From ideal steak great ingredients, dry-aged or wet-aged beef and the right thickness of meat are essential. It's important to know that the more cobweb-like the meat, the more succulent the steak will be. Rib eye, for example, is ideal for frying.
But there are also very different ways to cook a steak important rules, which, if adhered to, are certain to produce great results! Here's the secret!
These are the rules for cooking steaks:
- Do not shake the pan and cook a little meat at a time to keep the temperature high
- Use oil and butter for frying
- Salt and pepper before baking
- Remove from the fridge 1-2 hours before use
- Always fry the crust on the meat
- Do not pierce the steak, use food tongs
- Never miss a rest
- Fry in a steel or cast iron pan
- Always keep the pan hot
- Steaks don't have to be hot, eat them warm
- Cut with a sharp knife with a smooth blade, perpendicular to the grain
Ingredients:
- Rib-eye steak
- Olive oil
- Salt
- Bors
- Garlic
- Thyme
- Vaj
Preparing the steak:
- Take the beef out of the fridge at least an hour before cooking to allow it to warm through slightly, not chill! Heat the pan over high heat and add a splash of olive oil.
- Salt and pepper the meat before cooking. When smoking, place the steak on top and fry for a minute on each side. Then tepsire is placed in the steaks, and bake in a 180 degree oven for 4-6 minutes. When the time is up, remove from the oven and leave to rest. During this time, the meat juices will redistribute, leaving the meat tender and juicy.
- Put the pan in which the meat was cooked back on the fire, throw in two or three cubes of butter, wait for it to foam, then add a few cloves of garlic crushed with the peel and fresh cuckoo grass. Turn the meats in the foaming butter, brown slightly, spoon the butter over the meats and keep basting.
- For the perfect steak, it is essential to cook the meat in three stages, to rest the meat and not to start cooking it cold!#
