How to Fry a Steak
I love cooking beef and am not limited to the classic rib-eye, New York or filet mignon steaks. Moreover, there are many parts of the carcass that have a brighter taste and aroma. It should be understood that we will not be able to cook oxtail as quickly as rib eye, and it makes no sense to stew filet mignon for as long as beef cheeks. Each cut, part of the carcass has its own characteristics in cooking.
Ingredients:
- Beef – Thin Edge, Thick Edge, Rump, Shoulder, Tenderloin, and Shoulder Tenderloin
- Salt
- Pepper
- Vegetable oil
Recipe:
- For this steak, we will use a cut called “thin edge” or “striploin”, also ideal is a thick edge, rump steak, shoulder steak, tenderloin and shoulder blade.
- This cut must be properly cleaned, because. it has a small vein on the wide side, which we recommend removing.
- Cut the steak correctly. The steak must be at least two centimetres thick.
- After cutting, the steak should lie down at room temperature for 40-50 minutes, the meat should not be fried cold immediately after being taken out of the refrigerator.
- We heat the pan, and grease the steaks with oil, in no case salt or pepper!
- We put the steak on a hot frying pan for steak (grill, barbecue etc). Fry on each side for 3 minutes. Then slightly reduce the heat and fry by turning 180 degrees for 2-3 minutes to get a beautiful pattern.
- Remove the steak from the heat and let it rest for 5 minutes.
- Add coarse salt and pepper.
- Recommended doneness for this steak is Rare or Medium Rare
- The recommendation from the chef is to serve the steak on a warm plate so that the juice from the steak does not cool down and the steak stays warm.
Cooking a steak in the oven. After we have fried the steak in a pan for 1 minute on each side, we put it in the oven preheated to 180 ° C for 8 minutes. Be sure to measure the temperature inside the piece of meat with a special thermometer or by touch. The elasticity of the meat has become similar to your temple? Remove, add salt, and pepper, and let rest. And I will advise you not to be afraid to experiment – this is the only way you can comprehend all the subtleties of cooking a steak.