Everyone can eat a steak, but it takes a little 'skill and practice for meat to cook to perfection. The following tips will help you learn how to prepare and cook meat to perfection.
A great steak starts with a piece of meat quality. The problem for many beginners, when they go to the supermarket or butcher, is the right choice of meat is bad. There are a variety of meat and choice can be confusing. If you have a butcher in your area, you should get the meat beforeSupermarket. Supermarket beef sitting on a platform for who knows how long, while the meat is cut fresh carnage.
Cook
If you put the meat thawed in the microwave and success will ruin the meat. microwave meat is never a good idea, please plan and always have meat about 24 hours before eating. This way you know that without the icing angle, and can be cooked accordingly.
Grilling at the appropriate temperature ensures even cooking; soil is recommended. If theThe temperature is too high, beef can char and overcooked before the inside and outside of the desired degree of hardness. charring beef is not recommended.
In general, there are three different categories of cattle in the United States in the first instance, the choice and select grade levels. The first is at the top of the ladder, and only a small percentage of beef produced in this country. The quality of beef is generally for the election and choose the types are reserved for networks that are available areToday, consumers in supermarkets and butchers. So if you go to the butcher or supermarket, you should find the best quality you choose. If no label on the package, you must ask for help.
Before the fire, when the holes on the bottom open network. For more fire, using high quality coal. To determine the number of tiles needed, spread a layer of brick on the fire, the performance table, one or two inches extending over the entire range of foods are covered in grilled meat. Then settiles in a pyramid. Add lighter fluid and light carefully. In about 30 minutes, coal ash should be covered. Carefully in a layer with a long-handled tongs and boil to deploy the network.
Make sure you are on, not until the grill off, then place the meat directly on the grill. Close the lid and cook the meat for a while '. No need to burn up to stop the fire concerns. Cook two steaks 1 inch thick, no more than 6 minutes per side. For the steaks 2Cm thick, 8 minutes for each side to try. If you follow these instructions and leave the lid of grill smoke starts, when it's time to turn the meat. You should also use a timer e.
The degree of cooking hamburger meat and the best way to determine the use of a thermometer is read immediately. It 'was recorded in seconds, but if it is resistant to heat in food during cooking. Insert the thermometer horizontally into the center of steaks and burgers to check the internal temperature.
E 'A variety of different cuts of today and can be very confusing. The best cuts for grilling in my opinion, the Rib Eye, T-Bone, Osteria, New York Strip & Sirloin. Of course there are the cuts that give a clear Filet Mignon and Chateaubriand. These reductions are highly sensitive, but they contain very little fat and not very tasty. I advise you to avoid these cuts for the grill. The meat is probably the fattest in the group, but it is certainly a tasty cuts.
How to cook a delicious steak
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