Um the perfect steak it is essential to use high quality raw materials, dry or wet cured beef and the right thickness of meat are essential. It is important to know that the more marbled the meat, the juicier the steak will be. For example, rib eye is excellent for baking.
There are some very important rules for the perfect steak fry, if we follow them we will get a great result!
Now we'll let you in on the secret!
Basic ingredients for the perfect steak
Rules for frying steaks:
- do not shake the pan and only fry meat in small portions at a time to maintain a high temperature.
- use oil and butter for frying
- salt and pepper before frying
- 1-2 hours before using, remove the meat from the refrigerator
- always fry the meat with a crust
- do not pierce the steak, use barbecue tongs
- always leave the meat to rest
- fry in a steel or cast iron pan
- always keep the pan hot
- The steak doesn't have to be hot, you eat it warm
- cut with a sharp knife perpendicular to the grain direction
Ingredients:
- Rib eye steak
- olive oil
- Salt
- pepper
- garlic
- thyme
- Butter
Preparing the perfect steak:
Take the beef out of the fridge at least an hour before roasting to allow it to warm up a little, it must not be cold. Heat the pan and add a splash of olive oil. Salt and pepper the meat before frying. When it is smoking slightly, place the steak in the pan and sear each side for one minute, then place the steak on a baking tray and bake for 4-6 minutes at 180 degrees.
When the time is up, remove from the oven and leave to rest. During this time, the meat juices redistribute and allow the meat to become soft and juicy. Put the pan back on the stove where we browned the meat. Put in two or three cubes of butter and let it foam up, then add a few sprigs of fresh thyme and crushed garlic cloves with their skins. Turn the pieces of meat in the foaming butter, brown lightly and keep drizzling the butter over the meat with a spoon.
For a perfect steak, it is essential to cook in three stages, the meat must rest and it must not be at fridge temperature to begin with.
