What are the best tips for making pelvic steak?

Cooking in a pan usually leads to one that has a sharp tan on the outside and is gentle and juicy inside. A fine cut of beef should be used to cook the pelvis steak and should be cooked at the correct temperature to ensure that the steak cooks evenly. For the best results, a cast iron pan is recommended, but it is also possible to use non -stick. The steaks should be cooked in a uncovered pan, with minimal rotation to make a good bark on the outside.

The use of a pelvis on the top of the steak cooking stove is an alternative to grilling. For cooking a pan, fine slices of beef, such as a rib or upper sirloin, are recommended. In this way, hard cuts of beef should not be prepared, which are usually steamed or steamed. The steak should be at room temperature before cooking and a small amount of fat should be left on the steak for further taste. The pelvis steak can be spice or marinated before cooking, but it is recommended to join the Sanelze until the meat is finished because the salt can pumpt its moisture.

For the best results, a cast iron pan should be used to prepare the pelvis. This type of pelvis keeps the heat well and usually cooks steak evenly. The cast iron pan should be heated in advance in the oven before the steak is located. If the cast iron pan is not available, a non -stick pan can be used safe in the oven. When cooking a pan steak, it is best to use only a small amount of butter or oil to prevent the steak from becoming greasy.

To ensure even cooking, the upper temperature of the stove should be set to a high high high high. If the heat is too high, the outside will be before the interior is ready. It is recommended that the pelvis steak is cooked on medium or medium rare. Cooking on medium holes or well done usually leads to a dry and hard steak. Correctly cooked steak will have on the outside of the bark while you have a pink centerum.

steaks require minimal manipulation when cooking in this way. After the first side is roasted and cooked, the steak should only be turned once to cook the other side. Kitsch should be used to turn the steak rather than fork, because the penetration of meat will release juice that maintain a steak offer.