The beef from GANADERÍA REVUELTA should be properly prepared to maximize its exquisite flavor and enjoy its texture and tenderness. The whole beef production process is vital, from the time it is purchased to the time it is consumed. It is easy to mess up a cut of meat if it is not adequately prepared. Whichever the cut of meat chosen, the following aspects should be taken into account.
Storage of the meat is very important. It should always be kept in its vacuum package whether it is going to be consumed soon or not. For a fresh product it is enough to withdraw it from the refrigerator 15 to 20 minutes before grilling or cooking. If it is a frozen product it may remain in the freezer up to 6 months, always checking the “best by” date or expiration date.
It should be allowed to thaw out slowly. Remove from the freezer and place in the refrigerator for 12 hours. Avoiding a fast thawing prevents the loss of some of its qualities. The meat should not be grilled immediately after being taken from the refrigerator. It should be allowed to reach room temperature for 20 to 30 minutes before grilling.
Add just a small amount of sea salt for flavor, and fresh pepper, if desired. Do not add any type of cooking oil, flavoring agents or tenderizers.
Use charcoal or mesquite wood and allow for embers to form, without a flame. Make sure you have enough embers to finish the task. Meat that is half cooked or whose cooking is interrupted is irremediable, it will never attain its optimal cooking point. Remember that the embers should be very hot, the grill should not be more that 6 inches from the fire and never less than 4 inches. Remember that thicker beef requires more embers and more heat.
It is fundamental, from the start, to obtain a good sealing. That is, the meat should be exposed to high heat for 2 or 3 minutes for the external surface to cook in order to retain the internal juices. This may be attained by lowering the height of the grill or by increasing the amount of charcoal. It all depends on your abilities for grilling or on the advantages that your grill may offer. Once the cooking point has been reached, place the beef cuts slightly farther away from the embers.
One of the most important aspects when grilling beef is to determine the moment the meat should be turned over. This moment is reached when the top surface of the beef cut shows drops of juice and blood. Once the meat has been turned over, the same sign will tell you when it is time to take it off the grill. This is the traditional way of grilling beef, but in Mexico as well as in the United States, once the meat is sealed on both sides over the fire, an alternative way is to be turning the meat over several times every 3 to 6 minutes until the desired finishing is attained.
The most important advice we can give you to prevent ruining the meat is: ¡Never get distracted!
Withdraw the cuts from the grill and let them stand for 3 minutes before cutting and serving. Enjoy a good steak!
