Rib eye steak in a frying pan

Step-by-step cooking

1. Step 1:

   

   To cook beef steak, we will need the steak itself, olive oil and salt. To fry the meat evenly throughout the piece, remove the beef steak from the refrigerator in advance and let it lie in the room for at least 1-2 hours. The meat should be inside the same temperature. It is undesirable to cook a steak from frozen meat - it will not turn out as juicy and soft as from fresh.

2. Step 2:

   

   If you have a whole piece of meat, then you need to cut it yourself into steaks about 2 cm thick. You can measure the thickness by putting 2 fingers together (the video shows how to measure the thickness of a steak correctly). This will be the desired thickness of the steak. Then wash the steaks and dry them with paper towels. It is necessary to dry the meat, otherwise it will not be fried, but stewed in meat juice.

3. Step 3:

   

   Brush the meat with olive oil on all sides. Beef pulp absorbs oil very well, so your steak will turn out juicy.

4. Step 4:

   

   Heat a frying pan with a thick bottom over the highest heat. There is no need to lubricate the pan with anything. Lay out the steaks and fry on one side for 30 seconds. If after this time a ruddy fried crust appears on the meat, turn the steak to the other side. This is necessary to quickly seal the meat juices inside the piece. If you want the degree of roasting Blue / Raw, that is, almost raw meat with an upper toasted crust, then at this stage the meat can be removed from the fire.

5. Step 5:

   

   Well, I continued to fry the meat further. Turn the steak to the first side again and reduce the heat to medium and fry for 1 minute. Then the same amount on the other side. If you want to get a steak with a rare degree of roasting, i.e. raw with blood, then after this stage you can remove the steak from the fire. But I keep frying on.

7. Step 6:

   

   I needed medium rare roasting, it's warm inside, there's less blood, but it's still there. I fried this steak for another 1 minute on each side. As a result, the total time of frying the steak on each side was 2 minutes 30 seconds.

8. Step 7:

   

   At the end of frying, turn off the heat, remove the pan from the stove, sprinkle the steaks with sea salt.

9. Step 8:

   

   Cover the pan with a lid and leave the meat for 1-2 minutes so that all the juices are evenly distributed over the piece. You can put the meat on a plate instead of a frying pan and cover it with foil.

10. Step 9:

    

    Put the finished steaks of the desired degree of roasting on a plate served with fresh salad and vegetables and serve to the table. Bon appetit!

11. Step 10:

    

    And this is what Medium Well steaks look like if they are fried after sealing the juices for 6-7 minutes on each side. Blood is no longer secreted, but the meat has not lost its juiciness. When pressed, pale transparent juice flows out. And there is also a degree of roasting Well Done, this is when the meat is fried so much that even the juice does not flow out of it. It turns out to be dry in structure, but many people like it anyway.