Cook a steak right you need to start by buying the right cut of meat. Try to get the best quality food you can afford to buy. Aged USDA Prime Beef is your best bet followed by Choice which is the next grade.
The steak should feel solid and looks pale cherry color. It should not be deep red. Opt for steak marbling. Refers to the fine marbling of fat present in fibers of the meat and give it extra flavor.
Although the selection of steaks pay attention to their density rather than their weight. Good steaks are between an inch and a half inches in thickness. Probably very thin steaks dry.
Before starting to cook steaks bring them to room temperature. If your steak is too cold the meat of the contract when in contact with heat. This will cause the meat to toughen up.
Ideally your steaks from the refrigerator at least an hour before you plan to start cooking. Using paper towels pat dry. The steak should be as dry until
Do not add salt to your steaks before cooking them. Salting meat before cooking makes it moist and you just end up steaming instead of the actual cooking. Add salt after cooking the steaks just before you serve them.
You Should Always allow
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