Rabim nasvet za popoln steak

FiReFTW je 23. nov 2016 ob 18:02 izjavil:

Torej kot naslov pove, bi rad naredil popoln steak.
Do zdaj sem več ali manj večino steakov jedel v restavracijah, ene 3-4 krat sem si doma naredil nekaj, vendar so bili fileji dokaj tanki in bilo je stegno, tako da je končni izdelek bil precej žilavo meso, ampak je bilo pa kr okusno začinjeno.
Danes pa sem se odločil da probam res naret en konkreten, mehek, sočen steak, zato sem kupil 300g pljučne pečenke, narezano prav v kos za steak.
Kos je visok 5cm.
Trenutno sem ga shranil v hladilnik, zdaj pa rabim nasvet kako in kaj.
Ga pustim v hladilniku do jutri, ali naredim kak pac v kerega ga namočim do jutri?
Potem jutri ga vzamem koliko prej iz hladilnika?
Ga spečem kar tako kot je (torej 5cm debeline) ali narežem na 2 kosa po 2.5cm?
Kako dolgo ga pečem na vsaki strani za to debelino?

Če ga boš solil pred pečenjem, bo trd in žilav!

FiReFTW je 23. nov 2016 ob 19:12 izjavil:

koyotee, jaz imam termometer za meso, ampak ni nekako tako pri steaku da naj nebi rezal ali vtikal stvari not, ker potem sokovi stečejo ven?

koyotee je 23. nov 2016 ob 19:31 izjavil:

Steaka se ne soli pred peko!

ingeniero je 23. nov 2016 ob 19:39 izjavil:

harvey: A ne, če pustiš šnicel 5-10 minut, je potem že čisto hladen?

harvey je 23. nov 2016 ob 20:58 izjavil:

@Aston_11, poskusi s tehniko neprestanega obračanja, na 10-15 sekund.

harvey je 23. nov 2016 ob 20:58 izjavil:

Odvisno kako velik kos imaš v planu, pa Jamiejeve začinjevalske variante ni potrebno v popolnosti posnemati

harvey je 23. nov 2016 ob 21:07 izjavil:

To boš verjetno delal iz potrebušine s kožo

Indeed, the absolute best steak I had was one that I had salted on both sides then allowed to rest on a rack overnight in the refrigerator uncovered. It appears to dry out slightly, but it's only superficial--the amount of drying that occurs from an overnight rest (about 5% moisture loss) is negligible compared to the amount of moisture driven off during cooking anyway (upwards of 20%, even more in the hard-seared edges). As the salt makes its way back into the meat, you'll probably also notice that it becomes a deeper color. That's because the dissolved proteins scatter light differently than they did when they were still whole.

Many common notions, and even some authoritative explanations, of how salt transforms meat and seafood are misleading or simply wrong. Osmosis is frequently cited to explain the flow of dissolved salt into and the flow ofwater out of muscle foods, but detailed research by meat scientists has shown that conventional osmosis does not play the role many people think it does. Osmosis alone would draw water out, but brining actually causes water to flow into the flesh. Wet curing causes water to flow in and then out, whereas dry-curing only draws water out and begins drying flesh immediately.

What's really going on? Chloride ions, from dissolved salt, diffuse into muscle fibers and accumulate along the surface of protein filaments. As these ions increase in number, they generate a negative charge that loosens and pushes neighboring filaments apart-analogous to the way magnets with the same polarization repel each other. The charged filaments push far enough apart that they cause the muscle fibers to swell if water is available to fill the space opened up in the process. Brines and wet cures supply excess water, so they actually plump the flesh, at least initially, while dry-cures do not.

But both liquid brines and dry rubs yield juicier meats and seafood. That's because, even if there is no surrounding water to draw in, proteins are modified by the ions in ways that cause them to bind the water in the flesh more tightly as well as to resist the shrinking of muscle fibers that squeezes juices out during cooking. The flesh continues to swell and bind water more tightly until its salinity increases to 6%, and then it shrinks and begins to lose water.