How to fry a steak in the home kitchen

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Meat is an ancient preference in human nutrition. A piece of meat on the table has always been an indicator of prosperity, and the variety of meat cooking is amazing. But mouth-watering steaks remain in the group of leaders in culinary preferences for more than one century. Even Elena Molokhovets in the famous manual for young housewives, published in the 19th century, devoted a whole section to the skill of cooking steaks.

How to fry a steak so that it really reveals the taste of meat and becomes a decoration of a festive meal? It turns out that cooking steaks is a whole science in cooking. And history attributes the very technology of cooking the dish to the Americans, claiming that steaks came to Europe from America, after elite bulls from Europe were brought to this America.

Let's not deal with historical facts, it is more important to understand how to fry a steak correctly, and what is included in the concept of correctness. First of all, there are certain requirements for meat. First, let's find out not how to fry a steak, but what to fry it from. Classical rules involve the use of beef. And not any, but well-fed young bulls with tender meat and thin streaks of fat in it. Moreover, the beef must be impeccable.freshness, no freezing.

Read how to fry a steak before you go for a piece of meat. After all, not any part of the carcass is suitable for a dish. The ideal option is obtained from sirloin meat of a thin edge; for home cooking, tenderloin or rump is often bought. If you take a part of the carcass between 5 and 12 ribs, then the steaks can be cooked directly on the bone.

It remains to decide how to fry a steak at home, without special stoves from good restaurants. Under certain conditions for cooking steaks, you can cook the meat yourself on a conventional gas stove. We decide on a frying pan: it should be with a thick bottom and a good non-stick coating. Modern grill pans are also great for frying steaks.

The meat is bought, the pan is prepared - we proceed directly to cooking the steak. We cut the pieces of meat quite thickly and flatten them with our hands or with the flat bottom of the pan. After flattening, they should be no thinner than 3 centimeters. Wet each piece thoroughly with a paper towel, the surface of the meat should be completely dry. Dried steaks generously grease with olive or other vegetable oil and leave on the board.

While the steaks are soaked in oil, prepare the pan. It must be well heated on fire. If the temperature is not enough, the meat will release the juice, and the steaks will be hopelessly spoiled. The task of the first minute of meat in the pan is to seal the juice inside. This is achieved by quickly forming a crust on the surface of the steak.

Put the steak on a well-heated pan, you can put two pieces if the size of the pan allows, but in no case do not let them touch each other. Literally for a minute and a half on a very strong heat, fry the sides of the steak, then reduce the fire to medium and fry each barrel for another 4 minutes. You need to make sure that the meat does not burn at this time. Cook to the degree of roasting that you like.

A classic steak should be pink and tender on the cut. If you prefer fried meat, bring it to readiness in a non-hot oven. Remove the cooked steaks from the heat, sprinkle with s alt and spices and cover with foil so that the meat inside has reached. May be served.

It was all about beef, but how to fry pork steak? The whole technology is the same, only the meat must be fried. The concept of a steak with blood in pork meat is not allowed.