Секрет мягкой говядины: как убрать жесткость мяса #говядина #лайфхак #кулинария

Ingredients

• 1 kg Beef (budget cut such as chuck steak or flank, trimmed and patted dry)
• 0.5 tsp Baking Soda (food‑grade, measured per kilogram of meat)
• to taste Salt (for seasoning after sear)
• to taste Pepper (freshly ground, added after sear)
• 2 tbsp High Smoke‑Point Oil (such as canola or grapeseed oil, for searing)

Instructions

1. Prepare the Beef

   Trim excess fat, pat the beef dry with paper towels, and place it in a mixing bowl.

   Time: PT5M

2. Apply Baking Soda

   Sprinkle 0.5 tsp of baking soda over the 1 kg of beef and gently massage it into the surface so it is evenly distributed.

   Time: PT5M

3. Rest the Meat

   Let the seasoned beef rest at room temperature for 15 minutes. This allows the alkaline environment to relax the protein fibers.

   Time: PT15M

4. Preheat the Skillet

   Place the cast‑iron skillet over medium‑high heat and add 2 tbsp of high smoke‑point oil. Heat until the oil just begins to shimmer.

   Time: PT5M

5. Sear the Beef

   Lay the rested beef in the hot skillet. Sear for about 3‑4 minutes per side, or until a deep brown crust forms and the interior reaches your desired doneness.

   Time: PT8M

6. Final Rest

   Transfer the seared beef to a cutting board, sprinkle with salt and pepper, and let it rest for 5 minutes before slicing.

   Time: PT5M

Nutrition Facts

Calories

2500

Protein

200 g

Carbohydrates

0 g

Fat

180 g

Fiber

0 g