Composition / ingredients
Step-by-step cooking
Step 1:
How to fry a beef steak in a grill pan? Prepare all the products listed in the recipe according to the list. What kind of meat should I take? For cooking fried steaks, it is better to use that part of the carcass whose muscles were not involved in the movement of the animal (back, lumbar part, shoulder blade, front part of the rear cut). So, take the steaks out of the refrigerator and leave them for a while.
Step 2:
When the steak becomes room temperature, you can start cooking directly. Preheat the grill pan well. The frying pan should be as hot as possible. Lubricate the bottom of the pan with oil (you can do this with a silicone brush) and send the steak to fry. The meat should immediately sizzle, which means that the pan is hot enough. Fry the beef for 1-2 minutes.
Step 3:
Then turn the piece of meat over and cook the same for 1 to 2 minutes. Next, reduce the flame of the stove, turn the steak over and cook to the desired degree of roasting. Also bring the second side to readiness. I fried the steak about 2-2.5 cm thick on a high flame for one minute on each side, and then on moderate heat for another 2 minutes per side. In total, it took me 6 minutes and I got a steak "medium".
Step 4:
In a mortar, rub the pepper with peas, it is very fragrant and perfectly complements the beef. You can of course use ready-ground pepper.
Step 5:
Remove the meat from the pan, sprinkle with salt and pepper. Usually steaks are not served immediately from the frying pan, but they are given a few minutes to "rest".
Step 6:
Wrap each steak separately in foil and leave on a flat surface for 10 minutes.
Step 7:
Remove the rested steaks from the foil.
Step 8:
Serve meat with fresh vegetables and salads.
Step 9:
Cut the steaks into portions with a thin sharp knife and enjoy the amazing taste! Incomparable!
Immediately after slaughtering the animal, the meat cools down and becomes tough. It is very important that the beef ripens for some time at low temperatures (just above 0 degrees). It will be enough to hold a wrapped piece of meat on the bottom shelf of the refrigerator for about a week. Fermentation takes place and the meat becomes much softer, its color changes from bright red to dark almost burgundy.
The frying time of steaks depends on many factors. The desired result also affects here (whether you want to get a steak with blood, medium-rare or fully fried), and the thickness of the steaks, and the quality of the frying pan and even the maturity of the beef after the slaughter of the animal.
Be sure to try it!
Bon appetit!
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Marbled beef - 170 kcal/100g
