Cooking steaks grilled 7 myths

Summer time is the best for cooking a variety of delicacies in the fresh air. Especially on the grill. And here is how to cook the perfect steak, do not know everything. What is the truth, and that - a myth? We read on outlining and ran to the practice!

Myth №1.

Steak - even in Africa steak.

Fact. Not all steaks are identical in structure and cook on their grill, correspondingly, need differently. Thin as a skirt, steaks should be fried quickly over high heat. Thick, or with bone-shaped T require roasting with two areas of fire - a strong fire, and average to good roasted meat. Fibrous better steaks before cooking a little beat off and before serving cut into thin strips along the fiber. Tender steaks such as filet, require a delicate relationship. For example, better coat them with oil or special marinade and another can be fried, breaded pre-roll.

Myth №2.

Before cooking steak should be at room temperature.

Fact. Steak room temperature - it's a disaster, and no decent steykhauz in the world does not. Steak, as well as any other meat must be icy. When the meat hits the grill, it heats up quickly.

Myth №3.

Salt makes the steak tough, so salting it before hitting the grill can not.

Fact. Adding a simple salt or salt and freshly ground black pepper before reaching steak on the grill, it creates that crisp and flavor, which is famous for properly cooked steak. Rolled in salt and pepper just before you will be putting them on the grill. But not an hour before. In this case, the juice will wash the salt from steak and he got hard and dry.

Myth №4.

It is the right tool for turning the steaks on the grill - this is a special plug for the barbecue.

Fact. Fork pierces your steak and it implies the precious juice. It is better to use for turning the meat special tongs.

Myth №5.

Steak often need to turn until he is ready for the grill.

Fact. All the masters of cooking steaks overturn it only once for all time. Why? Because then the steak will be a good crisp.

Myth №6.

The best way to know if the steak is ready, it is to make an incision with a knife.

Fact. Once again we remind that the incision or puncture steak lead to loss of juice. The best way to find out at what stage of readiness is your meat - is to poke it with your finger. Steak with blood will be soft, medium rare is more solid and well progotovlenny steak is tough and hard.

Myth №7.

Steak need to eat hot, piping-hot.

Fact. Steak, just removed from the grill, the taste will be tough and dry. It is best to give the steak a couple of minutes to lie down on the hot plate before serving. This will allow the meat a little "rest" and will make it more juicy and tender.

Finally, as a finishing touch, before submitting a complete steaks, brush them with melted butter, olive oil or melted fat - this will add luster, taste and juiciness.

Good appetite.

(Via)