1. Cooking on the grill
This is the classic way. First of all you need a good piece of meat. It must be:
From a young animal - a steer 1-1.5 years old;
Fresh - ideally matured meat 15-28 days after slaughter.
Beef should be marinated to make it soft. A successful mixture for this can be made on the basis of dairy products.
Interesting Fact
A good piece of meat for a steak can not be cheap, because only a small part of the carcass, no more than 10%, is suitable for such a dish. Animals are fed with grain, which is how marbled beef is obtained: it has a homogeneous, deep-red color, with thin veins of fat with a light milky hue. The product was named for its resemblance to the pattern of natural stone.
It is easy to cook steak on a regular grill on coals or in a special frying pan. Either way, the meat gets typical strips from the grill. Very appetizing.
2. Pan frying
This way you can make a delicious beef roast beef with a mild degree of frying at home. You need a cast-iron skillet with high sides. It is important first to heat it well in refined vegetable oil and to stew garlic, rosemary and mint in it. All spices should be put in one piece, so that afterwards they can be easily removed from the hot oil. The oil gives the meat its spice flavor.
Interesting fact
Beefsteaks are especially tasty if you fry them in olive oil, not sunflower oil, use fresh spices, not dried.
3. Baking in the oven
The classic recipe assumes that the meat will be from the shovel loin. Only from such a product it will be possible to bake a really delicious juicy steak.
The oven is the final stage of heat treatment. First, the meat is fried in a pan, as described in the previous recipe. Then the pieces should be transferred to a heated form and sent to the oven for 8-10 minutes. In this way you get a dish of medium or intensive roasting.
What secrets will help to prepare the dish well
To get a delicious beef steak, you need to follow a few rules of preparation and heat treatment of meat, as well as serving the dish.
The preferred thickness of steaks is about 3 cm. Cut slices from the piece should be across the fibers.
Do not roast or bake beef that has recently been taken out of the refrigerator. Only meat at room temperature will give good results.
Do not send wet meat to the oven, grill grate or griddle, so you will not get a delicious golden crust.
For a tangy touch of flavor and aroma, you can put butter on the hot roast beef.
Ready steak should be placed on a heated plate and covered with foil. After a few minutes of "rest" the dish will become more juicy.
Salt and pepper the meat at the stage recommended in the recipe. In some cases, these spices are included in the marinade, in other cases you need to use them at the very end of cooking.
What can you do?
Choose a side dish and a good sauce to accompany the roast beef, which are the perfect complement to the characteristic flavor of the dish and also make it look even more appetizing. How do you like to make your beef steak?
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