I was watching my brother-in-law cook steaks last weekend, and I nearly lost it when he poked his steak with a fork and everyone gasped like he had committed a crime. That’s when it hit me – so many of us believe things about cooking steak that just aren’t true. We’ve all heard these rules passed down like family heirlooms, but what if they’re actually ruining your dinner? After digging into the science, I found that many of our most cherished steak “truths” are nothing but myths. Here’s what you need to know if you want your steaks to actually taste amazing.
Searing doesn’t lock in juices
Ever heard someone say you need to sear meat to “lock in the juices”? I believed this one for years. The idea seems to make sense – create a barrier that keeps all the moisture inside. But here’s the truth: searing actually causes moisture loss as the meat fibers contract. What searing really does is create that delicious brown crust through something called the Maillard reaction, which happens when proteins and sugars in the meat are exposed to high heat.
Scientists have tested this myth by comparing the weight of seared and unseared steaks after cooking, and guess what? There was no difference in moisture loss. So why do we sear? For flavor, not moisture retention. That crusty, brown exterior is packed with complex flavors that make your steak taste amazing. So keep searing your steaks, just know that you’re doing it for taste, not to trap juices inside. Some chefs even use the reverse sear method, cooking the steak slowly first and searing at the end, which can produce even better results.
Flip your steak as much as you want
I can still hear my dad yelling, “Don’t touch it! Flip it once and only once!” like it was some sacred rule of grilling. Many of us grew up thinking that flipping a steak multiple times would somehow ruin it. The theory was that you needed to leave the steak alone to develop a proper crust. But multiple tests have shown that frequent flipping (like every 30 seconds) actually helps your steak cook more evenly and develop a better crust.
When you flip frequently, neither side has time to lose too much heat or overcook. This prevents the edges from curling up and helps distribute the heat more evenly throughout the steak. So go ahead and flip that steak as often as you’d like! It won’t hurt the final result – it might even improve it. Just make sure your cooking surface is hot enough to still develop that tasty crust. I’ve found that a cast iron skillet works perfectly for this technique, allowing for uniform browning regardless of how many times you flip.
The finger test for doneness isn’t reliable
You’ve probably seen that chart comparing how different parts of your hand feel to steak doneness. Press your thumb and index finger together and feel the fleshy part of your thumb – that’s supposed to feel like rare steak. But this method is wildly inaccurate. The elasticity of your hand muscles varies from person to person, and the firmness of different cuts of steak varies too. A ribeye will feel different from a filet at the exact same temperature.
The only truly reliable way to check steak doneness is with a good meat thermometer. For medium-rare, you’re aiming for about 130-135°F (54-57°C) internal temperature. And don’t worry about poking your steak – the tiny hole from a thermometer won’t cause significant juice loss. I resisted buying a thermometer for years, relying on the finger test and often ending up with overcooked steak. Now I use an instant-read digital thermometer for perfect results every time. It’s worth the small investment to never again ruin an expensive piece of meat.
That red juice isn’t blood
Many people avoid rare or medium-rare steak because they think that red liquid oozing out is blood. I had a friend who would only eat well-done steak for this very reason. But the truth? That red liquid isn’t blood at all. It’s actually a protein called myoglobin mixed with water. Myoglobin’s job is to store oxygen in muscle cells, and it gives raw meat its red color. During processing, the blood is drained from the meat.
When you cook steak, this myoglobin-water mixture seeps out and can look a bit like blood, but it’s completely different. Understanding this might help you enjoy a juicier, more flavorful medium-rare steak without the “ick factor” that some people associate with the red liquid. Even rare steak is safe to eat as long as the outside has been properly cooked to kill surface bacteria. Next time someone comments on the “bloody” steak on your plate, you can enlighten them with this fun science fact.
Salt your steak well in advance
The timing of when to salt your steak has been debated forever. Some people say salt right before cooking, others say never salt until after. The science-backed answer? Salt your steak at least an hour before cooking, or even the night before. This process, called dry brining, does something amazing. The salt first draws moisture to the surface, which dissolves the salt. Then this salty moisture gets reabsorbed back into the meat, seasoning it throughout.
This helps the steak retain moisture during cooking and seasons it more deeply than surface salting right before cooking. I’ve done side-by-side tests, and dry-brined steaks consistently turn out juicier and more flavorful. Use about 1/2 teaspoon of kosher salt per pound of meat, apply it evenly, and let it rest uncovered in your fridge. The surface will dry slightly, which also helps develop a better crust when you cook it. Just avoid salting immediately before cooking, as the salt draws moisture to the surface without enough time for reabsorption, leading to steam instead of searing.
You don’t need room temperature steak
We’ve all heard the advice to let steak come to room temperature before cooking. I used to dutifully set my steaks out for an hour before grilling. Then I learned this doesn’t actually make much difference. In reality, a steak sitting out for 30 minutes only raises the internal temperature by a few degrees – not enough to significantly affect cooking. The surface temperature matters for searing, but that changes within seconds of hitting a hot pan.
Some chefs even prefer cooking steak straight from the refrigerator. The cooler interior gives you more time to develop a crust before the center overcooks. This is especially helpful for thick cuts. Letting meat sit at room temperature for long periods can also increase the risk of bacterial growth. So save yourself the wait time and cook your steak straight from the fridge. Just adjust your cooking time slightly – a cold steak might need an extra minute or two to reach your desired doneness.
Poking doesn’t make steak dry
The myth that piercing a steak with a fork or thermometer will cause it to lose all its juices is seriously overblown. Yes, some juice might escape from those tiny holes, but the amount is minimal compared to the total moisture in the meat. Think about it – a typical steak has millions of muscle fibers full of moisture. A few small punctures won’t create a significant moisture loss.
In fact, testing doneness with a thermometer is far better than cutting into the steak, which creates a much larger opening. And if you’re flipping your steak with a fork instead of tongs? Go right ahead. The difference in juiciness will be imperceptible. I’ve done blind taste tests with friends using steaks that were poked versus unpoked, and nobody could tell the difference. So use your thermometer without fear, and don’t worry if your steak gets a few pokes during cooking.
Filet mignon isn’t always the best choice
Filet mignon (tenderloin) has a reputation as the king of steaks, but it’s not automatically the best choice for everyone. Yes, it’s incredibly tender, but it actually lacks the rich, beefy flavor found in other cuts. This is because tenderness and flavor in beef often come from opposite sources. Tender cuts like filet have less fat marbling and connective tissue, which means less flavor.
For many steak lovers, a well-marbled ribeye offers the perfect balance of tenderness and flavor. The New York strip provides a firmer texture with excellent taste. Even cheaper cuts like hanger steak or flank steak can deliver incredible flavor when cooked correctly. I’ve had dinner guests rave more about a $15 perfectly cooked hanger steak than a $50 filet. Don’t let the price tag or prestige fool you – the “best” steak depends on what qualities you personally value most. Try different cuts to discover your true favorite.
Next time you cook steak, try some of these science-backed methods instead of the old myths. You might be surprised at how much better your results can be. And remember, cooking great steak isn’t about following strict rules – it’s about understanding what actually happens to the meat during cooking. Now go and shock your friends with your newfound steak knowledge, and maybe treat them to a properly cooked dinner while you’re at it.
