In the Middle Ages, fried meat in a piece was popular among many peoples of the world. In the 15th century Great Britain knew how to cook a steak over an open fire with spices, as evidenced by a recipe in a 1460 cookbook. Steaks are most loved by Americans, they eat them in huge quantities.
Roasting steaks
A classic steak is made from beef, more often they use a tenderloin from the intercostal part, cut across the fibers. The thickness of the steak varies from 2.5 to 5 cm. The steaks differ in the degree of doneness:
- almost raw meat, heated to 45 °, with a thin crispy crust;
- meat with blood - a thick toasted crust outside, a strip of raw meat inside;
- meat without blood - fried to the point where pink juice is released;
- well-done meat, when pressed, clear juice flows out of it.
A true professional can cook a delicious tender steak of varying degrees of roast.
Cooking steak
It seems that it is much easier to cook a steak in a frying pan - you took a piece of meat, threw it into a frying pan and fry. But there is a high probability that if not cooked properly, the meat will turn into a tough, indigestible "sole". To prevent this from happening and the meat turned out to be tender, melting in the mouth, you must follow some rules.
To cook a steak in a pan you will need:
- beef tenderloin, weighing 500-700 g;
- vegetable oil 5-6 tablespoons;
- spices - black pepper, salt to taste;
- butter.
Ideal for steak is considered to be meat aged 20-30 days, if it was stored in a vacuum package. If it is not possible to purchase such a fillet, steamed beef will do.
Let the meat rest for several hours at room temperature and dry well with napkins. Combine pepper, salt and vegetable oil, grease one side of the fillet with this mixture. Take a cast iron corrugated pan, chop it until a haze appears, place a piece of meat on it, greased side down. Fry for 1, 5-2 minutes, then turn the piece 90 ° to get a mesh crust, hold it for 30-40 seconds. Grease the top side with oil, turn the piece over and repeat the process. Turn it over with tongs, in no case pierce the meat with a fork, so as not to release the juice.
In principle, you can already serve a beef steak to the table, if you like well-fried meat, bring it to readiness in the oven. Fold the fried pieces into a butter-coated dish, cover with foil and place in an oven heated to 180 ° C for 7-10 minutes.
