The homeland of steak (portioned meat dish) is prim England. Translated from English “beef steak” means “a piece of beef”. The recipe for making a real steak is not complicated, but it requires compliance with several very important rules, without which you will not get a juicy and aromatic meal.
It is necessary
-
- • Beef meat for steaks, 150-200 g per serving;
- • odorless vegetable oil;
- • salt;
- • black pepper;
- • optional spices for beef;
- • vegetables for garnish.
Instructions
Step 1
First, the right choice of meat is the key to getting a juicy classic steak. The best steak comes from fresh, chilled meat that has not been frozen. The meat is supposed to be taken out of the refrigerator in advance so that it reaches room temperature by the time of frying.
Step 2
The so-called "tenderloni" steak (or filet mignon) is prepared from the most tender part of the beef carcass. It is distinguished by its small size, round shape and very delicate taste. The tenderloin for the steak is freed from films and cut across the fibers into pieces not thinner than 3 cm.
Step 3
For a larger steak, use the beef sirloin, called the thick rim by butchers. For thick rim steaks, the meat can be cut across the grain into 2 to 3 cm thick pieces. The sirloin steak can be lightly beaten on both sides with a wooden meat hammer.
Step 4
So, your meat for steaks is cut. Place it on a paper or cotton towel to remove excess moisture from the surface. Now sprinkle the pieces with spiced salt on both sides. You can lightly rub each steak on both sides with vegetable oil.
Step 5
Pour vegetable oil into a skillet with a thick bottom and heat well. A slight white haze above the pan means the steak is at the correct temperature. Do not put several steaks in the pan at once, this will lower the temperature and the meat can give juice, which will dramatically worsen the taste of the dish.
Step 6
Fry each steak on both sides at a constant heat until the cooking level is desired. For example, for a medium thick rim steak, 5 minutes on both sides. Filet mignon cooks faster due to the looser structure of the tenderloin. Therefore, if you want to get a steak with blood, fry the minions for no more than 3 minutes on both sides.
Step 7
Place the prepared steaks on portioned platters and garnish with vegetables of your choice.
