Even ancient people fried meat over an open fire, since they had no other way of cooking. But meat steak was first mentioned in cookbooks in England back in the fifteenth century. After that, the entire European elite adopted the experience of cooking steaks in various variations. Further, the recipe for cooking delicious meat scattered around the world.
Nowadays, there are a huge number of options for cooking steaks, features and nuances when cooking a dish.
Types of steaks
At the moment, there are many types of steaks. Among them, steaks such as ribeye, New York, striploin, filet mignon, Quasimodo and others stand out with particular popularity. All of them differ in the choice of the part of the carcass, the thickness of the piece of meat for the steak, as well as the method and duration of cooking.
Choosing meat for steak cooking
A classic steak should only be cooked from beef. There is no doubt that the beef must be of the highest quality. The meat is taken from young bulls of the head-headed age of special breeds. These gobies, raised with special care, will yield incredibly tender and unique marbled meat.
Another important preparation factor is the method of cutting the carcass, since it is ideal for a steak to take fibrous meat, cut across. Naturally, the meat should be dry, fresh and dark in color. The surface structure should be velvety to the touch.
Cooking meat for frying
The meat should be at room temperature, so take it out of the refrigerator the day before. Frozen steaks must be transferred to the refrigerator in the evening. The choice of marinade for meat is a matter of taste for every housewife. Many marinate with lemon juice in spices and salt. An important point - before frying, pieces of meat must be greased with olive oil on all sides, and also pepper. The salting is still controversial - some cooks salt before roasting, and some during the time, and others are already on the plate.
There are six degrees of roasting of meat in total. Meat with blood is called a blue steak, rar is a lightly cooked steak, but without blood, medium rar is a weakly cooked, but with a crust on the outside. Medium is medium well done, medium well is well done steak, and finally well dan is very well done.
Medium Rare Steak Recipe
- Caloric content is about 500 kcal per 100 grams of product.
- Ingredients required for cooking: 0.5 kg of beef, salt and spices to taste.
Cooking
- The meat must be selected without fat and veins.
- You must first let the meat warm up at room temperature and dry.
- The steak should be fried quickly - about 15 minutes.
- Prepared meat must be cut into steaks approximately 2.5-5 cm thick.
- You need to take two pans with different degrees of surface heating - strong and medium. The meat should only lie on the hot surface of the pan so that it closes with a crust. Therefore, it is first fried in a hotter, then in a medium skillet. In the second frying pan, the meat is already brought to the desired degree of roasting.
