Meat is an ancient preference in the nutrition of mankind. The piece of meat on the table has always been an indicator of prosperity, and the variety of meat cooking is amazing. But mouth-watering steaks remain in the group of leaders in culinary preferences for centuries. Even Elena Molokhovets in the famous manual for young housewives, published in the 19th century, devoted a whole section to the skill of cooking steaks.
How to fry a steak so that it truly reveals the taste of meat and becomes the decoration of a festive meal? It turns out cooking steaks is a whole science in cooking. And the story ascribes the technology of cooking dishes to the Americans, claiming that steaks came to Europe from America, after elite bull-calves from Europe were brought to this America.
We will not deal with historical facts, it is more important to understand how to properly grill a steak, and what is included in the concept of correctness. First of all, there are certain requirements for meat. First we’ll find out not how to fry a steak, but from what to fry it. Classic rules require the use of beef. And not just any, but well-fed young gobies with tender meat and thin veins of fat in it. Moreover, beef should be impeccable freshness, no freezing.
Read how to grill steak before heading out for a piece of meat. After all, not every part of the carcass is suitable for a dish . The ideal option is obtained from thin-edge sirloin meat; for home cooking, tenderloin or rump is often bought. If you take part of the carcass between 5 and 12 ribs, then the steaks can be cooked directly on the bone.
It remains to decide how to fry the steak at home, without special plates of good restaurants. Subject to certain conditions for cooking steaks, meat can be cooked yourself on a regular gas stove. Determined with a frying pan: it should be with a thick bottom and a good
non-stick coating. Modern grill pans are also great for frying steaks.
The meat is bought, the pan is prepared - we proceed directly to the cooking of the steak. We cut the pieces of meat quite thickly and flatten them with our hands or with the flat bottom of the pan. After flattening, they should be no thinner than 3 centimeters. Wet each piece thoroughly with a paper towel, the surface of the meat should become completely dry. Lubricate the dried steaks abundantly with olive or other vegetable oil and leave on the board.
While the steaks are soaked in butter, prepare the pan. It must be well heated over a fire. If the temperature is insufficient, the meat will drain juice, and the steaks will be hopelessly spoiled. The task of the first minute the meat is in the pan is to seal the juice inside. This is achieved if a crust forms quickly on the surface of the steak.
We put a steak on a well-heated skillet, you can put two pieces, if the size of the pan allows, but in no case do not allow them to touch each other. Literally one and a half minutes in a very strong heat, fry the sides of the steak, then reduce the heat to medium and another 4 minutes each barrel is fried. It is necessary to ensure that the meat is not burnt at this time. Cook to the degree of roasting that you like.
The classic steak should be pink and soft on the cut. If you prefer roasted meat, bring it to readiness in a non-hot oven. Remove the prepared steaks from the heat, sprinkle with salt and spices and cover with foil to get the meat inside. You can serve.
It was all about beef, but how to fry pork steak? The whole technology is the same, only the meat must be roasted. The concept of a steak with blood in pork meat is not allowed.