Xnumx cooking steak errors
'18.12.2017'
Source: Health
It might seem like making a steak is easy. You only need a few ingredients. And cooking could hardly be easier: put the steak in the pan, turn it over, fry it to the desired condition and - voila! Juicy, tender, meaty steak is ready. It would be nice if it were so. However, in real life, homemade steak can come out dry and bland. What mistakes must be avoided so that this dish always turns out worthy? Tells magazine "Health".
You bought lean meat
There are dishes that require lean pieces of meat without a single zhirinki. But if the nail of your program is a steak, it is better to spend money on meat with marbled veins of fat, such as filet mignon or entrecote. Such a steak has every chance to come out fragrant and juicy.
You didn't spice up the steak beforehand.
By generously rubbing pieces of steak with salt and fresh ground pepper with 30-40 minutes before frying, you will give the spices a chance to soak into the meat and fill it with flavor. But if you salt and pepper the steak just before cooking, then all you feel is salt and pepper.
You didn't wet the meat dry
The wetter the surface of the steak, the more likely it is that it will start to smoke as soon as it gets onto a hot frying pan. To prevent this from happening, lightly blot both sides of the steak with a paper towel before sending it to cook. Removing excess moisture allows the steak to form a caramelized crisp.
You took the wrong pan
Leave a light nonstick pan for omelets. A steak needs a heavy frying pan that will keep it warm and help form a crisp crust. A well-oiled cast iron pan is the best you can choose for a steak.
You did not let the pan warm up
When we said that you would need a frying pan holding heat, we were not joking. The cast-iron surface warmed to screech is not negotiable when it comes to steak - meat laid in a poorly heated frying pan will be steamed but not caramelized. The desired temperature can always be recognized by the haze rising above it.
You did not use a meat thermometer
If you are not an eminent chef, you can hardly tell by sight how much your steak is heated. Therefore, you should not experiment and rely on chance - take a meat thermometer (Meat heated to 140F / 60C - lightly fried, 155F / 68C - medium fried, 165F / 74C - well fried). Cooking with such a help is easy, fast, and most importantly - for sure!
You immediately cut the steak
Steak ready? It's time to pull yourself together. If you cut the steak as soon as you removed it from the pan, then all the fragrant juices for which you tried so hard, immediately flow out of the meat on the plate. If you let the steak stand for 5-10 minutes, they will gather in the center. And you will get the most amazing steak!
