2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Meat is sacred to most families. Fasting days for many become a real test of fortitude. Therefore, there are tens of thousands of ways to cook a meat dish. But a very special case is the veal steak. Chops, goulash and even most barbecue options are nothing compared to this juicy, fragrant and insanely delicious piece of meat. The only catch is how to cook a truly juicy veal steak. Many chefs simply ruin great meat because they don't know how to approach it.
Proper meat
In order for the veal steak in the pan to come out worthy of your attention, you need to competently approach the first stage of cooking, namely the purchase of meat. To begin with, it is worthwhile to understand that only dorsal “spare parts” are suitable for a steak. There, the muscles are as inactive as possible, which means they are the softest. Which part of the backalready unprincipled and depends only on personal taste preferences.
Next subtlety: if you intend to get a tasty or at least normal veal steak, give up visiting the supermarket. In any case, the one that does not specialize in meat. Only "pass-through" options are available in it; even cutting does not always correspond to the scheme posted behind the backs of the sellers. It is better to stop at a meat (checked!) store or market. If he is within reach.
Preparation of veal
Veal steak is super-fresh, to put it mildly, not very good. This is explained by the fact that the muscle after slaughter is not yet relaxed, which means that softness should not be expected. The veal must be endured. To do this, it is placed in the refrigerator for a week and covered with a paper napkin. Nothing bad will happen to the meat during this time, and shelter will save it from winding. In professional steakhouses, veal matures for up to three weeks, but there are no suitable conditions for this at home.
Traditionally, veal steak is not pre-marinated. But domestic meat is not very suitable for cooking this dish. Medallions can be used in their natural form, but the rest of the spinal pulp should be kept in a mineral water for a day. It will not worsen the taste, but the softness of the steak will be guaranteed to you.
One last thing: before frying the veal steak in the pan, give the meat time to warm up naturally. A couple of hours he spent outside the refrigerator,will not significantly slow you down. And the juiciness of the steaks will noticeably improve.
How to cook veal steak delicious
A few simple but essential rules to apply:
- The meat is not cut thinly. At least 2.5 centimeters thick. If you have a filet mignon, the piece should be at least 5 cm thick.
- The frying pan is taken thick-bottomed and with a ribbed surface. It is heated without oil.
- Before being sent to the pan, the veal steak is dried to the ideal, s alted and peppered, and coated with vegetable oil - this step eliminates the need to add it to the pan. That is, oil burnout and smoke from the kitchen will be prevented.
- If you want to use some more spices, don't sprinkle them on the meat. It is better to take sprigs of selected herbs or cloves of garlic and put them in a pan nearby: the aroma will permeate the steak, but remain unobtrusive and delicate.
Veal steak is fried for no more than three minutes on one side (usually less). Turn it over with either a spatula or culinary tongs: a fork will cause juice to flow out.
Last nuances
In food, not only taste is important, but also the form. To make your veal steak tempting in appearance, use a self-made foil mold (sides) when frying.
For lovers of increased tenderness, it may be interesting to send the steaks after frying to the oven. The form can be smeared, but very thinly. The meat is laid out along the bottom and placed in the oven. For ribeyes, 7 minutes are enough, for medallions, all 10 will be required. After removing the form, the foil is not removed immediately: the meat needs a minute or two to rest and relax.
Serve right away: veal steak tastes better piping hot. Sauces, vegetables (fresh, s alted, baked, stewed) and bread are approved as a company.
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