🥩 Today Pablo brings us a tip to get juicy, cooked meat without having to use complicated cooking techniques or follow sophisticated recipes. And sometimes the simplest is the best.
Its only secret is to take the piece out about 6 hours before cooking it so that it is at room temperature and warm inside. Once this is done, we pass it over the heat for a few seconds (marking it on each side) so that it is crispy and toasted. outside and melt in your mouth inside.
Pablo also tells us that in Argentina they have a totally different vision than ours about the best way to cook meat. For them, apart from previously tempering it, it is necessary to apply heat to a grill little by little so that the entire piece absorbs the temperature evenly, cooking it from the inside.
Which one do you prefer? 😄