How to make a good steak that will have the perfect degree of frying, a distinct taste and a structure melting in the mouth? In the text you will find answers to the most important questions: what is a steak, how to season it, how to fry and what is best to serve to get the best out of meat.
It might seem that everyone knows what a steak is. But is it really? It is worth clarifying this issue. The steak is a portion of meat, usually beef, chopped transversely by muscle fibers, usually with a small amount of fat. The classic steak comes from the best parts of the carcass, such as Antracot, Rostbef or tenderloin, which are delicacy and intense taste. Depending on the type of meat and cutting, the steaks differ in structure, marble (i.e. the amount of intramuscular fat) and the method of preparation. It is this variety that makes the steak become a culinary symbol of good taste and cook craftsmanship.
The secret of a successful steak begins with the right choice of meat. A ripening beef with visible marble, i.e. gentle fat hyperplasia, which melts, giving meat juiciness and a deep taste works best. Among the most recommended cuts are included entrecote (ribeye) – full of taste and aroma, Rust (sirloin) – slightly more compact, but equally aromatic, and loin (Tenderloin) – extremely delicate, ideal for people who value a milder taste. It is important that the meat before processing reaches room temperature – just remove them from the fridge 30-60 minutes before frying.
When it comes to spices, in the case of steaks the “the less, the better” principle works. High -quality beef does not need much – just freshly ground black pepper and coarse -grained sea salt. The steak is seasoned immediately before frying, and sometimes only after thermal treatment – it depends on the preferences and type of meat. Some also add a little olive oil or rub in the meat crushed garlic, but it is worth maintaining moderation so as not to drown out the natural taste of beef. The taste can also be complemented by herbal butter or rosemary twig added to the pan while frying – it’s a simple way to finish the dish aromatic finish.
Frying a steak is a key stage that determines its taste and consistency. The degree of frying the steak depends on individual preferences, as well as the type of meat. There are several basic frying degrees that differ in frying and temperature. Check how to fry the steaks to get the desired effect:
- rare (bloody) – The steak is fried for about 1-2 minutes on each side, so that the outer layer of meat is well baked and the interior remains bloody. Such a steak has a warm, red center and is very juicy,
- medium rare (medium rare) – This is one of the most frequently chosen frying degrees. Fry the steak for 2-3 minutes on each side, so that the outer layer is golden, and the interior remains pink, juicy and delicate,
- medium (medium fried) – The steak is fried for about 4 minutes on each side. The interior is slightly pink, and the meat has a more compact structure, but it is still quite juicy,
- Medium Well (medium well fried) – Frying time is about 5 minutes on each side. The meat is mainly brown, with a small amount of pink, but it still maintains humidity,
- Well Done (well fried) – The steak is fried for 6-7 minutes on each side, until the interior becomes completely brown and dry. Although some steak lovers avoid this extent, a well -fried steak can still be tasty if we choose the meat properly.
For frying steaks, it’s best to use a thick -bottomed panwhich evenly distributes heat or barbecue. It is worth remembering not to puncture the meat while frying, because the release of juices will make the steak dry. It is also ideal to let the steak rest a few minutes after removing from the pan, so that the juices evenly spread in the meat. Effect? Desired juiciness.
The steak is a dish that goes well with various additions that emphasize its taste and perfectly balance its intensity. The classic choice is potato – It can be served in many scenes, from classic fries, through purée, to baked potatoes with herbs. Other vegetables also go perfectly with the steaks – grilled, baked or steamed, such as asparagus, broccoli, carrots or cornwhich add freshness and color to the plate.
For people looking for more sophisticated connections, a great addition will be a great addition sauces – Classic pepper sauce, balsamic or based on red wine. The steak can also be complemented by the taste Salads with slightly acidic ingredientse.g. with rocket, cherry tomatoes, olives or red onion, which contrast well with meat fat. Steaks are also often served with breadfor example, with a crunchy baguette or garlic croutons, which perfectly absorb meat and sauces juices. You already know what to give steaks with. Remember, however, that in this aspect, like any other culinary, only your imagination limits you.
Source: NowowoPuje.pl
