It is possible to make a good steak at home. Lovers of good meat usually go to restaurants and grills to enjoy a good piece of grilled red meat. But there is not always that possibility, and at home it is also possible to prepare a good ribeye or entrecote.
We give you the keys to make it perfect, and by the way, not to die trying.
DECALOGUE FOR THE PERFECT STEAK
1. A good meat. The first and very important. Since we are going to enjoy the moment, look for a good product. Beef is usually through the roof, so a piece of Vacuno Mayor is a magnificent option.
2. Better chubby. A ribeye must be of an acceptable thickness, so that later when cooking it, it turns out toasty on the outside and tender/pink inside. The recommended is about 5-6 cm. thick.
3. Room temperature. The piece of meat must be tempered, and not come directly from the refrigerator. Take it out at least 30 minutes before, so that it can take on temperature.
4. No oil. We will use a little fat from the piece of meat, to grease the griddle in the area where we will cook the ribeye.
5. Iron very hot. We need high temperature to cook our meat properly. This way it will be toasted on the outside and tender on the inside.
6. Round and round. We will only cook it once on each side. Nothing to make him dizzy without stopping. Once on each side is enough.
7. The salt at the end. We will take it out in two stages. Once we turn the ribeye, we will pour plenty of coarse salt on the toasted part. Repeat the process for the other toasted side. At the end, we remove the remaining salt from the surface of the meat, which will have absorbed only the salt it needs.
8. The point of the meat. Each diner has their preferences, but if you have bought quality meat, it is best not to overdo it. If you later want it more done, go back to the grill, but with less temperature, so that the outside of the steak does not char.
9. A moment of pause. Remove the meat from the grill, and cover it with a clean cloth for a couple of minutes before serving. This way it will get more juiciness. Cut flush with the bone and then fillet, into 2/3 cm pieces. Wide.
10. Accompaniment and pairing. For me, the essential thing is to enjoy the quality of the meat, so a simple salad is the ideal side dish. You can also add some roasted or piquillo pepper.
El wine It must be with high concentration and powerful taste, that does not shrink before the flavor of the meat. A passage through the barrel and a reserve period are a guarantee of a good pairing. Tempranillo, Garnacha, Mencía fit perfectly.
SOURCE: https://www.nimataniengorda.com/como-hacer-un-chuleton-perfecto-en-casa/