How to cook the perfect steak Bashny.Net

The right steak is rare and expensive, because the value has everything from quality meat to the thickness of the pan, and the cooking time is key.

The website has collected some important points, considering that you can prepare the perfect steak.







Steak piece of meat with a thickness of 2.5 to 5 cm, fried until brown on both sides. Steaks cut only across fibers. The right meat for steaks is aged in the cold for 4 or more weeks in limbo.







Meat before roasting is necessary to bring to room temperature. This is very important, otherwise the cold meat will cool the pan, and the desired effect is not achieved. If the steak is frozen, you must defrost it in the refrigerator, leaving overnight and for an hour before cooking to bring to the table. Before grilling, wipe dry with a towel or napkin.

No need to beat the meat, otherwise broken fiber structure, and in the process of cooking the steak will lose juice, to become dry.







During roasting, the salt cannot. The meat will give the juice and crust browned, the steak will cook in the juice, not fried. Recommend salting or pre — RUB with salt and pepper the steak at least an hour before roasting and let him lie down, soak, or in a minute after removing from heat.







Utensils for cooking steak should have a thick bottom to keep heat. Perfect simple cast iron skillet.

Will also fit the grill pan. It will give your steak a characteristic lattice pattern and will not let him burn.







Heat up the pan to high and place the steak. Fry the steak in a hot pan with butter for 1 minute on each side. So we "seal" the meat with a crust, and the juices will remain inside. Then fry on medium heat until desired readiness from 1 to 5 minutes.

The temperature of the steak is measured by a thermometer with a probe that penetrates into the piece.







Cooking time depends on thickness of steak, but it's always minimal amount of time at maximum temperature.

A tool for determining the doneness of steak you are always at hand, or rather, this is your hands. Elasticity, the elasticity of the steak to the touch is equal to the elasticity of the muscles at the base of your thumb.







Here are the frying time classic steaks (2.5 cm thick) on each side.

After cooking, allow the steaks to rest. Ready steak needs some time to lay that meat juices are evenly distributed inside the piece.

Photos on the preview depositphotos.com
Materials bbcgoodfood.com


See also
Chicken breast under a fur coat — the meat and garnish with one blow
7 secrets of cooking delicious dishes of meat


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