5 tips for the perfect steak

You have no money for restaurants that serve steaks the size of your head, but still do not want to oppress to enjoy this meat satisfaction?

T-bone steak was named after the distinctive appearance, or bones in the middle of forming this letter of the alphabet. Looking at the professional, butchers hand, it is a steak that covers part of beef ramstek with steak.

Check thickness of the steaks

T-bone is best prepared on the grill so that the outer part is nicely caramelized and the inside bloody or medium-well-done. When looking at his butcher's steak, choose one of five centimeters thick (2 inches). For a thinner steak is almost impossible to achieve this harmony browning and juiciness of meat.

Choose greasier

Do not forget to include the sense of sight when searching for the perfect steak. Do you want a perfect taste of the meat from the grill - look for fat on your T-bone steak. Specifically, looking for a high intersection meat white fat (intramuscular fat) because it will help find the right one taste of steak grilled.


A quality piece of meat like a T-bone steak does not need more seasoning with salt and pepper. Although there are two opposing currents when tugged question salting (before or after baking), we will defer to that advocated by well covering the steak with salt for about 45 minutes before baking, to spice out excess water, 'entered' into the meat steak and soften it . Remember, it was really a beef.

Baking with thermometer 

Do you have a favorite technique of roasting meat on the grill? Experts agree that there are three different styles of baking steak and all include a thermometer. We recommend the simplest one, which delivers excellent results. Place the steak on the hottest part of the grilles to make it caramelize and 'close' to him all sides. To get the best possible crust, use this trick: turn the steak every 30 seconds to baked equally from all sides. When the meat takes on a brownish color, move it to a cooler part of the grid and allow to bake until it reaches the optimal temperature. You'll know you've made a medium rare steak, if the temperature in the middle slice shows from 60 to 65 degrees Celsius. Well-done steak will exceed this temperature while you bloody steak identified by the temperature of 52 to 55 degrees Celsius.

Serving after rest break

Do not cut into the meat steak immediately after removing from the grill, as you will 'leak' all the juiciness. Instead steak wrap in aluminum foil and let it "rest" for about ten minutes (or fifty percent of the total cooking time) in order to stabilize the juices.   


  1. Wow, somebody needs to work on there translation from what ever to English. This article was not only hard to follow it is incorrect. Whomever wrote the piece must not own a grill. Stay in the kitchen leave the grilling to the men.

  2. You don't put a damned thermometer into a 1.5" steak. and, you leave the steak on one side only till you get it grill-marked or sealed from the pan and *then turn it to the other side for a similar treatment. Then lower the temperature - or move to a cooler part of the grill and go be the FEEL of the steak to know whether it is rare, Med-rare, Medium... etc. It takes experience... But the rest of the article was right about choosing a Steak with plenty of fat through-out that will tenderize the meat as it finishes cooking.


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