One of the secrets of cooking is to know the term of the meat when we cook it, because we can leave it raw or overcooked. I share my secret so you know how to cook meat at its ideal point and so you can delight your family or guests.
For this tip you need: • Your favorite meat court • Olive oil • Salt • Pepper
In cuts, it is best to seal the meat without salt, in a plate or large pan, with oil, butter or both. You must seal it for 2 to 4 minutes per "face.
Once sealed, you must salt, season and enter the hot oven. In this way, the cooking will be more appropriate, because it will preserve the juices of the meat and will lead to a better distribution of heat.
Just by way of calculation, to cook baked red meat, calculate 20 to 25 minutes for every ½ kilo of meat. This means that, in a cut of 2 kilos, you will have a cooking of between 60 and 80 minutes, approximately.