I always amaze me when someone tastes deliciously eating big meat and carefully destroying it.
In my experience, there were countless cases of "death by eating" (And I only chew my tongue), this also you have probably seen this:
Typical way people abuse steak:
1. Turn on the grill to a temperature that can hardly bear.
2. Beat the poor, defenseless slab of "butcher and pleasure" steak.
3. It will rotate 40 times on Sunday.
4. Especially when you try to cook it, slice cruelly with a knife and tickle those precious juices.
5. A lot of too much cooked shoe leather big blocks sleeping tightly and quietly on the cutting board, laugh helplessly.
If you are progressing more than the lost soul, I think that your performance is much more delicious. I will recommend you!
Now my way of cooking cast iron bread and thin steak of grill is almost foolish, but as I enter a bigger cut of meat, that is another story.
You can see with almost every recipe dealing with big cuts of meat. The first few sentences of the instructions tell you to look for the outside. Look for that dog innocently! Here, I say that I am wrong.
I told you that it was boiling the first seal of the juice. It almost seems to be able to keep the steak moisture an additional 8% or more than my "Reverse Sear" method just by baking it before cooking. But in fact what seems like it seems that a fairly thick part of the meat has gone out. Simply cooking the unfortunate poor will push more moisture defects into the meat. So the center can not really cook at all!
A better way is to do something called "Reverse Sear". What I know is that if you try the reverse sear method for the first time, it seems counterintuitive, but sometimes it is a little annoying. But when you tell me you believe me, the upside-down piece of meat is the best thing you ever got!
Instantaneous reading thermometer is 10 degrees F under What you want to achieve. Then you will rest meat for 15 minutes. This allows the meat's natural juice to redistribute them throughout the meat and finish the meat until it reaches the temperature. Then, quickly find the outside of the meat and make that nice delicious bark.
Here are my favorite recipes:
Reverse sword rebate steak
Material:
12 oz. Ribie steak
Himalayan pink salt and freshly ground black pepper
Sweet Hungarian paprika you may want
Onion powder and garlic powder
1 tablespoon avocado oil
directions:
Preheat the oven to 275 ° F.
Cover the baking tray with foil.
Rub it all the seasonings you might want on the steak.
Bake the steak until the remote reading thermometer reaches a temperature of 130 ° F.
[The exact temperature is 10 degrees less than whatever you want to end up with. I like my meat 'medium'].
Take the steak out of the oven, wrap it with foil and leave it for 15 minutes.
For outdoor grills, heat a warm steel iron casting bread to a cruel temperature of 600 ° F.
Please look at the steaks on both sides until a nice dark skin is formed.
Let's steak for about 15 minutes before serving.
