By adding MSG, you not only enhance the flavor but also retain moisture in the meat, ensuring a juicier steak without needing to use as much salt
Digital Worldwide News
December 6, 2024
In the movie Ratatouille, critic Anton Ego’s childhood is rekindled with a single bite of expertly made ratatouille. For many steak lovers, a similar moment of nostalgia is triggered when they sink their teeth into a perfectly cooked steak at a restaurant. While many home cooks try to replicate the restaurant experience, the steak at home often falls short. The key to that perfect restaurant steak is a mix of technique, science, and often, an ingredient that’s misunderstood by many: monosodium glutamate (MSG).
MSG is a naturally occurring compound that enhances the savory flavors of food, which is why it's often referred to as a flavor enhancer. It is present in many foods we consume, from tomatoes to cheese, and plays a central role in why steaks at restaurants taste so much better. According to the New York Times, MSG amplifies the umami flavor in foods, which is one of the five basic tastes, alongside sweet, sour, bitter, and salty. When used correctly, MSG helps bring out the deep, rich flavors in steak, elevating its natural taste.
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Despite some misconceptions, MSG is completely safe to consume and is not harmful to health. It's commonly used in restaurants, particularly in seasonings and marinades. While home cooks might shy away from MSG due to its controversial reputation, it is a staple in professional kitchens because it helps achieve that depth of flavor we associate with top-tier steakhouses. Some restaurants even incorporate MSG into their seasoning blends for a more pronounced taste that you won’t get at home unless you know how to use it effectively
Incorporating MSG into your steak seasoning isn’t complicated, but timing and quantity matter. First, start by sprinkling a small amount of MSG into your steak's seasoning mix before cooking. You don’t need much—just a pinch can go a long way. Be mindful that the goal isn’t to overpower the flavor but to enhance it, making the steak taste more savory and rich. When you’re seasoning, you can also combine MSG with salt, pepper, garlic powder, or any of your favorite steak rubs to give it a deeper, fuller flavor profile.
Another important factor is when to apply the seasoning. It’s best to season your steak with MSG at least 30 minutes before cooking, allowing it to work into the meat for a more pronounced effect. If you apply it too late or too sparingly, you may miss out on the full flavor-enhancing benefits.
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The Maillard reaction, which is responsible for the rich brown crust on your steak, occurs best with high heat. While you might not have a commercial grill or broiler at home, you can still achieve a similar effect by searing your steak in a cast-iron pan for several minutes on each side before finishing it in the oven. A quick sear helps lock in the juices, while the oven ensures even cooking without drying out the meat.
Resting your steak after cooking is also crucial. Allow it to sit for a few minutes before slicing to retain its juices. A small amount of butter or compound butter can be added to the steak as a finishing touch, just like in top restaurants, to add richness and a glossy finish to the surface. By mastering these techniques along with the right use of MSG, you can bring a restaurant-quality steak into your home kitchen.
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