Chefs share the secrets of delicious grilled steaks you can cook at home
Grilled steaks are a tasty and healthy dish. To make them look like in a restaurant menu, chefs recommend paying attention to several rules.
To begin with, classic steaks are not just cuts of beef, but veined meat from grain-fed cattle. Ideally, grill should only include marbled beef. But there are also exceptions.
This method of cooking meat is very healthy - practically no oil is used. Due to the specific design of the grill, nothing burns on it. This can only happen if you forget about the dish on the fire.
Cooks advise not to spare spices. This is especially true for pepper. The steaks are generously peppery even before cooking. Moreover, the meat should not only be sprinkled, but the seasoning should be rubbed into it. But you need to salt during the frying process.
It is recommended to pay attention to the so-called “meat sealing” technology. In the classic recipe, this is roasting meat on both sides for a minute, and then another 3-5 minutes, depending on the degree of roasting.
Steaks are not worth overcooking. As a rule, if steakhouse clients want grilled meat, they try to convince them. Leaving with blood, of course, is also not recommended, but you should not bring beef to the state of "sole".
See also: Rise of machines: "smart" ovens turn on by themselves in American kitchens
To begin with, classic steaks are not just cuts of beef, but veined meat from grain-fed cattle. Ideally, grill should only include marbled beef. But there are also exceptions.
This method of cooking meat is very healthy - practically no oil is used. Due to the specific design of the grill, nothing burns on it. This can only happen if you forget about the dish on the fire.
Cooks advise not to spare spices. This is especially true for pepper. The steaks are generously peppery even before cooking. Moreover, the meat should not only be sprinkled, but the seasoning should be rubbed into it. But you need to salt during the frying process.
It is recommended to pay attention to the so-called “meat sealing” technology. In the classic recipe, this is roasting meat on both sides for a minute, and then another 3-5 minutes, depending on the degree of roasting.
Steaks are not worth overcooking. As a rule, if steakhouse clients want grilled meat, they try to convince them. Leaving with blood, of course, is also not recommended, but you should not bring beef to the state of "sole".
See also: Rise of machines: "smart" ovens turn on by themselves in American kitchens
