Steak is referred to one of the most ancient dishes, is so ancient that no one can name the exact date of its appearance. From surviving records it is known that something similar to a steak cooked in Ancient Rome. The first description cooking steak, closer to the modern version appeared in a cookbook Baltica Platinus in 1460. Steak quickly conquered Europe and America, and livestock development with a focus on meat breed calves initiated the development of Stanovoy culture.
Since the advent of the steak house was invented many variations of cooking steak. The chef even made a set of rules which should be followed when preparing meat on the fire. Pre-defrost, high temperature, cooking are just some of the principles of this gastronomic art. If you start to examine the issue more closely, in the culture of the steaks you can always discover something new.
Because of the similarity of forms of steak and T-bone some take t-bone over a porterhouse and Vice versa. Externally, the steaks are really similar, but in their structure there is one difference. Two pieces of steak come from different parts of the carcass, allowing the steak combines two kinds of meat: thin edge and sirloin. From Cibona porterhouse is characterized in that one side of the bone — where is sirloin meat have had much more.
Bulls of mixed feeding are more expensive than those which grazed on the free pastures and fed on grass. Curtailed in the diet of grass fill the grain. Due to this, the meat becomes soft, juicy, and with it increases in price.
If you remember the physico-chemical side of the question of aging, according to her, in the aging process of meat proteolytic enzymes slowly destroy the large molecules, proteins turn into amino acids, glycogen into glucose, and fats into aromatic fatty acids. All of the changes soften the meat and enrich its flavor. For the aging of meat from steak bones. Such cuts, such as filet Mignon, exposure is not required.
Ramp steak often remains in the shadows of premium cuts. To make a choice in favor of this steak many fear only because it is considered a hard cut. Meanwhile, the ramp is one of the most lean and tender steak from the back of the carcass. In addition, the cost of ramp-steak is much lower than the popular cuts. Ramp requires a more careful approach, but are spent on preparation time pays off gentle, concentrated flavor.
If the steaks start to turn over, barely putting it on the pan of the nice process will turn into painful, and as a result you get a rubber steak. Please be patient and wait, when will start the Maillard reaction. It will lead to darkening of the meat and formation of the very flavorful crust. As soon as it is formed steak can turn.
Experts at cooking steaks agree that it is better to overdo than insufficient salting. Especially when it comes to grilling. Most of the heavy seasoning in the cooking process fall off, so if you salt the steak immediately before frying, it is better to err and take some more salt. When the steak is sprinkled with salt for 40-45 minutes until it is cooked, is to stick to standard proportions.
Before you put the steak on the pan, make sure it is well warmed up. Hot surface allows you to seal the steak Golden brown and to avoid moisture loss. When cooking large pieces when the steak is sealed, fire or subtract, or to finish cooking meat in the preheated oven. If this is not done, the meat will char outside and inside of time to get ready.
While cooking steaks on the grill begin to fry the meat better in the zone of direct heat. Despite the high temperature, in the few minutes during which you should fry the meat on both sides to burn it in no time, and only covered with flavorful browned crust. Sealed steak moves into a region of indirect heat and is cooked to desired degree of doneness.
If the steak is accidentally punctured during cooking, it will ruin its structure: the juice begins to flow, and eventually the meat will be dry. To piece remains juicy until you get on your plate, flip the meat should forceps. This kitchen tool is convenient not only because it violates the integrity of the structure, but also the fact that, when necessary, using tongs to sear the sides of steak.
A favorite mantra of cooks steak-house — allow the meat to rest. To the muscle fibers relax and the juices are redistributed inside the piece of meat you must leave some time to lie on the Board. Many cooks and not haunted by the question — how much to wait? The amount of time needed for rest, is calculated based on how much was preparing the steak: divide the time spent on cooking, in half and you will get a time of rest of the steak.