10 tricks to prevent meat from losing juiciness when cooking it

The secret to cooking juicy meat without releasing water

One of the most common problems When cooking meat in a pan, instead of browning it, it ends up releasing water and cooking in its own liquid. This happens when the pan does not reach the right temperature or does not distribute the heat evenly.

This results in a fillet dry, tasteless and with an unpleasant texture. Why does this happen and how can we avoid it? In this article, we explain how to avoid the most common mistakes by giving you the best tricks for cooking juicy meat and well sealed with your pan.

1. Dry the meat well before cooking it

Moisture on the surface of the meat prevents it from sealing properly. Before cooking, use kitchen paper to dry the steak thoroughly on both sides. This will ensure that the meat browns rather than cooks.

2. Let the meat come to room temperature

If you cook meat directly from the refrigerator, the thermal shock will cause it to release more water. Leave it rest between 30 and 60 minutes before cooking so that it reaches room temperature and cooks evenly.

3. Use a quality, very hot pan

The choice of pan is key. Our pans are made from high quality cast aluminium, ensuring a long service life. uniform heat distribution. This not only prevents cold spots that could prevent a correct sealing, but also allows the meat to cook evenly, preserving its juiciness and enhancing its flavour. In addition, its non-stick coating makes it easy to turn the meat without it sticking to the surface, ensuring a more efficient and professional cooking experience.

Before placing the steak, make sure that the frying pan this very hot to seal the meat and prevent the loss of juices. This way you will get a golden brown meat on the outside and juicy on the inside.

4. Apply the oil correctly

Instead of pouring oil into the pan, it's best to lightly brush the meat with olive oil. This will prevent the oil from burning and will help brown it more evenly.

5. Don't overload the pan

Cooking too many steaks at once causes the temperature of the pan to drop, resulting in the meat being cooked rather than browned. It's best to cook steaks one at a time or in small batches.

6. When to add salt?

Adding salt at the right time is key to preventing the meat from losing water. thin fillets, it is better to salt after to cook them. For thick cuts, can be salted before cooking, using coarse salt and massaging the meat to enhance the flavor.

7. Use the perfect sealing technique

To get a golden, crispy crust on the meat, lightly press the steak against the pan during the first few seconds of cooking to get a quick seal and homogeneous.
This will also prevent the juices from escaping and give you a more intense flavour.

8. Control the cooking temperature

Each type of meat requires a specific temperature to reach its ideal cooking point, so using a kitchen thermometer can be a great help in ensuring that your meat reaches the desired temperature.
Below we indicate the approximate temperatures that the meat should reach depending on the point we want to achieve:

• Undercooked: 50-52°C (between 3 and 5 minutes)
• To the point: 55-60°C (between 7 and 9 minutes)
• Done: 65-70°C (between 10 and 12 minutes)

9. The best cuts of meat for steaks

The choice of cut influences the texture and juiciness of the steak. Some of the best cuts for pan-frying are:

• Sirloin: Tender and fat-free, ideal for cooking on the grill or in a pan without the need for marinating.
• Entrecote: With streaks of fat that provide juiciness and an intense flavor.
• High loin: Similar to entrecote, but with a greater presence of infiltrated fat for a more pronounced flavor.
• Sirloin steak: A leaner cut than entrecote, but equally tasty if cooked correctly.
• Cutlet: A cut with bone that enhances the flavor of the meat during cooking.

10. Let the meat rest before cutting it

After cooking, let the meat rest for a few minutes before cutting it so that the juices are distributed throughout the meat.

Buthow long? The truth is that there is no specific rule that marks this, but normally the duration is the same as the cooking timeFor example, if the meat has been on the fire for 7 minutes, then the resting time will be 7 minutes.

Conclusion: Cook like a chef with the best utensils

Cooking juicy, well-seared meat doesn't have to be complicated. By following these simple tricks and using a good pan, you can achieve exceptional results in your kitchen. Choosing and using the right cookware can transform your cooking experience and take your dishes to the next level.

Ready to cook like a real chef? Discover our collection of pans and start enjoying a more efficient, tasty and professional kitchen.