Grill meat following the 5 easy steps. Share with your friends: 
Contents
Perfect result
Grilling meat is pretty easy. Harder to fry it right – but you will succeed if you remember the main the commandments. 
Обсушите мясо
Who does not like a crispy crust on a steak? These are caramelized patches appear when meat comes in contact with a hot grill grilling. Dry the meat first using paper or any clean towel without lint. It removes excess moisture, which during frying forms steam, interfering with caramelization. 
Посолите и поперчите перед жаркой
Salt draws moisture to the surface, so season the meat immediately before frying, otherwise drying will turn out to be useless. 
Оставьте на гриле
When the meat is grilled, do not give in to the desire to touch it or raise until it separates from the grill. Thereby distinct strips (i.e. better taste) are formed, and the meat is not will tear. As soon as the meat is browned (or caramelized) and moves away from the grill, finish the roasting, often turning over to meat was cooked evenly. 
Дайте полежать
When you remove meat from the grill, two things happen. 1) Meat continues to cook – his temperature is still rising, sometimes 5-6 ° C. 2) When the meat is hot, its physical texture weakens, becoming less dense and worse preserves juice (this is important for taste); when the meat is removed from the grill, it cools and regains a stable structure in which juices are held. In a word steaks should be allowed to lie for about 10 minutes to remain juicy. Larger pieces leave for 20 minutes. 
Разрезайте поперек волокон
If you inspect a large piece of meat, you will notice that the fibers go parallel to each other, as well as in wood. Cut meat perpendicular to the fibers, then they will be shorter, which means a piece will turn out more gentle. (For an experiment, try chewing a piece meat cut along the fiber).
