Often, due to a misunderstanding, any piece of meat is called a steak, but in fact, its preparation is a whole art.
For steaks, only beef is used, preferably chilled. Australian marbled meat is perfect - thick or thin rim and tenderloin. It is called marbled for the thin layers of fat in its structure.
During cooking, this fat melts and makes the meat juicy. You can buy pre-cut steaks, or take a whole piece and cut it yourself. At the same time, remember that the meat must be cut strictly across the fibers. The steaks are cut into a thickness of about 3 cm, in no case are they beaten off and they are not pre-salted.
The most popular steaks are rib-eye steaks - made with a thick rim, strip-loin - made with a thin rim, tibon steak with bone, as well as sirloin steak and chateaubriand.
The best way to grill steaks is on a hot grill or grill pan. This is more correct, because the meat is juicier than in a pan, due to the ribbed texture of the grill and acquires a beautiful color scheme in the form of a grill imprint.
The readiness of the steaks and the degree of roasting are checked with a special probe-thermometer or by hand pressing on the steak. The main degrees of roasting are blue rare, rare, medium rare, medium, medium well, well done.
It will be easier for you to remember them incrementally - from the rawest to the well-done. Salt and pepper the steaks at the very end so that the salt does not draw liquid from the meat. The use of sea salt is recommended. Serve the steak on a wooden serving plate with a lump of butter and sauce in a good taste.
