Ukupheka i-steak efanelekileyo akukho lula - zikhona iimpazamo ezininzi onokuthi uzenze . Kangangexesha elide, ubulumko obugqithisileyo ibiyeyona nto imbi onokuyenza ukusikwa kwesiteki kukuyigqithisa (nge UNapoleon ), kodwa kuyacaca ukuba kukho ukusikwa kwe-steak okungafanelekanga ukuba kudliwe kunqabile.
Nokuba uzama yitya inyama ebomvu encinci , usafuna ukuqiniseka ukuba i-steak oyityayo isaphekelwa kwimfezeko. Kwaye ukuba upheka i-steak yakho yesiketi, i-ribeye, kunye ne-filet mignon enqabileyo, ke, unokulahleka kuko konke abanokukunika.
Kutheni kufuneka upheke ii-steaks ezithile ezidlulileyo ezinqabileyo
Isizathu sokuba ezinye ii-steaks zifuna ukuphekwa kunqabile ngenxa yokuba zizaliswe ngamafutha kunye nezicubu ezinxibelelanayo (nge Ushishino ngaphakathi ). Ukuba uphantsi koku kusikwa, kunokuba nzima kwaye amanqatha anokuhlafuna. Ziphekele kwindawo ezinqabileyo, ezinqabileyo, okanye eziphakathi-kakuhle kwezinye iimeko, kwelinye icala, kwaye ubushushu buya kuwapheka loo mafutha kwaye bunyibilike ezinye zezihlunu ezinxibelelanayo. Inyama ngoku inencindi kwaye ithambile, kwaye awuhlalanga apho uhlafuna amanqatha imizuzu emihlanu emva kokuba ulumile.
Ukubonelelwa ngokucacileyo ukuba inyama yakho inokufuna ukuphekwa ukuya kwindawo ephakathi okanye phakathi kakuhle kukutya okuziinkozo. Ukuba ungayibona ingqolowa yenyama ibaleka ubude be-steak, amathuba okuba ukusikwa kufuneka kuphekwe ukuya kumgangatho ophakathi okanye ophakathi kwiziphumo ezilungileyo (nge Ngobungangamsha ). Oko kuyakushiya ixesha elaneleyo lokuba izicubu ezinxibelelanayo ziphumle kwaye zifumane ithenda.
Kukho ezinye i-steaks, njenge-flatiron, i-sirloin ephezulu, kunye ne-paleron, ezixhomeke kwaye zinokupheka ezinqabileyo. Kodwa okunye ukusikwa okuthandwayo njenge-ribeye, umgca weNew York, i-T-bone, i-tip-tip, i-flank steak, kunye ne-filet mignon kufuneka iphekwe kwindawo enqabileyo, ngelixa i-skirt steak, i-chuck short rib, kunye ne-chuck flap steak kufuneka iphekwe phakathi Okona kunambitheka kunye nokuthungwa.
