How to become a guru for stakes

From the title it is clear that we are in this post will not simply on the meat and its preparation, and the secrets of the creation of stunning steaks. And shares with readers Layfhakera these tricks founder of the service Eatsteak.ru Semen Chernyak. So there you go!

Before you lies a piece of raw beef, ready to turn into a lovely juicy steak. What is difficult to pick up and to fry it? Nothing. But if you want to cook is not just a dish, but a real culinary masterpiece, it is necessary to make a few simple manipulations.

1. Warm meat - the main secret

What is the essence?

Before you start cooking, make sure that the meat warm. In this case, when frying heat is quickly and evenly distributed across the piece.

What to do?

When there is no time to wait, lower wrapped in warm water, e.g., in plastic wrap meat for 30 minutes before cooking. The proposed option is good if you came home just over an hour before decided to fry a steak. In other circumstances, just let the meat soak a couple of hours - the result will be exactly the same.

2. Thoroughly dry the surface of the steak. Though hairdryer ...

What is the essence?

If steak is wet, it will be difficult to achieve the desired crispy crust.

What to do?

Simply rub the steak with a paper towel just before cooking. Not to be confused with scented toilet paper ...

3. red-hot frying pan

What is the essence?

Here the main thing - to achieve the desired contrast. Externally-crisp and appetizing juicy inside.

What to do?

We wait until the pan is glowing to the point that it goes from the steam and you can not, and a few seconds, hold your hand over the surface. Fry Steak on high heat for 1.5 minutes on each side.

Then pay attention to the thickness of the piece. If it is of the order of 4 cm, the steak can withstand average temperatures for a long time. This will provide a good caramelization and allow the meat does not lose juice. Therefore, further diminish the fire and bring steak to desired doneness.

For meat thickness of 2 cm readiness medium / medium rare be sufficiently fast roasted on both sides. With a little practice, and you have displayed "for stakes intuition", which will lead to eye preparation process.

4. Correct use oil

Sometimes steak can bring tayaschim on it a piece of flavored butter. And sometimes crafty cook can put it in the cooking ...

What is the essence?

The main purpose of this action, all of which are silent, - enhance heat conductivity and auxiliary fragrance, e.g. rosemary and garlic in a slice of meat.

What to do?

One minute before end of cooking in a pan adding a piece of butter (preferably melted) or slightly olive oil, rosemary and a few crushed cloves of garlic with the peel, then pour melted fragrant meat mixture. In general, steak and no oil can get excellent. On a good ribeye steak should be enough fat - he will not let the meat "dry" even without further additives in the form of oil.

5. Salt to taste

When salt steak: before, after or during cooking?! Expert opinions on this vary.

What is the essence?

Steak contains moisture, which at the time of preparation and cooking, it is desirable to preserve.

What to do?

Some recommend not salt the steak to the point until it is cooked. Otherwise the meat will come out the juice through "open" muscle fibers. Others advise pickle in the middle of the cooking process. Others, by contrast, offers a generous sprinkle steak with salt and let it stand for 10 minutes so. This will allow the cook evenly fried steak with delicious salty crust.

Through experimentation, you are sure to find an answer to this difficult question. The main thing - to use a large salt!