very often we buy meat, throw it into the pan, in the hope that it will just be what we do and represent, but the result is a rubber steak or chop charred. How to broil a steak - do you think that to broil steak is so simple? Anyway, do it right cannot many. What is wrong in how we cook the steaks? Professionals say that the "right" to choose the right steak. Not all meat is suitable, even though our eyes and did not notice the difference. In this case, you must adhere to certain rules, since it is the quality of meat determines the taste of the future dishes. Therefore, a little general knowledge, proper training and a couple of good tips - and a delicious steak will be on your plate!

The basic rule - excellent quality meat

If you want to put on your plate a delicious piece of meat is not on the same meat save. In the quality of its price, though it should not be above the clouds. Best place to buy meat from a manufacturer that is not oriented for the average consumer demands, but in Ukraine is complex and involves the purchase of meat on the market. Buying it in the same supermarket, you can be guided only by his intuition.

Hard to buy meat when there is no one to advise how best to take a slice. Nonprofessional is difficult to determine the quality of meat and choose from two or three identical pieces, but there are a few tricks that can help choosing. Important note - lean meat will not be until the end of the tender. It must be fat, that when frying responsible for the great taste. After cooking, you will not find such streaks, but the steak is juicy and delicious. When frying round steak and pork chops are best left to the layer of fat just a little is cut off, the meat did not stick to the pan and not dried out and fried evenly. Fatty layer can be removed after cooking. Note that the fat layer should be white, not yellow, if it is yellow - it means that the animal was young.

The main attribute of a good quality of meat is the muscle fibers. If the fibers are dense and thick, then the steak will turn solid. There are several breeds of cattle, for which the presence of dense muscle fibers is desirable. These fibers tend to be thin, so it is easier to chew meat. It is important that the meat on the steak be sliced not against the fibers.

Meat color is also important. The beef should be dark red, pork - pink lamb - bright red - depending on the age of the animal meat is darker. If the meat appears pale and out of it stands out a lot of juice, it is better not to fly, because frying is much reduced in size and become hard because of fluid loss from the fibers. But too dark meat - a sure sign of poor quality. Both of these defects are the result of stressful situations in which there were animals that were fed little and dark meat from improper storage.

Though most people don't know how to broil a steak, my feeling is that everyone should. Steak is delicious when properly cooked. Broiling is a great method to get that perfect piece of meat, especially when you don't have access to a grill. Unlike a grill, your broiler provides consistent temperature control and the convenience of indoor cooking and it's very easy to learn how to broil a steak.

Steak is one of the important items of any North American breakfast. This very appetizing dish is quite a task to prepare because it tastes great only if it is cooked in the right way, for the right time. It's no wonder most people do not know how to broil a steak. People often avoid making steak at home because most of us think that steak can be broiled only in big broiler pans that restaurants have. But it is not so, you can even broil steak in an electric oven! And if you do not have an electric oven, you can still broil steak in a toaster oven!

I have heard so many people recently ask me how to broil steak in the oven? First we have to start with an introduction to exactly what a broiler is. A broiler can be an effective way to cook steak in the oven when a grill is not available. An oven cooked steak has some clear taste differences than grilling or broiling. What gives grilled meat the taste is a chemical process called the Mallard reaction. This process is the term for the browning of meat. The Mallard reaction, along with the flavors imparted by a wood or charcoal fire, is what sets grilling apart from other methods of cooking meat.
First of all, when learning how to broil a steak, we should know what sorts of steaks are available. Well there are chuck steaks, frozen stakes, etc. Chuck steaks come from the shoulder part of the cow, a muscle that is well-worked. This makes steaks cut from the chuck full of muscle fibers that need to be broken down to yield a more tender meat.

This is mainly done by a slow, low-heat roasting method. But you can broil chuck steak and still have a tender meat by selecting the right cut of chuck and tenderizing with a marinade before cooking. Steaks are typically cut perpendicular to the muscle fibers, which improves the tenderness of the meat. In restaurants steaks are typically served grilled or pan fried. Tender cuts of meat are cooked quickly, utilizing dry heat, while less tender cuts are cooked slowly using a moist heat. An advantage to cooking a frozen steak is the ability to trap in the moisture and juices. Cooking the outer parts of the steak gives a searing effect, allowing the juices to cook slowly inside and marinate the rest of the steak.