Beef lovers say that if you want to eat the steak you like the most, buy the meat and grill it at home! But with amateur meat line like us who have no cooking skills. If you want to taste a good steak to get the true taste of the meat.
The first rule of thumb for grilling a steak is fire. If the heat is too low, the meat won't be cooked at all. The fire is too strong, the meat has the right to scorch the outer skin. But the inside was not cooked either. A steak that is grilled in the restaurant is sure to taste as the chef is in control. have equipment ready and have the right fire level
2. Do not grill cold meats.
will grill the meat to be delicious The meat that has just come out of the refrigerator must not be grilled fresh and hot. The meat must be taken out and set aside to cool down first. Once the meat is at room temperature, it can be grilled on the stovetop.
3. Grill to the right level of ripeness.
How good is the meat? If it's too dry, it's useless! The degree of ripeness that will allow you to taste the true taste of the meat. should not exceed medium rare or medium (The heat is about 54.4 degrees for medium rare and 60 degrees for medium), the middle is still red. not fully ripe Because if it is overcooked, such as medium vale or veldan, the meat will lose its flavor. Because the juiciness in the meat is very lost.
4. Must rest the meat.
When the meat is grilled to the desired level of ripeness. Do not serve immediately. You should rest the grilled meat beforehand to allow the meat to absorb the juice from the meat back in. Steak will be tender and juicy. Watch until the juice from the meat stops seeping out. and then served
5. Don't eat with sauce!
This is something that many Thai people who love spicy food may not think of. But Chef Marut said that if you want to eat the best meat to get the real flavor of the meat. It is recommended to eat it with a good amount of salt, not necessarily with a sauce. Just use salt and pepper to bring out the flavor of the meat.
As for which part of the meat is the most delicious is a personal preference. Each piece of meat is unique. Sometimes just the different muscles that are next to each other taste different, just like different types of meat. even from the same cow
Ask Chef Marut to recommend meat for beginners or non-meat eaters. Chef recommends as Dry-age rib eye because it is easy to eat have it inserted not too much or too little Plus, the dry-age texture makes the meat softer and the flavor more intense.