Beefsteak is traditionally made from the head of beef tenderloin and is a type of steak. Steaks are classified according to the degree of doneness. Especially appreciated among gourmets is medium-fried steak, that is, with "blood".
It is necessary
-
- beef tenderloin
- pan,
- vegetable oil,
- salt.
Instructions
Step 1
Take a beef tenderloin, rinse thoroughly under running cold water, cut out the tendons. Cut into portions no more than one and a half centimeters thick. Before cooking, the meat should not be cold, but at room temperature, otherwise the top layers will be too dry and the inside will not be fried.
Step 2
Start frying the steak just before serving. Take a frying pan and brush it with vegetable oil. Heat over high heat for a minute. Place the pieces of meat in the pan so that they lie two centimeters apart. If the pieces are too close, the frying will turn into stewing due to the formation of excess steam.
Step 3
As soon as the meat is browned on one side, turn it over. After both sides are lightly browned and a beautiful light brown crust has formed on them, reduce heat to very low and leave to fry uncovered.
Step 4
The cooking time depends on how deeply you want the meat to be done. The steak "with blood" will be ready in four minutes. After seven minutes of frying, the steak will be medium cooked, and after ten minutes it will be completely cooked. Salt the meat on both sides shortly before the selected doneness. Determine the readiness of the steak by piercing with a fork and pressing. If a pink liquid oozes out of the meat, then it has reached the lowest degree of roasting. And if the juice is light - completely ready.
