Choosing the right meat is the first thing to do if you are going to cook beef steak. Different parts of the carcass are prepared in different ways: some parts are best cooked, others are sent to mince, and the most tender and soft meat is fried. For a steak, sirloin and tenderloin are best.
It is necessary
-
- beef - 200-250 g per 1 serving;
- vegetable oil;
- salt
- ground black pepper.
Instructions
Step 1
Rinse the meat under running water and pat dry with a towel so that excess moisture does not get into the pan during frying. This is necessary so that there is less oil splashing, and so that the fat does not cool due to moisture, and a crust forms on the meat faster, which protects it from loss of juiciness.
Step 2
Cut the meat into 2cm pieces across the grain and beat it well with a hammer. If you don't have a hammer, you can use other items you have, such as a wooden potato grinder or even a rolling pin. For beating, place the pieces of meat between two layers of cling film, so it is convenient to turn the meat over for beating on the other side and the splashes will not scatter throughout the kitchen.
Step 3
Pour any vegetable oil into a frying pan and heat it until a slight haze appears above the surface. Put the beaten meat in a skillet, leaving space between the pieces. Fry the pieces until a crust appears, then turn them over and fry on the other side. This quick roast will keep the meat chunks juicy. For a quick crust, you can also bread the pieces in flour, or roll them first in a beaten egg and then in flour. Choose the method to your taste.
Step 4
Once you've browned the meat, put the skillet on a lighter hotplate or turn the heat down. Season the slices with pepper and salt and continue to fry them for two more minutes on each side. If clear juice flows out of the meat, and not pink, it is done. Unlike pork, beef can be eaten with blood, that is, not completely fried. Some people believe fully cooked meat becomes dry and opt for medium-rare beef, which stays slightly undercooked inside the piece. The crust of such a piece is dark on the cut, but inside the piece the pulp remains pink.
