How to Fry a Steak
- Beef – Thin Edge, Thick Edge, Rump, Shoulder, Tenderloin, and Shoulder Tenderloin
- Vegetable oil
- 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.