- Sea salt
Sliced beef is removed from the refrigerator 20 minutes before cooking, if it is not cut, it should be cut from 2.0 to 3 cm thick pieces. If the meat has been frozen, it must be removed from the freezer and defrosted in the refrigerator for 24 hours before the planned meat preparation.
Best suited steak frying pan will be with a thicker base, which can be better preheated. It is heated to a maximum temperature. You can quite a bit melt butter on it or add natural olive oil.
To enjoy more pronounced meat flavor and aroma, use sea salt and pepper, add them to sliced beef.
When the pan has reached the maximum heat, sliced pieces of meat are placed in pan.
Seak preparing time for every taste:
Bloody steak - fried for 1 minute on each side
On average, bloody steak - 1.5 - 2 minutes fried on each side
Fried steak on average - 2.5 to 3 minutes on each side fried
Well done steak - fried for 4 minutes on each side
It should be also important steak thickness, thicker pieces takes a longer frying time! An important step to masterful steak frying is a "rest period" dedication to steak pieces after baking. When steaks are fried, they are removed from the pan and placed on a plate for at least 5 minutes at room temperature (You can cover it with foil). This action ensures smooth steak juice / blood absorption pores, saturating the meat fibers that make the steak pieces highly juicy and soft. When the steak has "rest" enough, then it is ready to serve - place the pieces on a hot plate. Real meat lovers prefer to taste steak without additives, but desires, it may be combined with salat, a variety of vegetables or sauce of choice.
Wishing exquisite taste, your "Cēsu gaļas kombināts"!!!