A scientist has turned the steak-cooking world upside down by suggesting that for the perfect steak – you should forget the salt and pop it in the microwave instead.
While many culinary experts advocate seasoning a steak with a dash of salt before searing it on a sizzling pan, this bombshell advice comes from scientist George Vekinis, who spilled the beans on the real impact of salting your meat and why microwaving could be the key to a succulent steak.
Speaking on the BBC’s Instant Genius podcast, Vekinis also advised against cooking a steak straight from the fridge. Despite the common goal of achieving a soft and tender steak, George insists that salting actually results in a tougher and less enjoyable chew. With everyone having their own preferred cooking techniques, few would consider the microwave as the go-to method for steak preparation.
The physicist went on to explain the science behind skipping the salt: “Salt has this osmotic ability to drag out as much water as possible from the meat and you’re going to get [something] tough and inedible. Put [steak] in the microwave for one or two minutes, depending on the thickness of the meat, then you fry it quickly, a very short time, as short a time as possible, just to give it that little bit of reaction on the surface.”
George, an acclaimed chef, insists on a swift sear, stating: “The temperature inside the meat should reach at least 55C-60C and that’s the absolute minimum. So, you get this slight aroma and pleasure of the taste. It’s not a bad idea to put a little bit of oil, even in the non-stick pans, but that’s of course personal preference.”
Advocating for medium rare as the ideal steak, he points out it should be “slightly red and cooked on the inside”. Awaiting the release of his upcoming book “Physics in the Kitchen”, George is set to divulge how science can elevate your culinary skills.
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