Cuisine: American
Difficulty: Not Evaluated
HOW TO COOK
It all starts with a choice of meat. Meat for steak, with or without bone must be such that nothing of it had to be cut - either wires or fat. Chose the best piece from the right place - all can be prepared. If the piece is really the "right" all the fat that is in it, will go in his favor, and the bone will make it even more flavorful.Meat for steak not discourage. Piece that you need to beat, for a steak is not necessary. But it is not forbidden to marinate.
Basically it is the meat of young bulls (from one year to one and a half), when the weight is already typed, and the meat is still very young.
Steaks - thick - (ie, from 2.5 to 5 cm) - chunks of beef, cut in the transverse direction. Why a cross? Because in this case correct (vertically) are disposed fibers "pores" open them uniformly passes through heat, heating the meat to the desired temperature.
Meat should not be paired. Take it chilled.
How to cook a steak. The main thing - quickly. No more than 15 minutes. Longer - only to spoil. Therefore, the steak comes the meat, which can be fully roasted for 15 minutes.
Warmed and dried in the air a piece of meat cut into steaks desired thickness. Further requires very hot griddle. In any case it is impossible to put a steak on a cold surface - until it is warm, all the juice runs out. Only on a hot - then it is "closed" for 20 seconds. To do this, use a hot surface. Meat on it quickly, "we catch." This is due to the crystallization of sugar - the same one that is in any meat. Sugar crystallizes, forming a solid crust, juice does not flow and the whole remains in steak. Then at least the glow of the surface (a bit less heated pan) steak was adjusted to the desired degree of toasting.
INGREDIENTS
beef (best of all - a young bull meat)
