Meat and its many derivatives are one of the most consumed foods in the world, being steak, one of the most demanded dishes at lunchtime. And, although a priori it seems simple to prepare, it happens as with pasta, it is difficult to leave it at its point: sometimes we leave it as a shoe, or on the contrary, we leave it too raw. However, frying a steak and leaving it juicy and tasty, browned on the outside and pink on the inside, without seeing the blood, is quite simple and you do not need to be a restoration professional to get it. We are going to give you some tricks, quite easy so that your fried steak is a real delicacy. If you give the PLAY you can find out how to achieve it. It’s very simple!
It is very important that you take the meat out of the refrigerator half an hour before cooking it. This will take the ambient temperature and help you fry it better. If we throw it in the pan freshly taken from the fridge, the meat is cold and will surely be very hard because it will not be fried well everywhere. Do not worry about taking it out even if it is hot, in half an hour it does not spoil you. It is also important that you dry it with paper on both sides.
Meanwhile, on the fire an iron skillet to warm it up. How do you know it’s hot enough? Very simple. Wet your fingers and shake them over the pan. If the water droplets evaporate quickly, then it is ready to fry.
Sprinkle the pan with a stream of oil and while it is heating, season both sides of the steak with salt and pepper. Now you only have to fry it, yes, with great care. Don’t give it too much thought, if you do, you don’t let it cool evenly. A trick: if when you go to turn it over, the steak sticks a little, leave it in the pan because it is not yet ready to change it sideways. The meat will be easily released once it has been browned all equally.
When your steak is ready, you let it rest for a few minutes on a plastic board, easier to wash and remove waste than a wooden one; it is cut into wide strips, approximately one finger thick; they are placed on a plate and decorated by sprinkling freshly ground black pepper and thyme. If desired you can add some asparagus, or another vegetable, grilled or some chips as an accompaniment. Your steak will have nothing to envy to that of the best chefs and you will suck your fingers.
Don’t miss interesting posts on Famousbio
