2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Making delicious steaks is an art. In order to get brittle, mouth-melting steaks, you need to be aware of the art of making them.
In order for the steaks to be juicy, tasty and soft, the quality of the meat you bought is important in the first place. If the meat is old or has been frozen several times, there is no way to get delicious steaks.
When choosing meat, pay attention to the color - pork should be a soft pink color, as well as beef, and beef - a dark red color, but not burgundy.
Beef is not particularly suitable for steaks, but if you do not want pork, buy beef, it is juicy and tender. Meat without skins, veins and a lot of fat is suitable for steaks. And if you want to make chicken steaks, buy chicken breasts, but not chicken breasts.
It is important to cut the meat properly. Cut it across the fibers, not along them. The thickness of the perfect steak should not be more than one centimeter, which is achieved by hitting a hammer through a plastic bag.
Before roasting or frying the meat, it must be dry. After washing it, let the water drain, then dry it with a towel. If water remains on the meat, this will reduce the temperature in the pan or skillet. The meat will fry more slowly and a lot of juice will flow out of it, which will make the steaks drier.
Do not salt the steaks before roasting or frying them. If you do, they will release juice, so you can salt them only when a crust forms on the meat to protect the meat from leaking juice.
You can keep the juice by breading the steaks, dipping them in eggs and breadcrumbs. The steak, whether breaded or not, is placed on a hot pan or in a preheated oven. This quickly forms a crust on the meat.
The steaks will turn out juicy if before you heat them, spread them with mustard and leave them for half an hour. If you fry the steaks in a pan, they are fried for three minutes on one side, turn and fry on the other side.
If a beautiful golden crust has formed on the meat, but inside it is still raw, you can continue to cook it in the oven or over low heat in the pan, covering it with a lid.
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