09/04/202009/04/2020 by abc

Before cooking steak, You first need to know what are the different cuts of steak, which is better, how much fat and marbling will be there and what is your steak? Steak of any part of the cow, depending on how many names they have: T bone, rib eye, strip, tender line, skirt, flank. There can be so much discussion about the types.

However, no matter which steak you have in your hand, you need to know where the flavor of the beautiful meat of the steak actually comes from. The light burnt hard crust while Cooking Steak is the source of the nice taste of the steak.

This crust is made by searing the steak. The surface of the meat is compressed in a very short time at a high level so that the inner juice does not get stuck and a flavorful full crust is formed.

Another technique for cooking steak is to dry the pieces of meat. Dry the pieces of meat with a towel or tissue and put them in a pan without adding any spices (without marinating) just salt and fresh black pepper powder.

Before cooking steak You have to brush a little oil in the pan first. Applying salt for a long time, that is, if left for more than three or four minutes, the salt will draw water out of the meat in the process of osmosis. Pepper should be made into fresh powder. If you leave pepper powder, there is no smell. But powder does not mean powder, it is broken.

This crust but not the steak burns. This crust is formed during the sawing due to the Maillard reaction. The Maillard reaction is basically the reaction of various amino acids of proteins with sugars at high temperatures. However, this Maillard reaction requires a temperature of 300 degrees Fahrenheit or higher. The restaurant’s four-broiler or professional barbecue grill is cooked at much higher temperatures than this.

But what can be done to get that temperature for cooking steak at home?

When the pan or grill pan is hot, add a few drops of water and you will see that the water evaporates immediately. But if the temperature is 300 degrees Fahrenheit or higher, the water droplets will not evaporate immediately after falling. Then the drops of water will run like mercury in the pan for a while. This is due to the Leiden Frost effect. When water droplets touch the pan at a temperature of 300 degrees Fahrenheit or higher, they form a thin layer of steam beneath the droplets. As a result, the droplets cannot come in direct contact with the pan, so they slide. This slippery walk is the Leiden Frost effect. If so, you have to understand that the heat is right.

There will be a lot of noise as soon as you put it in the steak pan. As soon as you hear the sound of grinding, you have to understand that the steak is going well. Cooking Steak At this stage we make the first mistake: we move the steak for fear of getting stuck in the steak pan. Leave it in the pan without stirring, the searing will be better. The steak cannot be turned over and over again. The steak is reversed only once. Once the steering is done, the steak will come up from the pan. Which is three to five minutes.

When the time is up, turn the steak over. This side should be left in the same way. If the steak is of medium size and thickness, it is most fun to cook after cooking for three to five minutes on each side, the inside is beautiful pink and the juice is full. But many people do not like to eat this medium rare or rare steak. Of course, eating such a steak is not very good.

If you want to be right, put the other side in the pan for some more time, after five minutes reduce the heat to medium, otherwise it will burn. However, the second side should not take more than ten minutes. In the last five minutes you can put some butter in the pan. Spoon the melted butter over the steak. You can give a few garlic cloves and rosemary.

The fun of steak is that we try to eat it down from the oven. The secret of a good steak is that after cooking steak, put a piece of butter on top and wrap it in aluminum foil and let the steak rest for at least five minutes. Of course let the rest do, believe me, you will be amazed at the taste of it. The meat juice is stored in the middle of the heat. When rested, the juice spreads again and becomes steak juicy.

When you open the foil after five minutes, you will see that some juice has accumulated. Spread this juice on the steak without dropping it. Combined with butter, it will serve as a sauce. Eat whatever you like with this juice steak. But try it once with pepper sauce.