Secrets of the perfect steak

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

How to choose meat and cook a juicy steak? Sometimes mastery comes after a few dozen undercooked and overcooked pieces of meat.

The owner of "PRIMEBIF Bar" Andrey Nitsenko shares the secrets and recipes of steak that will please both you and the man.

When choosing meat, it is advisable to ask the butcher if it is matured. After all, the more matured the meat, the softer, tastier and better it is.

What is valued in meat is the layers of fat and bone. If the meat is on the bone, it adds a special flavor to the dish, especially if it is grilled. Before cooking meat, it is best to remove it from the refrigerator to bring it to room temperature.

When it comes to grilling: it is important that the meat inside is juicy, i.e. be sure to take care not to overcook and dry it out. If possible, buy a special thermometer that is inserted into the steak (temperature probe). It can be used to measure the temperature of the steak while it is cooking.

It is imperative that after frying the meat rested for another five minutes. (Depends on the size of the steak.) But usually, the steak rests as long as it is fried. It is very important that the juices do not flow out immediately and are evenly distributed over the piece. When a steak is fried, its muscles tense and if you start cutting immediately, the juices are squeezed out. And if you wait a little, the muscles relax and the juice goes back into the fibers and is already stored inside.

Vegas Steak Recipe

Composition:

Vegas steak - 400 g

Coarse sea salt - 6 g

Garlic - 5 g

Rosemary branch

Olive oil for frying - 10 g

Cooking method:

The full name is Vegas Strip Steak. This steak was invented and distributed to the masses in Vegas. It is part of the shoulder cut - one of the best cuts available today. Most often fried on a flat surface: grill, tepan, contact frying surface. A frying pan will work as well.

First you need to get the steak to room temperature.

We heat the surface to 180-200 degrees, if it is a frying pan, then over medium heat and medium temperature. Add oil, waiting for it to warm up, salt the steak on both sides, put it in the pan without covering, turn it over after 2 minutes, then add a branch of rosemary, a clove of garlic and fry for another 3 minutes.

Remove the steak from the pan and move it to a dry but warm place so that it comes in within 3-5 minutes, while you can cover the container.

Recommended roast Medium Rare and Medium. The steak is tender enough, even with a low roast meat. We have a sophisticated steak that can be compared to more common and well-known steaks such as filet mignon and ribeye.

Recipe for steak "Tri-tip"

Composition:

Steak "Tri-tip" - 300 g

Frying at home in a frying pan:

Coarse sea salt - 2 g

Ground black pepper - 1 g

Fresh rosemary - large sprig

Marinade for frying over an open fire:

vorchestver sauce - 10 g

ground pepper - 2 g

crushed pepper - 2 g

coriander seeds - 2 g

sea salt - 5 g

olive oil for frying - 50 gr

honey - 5 gr

Cooking method:

Tri-trip - the upper part of the cut, the triangular muscle, which we took from the rump cut. It looks like a triangle, the so-called triangular muscle, we use it as a steak, because it is very soft and is cooked in a variety of ways: over an open fire, over coals, baked.

One of the most popular steaks abroad, it is massively and widely used, including roasting and roasting.

For frying at home:

Season the steak liberally on both sides with coarse sea salt and fry in a well-heated grill pan.

Fry the steak for 3-4 minutes on each side in several turns. For a finer roast, lengthen the cooking time on each side. Add a cube of butter or a tablespoon of olive oil directly to the steak for a fresh taste. Place a sprig of rosemary on a hot steak and it will take the flavor of the essential oils in the right amount by itself.

For frying over an open fire:

We prepare a marinade from ground pepper, crushed pepper, coriander seeds, sea salt, honey and vorthestver sauce - everything is placed in a single container, marinated and after waiting an hour we get a marinated steak.

Next, you need to melt the brazier, distribute the steak on a skewer without stretching it and without pressure on the steak, fry 4 sides for 2, 5-3 minutes at high heat, then cut it off as it cooks, on a 2 cm slice on each side. We continue to cook the remaining steak on the skewer in the same way.

The roast turns out to be Medium Rare, turning into Medium, the meat is tender in taste and texture, not inferior to ribeye and filet mignon.