2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Grilled meat is a national dish deeply rooted in our culture, and there is almost no holiday in which it is not present at our table. Due to the fact that it does not seem very difficult to prepare grilled steaks, almost everyone considers themselves a specialist. Barbecue, like any part of cooking, has its specific subtleties that must be mastered in order to be able to call yourself a grill master.
Experts in the field of taste, for example, explain that almost everyone who decides to grill a steak makes a huge mistake. According to them, almost no one knows how to prepare properly, and taking a grill, he thinks he is already a master.
First of all, the temperature at which the steaks are cooked should not be too high, because the delicious juices of the meat evaporate and it remains dry and tough.
Another major mistake is that while the meat is being cooked, the chefs constantly stab it and turn it over to see if it is ready on the inside. The meat must be left alone. At normal temperature, it should be baked on one side for about 10 minutes and on the other - for the same time. The fire must also be even.
The biggest mistake, however, is that once the steaks are made, they are immediately cut. This finally changes the taste of the dish. The right thing to do is to let the meat rest for 5 to 10 minutes, preferably in a closed container.
When left to stand, the juices of the meat soak into it, making the steak much juicier and tastier. Cut immediately, the juices run out of the meat and this changes the taste.
Another significant subtlety is in the way the meat is stored. Take it out of the fridge beforehand, and the time to do this is at least half an hour before you start cooking. The steaks should be at room temperature before grilling. It is good to choose tender meat. A good idea is ribeye steak or bon fillet, which are a suitable choice for cooking in a pan.
An additional subtlety for perfect steaks is to put in a closed container, where they will rest after roasting, a few crushed garlic cloves, thyme and about 50 g of butter. Shake the bowl before serving so that the spices can be mixed evenly.
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