Meat - the ancient preference for feeding humanity.A piece of meat on the table has always been an indicator of wealth and the variety of cooking meat is amazing.But mouthwatering steaks are among the leaders in the culinary preferences of more than one century.Even Elena Molokhovetz in the famous manual for young housewives, published in the 19th century, the skill of cooking steaks devoted an entire section.
How to fry a steak, that he really opened the taste of meat and the decoration became a festive meal?It turns cooking steaks - a science in cooking.But the technology itself cooking history ascribes to the Americans, claiming that the steaks came to Europe from America, after America was brought into this elite steers from Europe.
We will not deal with historical facts, important to understand how to fry a steak, and what constitutes correct.First of all, there are certain requirements for meat.First, find out how to roast a steak is not, but because of what it fry.Classic rules involve the use of beef.And it is not any, and well-fed young bulls with tender meat and thin streaks of fat in it.Moreover, the beef must be impeccable freshness, no frost.
Read how to fry a steak before heading out for a piece of meat.It is suitable for the dish is not any part of the carcass.Ideal loin meat obtained from thin edge, to buy more home cooking sirloin or rump.If you take part of the carcass between 5 and 12 ribs, the steaks can be cooked directly on the bone.
remains to determine how to fry a steak at home, without the special plates of good restaurants.Under certain conditions the cooking of steaks, meat can be cooked in the most ordinary gas stove.Identifying with a frying pan: it should be with a thick bottom and a good non-stick coating.Modern pans, grills also excellent for frying steaks.
meat purchased, prepared pan - proceed directly to the preparation of the steak.The pieces of meat cut into fairly thick and flatten them with your hands or a flat-bottomed pans.After flattening they should not be thinner than 3 centimeters.Each piece is carefully blotted with a paper towel, the surface of the meat should be completely dry.Dried smazhem steaks generously with olive or other vegetable oil and leave for the board.
While steaks are impregnated with oil, cook pan.It should be well warmed in the fire.If the temperature is insufficient, let the meat juices and the steaks will be irreparably damaged.The task of the first minutes of the meat in a frying pan - seal available in juice.This is achieved if quickly formed a crust on the surface of the steak.
The well-heated frying pan put a steak, you can put two pieces, if allows the size of the pan, but in any case, do not allow them to touch each other.Just one and a half minutes on a very high fever prizharivaem flank steak, and then diminish the fire to medium and even for 4 minutes each flank roasted.It is necessary to ensure that the meat at this time is not burnt.Cooking prozharistosti to the extent that much.
Classic steak should be cut pink and soft.If you prefer roasted meat, bring it up to readiness in cool oven.Ready steaks remove from heat, sprinkle with salt and spices and cover with foil to the meat inside reached.Can be served.
It was all about beef, as well as the roast pork steak?All the technology is the same, only the meat have to be roasted.The concept of steak with blood in pork meat is not allowed.
