PERFECT GRILLED STEAK

PERFECT GRILLED STEAK

PERFECT GRILLED STEAK

There are some tips you can do yourself at home so that the steak you make is softer, soft without removing the taste of the meat.

1. CUT THE DUTY OF TRUTH

Cut the meat that you choose by fighting the veins and do not follow the vein because the meat will be clay. Choose a chewed portion of meat like sirloin or topside for best steak results.

2. INGREDIENT INGREDIENTS IN FREEZER

Put meat in the freezer overnight so that the meat texture is soft. Remove steak meat from the freezer for 30 minutes before it is cooked so that the temperature of the meat is suitable for room temperature. This will make the meat cooked with brown shades that are more beautiful and more mature evenly. Additionally, when cooked with a half-cooked level, the meat will not be frozen in the middle.

3. USERS OF BURNERS

Do not forget to heat the burner first until the desired temperature. This will help you to get a good grill and not wither. Additionally, this will lock the essence in the meat, so that the flesh will be more watery and soft.

4. MAKE A HEALTHY FRUIT

Make sure the meat for this steak is still fresh. Press steak meat with the tissue before cooking. If the meat feels soft and can return to its original form, the meat is still fresh. Fresh meat will produce a better steak.

5.  MIXTURE OF SPICES

To add flavor, especially spicy, meat can be soaked (marinade) with spices such as pepper, black pepper, garlic, olive oil and rosemary leaves. But preferably not salt because it will make the meat lose its juice, become hard and tastes less delicious. Marinade meat should be kept in a cool place and should not be too long because later, the juice of the meat will flow out until the taste of the cow will disappear. Use crushed black pepper to enrich the taste of the steak. The powdery grains of black pepper will add to the aroma more delicious than powdered pepper.

6. CLOSE MEAT WITH THE  PAPAYA LEAVES

After wrapping the spices on top, cover the  papaya leaves for about 2 hours. The result is very soft. If the steak is served in the form of large cuts, soak in seasonings for longer seasonings to diffuse and give me a pork cutter (papain powder).

7. DO NOT COOK TO OLD

Never cook the steak for too long because the meat texture will be hard and the sweet taste of the typical meat becomes lost.

8. HOW TO BURN

At the time of roasting the steak meat make sure it only flips once. Roasted meat is about three minutes on both sides. If both sides of the meat are still poorly cooked, do not turn back, but cook the oven.

• for 225 grams of meat cooked 1 minute each side. At this stage, the outside of the flesh is colorless, while the inside is still raw.

• for every 225 grams of meat, cooked for 2 minutes each side. The surface of the pink surface, in it's raw and bloody.

• Medium: for 225 grams of meat cooked 3-4 minutes each side. The outer part is brownish, with deep pink in it.

• Well done: for 225 grams of meat cooked 5 minutes each side. Mature meat, For steak fans this maturity level is not recommended because the meat loses its savory ..