Almost everybody in this world loves to enjoy a great steak. Therefore steak becomes a popular food, and there are many great recipes that you can find on the internet such as The Daily Meal, they provide the best tips to make instant steak.
When you cook a steak the tenderness and flavor of restaurant-quality beef is possible for any beef simply by following this simple step. The secret is salt, and salt is the natural ingredients to tenderize the meat. According to the proportions i will described in the following instructions (basically, the thickness of your meat will determine how long it will be exposed to significant amounts of salt). This article will give you important to have a reference to make you meat tender.
The Steps
Once you get one pound kosher salt as the natural main ingredients , you need to following these steps :
1. Beef for the softening interval: Depending on the thickness of your beef, you want to periodize.
2. Start with a layer of salt on both sides, e.g., sea salt or kosher salt. Salt is a natural tensor, as it breaks down the meat proteins, makes the meat juicier, and feels better.
3. The yew steak has grown to the surface after 30 minutes. Quantify and leave time to continue working.
4. Evaluate whether the meat has one hour to get huge puddles of juice (possibly on the face of the dough or around the bottom of the meat). Your meat will be stepped on by an inch or less, and if the puddles appear straight, you can go to step 4. Allow about 10 minutes to pass before proceeding to step 4 if puddles appear.
5. The water used to completely remove the salt has softened. We use its chemical properties to get rid of it, although the salt adds flavor. Dry the fillets to remove moisture. Dry them if you are worried about the salt substance and are not afraid to wash them, and the steaks are ready to cook.