The best way to bake is sure to grill steak. More business while grilling a steak - the tenderness of beef the marinade the quality of the coal and lighter and even the concentration of the individual cooking. Most steaks require about - minutes on the grill. The time depends on the degree of doneness required.
Tender can also be roasted. Braden is in the oven with no liquids used. It gives a different flavor from the grill as an oven to heat the surrounding meat on all sides. Less tender can also be roasted on the condition that they previously adobo.
Thin and tender steak such as tenderloin T-bone and rib-eye taste very well when they are baked. Steaks are fried in a pan over an open fire. No oil is added. The steaks cook in their own fat.
If the cut of beef is bigger it is preferable for frying. Roasting is a dry heat cooking method that uses no liquid and no cover. Tender roast better and they were cut before serving.
Tough cuts of beef such as chuck round brisket and blade are usually braised. Braising is a moist heat cooking method done with a small amount of liquid in a closed oven with lid. It is a slow process as it slowly leaves the meat tender.
Another method for tough cuts is stewing. Beef is completely covered with water and cooked slowly over medium heat. Steaming is a very popular technique for the steaks but if the cut is big enough and tough and then the better the stew.
In all methods of cooking steak the degree of doneness measured using a food thermometer. However in practice one can also judge the doneness by touching only the outside of the steak.
No comments:
Post a Comment