Myth: Searing Locks in Juices
This is perhaps the most persistent myth in all of cooking. The idea that searing creates an impenetrable seal that traps moisture inside the steak has been thoroughly debunked by food scientists. In fact, a seared steak loses just as much moisture as one that is not seared, sometimes more because the high heat can actually drive more liquid out. What searing does do is create the Maillard reaction, producing hundreds of flavorful compounds on the surface that make the steak taste better. At Blu' Steakhouse in Hollywood, FL, Chef Javi Cano sears steaks for flavor, not for a mythical moisture barrier. The crust is about taste, not about trapping juice.
Myth: Bring Steak to Room Temperature Before Cooking
Many recipes instruct you to let steak sit at room temperature for 30 to 60 minutes before cooking. In practice, a typical steak only rises a few degrees in that time because the dense muscle mass is slow to change temperature. Testing has shown that a steak left out for 30 minutes barely reaches 40 degrees Fahrenheit in the center when starting from refrigerator temperature. The difference in cooking time is negligible, perhaps a minute or two. What does help is ensuring the surface is dry, which promotes better browning. If you have limited time, skip the counter rest and focus on patting the steak dry with paper towels instead.
Myth: Only Flip Your Steak Once
The one-flip rule is another widely believed myth. In reality, frequent flipping produces a more evenly cooked steak with a thinner band of overcooked gray meat beneath the crust. When you flip only once, the bottom side gets very hot while the top side cools, creating an uneven temperature distribution. Flipping every 30 to 60 seconds allows both sides to cook more gradually and evenly. Many professional chefs, including those at top steakhouses, flip their steaks multiple times during cooking. The final crust is just as good because the Maillard reaction accumulates with each exposure to the hot surface regardless of how many flips occur.
Myth: You Can Tell Doneness by Pressing the Steak
The hand test, where you compare the firmness of your steak to different parts of your palm, is unreliable at best. Different cuts have different densities, marbling levels, and textures that make the finger-press method inconsistent. A well-marbled ribeye will feel different from a lean filet at the same temperature. The only reliable way to determine doneness is with an instant-read thermometer. Professional kitchens use them constantly, and there is no shame in using one at home. The Filet Mignon at $55 and the Wagyu Ribcap at $85 at Blu' Steakhouse are always cooked to precise temperatures using professional equipment, not guesswork.
Myth: Expensive Steak Is Always Better
Price is an important indicator of quality, but it does not tell the whole story. A poorly cooked $100 steak will be worse than a well-prepared $30 one. The quality of the raw product matters enormously, which is why USDA Prime dry-aged beef at Blu' Steakhouse commands the prices it does. But execution matters equally. A great steakhouse combines premium sourcing with skilled cooking, proper seasoning, and ideal resting time. The Wagyu Burger at $27 at Blu' Steakhouse, for example, delivers an extraordinary eating experience at a fraction of the cost of the Wagyu Tomahawk at $500 because the ingredients and preparation are still world-class.
Trust the Facts, Trust the Experts
The next time someone tells you to sear your steak to lock in juices or to only flip it once, you can politely correct them. Understanding the science behind steak cooking leads to better results whether you are cooking at home or evaluating a restaurant. At Blu' Steakhouse at 1900 Harrison St in Hollywood, FL, Chef Javi Cano relies on proven techniques and precise execution rather than kitchen mythology. Every steak is prepared based on science and experience, which is why the results are consistently exceptional. Call 754-260-5189 to reserve your table and taste the difference that expertise makes.
Ready to Experience Blu' Steakhouse?
Open Wednesday–Saturday from 5 PM. Located at 1900 Harrison St, Hollywood, FL 33020.