How can I grill the candle?

Cooking a sirloin steak under a broiler is a great way for those who do not or do not want to use a grill so they can enjoy a well -cooked steak. The first step to the grilled candle is to let the meat rest until the room temperature is, and then preheat the pan to cook. The timing of the cooking process will help you cook the steak to the desired dareness and let the steak sit a few minutes before it is cut into it will help ensure that the meat is juicy and tasty.

The first step towards Broil sirloin is perhaps one of the most important: you have to sit at the room temperature before cooking. Placing cold beef on a hot pan or in a hot oven is one of the most common mistakes that people make when cooking. Beef, when exposed to extreme temperature changes, is reduced, causing the meat to strengthen and destroy the natural structure of the steak. Once it is not cold to touch, you can shine. You can braine the meat as you want before you let it rest orafter the room temperature.

Just like you never want to cook cold steak, you do not want to place it on a cold pan. The temperature difference not only changes the texture of the meat, but can also cause it to cook unevenly. Once the sirloin is at room temperature, preheat the pan on which you will cook it. If you are using a pan or other pan safe in the oven, you can preheat it on a hob or under a broiler at a high temperature for four to five minutes. If you use a broiler pan or other cooking sheet that is not suitable for a cooking trail, you can put the pan under the broiler for four to five minutes. The stand in the oven should be as close to the broiler as possible for this step as well as for the sirloin barbecue.

Place the candle on the preheated pan and place the pan under the broiler. Cooking time, when Grillyvíčková depends on the thickness of the steak and the actual heat of the broiler. For an average candle you want a steak for five minut on one side and four minutes on the other side for medium rare. Generally, you can achieve the best meat results: 145 ° F (62 ° C) is medium rare, 160 ° C) is medium and 170 ° C (76 ° C) is well done.

For the perfect steak, remove the sirloin from the oven when it is slightly below the temperature you want. Let it rest for five to 10 minutes before it cuts into it, because it allows the steak to gently cook in itself. Cutting to the steak immediately after cooking will also cause juices to run out. Let it rest, it gives the juices the time to settle.