A universal steak recipe. We tell you how to cook beef steak properly. The secrets of cooking steak: how much and how to roast a steak, what is the most delicious roast steak, why the steak needs to "rest".
The method is universal for almost all steaks.
We have a striploin without a bone.
Marbling is the amount of fat layers and thickness.
The greater the marbling, the juicier and richer the taste of the steak.
The richer the color of the steak, the older the steer was, the more flavor there is in the meat, but also the meat is tougher.
The marbling is small here.
No need to wash the meat. Unless there's obvious dirt, or you can't stand it. Then wash it only in cold water and dry it immediately.
When taken out of the refrigerator, take it out of the package, wipe it with a paper towel and let it lie for 30 to 60 minutes at room temperature. And check the smell. It should smell like milk. If there is a sour smell or a rotten smell, throw this meat away. Also, the meat should not be sticky, and there should be no colored film on the surface.
When the meat has lain down and reached a temperature of at least 20-23 ° C, it's time to cook. Preheat the pan to 180 ° C, oil the steak and put it in the pan.
It is better to take a flat frying pan without a grill pattern. The steak is cooked more evenly on it and loses less moisture.
After a minute, turn it over.
The 2.5 cm thick steak was turned 6 times on each side, that is, only 12 times for 1 minute.
We check the temperature inside the steak, it shows 58 ° C - this is medium rare.
Remove from the pan and leave for 3-5 minutes so that the juices are evenly distributed over the steak, plus - by inertia it is still cooking inside.
Sprinkle with salt and pepper.
21 сен 2024
