Why does my steak curl up when i cook it?!
Why does my steak curl up when i cook it?
:)
Additional Details1 month ago
chops too
Answers:
1 month ago
chops too
yr cooking them on too high a heat,turn the heat down so the meat is just cooking & only turn it ONCE.
Source(s):
I'm a chef.
because you are sucking the moisture out of it so there is not that extra weight to hold the edges down
You're cooking it too long on one side. Flip more often.
Probably too thin slices on too high heat. A big slab of meat cooked slowly usually doesn't curl
You are cooking them too hot too fast. Cook them slower over a lower heat setting.
there's a thin membrane that surrounds each muscle, and it's all around the edge of the meat. make small cuts through this membrane about every 1 to 1 1/2 inches around the edge, and this will stop it from pulling into a curl when it shrinks from the heat.
usually it's the fat that curls up As long as it tastes good, so what! Sometimes if the heat is too hot the steak willcurl up all the way around.
Hi hot1,
If you cut into it on the sides in 2 places this won't happen. Wether you broil, pan fry or grill it Yum enjoy your steak & have a good night. :0)
All of these lovely people are right. You are cooking at too high a heat, you don't need to unless you are going for rare or blue rare. Also your steaks might be a little on the thin size and probably aren't the best quality. What I do is buy a half inch thick rib eye or a 3/4 of an in thick New York, brush a touch of oil on both sides and season(s& pepper) then if I want it well done I cook over a medium high heat being careful to turn it whenever it releases itself from the grill, if it is sticking it's not ready to turn yet keep it covered, if it is not completely done but the outsides have nice grill marks toss it in a 450 degree oven for 3 minuites or so, if the edges are turning up it's overdone : )
You might try turning down your heat alittle and cooking it alittle slower. Hope this helps!
May be a tad hot but trim the fat or put knicks in the fat you know cuts along the edges of the fat, hope you can understand there what i mean bit hard to explain exactly what i mean