The secret of juicy cutlet: why the meat should rest

The main rule of chef Bobur is not to rush, especially when it comes to cutlets.

The "Gorynych" cutlet weights only 400 grams, and that is exactly why you can not throw it onto the pan and wait until it is done. 
If you cook it continiously, the outside will get a nice crust, however inside the meat will remain raw. 
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Bobur advices to work in cycles: big heat for browning - rest for 10 minutes - oven for 5 minutes - them rest again for 5 minutes. Repeat this 3 times. Only this way the heat gets evenly to the center.

The second principle is respect for the product. If the beef is good quality, it does not need any spices. Only salt and pepper. It is better to buy meat at the market - the selection there is more lively, and you can see the quality right away. This, according to the chef, makes up 50% of success of any dish.

And lastly: do not be afraid to make mistakes. Out of ten attempts, nine may fail, however the tenth will be the one. Expirience in cooking only comes through practice, attentiveness and honesty - with yourself.