Delicious and juicy beef steak, it’s easy to cook if you know some tricks. Each chef has his own steak recipe, and you can endlessly try to cook according to these recipes, but we decided to introduce you to tips from four chefs in America, a country that knows a lot about meat.
- Always take only high-quality meat. It is best to buy meat from the same supplier in which you are confident. It is better to take farm meat, on farms, cows grow on free pasture, which makes the meat more tender and tasty.
- Before cooking steaks, the meat must be removed from the cold for at least an hour, or better for two, and allowed to reach room temperature, then during frying or baking, the steak must be cooked evenly.
- While the steak is at the right temperature, season with salt. The salt will draw out some of the moisture, which will create a golden-brown crust during cooking.
- Always use a heavy-walled cast iron skillet for grilling steaks. During frying, the meat reduces the temperature of the pan at the time of laying on it, this applies to any metal, except cast iron. Cast iron keeps the temperature without dropping.
- Don’t shy away from spices. But you need to know when to add them. When the meat in the pan is already more than half ready (in time), you can add butter with various seasonings of your choice to the pan, thyme and rosemary are ideally combined with meat (the main thing is not to overdo it). Drizzle the aromatic oil over the steak as it cooks.
- After you fry the steak, let it “rest”, that is, just lie down for 5 to 10 minutes (it is best to cover the steak with foil). The juices in the meat during “rest” will dissipate through all the fibers, and make the meat juicy and tender. Good appetite!