How to Cook Beef Steak
Fresh fried meat had its admirers inall times. In ancient times it was the main food, thanks to which our ancestors survived. In the civilized world, the menu has become much more diverse, but this dish does not lose popularity, but only recruits it. Only recipes and ways of roasting change. Great success with these gourmets and lovers enjoys a beef steak. For the first time in the classic modern form it was cooked in the UK and became a cult and traditional meal for residents of many countries.
Beef steak recipe on a frying pan
There is not always an opportunity to go out into the countryside,to fry beef meat by all the rules at the stake. But this can be done at home. If you follow certain rules, the steak will turn out to be excellent. What is needed for this?
Ingredients:
pieces of beef, 2.5-3 cm thick
pepper, salt
vegetable oil (perfectly suited olive).
Cooking method:
in prepared pieces of meat (it should be room temperature) rub a spoonful of salt and pepper. Leave about 20 minutes to soak the pieces;
warm up the pan and pour more oil, sohow it promotes the formation of a characteristic crust. As soon as crackles begin, lay out the steaks, but not tightly, so that they are roasted, and not stewed;
minutes after 10-15 check the bottom, if the crust is reddish-brown, you can turn it over. The temperature can be adjusted as necessary, but the meat should be roasted, rather than languish;
Remove the frying pan before being ready, the steak will come from residual heat. If desired, you can add a piece of butter. Rosemary or thyme will add a special flavor;
leave it soaked with juice for a while, and you can enjoy.
Serve hot, perfectly combined with a vegetable garnish.
Secrets of Taste of Beef Steak
It should be noted that the main role in flavoringThe quality of the future steak is the choice of meat. The flesh should be free of veins and bones, best of all from the intercostal part. Ideally, if it's fresh, fresh meat. The product that has been frozen, loses some of its properties. Press your finger lightly on the flesh. If there is a groove, and then leveled - the meat is suitable. If the fresh can not reach, defrosting should take place in the refrigerator on the lower shelf, and not in any case not in the microwave. Let this method take longer, but the dish will get tastier.
Also note some points to improve the result:
selective meat should not be beaten, it is already tender enough for cooking;
Cut portioned pieces importantly across the fibers, so that during the frying the heat gets inwardly evenly;
the frying pan should be hot before laying out the meat, but the oil should not smoke, otherwise the steak will burn, it will be dry and stiff;
trying the readiness of meat, do not cut, but just push;
It is better to cover the ready dish not with a lid, but with aluminum foil.
Modern restaurants are preparing steaks fromfish, veal, lamb, but the most popular is beef steak, which has five species (riba, striploin, tenderleroin, shortloyin and loin on Tomahawk bone). This fragrant dish will be an excellent snack at any celebration or feast, and also will pleasantly please the households on a normal day at dinner.
