How to make a delicious steak

Many people love steaks, but are afraid to cook them at home. "The meat turns out to be tough, like a rubber sole", "they burn constantly" - these and other problems are faced by many beginners. But if you do everything as Konstantin Laipakov advises, you will delight yourself and your loved ones at home with a steak, like in a restaurant.

10 secrets of making a delicious steak

1. The secret of a perfect steak is the right meat and cooking mode. Although now many establishments offer pork and turkey steaks, they can be real only from beef. Unfortunately, it is impossible to cook a steak from "market" beef, the meat must be cut from certain parts of the carcass and aged in a certain way. At the supermarket, I would prefer vacuum-packed chilled steak.

2. At home, after opening the package, the meat should rest for at least 30 minutes at room temperature.

3. Just before frying, wipe the meat with a napkin so that it is as dry as possible, salt, pepper and sprinkle with spices.

4. Some alternative steaks need to be marinated for several hours before cooking. My favorite marinade is olive oil, garlic, rosemary and soy sauce.

5. I fry the steaks in a hot, ordinary non-stick frying pan with a small addition of olive oil for frying (literally 1-2 tablespoons).

6. Do not try to put all the meat in the pan at once, the steak should feel free.

7. Grill the steaks on each side for 1-2 minutes, until golden brown, which will preserve the entire the meat juice inside, and continue to fry the steak to the degree of doneness you want, periodically turning his.

8. Then add rosemary, crushed garlic, butter to the pan. Water the meat with the resulting juice when turning.

9. It is necessary to turn over with tongs or a spatula and in no case should you pierce the meat with a fork.

10. Put the steak fried to the required degree on a plate. If you need to get a more pronounced roast (well done, led by dan), then put the steaks in a baking dish and put in a preheated to 180 ' oven for 7-10 minutes, and in the fragrant oil that remains in the pan, fry until golden brown, pre-boiled into slices 1 cm thick potatoes.

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