Everyone loves the steaks cooked differently, this article which I will propose any other way of always being the best results for you or whoever you are cooking.
There are different cuts of beef, steak is great, and there are many varieties of beef to be considered, depending on what the cow was fed on the farm, so the first step is to choose which you prefer. TheThe choices include rump, scotch fillet, sirloin, tenderloin and T-Bone eyes as the top prize cuts generally eaten. Beef is classified broadly fall marbling and maturity of the meat. There is debate about what is best from grain and pasture and livestock, and really, the answer is grass-fed beef is healthier for you, because it is the most natural and grain-fed beef is much more tasty, parsley, so I choose you as you goYou want to go. As the expiration date, I recommend finding a butcher's meat locker for a long time in the flesh, it had before the sculpture, I discovered that 27 days is ideal. This will make the meat tender, as he stretched out and relax the muscles to give you the best result.
The hull and Porterhouse cuts are solid, and the body can not in all a bit 'harder than others, and Chewie, and there will be a strip of fat on top of each searchSteak, which will contribute to the taste of steak and tender during cooking. The two cuts I suggest you eat less frequently in medium-rare (cooking steak discuss something more to come).
Meanwhile the scotch fillet will be well marbled fat, and can be distinguished by a C-shaped piece of fat close to one side. Because of marbling, is very tender and spicy (but if you follow a diet, may beTo avoid for now) and I recommend eating a medium to medium rare.
The Eye network is the most tender cut of meat and are generally free of fat, even if it means that you may need to do more to add flavor, as People for the bacon wrapped around the kitchen, the taste of bacon absorbed by the steak. This is my personal favorite steak, and is the best way to eat rare.
Finally we arrive atT-bone, Porterhouse, and both the eye fillet on both sides of the bone and the taste of the band of fat outside the Porter House. I recommend eating the rare T-bone rare, so it can be difficult to cook evenly through the bone in half.
Once you have decided to cut the steak to eat, you need to know how big a piece of your flesh. A normal-sized steak is generally around 300 grams for a meal rather largeHowever, it could be anywhere from 150g to 1 kg for more choices! The size of your steak becomes important when you want to cook, especially to a boil. For example, two slightly different rump steaks could weigh about the same, but completely different shapes, sometimes they can be wide and flat, sometimes short thick , depending on the part of the trunk was cut steak. The choice of the size of your steaks andForm go hand in hand, it is preferable to have a thick steak to medium rare steak rare, and if you want a thinner or more is better. This is not last as long as you cook, and you can always a good steak without burning the outside.
Now, just not the steak for a minute and think about what you really want to cook. Ideally, you should use a chargrill, who sits on aAngle, and has enough space underneath the flame on a tray that you place a small piece of wood. What I personally like mesquite wood, which comes from the United States, and the best thing in water for several hours before cooking. It will help make the aroma of wood smoke, rather than easy to burn, and we take longer, usually lasts at least several hours.
I said that if possible your grill should be built on aoblique angle upwards towards the rear. You know that heat rises, so naturally you should find the hottest part of grill on the back, and bring a little 'cooler in the front. Most of the grills and stoves, generally have few hot spots that you need to find the best person to return to work for everyone to go to places to move food in the kitchen. Once Grill uses a certain time to find some that should understand that it is easy to cook your favorite places.The combination of knowing where your hot spots "are" and with an inclined grid, it will be easier to find the best steak cooked. Do not use a chargrill and you have a plate or flatgrill however, I would recommend not cook steak on the hot plate for everything, especially for medium to seal the top of each side to place your steak on a baking sheet and finish in the oven. Otherwise we just burnout and lose all the moisture and juiciness of the meat.
The other is to consider how to prepare your steak. Generally well done steak should be placed front to back, a steak medium in the center of the grid, and a rare steak is over. This means uncommon between the front and media, and media and between the center and rear. In some situations, you need this setting slightly depending the size and shape of your steak, a big, thick rump may be pushed a bit 'higher up the grill cook properly, a thin and flat Porterhouse could best kept a little further' forward to avoid too much for me. " The placement of your steak will fall largely personal preference and a little 'practice and experience with the grill.
Now that you've worked, where your steak on the grill is, you're almost ready for launchKitchen>! Now that you have to consider is the way to season your steak. You may not want any seasoning, fine, go right and start cooking. If you want to use salt and pepper, I suggested waiting on the side of your steak has been sealed before each irrigation, such as dried meat has a tendency to leech some of the moisture from your. My preferred method of seasoning is a spice spice really good steak and generous coveragetwo pages before the steak on the grill. If your grill is not on the steak when you go to Porterhouse held a rump or ensure that the strip of fat at the top while cooking the fat melts and runs through the steak, adding extra flavor to your meat.
The process of actually cooking your steak is very simple, but there are some important things you should know that for best results. First, the advantage ofwith chargrill means you can have nice cross-presentation marks on your steak when it is done, look great. To do this, the steak should be about three times, first directly on themselves, then the second street turn it 90 degrees so that the lines intersect on the grid and is a small brown spot the whole steak, and the third and final round will return directly to them. Ifend the counter-steak must have markings on two pages, and you can select which side looks best to serve locally.
What you should know if you have a few laps in the correct position for your favorite cooking grill, 3-4 minutes between the two should have your steak the way you like! (If you cook the steak blue, you only need a total cook for 3 minutes on each side, enough to seal each sidePrinciple).
This is only a guide for the job because each produce slightly different grid, but certainly the most important stage of cooking your steak is knowing when, how exactly is the degree of cooking is love. This can be sometimes a little 'complicated, but there are some methods for the examination of your steak without cutting. The best method to use if you are just beginning to learn what I have called the test "thumb". Keep leftHand open and relaxed, and press the flesh of the left thumb with his right index finger. It must be flexible and is a rare steak should feel as if you press with your fingers.
Now, touching the left thumb and index finger of the left to press the flesh with your thumb, right forefinger. This is like a steak medium rare is a feeling if he's ready. Then, lightly touching the left thumb on the left middle finger and press the meat Your left thumb feel like a way to prepare when steak.
Tap the left thumb on the left ring finger meat left thumb feel like a steak medium and left thumb on the thumb of his left hand to touch, feel the flesh you're like me-well done steak. Try as a guide for started, and as with all things, practice and experience to help you refine your skills and instincts to know when your> Steak is cooked to perfection! It is equally important to ensure that the information for each person you cook steak on the other hand, the progress will go much faster. As they say, "The assessment is the breakfast of champions!"
Another way to use that can be a little sneaky, when you see the edges of the steaks the way to see what color looks half. It works very well for a bit 'of Scotch as you can gently pullPart of the body exactly where C-shaped piece of fat without damaging your steak and see if the inside is red and pink or gray.
I tell you always cooking, so you can know how to cook and want to know what to look for finals is.
I'm going with blue, which is basically just run sealed, is still very red in the middle, feels very soft and feel a bit 'cold inside, just a little' hotter.
Rare is redMiddle-side, a little 'muddy, and the heat inside. Medium-rare among the red and pink edges, and feels warm. Medium was pink in the middle of the butt is sore to the touch, hot and warm inside. East and fourth in the middle, pink, gray and edges, feels quite firm and the inside is hot. If you plan to cook your steak right half, I suggest you could speed upcook a steak with steak on your weight. It should be shiny silver and kept clean, and what will happen is the warmth of the flames by the two parties found themselves so the steak cooks. Make sure that when the impurities with a steak weight, it just put on your steak after sealing one side so there is no possibility of the Cross.
Well done steaks are gray everywherenot bright at all, very strong, though still juicy inside is very warm. Very well done steaks are all free pink gray, very firm, very hot and not juice at all. You can also get your steak Pittsburgh, which basically means charring the outside, so it is burnt while the inside should be cooked not complete. For example, you want and you have your steak Pittsburgh-Rare, you can sand the outside, the inside is red whenin the middle of the head. You must need a little 'butter or oil, I personally use lemon butter to taste and sprinkle on the steak until it flows into the flames below. Your goal is to implement the flames are licking the steak and cook the outside much faster than the inside.
WARNING! Pay attention to the amount of butter you use, make sure you have a fire safety equipment to do, and if necessary for you to adulthoodSupervision. Do not do it if you do not feel comfortable with heat, can be very dangerous if something catches fire in the neighborhood, please be very careful, then, if so, how does your steak cooked.
Everyone has different preferences when it comes to meat, but I would invite any other way, so you can work for yourself what is best for you to try. Many people are afraid of the sight of blood coming out of their steak, if you can work upthe courage to try something new in themselves, they know that you can really find! Personally, I eat my steak medium rare and wants to take this opportunity to recall that the top of your steak, good environment and above all, is really losing a lot of nutritional value of foods I recommend not to cook the steak more than average, but obviously a choice that is completely out of you.
All that remains now, afterserving steaks cooked to perfection, there are many possibilities of sides and sauces, to many to list here. I will always seasonally with mashed potatoes and cream steamed vegetables, gravy and my favorite is the mushroom sauce. If you have time the best sauce with beef bones, cooked with tomatoes, then make a stock by boiling bones in water with celery, carrots, onion, leek, bay leaf and pepper. Simmer for a couple of hoursreduced to about three quarters, then remove the bones and vegetables. Add a little 'red wine and port and reduce to about half of where it is now, until it begins to thicken with a pleasant texture. Then, sliced mushrooms, peppercorns, or if you prefer, you can add, and also add some 'cream, if desired. It 's a lot of time, the juice (rich beef gravy do), but if you can do, it will be useful. Another little trick I have is for youBrush steak with a small amount of butter saucing lemon on your face, this will keep your steak very tender and juicy.
Hope that cooking and eating many steaks in future and will certainly impress you and make your friends with your cooking skills found!
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