It is believed that steak is a national American dish, however, history indicates that it first appeared in ancient Rome, after it was found out in England. And now, years later, when the recipe became known in America, the inhabitants of the country decided that this culinary masterpiece was created just for them.
Although there is another version that the birthplace of steak is really America. Indigenous people, Indians, cooked meat at the stake using wooden grills made of twigs.
Over time, the steak recipe became known throughout the world.
What it is?
Ramp steak is a piece of meat of a young bull, cut from the thigh of the rump in the transverse direction with a thickness of 3-5 cm. Compared to the other part of the carcass, this is quite tough meat, which requires a special approach. But if you follow the culinary tips, you end up with a soft and tasty ramp steak.
At first glance, a steak is a simple dish, just a piece of beef fried on fire. But if you look, this whole culture of cooking it, from choosing meat to creating a festive atmosphere and special mood during the cooking period.
Meat selection
The right choice of meat is the key to success in preparing a delicious juicy steak. The most commonly used imported beef. When buying chopped meat, you need to pay attention to the thickness of the piece, the standard thickness for the steak is 2.5 cm, as well as the uniform distribution of fat throughout its part. During frying, the fat melts, making the steak more tender.
How to make a ramp steak
From the evening, frozen meat should be removed from the freezer and thawed in the refrigerator during the night. Before cooking (20 minutes), remove from the refrigerator to dry and warm to room temperature. Subject to these rules, the steak is fried until fully cooked in 10-12 minutes.
In order for the steak to turn out juicy and soft, it must first be marinated in soy or lemon sauce with seasonings and spices; add some garlic if desired, although many add only salt and pepper. The meat is pickled for 1-2 hours.
When frying a steak, oil is not added. An exception - when frying in a grill pan, it is the piece of meat that is coated with oil.
The pan should be as heated as possible. To determine if it is warm enough, you can drop a drop of water on it. If a drop begins to run on a heated surface, then the pan is heated to the desired temperature.
Each side of the steak should be fried for 4 minutes. Frequent turning of meat contributes to drying. The result is a fried and firm steak.
If the recipe for a ramp steak involves grilling, then make sure that the fat does not drip onto the coals to avoid fire. The flame dries the dish. Place another plate next to it so that there is room to spread it in case of a flame.
The readiness of the steak can be determined by slightly pressing on a piece of meat. If done correctly, the steak will be supple and soft.
Ready steak should be given a little "rest". Then it can be served on the table.
A great side dish is baked potatoes or stewed vegetables. You can add the sauce, and a glass of red wine is suitable for alcohol.
Useful Tips for Note
- Salt the ramp steak preferably at the end of cooking.
- It is not recommended to often turn the steak during frying, otherwise the dish will turn out to be overdried.
- In order not to break the crust, do not cool hot coals with water during grilling, to avoid a sharp drop in temperature.
- It is undesirable to check the readiness of the steak with a notch - the steak may lose its juiciness.
Cook with love!