What are the best tips for cooking steak?

The preparation of the perfect steak is art, yet it can be one of the most difficult things to be corrected because there are so many variables. There is not much space for mistakes, with high -quality meat cuts are so expensive. Incorrect cooking can destroy the otherwise delicious beef plate. Some of the best steak cooking tips are the choice of the right meat cuts, the purchase of well -deleted meat, using the meat thermometer to check when it is done, and let it rest after cooking. Ideal steaks that are thumb or two (2.5 to 5 centimeters). Thinner steaks are likely to dry out; Anything stronger and may be more difficult to assess when it is done. It is also good to choose cuts of meat, which are even even in the whole, otherwise the meat in stronger parts will cook more slowly than those in thinner areas. The choice of steaks of the same size when buying more than one is provided by thv Tom everyone will cook in about the same time.

A good understanding of meat classes will help in choosing the most suitable beef. The main meat is more expensive than the selection or meat selection, but also has a very high quality. The tastiest side of beef is the one that has flowing fats or marble. These stains of fat in the meat give beef flavor, juice and tenderness. Check the steaks that have marbled distributed evenly during the cut.

Also look for meat, which is more dark dark purpish than a bright red color. The meat that is really bright red is young and can be harder. Part of the Rump can be one of the most famous meat cuts. It is gently marble and is very tasty. This meat comes from massive hind legs and contains several muscles that are often used. This is why it has a much stronger texture and it is tastier to bite.

When cooking steaks, you avoid, overturning and touch the meat. Many chefs destroy the taste and texture of meat by stirring it consistently and rushingCho is. The steak must sit on the grill for a long time to brown well. When cooking the steak, use only pliers or spatula and a gentle touch. Do not use forks that pierce or smash it with pliers, allowing the juices to leak. The steak should ideally be overturned once or twice.

The best way to check that the meat is done when cooking steak is to use the thermometer of meat. This controls the internal temperature of the meat and pulls out the guess from the whole process. Its tip is usually inserted into the strongest part of the meat. It may be a good idea to remove meat when it is a few degrees lower than the proposed finishing temperature, as the meat will still cook a few minutes of DUE for internal heat.

let the steak rest for at least 15 minutes before serving. Unlike popular thinking, this resting time does not allow juice to be redistributed. It allows you to cool the juice a little, so it is stronger, which radically improves the happy steak. MenThe steaks need less cooling time than larger cuts. Covering the steak freely with the foil while resting will help him stay warm.