The Best Way to Prepare Steak for Cooking: A Miller & Carter Guide

At Miller & Carter, we believe that the secret to cooking the perfect steak is in the preparation. So, what can you do at home to replicate the experience of enjoying an award-winning steak at your local Miller & Carter? Well, before you even light the grill or heat up the pan, there are several things you can do to ensure that your steak is tender, juicy, and full of flavour. In this guide, we'll show you the best way to prepare your steak for cooking, perfect for those times when you can’t join us in person. 

The first step to preparing your steak is to choose the right cut. At Miller & Carter, we believe that the key to a delicious steak is in the quality of the meat. We choose the best prime cuts of beef, which offer great flavour, marbling, and tenderness. We also ethically sourced our beef from trusted farmers, while our chefs are trained at our own ‘Steak School’ - so you know they’re the experts in preparing and cooking each cut exactly how you like it.

When choosing a steak to cook at home, consider the cut, grade, and age of the meat. A few of our favourite cuts include T-bone, ribeye, and fillet. These cuts offer an excellent range of marbling, which leads to a richer flavour and tender texture. You should also look for a steak with good colour, firmness, and fat distribution.

Before cooking your steak, it is essential to bring it up to room temperature. This allows the steak to cook more evenly and prevents the centre from remaining cold while the outer layers are overcooked.

To bring your steak up to temperature, remove it from the fridge about 30 minutes before cooking. This should give it just enough time to come to room temperature without being left out for too long.

Once it has come up to temperature, season your steak generously with salt and freshly ground pepper. Be sure to work the salt and pepper into the meat, so it is distributed evenly. For added flavour, you can also season your steak with herbs and spices, or a dry rub.

Depending on the cut and grade of your steak, you may want to consider tenderizing, marinating, or dry aging it to enhance its flavour and texture.

Tenderizing: If you have a particularly tough cut of meat, you can tenderize it using a meat mallet, which breaks down the fibres in the meat and makes it more tender. Alternatively, you can use a mechanical tenderizer, which uses blades or needles to tenderize the meat.

Marinating: Marinating your steak can add flavour and moisture to the meat. The key is to use an acidic marinade that will break down the fibres in the meat and infuse it with flavour. You can marinate your steak for several hours or overnight before cooking. Dry Aging: Dry aging involves hanging the meat in a temperature-controlled environment for several days or even weeks. This process allows the enzymes in the meat to break down the muscle fibres, creating a more tender and flavourful steak.

Dry aging is typically done with high-quality cuts of meat and requires specific conditions and expertise – as such, we’d recommend you don’t dry age your beef at home.

Once you've seasoned and prepared your steak, it's time to bring it up to temperature again. Letting your steak sit for 15-20 minutes after seasoning allows the salt to penetrate the meat and for the meat to come up to room temperature. This ensures that you will have an evenly cooked steak and reduces the chances of the steak being overcooked on the outside and undercooked on the inside.

Before cooking your steak, it's essential to wipe any moisture away from its surface. The surface moisture prevents the steak from developing a good crust and makes it more challenging to get a good sear. Use a clean towel or paper towel to blot the surface dry.

Preparing your steak for cooking is just as important as cooking it. By choosing the right cut of meat, seasoning it well, and bringing it up to temperature, you will ensure that your steak is tender, juicy, and full of flavour. Whether you choose to tenderize or marinate your steak, or purchase a steak that’s been dry aged, the key is to allow enough time for the flavours to develop and for the steak to come up to room temperature before cooking.

At Miller & Carter, we take pride in sourcing the best quality, prime cuts of beef and preparing them to perfection. We hope this guide helps you prepare your steak for cooking at home with confidence and that you enjoy a delicious, juicy steak that's full of flavour.

If you’d like to let us take care of the hard work, then click below to book a table at a Miller & Carter near you.