How to bake a beefsteak that is ideal “medium rare” ENJOY

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Medium rare beefsteak is the richest food stored in the world for several reasons:

• "Rare" is too tough for chewing, and potentially and unsafe due to unhealed environment.
• "Medium rare" keeps all the juicy and chews easier. Plus it's safe.
• "Medium rare" requires preparation in preparation, and everything else is not cooking.

Cutting:

Cut the beefsteak to pieces. It can be cut straight (about 200-250g). It can also be cut under a mild slope, for pieces weighing more than 250g. So there will be a larger surface that will make contact with grill-ticking, without the meat going up to the point of meaninglessness - and you will have a piece that overtakes more space in the plate (exactly in line with the larger grammar).

Marinating:

The preparatory action is marinating. Unlike a ramtract that requires a different treatment - a beef can be marinated from a couple of hours to two days. Dip it in a mix of pepper, spice for "steak", add the whole or bay leaf. Pour olive oil. And do not put it on at this stage!

Thermal treatment:

Let's go 'step by step':

1. Heat the oven at 200 degrees and prepare a thin sheet - ideally the bottom of the cake mold, just take off the moving ring
2. Heat the grill tiganj until it rinses on the rings. No oil, the beef is already in the oil!
3. Let the meat be room temperature! Take it out of the refrigerator in time.
4. Salt only the side that will first touch the frying pan. Ideal is the big sea.
5. The first side that is fried is always more beautiful, which will be worse when serving.
6. Put the beefsteak to this finer and salted side for 3 minutes, do not move anything and do not put more than 2 pieces of cake into the standard barbecue grill.
7. Salt and the other side.
8. Turn the other (less beautiful) side to about 2.5 minutes on the tint
9. Transfer the beefsteak to the plough (change the beautiful side down) and insert it into the heated oven for exactly 3 minutes
10. Take it out - and wait!

Thanks for reading the blog I hope you will like the steak. :)