The tab strong > can be eaten pan-fried or grilled, and especially rare to increase all its flavors: 1 minute on each side, taking care to turn it over with a meat tong. It is important to grasp the surface to caramelize the juices, so as to leave as much juice as possible inside the meat.
Just pan-fried, salted and peppered, the tab delights lovers of long-fiber meat.
Also remember not to cook the tab directly out of the refrigerator: leave it a few time to return to room temperature to avoid thermal shock during cooking which may contract the muscle fibers and harden the meat. Likewise, a slight rest time under a sheet of aluminum foil will allow the meat to relax, the heat to distribute evenly, resulting in even more tender meat.
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