How to fry a steak in a home kitchen

Meat is an ancient preference in nutritionhumanity. 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 of culinary preferences for more than one century. Another Elena Molokhovets in the famous manual for young housewives, published in the 19th century, devoted a whole section to the mastery of cooking steaks.

How to fry a steak so that it really revealstaste of meat and became a decoration of the festive meal? It turns out cooking steaks - a whole science in cooking. History attributes the very technology of cooking to the Americans, arguing that steaks came to Europe from America, after the elite bulls from Europe were brought to this America.

We will not deal with historical facts,it is more important to understand how to properly grill a steak, and what is included in the concept of correctness. First of all, there are certain requirements for meat. First we will find out how to fry a steak, and what to fry it with. Classic rules suggest the use of beef. And not any, but well-fed young bull-calves with tender meat and thin veins of fat in it. And, beef should be irreproachable freshness, no frost.

Read how to grill a steak beforego for a piece of meat. After all, not every part of the carcass is suitable for a dish. The ideal option is obtained from thin-legged meat loin, for home cooking, a tenderloin or rump is often bought. If you take a part of the carcass between 5 and 12 ribs, then steaks can be cooked directly on the bone.

It remains to be decided how to fry a steak inhome conditions, without special plates of good restaurants. If certain conditions are met for cooking steaks, meat can be cooked on the usual gas stove. Defined with a pan: it should be with a thick bottom and a good non-stick coating. Modern grilling pans are also great for frying steaks.

The meat is bought, the frying pan is prepared -we proceed directly to cooking the steak. Cut the pieces of meat quite thickly and flatten them with your hands or a flat bottom of the frying pan. After flattening, they should not be thinner than 3 centimeters. Each piece is thoroughly soaked with a paper towel, the surface of the meat should be completely dry. We dried the dried steaks abundantly with olive or other vegetable oil and left on the board.

While steaks are impregnated with oil, we preparea frying pan. It needs to be warmed up on fire. If the temperature is not enough, the meat will drain juice, and the steaks will be hopelessly spoiled. The task of the first minute of meat stay on the frying pan is to seal the juice inside. This is achieved by quickly forming a crust on the surface of the steak.

On a well-heated frying pan, put a steak, you canput two pieces, if the size of the frying pan allows, but in no case should they be touching each other. Literally, for a minute and a half in a very hot heat, we roast the sides of the steak, then reduce the heat to an average and for another minute for 4 each barrel fry. We need to make sure that the meat is not burnt at this time. We cook to the degree of roasting, which is like.

Classic steak should be cut on pink andsoft. If you prefer roasted meat, bring it to the ready in a low-fire oven. Ready steaks to remove from the fire, sprinkle with salt and spices and cover with foil to get the meat inside. You can serve.

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