{"id":27105,"date":"2018-12-21T13:26:00","date_gmt":"2018-12-21T13:26:00","guid":{"rendered":"https:\/\/red-garter.miraibay.net\/2018\/12\/21\/el-bistec-perfecto-en-5-pasos\/"},"modified":"2026-05-21T23:43:56","modified_gmt":"2026-05-21T23:43:56","slug":"el-bistec-perfecto-en-5-pasos","status":"publish","type":"post","link":"https:\/\/red-garter.miraibay.net\/es\/pubtalk\/el-bistec-perfecto-en-5-pasos\/","title":{"rendered":"El bistec perfecto en 5 pasos"},"content":{"rendered":"

Aqu\u00ed en Red Garter a la carne le tenemos cari\u00f1o. La Steakhouse abri\u00f3 en 2001, mucho antes de que fuera tendencia. Siguiendo el modelo American Diner, aqu\u00ed encuentras todo lo \u201casable\u201d: bistec, tagliata, chulet\u00f3n, pollo\u2026
\nAs\u00ed que estamos bastante tranquilos para darte 5 consejos para un bistec en condiciones.<\/p>\n

    \n
  1. \n
      \n
    1. La materia prima. Ya sea un T-bone, una Fiorentina o un entrecot, el fondo no cambia: \u00a1la carne no se compra donde sea! Tener certeza del origen y de la maduraci\u00f3n es el primer paso para un resultado exitoso.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n
        \n
      1. \n
          \n
        1. Cuesti\u00f3n de grosor. \u201cPor debajo de 4 dedos es carpaccio\u201d, se dice en Florencia. Los cuatro dedos son obviamente la medida m\u00ednima que debe tener un bistec para poder aspirar al estatus de \u201cFiorentina\u201d. Pero tambi\u00e9n para todo lo dem\u00e1s, el grosor es una de las variables que determinan la duraci\u00f3n de la cocci\u00f3n.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n
            \n
          1. \n
              \n
            1. La temperatura. Si no quer\u00e9is un resultado \u201ccaliente fuera, fr\u00edo dentro\u201d, recordad que la carne se cocina cuando llega a temperatura ambiente. Sacadla del frigor\u00edfico unas horas antes y dejadla reposar antes de afrontar el dif\u00edcil paso por la parrilla.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n
                \n
              1. \n
                  \n
                1. No a la humedad. La \u201creacci\u00f3n de Maillard\u201d es ese proceso qu\u00edmico gracias al cual se forma la suculenta \u201ccostrita\u201d sobre la carne. La humedad no le quiere bien a Maillard, y por tanto tampoco a la suculenta costra. \u00a1Acordaos de secar con hojas de papel absorbente el bistec antes de cocinarlo, eliminando cualquier rastro de nuestra enemiga humedad!<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n
                    \n
                  1. \n
                      \n
                    1. La cocci\u00f3n. Bueno, ni siquiera hace falta decir que el bistec habr\u00eda que cocinarlo en una parrilla de verdad. Pero, aunque cocin\u00e9is en plancha o parrillera, la temperatura debe estar al rojo vivo (no caliente, al rojo vivo). Y tampoco hace falta decir que los mejores materiales \u2014 si no cocin\u00e1is a la barbacoa \u2014 son el hierro y la fundici\u00f3n. Y que vuestra querida amiga sart\u00e9n antiadherente simplemente os va a hervir el bistec, con todos los respetos para nuestro amigo Maillard (ver arriba), que a estas alturas ya ha visto de todo (sobre todo crudo).<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

                      Y si os entran ganas de probar el resultado de todo esto pero sois demasiado vagos, no os preocup\u00e9is, en Red Garter siempre hay una mesa para vosotros.<\/p>\n","protected":false},"excerpt":{"rendered":"

                      Aqu\u00ed en Red Garter a la carne le tenemos cari\u00f1o. La Steakhouse abri\u00f3 en 2001, mucho antes de que fuera tendencia. Siguiendo el modelo American Diner, aqu\u00ed encuentras todo lo \u201casable\u201d: bistec, tagliata, chulet\u00f3n, pollo\u2026 As\u00ed que estamos bastante tranquilos para darte 5 consejos para un bistec en condiciones. La materia prima. Ya sea un […]<\/p>\n","protected":false},"author":1,"featured_media":27617,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-27105","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pubtalk"],"yoast_head":"\nEl Filete Perfecto en 5 Pasos | Red Garter<\/title>\n<meta name=\"description\" content=\"El filete perfecto en Red Garter Steakhouse de Florencia: desde la selecci\u00f3n de la carne hasta la cocci\u00f3n ideal, sigue nuestros 5 consejos.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El Filete Perfecto en 5 Pasos | Red Garter\" \/>\n<meta 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