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Angus Beef Steak

Cooked by Masa A

Written by Saki A

Yield: 1-2


Half pound of angus beef

1tbsp olive oil


1. Leave the meat out in room temperature for 2-3 hours before cooking.

2. Put olive oil in skillet and heat it up.

3. Pan-sear each and every side of the meat, 1-2 min per side.

4. Wrap the meat in foil and leave in room temperature for 5 min.

5. Repeat 3 and 4.

6. Add salt and pepper to taste.

Heat defines the texture of meat

This is a recipe that my meat-loving father has submitted. As you can tell from the recipe, the steps are simple -- because what matters most is how you apply the "heat".

Heat is so important, as it has the power to change the structure of protein in the meat. When heating up, the protein denature, or unwind, and then clump up together. This is why you can visibly see how your steak turn from a wet, flimsy thing to a juicy, solid steak. However, if you accidentally cook your steak for a little too long, the protein clumps will continue to tighten up, squeezing the juice out of the meat -- and this would result in a not-so-good, dry and hard steak. Trust me, you want to avoid overcooking. One time my professor from college organized a barbecue at their house, and we just couldn't figure out how to work their new grill. Before we knew it, our meat patties were very well-done and burnt and hard as a rock!


Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Nostrat S, 2017). Simon & Schuster

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