Do you think that frying a steak is a whole art? Not at all. You just need to know the basic subtleties of steak cooking.
The choice of meat for steak plays an important role. The meat should be soft enough, so most often for the preparation of a steak choose the dorsal-lumbar part. Steaks from it will be good even from beef not of the best quality.
To prepare a good steak, the meat must be aged. With beef this way: the longer it is withstand, the better. It will be tastier.
Advice: if you want to withstand portioned steaks, sprinkle them with plain table salt (salt on all sides), then put it on the grill in the refrigerator (without covering it) and hold them there for two or three days. Salt will draw moisture from the outer layer of meat, in the refrigerator this layer will dry up a little, which will play into your hand when you prepare a steak – when cooked the crust will form faster. Salt will also suppress the development of bacteria and mold on the surface of meat. And finally, during these two or three days the fermentation will begin to do its job – steaks will lose some of the moisture. The aged steaks look not very appetizing – the outer layer wilts and darkens. But do not worry, inside they do not lose juiciness. Please note that this express method works with small portioned steaks. Well, with aging meat should not be stored in the refrigerator odorous products – undesirable aroma steaks to anything.
Before stir-fry steak must be dried with a napkin or cloth. Visible moisture should not remain on the surface.
Salt the steak right before you put it in a frying pan or grill or already in the process of frying.
Fry a steak in a pan or grill. The main condition – to fry for a short time and on high heat. Frying pan with oil should be pre-heated, the coals on the grill raskochegarit, and only after that put the meat. The most common myth about steak is that the initial roasting “seals” the juices inside the steak, and supposedly you can then fry it as much as necessary – the juice will not flow out. In fact, frying does not prevent the flow of moisture from the meat. The hissing accompanying the steak’s presence in the frying pan is nothing but the sound of instantaneous evaporation of the water coming out of the meat. The amount of leaked moisture depends on the temperature to which the steak is brought inside, and the time that it takes in this condition. Hence the advice – to grill steak quickly and to medium degree of roasting.
Turn steak frequently. After the initial frying – once a minute. So it will be prepared evenly and quickly. But if the task is to make a “lattice” of traces of the grill, then it will only have to turn over three times.
Objectively assess the readiness of the steak is possible only with the help of a kitchen thermometer. High accuracy in measurement is important, since the difference between the degrees of readiness is not more than 5 degrees. The ideal temperature inside the steak is about 55 ° C (regardless of whether you roast beef, pork or lamb). If there was no thermometer at hand, it’s also possible to “cut to check readiness”. True, this method of determining preparedness is not reliable – the color of raw and ready-to-eat meat can vary greatly depending on what kind of meat you fry. Moreover, different muscles, even within the same steak, may differ in color.
If the steak is so thick that after the formation of the crust it still remains moist inside, it must be removed from a strong fire and brought to readiness in more gentle conditions. For example, wrap in foil and move away from the coals in the case of a grill or put a frying pan in a preheated oven.
When the desired temperature in the steak remains several degrees, it needs to be removed from the fire and allowed to lie down for a few minutes on a plate or on a cutting board – the steak will reach its readiness due to the heat already reported to it. Also during this time, the steak’s fibers relax and stop fluffily “squeezing” the juice (if you start cutting the steak immediately after removing it from the fire, then too much moisture will flow out).