The steak is traditionally made from the head of beef tenderloin and is one of the varieties of steak. Steaks are classified according to their degree of readiness. Among the gourmets, the steak of medium degree of roasting, that is, with "blood", is especially appreciated.
Pick your recipe
You will need
-
- beef tenderloin
- pan,
- vegetable oil,
- salt.
Instruction manual
1
Take a beef tenderloin, rinse thoroughly under a stream of cold water, cut out the tendons. Cut into portioned pieces no more than one and a half centimeters thick. Before cooking, the meat should not be cold, but at room temperature, otherwise the upper layers will be too dry and the inside will not be fried.
2
Begin grilling the steak just before serving. Take the pan and grease it with vegetable oil. Heat over high heat for a minute. Place the pieces of meat in a pan so that they lie two centimeters apart. If the pieces are too close, the frying will turn into a stew due to the formation of excess steam.
3
As soon as the meat is browned on one side, it is necessary to turn it over. After both sides are slightly browned and a beautiful light brown crust has formed on them, reduce the heat to the smallest and leave to fry without covering.
4
The frying time depends on the degree of roasting of the meat you want. Beefsteak with blood will be ready in four minutes. After seven minutes of frying, the steak will have an average degree of readiness, and after ten it will be completely fried. Shortly before the selected readiness, salt the meat on both sides. The readiness of the steak is determined by piercing with a fork and pressing. If pink liquid oozes from the meat, then it has reached the smallest degree of roasting. And if the juice is light, it’s completely ready.
note
To prevent the meat from being overcooked outside and raw inside, it is important to know: the greater the thickness of the steak, the lower should be the heating temperature of the pan.
Useful advice
To make the steak juicy, regularly pour it on the juice released from the meat during frying. If the juice is not secreted enough, you can use broth or water.