Steak time. The Perfect Steak: How to cook the best steak of your life

Good day, my dear cooks! Did you know that the history of the beloved juicy steak goes back to Ancient Rome? Yes, yes, it was then that they began to fry large pieces of meat on fire. True, they did it not for food, but for sacrifice. Today, steak is a popular dish. But not everyone can cook it. There are so many subtleties and nuances. But don't be afraid. This can be learned. I will tell you how to fry a pork steak in a pan.

Until recently, steak was cooked exclusively from beef. But "progress", as you know, affects all areas of life and cooking is no exception. Therefore, today you can cook it from anyone, even from an antelope. But today we will cook pork steak.

When buying pork, pay attention to its color. It should be pinkish, without iridescent tints. The darker the meat offered to you, the older the animal. Also note its "marbling". This term refers to the uniform distribution of fat throughout the meat. But fatness and "marbling" are not the same thing. For steak, try to choose such cuts of pork, where there will be an optimal amount of fat, but not excessive.

The tenderloin steak is guaranteed to be the softest and juiciest. She has soft meat that is difficult to spoil

Just pre-cut the film from the meat. It is quite easy to remove with a knife.

But the choice of pork is only part of the story. A perfect steak has 3 ingredients:

1. Take it out of the refrigerator 20 minutes before cooking. And then you get cold meat inside with a burnt crust.
2. The piece of meat that you cook should be thick. Not less than 2.5 cm, but not more than 4 cm.
3. If you have purchased uncut pork, you need to properly cut the steaks. Remember that you only need to cut them across the fibers!

How long to cook

And how long to fry the meat depends on what kind of steak you want to get. Love the delicacy "raw", which means that the fried piece can be thicker. Yes, and meat provides for different degrees of roasting:

Minimum done (very rare)- On each side, fry the meat for no more than 1-2 minutes. Pork remains bluish-pink on the cut, and the texture is tender. Cooked meat is slightly warm inside.

Rare (rare)- cook on each side for 2-3 minutes. In this case, the texture of the meat will remain soft and porous. And on the cut, the piece will have a red color.

Medium (medium)- the most common way to fry meat: it is a little bloody. Fry for about 4 minutes on one side, and then turn the piece over. And cook the second side for 3-4 minutes. As a result, the meat will have a firm texture and retain a reddish color in the center.

Well done steak (welldone) Cook each side for at least 3 minutes. In this case, pork should be fried over high heat. After that, the meat is brought on low heat for 6-8 minutes. The finished steak has a dense texture and a uniform brownish tint.

Do you want to learn how to cook steaks like in a restaurant? The recipes I prepared with photos and videos will help you with this. For softness and juiciness of meat, you can marinate it. Here is a selection of 5 proven pickling options.

Step-by-step recipe with photo of pork steak with spices

An easy way to cook pork meat. By beating the pork, the meat is so tender and soft. And it is prepared with a minimum of oil.

• 2 pieces of pork;
• salt;
• pepper;
• Provencal herbs;
• spicy paprika;
• olive oil.

Cut the meat up to 2 cm thick and beat it well with a kitchen hammer. The best way to do this is to wrap the meat in cling film. So the fibers soften and the meat will cook faster and be softer. Sprinkle with herbs and spices on both sides.

Grease a grill pan with a thin layer of olive oil. Lay out the chopped pork pieces. Fry on both sides until brown and characteristic stripes from the furrows of the grill pan.

Serve with boiled potatoes, tomatoes and lightly salted cucumbers.

How to cook pork loin steak on the bone

In order for the meat in the pan to turn out delicious, you must first marinate it in spices. In this recipe, we will prepare a marinade from lemon zest, garlic and chili peppers.

• 2 pork loins on the bone (about 2 cm thick);
• 1 tsp red chili pepper;
• zest of 1/2 lemon;
• 2 large cloves of garlic;
• ground black pepper - to taste;
• 4 tbsp. l. olive oil;
• salt - to taste.

Rinse the meat and pat dry with paper towels.

Finely chop the garlic and chili pepper. Pour olive oil into a bowl, add chopped garlic, chili pepper, grated zest of half a lemon. If you have sage leaves, tear them into small pieces and add to the marinade. Stir the finished filling.

In this marinade, roll the meat on all sides and set aside for at least 30 minutes. This way it absorbs the flavor better.

Grill in a pan on each side so that the meat is well cooked. At the end of cooking or on a plate, sprinkle with salt to taste.

Delicious and quick pork steak recipe

Juicy, fragrant pieces of meat with garlic and fragrant spices, fried in a pan. What could be better for a delicious lunch or dinner?

• 3 pieces of soft boneless pork;
• 3 tbsp olive oil
• salt and pepper - to taste;
• garlic oil.

Cut the pork pieces into 2 cm thick slices. If you have them in the refrigerator, take them out 30 minutes before frying. Meat should be at room temperature. Grease future steaks with olive oil, sprinkle with salt and pepper. Let them marinate for 30 minutes. Heat the grill pan well and lay out the pieces of meat.

Grill the steaks for about 7-10 minutes. Depends on their thickness and size. On both sides, they should acquire a golden brown hue, as in the photo.

At the end of cooking, put a piece of garlic butter on each chop. To do this, mix softened butter with chopped garlic and dry herbs. And then put it in the refrigerator. After frying, put this garlic oil on the pieces of meat for literally 2 minutes. The steaks will “rest” and acquire a fragrant taste.

Ready-made pork steaks are great friends with vegetable salad or baked potatoes. Or you can make your own delicious burger. It will turn out much tastier than store-bought 🙂

How to grill tenderloin in a grill pan

For this delicacy, take:

• 400 gr tenderloin;
• frying oil.

Delicious recipe from Gordon Ramsay

For this gourmet pork take:

• 2 steaks;
• spices for meat or just ground pepper;
• salt;
• oil for frying;
• 3-4 cloves of garlic;
• 20 gr butter;
• good mood 😉

I'll tell you a secret: this is a recipe from Gordon Ramsay. It is very easy to cook it. First of all, season the meat with spices and salt it.

For frying, you can use a regular non-stick frying pan. As soon as it warms up well, pour in the oil. And then put the steaks on the hot oil, just away from the sides of the dishes. The meat will begin to sizzle in the pan. Do not be afraid!) This is how it should be.

After a minute, turn the pork over with tongs. Literally after 30 seconds, you will see that the meat has acquired a golden color. If the thickness of the pieces is large, then put the pieces of meat sideways to the pan and fry too.

Then add garlic. You don't need to clean it. Just lightly press on the cloves and send to the pan. Turn the meat every minute to prevent burning. This way it will cook evenly. If necessary, you can add a little more vegetable oil for frying.

Next, take the butter and put it on the meat. Let it soak the steaks. Spoon melted butter over almost cooked meat. And rub the pork with fried garlic. When the steaks are ready, put them on a plate and cut.

To better understand all the intricacies of cooking, see the detailed step-by-step recipe. Here is a link to youtube

How do you fry steaks? If you post your signature recipe with a photo in the comments, I will be very grateful to you 🙂 I like something new and unusual. And if you want to be the first to know about my culinary discoveries, do not forget to subscribe to updates. I take my leave and say: bye-bye!

We have all heard the saying: "How many people - so many opinions." When it comes to our favorite steaks, it can be rephrased as: "How many chefs - so many rules." In my never-ending quest for the perfect steak, I've taken it upon myself to study a plethora of top-notch recipes published in respectable publications and those used by chefs at iconic establishments like New York's Hawksmoor or The Spotted Pig. And here's what I figured out step by step.

Preparation

All the chefs I know who have eaten a dog on steaks emphasize: there are only two secrets to a wonderful Ribeye steak. The first is to warm the meat to room temperature before cooking, the second is to turn it regularly in the pan. And if everything is clear with the second, let's dwell on the first in more detail. It turns out that the fastest way to warm meat is to wrap it with cling film and hold for 30-60 seconds under running warm water. But the fastest does not mean the best. If you have time, it's best to take the steak out of the fridge an hour before cooking, ideally two. So it will not only warm up to the ideal internal temperature, but also get rid of moisture on its surface, drying it naturally.

Drying

Respectable publications like The Wall Street Journal and Cook's Illustrater, as well as the guys from the famous New York establishment Hawksmoor, recommend blotting the ribeye steak with a waffle towel before cooking, and I think this is excellent advice. Moisture on the surface of the piece will add to the meat not the most appetizing flavor of boiled beef. In addition, a dry steak will brown faster.

Salt and pepper

The “when to salt the meat” debate seems to go on forever. For example, the author of the book Kitchen Mysteries Frenchman Herve Teese recommends not to do this before cooking - according to the chef, meat juices in this case leave the steak through the exposed meat fibers. However, many other authors, in particular, The Wall Street Journal, as well as Ducasse and the guys from Hawksmoor, unanimously disagree with him.

April Bloomfield of The Spotted Pig suggests letting the steak sit in salt for 10 minutes before cooking to ensure the meat cooks evenly, she says. And Hawksmoor advises to pour salt boldly - "more than you think is enough." This approach will create an appetizing salty crust on the outside of the piece. “We heard you are advised not to salt your steak before cooking. Well, it seems to us that this advice is nonsense, ”they say. And after all my culinary experiments, I, perhaps, agree with them. The salty crust only allows the steak to win in taste and at the same time does not have a noticeable effect on its juiciness.

Temperature

At what temperature should a steak be cooked? Chiefs are divided here in opinion. Some (Hervé Teese and Hawksmoor) advise frying over very high heat. Others (Bloomfield and The Ginger Pigs) recommend a more moderate temperature. And Cook's Illustrated suggests that you heat up the pan, and then turn down the heat and lay out the meat. Choose a method depending on how you feel about the aroma of a well-done, slightly charred crust. Some believe that it distracts from the taste of a good steak, while others - that it adds zest to it. As, for example, I do - so I advise you to heat the pan as soon as possible before laying out the meat. I check the desired temperature simply: you must not hold your hand with a really hot frying pan for more than 2 seconds.

Of course, a lot depends on the thickness of the steak. It must be understood that the thicker the steak, the longer it can withstand high temperatures without overdrying. Ducasse suggests using 4cm steaks, April Bloomfield, Cook`s Illustrated and Hawksmoor at least 6cm, and Nigel advises choosing a piece of meat as thick as a thumb. In my opinion, no matter how big the finger is, there is no way to make a steak that thick to be truly crispy on the outside and tender on the inside. And this is important: the steak does not have to be black on the outside, as the chefs from Slater`s do, but it simply must have a crispy crust.

Perfect ribeye steak

So, here is the recipe - step by step - for the perfect steak, which I worked out after analyzing all the points above in detail.

For one serving you will need:

- 1 ribeye steak, about 4 cm high,
- sea salt and coarsely ground black pepper,
- 25 grams of butter,
- 1 crushed garlic clove
- a sprig of thyme

1. Remove the steak from the refrigerator two hours before cooking and let it warm to room temperature.

2. Take a heavy-bottomed cast iron skillet and place over medium-high heat. Pat the meat dry with a paper towel, then brush both sides with a small amount of refined oil. Meanwhile, sprinkle salt and pepper evenly on a plate, coat the steak in the mixture, and return to the skillet. Cook for 60-90 seconds on each side, pressing down with tongs until evenly browned.

3. Reduce heat slightly, add garlic, oil and thyme to the pan, and when everything has melted, stir and pour the mixture over the steak. A 4cm ribeye will cook for about 6 minutes to medium rare.

4. Remove the ribeye steak from the pan and place on something warm - a heated pan or plank to rest for 5-10 minutes before serving.

Bon appetit.

Know your steak

Decide what you need. Regular steak, juicy tenderloin or striploin? Or something fat like ribeye or sirloin? With bone or without? Or maybe a thinner cut, such as a flap steak, a thick rim of the diaphragm, or a brisket?

What animal did your piece of meat actually come from? Angus, Hereford, Shorthorn or Texas Longhorn? Has the meat been aged, and if so, for how long? Ask the clerk in your butcher shop all these questions, make him sweat. And if you see complete misunderstanding in his eyes, go to another store. If your favorite piece is out of stock, ask for another cut, but always fresh, exactly the thickness and weight you need. Don't settle for compromises.

Buy quality meat

Is this meat sourced from a purebred pasture animal, or is it sourced from a manufacturing facility where the animals are fed compound feed and hormones to reach their maximum weight in the shortest amount of time? And most importantly: inspect the meat and feel it before buying. Very often meat is sold almost immediately after slaughter. If it's wet and bleeding, if it's wrapped in plastic and has an absorbent pad on a polystyrene tray, leave it at the store. You can’t do anything with such meat, and it will splatter a lot in the pan. Good meat should be dull in color, dry in appearance, and may have a dark, rich red hue. The surface should feel silky smooth to the touch. The most delicious steaks are obtained from meat that has sagged for three to four weeks (on the bones), which makes it slightly dry, losing moisture, and becomes very tender and fragrant.

The right frying pan

Steaks are fried over relatively high heat to obtain a golden brown and crispy crust. Therefore, it is worth buying a good frying pan with a thick bottom, not necessarily expensive. The cheapest option is a steel frying pan (sheet metal) that can get very hot, the bottom of which distributes heat well, and which does not deform. Before the first use, you need to ignite it. After use, wipe the pan with paper towels and apply a thin layer of vegetable oil (to protect against rust) before storing.

You can purchase a more expensive layered pan made from stainless steel and aluminum. Such a frying pan conducts heat excellently, has excellent heat resistance and does not suffer from washing in the dishwasher. Armed with a more expensive, heavier non-stick pan, you can also fry a decent steak, but unlike a steel or stainless pan, it produces very little brown on the bottom, which can be used to make a delicious gravy or sauce.

You should also pay attention to the size. If the pan is too large, the oil and the steaks themselves will burn quickly. Ideally, a distance of 5-6 mm should be left between the steaks. For four large steaks, a 28 cm frying pan will do. For two steaks, a 25 cm frying pan will fit, and for one steak, a 21 cm diameter will be just right. A frying pan with a heat-resistant handle (not plastic) is very convenient - in case you want to bring steak until done in the oven.

frying oil

Butter gives the steak a rich flavor; You won't get that result with olive oil. The advantage of olive oil (or any other vegetable oil such as grapeseed oil or sunflower oil) over butter is a higher combustion temperature. This means that the pan can be heated to a higher temperature and the oil will not burn. And heat is key to proper roasting. Margarine (butter substitute) and liquid cooking oil have a high burning point but lack the taste of real butter. Therefore, some steak fryers prefer a mixture of vegetable and butter oils. After the meat is fried, for more taste and a quick decrease in temperature, an additional portion of butter is added. However, if you are careful while frying (do not make the fire too high), you can perfectly fry a steak in one butter or ghee (butter from which milk solids have been removed, which means that it can be fried at very high temperatures and it won't burn). It will turn out distinguished by a golden brown crispy crust and the most rich taste.

Before roast

Be sure to keep the steak at room temperature so it cooks evenly. You can leave the meat for half an hour or even an hour on the kitchen table, covered with foil. Do not defrost frozen meat on the table, in the microwave, or in warm water; instead, place it on a plate, cover, and refrigerate. Then you will prevent the growth of bacteria. Drain off the juice that runs off during defrosting. Pat the meat dry with paper towels, as otherwise the crisp will not turn out. Wet meat browns badly.

condiments

Sprinkle the steak with salt and pepper before putting it in the pan. There is no consensus in culinary circles as to whether meat should be salted before, during, or after roasting. The salt supposedly draws the juices out of the meat, making it tough and dry. As a rule, cookbooks warn against salting meat before roasting. Complete nonsense. Ask any of the world's top chefs, meat experts, and chemists, and they all answer with one voice: you need to season the meat first. Salt is the key to great taste (including gravy in the pan). In addition, pre-salted meat browns faster. Before frying, you should use cheap fine salt (it dissolves well in the flowing meat juice). And when the meat is already on the plate, you should season it with coarse sea salt (more expensive).

Storage

Meat covered with foil can be stored in the refrigerator for 2-3 days. Vacuum-packed, it can be kept in the refrigerator for at least a week. Steaks can be stored in an airtight container in the freezer for up to 3-6 months. This is very convenient when you order meat online or buy a large piece from a farmer. After being removed from the vacuum packaging, the meat may change its color. Upon contact with oxygen, the color changes from dark red to a brighter red. Unpleasant odor, if present, should disappear in a few minutes.

Fast roast

For a perfect crust (and, accordingly, taste), it is important to first fry the meat on both sides until brown over a fairly high heat. It is also called "seal the juice inside", which, strictly speaking, is wrong. How to do it: Sprinkle the steaks with freshly ground pepper and salt. Preheat the pan by holding it for 2-3 minutes over high heat. When the pan is hot (check by dropping water into the pan - if the water sizzles and splatters, the pan is hot enough), turn the heat down to medium. Put the butter in the pan and wait until it begins to bubble (the butter will darken and foam). Fatty steaks such as rib-eye or sirloin can be fried without any oil at all (unless you want to make a gravy or sauce). Fry the steak on both sides until brown. Steaks with a strip of fat around the edge should first be fried on the side where the fat is. The fat will melt and flavor the dripping meat juices.

Should you turn your steak often?

You can fry the steak by making it "dance in the pan" by turning it over and over, or you can fry the steak by touching it as little as possible, that is, by turning it over just once. The first option looks good from the outside: you seem to be saying “look at me and my steak!” with all your appearance, but it’s better to choose the second method. If you constantly turn the meat, the roasting process will be interrupted, making it harder to get a good crust, and the taste will also suffer.

Listen to your steak

Most cookbooks recommend grilling steaks over high heat, which most people understand as cranking the stove knob all the way to the top. This is wrong, and as a result, the butter and steaks burn. The meat is jet black on the outside and completely cold on the inside. It's best to preheat the pan first, and then keep a close eye on the steak once it's placed in it. Watch and, most importantly, listen. During frying, you should hear a slight hiss and crackle of the meat juice flowing out. If the oil is about to start to burn, add some new oil (this will cause the pan and the juice mixed with the oil to cool slightly).

What to do and what not to do to get the perfect crust

Moisture on the surface of the meat slows down the formation of a crispy golden brown crust. Therefore, pat the steak dry with paper towels before frying. And do not put too many pieces in the pan at once. Heat the skillet and oil to the highest temperature. The higher the temperature and the shorter the frying process, the more moisture evaporates in a short time (and at the same time the steak is not overcooked inside). But be careful not to burn the fat.

Degree of doneness

The main difficulty in cooking the perfect steak is achieving the desired degree of doneness. Which steak do you prefer: rare, medium or well done? The easiest way to determine how well done is to make a small incision and see how cooked the meat is inside. Another way that requires practice is by touch. When the meat is not fried, it is soft, and when fried, it is dense, hard. The "thumb and forefinger method" is widely used. How to do it: Connect the tips of the thumb and forefinger of one hand. Now press the index finger of the other hand on the base of the thumb of the first hand from the palm side. Such is the feel of raw, not fried, but only slightly warmed meat (blue rare). Now touch the tip of your middle finger with your thumb and again touch the base of your thumb with the index finger of your other hand: this is how meat with blood (rare) feels. Now move your thumb to the ring finger: this is the medium degree of roasting (medium). And finally, touch the little finger: this is almost completely fried meat (medium well done / well done). For large pieces baked in the oven, it is recommended to use a kitchen thermometer. However, it is not well suited for steaks, as its tip is too close to the hot bottom of the pan; thus, his testimony cannot be relied upon.

How to determine readiness

The duration of the heat treatment of a piece of beef depends on its size. Old cookbooks usually say that the roasting time depends on the weight (for example, 15 minutes for 450g of red meat at 175-177°C). This is outdated and incorrect advice, since weight is not as important as the thickness of the piece. It is much safer to use a kitchen thermometer. Stick its tip into the center of the piece (not too close to the bone, because the temperature rises much faster near the bone). As soon as the desired temperature is reached in the center of the piece, immediately remove the meat from the oven. The thermometer can be tested by immersing it in boiling water. The dial should show 100 °C. Steaks from the back of a beef carcass will turn out with blood if the temperature in the middle of the piece is 49-50 ° C. Tougher cuts usually benefit from a long simmer at low temperatures (100°C) and can sometimes take up to 10 hours to bake before the desired temperature is reached in the center of the cut.

Let the meat rest

Meat (which is a piece of muscle) shrinks when heated strongly. In order for the meat served on the table to be soft and tender, it must be allowed to rest after frying. Then the juice will be evenly distributed over the meat, which will make it relax and when you cut the piece, the blood will not flow from it onto the plate. It is best to leave the meat for five minutes, loosely wrapping aluminum foil (making it like a tunnel or tent, open on both sides so that steam can escape). If the steam is not allowed to escape, the crisp will soften again. Ideally, you should put the meat on a wire rack, for example, for roasting in the oven, substituting a tray or plate underneath for dripping juice.

Proper knife and cutting

Use a sharp knife with a smooth edge, no serrations. If the knife is dull or serrated, you will end up with a bloody mess on your plate. When you order a steak in a good restaurant, you will always be served a separate table knife with a smooth cutting edge. Use a very sharp carving knife to cut a large baked piece. You can cut thick or thin slices, as you wish (thin slices are usually considered a more refined option). Cut across the grain. If you look closely at the meat, you will notice the lines. You need to cut across the lines to cut those long fibers so the meat will be easier to chew.

"The Art of the Perfect Steak", Bombora Publishing House.

One of my favorite foods that I love to cook for myself is grilled steak. Cooking the right steak is not an easy process. But I have improved my recipe over and over again. This step-by-step instruction will explain in detail how to cook beef steak at home in a pan.

This guide is intended for people with experience in cooking. For those who do not feel comfortable in the kitchen, it is better not to take on this dish. Cooking the perfect steak is a very precise and time sensitive process. But you can easily cope with this if you prepare everything correctly and follow my instructions.

Stage 1: Equipment and ingredients

Here is a list of what you will need to cook a steak

Devices

• plate
• one pan, according to the size of your steak
• forceps
• plate
• timer clock

Ingredients

• one steak
• Olive oil
• Butter
• Salt
• Pepper
• Fresh garlic (or dried)

Stage 2: Buying a steak

The first thing to do is find the right steak to cook. To do this, it is better to go to a place with a large selection of quality meat. In such places, the meat is usually a bit more expensive, but in my opinion it's worth it.

I took a 250 gram selected steak. It is small enough for one person and relatively inexpensive. Choose meat that looks appetizing to you! If funds permit, you can choose an even better steak, but this miniature piece will do just fine for the lesson.

When you're at the store, make sure you have the rest of the ingredients, such as olive oil, butter, salt, pepper, and garlic. There is a great option to buy some fresh cloves of garlic if you don't want to use garlic powder.

Stage 3: Meat preparation

When you get home you should let the meat warm up. In the store it was in the refrigerator, it is very cold there. Cooking a cold steak is not a good idea.

First, unpack the meat and let it rest on a plate. While it sits, use salt and pepper to season the steak. Sprinkle on all sides, do not spare seasonings.

Usually it takes 20 minutes for the meat to warm up, it all depends on the size of the piece and how much it was frozen. It is important to warm the meat well so that during cooking in the pan there is no cold middle.

While the steak is warming up, take your time and make sure all the other utensils and ingredients are ready. Place the skillet over high heat. Before it gets hot, pour in just enough olive oil to cover the bottom of the pan. You will need a lot more oil in the later stages of the process.

Stage 4: Grilling the steak

The next step is very important and can be dangerous. At this point, the pan should be very hot. You will use tongs to place the steak in the hot oil. There will be a lot of splashing at these high temperatures so be careful when flipping the steak.

After you have placed the steak in the pan, start the countdown, it should lie there for 1 minute. After one minute has passed, turn it over to the other side and leave it like that for another 1 minute.

After a minute has passed, turn the steak on its side to brown the edge. Keep it like that until the edge is colored the same way as the rest of the meat. Do this on both sides. Tilt the pan so that the oil accumulates on one side of the pan, which will make it easier to brown the edges of the steak. As in the photo above.

You should constantly turn the steak at 1-minute intervals until you feel that it is already well-seasoned. The total length of this step depends on your preferences and the thickness of your steak.
Now you are ready for the next step.

Step 5: Cooking the steak

At this stage, the steak is already browned on all sides and the meat juice is sealed inside. Saddle the stove quieter, medium heat.

It's time to cook the meat to the degree of roasting that you like. There is no exact cooking time, it depends on the thickness of the steak, the heat of the stove and other factors. You just have to check the meat often enough to make sure it's done or you need to keep it on the stove. For this tutorial, I cooked my medium rare steak, leaving a small pink part in the middle.

Now that the pan is not as hot, you still continue to flip the steak at 1-minute intervals.

It's time to add the garlic and oil. Cut off a good chunk of butter and place it in the skillet generously seasoned with garlic. I used garlic powder as I didn't have fresh on hand. As you continue to flip the steak, let the meat soak up all of that blissful flavor. Keep in mind that I am describing how to make a perfect steak, not a healthy one.

I cooked this steak for only 8 minutes, turning every minute to get a medium rare. Again, I remind you that everything depends on the thickness of the piece and the cooking temperature, so I can’t guarantee you exactly the same result in 8 minutes.

Use tongs to check the meat. When you feel that a piece of meat has begun to thicken, this is probably a medium roast.
After you've cooked the steak in the pan for a sufficient amount of time, it's time to take it out and place it on a clean plate.

Stage 6: Take your time

Have you finished cooking the steak and are you about to eat it? PATIENCE!

Let the meat rest before slicing.

In order for the steak to turn out to be truly juicy, after cooking, the meat must be given a “rest”. If you cook a medium-rare steak and cut it right away, the juice will flood the entire cutting board. As a result, the meat will turn out less juicy, less aromatic and with an insufficiently rich taste.

Let the meat rest for 5 minutes. If you're so impatient, enjoy a bottle of beer to your liking for now (age permitting!).

Stage 7: Eat and Enjoy

You have been patient enough. You have waited 5 minutes. Now you can enjoy the amazing taste of homemade steak.

This steak does not require any sauces. The sauce will only destroy its natural flavor that you have created on your stove.

Stewed vegetables and cold beer will perfectly complement your meat masterpiece. Enjoy!

It would seem that frying a piece of meat at home is not such a difficult task, however, not turning a steak into a dry sole requires some skill. We asked one of the main butchers of the city, Takhir Kholikberdiev, to tell The Village how to fry a steak at home to make it juicy, what life hacks can be used in cooking and what to do with frozen meat.

Takhir Kholikberdiev

owner of Adam's Rib shop, Yuzhane and Skotina restaurants

It is important to choose such steaks so that it is not a shame to lose the roast. I recommend choosing either ribeye or striploin - it's a thick and thin edge. They are juicy, soft, and even if you fail to “catch the roast”, this will not spoil them at all, the meat will remain tasty.

important: The thickness of the steak should be from 2.5 to 3 centimeters - this is the generally accepted size. I don't recommend frying frozen steaks. If the steak was frozen, defrost it in the refrigerator for 10-12 hours until completely defrosted.

Another important point for beginners: before frying, it is necessary that the steak lie at room temperature for about 20 minutes - so that there is no shock frying. Otherwise, you risk losing all the taste qualities that are inherent in properly fried meat.

After the steak has reached room temperature, you need to grease the pan with sunflower or olive oil. I personally prefer the first one.

cooking steak

Preparing the pan

You need to wait until the pan becomes as hot as possible over high heat. But make sure that it does not start to "burn" and smoke. How to check the readiness of the pan? The easiest way is to drip water: if the water starts to "jump" over the entire surface, then the pan is ready. My life hack: do not salt or pepper raw meat, because at this stage this will not affect its taste and condition in any way. As soon as the pan is ready, lay out the steak and start frying.

Cooking time for steaks

Each part of the carcass is fried completely differently, so now we are talking exclusively about the striploin. Considering our thickness from 2.5 to 3 centimeters: rare - 35-40 degrees, medium rare 45-50, medium - 50-55 degrees. And finally, medium-well - more than 60 degrees inside your steak . How long to fry on each side? There are no exact rules here. I prefer to turn the meat every 1.5-2 minutes, thereby manually evenly distributing the heat inside the steak. And if you like a fried crust, then you can achieve it at the end by holding the steak a little longer on each side.