BEAFSTEAK DIRECTION WITH SALT

Beef steak guide
Prepare
2 parts of bovine cow from 230 to 340g, using the back of cow and have a thickness of about 2.5cm.
2 tablespoons olive oil
1/2 teaspoon of salt
1 tablespoon ground pepper

Perform
Step 1: Choose meat
How do you find out what type of steak to buy? In addition to finding a place to sell fresh meat, most people choose their own beef by choosing lean pieces that have some fat to keep them moist while grilling. Other lean types include ribs, loops, shoulders.

After washing the meat, cut the meat in pieces. If your steak is thicker or thinner, you will need to adjust the cooking time accordingly (longer for thicker, shorter beef cuts for thinner steaks).

Step 2: Clean the meat
Use paper towels to dry each piece of beef. Because wet moisture will slow down water absorption, remove excess moisture so that lean meat is the ideal brown color.

Step 3: Marinate meat
Marinate with salt, olive oil as well as pepper to give full flavor to the dish. If there are more than 45 minutes to prepare, sprinkle salt on the steak before 45 minutes. As noted above, salt will draw moisture away from the surface. However, after 30-40 minutes, the steak will suck upstream and this is called osmosis. It will make the steak taste great and softer.

Step 4: Stir the meat over large fire
Drain for 2-3 minutes under a large flame. Stir fry long enough to steal brown on one side. Turn the steak and sauté for 1-2 minutes under a large flame. This time it does not need to pan for too long because the steak will form a beautifully colored outer layer (by touching the bottom of the pan) when it is baked in the oven.

Step 5: Grilled beef
Stir in the pan and add to the oven for 6-8 minutes at 120 ° C. The baking time depends on the thickness of the meat (the thicker the meat, the longer it should be baked) and the maturity of the meat. (usually steak after 6 minutes and cooked just after 8 minutes).

Thermometers are inexpensive, accurate and necessary instruments for measuring the temperature of steak. You just plug the thermometer into the middle of the meat and easily determine the maturity of the meat based on the temperature below:

50 ° C = recreate
55 ° C = moderate
60 ° C = moderate
65 ° C = Nine
70 ° C = nine times

Step 6: Let the steak rest
Allow the steak to cool for 7-10 minutes after removing from the oven. The outer layer of meat will shrink when cooked and put the meat in the middle. If the meat is cut out of the oven, the juices will come out by being cornered. Therefore, you should let the steak "take a rest" after getting out of the oven to expel the meat outside, and at the same time to spread the whole country more succulent meat.

Enjoy steak and traditional dishes such as fries, asparagus and a simple vegetable salad.