How to cook steak

Anyone who has ever tried a dish called a steak in a restaurant is unlikely to forget his delicious and unusual taste. Each self-respecting chef, of course, has his own recipe for steak, but there are a number of general recommendations on how to cook steak properly. And following them, you can always please your loved ones and yourself with this fragrant and delicious dish.

There are a lot of steaks, accordingly, too many recipes. The method of preparation is also different. You can fry the steak in a frying pan, you can bake it on an open fire or cook it on the grill.

Before proceeding to how to properly prepare a steak, it is necessary to understand what a steak represents, from which, properly speaking, steak is prepared. A steak is called a cut slice of meat. Very often, with regard to the high quality steak, the definition of "marble" is used. This means that in the steak there are veins of fat that hold the muscle fibers, which in turn does not allow the steak to contract during cooking. And this fat in the process spreads throughout the piece of meat, conveying its mouth-watering flavor to the steak.

There are many ways to cut meat, and it is the type of slicing and the thickness of the cut piece that determines the quality of the steak. If you are a lover of juicy and at the same time tender steak with a lot of fat, then steak on the rib, this is exactly what you need. 'King of steaks' is a tenderloin. There are also steaks such as a barrel, crochet, steak-mignon, fillet, etc.

The higher the quality of the product, the tastier and more useful the dish prepared from it is. The choice of meat should be approached with particular care. The meat on the cut must be bright red. The texture of the meat should not be very hard, but not too soft. You can not forget about the grade of meat. Beef can be premium quality, as well as varietal and selective. Of course, premium beef is the best, and as a consequence, the most expensive. Then comes the choice meat. "Marble" here below. Well, the cheapest variety is varietal beef, the meat is harsh and less aromatic.

Ideal for steaks is a piece, the size of which is from the palm, and the thickness - up to two centimeters. Meat is easier to cook, if it is thin.

Do not buy meat that is already flavored with spices or marinated. The quality of meat and its freshness in such conditions is almost impossible to determine, and unscrupulous sellers often use it.

Buying meat online can be justified if you follow the simplest recommendations; trust only proven sites, read customer reviews about the quality of the meat offered, and also consider the speed of delivery.

There is no universal recipe for meat preparation. Here it is necessary to take into account such characteristics as softness of meat, its "marbling", and also tenderness. Methods that involve cooking meat on an open fire and with the addition of liquid are considered the most popular. Let us consider these methods in more detail.

Preparation of steaks on an open fire involves the use of a grill, roaster, barbecue or stew. To the meat do not add any vegetable oil, no liquid, own fat is enough.

For cooking large pieces of beef, you should use oil and liquid. Beef should be put out in a small amount of water or boiled over medium heat, closing the lid. At the same time, hard meat will become soft.

Beef can also be baked, but beforehand in marinade.