Steaks are prepared from natural (single piece) and chopped (minced) meat. Natural steaks can be cut from a large piece of their own meat. In this case it is necessary to observe the following rules: only cut across the grain (if you cut along the grain, meat, then it will be impossible to chew); pieces of meat do no more than 1.5 cm thick. To prepare the steak, it is desirable not to use frozen and chilled meat.
There are many recipes for cooking steak. Most steaks are made of beef. But for products of minced meat can also take the pork and veal. To maintain the flavor of grilled meat , it should be prepared just before serving . Before the start of roasting beef should be at room temperature . Otherwise the outer layers of the meat will be overcooked before fry thoroughly as its inner part. Meat in a frying pan must lie quite freely , otherwise formed steam pillow, and the meat will stew instead of frying.
Should begin to fry meat on a very hot pan with a small amount of fat or oil. The meat should be browned on both sides, to form a golden brown crust . Then you need to reduce the heat and bring the meat until done. It is important to remember the following rule: the thicker piece of meat , the lower the operating temperature must be .
Roasting time depends on the thickness of steak and desired degree of roast . Tentatively, 2.5-3 cm thick steak becomes slightly roasted by the time when both of its sides covered golden brown ; the whole process takes about 4-5 minutes.
Steak recipe. Grilling each side still 1.5-2 min makes steak medium rare , and 9-10 minutes total roasting time produces a fully -done steak . Determine the readiness of meat by piercing it with a fork and pressing down on him, if it goes red juice — so the meat is not ready yet , if light — ready.
Many love when the meat is fried steak is completely and served as saying , » blood .» This is only valid for beef , pork and veal same should be well roasted . Salt steak just need to ready meals. In the process of roasting meat heated with water the juice. If the product is baked or stewed, beef must be pre- fry . Pork , veal and lamb are not fried , and immediately put in the preheated oven. Every 10-15 minutes is necessary to remove the meat from the oven and water on top of the juice , which is formed during roasting . If the juice will be enough , you can pour a little broth or water . Steak recipe.