In our series "Steak Myths Under the Microscope," we take a close look at common grilling and kitchen wisdom. We separate facts from half-truths, explain the background, and show you what really matters for the perfect steak – scientifically sound, practical, and without kitchen jargon.
Myth: Searing meat "seals in" the juices.
Myth: Fillet is automatically the best cut
Filet Mignon is considered particularly noble and tender – and is accordingly expensive. In fact, it comes from the inner loin muscle, an area that is hardly used and is therefore particularly fine...
More Steak Myths
Myth: Searing meat "seals in" the juices.
Seit Generationen hält sich der Glaube, dass scharfes Anbraten die Fleischsäfte „einschließt“ und so für ein besonders saftiges Steak sorgt. Kaum eine Küchenweisheit ist so verbreitet – und zugleic...
Myth: Piercing meat with a fork ruins its juiciness
The idea that a single stab with a fork leads to a "juice catastrophe" is greatly exaggerated. A steak consists of thousands of fine muscle fibers that do not store liquid like a water balloon but ...
Myth: A steak should only be turned once
The so-called "turn once" rule persists. It's claimed that the crust suffers if the steak is turned more often. In fact, frequent turning – about every 30 to 60 seconds – can reduce cooking time by...
Myth: The pressure test is reliable
Many swear by determining doneness by pressing with a finger. However, this method is extremely imprecise, as every hand presses with a different amount of force and every piece of meat has differe...
Myth: The bone gives off flavor
It is often assumed that bones impart flavor to meat during cooking. In reality, with the short cooking time of a steak, no significant flavor exchange occurs between the bone and muscle tissue. Th...
Myth: Steak must be at room temperature before cooking
Many recipes recommend taking the steak out of the refrigerator 20 to 30 minutes before cooking. However, a 3–4 cm thick steak only increases its core temperature by about 1–3 °C in 20–30 minutes a...
Out of fear of germs, meat is often overcooked. However, in a whole muscle cut like a steak, bacteria are usually on the surface, not inside. The high heat of searing – well over 150°C on the surfa...
Myth: Salting meat early makes it dry and tough
It is often feared that salt draws moisture out of meat, thereby drying it out. However, scientific findings show a different picture: If the steak is salted at least 40 minutes before cook...
Myth: Fillet is automatically the best cut
Filet Mignon is considered particularly noble and tender – and is accordingly expensive. In fact, it comes from the inner loin muscle, an area that is hardly used and is therefore particularly fine...
