Steak preparation is a true art that requires proper technique and attention. In this article, we’ll show you how to choose the best meat, what preparation steps are required, and how to cook your steak to perfection every time. Discover the tricks of making steak to satisfy all your guests!
Steak is one of the most popular meat dishes enjoyed all over the world. However, the way it is made is a real art and many factors affect the result. Here’s a step-by-step guide on how to make a divine steak.
Choosing the perfect meat
The basis of steak is choosing the right meat. It is important to choose parts that have a rich flavor and can withstand baking well. The most popular types of steak include Ribeye, Tenderloin and Sirloin.
These cuts of meat typically have marbling fat, which helps preserve the meat’s juiciness while cooking. Make sure that the meat is properly matured, as this affects the taste and texture of the steak.
The art of preparation
The preparation of the steak is at least as important as the cooking itself. The first step is to take the meat out of the refrigerator at least 30 minutes before cooking so that it is at room temperature. This ensures that the meat cooks evenly. Do not be afraid to add salt and pepper to the steak during seasoning, as it loses its flavoring power during cooking.
The right baking techniques
You can use a cast iron pan or a grill to cook the steak. It is important to preheat the pan so that the meat immediately gets a crust that preserves its juiciness.
Fry both sides of the meat for 2-3 minutes, then reduce the heat and continue to fry until desired doneness. The different degrees of baking include rare, medium and well-done, which require different temperatures and baking times.
The ideal baking levels
- Rare (bloody): The inside of the meat is red and slightly raw, the core temperature is 52-54°C.
- Medium rare: The middle part is pink, core temperature 57-60°C.
- Medium: The whole meat is pink, core temperature 63-68°C.
- Well-done: The meat is completely cooked, core temperature 71-74°C
Rest and serve
After frying the steak, let it rest for at least 5 minutes so that the meat juices are distributed evenly. After that, we can slice and serve. Resting is key, because this way the steak will be really juicy.
Common mistakes and how to avoid them
- Cooking cold meat: Always let the meat come to room temperature.
- Insufficient seasoning: Meat loses flavor during cooking, so don’t be afraid to use salt and pepper liberally.
- Too much turning: Do not turn the meat too often to get a nice crust.
Many side dishes go well with the steak, such as fried potatoes, grilled vegetables, or a creamy sauce. Tasty side dishes and sauces enhance the enjoyment of the food and create a harmonious flavor.
If you decide that you want to taste a really tasty steak, visit the Beerstro14 steak house restaurant! Located in the heart of the city, the steakhouse awaits its guests with the finest meats and expertly prepared dishes.
The restaurant not only guarantees the perfect steak, but also an unforgettable gastronomic experience, which is completed by carefully selected ingredients and excellent wines, beers, and cocktails.
