Anthony Bourdain Says We're Cooking Steak All Wrong

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Bourdain was an incredible storyteller, which is why people paid attention when he spoke about food and life in general. Today, since many of us are steak fans, it is important to pay attention to what Bourdain had to say about preparing the perfect steak.

The cooking wizard clearly mentioned that a lot of people mess up when cooking steak. Chances are that you are among them, but that's about to change, thanks to words of wisdom from the legend himself.


Apparently, hotel-quality perfection is just within grasp for most people as they prepare a piece of steak. The problem is that most of us are not careful enough to achieve it because we make one small mistake Bourdain talked about.

Actually, Bourdain shared this advice as he was promoting his now popular cookbook, Appetites. At the time, he talked about what he described as one of the greatest crimes in cooking: poking meat.


Here were his actual words:

"No one knows how to grill a backyard steak in this country. They cook it too high, but the biggest mistake — what everybody does — is they're poking it all the time, they're jabbing it and poking it, checking to see if it's done inside."

Therefore, poking the steak to see if it's properly cooked is one of the greatest mistakes people are making as they are cooking steak, according to Bourdain.


You are probably wondering what other option you have to make sure your steak is ready. Luckily, Bourdain didn't leave us hanging.

Since you should not poke the meat as it cooks, here is what Bourdain advises us to do instead:

"Let the thing sit. Because what's going on inside that unmolested steak is all sorts of magical recirculation of its juices, and it comes out perfect."

That is certainly something few people knew about. Fortunately, now you know better than to keep poking and prodding your steak as you cook it.


That simple trick will help you make the perfect steak.

See! Although Bourdain may be gone forever, the nuggets of wisdom he had to share with the world can still help us become better cooks today.