{"id":9363,"date":"2021-12-15T12:35:24","date_gmt":"2021-12-15T12:35:24","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=9363"},"modified":"2021-12-31T08:15:27","modified_gmt":"2021-12-31T08:15:27","slug":"mitol-lesz-tokeletes-a-steak-elaruljuk-a-titkot","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/mitol-lesz-tokeletes-a-steak-elaruljuk-a-titkot\/","title":{"rendered":"What makes a perfect steak? We'll tell you the secret!"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

From ideal steak <\/a>it is essential to have a great raw material, dry-aged or wet-aged beef, the right thickness of meat, cooking for the right amount of time and resting. It's important to know that the more cobweb-like the meat, the more succulent the steak will be. For cooking, choose rib eye, sirloin or sirloin steak.<\/strong><\/p>\n\n\n\n

While steak fans swear by meat at least 4 cm thick, with the inside still bloody, ladies tend to prefer thinner meat, 2 cm thick, which is better cooked. But whatever you choose, the secret is in the frying! Now's a great opportunity to try out a variety of different cooking steak slices<\/a> is. How? Details here!<\/a><\/p>\n\n\n\n

\"\"
rib eye<\/figcaption><\/figure>\n\n\n\n

Estone preparation<\/strong><\/p>\n\n\n\n

Remove the meat from the fridge and keep it at room temperature for at least half an hour before cooking. This is because if you put cold meat in a hot oven, grill or pan, the sudden change in temperature will quickly pull the meat together and make it tough during cooking.<\/p>\n\n\n\n

You can add salt and pepper to taste before baking.  <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Barbecue cooking<\/strong><\/p>\n\n\n\n

Preheat the charcoal grill to at least 202-150 degrees. Make sure the grill is clean. Brush it thinly with oil and then place the meat on it. First, cook both surfaces briefly for half a minute to half a minute, so that the surface of the meat gets a crust and the pores of the meat close, so that the meat does not dry out later during cooking. Turn the meat frequently after this, as it is good for the meat to cook evenly.  <\/p>\n\n\n\n

It's important not to puncture the bark with a fork or any other instrument, as this will only result in the bark being punctured and the valuable sap will be lost from the scar. If these flow out of the meat, it dries out and becomes unenjoyable.<\/p>\n\n\n\n

Pan frying<\/strong><\/p>\n\n\n\n

Follow the same procedure as for grilling.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Oven baking<\/strong><\/p>\n\n\n\n

Before placing in the oven, bake the crust on all sides of the meat in a pan for 1.5 minutes, then place in a preheated oven at 180\u00b0C. and bake for 10-18 minutes, depending on whether you want rare, medium or well done.<\/p>\n\n\n\n

Baking times<\/strong><\/p>\n\n\n\n

A<\/strong> rare<\/strong>, To make a rare steak, after a quick sear, cook the 4 cm thick meat for 4-5 minutes on one side, then flip and cook the other side for 3-4 minutes.<\/p>\n\n\n\n

A medium rare<\/strong>, For a slightly rare version - after a quick crusting - fry the 4 cm thick meat for 4-6 minutes and fry for 4-5 minutes more after turning. <\/p>\n\n\n\n

A medium<\/strong>, i.e. to achieve a thick pink centre, after a quick crusting, cook the 4 cm thick meat for 6-8 minutes on one side and then flip and cook the other side for 5-6 minutes. <\/p>\n\n\n\n

A medium well<\/strong>, i.e. to achieve a narrow pink interior - after a quick crusting - cook the 4 cm thick meat for 6-8 minutes, then flip and cook for 6-7 minutes more.<\/p>\n\n\n\n

A well done<\/strong>, To achieve a fully cooked steak - after a quick crusting - cook the 4 cm thick meat for 8-9 minutes on one side, then flip and cook for 7-8 minutes more. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Rest<\/strong><\/p>\n\n\n\n

It is essential to rest the cooked steak if you really want great results. It is very important to rest the meat for as long as it has been cooked. Cover the meat while resting to prevent it from cooling. Resting is important because it makes the meat really tender, so don't poke it during and after cooking! #<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

To make the ideal steak, you need great ingredients, dry-aged or wet-aged beef, the right thickness of meat, cooking for the right amount of time and resting. It's important to know that the more cobweb-like the meat, the more succulent the steak will be. For cooking, choose rib eye, sirloin or sirloin steak. Steak enthusiasts swear by steaks that are at least 4 cm thick<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":9390,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[],"class_list":["post-9363","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok"],"yoast_head":"\nMit\u0151l lesz t\u00f6k\u00e9letes a steak? 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