Often, due to a misunderstanding, any piece of meat is called steak, but in fact its preparation is a whole art.
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For steaks, only beef is used, preferably chilled. Australian marbled meat is perfect — a thick or thin edge and tenderloin. It is called marble for thin layers of fat in its structure.
During cooking, this fat melts and makes the meat juicy. You can buy already sliced steaks or take a whole piece and cut it yourself. At the same time, remember that meat must be cut strictly across the fibers. Steaks are cut with a thickness of about 3 cm, in no case beat off and not previously salted.
The most popular steaks: ribeye steaks - is prepared from a thick edge, striploin - is prepared from a thin edge, a tibon steak with a bone, as well as a filet steak and chateau brian from a tenderloin.
Grilling steaks is best done on a hot grill or grill pan. This is more correct, because the meat is juicier than in a pan, due to the ribbed texture of the grill and acquires a beautiful color in the form of a lattice print.
The readiness of the steaks and the degree of frying is checked with a special probe-thermometer or by hand, pressing on the steak. The main degrees of roasting are blue rare, rare, medium rare, medium, medium well, well done.
It will be easier for you to remember them on an increasing basis - from the raw to well-done. Salt and pepper the steaks at the very end so that the salt does not draw liquid out of the meat. It is recommended to use sea salt. Serve the steak on a wooden serving plate with a slice of butter and sauce.