Cheap steak will ‘instantly’ feel ‘premium’ with butcher’s 1-ingredient resting trick

A butcher has shared a simple tip to make cheap steak taste more “premium” and “meaty”

Steak is a widely enjoyed cut of meat, prized for its robust flavour and succulent texture when prepared correctly. While cooking steak can be fairly straightforward, even minor adjustments can dramatically alter the finished result.

Most people rely on traditional seasonings like salt, pepper, herbs and butter when cooking meat.

Yet a number of unusual ingredients can be used to enhance the taste of a steak. According to a butcher, the secret ingredient is likely already sitting in your fridge.

A quality steak doesn’t necessarily need an extensive list of ingredients, given its naturally bold flavour.

However, a butcher from Campbells Meat has revealed one “unexpected” final flourish that will deliver the “meatiest” tasting steak possible.

The expert suggested lightly sprinkling grated Parmesan cheese over the steak while it rests.

They said: “We’re not talking about the amount you would throw over a bowl of pasta.

“Just a very light dusting, almost like you’re seasoning it a second time. It melts into the steak and brings out a deeper, more savoury beef flavour.

“I didn’t believe a steak could taste even beefier by adding one unlikely ingredient. Done properly, it instantly feels like a more premium or aged cut.”

Both aged beef and aged Parmesan contain elevated levels of glutamates, the compounds behind that profound savoury taste.

When combined, they complement one another, the butcher explained, resulting in steak that tastes far more intensely beefy rather than distinctly cheesy.

The butcher added: “It works best on ribeye and sirloin rather than leaner cuts as the marbling helps carry the flavour, something a fillet doesn’t have.”

For other meats, such as chicken, experts suggest using a straightforward brine of salt and water to enhance both flavour and tenderness.

The saline solution allows the chicken to absorb moisture and salt before cooking. This proves particularly beneficial for chicken breasts, which are prone to being overcooked and can otherwise become dry.