Porterhouse steak

On the first glance the porterhouse steak is pretty straightforward in meal residence toasted on both sides of meat. But properly prepare it meal cannot all cooks. The process of cooking hides many subtleties, starting from proper selection and preparation meat and finishing technology. Therefore, to make this steak can only professionals armed with the knowledge, experience and special equipment.

To prepare a perfect porterhouse steak, it should not only choose the right meats, but it's perfect fry. For cooking was developed a special technology of cooking over a fire allowing preserving the natural texture of meat. According to her first steak being cooked on a hot frying surface temperature about 250 ° C, where it quickly, literally within 15-20 seconds while it grasps. On a piece of meat produced solid crust that prevents leakage juice. Then steak is passed on to the surface, the temperature of which composes about 150 ° C, which allows you to bring it to the desired degree of readiness.

Porterhouse steak it is cut from the loin back in the thick edge of the tenderloin.

Next he needs a little lay that the juice would evenly dispersed over the meat. Ideal equipment for cooking steaks is the spiritual closet or oven Josper charcoal, where walking on all sides by the heat builds up pressure inside the piece. To the meat tasty and came in line with the wishes of the guest is required to comply with the desired degree of roasting steak, corresponding to a particular temperature regime. Although the difference between the modes is only 3-4 ° C, a good cook is able to detect it by eye.