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¿Cuál es la mejor manera de ASAR el Bistec perfecto?

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¿Alguna vez ha comprado un buen trozo de carne, lo ha arrojado a su parrilla humeante, ha esperado con entusiasmo y anticipación para probar su comida, solo para haber terminado con un trozo de carne seca comparable al cuero de un zapato? Bueno, aquí hay cinco consejos sencillos sobre cómo convertir ese desastre en placer. Cinco consejos que te harán servir carne caliente y jugosa la próxima vez que eches unos bistecs a la parrilla.

1. Compre un buen trozo de carne . Una buena tira de NY o un Rib Eye súper tierno, o incluso un sabroso solomillo. Elija un bistec de su carnicería que tenga un buen “veteado”. El veteado son las pequeñas motas de grasa que se encuentran en todo el bistec y que le dan un gran sabor cuando se cocina. Vuelve a la misma carnicería todo el tiempo y hazte amigo del carnicero. Pregúntele sus recomendaciones, qué cree que es mejor y si tiene alguna pieza de calidad especial real disponible. Hacer amistad con un carnicero no puede ser lo suficientemente estresante. Conocen la carne y saben cómo cocinarla.

2. Tenga la carne a temperatura ambiente . Antes de tirar el bistec a la parrilla humeante, déjelo a temperatura ambiente. Sácalo del refrigerador unos 30 minutos antes de cocinarlo. Si previamente ha congelado el bistec, lo compró congelado, déle suficiente tiempo para que se descongele en el refrigerador, luego déjelo a temperatura ambiente antes de asarlo a la parrilla, aproximadamente 30 minutos fuera del refrigerador.

3. Sazone el bistec antes de asarlo. La carne debe estar bien sazonada antes de cocinarla. Use una mezcla de sal y pimienta negra recién molida. No hay necesidad de ser tímido aquí. Aplique la mezcla de condimentos generosamente, frótelo y empújelo en la superficie de la carne. Al contrario de lo que algunas personas creen, salar el bistec antes de cocinarlo no hará que se seque.

4. Ase a fuego alto. Se toma la carne a temperatura ambiente, se sazona y se echa a la parrilla bien caliente. Ya sea que use una parrilla de gas, carbón u otra fuente de calor, realmente no importa. Solo asegúrate de que esté caliente. Está tratando de dorar bien el exterior del bistec, por lo que cuanto más caliente, mejor.

5. Mantenlo jugoso.¡No dejes que se le salga el jugo al bistec! Use tenazas para asar para darle la vuelta al bistec, no un tenedor para asar. Si le haces agujeros a tu filete con el tenedor, todos esos deliciosos jugos se acabarán, dejándote con un trozo de carne seco. Cocine hasta alcanzar el nivel deseado de cocción. Me gustan mis bistecs crudos, así que los cocino poco tiempo. Tienes que experimentar aquí para saber cuánto tiempo cocinar el bistec al nivel de cocción que prefieras. Después de sacar los filetes de la parrilla, déjelos reposar (siéntese solos, sin pinchar ni cortar) durante al menos 5 minutos para que los jugos se puedan redistribuir por toda la carne. Si corta los bistecs antes de que descansen, todos los jugos se acabarán dejándolo con una cena aburrida y aburrida, no jugosa. No es lo que estabas buscando, un delicioso jugo corriendo por la barbilla de un trozo de carne perfectamente cocida.

Si sigue estos cinco sencillos consejos, podrá sacar los filetes perfectos de la parrilla en todo momento.

27 Comments

27 Comments

  1. PersonaFanMan

    6 October 2021 at 18:07

    Steak is in this man's blood

  2. sławek ślęzak

    6 October 2021 at 18:07

    kiełbasa in en is sausage? maybe polish sausage

  3. KraziiKlonii

    6 October 2021 at 18:07

    What brand of wireless thermometers do you use my guy?

  4. Scott Spooner

    6 October 2021 at 18:07

    I love these guys!!!

  5. Reggie S

    6 October 2021 at 18:07

    what kind of wireless probes are you using and where could I get them?

  6. Brad Holtzclaw

    6 October 2021 at 18:07

    Duh….easy, it's on the George Foreman.

  7. Luke

    6 October 2021 at 18:07

    Angel, take that beard off. You have a pretty face, show it to the world. The Divine gave it to you. The beard is not so good dear. 👍

  8. Fede Peroni

    6 October 2021 at 18:07

    So which one was the best?

  9. Nico Gerst

    6 October 2021 at 18:07

    were all 3 steaks finished at exactly the same time? Sounds like you need 2-3 grills to do so, but I only saw 1… would be unfair to taste test if one steak had already been sitting around waiting for the others to get done.

  10. Dave

    6 October 2021 at 18:07

    I prefer putting my steaks in my smoker at 250°F until they reach 125°F internally. Let them rest for 20 minutes under foil. Then sear them in really hot cast iron pan for about a minute per side. Add some smoked butter (smoked with the steaks in a bowl) to the cast iron with some garlic and rosemary and baste. Tastes amazing having that extra flavor of smoke.

    Can do the same thing in the oven if you don’t have a grill or smoker. Just set oven to 250°F.

  11. Fernando

    6 October 2021 at 18:07

    Boy, that voice got on my nerves… why do you have to end EVERY sentence like Barry White?

  12. Jamie Garcia Carrasco

    6 October 2021 at 18:07

    I really don't like that people shame others for having their steak well done I really tried to eat it medium weird it's disgusting. I can't eat it if it's not fully cooked and if your person knows what they're doing you can cook a steak well done and have it still taste amazing and juicy.

    Love the video but people really need to open their minds and understand that the perfect shake can be anything and not shame people for not having steak that's not medium rare it really sucks when people look at me with disgust when I say that I can't eat steak raw.

  13. Christopher Knight

    6 October 2021 at 18:07

    Meat with a Meat side dish! I love it!!!

  14. tomke90

    6 October 2021 at 18:07

    Kiełbasa sasuage 🙂

  15. junior ochoa

    6 October 2021 at 18:07

    Wait for the 3rd one it showed on the screen 350° but then while talking about it they say the best cooking temp is 250° pointing at the third steak?

  16. Black Heart Cliche

    6 October 2021 at 18:07

    am i the only one impressed by angels fork flip

  17. Scrone18

    6 October 2021 at 18:07

    Guga! Loved the episode! How about an episode where you use a simple propane grill with a smoker box. I can imagine that many do not have all the tools you are using and would love to create a wonderful steak using different grill types. Think the average person may have what's available at your local mega store.

  18. Burhan Koja Oghlan

    6 October 2021 at 18:07

    Very poor cooking instructions unfortunately..You shoud've explained more and with accurate information.. I have no idea which one you guys picked at the end and I don't understand what temp should I set the bbq to before throwing the steaks inside..Thanks for what I learned for sure, but please have more accurate next time.

  19. Daniel Gonzalez

    6 October 2021 at 18:07

    Guga which ones are in your opinion the best beef cuts for BBQ?

  20. DANK

    6 October 2021 at 18:07

    How does his charcoal grill have such a large flame??

  21. Taikung940

    6 October 2021 at 18:07

    “If you’re going to eat steak, it’s going to be a good day!”
    Me who has experienced frustration, depression and stress all day : yeah, I’m here trying to make my day better

  22. Treyon Daren

    6 October 2021 at 18:07

    GUGA, you messed up the temperatures at 9:00, The Last one (1 Hour) should be 250 F, not 350 F… i mean, the second one (25 min) said that it was indirect grilling and reverse sear for 25 min…. the second one is the same but at 350… im very sure you mixed the temperatures up. The second one should be 25 min, indirect grilling and reverse sear at 350… and the last one indirect grilling and reverse sear at 250….. Otherwise, if you put a steak at 350 F for 1 hour… well you will get an very well done and overcook steak

  23. Nan Wu

    6 October 2021 at 18:07

    Hi, do you have a video on how to pick out steaks at the shop? Thanks

  24. dope as yoda

    6 October 2021 at 18:07

    Guga you should try making fishburger!?

  25. GerayinTV

    6 October 2021 at 18:07

    Gugs u ever sear n then bring to temp after?

  26. Alexander Effendy

    6 October 2021 at 18:07

    0:23 which part of meat is this?

  27. Vernon Govender

    6 October 2021 at 18:07

    Why does he end his sentences in italics 😂

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