spend the extra time shaping some quenelles, then place them over the finished steak.
From Our Partners
How to Use an Instant Pot
How to Reheat a HoneyBaked Ham
Slow Cooker to Instant Pot Conversion
How to Make Buttermilk Biscuits
Best Canned Wines
How to Cook Pasta in Sauce Instead of Water
How to Cook Zucchini Noodles
Easy Way to Peel Potatoes
How to Tell If a Turkey Is Done Without a Thermometer
The Right Way to Cook Things
Easy Meal Prep Ideas
How to Cook a Perfect Steak
From Our Partners
Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds