Steaks in the champion of Hungarian firefighter
Sándor Dezmond, a special drug manager of the Kaposvár Fire Department, has a really strange but probably very popular hobby. Alexander has been working as a firefighter for 21 years, which is an interesting profession in itself, but 11 years ago he found a special and very lovable hobby. Since then, Cooki has been obsessed with steaks, or beef, and has been working to polish his technique as perfect as possible. In his last race, he also brought the Golden Ticket recognition to gain the right to enter the Texas World Competition.
« When I baked the first steak, I thought it wasn't bad, I would definitely think differently today, » Alexander laughed. – At that time, they didn't even know what a tree was about, and I drew knowledge from books and newspaper articles. Of course, in the end, the meat was always out.
According to Alexander, a lifelong learning process is that one can find out the trick of real steak.
« The ultimate goal, of course, is always for the meat to be roasted, » Alexander said with a smile, smiling. – The difficulty is that the circumstances are always different: spices, trends and, last but not least, meat change.
And the essence of baking is exactly the perfect ingredient. It is still not easy to find the right meat here, though more and more butchers are selling good steaks.
« Of course, the real premium quality comes from America, but it is the home of steak, » Sándor explained. – The peak is the meat of the beef of the wagyu, the kilo of it is between 60-90 thousand forints – say, in an average Hungarian household, no one will buy it to bake at home. What is available, however, is quite good enough, is Angus's beef meat, which can make good steaks.
Alexander, although he is undoubtedly in the forefront here, may not qualify for the Texas World Competition, although he has received the right. However, since traveling and staying outside would have to stand on his own pocket, this year it probably won't work, and until the competition, there are only a few weeks left. Of course, even if the world does not know how good it is, its friends and comrades will continue to help Sándor develop.
– The real secret is that the meat must be greasy. The fat tissue melts between the fibers of the meat while baking, making it the whole crumbling. Steak really should not be overwhelmed, I think the medium, which can be accepted for everyone, will become a shoe sole.
Alexander also revealed how to make good steaks at home, even in the kitchen: – the first – and perhaps most important – to select high quality meat. The intestine is too dry for me because it is fat-free, of course, many people swear to it, I consider Ribeye a much better choice, maybe this is the meat I most liked. The second is seasoning: no need to think about, enough salt and pepper. Then bake the meat in a hot frying pan: an average slice of 2-3 cm thick only needs 3-3 minutes on both sides. Then we can put butter, thyme, rosemary, but it's a matter of taste.
