The Perfect Steak: Steam Your Way To Deliciousness

Steaming is a great way to cook a steak if you're looking for a healthier alternative to pan-frying or grilling. It's also a very fast cooking method, which means you'll have a juicy and tender steak on the table in no time. However, there are a few things to keep in mind if you want to avoid ending up with a grey, rubbery piece of meat.

First, choose a suitable cut of meat. Tender cuts with some marbling, such as sirloin, ribeye, or tenderloin, are ideal for steaming. Cut the beef into thin slices to ensure even cooking. Next, marinate the beef slices with your preferred seasonings – a combination of soy sauce, garlic, ginger, and sesame oil makes for a tasty marinade.

Now, it's time to set up your steaming equipment. You can use a traditional bamboo steamer or a stainless steel steamer basket placed over a pot of boiling water. Make sure there's enough water in the pot, but ensure it doesn't touch the bottom of the steamer basket. Arrange the marinated beef slices in a single layer and cover with a lid. Let the beef steam for about 8-10 minutes, depending on the thickness of the slices and your desired level of doneness.

Finally, don't forget to rest your steak before serving. This allows the juices to redistribute, ensuring a juicy and flavorful steak. Serve with a side of steamed vegetables, rice, or noodles, and enjoy!

Choosing the right cut of steak

Tenderness

The tenderness of the steak depends on the location on the animal. Cuts from the loin section, such as the tenderloin, short loin, and top sirloin, are generally more tender as these muscles are not used as much by the animal. Steaks from the rib section, like ribeye, are also known for their tenderness. On the other hand, cuts closer to the legs and shoulders, such as the chuck and round, tend to be tougher due to the frequent movement of these parts.

Marbling

Marbling refers to the white flecks and lines of intramuscular fat within the steak. It adds juiciness and richness to the meat when cooked. Cuts like ribeye and strip steak are known for their excellent marbling, contributing to their rich flavour and tender texture. If you prefer a leaner steak, consider a cut like top sirloin, which has less marbling.

Aging

Aging beef involves letting it sit in controlled conditions after it has been cut. Dry-aged steaks are left in very controlled conditions for a full 60 days, giving the beef rich, earthy flavours. Wet-aged steaks, on the other hand, are aged for a minimum of 28 days to increase tenderness.

Diet of the Animal

The diet of the animal can also impact the flavour and texture of the steak. Grass-fed beef tends to be leaner with less marbling, while grain-finished beef offers superior marbling and texture.

When selecting a steak, consider your personal preferences for tenderness, flavour, and marbling. Whether you're grilling, pan-searing, or steaming your steak, choosing the right cut will ensure a tasty and satisfying dining experience.

Preparing the steak

When steaming a steak, it is important to choose a suitable cut of meat. Tender cuts with some marbling, such as sirloin, ribeye, or tenderloin, are ideal. Begin by trimming any excess fat from the meat. Then, cut the beef into thin slices to ensure even and quick cooking during steaming.

For added flavour, marinate the beef slices with your preferred seasonings. A combination of soy sauce, garlic, ginger, and sesame oil makes for a tasty marinade. If you wish to incorporate more juices into your steak, you can also try pounding and layering the slices with butter, garlic, parsley, and beef stock, as suggested by a user on Stack Exchange.

If you are using a traditional bamboo or stainless steel steamer basket, ensure there is enough water in the pot without it touching the bottom of the basket. Arrange the marinated beef slices in a single layer, leaving space between each slice. Cover the steamer with a lid and let the beef cook. The cooking time will depend on the thickness of the slices and your desired level of doneness.

For those with access to a grill, you can try steaming your steak in foil. Season the steak with salt, pepper, and any other desired seasonings. Then, place the steak on two sheets of aluminium foil large enough to fully cover it. Leave enough space inside the packet for the meat to release its juices and create steam. If you think the steak will not produce enough juices, you can add a small amount of water, red wine, or apple cider vinegar to the packet. Fold the foil into an airtight packet and place it on the grill for around 15 minutes for a medium steak.

Finally, to check if your steak is cooked to your liking, use a fork or a meat thermometer. A safe internal temperature for beef is 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.

Setting up your steaming equipment

Steaming is a fantastic cooking technique that helps retain the natural juices and flavours of the meat. To set up your steaming equipment, you can use either a traditional bamboo steamer or a stainless steel steamer basket. Place your steamer basket over a pot of boiling water, ensuring there is enough water in the pot but that it doesn't touch the bottom of the steamer basket.

If you are steaming your steak on the grill, you will need to prepare your grill by placing at least 25 charcoal briquettes in a pyramid structure and lighting them. Once the fire is out and the coals are white, spread the charcoal out evenly at the bottom of the grill.

To steam the steak, place two sheets of aluminium foil, large enough to fully cover your steak, on top of each other. Put the steak on top of the foil and fold both sheets together lengthwise, then fold the ends and the bottom of the foil up twice, leaving only the top end open. Leave enough space inside the packet for the meat to release its juices and create steam. If you think the steak will not produce enough juices, you can add a little water, red wine, or apple cider vinegar to the packet. Fold the top end over twice to create an airtight seal.

Cooking the steak

There are several ways to cook a steak, including steaming. However, steaming a steak is not as simple as steaming vegetables. Simply placing the steak in a steamer basket will result in a grey, rubbery piece of meat with very little flavour.

To retain flavour and avoid chewy meat, it is recommended to steam the steak in foil on a grill. First, place at least 25 charcoal briquettes in a pyramid structure at the bottom of your grill and light them. When the fire is out and the coals are white, the grill is ready. Spread the charcoal out evenly at the bottom of the grill.

Season the steak with kosher salt and freshly ground black pepper. You can also add lemon pepper, garlic, and red pepper flakes for extra flavour.

Place two sheets of aluminium foil, large enough to fully cover your steak, on top of each other. Place the steak on the foil and fold both sheets together lengthwise so that one end meets the other. Fold the ends over twice, then fold up the bottom of the foil twice, leaving only the top end open. Leave enough space inside the packet for the meat to release its juices to create steam. If you think the steak will not produce enough juice, you can add a little bit of water, red wine, or apple cider vinegar to the packet for additional flavour. Fold the top end over twice to create an airtight seal.

Place the foil packet on the grill, cover the grill, and let the steak steam for about 15 minutes for a medium steak, or longer if you prefer your steak to be more well done.

Alternatively, you can use a traditional bamboo steamer or a stainless steel steamer basket placed over a pot of boiling water. Make sure there is enough water in the pot, but that it doesn't touch the bottom of the steamer basket. Arrange the marinated beef slices in a single layer on the steamer basket, ensuring they are not touching. Cover the steamer with a lid and let the beef cook for about 8-10 minutes. The cooking time may vary depending on the thickness of the slices and the desired level of doneness.

When cooking steak, most people sear it in a pan or on the grill, sometimes finishing it in the oven. The best pans for pan-searing are stainless steel or cast iron since they can withstand high temperatures. To begin, pat the steak dry with paper towels. Season the steaks generously on both sides with salt and pepper; the seasoning will stick to the surface and help create a delicious crust.

Turn on your exhaust fan and heat a heavy pan over medium-high heat until it's very hot. Add oil to the pan. You'll know it's hot enough when it begins to shimmer and move fluidly around the pan. Carefully place the steak in the pan, releasing it away from you so the oil doesn't splatter. It should sizzle. Leave the steak undisturbed for a few minutes to develop a brown crust. Flip the steak when it releases easily and the bottom is a deep brown colour, usually about 3 minutes.

Continue to cook the steak for another 3 to 4 minutes on the bottom side for rare or medium-rare. During the last minute of cooking, add 1 tablespoon of butter and a few sprigs of fresh thyme to the pan with the steaks. If you plan to slice the steaks, transfer them to a cutting board and let them rest, covered with aluminium foil, for 5 to 10 minutes, then slice thinly against the grain. Resting allows the juices to redistribute, ensuring the steak remains juicy.

Serving the steak

Once your steak is cooked to perfection, it's time to serve and enjoy! Here are some tips and suggestions for serving your steamed steak:

Resting the Steak:

It is essential to let the steak rest for a few minutes before serving. This allows the juices to redistribute and ensures a juicy and tender bite. Cover the steak loosely with foil or a lid to keep it warm while it rests. The ideal resting time is usually around 5 to 10 minutes, depending on the size of your steak.

Slicing the Steak:

If you plan to slice the steak before serving, ensure you cut it against the grain. This will make the meat more tender and easier to chew. Use a sharp knife to slice the steak into even pieces, aiming for a thickness that suits your preference.

Sides and Garnishes:

Steamed steak pairs well with a variety of sides and garnishes. Here are some options to consider:

• Steamed vegetables: Complement your steak with a variety of steamed vegetables, such as broccoli, asparagus, or green beans.
• Rice or Noodles: Carbohydrates like rice or noodles can balance out the meal and soak up the delicious juices from the steak.
• Fresh herbs: Add a pop of colour and flavour by garnishing with fresh herbs like cilantro or green onions.
• Salads: If you're looking for a lighter option, serve your steak on a bed of mixed greens with a tangy vinaigrette.
• Stir-fries: Slice your steamed steak and toss it into a stir-fry with your choice of vegetables and sauces.

Don't Forget the Juices:

When serving your steak, don't forget to drizzle those delicious juices over the meat. This will enhance the flavour and moisture of the dish. You can also serve the juices on the side as a dipping sauce or use them as a base for a gravy or sauce.

Experiment with Recipes:

Once you've mastered the art of steaming steak, you can explore various recipes that utilise this cooking technique. Try creating dishes like Asian-style steamed steak dumplings, ginger-soy steamed steak with rice, or steamed steak bao buns. These recipes will allow you to showcase your steaming skills while delivering tasty and satisfying meals.

Frequently asked questions