A steak is a specially fried piece of beef that only certain types of meat are suitable for cooking. For steak, tenderloin from young gobies is traditionally used, moreover, of certain breeds. To make a really tasty steak and not spoil a high-quality expensive product, you should definitely take into account some of the nuances.
Little Tricks for Cooking Steaks
- There are more than a dozen types of steaks, which differ from each other in that the meat for them is cut from different parts of the carcass. Some species differ in a special way of cooking, for example, filet mignon is never made "with blood".
- For steaks, steak is not used. On the contrary, it is kept for 2-3 weeks, in which case the beef becomes more tender.
- There are 7 levels of possible roasting of a steak from extra rare (slightly warmed up, almost raw) to overcooked (deeply roasted). Moreover, the difference in cooking different degrees of frying is not only in duration, but also in temperature (from 46 ° C to more than 100 ° C).
- You can cook a steak both on the grill grate and on a special ribbed grill pan. These pans are usually made from cast iron or more budget aluminum. The inner lining can be granite, ceramic or Teflon. The most preferred for steaks are heavy cast iron pans, which retain heat well and provide quick and even heating.
How to grill a steak in a skillet
You will need:
- 2 pieces of beef tenderloin;
- coarse salt, freshly ground black pepper;
- 1-2 cloves of garlic;
- sprigs of thyme or rosemary;
- vegetable and butter.
Cooking step by step:
1. Remove the steaks from the refrigerator about 20 minutes before cooking. Preheat the skillet well. Sprinkle the steaks with salt and coarsely ground pepper, do not press the spices into the pulp. As soon as the surface of the pan begins to smoke, pour in the vegetable oil and place the beef chunks near the center of the pan.
2. After about 30 seconds, turn the steaks to the other side using metal tongs. After a few more seconds, put the pieces of meat on the sides and wait until the fat from the sides drains down - this will only benefit the steaks.
3. Peel a clove of garlic and crush it lightly by hand, place it in the pan with the steaks. Flip the tenderloin about every minute so that the meat is cooked evenly on both sides. When the steaks have a nice brownish color, add a few sprigs of thyme to the pan (place on either side of the meat) and add some more vegetable oil.
4. Cut a piece of butter about the size of a matchbox into strips and add to the pan. When it is melted, stir in the vegetable oil and pour the oil mixture over the steaks while cooking to soak them thoroughly.
5. Use tongs to grab a clove of garlic from the pan and rub the surface of each steak. Fry the steaks in a grill pan until beautiful brown streaks appear. Please note that to cook a raw steak, it is enough to fry it for a couple of minutes on both sides, for a medium fry - 3 minutes, for a well-done steak - 4.5 minutes. Remove the steaks from the skillet and rest for a few minutes, then cut into strips and serve.
Tip: If desired, the steak fried in a pan-grill can be brought to full readiness in the oven.
