Carnivores already know that imagining a steak and it’s not ready when it reaches the mouth is one of the biggest disappointments that can happen. because Meat, which is the foundation of our Mediterranean diet, also has little tricks that make it juicier and tastier when it comes from the grill to the plate. Let go, don’t get the point, spice it up, how it’s prepared before putting it on the coals… American chef Billy OlivaOne of the United States’ most celebrated meat chefs has excellent advice for keeping your meats category and Michelin starred.
- Do not cook meat taken directly from the refrigerator
According to the prestigious chef, if meat taken directly from the refrigerator is used, it will not be made evenly as it will be at different temperatures and also the interior will not be well cooked. For this reason, it is best to leave the meat at room temperature before putting it on the stove.
- The pan or grill should be very hot.
When we put the meat in a very hot pan, we seal it. If the pan is cold, the meat will not stick and the juice and blood will escape, leaving a dry fillet as it will have a cooking effect.
Use whatever you like, one or seven peppers, any seasonings you like, and your favorite salt, but scatter over the meat. We often make the mistake of throwing it to one side.
- Do not expose meat to the open flame of the grill for a long time.
If the meat dish is prepared on charcoal or barbecue, the meat should not be exposed to the fire too much. It is sealed in the warmest place and then goes to the coldest part so that it does it little by little or it will burn.
- Don’t poke it with a fork to see if it’s done.
If you find that the meat is well cooked, you will pierce it like a biscuit, it will release the water and the inside will remain dry.
- Do not turn the meat more than once.
The piece of meat should be put in the pan and left until it starts to caramelize, it is better to turn it only once, if we move it too much the fillet will constantly move away from the hot surface and will not be possible. to keep all the juices.
Meat should not be pierced or crushed with any kitchen utensil. The goal when cooking a fillet or steak is to keep the fat and juices to a maximum, the more the meat is pressed the more liquid is lost..
- Do not serve directly when removing from the grill.
Make sure to let it rest after cooking, this way the meat will loosen and the juices will return to their inner parts. The waiting time for meat to be served depends on its size, but serving meat cold is not good either.
- Don’t forget to re-season the meat before serving.
Another fundamental mistake is not to re-season meat. When a meat is grilled, most of the seasoning for which it has been seasoned is lost, so it’s fine to season it again once it’s cooked.
Source: Informacion
