Cooking steak at too low a heat

If choosing the right fat to cook a steak is such a contentious issue, it's mostly because the ideal steak requires cooking at a very high temperature. The majority of restaurants cook at such high temperatures that you might not be able to reproduce the dish at home without setting off the smoke alarm, according to cattle farmer Lachlan Graham, speaking to Steak School. However, because full blast is the in-thing right now, the flavor might be worth the noise.

The Spruce Eats concurs, saying it's crucial to bring your flame (or pan) to "the greatest heat you can generate". According to the publication, doing so will help your steaks cook through more quickly, resulting in a more delicate interior and a gorgeously browned exterior crust. A steak cooked at a lower temperature may have a dry interior and grey skin, which is hardly the most attractive steak.