Professional chefs always roast meat so tenderly and succulently

2020-05-18T18:11:27.100Z

Meat is delicate and not every amateur cook dares to throw an expensive piece of beef fillet or steak in the pan. This tip makes it easy for you.

Many don't dare to roast meat to the point.
If you look over the shoulder of professionals, it's not that difficult.
We'll give you a few tips.

If the meat is in the pan for too long, it becomes dry, tough and - what is worst - gets an unpleasant taste of liver. If this has happened to you in the past, then since then you probably have to steer clear of expensive pieces of meat such as hip steaks or beef fillet and prefer to stick to chicken breast fillets or schnitzel (although this also has its pitfalls, e.g. if the breading does not hold *).

All you have to do is look at the professionals' fingers to see that roasting meat is not "rocket science" .

It's that easy to roast meat properly

For the perfect steak - with wonderful roasted flavors on the outside, tender and pink on the inside - you only need a pan for a very short time. Fry it in a minute or two from both sides in a well preheated cast iron pan or a pan that just fine. It is important that the pan is nice and hot so that you can quickly conjure up roasted aromas on the meat surface. The meat then goes into the preheated oven at 160 degrees .

Also interesting: Before, during or after the roast - Do you always season meat incorrectly?

This is how you properly cook the meat in the oven

But you don't just put it in the oven with the pan - although that would of course be possible with a cast pan. The meat has no business on the baking sheet either, otherwise the meat will simmer in its own juice. Instead, place your steak or fillet on the wire rack and slide the baking sheet underneath to catch the escaping meat juices. Pour the crunchy hot oil over the meat again and let it cook.

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The cooking time in the oven depends on the thickness of the piece of meat. With a thickness of 2.5 centimeters, it is rare after about five minutes and medium after seven minutes . However, since the meat is still cooking, you must not cook it completely in the oven. Once you have taken it out of the tube, let it rest a little so that the meat fibers relax and the juices are evenly distributed in the meat.

Read more: Try this simple ingredient if you want to make delicious schnitzel

This way you know whether the meat is cooked

You can use a meat thermometer to check whether the meat is really cooked. The core temperature should be around 55 degrees if you like to eat the meat pink but not bloody. You can also simply press the thickest part. Depending on how it gives in under your finger pressure, you can estimate how it is. This is called the handball test, which we explained to you here *.

The method is not suitable for this meat

This simple cooking method is suitable for meat that doesn't lose a lot of water in the pan . The escaping liquid will otherwise cause you to fry the meat in the pan too long to roast it. It then cooks more than it cooks and ends up in the oven too late. The result: it is too tough and tough again. In such a case, the safer method is the so-called "backward roasting", which we are happy to explain to you here *.

Read also: Are you allowed to grill frozen meat? Expert gives this surprising answer