Cooking veal steaks

Not every hostess knows and knows how to cook veal properly, so it is not so often possible to meet her on the table as a main dish. In fact, there are many tricks on how to make a meat steak.It will be more useful and tasty if you use not only a frying pan, but also a grill.

Meat should always be cut across the fibers, and if it is additionally beaten off with a culinary hammer, then it will become soft and tasty. It is better to fry over high heat so that the piece is covered with a crust, thanks to which the juice will remain inside, and accordingly the meat will not be dry. To prepare a good steak, it is best to take the pulp or tenderloin.

The degree of cooking steak is strong, medium and weak roasting. A lightly roasted piece remains pink inside. At a puncture from it juice is emitted. The stronger the cooking, the drier the meat will be.

Before cooking, veal should not only just be defrosted. It should be at room temperature. If you use more cold or even frozen meat, then it will not be able to cook evenly inside and out. As a result, it burns on top, but remains moist inside. A good piece of meat does not need a lot of spices, it will be delicious, even just salted.

Before you start work, you should put in order the grill, clean it and remove the remnants of past food. The rods are rubbed using a hard wire cheek. It is best to do this procedure immediately after the meat is removed from the grill while it is still warm. Before heating the grill, coat the rods with oil.

To get the crust outside, while maintaining the tenderness inside, you need to use two different temperatures on the grill. To create a crust, the meat is roasted over high heat. Determine whether enough heat, you can hand. If at a distance of several centimeters it can withstand the temperature for only a second, then this is the mode for roasting meat.

Professional chefs are easily distinguished when the meat is raw and when it is ready. The only way to find out is to pierce the dish while cooking. Raw, soft, medium roast has a slight resistance to the knife or fork. If it is hard, then this means that it has already been well cooked. The main thing is that it is not overdried.

Steaks need to poke, but do not move. They are turned over only once, when the first side is completely fried. It is almost impossible to predict how much time meat will be cooked, since they take into account:

• temperature;
• product quality;
• whether it was pre-pickled or chipped off;
• thickness of the pieces.

Perhaps the most crucial step that most people miss is to let the meat rest right after it is removed from the grill. Before serving or cutting, steaks should be placed in a dish and covered with a lid, held in this state. You can use electric grill or grill, which are also suitable for the preparation of the described dish.

Heat a large cast iron skillet over moderate heat. Rub veal with oil and herbs. Roast on high heat, so that the steak is covered with a ruddy crust.

It is necessary to properly prepare the meat before frying, for this it will need to be marinated in milk. Hold for several hours or repel. Do not forget to cut the pieces only perpendicular to the fibers, the only way to achieve the necessary softness.

After the appearance of the crust, the fire on the stove is removed to a minimum and the meat is tormented until it reaches a certain level of roasting.

Take a steak and beat it well with spices and herbs.Smear lightly with sunflower or olive oil, then spread on a hot-frying pan to seal the pores and keep the juice inside.

After that, put the meat on the foil, close and clean in a preheated oven. The temperature should be 250 degrees. In this state, the steak will be prepared in its own juice, it will turn out tender.

If there is a desire, then together with cutting inside the foil put vegetables, for example, carrots, zucchini and potatoes. They are soaked with steak juice and give it their own flavor. It is allowed to use the spatula on the bone, such a veal delicacy has amazing taste qualities.

A simple recipe for cooking steak, see below.