If you are thinking of buying a regular jumper, shirt or, worse, socks for your man on February 23, forget about it. A rare hero admits that clothing as a gift is not exactly what he dreams of on his only man's holiday. But from what - at least as a "warm-up" before the main gift - no real man will definitely refuse, so this is a juicy meat steak. How to cook the perfect steak at home, HELLO.RU decided to find out from the chef of the restaurant Tarantino Victor Apasev.
1. Steak classification
According to the most popular classification, meat is divided into 3 types: marble steaks - These are steaks from a thick or thin edge (Ribby, Striploin, New York), lean - steaks from tenderloin (Minion, Chateaubriand) and alternative steakssuch as steak Machete, Tibon, Tamagawk. At home you can cook almost any kind, the main thing is to have patience and understand the technology of cooking everyone.
2. How to choose meat for a particular type of steak
The main mistake of those who want to get an appetizing steak at home is the excessive savings on meat. Plain beef fillet for cooking Ribay, Chateaubriand or any other type of steak you choose is not at all suitable, it will turn out very tough. It is better to buy steaks from marble meat from proven butchers or take vacuum packages with ready-made sliced steaks. If you take a beef cut to make your own steaks, choose the most popular ones - Ribeye and Mignon.
The quality of the meat for the Minion can be checked in the following way: the finger falls into a good cut, and after you remove it, the flesh is quickly restored. Meat for rib-steak should be sufficiently marbled and soft, with streaks of fat. It is much harder to choose a quality Top Blade and not to confuse it with a stiffer part of the blade. It will be difficult for a non-professional to determine the quality, therefore it is better to dwell on the classics.
3. Can I cook from frozen meat
You can also cook steaks from frozen meat. The main thing is the right defrosting process. Meat must be put out of the freezer in the fridge the day before cooking, so that the defrosting takes place gently and delicately. Then there will be no heat stress for meat, which leads to a great loss of precious juice. If the meat is thawed in the refrigerator, all the juice will remain inside - and the steak will be soft and tasty.
4. What to fry steak at home and how to choose a frying pan
Frying a steak is most convenient in a grill pan or a conventional pan with a very thick bottom. The thick bottom of the pan ensures that after heating it will not lose its temperature and will keep it at one mark for a sufficient amount of time. If the bottom of the pan is thin, it cools quickly, and the meat does not fry, but is boiled in its own juice.
5. How to prepare meat for frying
You need to get the meat out of the refrigerator without fail a couple of hours before frying and let it reach room temperature. If you still decide to cook an alternative steak, you need to marinate it (talk about it later). Half an hour before cooking, the meat should be removed from the film, so that the tenderloin slightly weathered around the edges and the meat is covered with a light crust, which during frying will help keep all the juices inside the steak.
Salt and pepper meat is permissible only after cooking! On this I would like to give special attention. If you salt the meat before frying or during it, it will facilitate the penetration of juices to the outside, causing the meat to become tough.
6. Steak cooking technology
For the preparation of marble steaks (Ribeye, Striploin, New York) you need to use a minimum amount of oil, preferring olive. Cooking technology is quite simple. Meat should be laid out on a well heated pan and fry on each side for 2-3 minutes, then reduce heat to a minimum, cover the steak with a lid and let it stand for another 1-2 minutes. Pay attention, the longer we keep the steak under the lid, the higher will be the degree of roasting. For marble steaks, a medium degree is best, turning into a medium well. At the end of cooking, you can add garlic, rosemary, thyme or chilli pepper.
Lean tenderloin steaks (Mignon, Chateaubriand) are prepared using the same technology, but with a lot of butter. After we fry the steak on both sides and it becomes golden brown, we need to add butter to the pan and reduce the temperature to medium. We continue to fry the meat on a mixture of butter and olive oil, constantly pouring it with juice, which stands out from the steak itself. So the steak will get the right roast.
Filet Mignon Ribeye Tibon steak
Alternative steaks (Machete, Tibon, Tamagawk) need to be pickled in herbs. To make the meat softer, you can add a little mineral water in the marinade. For alternative steaks, a medium degree is better. It is not recommended to use this type of steak with blood.
7. How to determine the degree of roasting
Do not forget to control the degree of roasting! To determine it, it is better to use thermo needle. Each degree of roasting has its own ideal temperature: Rare - 40-43 degrees, Medium Rare - 44-46, Medium - 47-50, Medium Well - 55-57, Well Done - 60 and above. If there is no thermo needle at hand, you can try to determine the degree by touch with your finger. If the steak is too soft, then the cooking is insufficient, the meat is still raw. If the steak is tight, then the roasting is high. Cutting meat to check readiness is not worth it, because juice will immediately flow out of the meat.
8. Spices and steak sauces
The more succinctly the spices on the steak sound, the better. Therefore, do not use more than 2-3 spices at the same time. Ideal for steak is rosemary, garlic, and in rare cases - thyme. To convey the flavor of these spices to the dish, it is enough to put a sprig of rosemary or a clove of garlic on the already prepared steak, the meat itself will accept their rich flavor.
There are many sauces with which it is proposed to supplement the taste of steak, for example, a sauce based on fresh greens. To make it, you need to take 20 grams of fresh parsley and cilantro, half a head of garlic, finely chop them with a knife until a slurry forms, add a little black pepper, salt and chili pepper and sprinkle with olive oil. It turns out a great sauce that fits any steak.
Another quick and delicious sauce is French. If you want to make it, do not rush to clean the pan, which roasted meat. Remove the meat, and put the pan on medium heat, add a little red wine, butter, chicken broth, salt and pepper. Cook the sauce over medium heat to the desired consistency. You can add not only wine and spices, but also cream, interesting Asian sauces such as Teriyaki - here you can give free rein to the imagination!
9. Side dishes for steak
In this question, everything, of course, depends on the person - to whom that is more to his taste. But in terms of physiology and proper nutrition, it is better to eat steak with fresh or roasted vegetables. Grilled vegetables or red fresh tomatoes with onions and herbs - this is the most ideal option.
10. Serving and serving
One of the main rules of the perfect meal: steak should be served immediately. Steak - an independent dish, simple and straightforward. Do not reinvent the original pitch, the main thing is the unsurpassed taste of the steak itself.
Cooking steak: instructions for use
Primitive people, roasting meat on the fire, did not assume that they were at the origins of the steak culture, because in those times it was the only way to cook meat. Later, the priests of ancient Rome offered the gods in the ritual of sacrifice thick pieces of meat, roasted on both sides on the grill right in the temple. However, the first meat steak recipe, officially published in a cookbook, was born in Great Britain in the 15th century, and soon all of Europe was grilling steaks in different versions, depending on the culinary traditions of different countries. After Columbus imported high quality meat cattle to America, they began to cook steaks on the American continent, and in a short time this dish became part of the national cuisine of the New World. It was in America that steak cooking turned into real art, and every American cook knows how to fry a steak. There are certain subtleties that relate to the choice of meat and various culinary methods of roasting, the knowledge of which will help in the development of this virtuoso art. So, try to cook meat steak at home!
What are the steaks
There are many types of steaks. For example, a thick piece of beef without a bone, with a fat layer, cut from the rib part is rib-eye, and a thin layer of meat without bone from the back is striploin, which has an almost triangular shape. Steak "New York" is like a striploin, but there is no fat in it. Portehaus is the largest steak from the lumbar part, and filet mignon is the most expensive, juicy, tender and tasty steak from the only round muscle in the bull's body. T-bone steak is a T-shaped bone-in meat and combines two types of meat - fillet and thin edge. Angleterre is made from meat from the inside of the shoulder blade, and the Cafe de Paris steak is made from a piece of the softest meat from the shoulder blade. The Quasimodo steak is cut from the lumbar region of the back, and the Montevideo steak is made from the rump. The Roundramb steak is prepared from the upper part of the hip area, the club steak is from a part of the back of a thick edge, the sirloin is from the femoral part of the carcass, and the rum steak is a very thin and well cut off piece. As they say, choose a steak for every taste!
Steak made from only beef
The most important rule for cooking steaks is the right choice of meat. Initially, steaks were made from beef, so if they say “steak”, they mean exactly the dish of beef. For other meat requires clarification, so in this case, write: steak from pork, chicken, salmon, and so on. But true steak connoisseurs claim that steaks from any meat except beef are not steaks.
Naturally, selective beef is needed - it is believed that for the perfect steak meat should be taken from young bulls aged 1–1.5 years old: Hereford, Shorthorn, Angus and Longhorn breeds fed with grass, wheat and corn. Gobies, which grew on cereals, and not only pinched grass on the lawn, acquire an unusually delicate fat layer, evenly distributed in the piece. That is how they get elite marbled beef, from which the best steaks in the world are prepared. Interestingly, for classic steaks, they take mostly meat from gobies, and the same dish made from cow meat is called steak.
How to choose meat for steak
The way of cutting the carcass is also important, since it is better to take meat fibers cut across across, 2.5–4 cm thick. This cutting allows the butter to penetrate into the pores of the meat pulp, so the steaks are cooked quickly and become more juicy. By and large, only up to 10% of the carcass is suitable for steaks, so meat intended for this dish is considered elite and expensive. The spinal muscles are the most suitable for steaks - the fact is that the pieces from the parts of the body where the muscles are at rest are better roasted and soft. It does not matter if there is meat on the bone or without it, the main thing is that the piece is complete and you would not have to cut off unnecessary pieces of fat or sinew from it. And the meat should be fresh, dry, rich dark color, with a smooth and silky surface. It is said that the most delicious steaks come from slightly dried meat. The most important thing is that the meat is not paired, otherwise the steak will be tough, and its taste, which just provides the fermentation, will not be so rich and rich.
Cooking meat for frying
Approximately an hour before cooking, the meat should be removed from the refrigerator so that it warms to room temperature. This is necessary for uniform steak roasting. If you are cooking frozen steaks, in the evening they should be put out of the freezer in the fridge so that they thaw gradually. But experts say that steaks from previously frozen meat largely lose their taste.
Some housewives pickle steaks in lemon juice with salt and spices for softness and juiciness, although the choice of marinade is a matter of taste. Before roasting, pieces of meat should be smeared with olive oil and pepper, but when to salt the meat is a moot point. Some argue that you need to pickle before roasting, while others believe that it is more correct to pickle after the appearance of brown crust, and even better - on the plate. How best to do - you decide, in accordance with personal taste preferences.
What kind of cooked steak
Quick and tasty steak can be prepared in an oven, a Josper charcoal oven, on an open grill and on a grill pan, in which the meat does not stick and gets an appetizing design. Fat, draining into the hollows of the pan, is not absorbed into the meat, and the dish turns dietary. But after the oven, the meat is always juicier and softer, because it is prepared not only because of the high temperature that comes from metal dishes or the grill, but also due to the enveloping heat. If you use a conventional frying pan, it should be with a thick bottom, although it is believed that the steak is not cooked in conventional pans and in a slow cooker - only a grill is suitable for this purpose.
Grill pan or stove should be heated to the maximum to the beginning of frying, and butter can be used both creamy and vegetable. However, if you take butter, then you should not heat the pan too much. In this regard, frying in vegetable oil has its advantages, because it has a higher burning temperature. Some cooks mix two types of butter to achieve the best result, but the ideal option is to cook steaks in ghee, which does not burn and has a mild flavor. By the way, for frying in a pan steak Ribey, which is universal, is most suitable. The fatty layer in the meat pulp quickly melts, soaking the steak and making it very juicy, tender and tasty.
How to cook a delicious steak: fry fast
The main rule of steak cooking is that at first it is fried very quickly in a hot frying pan, and then it is cooked on a slower fire. The fact is that the protein under the influence of heat collapses and does not drain the juice from the meat. Some cooks dry the steak for an hour in the oven at 60 ° C for an hour, as dried meat instantly gives a dense ruddy crust when frying. If you ignore this rule, the steak will be dry and tough. Do not forget to fry the side edges of the steak, holding it for convenience with meat tongs. The steak, covered on all sides by a dense crust, is excellent in frying and remains juicy. This is one of the main tricks of cooking steak. Do not overdo it with the fire and do not bring the pan to the state that it starts to smoke, because if the steak burns, you will not be able to continue roasting, and it will turn out raw.
How long to fry steak, how to turn
A steak about 3 cm thick is fried on each side for 4–5 minutes, and if you have pieces of meat of a different size, add or subtract one minute for each centimeter. How to cook steak correctly - turn it over often or rarely? This is one of the most frequent questions beginner culinary. There are two options - either to turn every 30 seconds (of course, after the initial frying), or to change the position of the steak no more than 4 times in all time. In the first case, you will get evenly roasted and not overdried steak, in the second case, the steak will be very beautiful, with a pattern from a grill pan or a lattice.
It helps in roasting and cutting pieces across the fiber. Heat flows through the meat, continuing to heat it even after the steak is removed from the heat. That is why there is no need to fry steak for a long time - it will come to readiness on your plate. However, if you are afraid of serving raw meat to the table, cook the steak for about 15 minutes, but no more so that the beef does not lose tenderness and juiciness.
Determine the degree of steak cooking
There are six degrees of roasting, the choice of which depends solely on your personal tastes. When frying a blue steak is obtained with blood, rar is a very slightly roasted steak, but without blood. Steak medium rare - slightly roasted meat: there is a crust outside, the meat inside is only heated. Steak medium - medium degree of roasting, when in the middle the meat is pink, but still damp. Medium well steak - perfectly roasted, with pinkish meat and well done - very deep-fried steak, completely ready.
Experienced cooks are able to determine the degree of roasting visually, but this method requires a great deal of experience and skill. Можно поступить проще — слегка надрезать мясо и посмотреть на его цвет внутри или же надавить на кусок пальцем — сыроватый стейк обычно мягкий, а готовый кусок приобретает твердость и плотность. Если вы не доверяете своим ощущениям, можно готовить по времени — стейк с кровью жарится по 2 минуты на каждой стороне, для легкой прожарки достаточно 2,5 минуты, для средней прожарки — 3 минуты, а отлично прожаренный стейк требует по 4,5 минуты с каждой стороны.
Если у вас есть кулинарный термометр в виде иглы, задача облегчается — достаточно измерить температуру стейка, чтобы понять, на какой стадии готовности находится мясо. Blue steak is prepared at 46–49 ° C, rar - at 52–55 ° C, medium rare - at 55–60 ° C, medium - at 60–65 ° C, medium well - at 65–69 ° C, well done - at 71–100 ° C. If the meat is heated above 100 ° C, the steak is overcooked.
"Leisure" and steak tasting
An important secret to cooking steak is to give it “rest” and recover after intense roasting. To do this, put a piece of butter on the steak, cover it loosely with foil and leave for 10 minutes. The longer the steak “rests”, the tastier, more fragrant and more tender it will turn out. Do not rush to taste, because when frying meat fibers are tense and slightly compressed, but gradually they relax, and the juice is evenly distributed inside the steak. In other words, “rested” meat after heat treatment is always softer than freshly removed from the heat. The steak can be served whole or sliced, on a warm plate with any sauce, toasted vegetables cooked in the same frying pan, with roasted potatoes, vegetable salad and greens.
Tequila and lime marinated steak
This Latin American steak will add variety to your daily diet and lift your spirits. Make a marinade from 3 tbsp. l tequila, 3 tbsp. l olive oil, 2 tbsp. l lime juice, 2 drops of tabasco sauce, 4 chopped garlic cloves and 1 small onion. Marinate the beef steaks for 2 hours, after placing the dishes with the marinade in the refrigerator, and after 1 hour the meat should be turned.
Half an hour before frying, turn on the grill, remove the steaks from the marinade, dry them well, and rub with pepper and salt. Fry steaks for 3-4 minutes on each side and let them rest for 10 minutes, and then cut the pieces across the fibers into thin slices.
Spices from the e-shop Doma online store
On the website "Eat House" published various recipes of meat steaks with photos and step by step instructions. When you master the art of cooking meat steaks, you will learn how to choose beef on the market, and you will determine the readiness of meat by eye. Of course, there is a lot to learn up to this point, but the simplest recipes can be learned now, delighting loved ones with tender and juicy steaks, with which life seems more fun and tastier. Well, the spices from the company’s Eat Doma store will add flavor to your dishes!
Steak cooking tips:
- Before frying, it is necessary to dry the steak so that oil splashes in the pan or the water does not drip into the fire if the dish is cooked over an open fire.
- Frozen meat is best thawed slowly, leaving in the refrigerator overnight. If you do it in a quick way, the meat fibers may break, and as a result it will lose juiciness and the steak will turn out dry.
- Cooking time for thawed and frozen meat is less than fresh.
- Beef slices should be cut thicker so that the stack does not dry when frying.
- When preparing the stack in the pan should put less fat, and ideally use a pan with a non-stick coating and cook without any oil.
- You do not often need to turn the pieces of meat unnecessarily, otherwise you can damage the fibers and all the meat juice will flow out.
- The grill or pan should be as hot as possible, thanks to which the pores of the meat, when they come into contact with the hot coating, close almost instantly and the meat juice remains inside the piece.
- Beef should be well roasted on both sides, but make sure that the meat is not burnt. The crust should turn out to be golden, and the aroma should be natural. 3 - 4 minutes will be enough for roasting on one side. After that, each piece should be wrapped in foil to beef "rested". And then bring to full readiness in the oven for 10 minutes.
- Pork steak should be fried for 3 minutes over medium heat on each side. Pork steak is ready when the meat is chewed lightly and not fried until dry.
- Lamb, as well as beef, is first fried on a grill (pan) on both sides for 2 minutes and then cooked in an oven.
Well, if you doubt your culinary abilities, then the perfect steak is always possible in the best stack house “Meat Head”.
Secret number 1: you need the meat of a young bull, not a cow
For real steak, only bull meat is used. No cows! And the animal should not be older than 20 months. Such meat has a special juiciness and taste. And in raw form, it looks dry, it should not leak liquid. Hue - deep red. If you touch it, there will be a silky smooth surface effect. An important caveat: meat for steak should be seasoned, slightly lie down in a cool room. Ideally - dried up. Fresh meat, only after slaughter, is not good for steak - the dish can go tough. Even from marble meat!
Secret number 5: fry without extra spices
The taste of a classic steak is formed by two seasonings: salt and ground black pepper. But if you have a craving for experiments, you can add a little cumin and pink pepper. Pepper should be freshly ground. In the case of alternative steaks, it should be added when the meat is dried after the marinade.
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Secret number 7: fry in butter
Oil when frying steak - a source of flavor. It is customary to fry steaks in butter, the taste is softer. To make the steak as close as possible to the “live” taste of meat, you need to fry in vegetable oil without odor, especially if you like Too Well Done - deep-fried steak without juice, when the temperature inside reaches 100 ° C. Butter with this heat will burn and spoil the steak.
Recipe for the perfect rib eye steak
Designer steak suggests the presence of unusual spices for the classics. The first on the list is garlic, the favorite seasoning for meat in our country. What is the steak served with? Classic side dishes: grilled vegetables, baked potatoes, mashed potatoes with cheese, coleslaw salad. If the wine is red.
vegetable oil, odorless
salt, pepper, ground
Remove the steak from the refrigerator two hours before cooking and allow it to warm to room temperature. The cast iron pan with a thick bottom heat well. Blot the meat with a towel, then brush with a small amount of oil on both sides. Scatter the salt and pepper evenly over the plate, roll the steak in the mixture and place in the pan. Cook for 60-90 seconds on each side, pressing down with forceps until the meat is evenly browned. Slightly reduce the heat, add garlic to the pan, add oil and thyme, when everything is melted, mix and pour the steak with the mixture. A four centimeter rib will be prepared approximately six minutes to mediumrare. Remove the steak from the pan, lay it on something warm — for example, a heated plate so that it “rests” 5-10 minutes before serving. You can cover the steak with foil. but it must be borne in mind that the foil, though not allowing the meat to cool, but the steak continues to be prepared further. Therefore, the degree of roasting meat can change in a big way.
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Option cooking in the oven
Preheat oven to 200 ° C. Sprinkle steak evenly with a little oil, then salt in plenty. When the oven warms up. Heat the pan too much. Then fry the steak in the pan on top, for 1.5-2.5 minutes on each side. Place the steak in the oven for four to five minutes, then check the temperature, pierce the meat with one thermometer. Remove the steak from the oven when it is heated to 50 ° C.
Breakfast in bed: 5 simple recipes for men.
A selection of the simplest and most beautiful dishes that every man can cook. Ingredients (in two portions):
Salt and pepper
The controversy surrounding the topic “when to salt meat” seems to last forever. For example, the author of the book Kitchen Mysteries, a Frenchman, Herve Teese, does not recommend doing this before cooking - according to the chef, meat juices in this case leave the steak through the opened meat fibers. However, many other authors, in particular, The Wall Street Journal, as well as Ducasse and the guys from Hawksmoor, unanimously disagree with him.
April Bloomfield from The Spotted Pig restaurant recommends letting the steak sit in the salt for 10 minutes before cooking - this will ensure even roasting of the meat, she said. And in Hawksmoor it is advised to pour salt boldly - "more than you think is enough." This approach will create an appetizing salted crust on the outside of the piece. “We heard you are advised not to salt the steak before cooking. Well, it seems to us that this advice is nonsense, ”they say. And after all my culinary experiments, I, perhaps, agree with them. Salty crust allows the steak only to win in the taste and does not have a noticeable effect on its juiciness.
At what temperature to cook steak? The chefs are divided here in the opinion. Some (Herve Teese and Hawksmoor) advise to fry over very high heat. Others (Bloomfield and The Ginger Pigs Miter) recommend a more moderate temperature. And Cook`s Illustrated offers to heat the pan, and then turn down the heat and spread the meat. Choose a method depending on how you feel about the aroma of a well-fried, slightly charred crust. Some people think that he distracts from the taste of a good steak, and others - which adds to his zest. Like, for example, I am - therefore I advise you to heat the pan as soon as you can, before you lay out the meat. I check the desired temperature is simple: you need not really hot pan not to hold the palm longer than 2 seconds.
Of course, a lot depends on the thickness of the steak. It should be understood that the thicker the steak, the longer it will be able to withstand high temperatures without overdrying. Ducasse suggests using 4 cm high steaks, April Bloomfield, Cook`s Illustrated and Hawksmoor - no less than 6 cm, and Nigel advises to choose a piece of meat that is as thick as a thumb. In my opinion, no matter how big the finger, such a thickness of steak can never be made really crispy on the outside and tender inside. And this is important: the steak does not have to be black on the outside, as it turns out at the chefs from Slater`s, but it is simply obliged to have a crisp crust.
For one portion you will need:
- 1 rib-over steak about 4 cm high
- sea salt and coarsely ground black pepper,
- 25 grams of butter,
- 1 crushed garlic clove,
- A sprig of thyme.
1. Remove the steak from the refrigerator two hours before cooking and allow it to warm to room temperature.
2. Take a cast iron skillet with a thick bottom and place on medium-high heat. Blot the meat with a towel, then brush with a small amount of refined oil on both sides. Meanwhile, sprinkle salt and pepper evenly on a plate, roll steak in the mixture, and return to the pan. Cook for 60-90 seconds on each side, pressing with forceps until it is evenly browned.
3. Slightly reduce the heat, add garlic, oil and thyme to the pan, and when everything is melted, mix and pour the steak with the mixture. A four centimeter rib will be prepared in about 6 minutes to medium rare.
4. Remove the rib eye steak from the pan and place it on something warm — a heated pan or plate so that it rests for 5–10 minutes before serving.
Secret number 2: marble meat is desirable, but not necessarily
From marble meat, as is commonly believed, they make the most delicious steaks - steaks, VIP, elite, haute cuisine. Due to the intramuscular fatty meat, such meat looks like a marble pattern, and after frying, the fat gives a unique flavor. Far from all meat breeds of gobies are “capable” of this. In Russia, it is Hereford, Aberdeen Angus, which sellers can proudly tell you about.
According to the world classification, beef is divided by marbling into three categories: Prime, Choice and Select. The Prime category is assigned to the most marbled steaks, followed by Choice. The Select category implies a low marbling. But the true chef will adequately cook steak from a bull of any breed. It is important to choose the right piece.
Secret number 3: competent choice piece
Steak in its essence is a piece of meat roasted in a frying pan or on fire. But the meat is different. Depending on the variety of meat, steaks are divided into classic and alternative. Classic cut from the dorsal or lumbar part of the bull. Each has its own name, it is usually on the price tag. The main ones: ribay, he's cowboy, club, Tiboon on T-shaped bone, porterhouse, he's a double steak, stribloyn, he's New York, and a minion. Each has its own shade of taste, color and even juiciness. To choose the perfect, you have to try each! However, they are all good.
Alternative steaks: Denver, Peking, Flank, Flat Iron, Ramp. Previously, butchers sent such pulp for stuffing, but now, with due skill, it falls on plates under the proud name "steak". Before cooking, such meat should be marinated or slightly discarded. But alternative steaks are cheaper!
Secret number 4: choose a frying pan with a thick bottom
Modern rippled beauty or grandmother's cast iron punt - not the essence. The main thing is a thick bottom, because it accumulates heat and gives it evenly to the steak.
Alternative steaks are marinated in red wine, soy sauce, tomato pulp, onion or pineapple juice before serving. Then the meat should be dried with cooking napkins. Sure to! To the pan it should get dry.
Secret number 6: choose the degree of roasting
The taste, as you know, no comrades. Therefore, the master steaks use different degrees of roasting meat, there are only four types. Knowing them is useful when dealing with a waiter in a restaurant. And for home cooking, it is important to know the temperature inside the finished piece. It will have to be adjusted with the help of a kitchen thermometer or experimentally. Depending on the degree of roasting, cook steak from three to nine minutes.
- The degree of roasting Rare - steak with blood. The temperature inside the piece - 44-48 ° C.
- The degree of roasting Mediumrare - red-pink meat color inside. Temperature - 48-52 ° C.
- The degree of roasting Medium - standard roasting. Temperature - 52-57 ° C.
- The degree of roasting Mediumwell - roasted with juice, the meat inside has a light pink color. Temperature - 57-65 ° C.
How to fry?
Now let's find out how to make steaks so that they are beautiful, tasty and juicy?
- Do not rush to immediately throw the meat in the pan. The first rule, which is advised to adhere to experienced chef - heating. Steak should be removed from the refrigerator and allowed to warm to room temperature. Thus, it will come out of it and unnecessary moisture.
If time is limited, then the fastest way to heat the meat is to wrap it in cling film and hold it a little under a stream of warm water. But after that, be sure to blot with a paper towel.
Remember, you can not wash steaks!
- The second rule - use a minimum of spices. If you want to feel the true taste of meat, then you only need salt and pepper. Many culinary publications and chefs argue about when to add salt. Some argue that you need to give the pieces to lie in the spice for a few minutes before cooking. Others are confident that you can safely salt, without fear of loss of juiciness.
In this case, everything depends solely on your preferences.
- The third "commandment" - decide on the degree of roasting. If you prefer meat with blood or medium roasting, then a grilled frying pan will suffice. If you are a supporter of well-done steaks, then immediately heat up the oven.
Meat a little grease with vegetable or olive oil and put on a heated pan. Fry for 1.5-2 minutes on each side, turning regularly. Please note that this should be done only with forceps. The fork will contribute to the loss of juice, and the meat will become dry.
6-7 minutes is enough for the average roasting. For deeper, remove the pieces from the pan and place on the grate of the preheated oven for a few minutes.
- And the last rule - do not rush to serve the dish to the table with the heat of the heat. Place the ribeye steaks on a warm plate or plate so that they “rest”.
Americans also love the Cowboy Ribey, which is a bone-in tenderloin cooked according to a traditional recipe.
What to add?
The traditional recipe can be slightly varied, adding, for example, to the spices a little thyme and garlic.
A great addition to meat will also be the sauce. One of the most simple and tasty - with tomatoes and mushrooms. For it, you need to bake a few garlic cloves and cherry tomatoes on the grill, sprinkling them with salt and sugar a little. And fry the mushrooms with onions, adding a little red wine and vinegar, wait until thickened.
Put the champignons in the sauce, garnish with garlic and tomatoes.
Another version of the sauce - with greens and hot peppers. Parsley, oregano, green onions and a pod of bitter pepper grind in a blender. Season with olive oil and salt, add a little wine vinegar and let it brew.
If you want to make a beef tenderloin effectively, giving it a bit of piquancy, pour a little whiskey on the plate and set it on fire. Alcohol will evaporate, and the aroma and taste will become richer.
Enjoy the unique taste of roasted meat, cooked according to the canons of American chefs. Enjoy your meal!