Big pieces of the baked meat – a great choice for busy cooks as meat can be put in an oven, and it doesn't demand a large amount of attention. The problem is that it is very easy to overdo meat, and it will become rigid, dry and not giving in to chewing. There are several secrets thanks to which meat will turn out gentle and juicy.
1. Warm an oven at a temperature of 150 °C.
2. Mix 2 parts of sea salt and 8 parts of hot water. Mix solution a table or wooden spoon that salt was completely dissolved.
3. Rub a steak from each party with 1 tablespoon of olive oil. Sprinkle meat with sea salt and ground black pepper.
4. Fill the syringe with solution of water and salt. Thrust a needle in the thickest part of a steak and inject liquid.
5. Put a lattice for roasting in a brazier, and put meat on a lattice. Strengthen edges of a lattice so that the lattice slightly squeezed edges of meat.
6. Cover a brazier with aluminum foil. Bake meat at the rate of 30 minutes on 450 g if you want meat to turn out with blood, 35 minutes - that it was juicy, 40 minutes – for average extent of pro-frying. Don't cook meat longer than this time if you want it to remain gentle.
7. Get a brazier from an oven and leave for 15 minutes then slice and give on a table.