Any true carnivore will remain indifferent to a well-cooked steak? Therefore, a win-win for this dish you need to follow some simple, but very useful rules. The steak is qualitatively fried piece of beef. This dish was first prepared in Ancient Rome and second home is England. Despite on that, the steaks are cooked in restaurants all over the world, so that with full confidence we can say: steak is the king of meat.
So, what you need to know when cooking an ideal steak.
- It is very important to exactly how cut steaks:
rib – this steak, which is taken from the Chuck area of the carcass of the animal, in it quite a lot veins;
t-bone steak with two kinds of meat separated by a bone in the form of the letter T
porterhouse steak – a big piece of meat, cut from the loin of a carcass of beef;
Mignon is steak taken from the thin edge of the tenderloin
2. Steaks need to "rest"
When preparing steak, a protein is heated and becomes solid. Respectively, than longer we keep the meat on the fire, the more solidified protein and in the center of the steak is accumulated meat juice. If same, remove the meat from heat and let it rest after strong heating, the juice will be distributed throughout the piece, allowing the steak to be juicy and softer.
