Naman alamar riba-ido steaks suna da taushi da kuma dadi, amma wannan dandano mai zafi din da zai iya ba da wani tudu. Yi babban aji na rubutun bushe da adana iska cikin wuri mai sanyi. Yana da kyau rubbed a alade, kaza, ko turkey. Har ila yau, tabbatar da duba shafukanmu na kasa don yin cikakken gasassun nama!
Abin da Kayi Bukatar
- 2 (1-inch-thickness, 12 ounce kowane)
- naman saro-ido steaks (boneless da mai trimmed)
- Ga Dry Rub:
- 2 teaspoons sabo ne tafarnuwa (minced)
- 2 teaspoons black barkono (coarsely ƙasa)
- 2 teaspoons bushe mustard
- 2 teaspoons
- paprika
- 2 teaspoons barkono foda
- 1 teaspoon dried thyme ganye (crumbled)
- 1/2 teaspoon gishiri
- 1 tablespoon
- man zaitun
- Garnish: sabo ne thyme sprigs
Yadda za a yi shi
1. Yi rubutun bushe : A cikin karamin kwano, haxa da tafarnuwa, barkono barkono, mustard, paprika, barkono mai laushi, thyme, gishiri, da barkono barkono har sai da blended.
2. Gyara man fetur a garesu biyu na steaks kuma sanya kowane nama akan babban takarda na filastik filastik. Rub da kayan ƙanshi a bangarorin biyu na steaks. Ƙara tam da firiji a kalla awa 1 ko har zuwa 24.
3. Yi amfani da wutar gas mai tsawo, shirya wuta mai cike da ƙanshi har sai dusar wuta ta zama fari, ko zafin wuta.
4. Grill ko tsintar da steaks 4 zuwa 6 inci sama da yanayin zafi don 5 zuwa 7 minutes a kowane gefe don rare, 7 zuwa 9 da minti na matsakaici, ko 9 zuwa 11 minutes gama da kyau aikata.
5. Cire steaks don yin amfani da faranti, ado da thyme sprigs, kuma ku bauta wa nan da nan.
Gurasa Mai Cikakken Gurasa
• Idan kayi amfani da gaurar gawayi , fara wuta a minti 30 zuwa 40 kafin ginin. Wuta tana shirye lokacin da duwatsun sun dubi kariya kuma za ka iya riƙe hannunka 4 zuwa 5 inci (hawan gumi) a kan duƙen wuta na kimanin 4 seconds kafin zafi ya ci gaba.
• Kashe dukkan tsire-tsire na duk wani abu mai haɗari.
• Gwanar daji da tsabta da tsabta tare da man fetur don hana tsintsa.
• Grill 1-inch-thick steaks 12 zuwa 14 minutes, juya sau ɗaya, don matsakaici rare ; 5 minti ya fi tsayi don matsakaici. Grill 18 to 20 minutes for 2-inch-thick steaks (5 minutes ya fi tsayi don matsakaici).
• Yi karamin yanke a cikin wani ɓangare na naman kuma duba launi don gaya idan an yi. Ko kuma taɓa shi. Rare zai zama laushi, matsakaici zai ba da dan kadan, kuma da kyau za a tabbata. Don steaks fiye da 1 1/2 inci m, saka thermometer nama a cikin thickest part-145 ° zuwa 150 ° F ne matsakaici rare, 160 ° F ne matsakaici.
• Bari steaks su tsaya a 'yan mintuna kaɗan bayan sunyi amfani da kayan juyayi don samun damar shirya da nama don tabbatar da sauki don sauƙaƙe.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 154 |
| Total Fat | 8 g |
| Fat Fat | 3 g |
| Fat maras nauyi | 4 g |
| Cholesterol | 51 MG |
| Sodium | 81 MG |
| Carbohydrates | 2 g |
| Fiber na abinci | 1 g |
| Protein | 17 g |