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Cooking a steak evenly requires attention to the meat's temperature, surface preparation, and heat intensity. When the piece has a thick rim of fat or a band of connective tissue, it can curl during cooking and lose contact with the pan or grill.

This phenomenon occurs because the fat and membranes contract more rapidly than the lean meat. The steak thus tends to curl, cooking more in the areas that remain flat and less in the raised areas. To avoid this problem, it's helpful to make a few small incisions along the edge, without cutting deeply into the meat.

This trick, together with a very dry surface and an adequate cooking temperature, allows you to obtain uniform browning and a more pleasant consistency.

Correctly cut the fat edge

Before cooking, examine the steak's profile. If there is a continuous band of fat or a tough membrane, make small vertical cuts about two or three centimeters apart.

The incisions should pass through the fatty edge and any connective tissue, but stop short of penetrating deeply into the lean meat. Cutting too much into the meat will cause the juices to leak out and could further deform the steak.

It's not necessary to remove all the fat. During cooking, it adds flavor, protects the meat, and can become pleasantly browned. Simply trim any very thick or tough parts and break the edge to limit shrinkage.

This method is also useful for pork chops, ribs, and other cuts surrounded by a tough band.

Dry the surface thoroughly

Before placing the steak on the grill, pat the surface dry with paper towels. Moisture hinders browning because the heat is initially used to evaporate the water.

A wet steak tends to cook in its own steam, turning grayish instead of developing a uniform crust. Drying it thoroughly allows the surface to quickly reach the temperature needed for browning.

If the meat has been marinated, it should be drained and patted dry before cooking. Too much marinade can burn, especially if it contains sugar, honey, or other sweet ingredients.

When to add salt

Salt can be added immediately before cooking or well in advance. If it's sprinkled just a few minutes beforehand and then left on the surface, it temporarily draws in moisture and can make browning more difficult.

For a quicker preparation, you can salt the steak just before placing it in the pan. Alternatively, you can season it ahead of time and let it rest in the refrigerator, uncovered or slightly covered, so that the salt has time to distribute and the surface is dry.

Pepper can be added before or after, depending on your taste. However, on a very hot surface, it tends to toast quickly and can develop a bitter note. For a fresher aroma, it's best to grind it at the end.

Heat the pan or grill well

The cooking surface must be hot before adding the meat. Heavy pans are particularly suitable, as they can store and distribute heat evenly.

If the pan is too hot, the steak will release juices and struggle to brown. If it's too hot, the outside may burn before the center reaches the desired doneness. The heat must therefore be firm but controllable.

You can use a small amount of high-heat oil, distributing it over the meat or the bottom of the pan. You don't need to use too much: a thin layer is enough to promote contact and limit sticking.

Brown the fat edge too

When the steak has a thick band of fat, it can be held vertically with tongs for a few moments, resting the edge directly on the hot surface.

This step allows the fat to partially render and brown. The steak can then be turned over and cooked normally.

Don't use a fork to turn it, as the tines will penetrate the meat and allow the juices to escape. Tongs allow you to handle it without damaging the surface.

Don't crush the meat

Pressing the steak with a spatula doesn't speed up cooking. The pressure releases liquid and fat, making the result less juicy.

To keep the steak flat, simply score the edge correctly. If it still tends to rise slightly at first, you can apply very gentle, brief pressure just to encourage initial contact, without crushing it throughout the cooking process.

The meat should be left on the surface long enough to form a crust. Constantly moving it will prevent it from browning evenly.

Turn it once or more?

The steak can be turned just once or more frequently. Both methods can produce good results.

Cooking it first on one side and then the other helps form a distinct crust. Turning it several times, however, can make the internal temperature more even, especially for thicker pieces.

The most important thing is not to rely solely on the exterior color. A well-browned steak may still be very raw in the center, while a thin piece of meat can be cooked through in just a few minutes.

Check the internal temperature

The most accurate way to assess doneness is to use a kitchen thermometer, inserting the probe into the thickest part without touching the bone.

The desired temperature depends on the type of meat, its thickness, and personal preference. It's also important to consider that the internal temperature may rise slightly during resting.

Poultry and some ground meats require thorough cooking. Whole beef steaks, however, can be served at varying degrees of doneness, as long as they have been handled and stored properly.

Let the steak rest

After cooking, the steak should rest for a few minutes on a plate or cutting board. A thin piece requires a short rest, while a thicker one may benefit from a longer rest.

The meat can be covered lightly, without wrapping it tightly. Over-covering traps steam and softens the newly formed crust.

When serving, if the steak needs to be sliced, it's best to cut it across the grain. This will make it more tender and easier to chew.

In conclusion

To prevent steaks and chops from curling during cooking, it is helpful to make small incisions along the edge of the fat or the outer membrane, taking care not to cut deeply into the lean part.

The meat must be dry, laid on a hot surface, and turned with tongs without crushing it. Browning the edges, checking the internal temperature, and allowing it to rest briefly will ensure a uniform, juicy, and beautifully browned steak.