No matter , a juicy, flavorful steak is always the goal. One of the many techniques for making the perfect steak is fat flashing because it yields both a crusty outside and a tender inside. Matthew Kreider, executive chef at , a steakhouse in Fort Lauderdale, Florida, knows a thing or two about the benefits of fat flashing a steak and has kindly shared his expertise with The Takeout.
For the less carnivorous but still curious readers, fat flashing is when you take the leftover oil or grease in a pan that was used to cook the steak and pour it over the finished steak just before serving it. "Flashing a steak after it rests is a really professional step in the cooking process," says Kreider. The 'flashing' part of fat flashing is often done with steaks in restaurants, but the fat incorporation is a best of both worlds sort of strategy.
, it can unfortunately cause a decline in the crust's quality; but fat flashing fixes that. So, keep your pan hot and ready because after just a few minutes of rest, you're going to want to give your steak a quick grease bath of rejuvenation. The benefits of fat flashing your steak Usually when making a steak, chefs will sear the outside or 'flash' the mat by placing it in an oven with the heat cranked up.
Unlike many , this does in fact crisp up the crust of the meat just before serving. Flashing "allows you to have a well-rested steak, and have it be hot and crisp on the outside," says Kreider. "You can use your broiler, grill, or a quick baste.