{"id":12228,"date":"2022-03-26T20:59:16","date_gmt":"2022-03-26T20:59:16","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=12228"},"modified":"2024-01-09T11:28:56","modified_gmt":"2024-01-09T10:28:56","slug":"a-tokeletes-rib-eye-steak-sutes-titka","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/a-tokeletes-rib-eye-steak-sutes-titka\/","title":{"rendered":"The secret to a perfect steak!"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

From ideal steak <\/a>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. <\/strong><\/p>\n\n\n\n

But there are also very different ways to cook a steak important rules,<\/a> which, if adhered to, are certain to produce great results! Here's the secret! <\/p>\n\n\n\n

Raw materials<\/a><\/p>\n\n\n\n

These are the rules for cooking steaks: <\/span><\/h3><\/p>\n\n\n\n
    \n
  1. Do not shake the pan and cook a little meat at a time to keep the temperature high<\/li>\n\n\n\n
  2. Use oil and butter for frying<\/li>\n\n\n\n
  3. Salt and pepper before baking<\/li>\n\n\n\n
  4. Remove from the fridge 1-2 hours before use<\/li>\n\n\n\n
  5. Always fry the crust on the meat<\/li>\n\n\n\n
  6. Do not pierce the steak, use food tongs<\/li>\n\n\n\n
  7. Never miss a rest<\/li>\n\n\n\n
  8. Fry in a steel or cast iron pan<\/li>\n\n\n\n
  9. Always keep the pan hot <\/li>\n\n\n\n
  10. Steaks don't have to be hot, eat them warm<\/li>\n\n\n\n
  11. Cut with a sharp knife with a smooth blade, perpendicular to the grain<\/li>\n<\/ol>\n\n\n\n

    Ingredients:<\/span><\/h3><\/p>\n\n\n\n