Summer is nearly upon us, which means barbecue season is in full swing. One of the finest things to cook outdoors when the weather is gorgeous is a succulent steak. That said, steak can be challenging to perfect. From nailing the cooking time to getting the seasoning spot on, it can feel like a bit of a minefield — but thankfully, the experts are on hand to help.
The Secret Ingredient
According to specialist butchers at Campells Meat, there is one simple addition that can elevate your steak from good to absolutely perfect — and it is remarkably straightforward to pull off. It is a form of seasoning, but it is not salt. Their secret weapon is Parmesan cheese.
A spokesperson said: "We are not talking about the amount you would throw over a bowl of pasta. Just a very light dusting, almost like you are seasoning it a second time. It melts into the steak and brings out a deeper, more savoury beef flavour."
Why It Works
According to them, this single addition will "instantly" give your steak the taste of a premium or aged cut. It is effective because aged beef and mature Parmesan both contain exceptionally high levels of glutamates. These compounds are responsible for that rich, umami taste. When combined, they enhance the best qualities in each other.
The experts said: "It works best on ribeye and sirloin rather than leaner cuts as the marbling helps carry the flavour, something a fillet does not have."
Additional Tips for Perfect Steak
Another essential tip for cooking the perfect steak is to resist taking it directly from the fridge and throwing it onto the grill. Make sure you remove the steak from the fridge roughly 30 minutes before cooking so it reaches closer to room temperature. You will also need to wait for five minutes before serving your steak to let it rest properly. Slicing into it too soon will result in the meat drying out as the juices run out.
