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Beef Steak Ingredients
- Beef tenderloin 1 kg.
- Olive oil 8-10 tbsp. spoons
- Pepper to taste
- Salt to taste
- Herbs (rosemary, thyme or others) to taste
- Main Ingredients
- Serving 5 servings
Inventory:Kitchen Knife, Bowl, Frying Pan, Stove, Oven
Cooking Beef Steak:
Step 1: Prepare the beef.When preparing a steak, you must use high-quality meat, it is the main secret of success. Beef tenderloin is ideal, but you can also cook steaks from other parts of the beef. The meat must be washed with cold running water, dried on paper and peeled off the films (cut them with a knife). Then cut the meat into pieces long 8-12 cm. After that, the main trick is to compress the meat on both sides in the direction of the fibers. After that, cut the meat into steaks, the thickness of which should be 2-3 cm Grease the steak with olive oil, pepper and herbs. When frying, the meat should be at room temperature, so leave the steak to marinate in oil 2 hours.
Step 2: Cook the steak.We heat the pan and fry the steak in a dry pan (the meat is already oiled). It is important to heat the pan strongly, but not to heat it. Fry steak on 3-4 minutes from each side. This is necessary so that the golden crust does not subsequently allow meat juice to leak. On top, when frying, you can put chopped garlic and herbs. When frying, the stacks should not touch each other. Preheat the oven to 180 degrees and bring the steak in it to full readiness. You can not check the readiness of the steak by cutting meat - otherwise juices will flow out of it. Try to determine readiness by pressing on the meat with your finger. Ready meat is not as soft as raw, but has not yet completely lost its elasticity. On average, steak should be kept in the oven 10-15 minutes. We take out the finished steaks from the oven and leave them on 5-10 minutes so that they "get". The internal pressure in the meat will weaken, and the juice will not splash outward when cut.
Step 3: Serve the beef steak.Ready steak served with salt and sauce. Enjoy your meal!
- - It is preferable to fry the steak in a teflon-coated pan.
- - If the meat has not been frozen, the steak will be more juicy.
- - Please note that steaks are salted only before use, in finished form.