A scientist claimed we’re all cooking and eating steak the ‘wrong way’, and we should be cooking our (Image: Getty)
According to one scientist, everything we thought we knew about the perfect is wrong.
George Vekinis, from Greece’s National Centre for Scientific Research, claims that adding salt ruins a good steak and that, instead of searing it in a pan, it should be nuked in the first.
The expert says that adding salt draws out moisture from the , making it tougher and less palatable.
Instead of seasoning before frying, he recommends microwaving the steak for up to two minutes before quickly searing it for no more than a minute on each side.
He explained on the podcast: “Salt must never be put on a steak before frying.
The scientist claims salt can make your steak tough (Image: Getty Images)
“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 detailed that the internal temperature of the meat ought to hit a minimum of 55 to 60C “at least”.
For those who fancy it, he suggests you can drizzle some oil for added flavour, reports
Adhering to this technique, George assures that a medium-rare steak will be “slightly red and cooked on the outside”.