The homeland of beefsteak (portion meat dish) is prudish England. In translation from English of "beef steak" means "a piece of beef". The recipe for the real beefsteak isn't difficult, but demands observance of several very important rules without which juicy and fragrant food won't turn out.
It is required to you
- All-beef on beefsteaks on 150-200 g for the portion;
- flavourless vegetable oil;
- salt;
- black pepper;
- at the request of spice for beef;
- vegetables for a garnish.
Instruction
1. First, the right choice of meat is the main key to receiving juicy classical beefsteak. The best beefsteak will turn out from the fresh cooled meat which wasn't exposed to freezing. Meat needs to be got from the fridge that by the time of frying it reached room temperature in advance.
2. From the most gentle part of beef ink so-called tenderlon beefsteak is cooked (or fillet minion). It differs in the small size, rounded shape and very delicate flavor. Cutting on beefsteak is exempted from films and cut across fibers pieces not more thinly than 3 cm.
3. For beefsteak of more impressive sizes take the beef loin called at butchers a rib-steak. For beefsteaks from a rib-steak meat can be cut across fibers on pieces 2 - 3 cm thick. Beefsteak from fillet can be beaten off slightly from two parties the wooden hammer for meat.
4. So, meat for beefsteaks at you is cut. Lay out it on a paper or cotton towel to remove excess moisture from a surface. Now salt pieces from two parties with spices. It is possible to grate slightly each beefsteak from two parties with vegetable oil.
5. In a frying pan with the thick bottom pour vegetable oil and well calcinate. Emergence over a frying pan of a lung of a white smoke means that the necessary temperature for preparation of beefsteak is reached. Don't put several beefsteaks on a frying pan at once, from it temperature will decrease and meat can give juice that will sharply worsen taste of a dish.
6. Fry each beefsteak from two parties on the constant temperature of fire to extent of preparation necessary to you. For example, for sredneprozharenny beefsteak from a rib-steak – 5 minutes on both sides. Fillet minion is cooked quicker because of more short texture of cutting. Therefore if you wish to receive a medium-rare beefsteak, fry minions no more than 3 minutes on both sides.
7. Lay out ready beefsteaks on portion plates and garnish vegetables to your taste.