Tips For Preparing Meat Steak

1. Whatever the flesh try to cut a way against the veins so that the meat is not tough.

2. If the steak is served in big chunks, soak in longer seasoning for seasoning permeate the meat and berries pengempuk (papain powder) for the texture of meat is not tough.

3. Choose meats such as sirloin or part terlunak topside steak for maximum results.

4. Never cook a steak for too long because the texture of the meat will be tough and distinctive sweet taste of meat is lost.

5. Layukan meat in the freezer overnight for the texture of the meat more tender.

6. Steak maturity level there are several kinds, such as:
• Very Rare: 225 gr cooked meat 1 minute each side. At this level, the outside of the meat changes color, while the inside is still raw.
• Rare: for every 225 grams of meat, cooked 2 minutes each side.The color pink surface, is it raw and bloody.
• Medium: 225 gr of meat cooked 3-4 minutes each side. The exterior of brown, pink it is almost cooked.
• Well done: 225 gr cooked meat 5 minutes each side. Cooked meat, steak For fans of the maturity level is not because the meat loses gurihnya desarankan ..