Fried steaks in a pan. Pork steak in a pan with spices

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.

Juicy beef steak is a classic of the genre. However, cooking the perfect steak at home is quite difficult. The likelihood that a ten-centimeter piece of beef will be evenly fried, will not lose juiciness and taste excellent is not so great. How to fry a beef steak in a pan? You can't do without knowing some tricks from real chefs.

Cooking

So, in order to cook a steak, you will need the following ingredients:

• Marbled beef (sliced ​​steak or cut from the thigh).
• A little sunflower and butter.
• Herbs, spices and seasonings to taste.

How to cook a delicious beef steak in a pan? First you need to choose the right meat. It is better to choose marbled beef - with a large amount of fat. This type of meat is ideal for steaks. Cooked meat will taste great and retain its juiciness.

You can take frozen beef, only before use you need to keep it in the refrigerator for a day. Slowly thawed meat perfectly retains all the juices and will be tender. At the same time, steam beef is not the best option, since the meat must be ripe. And it matures for at least two days. Then the fibers will be softer, and the steak will be correspondingly tastier.

How to cook

We take a cut of meat and cut off a piece from three to five centimeters thick. Beef is the type of meat that can have several degrees of doneness. If you want to cook a medium-rare steak, then cut off a piece of meat with a thickness of 3.5 - 4 centimeters.

At the same time, there is one caveat: meat should be cut strictly across the fibers. Cut off in one motion so that the surface of the piece is as even as possible. To do this, you need to have a large and sharp knife at hand.

How to marinate beef steak? We take a piece of meat, pour vegetable oil. Then sprinkle on both sides with pepper and seasonings to taste. It is sprinkled, not rubbed. Otherwise, the taste of beef will be “drowned out” by spices.

How to fry

Ideally, the steak is grilled. However, for lack of a better way, we will cook on the stove. How to fry a beef steak in a pan and achieve the perfect result? Let's start with a frying pan. It must have a thick bottom. Cast iron or aluminum is best.

If you cook in a thin frying pan, then the meat will not be fried - only stewed. So, we take a suitable frying pan, heat it at maximum heat and fry for four minutes. Then turn over to the other side and fry again for three to four minutes.

We spread a piece of meat on a hot pan or baking sheet. Then we send it to the oven preheated to 150 degrees. Or alternatively, we continue to fry it in the same pan. However, in this case, you can overcook the meat.

It's time to salt the meat. To do this, pre-dilute salt in a bottle of hot water. You can also add herbs there. For example, rosemary and thyme are the perfect complement to the taste of beef. We continue to fry. At the same time, from time to time we grease the steak with the prepared solution.

How long does it take to fry the meat in a pan and not dry it? A medium-thick steak should be pan-fried for about 16 minutes. Remember that eight has already passed. Therefore, fry for another eight minutes, turning a piece of meat every two minutes to the other side.

Remove the meat from the heat, transfer to a warm container and leave for 5 - 10 minutes. During this time, the juice is evenly distributed throughout the piece of meat. We shift the meat and serve to the guests. As a side dish, it is better to use a light vegetable salad or greens.

You can also serve beef with creamy, mushroom or pesto sauce (greens and butter, whipped with a blender). A glass of dry red wine will complement and reveal the taste of fried beef steak.

Bon appetit!

Now many people mistakenly call a whole fried piece of meat a steak. In fact, a real steak is a whole algorithm of actions that allows you to truly enjoy the original meat dish. This is a piece of meat that is cut across the grain and fried on a grill or pan. Meat for steaks is suitable for those parts of the carcass where the muscles were not actively involved in the movement of the animal. Of the whole carcass of an animal, no more than 10% is suitable for cooking steaks, and this is the main reason for the high cost of the dish.

Today, in the culinary world, steaks are prepared from fish, veal, pork and other types of meat, but beef is still considered a classic dish. A perfectly cooked steak can be a difficult task even for an experienced chef, as sometimes the meat comes out dry and tough, scorching on the outside before it has had time to cook inside. To prevent this from happening, and the dish turned out right and really tasty, you should know some subtleties.

• For a steak, you should choose a beef tenderloin of a mature animal, but not old and not young. The meat should be red or dark red in color, but not pink or burgundy. It is advisable to choose parts of the carcass that have less tendons and powerful muscles, with fat evenly distributed throughout the piece.
• You can determine the softness of the steak with your finger by pressing on the raw meat - the finger is easily immersed, leaving a deep hole, which, after pressing, returns to its original position. If this happens, then the meat is good. If the hole does not straighten out, the meat is not fresh enough, and if it is difficult to press on it, the steak will be tough.
• For a delicious steak, the meat should be properly prepared - remove the film and upper tendons. Cut a piece not too thin, and not less than 7 cm long. Otherwise, the meat will lose moisture, shrink and become dry. Then, in the center of the piece of the side where the fibers are located along, an incision is made to the middle of the thickness, and the meat is opened with a “butterfly”.
• The steak is marinated from 12 to 48 hours, and before going to the fire, it is well dried with a paper towel. The traditional marinade mixture is: vegetable oil, soy sauce, wine vinegar, salt and seasonings.
• The frozen stack is thawed in the refrigerator for 12-14 hours. After that, it is wiped dry and left for 20 minutes before pickling, so that it warms up to room temperature. It is not recommended to defrost a steak in the microwave. Since the top layers of meat in the defrost mode are already beginning to cook, while the middle remains cold. Subsequently, it will be difficult to obtain uniform roasting. Also, it is not advised to defrost meat at room temperature and in warm water.
• Meat is fried exclusively in a well-heated heavy pan or grill pan. At the same time, the pan should not smoke, otherwise the steak will burn on the outside, and the inside will not have time to cook, which will make it tough. During frying, the protein on the surface of the piece quickly curls up and prevents the liquid from escaping, so the steak is first fried in high heat for 1 minute on each side. This will "seal" the fibers and the meat will retain the juice, which means the steak will be juicy and tender. Next, the dish is brought to the desired degree of roasting at a lower temperature.
• Ready meat should be left to lie down a bit. During this time, the juice will be distributed inside the piece, the temperature inside and outside will even out, and the steak will become warm, tender and juicy everywhere.
• The steak is served on warm plates, then it will not cool down so quickly. For consumption, you will need sharp knives without serrations so that you can evenly cut the meat.

How to fry beef steak?

Making the perfect steak is not difficult, unless, of course, you know some rules and follow certain subtleties.

• When buying meat in a supermarket, pay attention, in addition to the date of packaging, also to the date of slaughter, it must always be indicated. Count 20-25 days from it, which will be the date from which you can start frying the steak.
• It is advisable not to wash the steaks, but to wipe them with a paper towel until completely dry.
• Do not put more than 2 pieces in one pan, otherwise the temperature of the pan will drop sharply. The meat will begin to secrete juice, in which it will be stewed, and then a ruddy, fried crust will not work.
• Turn the steaks over with meat tongs, not with a fork, or the juices will run out.
• If the meat cannot be turned over, and it does not lag behind the pan, then a crust has not formed. Then the steak needs a little more time to fry.
• Another important tip: do not beat the meat for steak, otherwise, it will lose all the juices and structure.

How long to fry a beef steak?

The degree of roasting of steaks can be varied to your taste by increasing or decreasing the cooking time. According to the American classification system, there are 5 degrees of roasting. Here are examples of the approximate cooking time for a steak 2.5 cm thick. For thicker pieces, the cooking time must be increased, and vice versa.

• Very rare (raw) - a piece can only be allowed on each side for 10-15 seconds.
• Rare (with blood) - cooked on each side for 1–2 minutes, after which it is given 6–8 minutes to rest.
• Medium rare (low roast) - cooks on each side for 2-2.5 minutes, rests 5 minutes.
• Medium (medium roast) - cooks on each side for 3 minutes, rests 4 minutes.
• Well done (fried) - cooked on each side for 4.5–5 minutes, rested for 1 minute.

It will also be useful to fry the edges of the steak, briefly holding them on the sides when turning over for the first time. It is convenient to do this with special tongs designed for meat. Also, for different degrees of roasting, certain types of meat are needed. For frying from medium rare to medium well, fatty steaks are needed, from rare to medium - with a low fat content (for example, filet mignon). At the same time, it should be noted that the most accurate way to determine the degree of roasting of meat is with the help of a thermometer, which will allow you to achieve the ideal consistency and taste of the steak. An electronic thermometer will pierce the surface a little and indicate the temperature of the readiness of the meat.

• Rare (with blood) = 120° F (48.8° C)
• Medium rare =130° F (54.4° C)
• Medium = 140° F (60° C)
• Medium well (almost done) = 150° F (65.5° C)
• Well done (done) = 160° F (71.1° C)

4 beef steak recipes

And now that we are familiar with all the cooking rules, let's cook a delicious steak at home.

1. Recipe for beef steak in a pan

• Calorie content per 100 g - 190 kcal.
• Servings - 2
• Cooking time - 15 minutes

Ingredients:

• Selected beef steak - 2 pcs.
• Salt and pepper - to taste
• Spices "French Herbs" - 1 tsp and at will

Cooking:

1. Sprinkle the meat around the perimeter with medium-grinding pepper and season with salt.
2. Generously coat the steaks with spices with your hands, and rub them into the meat with patting movements.
3. Grease the prepared steak on both sides with vegetable oil.
4. Pour oil into a cast iron skillet and heat well.
5. Place the steak in the skillet and cook for 1 minute, then quickly flip over and cook for another 1 minute.
6. Then, turn the piece over again on the reverse side and fry until the desired readiness.

2. Recipe for cooking steak on a ribbed grill pan

Well, now, let's cook at home a steak with a beautiful "mesh" on a ribbed grill pan.

Ingredients:

• Beef steak (portioned boneless pieces, 3–5 cm thick) - 2 pcs.
• Salt and pepper - to taste

Step by step preparation:

1. Rub the steak pieces on both sides with a mixture of salt and pepper.
2. Heat a cast iron ribbed grill pan well without adding oil until a light haze forms.
3. Put the steaks in the pan and fry for 1.5 minutes. After, turn 90 degrees clockwise and fry for another 30 seconds.
4. Then turn it over to the other side and do the same procedure.
5. Put the fried steaks in a baking dish, wrap them in foil and put them in an oven preheated to 190 ° C for 10-12 minutes. If you want a stronger roast, then hold them for 15 minutes.
6. After this time, remove the steaks from the oven and, without removing the foil, leave them on. minutes.

3. How to cook beef steak?

Despite loud ridicule from the lips of "professional" chefs: they say, it is impossible to cook a delicious and tender beef steak in a pan at home - we will prove the opposite.

Ingredients:

• Steak 2.5 cm - 1 pc.
• Salt, pepper - to taste
• Kitchen fat - for frying
• Butter - 2 tbsp.

Cooking:

1. Salt the steaks and leave for 40 minutes to come to room temperature. Salt will draw moisture to the surface, where it will settle in puddles. During this time, the salt will tenderize the meat, break down the protein and, drawn out by the salt, will begin to be absorbed back into the steak. This technique will make the meat tender and juicy.
2. Put the cooking oil in a well-heated pan and let it smoke a little.
3. Put the steak, fry it on both sides for 1 minute and pepper.
4. After, bring it to the degree you want to get.
5. 1 minute before the end of cooking, put 2 tbsp. butter, it will fill the steak with a rich smell.
6. When the temperature is below 2°C, remove the pan from the heat and leave the steak to rest. During this time, it will reach the desired temperature, because. will continue to cook with the hot pan turned off.

4. How to make a juicy beef steak

Despite the widespread belief that frying a steak is a very difficult task that requires some skill, everything is not so scary. It is able to cook quite tasty, you only need a good recipe.

Ingredients:

• Beef pulp - 500 g
• Vegetable oil - for frying
• Salt and black pepper - to taste

Step by step cooking juicy steak:

1. Prepare the beef - peel it from the film, wash and blot dry with a paper towel.
2. Cut the meat into steaks across the grain, 2-3 cm thick.
3. Rub the pieces with pepper, coat with vegetable oil and leave for an hour.
4. Heat a skillet over high heat and add the meat.
5. Grill the steaks for 30 seconds on one side, then on the other. Next, turn the meat over again, turn the temperature to medium and fry for another 4 minutes. Then turn over again and fry for the same amount of time.
6. Remove the pan from the stove, cover with a lid and leave for 10 minutes.

A steak is a piece of meat fried in a pan or grill until golden brown. But the pulp taken from any part of the beef carcass is not suitable for him. It is prepared only from beef of the highest grade.

For him, choose a fillet with a minimum amount of connective tissue. Such qualities are tenderloin only. It is located inside the carcass and is not involved in muscle movement. It is a large piece of teardrop-shaped fillet.

The flesh of the brisket is very soft, without veins, so it cooks quickly.

In extreme cases, you can use thin and thick edges for the steak. But this meat does not always meet the culinary requirements.

Only the meat of young bulls, whose age does not exceed one and a half years, is suitable for steak.

Also, you can not use fresh meat. It should lie in the freezer for at least twenty days. During this time, a fermentation process takes place in it, due to which the pulp fibers soften. Steak from such meat is soft and juicy.

Beef steak in a pan: the subtleties of cooking

• The meat on the steak is cut into large pieces across the fibers. During the heat treatment, the heat passes faster into the fillet, and it warms up evenly.
• Frozen pulp is thawed in the refrigerator for several hours. Do not defrost meat in the microwave, as the temperature regime is violated and the steak is unevenly fried.
• Steaks are cut into equal pieces with a thickness of at least 2.5 cm. Such meat remains juicy when cooked. And thin layers of meat are easy to overcook. But do not make steaks more than 5 cm, as they are difficult to bring to readiness.
• It is not necessary to beat the steaks (with rare exceptions), because the juice will flow out of the meat ahead of time and the steak will turn out dry.
• In order for the finished steak to turn out to be of the correct shape, the raw fillet must be tied with a harsh thread and fried in this form. After cooking, the thread is removed.
• Fry the steak in a hot cast-iron (or with a thick bottom) frying pan at maximum heat. A golden crust should quickly form on the steak, which will “seal” the juice inside the meat. If this does not happen, the juice flows out and the meat is stewed. For the same reason, the steak should not be touched, pressed with a fork or knife.

There are several degrees of roasting a steak:

• Extra-rare. The steak is quickly fried on the grill, warming up to 49 °. It comes out almost raw.
• With blood. The steak is cooked for 2-3 minutes at 200°. It has a fried crust, red, not fried meat inside, red juice.
• medium rare. It is cooked for 5 minutes at 190-200°. It has uncooked meat and pink colored juice.
• Medium rare. Cook for 7 minutes at 180°. It turns out medium-rare, with light pink juice.
• almost done. Cook for 9 minutes at 180°. It has soft meat with clear juice.
• fried. It cooks for 8-9 minutes at 180°. Bring to readiness in the oven. He has almost no juice.
• deep fried. Ready for over 9 minutes. It has a golden brown crust and no juice at all.

Beef steak in a pan: a classic recipe

Ingredients:

• tenderloin;
• salt;
• black pepper;
• vegetable oil.

Cooking method

• Wash the cutout. Dry well with a towel. Cut off the head - the thickened part of the tenderloin. Save it for another meal. Remove the film from the rest of the fillet, cutting it off with a knife near the meat itself.
• Cut across the grain into pieces up to 3 cm wide.
• Lay them flat. Give them a round shape, tying a thread for reliability.
• Heat up the pan. Using a brush, brush one side of the steaks with oil. Place them in the pan with the greased side down.
• Fry over high heat until golden brown. Brush the top of the steak with oil. Turn over carefully. Bring to readiness. And now salt it. Remove the ropes.
• Leave it in the pan for 3-4 minutes so that it reaches the condition. You can also transfer to a plate and cover with foil for a few minutes.
• Serve with any side dish. Steak is delicious with fresh or roasted vegetables.

Note: If you're grilling the steak right away with the vegetables, you'll need to cook them ahead of time. That is to wash, clean and dry. Place the steaks and vegetables in the skillet at a distance from each other so that they do not touch.

Beef steak in a frying pan

Ingredients:

• tenderloin;
• mustard;
• salt and pepper - to taste;
• vegetable oil.

Cooking method

• Wash the cutout. Pat dry with a towel.
• Cut off a wide slice.
• Lay it cut side up on a cutting board dampened with water. Cover with cling film. Beat with a special hammer into a thin pancake.
• Salt. Lubricate half the fillet with mustard. Cover with the second piece. Give the steak a round shape. Pepper.
• Heat the pan until a light smoke appears. Lubricate it with oil. Place the steak carefully. Fry over high heat for half a minute.
• Lubricate the top side with oil. Flip. Cook for another half minute. Pepper and salt.
• Serve with any side dish you need to prepare ahead of time.

Note to the owner

• Steak can be cooked with different herbs. To do this, grease a slice of meat with oil and rub with chopped herbs. Hold for a few minutes. Place the steak in a hot skillet and fry until golden brown.
• There is an unusual way to determine readiness. Press down on the browned steak with your finger. If it is very soft, like a cheek, then the meat is still raw. If, when pressed, there is an association with the chin, then the meat has reached medium roast. When the meat becomes elastic, like a forehead, then the frying is complete. But such a steak will turn out tough and dry.

The word "steak" comes from the Old Norse "fry" and means a well-cooked piece of meat, cut across the grain.

Pork steak is a moderately thick slice of meat fried on both sides over high heat. Please do not confuse with chop. After all, the steak does not fight off and you don’t even need to marinate it, especially if you use a pork neck for cooking, since the pork neck is a great, very juicy and moderately fatty pork product.

Here is my recipe for Grilled Pork Steaks that we Cook at home from the family notebook homemade recipes:

For cooking I needed:

- Ground black pepper - 1 tbsp. l.

We wash a piece of pork neck under cool running water, dry it with a paper towel and cut into portions, later steaks.

The thickness of the steak should be about 1 cm, maybe a little thinner.

For steaks, it is better to use fresh, not frozen meat, you can chilled, but not frozen, so they will be juicier, and therefore tastier.

Salt and pepper on both sides, lightly rubbing the spices into the meat with your hands.

We leave the meat for 5 - 10 minutes to marinate, although if you really want to eat, you can not marinate.

Heat up a frying pan over high heat. Pour vegetable oil into a hot frying pan, bring it to a boil and the show begins))) The oil will start to shoot and splash in different directions as soon as you bring the meat to the frying pan and start putting it into it. Be very careful and careful not to get painful burns.

The fire should not be reduced, well, if only a little, so that the meat is really fried and not stewed or cooked. You should not cover it with a lid either. For such purposes, in order not to completely ruin the kitchen furniture and stove, I purchased a special mesh splash cover, but to be honest, it doesn’t do a very good job either.

Do not be afraid of all the fears that I have caught up with you, the result is worth this torment.

After the meat is fried on one side, it has become golden and ruddy, turn it over to the other side and fry until fully cooked. Approximately 3-4 minutes on each side.

We put the finished meat on plates, add vegetables to taste and sit down to have dinner. You don’t even need an additional side dish for this dish, since the meat itself is very nutritious and has a very bright, unforgettable taste.

strepuha.ru

Juicy pork steak in a pan

What could be better than a tasty, juicy, fried piece of meat? We offer an excellent recipe for cooking delicious pork steaks with delicious sauce. Pork steaks are perfect for a hearty lunch and dinner, as well as for a festive table. Despite the fact that the recipe is quite simple, the most important point is not to overcook the meat when frying, otherwise it will be stale and dry. Cooking time depends on the heat and the thickness of the steaks.

Pork (neck part) - 600 g.

Cherry tomatoes - 180 g.

Garlic - 4-5 cloves

Ground black pepper

ground chili pepper - a pinch

Butter - 50 g.

Step-by-step recipe for juicy pork steak in a pan

Cut the pork (neck part) into steaks 1-1.2 cm thick. We got 4 steaks of 150 g each.

On both sides, salt each steak, pepper well, add a pinch of chili (to taste), a pinch of ground coriander. Leave for a few minutes.

Cut cherry tomatoes into halves.

In a hot skillet with olive oil, fry the steaks on both sides for approximately 4 minutes.

Then turn the steaks over again. Add garlic cloves in peel, pre-pressed with a knife and cherry tomatoes. Optionally, you can add a sprig of thyme or rosemary. Fry for about 1-2 minutes. Then add the butter, wait until the butter melts.

If clear juice without blood comes out of the meat, then the meat is ready.

Remove steaks from skillet. Crush some cherry tomatoes in a frying pan for a delicious sauce. Leave some for garnish when serving. Taste the sauce, season with salt if needed.

Put the steak and cherry tomatoes on a plate, pour over the sauce. Serve with a side dish - we served with fried vegetables. Bon appetit!

originalfood.ru

How to cook pork steak in a pan recipe

Pork steak in a pan [how to cook] - step by step recipe with photo

• Servings: 1 portion
• Cooking time: 15 minutes

Recipe printing

Pork steak in a pan [how to cook]

Pork steak is a dish especially popular in the USA and Latin America. It is quite satisfying, inexpensive, prepared quickly and does not require special culinary skills. In order to cook a pork steak in a pan and not get an overcooked crust with raw meat inside, it is enough to follow simple rules.

Ingredients

• Pork - 300 g
• Butter - 70 g
• Salt, spices - to taste

Step by step cooking process at home

1. We prepare products.

photoreception.org

How to cook pork steak in a pan - photo recipe

A steak in a pan can be cooked from almost any meat. In principle, a steak is, of course, a piece of beef, but today we will take pork. It is simply impossible to spoil it, and if you are a novice cook, or have not fried meat in large pieces, try it with us. Of course, in restaurants, the cook measures the temperature with a special thermometer; for frying, they take expensive and very high-quality meat. Believe me, these are optional conditions for home cooking. So let's find out how to cook pork steak in a pan.

• pork - 500 gr. or less;
• olive oil - 1 tbsp. l. for two steaks;
• salt - to taste;
• spices - optional.

Cooking time is 40 minutes.

Calorie content - 130 kcal.

1. We take pig meat with small fat layers. In this case, it will be softer and juicier. We wash and dry. We cut from three to five centimeters thick. Be sure to consider that you need to cut across the fibers. If desired, you can even beat off a couple of times. But this is not necessary, and if you overdo it, then the chop will turn out.

2. Leave at room temperature for one hour. If you want to marinate a steak before frying, you need to do this not in aluminum dishes, with garlic, spices and spices. In this case, make sure that when frying it does not burn too much.

3. Pour a little olive oil into the pan. Instead, you can grease the meat itself. We warm up its surface on high heat. Never place a steak in a frying pan that is warm and not hot enough, its surface should be so hot that the pores of the meat quickly close during the first seconds of frying and the meat retains all its juice. In this case, there should be a characteristic strong hissing sound.

4. Reduce the fire to medium. Fry the steak in a pan on one side for 3 minutes. Carefully flip over and fry on the other side for another 3 minutes. Never pierce it with a fork or knife. Even turn over carefully so that the juice does not flow out of the steak. We have the most common medium rare steak.

5. Put on a wire rack, cover with foil. Leave it like this for 15 minutes. During this time, all the meat juice remaining in it will be distributed throughout the piece. Please do not neglect these points, without them you will lose, one might say, everything and next time you will not want to experiment with meat.

6. Salt and pepper to taste the finished steak on a plate. Following the example of expensive restaurants, you can slightly heat the plate so that the meat does not quickly cool down from contact with the cold surface. Serve with spicy ketchup or other sauce.