Common mistakes when cooking premium beef

A good cut cannot compensate for every mistake. Technique matters, and a few simple errors can spoil its texture, juiciness and doneness.

Before blaming the product, check the preparation, heat and resting time.

Cooking the beef when it is too cold

For a very thick cut, a short, controlled rest out of the fridge may reduce the surface chill; thinner steaks may not benefit. Never leave raw beef out longer than necessary, and always follow its storage guidance.

Not drying the surface

Surface moisture makes browning more difficult. Pat the cut dry before cooking.

Moving it too often

Allow a crust to form before moving the cut. Impatience often works against you.

Not allowing it to rest

Resting helps the juices settle and improves the final slicing.

Slicing with the grain

With cuts such as picanha or skirt steak, slicing against the grain makes a major difference to the eating experience.