Meat is sacred to most families. Lenten days for many become a real test of fortitude. Therefore, there are tens of thousands of ways to cook a meat dish. But a very special thing is veal steak. Chops, goulash and even most of the barbecue options - nothing before this juicy, fragrant and insanely tasty piece of meat. The only catch is how to make a truly juicy veal steak. Many chefs simply spoil the chic meat because of ignorance of how to approach it.
Right meat
In order for the veal steak in the pan to come out worthy of your attention, you must correctly approach the first stage of cooking, namely the purchase of meat. To begin with, it is worthwhile to understand that only back “spare parts” are suitable for steak. There, the muscles are as inactive as possible, and therefore the most soft. Which part of the back is already unprincipled and depends only on personal taste preferences.
The next subtlety: if you intend to get a delicious or even normal veal steak, refuse visits to the supermarket. In any case, that which does not specialize in meat. Only “walk-through” options are available in it; even cutting does not always correspond to the scheme posted behind the backs of sellers. It is better to stop at a meat (proven!) Store or market. If it is within reach.
Veal preparation
Super-fresh veal steak turns out, to put it mildly, not very. This is explained by the fact that the muscle after slaughter is not yet relaxed, which means that one should not expect softness. Veal needs to withstand. To do this, she is placed in the refrigerator for a week and covered with a paper napkin. Nothing bad will happen to the meat during this time, and shelter will save it from airing. In professional steakhouses, veal matures up to three weeks, but there are no suitable conditions for this at home.
Traditionally, veal steak is not pre marinated. But domestic meat is not very suitable for cooking this dish. Medallions can be put into business in their natural form, but the remaining varieties of the dorsal pulp should be held for 24 hours in a mineral water. It will not worsen the taste, but the softness of the steak will be guaranteed to you.
And the last: before frying the veal steak in a pan, give the meat time to warm up naturally. A couple of hours spent by him outside the refrigerator will not significantly slow you down. And in terms of juiciness, steaks will noticeably improve.
How to Make Veal Steak Deliciously
Some simple but mandatory rules:
- The meat is by no means thinly sliced. At least 2.5 centimeters thick. If you have filet mignon, the piece should be at least 5 centimeters thick.
- The pan is taken with a thick bottom and with a ribbed surface. It is heated without oil.
- Veal steak is dried to the ideal before being sent to the pan, salted and seasoned, and also coated with vegetable oil - this step eliminates the need to add it to the pan. That is, the burnout of oil and smoke from it will be prevented.
- If you want to put in any other spices, do not sprinkle them with meat. It is better to take branches of selected herbs or cloves of garlic and put them on a frying pan next to it: the aroma will saturate the steak, but will remain unobtrusive and delicate.
Veal steak is fried for no longer than three minutes on one side (usually less). Turn it over either with a spatula or with cooking tongs: the fork will cause the juice to leak.
The latest nuances
In food, not only taste is important, but also shape. To tempt your veal steak with its appearance, use the foil (sides) shape created by yourself when frying.
For lovers of increased tenderness, it might be interesting to advise you to send steaks after frying in the oven. The form can be smeared, but very finely. The meat is laid out on the bottom and put in the oven. 7 minutes will be enough for the rebuys, all 10 will be needed for the medallions. After removing the form, the foil is not removed immediately: the meat needs a minute or two to rest and relax.
Serve right away: veal steak tastes better with heat. Sauces, vegetables (fresh, salted, baked, stewed) and bread are approved as a company.