In all honesty, there are more ways to cook steak than there are competent cooks! So it is, and it works. If you follow these instructions, you’ll be hooked with the perfect steak every single time.
For the first steaks, the fire is hot and direct. Don’t mess with low or indirect heat sources – you’ll end up cooking the steaks in their own juices, and whatever juices are left will all run off the bottom when you turn them over, and your steak will be as dry as ever. shoe And not wet, or a soft and delicious shoe!
To the first reply, therefore, the essential reason of the hot fire is twofold;
1 ) Since man began to use fire, he tasted the taste of burnt flesh; and a good brown piece of meat burns, and gives flavor. Now don’t burn the hell out of your steak or eat charcoal.
2) What happens when a piece of meat is heated is that the juices want to escape from the heat. To prevent this from happening, the steak should be seared on both sides, and also around the edges of the thick steak, so as to preserve the juices inside the sea. You cannot look at the flesh with a cold fire. Just to illustrate that in another way, I’ll tell you how the Chinese sometimes cook duck. Everyone cleans the inside of the duck. Then they tie the neck with a string and fill the cavity with the seasoned soup and tie the top in the same way. Then they cover the outside skin with a mixture of soy sauce and honey, and hang the duck in the air. dry Then they sent the matter to the barbecue pit. So the process works almost as in pressure cookers. As the soup heats up, pressure and ulcers build up and at the same time cooks tender duck. The soup inside the duck is like the juice inside the steak; for these fluids heat up, boil up, and try to escape. dry soy-honey skin on duck skin keeps the soup inside the duck; The yellow steak keeps the juices inside the steak.
I know you guys Food Network almost all have thermometers, but you’re better than that: learn to cook steak with a touch system. Thermometer holes in your steaks for all those delicious juices! Just use the touch method – thank me later: cook over a hot fire good and brown on one side, then turn and start on the other side. Wait a few moments and rub your finger in the center. If it is still soft, it is too raw. Leave the steak and just poke it again. Before you start you’ll feel a little cold, and that’s a rare medium. After this, changes occur rapidly, and in important cases the steak will go from medium rare to medium to well done. Now don’t try to cut the steak and decide now to turn it. Because in that place, the heat pushed the juices in the meat from the brown side of the meat; They tried to escape from that hot fire by the side of the meat. The food will feel hard if you poke it right, and it won’t be an accurate test. Just wait half a minute, and the juices will return to the top of the steak. heat Then you can make the right decision.
Now, you will not easily learn all this art in this one lesson. I did not want; no one does. It’s a matter of trial and error, but after a little while, you’ll be able to cook fifty or a hundred steaks, and damn each one, how you want them to turn out, because you’ll know how to feel; that is simple.
A long time friend of mine, Eddie Farkas of Sacramento, was a convicted barbecuer. He had a large pair of tongs – maybe fourteen fingers long and cast iron – cast – which he used to turn the steaks. over Well, Eddie will put the steaks on the grill and brown the side, and then turn it over. Then he would start with the steak tongs, he knew by the way they made steaks. Believe me, it never fails – rare, medium rare, medium. No one ever ate a well-done steak at Eddie’s barbecue.
Now to some specifics;
A rather thin steak, about an inch thick: well browned over a hot fire on one side. turn Within half a minute, try your finger in it, and then put the steak on the fire until it is done to your liking.
If the steak is over one inch thick, you may need to turn it a couple of times.
When the steaks are two to three inches thick, wait five minutes on a side, and you’ll brown the edges as well (not the fat edge, but where the steak is cut). Then feel your steak. If it is too soft in the middle, you may have to turn it several times. Feel the center of feeling!
A final note on doneness: After you’ve flipped the steak, a little bit of juice over medium-rare to medium, and a large amount of juice over medium-well done.
Make the most seasoning at the end – salt tends to the leech’s juices, and pepper burns. Season your steaks liberally with freshly ground salt and pepper before you pull em up. Just remember, when you’re tossing your staves with thermometers, you’re making exit holes for all that wonderful juice! By using your fingers and your skills, you’ll end up with juicy, flavorful steaks!
