Steak represents a fried piece of fresh, almost fresh-killed beef which is taken from an intercostal part and is cut across fibers.
Distinguish several types of steak received during ink cutting:
- juicy, fat Ribay;
- refined and gentle, Phil Minion 6-8 cm thick;
- tolstovoloknisty Striployn;
- nourishing Porterkhaus;
- economic Ti-bon.
Besides, steak can have the different level of readiness:
- Rare is fried only outside, in it there is blood therefore its pulp red;
- Medium rare is fried thoroughly slightly, its pulp though with blood, but has a red-pink shade;
- Medium of average degree of readiness, order it at restaurants most often;
- Medium well is fried almost thoroughly, its pulp possesses in light pink color;
- Well done is the strongly fried thoroughly steak.
True gourmets prefer to taste the first three types of a product. They consider that the fried thoroughly steak rigid and not juicy.
How it is correct to fry steak in a frying pan?
Correctly and tasty to fry steak, it is necessary to follow a number of simple rules:
- As residents of the cities not always have an opportunity to get a fresh meat, to well use also frozen. It "is brought into the necessary look", having placed for day in the general department of the fridge or on a couple of hours in vacuum package in a pan with cold water. And here it isn't recommended to use the microwave oven or container with warm water for these purposes. Otherwise the top layers of meat will get warm, and the core of a piece remains cold. Thereof it will be impossible to provide uniform pro-frying of a product.
- Steak is never beaten off. Otherwise the structure of meat fibers will be broken, and the piece will lose juiciness, natural tenderness.
- There is not one recipe how to fry steak. In each of them the process of a pickles of meat is interpreted in own way. Some cooks advise to salt meat in advance when it is pickled. Other experts claim that addition of salt is expedient after frying. Then meat won't become dried. Classical recipes allow rolling of a meat piece in salt, pepper and mix of the French herbs - a basilica, a thyme, rosemary, paprika, parsley just before frying if it is made not on coals, and in a frying pan.
- The prepared steak is oiled on both sides any vegetable. Thanks to it, meat won't burn, and warmly in it will be distributed more evenly.
- The frying pan is well warmed up on fire, oiled. And only after that put steak on it. The average duration of frying at which meat remains juicy is about 10 minutes. During this time the piece needs to be turned several times.
- After meat prepared, to it allow to lie down a couple of minutes. At the expense of it juice which in the course of frying accumulated at a skin will fall and will evenly be distributed on all thickness of a piece.
How to fry steak on coals?
Frying of steak on coals has the feature. The steak is quickly fried at first with one, then on the other hand. The strong crust which won't allow a meat fluid to flow out is as a result formed. After that it is possible not to hurry at the time of the next turning of steak, and to prepare in the usual mode. Steak is served to a table with the wines made of grapes of Pinotazh, Sir and Merlot, Shiraz. They are perfectly combined with meat, enhancing its taste. Also a little sourish wine of Cabernet Sauvignon will approach here.