How to become a steak guru

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

We offer a small master class on cooking an amazing steak.

In front of you is a piece of raw beef, ready to turn into a delicious juicy steak. How difficult is it to take and fry it? Nothing. But if you want to cook not just a dish, but a real culinary masterpiece, you will have to make a few simple manipulations.

1. Warm meat is the main secret

Make sure the meat is warm before cooking. In this case, when frying, the heat will be quickly and evenly distributed over the piece.

When there is no time to wait, dip the meat wrapped, for example, in plastic wrap, in warm water 30 minutes before cooking. The suggested option is good if you came home just an hour before you decide to fry a steak. Otherwise, just let the meat sit for a couple of hours - the result will be exactly the same.

2. Thoroughly dry the surface of the steak. At least with a hairdryer …

If the steak is wet, it will be difficult to achieve the crispy crust you want.

Simply dry the steak with a paper towel just before cooking. Do not confuse with flavored toilet paper …

3. Heat the pan

The main thing here is to achieve the desired contrast. Appetizing crispy on the outside and juicy on the inside.

We are waiting for the pan to heat up to such a state that steam will go from it and you will not be able to hold your palm over its surface for a few seconds. Fry the steak over high heat for 1.5 minutes on each side.

Next, pay attention to the thickness of the piece. If it is about 4 cm, then the steak can withstand medium temperatures for a long time. This will ensure good caramelization and keep the meat from shedding juice. Therefore, further reduce the heat and bring the steak to the desired degree of doneness.

For meat 2 cm thick, medium / medium rare, a quick roast on both sides will suffice. A little practice, and you will already have a "steak intuition", which will allow you to guide the cooking process by eye.

4. Use Oil Correctly

Sometimes a steak can be brought with a piece of fragrant butter melting on it. And sometimes a cunning chef can put it down while cooking …

The main goal of this action, which everyone is silent about, is to increase the conduction of heat and auxiliary aromas, such as rosemary and garlic, into a piece of meat.

A minute before the end of cooking, add a piece of butter (preferably ghee) or a little olive oil, rosemary and a couple of garlic cloves, crushed with the peel, into the pan, then pour the melted aromatic mixture over the meat. In general, a steak without butter can be excellent. A good rib-eye steak should have enough fat - it will not allow the meat to "dry" even without additional additives in the form of oil.

5. Salt to taste

When to salt the steak: before, after or during cooking ?! Experts differ on this score.

The steak contains moisture, which should be retained during cooking and frying.

Some people recommend not to salt the steak until after you cook it. Otherwise, the juice will come out of the meat through the "open" muscle fibers. Others advise salting halfway through the cooking process. Still others, on the other hand, suggest generously sprinkling the steak with salt and letting it sit for about 10 minutes. This will cook an evenly fried steak with a delicious salty crust.

Through experimentation, you will surely find your answer to this difficult question. The main thing is to use coarse salt!