A truly Brazilian dish is not the same without everyone’s favorite: red meat! There are people who prefer thinner, or taller. With or without fat. However, when it comes to meat, there is always a question to ask whether it is BBQ, lunch or dinner.
The meat has an incomparable flavor and is high in protein, and therefore must be treated and prepared in the way that most pleases the palate of the person. Today, we have several types of cut, texture and stitches. There are those who prefer the rare steak, claiming to be tastier, others ask well done, and others, ask the medium.
Anyway, which one to choose and who is right? Would you know how to tell the difference between one point and the other? Would you know how to prepare according to one’s taste?
The truth is that the right point goes beyond the palate, but it also involves the choice of the piece and all its preparation technique. Let us get to know the different points of the meat:
- Rare: This point is what we call “sealing the flesh” where it was cooked only on the surface and slightly heated inside. You will notice that its structure will be virtually unchanged. For lovers of red meat, this is the softest point.
- Medium Rare: One of the most requested in the steakhouses, the “Medium Rare” meat, has a more grilled and opaque surface, keeping the interior with the original structure, releasing when pressed a large part of its juice, besides the very reddish coloration. Many believe that this is the point where one can most appreciate the taste of meat.
- Medium: The difference for the last point is that the embroideries already appear more cooked, leaving to tighten the flesh, moist of blood. Always be careful when grilling the piece, because the appearance is very similar.
- Medium Well: At this point, the meat is already much harder, the color is no longer reddish and does not release much juice from the inside.
- Well Done: The last point of the meat is already with all its structure altered, with the internal and external color brown and roasted aspect. It is great for anyone who is not a fan of a bloody meat, because it does not release any juice. The great secret is to seal on high heat and continue cooking on low heat for about 10 minutes.