As simple as it sounds, cooking a steak is not as simple as that! 😯
I think of the student who just arrived in his studio and who has to get to eat for the first time! Away from Mum's good food, these tips are for you !!
Do not be jealous! It is also for you who transform all its marvelous end of meats in shoe sole !!
Or you who are going to garnish your butcher because according to you, he sold you meat. When you say that a steak is not 10mn on either side, even if you like it a point !!
Take note of what follows, if after that your steak is always hard as a dog, you will have the right to grumble!
Take out your meat at least 30 minutes before cooking, at room temperature, this reduces the heat shock during cooking.
NEVER start a cold cooking, always heat your stove (plancha, bbq ..) before cooking.Instead of putting oil on the pan, brush the meat. It will prevent her from sticking.
Never salt your steak before the end of cooking, otherwise the salt will absorb the water so the juice of your meat.
Return the steak only once or the meat may dry. Use pliers to handle it and not a fork. With a fork, you will pierce the meat and it will lose its juice.
Return the steak only once or the meat may dry. Use pliers to handle it and not a fork. With a fork, you will pierce the meat and it will lose its juice.
To know if your steak is cooked, press with the clamp on the center of the meat. The steak will be fluffy if you wanted it to be bleeding, firmer in case of steak and very firm steak for a very cooked meat.
Once cooked, place the steak on a plate or plate covered with aluminum for a few minutes. This allows the juice to flourish and the fibers to relax. This is the recipe for a tender steak.
With regard to cooking times:
(This is valid for steaks about 1 cm thick, counting twice the time for a steak of 2 cm)
Cooking a blue steak: sear your meat 30 seconds per face on high heat. The meat, still red inside, remains tender. The juice only flows when you cut the part.
Cooking a bleeding steak: Cooking the second side of your meat piece is extended for another 30 seconds. Its pink juice appears. The meat is red in the center, its texture is still tender.
Cooking a steak with a point: Count 1 min 30 on each side. The juice is red. Pink in the center, the meat remains supple but firmer than the bleeding steak.
Cooking a well cooked steak: Cook your steak 2 minutes on each side until a brown juice appears on the surface. Brown in the center, the meat is firmer. Note that for grilled meat, the longer the cooking time, the less tender the meat.
Voila Dear steemitian friend! Now the cooking of the steaks has no more secret for you, you have only to regale you. 👍
