Fans of meat cannot deny themselves the pleasure of enjoying a juicy aromatic steak from time to time. It is not strange, but for all the popularity, very few know what a real steak is.
Most connoisseurs often go to eat steaks in the city center in a good restaurant. The prestige of the institution should be a priori guarantee that it is in it that real dishes are prepared according to traditional recipes in compliance with all technologies.
To begin with, for the right steak you need not just beef, but beef of certain breeds of gobies of a certain age. These are the one -year -old gobies of Agnus or Hireford. Even feed matters.
To go into such details is potentially problematic. Nevertheless, there are rules, compliance with which will help to prepare a great steak. The meat for the steak should be taken from the upper part of the carcass. No muscle. The meat is cut with slices 3-5 cm thick. This is the optimal thickness for the heat to go evenly through the fibers of the meat.
To prepare the meat for frying, it does not need to be rubbed with spices or pour marinade. You just need to rub the meat with salt with olive oil and immediately fry. Sometimes, depending on the recipe, the meat grated by salt needs to be placed in the refrigerator for several hours.
It is best to fry meat over an open fire. The absence of a summer cottage is not a reason to deny yourself the pleasure of nature. However, even in a frying pan (more precisely in a special frying pan) you can prepare an amazing steak.
Cooking time is exactly what distinguishes one steak from another, but it should be noted that there are a lot of varieties of steaks. From heavily fried to bleeding-for each steak there is a crowd.
Today steaks are prepared from pork and even lamb. However, having once tried a real English juicy steak, you cannot exchange it for anything else.