Steaks may be ready from totally different cuts of meat, loin, rib, chorizo steak, shoulder, the essential factor is that the meat is tender. Though every courtroom has its specific kinds, there are basic guidelines
Steaks, 1 or two per individual, relying on dimension, reduce between 2 and three cm. extensive, if it exceeds that measurement it already requires a grill to be cooked.
Salt to style.
Preparation
– Warmth the iron very nicely, ideally ribbed.
– Unfold the new griddle with a small reduce of fats from the steak
– Prepare dinner one or two steaks at a time in order that the griddle doesn’t settle down.
– Place the steak on the grill, after a couple of minutes you may raise it and place it on the identical aspect however in a special path in order that the drawing of the grill on the floor is within the form of diamonds and the outside meat doesn’t burn.
– When a couple of droplets of blood are seen on the higher floor, it’s time to flip it over.
– Salt it on the already cooked floor and end grilling the opposite aspect of the steak as was finished with the primary. If it had been beforehand salted, earlier than sealing it, the juices from the meat would come out and it might come out dry and laborious.
– End grilling the opposite aspect of the steak as you probably did with the primary.
The grilled steak ought to be golden on the skin and pink or purple on the within, it is determined by every individual’s style.
