Flat iron from moose medium rare

The recipe is for a medium rare rare doneness. If medium is desired, cook to 55 ° C for an additional 1 minute on each side. For medium well, almost done, cook to 62 ° C.

Ingredients

• 1 moose flat iron steak weighing 0.6 kilograms;
• 50 milliliters of vegetable or butter
• salt and pepper to taste.

Directions

1. Defrost the steak slowly in the refrigerator. The less liquid flows out, the juicier the dish will turn out.
2. Half an hour before cooking, take the steak to warm to room temperature, salt and pepper. If you want a delicious crust, be sure to use a cast iron skillet with thick sides and bottom.
3. Heat the oil so that it is hot and boiling, but not burning. If you missed a moment, clean the pan and start over.
4. Move the steak back into the skillet to avoid scalding it in the boiling oil. Cook for 2.5 minutes or more until the core temperature is 34-37 ° C. Turn over, fry for 2 minutes at 42-45 ° C. Turn over again and fry for a minute - up to 49-50 ° C.
5. Remove the steak, transfer to a separate bowl, cover, wrap in foil and wait 10 minutes.
6. Your steak is lightly done. Divide it into portions and serve with garnish, sauce and bread.