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Medium rare beefsteak is the richest food stored in the world for several reasons:
- "Rare" is too tough for chewing, and potentially and unsafe due to unhealed environment.
- "Medium rare" keeps all the juicy and chews easier. Plus it's safe.
- "Medium rare" requires preparation in preparation, and everything else is not cooking.
Cutting:
Cut the beefsteak to pieces. It can be cut straight (about 200-250g). It can also be cut under a mild slope, for pieces weighing more than 250g. So there will be a larger surface that will make contact with grill-ticking, without the meat going up to the point of meaninglessness - and you will have a piece that overtakes more space in the plate (exactly in line with the larger grammar).
Marinating:
The preparatory action is marinating. Unlike a ramtract that requires a different treatment - a beef can be marinated from a couple of hours to two days. Dip it in a mix of pepper, spice for "steak", add the whole or bay leaf. Pour olive oil. And do not put it on at this stage!
Thermal treatment:
Let's go 'step by step':
- Heat the oven at 200 degrees and prepare a thin sheet - ideally the bottom of the cake mold, just take off the moving ring
- Heat the grill tiganj until it rinses on the rings. No oil, the beef is already in the oil!
- Let the meat be room temperature! Take it out of the refrigerator in time.
- Salt only the side that will first touch the frying pan. Ideal is the big sea.
- The first side that is fried is always more beautiful, which will be worse when serving.
- Put the beefsteak to this finer and salted side for 3 minutes, do not move anything and do not put more than 2 pieces of cake into the standard barbecue grill.
- Salt and the other side.
- Turn the other (less beautiful) side to about 2.5 minutes on the tint
- Transfer the beefsteak to the plough (change the beautiful side down) and insert it into the heated oven for exactly 3 minutes
- Take it out - and wait!
Thanks for reading the blog I hope you will like the steak. :)