To keep the meat soft and juicy When cooking, it is essential to pay attention to both the timing and the heat intensity. The basic rule is to cook it for a few minutes per side, avoiding too long times which would make it dry and hard.
A crucial aspect concerns the flame temperature: it must be very high from the beginning. In this way the surface of the meat quickly undergoes a sealing reaction that closes the pores, forming a light external crust. This process retains the internal juices, preserving tenderness and flavor.
If, however, low and prolonged heat is used, the meat gradually releases its natural juices. The result is a preparation dry, stringy and tasteless, far from the ideal consistency of properly cooked meat.
In short, a short and intense cooking allows you to obtain meat that is golden on the outside and soft on the inside, maintaining all its organoleptic qualities intact.
