The steak with blood, or the steak can have three degrees of doneness. They are blue, rare and medium rare. The easiest way to determine the required readiness of a steak is with a cooking thermometer, but without one it is quite possible to achieve the desired result.
It is necessary
-
- steak
- olive oil
- clove of garlic
- sprig of herbs (thyme
- rosemary
- parsley to taste)
- salt
- pepper
- butter for ribeye steak
Instructions
Step 1
Prepare the meat. For a steak with blood, frozen beef is never used, only chilled beef. The steak is taken out of the refrigerator in advance and allowed to soak at room temperature. In no case, do not beat off the meat, as this will lose both its structure and juiciness.
Step 2
Take out a heavy skillet with a thick bottom, cast iron cookware is ideal. Prepare special tongs for meat to turn it over quickly and safely. Combine sea salt and freshly ground black pepper in a bowl.
Step 3
Put the frying pan on moderate heat and preheat. Peel and crush a clove of garlic on a cutting board flat with the side of a wide knife. Rinse and dry spicy-aromatic herbs in advance. Pour oil into a bowl, heat, add garlic and a sprig of herbs. Lightly pat in some salt and pepper into the steak. Never salt meat in advance - it will juice and the dish will be hopelessly spoiled. If you do not have fresh herbs, cover the steak dry, but then do not pour the vegetable oil into the pan, but apply with a slick to the surface of the meat.
Step 4
Place the steak in a skillet and cook for a few minutes on each side. Cooking time depends on how deep you want the steak to be. Blue (BL), aka Pittsburgh chicken or English style steak, is fried on a very hot dish for less than a minute, until a thin brown crust is obtained. It turns out scorched on the outside and cool on the inside. When in foreign films they order meat “to bellow” or “bloody as hell”, they mean a steak of this degree of roast. The temperature inside such a piece of meat is about 45 ° C.
Step 5
Rare - with this degree of roasting, the temperature inside the steak is about 52 ° C. This steak is fried for a minute on each side. It is red and slightly warm on the inside. Medium rare - the most common degree of roasting of a steak with blood, the temperature of such a steak inside is about 55 ° C. It is fried for 1 ½ - 2 minutes on each side, or if you have a grill pan and want a nice grill, then this time is halved and the steak is turned over several times so that the grill is imprinted on each side twice, perpendicular to each other.
Step 6
If you are frying a lean steak such as a ribeye, simultaneously melt some butter in a saucepan and pour over the steak as it cooks. Also, lean filet mignon is never cooked with blood at all.
Step 7
Place the cooked steak on a plate and let it rest for 5 minutes. If desired, trim off excess fat from the steak. Grill the steaks one at a time. Serve the steaks with vegetables and sauce.
