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. Good meat. First and foremost. Since we're going to enjoy the moment, look for a good product. Beef is usually very expensive, so a cut of mature beef is a great 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 steak.
5. Heat a griddle or pan very hot. We need a high temperature to cook our meat properly. This way it will brown on the outside and remain tender on the inside.
6. Turn it over once. We'll only cook it once on each side. Don't keep flipping it. Once on each side is enough.
7. Add the salt at the end. We'll do this in two stages. Once you turn the ribeye steak over, sprinkle plenty of coarse salt on the browned side. Repeat the process on the other browned side. Finally, remove any excess salt from the surface of the meat, which will have absorbed only the salt it needs.
8. Cooking the meat to your liking. Everyone has their own preferences, but if you've bought quality meat, it's best not to overcook it. If you want it more well-done later, return it to the grill, but at a lower temperature, so the outside of the steak doesn't char.
9. A moment of pause. Remove the meat from the griddle and cover it with a clean cloth for a couple of minutes before serving. This will allow it to retain more moisture. Slice it close to the bone and then fillet it into 2-3 cm wide pieces.
10. Side dishes and pairings. For me, the essential thing is to enjoy the quality of the meat, so a simple salad is the ideal accompaniment. You can also add some roasted peppers or piquillo peppers.
The wine should be highly concentrated and have a powerful flavor, one that won't overpower the taste of the meat. Aging in oak barrels and a period of reserve are essential for a good pairing. Tempranillo, Garnacha, and Mencía are perfect matches.
SOURCE: https://www.nimataniengorda.com/como-hacer-un-chuleton-perfecto-en-casa/