Many of us like to eat a delicious juicy steak with perfect roasting! But for some reason, the vast majority are convinced that cooking it at home is just an unrealistically difficult task, and it is clear who wants to spoil a fresh piece of meat. To avoid this kind of trouble, write down our following tips!
The first thing to pay attention to is the choice of quality fresh meat (loin, part of the hypochondrium, carbonate or neck), which is characterized by a uniform layer of fat, the so-called "marbling".
The second important step is to choose a frying pan: it is best with a thick bottom, which will ensure even heating of the entire area of the piece of meat. On such a frying pan you can easily avoid a situation in which the steak is ready on top and raw inside.
1. Cut the meat into large pieces at least 2.5 cm thick (but not more than 4 cm), always across the fibers. After that, the steaks must withstand, they must reach room temperature. If you put cold meat on the pan, immediately from the refrigerator, it will not cook evenly.
2. It's time to marinate the steaks. In fact, to preserve the maximum meat flavor, it is enough to season with ground black pepper and sprinkle with olive oil. But if you like other spices, you can of course add your favorites, just do it in moderation. In the process of frying, you can lubricate a wide surface with marinades and sauces. In no case do not salt the steak at this stage of cooking, it will remove all the moisture from the meat and it will be dry.
3. Cook the meat in a well-heated, dry pan. In order for the appetizing crust to appear and the juice to be "sealed" inside, the temperature of the pan must be high, and the lid must not be used. At the end of cooking add salt.
4. Important advice is that the steak is fully cooked, preheat it in the oven for 2-3 minutes, pre-wrapped in foil. Now you can enjoy the delicacy!