How to cook a classic steak right?

You will need only 15 minutes of time, and any special skills.
So, straight to the point! Let roast at home a couple of steaks ...






That's all we need:
First and foremost, of course, steak, then any vegetable oil, salt, pepper and spices in a set of "mill". Of course, we need more and pan, but we'll talk about half a minute.
Spices can be chosen to your taste. We will use a universal set of "French Grass", which includes basil, rosemary, thyme, parsley, paprika and a few different herbs.
Note for those who are not dealt with selected meat: it is by no means do not need to beat! It is so soft and gentle. If he beat off, it will lose its structure and lose all the juice.




Of course, before you cook the steak, it is necessary to defrost.
The best way to defrost meat in the main compartment of the refrigerator. There's a steak thawed in about a day. If you want to defrost meat faster, you can put it directly into the vacuum packaging in cold water. Then an hour later the steak is ready for cooking.
Defrost steak in the microwave is not recommended. It's not bad, but even in the upper layers of defrosting meat preparations begin until the middle is still cold. Then it will be difficult to achieve uniform roasting. Under no circumstances is not recommended to defrost meat in warm water or at room temperature.




At this time, we will toast two steaks: T-bone (pictured) and Striploin (pictured above). A full list of premium steaks looks:
Ribeye - the fat and juicy steak.
Filet mignon - the most refined and delicate. The thickness of the steak is 6-8 cm, so its preparation requires some skill.
Striploin beef has the most pronounced flavor because of its thicker fibers.
Porterhouse - the most rich and interesting: due to the special cutting it adjoins meat striploin and tenderloin from which filet mignon is preparing. In fact (and by weight - almost a pound!) Porterhouse - a combination of two steaks striploin and tenderloin.
T-bone - is a more economical option Porterhouse. As a rule, it is as big and rich, but it cuts the fragment presented not so much as in Porterhouse.




So, we begin to cook.
Striploin we roll along the perimeter in the middle ground pepper. If you do not have the right pepper, do not worry - you can just pepper steak from above and below (and not on the edges) of the conventional pepper mill. The views of professional cooks are divided: some recommend the pepper steak before frying, and others are advised to do this is on the plate to taste. The fact is that when frying on coal burning pepper. But when we cook in a pan, there is no difference.



Now steaks should be moderately salt. This will be a little salt, one can do this is on the plate.



Now about the oil ... Salted and peppered steak on both sides with vegetable oil lubricates. Any. Love Olive Oil - smear them. If you do not have an elegant brush, brush the steak right hand or make an impromptu brush of green beam.
Vegetable oil enhances the thermal conductivity of steak and allows for a more evenly distribute the heat. In addition, an iron frying pan or cast iron, it does not burn on the steak.





The first steak we fry on a heavy cast-iron skillet grill with special fins on the bottom. Because cast iron frying pan, without non-stick coating, we steak smeared with oil. Note - anointed with oil pan itself is not necessarily.
Before you put a steak, pan should be a good warm up. Do not put the steak on a cold frying pan!



Yes, oil is burning! Even if it is very little. And this can not be helped. If your home is not too powerful hood and not too large kitchen, you have to be prepared for the fact that the room for a while filled with smoke from the burning oil.



In order not to fill the room with smoke, the second steak we fry without oil on aluminum sandwich grill pan with non-stick ceramic coating. We believe that this option is more preferable for frying steak at home.
Once again - warm frying pan for a few minutes before placing the meat on it.



How to fry a steak? Very simply from the beginning include gas or elektrokomforku to maximum and fry the steak, turning it from side to side to a state of readiness (this - below), without reducing the intensity of the heat.
How to get a spectacular image burnt in a grid? Too easy: it is necessary to fry each side of the steak exactly twice. The first time we put the steak diagonally across the ribs, relatively speaking, so - & quot; \ & quot ;. Then, turn it upside down on the other side, keeping the diagonal (ie after the first coup steak still on the so - & quot; \ & quot;). Then again, we turn over steak and change the diagonal, so that he was lying - & quot; / & quot ;. Last time we turn the steak, again keeping the diagonal - & quot; / & quot ;.



Now let's talk about the readiness of the steak.
There are three basic degrees of roasting: Rare (blood, 45-50 ° C), Medium (average, 55-60 ° C) and a Well-done (much roasted, 65-70 ° C).
It is believed that to bring the steak from selected beef up the state of Medium-Well or Well-Done - is a crime! Strong roasted meat loses all the juice and it becomes pretty tough.
At the same time, prozharka Blue (40 ° C) - is also at a great lover. In this case, only the meat is roasted on top, and inside is almost raw.
The ideal is considered to be a steak, fried to a state of the Medium-Rare to Medium.



To determine the exact time of availability of steak, you can use the cooking thermometer. But if it is not - it does not matter! In fact, the thermometer only need first to adapt to the new plate or pan. With the second and third of the steak and you feel without instruments, how much time it needs to fry.
Experience has shown that for steak medium rare on home plate it is necessary to fry a total of 10 minutes. That is, fry for 2, 5 minutes, then turn over. So four times. Of course, this refers to the steak thickness of about 3 cm. Filet mignon requires longer roasting.
Once the meat is removed from the fire, you need to give him a few minutes to lie down. During this time, all the juices that went up during frying, evenly distributed throughout the piece.
When roasting on the coals (with considerably higher than the pan, temperature) recommended first "close" steak, that is, fry it with one and the other side for half a minute, to form a crust which will not allow juices to flow. And then continue to roast him slowly turning from side to side. When frying in a pan so there is no problem, because 2, 5 minute steak just do not have time to "sweat" (ie boiling the juice begins to actively speak out through the upper side).



A few household photos exclusively for doubting their abilities.
As you can see, you can fry a steak on a normal iron skillet. Naturally, you will not get her savory mesh, but the taste is not affected.



And even in the most simple, thin Teflon frying pan is the perfect place to cook filet mignon!



It filet mignon medium rare, cooked in a conventional Teflon frying pan on a gas stove household.

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