Among a great number of meat dishes, steak has its own, very special place.
You can taste a wide variety of steak dishes in the LongHorn’s Steakhouse, but if you decided to cook it yourself, here are some recommendations from LongHorn how to choose and roast the real juicy steak.
Most important in cooking a good steak is to buy a good meat and prepare it correctly – cut into pieces of the desired thickness and sustain them for a while. And then just throw them on the pan, and do not make mistakes. Steak is fried quickly. It should be soft and juicy.
If you want the steak to be juicy, the juice should not run out, especially it should not leak around the edges, that is, it must be a solid piece of meat or tenderloin.
Cut the meat. The meat pieces should be about 3-5 cm. Cut all strictly across the fibers. The main principle of cooking meat is to close the juice inside. If the fibers are located along, nothing happens. The juice will come out, the meat will cook slowly and will be tough. If the fibers are perpendicular, then the juice will not run out.
The biggest steak secret is that meat should not be fresh. You should put it in the refrigerator for a few days and keep at a temperature close to 0 degrees. And you should not wash the meat for the steak before cooking. Wrap each piece separately very tightly in the food polythene, store it for three days, and as a result we have to get the proper pieces of meat.
Steak recipe itself is very simple. Before you put it to the pan, you should dry it with a napkin. The next step is roasting. Once the juice appears on the surface of the steak, it must be turned over. It is even better to predict this moment and turn the steak before the juice appears. Typically, it takes 2-2.5 minutes for each side. And that’s all, your steak is ready to be eaten! LongHorn wishes you bon appetite!