Still ancient people fried meat on naked flame as they had no other ways of cooking. But for the first time meat steak it was mentioned in recipe-books of England in the fifteenth century. After that all European elite adopted experience of preparation of steaks in various variations. Further the compounding of cooking of tasty meat scattered worldwide.
Presently there is a huge number of options of preparation of steaks, features and nuances when cooking a dish.
Types of steaks
At the moment many types of steaks are known. Such steaks as рибай, New York, стриплойн are distinguished from them with special popularity, to fillet minion, Quasimodo and others. All of them differ with the choice of a part of ink, steak thickness for steak and also a technique and duration of preparation.
The choice of meat for preparation of steak
Classical steak has to be cooked only from beef. Undoubtedly, beef has to be exclusively the premium. Meat undertakes from young bulls of golovaly age of special breeds. Such bull-calves who are grown up with special care will give incredibly gentle and unique marbled meat.
One more important factor of preparation is a technique of cutting of a carcass as for steak it is ideal to take the fibrous meat cut across. Naturally, meat has to be dried, fresh and dark color. The structure of a surface has to be velvety to the touch.
Preparations of meat for frying
Meat has to have room temperature therefore on the eve of it it is worth pulling out from the fridge. The frozen steaks need to be shifted since evening in the refrigerator. The choice of marinade for meat – a matter of taste of each hostess. Many pickle lemon juice in spices and salt. The important point – before pro-frying steaks needs to be oiled olive from all directions and also to pepper. Вопрост a pickles remains still disputable – some cooks salt before roasting, and some – in time, and others – already in a plate.
In total there are six extents of pro-frying of meat. Meat with blood is called блю steak, рар – poorly fried thoroughly steak, but without blood, the medium рар – weak pro-frying, but from korochkiya outside. The medium – average pro-frying, the medium conducted degree – perfectly fried thoroughly steak, and, at last, conducted is given – very well-done steak.
Recipe of steak of average pro-frying
- Caloric content is about 500 kcal on 100 grams of a product.
- Components necessary for preparation: 0.5 kg of beef, salt and spices on taste.
Preparation.
- Meat needs to be chosen without fat and veins.
- It is previously necessary to allow to get warm to meat at the room temperature and to dry.
- It is necessary to fry steak quickly – about 15 minutes.
- The prepared meat needs to be cut on steaks about 2.5-5 cm thick.
- It is necessary to take two frying pans with different extent of heating of a surface – strong and average. Meat has to lay down only on the heated frying pan surface in order that it was closed by a crust. Therefore it at first is fried on hotter, then in an average frying pan. In the second frying pan meat is already carried to the necessary extent of pro-frying.