A woman has long been understood that a man needs to be fed with meat, sinewy meat. Since without meat in the diet, a man begins to rage and, in the end, loses his masculine appearance. Of course, there are also vegetarians, but there are very few of them, especially in the ranks of men. On the other hand, a woman gets mad, especially when she has to cook meat dishes too often. There is a compromise – you need to teach your men how to cook meat, especially since it is so simple… In our article, we will tell you how to cook a steak at home and not only.
Steak is one of the oldest ways to cook delicious meat. In addition, it is also very simple. Such a dish will become a decoration of any table, regardless of the holiday.
To prepare a steak, we need chilled beef clipping. If this is not, you can take any other piece of meat, preferably the lower back. Let’s just say, finding the right meat for a steak is probably a whole science, since there is a lot of rumors in choosing meat. You need to write about all this separately, but for now I will give a couple of tips to novice cooks.
Firstly, the meat needs to be chosen, guided by your aesthetic considerations-the meat should be attractive. Fresh and high -quality tenderloin has always uniform structure and color, soft pulp, and there are no large blood clots. If you are offered to buy a piece with bones, fat or veins – immediately unfold and leave the seller. Most likely, you want to get a dog of the tenth category, which, as we all know, is chopped with a booth.
Secondly, as you know, for a steak you need to buy one large piece of meat. All kinds of small pieces are still not suitable for cooking. You need to choose a piece of the correct shape so that it can be put on a frying pan. By the way, I want to remind you right away that steak meat must be cut only against the fibers. This is the biggest mistake almost all chefs make.
If the meat is fresh and chilled, it does not need to be stored for very long, and even better if you cook it immediately after defrosting. The best option is if you take the future steak out of the refrigerator about an hour or two before dinner. In order for the steak to be fattened evenly, it must be cooled to room temperature. Never in your life use a microwave oven to heat up, because the meat will be very tough and dry.
Here is a small recipe for making a pepper steak, that is, a steak in the layout of ordinary pepper. Take and move a couple of three peas of black pepper, one white pea, and a couple of fragrant pepper. Mix it all up. If you do not have white or allspice – it does not matter. In this case, you can only do with black pepper. Be sure to grind the pepper. The main thing is that it becomes like a powder. If the house does not have a crusher, put the pepper on the board and crush it with a regular bottle. But know that such grinding will require a lot of strength and energy.
You should cut the meat (I remind you, against the fibers) into even pieces, the thickness of which is about 3 centimeters. If you like a well-done and dry steak, cut thinner, and if you like sinewy and bloody, then vice versa. Beat the meat a little with the blunt side of the knife. It is a knife, you should not use a hammer, as the meat is very tender. Roll future steaks in ground pepper, then lay them on top of each other and press lightly with your palm so that the pepper particles are pressed into the meat fibers themselves.
Put a frying pan on a strong fire, an empty frying pan. No need to add oil. Place the steaks on a well-heated skillet. Fry should be over very high heat for up to two minutes, after which the steaks should be turned over. Now the meat can already be slightly salted (to taste). If you decide to salt early, the steak will become tough and immediately release the juices. Most men like steak without salt. The steak itself will be slightly salty.
If you like a well-done steak, cook it over high heat. If you like lightly fried meat, you should cook on medium heat, and at the end of the process you can make it even smaller. It is strictly forbidden to cover the steak with a lid, as the meat will not be fried, but stewed. It won’t be a steak anymore, just a stew.