? Steak means to fry. A real steak is made from beef; neither veal nor fresh meat is suitable for it. BeforeWhen preparing steaks, the meat must be matured and refrigerated for several days so that its internal juices can undergo fermentation.The largest suppliers of chilled and frozen beef steaks in the world are America, Argentina and Australia.
According to the American classification, when cutting a carcass, the neck part of the cut is cut.
ribeye steak
There are a lot of fatty layers here, The higher the marbling of the meat, the steak from it turns out juicier and softer. That's why only ribeye steaks surviveWell Done or absolutely cooked meat. Any other steak this way will be overdried and ruined. That's why Ribeye steak should not be cooked rare or extra rare, otherwise the meat will be slightly warmed up and the fatIt won't even have time to warm up and will remain cold. For roasted steaks with blood, another part of the cut is suitable, namely
New York steak
Striploin or Thin Edge. New York steak is cut from its initial part; it is better to cook it rare, rare,so that the meat inside remains juicy. T-bone steak contains a T-shaped bone, due to which the meat has a more pronouncedtaste and because of it, difficulties arise in frying, because this steak consists of two types of meat - filet mignon,which cooks quickly and from the back muscle, which takes longer to fry. For the Porterhouse steakuse loin from the lumbar region.
Porterhouse steak
This is one of the most delicious steaks, because it simultaneouslycontains coarsely fibrous, thin-edged meat and tender tenderloin fillet. Tenderloin or Sirloin consists of several muscles.This part is least involved in movement, its meat is the most tender and leanest. Fillet steaks are prepared from itMinion. The thin edge of the tenderloin is used to prepare medallions. Flank Steak or Flank Steak, you need to fry it several timeslonger because its heating occurs across the fibers, and not along, as in other steaks.
Flank steak
Also, it should never be fried.Well Done. The peculiarity of this steak is in its cutting when serving to the table; it is cut into thin slices on the biasfiber and this must be done in advance, before serving the dish.Steaks are grilled. The best taste, color and crust of a steak will be obtained if it is fried on a grill over charcoal.But on an electric grill and on a cast iron frying pan you will get an equally tasty steak, the main thing is to choose the right meat,maintain the temperature and frying time. It is important that before frying the meat must be at room temperature, and alsoIt’s better to warm up to 28-30 degrees.
steak minion
Before grilling, clean the grill from any carbon deposits.so that the steaks don't stick to it. The heat should be strong enough to create a crispy crust on the meat andAt the same time, not very strong, so as not to dry out the steak and turn it into a sole. So that it's not too muchsmoke when frying, it is better to lubricate the steak itself with refined vegetable oil, and not the grill or frying pan. Salt the steakIt is better when serving or after frying one side, with coarse salt.Steak fryers use the following technique: if the steak is thick, they first heat it up stronglygrill or frying pan and fry the steak for 30 seconds until it has a crust, then reduce the heat and bring oneside until done. Then turn the steak over to the other side, again heat the pan very hot, again sealing the meat with a golden brown crust and then bringing it to readiness over moderate heat. Frying time and temperaturehas differences in the case of frying the Steak on a charcoal grill, an electric grill or in a frying pan. Much depends onthe thickness of the steak, the marbling of the meat and the more fat it contains, the higher the degree of doneness you can use. Forfrying in a cast iron frying pan for steaks with a grooved bottom, the temperature and time indicators will be as follows:Degree of doneness Very rare- minimally done, fried only on the outside, blue-pink in color when cut. Fry 1-2 minutes at 200 degrees on each side, Rar- medium rare, fry the meat for 2 - 3 minutes on each side.The structure of the meat remains soft and porous and has a red color when cut. Medium- medium doneness, juice light- pink, fry for 3 - 4 minutes at 180 degrees on each side. Medium well- almost cooked steak, light pink inside - fry the steak for 3 minutes on one side and then slightly reduce the heat temperature and continue frying for 3 minutes. Then carefully turn the steak over to the other side and continue frying for 6-7 minutes. Well done- absolutely fried meat, almost without juice. Roastedon high heat for 3 minutes on each side, and then on reduced heat until cooked for 6 - 7 minutes.
Determining the degree of doneness of a steak
There are several ways to control the roasting temperature. There are special fork thermometers that measure the internal temperature of the steak during frying; it is better not to use them, because they violate the integrity of the crust. The degree of doneness can also be determined using the fingers, where the hardness of the palm pad when connecting the thumb with the index, middle, ring and little fingers corresponds to the hardness of the steak at degrees of doneness, respectively, from Rare to Well Done; this method is more accurately suitable for New York steak. Do not use a fork or knife to check the readiness of the meat, otherwise the steak will immediately begin to lose juices, because with high-temperature frying and a sealed outer meat crust, the pressure of the juices inside it is very high. It is better to use a spatula or tongs. Each cook has his own cooking secrets. In one of these methods, the steak is first fried in a pan.with a ribbed bottom at a high temperature of 250 degrees, for 1 - 3 minutes, forming a mesh patternon its sides, and then the steak is placed in the oven at a temperature of 180 degrees and brought to readiness from 3up to 10-15 minutes, depending on the required degree of frying. Steaks should not touch each other when frying; they can not be fried at the same time.more than two, so that there is no excessive release of moisture. Otherwise, the steaks will not be fried but stewed.After frying, the meat should be placed on a heated plate, covered with a lid and placed in a warm place so that it can rest, the temperature in itleveled out, and the juices inside the steak were evenly distributed.
Video recipe for frying Striploin and Ribeye steaks:
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Video recipe for degrees of doneness of steaks:
To prepare the dish we will need the following ingredients. Actually the meat itself, cut into steaks about 1 centimeter thick, as well as seasonings: thyme, rosemary, salt and ground black pepper.
Rinse the steaks under running cool water, then pat dry with paper towels. Rub the marbled beef steaks with ground black pepper and add sprigs of thyme and rosemary and leave to marinate for 30-40 minutes.
While the meat is soaking in the aromas of herbs, prepare the barbecue and grill. Place the grill on the grill to heat up, cut the onion in half and dip the half in vegetable oil and grease the grill. Then place the marbled steaks on the grill.
Sprigs of herbs can be removed from the meat and placed next to it on the grill; they will add a pleasant aroma to the meat.
During the frying process, turn the meat periodically to prevent it from burning.
At the very end, you can salt the meat to taste; if you do this at the time of marinating, the meat will not be as juicy as ours.
This important question has troubled housewives from time immemorial. Well-cooked beef has a subtle smell and high taste. In order for a beef dish to be soft and juicy, you need not only to choose a piece of meat, but also to prepare and cook it correctly.
For production we will need:
Fresh piece of beef. kefir, spices. onions, kiwi, mineral water, mustard, soy sauce, foil, baking sleeve, stewing pan, kitchen hammer, knife.
1. It is better to marinate the meat before cooking.. Pickling options:
a) Generously coat a whole piece of meat with mustard and let it sit for an hour or two. The meat is then ready for frying. Before frying, wash the meat to remove mustard. This option is suitable for hard and aged beef.
b) Cut the meat into pieces. Perpendicular to the grain! Peel the kiwi and cut into slices. Mix the meat with kiwi, marinate for 15 minutes. Do not overcook, otherwise the meat will be too soft. Suitable for medium-tough beef.
c) Prepare a marinade of kefir with spices. Place pieces of beef in it and leave overnight; in the morning you can bake or fry the meat.
d) Soak the beef in mineral water and leave for several hours. This option is suitable for soft to medium-tough beef.
Beef marinades
Spicy lemon marinade for beef. 1-2 teaspoons salt, juice of 1/2 medium lemon, 2 teaspoons (without top) red hot ground pepper. Mix together salt, lemon juice and ground red hot pepper. Gently rub the pieces of meat for frying with the resulting spicy mixture and allow to stand for about an hour.
Marinadefor beeflemon garlic. Juice of 1 lemon, 1 - 2 medium onions, 1 tsp. dark ground pepper, 2 - 4 cloves of garlic, 1/2 tsp. salt, 0.5 cups of water. Mix lemon juice with cold boiled water. Add finely chopped onion, ground dark pepper and garlic cloves mashed with salt. Pour the prepared chopped pieces of meat with cold marinade and leave for 2 - 2.5 hours.
Marinadefor beeflemon with onion. 1 large lemon, 1 huge onion, 3 - 5 large cloves of garlic, 1 teaspoon salt, 2 - 3 bay leaves, 1/2 tsp. ground dark pepper.
Prepare a mixture of freshly prepared lemon juice, chopped onion into thin rings, crushed garlic with salt, chopped bay leaves and ground dark pepper. Mix the mixture well with pieces of meat or poultry, place them in a bowl and compact them with your hands. Marinate the meat under light pressure for 2 - 3 hours.
Marinade for firm beef. 0.5 liters of water, 0.5 liters of 3% vinegar, 1 teaspoon of salt, 1/2 teaspoon of sugar, dark allspice, dark ground pepper, bay leaf, cloves to taste, juniper berries to taste. Boil spices in water for 8 - 10 minutes, add salt, sugar, vinegar, let it boil, then strain and cool.
Pour the marinade over the meat and put it in a cold place for 2 - 3 days. This marinade can be used to pour over big game meat, as well as hard meat from old animals or carcasses of old poultry.
Marinade for beef shish kebab. 2 pcs. onions, 1 tsp. coriander seeds, 2 tsp. salt, 1 tsp. ground dark pepper, 2-3 tbsp. l. wine vinegar. Prepare a mixture of finely chopped onion, salt, ground dark pepper, ground coriander seeds, taken to taste and diluted in wine vinegar. Mix the prepared meat with the marinade mixture with your hands and compact lightly. Cover the dish with a lid and keep in a cool place for 12 hours to 2.5 days.
Marinadefor beefwith kiwi. Beef -0.5 kg, kiwi - 1 pc, mixture of Santa Maria peppers - a mixture of peppers. dark, white, chili; paprika, coriander, mustard seeds, garlic, sea salt (21%), onions, tomatoes, turmeric) - 0.5 tsp, Salt, Garlic (heads) - 1.5 pcs, mayonnaise - 2 tbsp. l. mustard - 2 tbsp. l, Sauce (tkemalev) - 2 tbsp. l. kiwi - 1 pc. In a separate bowl put 2 tablespoons of mayonnaise +2 tablespoons of mustard +2 tablespoons of tkemali. We cut the kiwi into small slices. Squeeze out the garlic. Add spices and stir carefully. Knead the kiwi with your hands. Rub the meat thoroughly with this marinade, trying to get into all the cuts. Place in a marinating container and refrigerate for 12 hours. The meat can be cooked later.
Marinadefor beefwith red wine. 0.5 kg. beef, dry red wine - 1.5 cups, carrots - 1 pc. onions - 1 pc. parsley - 1 bunch, bay leaf - 5 pages, cloves - 4 buds, rosemary - to taste. Coarsely chop the peeled carrots and onions. Finely chop the parsley and break the bay leaf with your hands. Add all of the above to the pan with the meat, plus rosemary and cloves. Pour in wine and cover with a lid and place in the refrigerator for 12 to 18 hours.
0.5 kg. beef, soy sauce - 200 gr. olive (or vegetable) oil - 200 gr. lemon juice - 5 - 6 tbsp. spoon, garlic - 1 head, ground dark pepper, salt - to taste.
Squeeze the garlic through a press or grate it on a large grater. Mix it with pepper and salt. Pour oil and lemon juice into soy sauce, send garlic and pepper in the same direction. Pour the mixture over a piece of meat in a pan and put it in the refrigerator for 3 - 4 hours.
Meat 0.5 kg, soy sauce -2 tbsp. lemon juice - 1 tbsp. corn starch - 1 tbsp. Dry red wine - 1 glass, ginger (ground) - 1 tsp. garlic - 1 clove.
Wash the meat and cut into narrow slices. Mix all the ingredients for the marinade and pour it over the prepared meat. Place in the refrigerator for 3-4 hours. Fry the meat in a frying pan in oil heated to 180°C until brown.
2. In the oven, meat can be cooked using several methods:
- Place the marinated meat in foil, pack well, and bake in the oven.
— for beginners in the kitchen, it is very comfortable to cook meat in a roasting bag. To do this, remove the meat from the marinade and place it in a sleeve. Pinch the edges of the sleeve with special clips and bake in the oven.
Place a layer of chopped onion on a baking sheet. Stuff a piece of beef with pieces of lard and place on the onion. Bake in the oven. During cooking, baste the piece of meat quite often with the juice that is released.
4. Pieces of beef can be stewed.
- cut the meat into small pieces, add spices and beer, simmer over low heat for 1.5 hours.
— put pieces of meat in a saucepan, add spices, warm broth or water. While stewing, add a little cognac or dry red wine.
Note:
It is best to cook beef in a huge piece. If you doubt whether the finished meat is soft enough, cut it into very narrow layers across the grain.
1. Fry a large piece of meat in a frying pan before baking in foil. Over high heat and without oil. Meat juices will remain in the beef, making it juicy and soft. This method is for gourmets and for increasing male potency.
2. Method of frying meat from soft and fresh beef.
Place the prepared pieces of meat, 1-2 cm thick, in a very hot frying pan and fry over high (high) heat until crisp (10-15 seconds for each side), without oil.
Possibly with the addition of wine (approximately 1 tablespoon for any piece of semi-sweet red wine - despite the fact that semi-dry and dry wine is also possible). After this, reduce the gas and simmer the meat for 2-3 minutes for each side in the resulting juice. Add salt at the very end.
3. If you have a kitchen hammer and little time, you can beat portions of beef before cooking. Those. make chops. Hammering is the most common method of “tenderizing” beef.
To do this, cut the meat into pieces 1-3 cm thick across the grain. The direction of the cut is very important for the softness and juiciness of the dish. When beating the meat, you can pepper it, but do not add salt. When frying, meat is salted, in most cases, at the end.
Tips for cooking marbled beef. — marbled beef does not require marinade, since high-quality meat has a natural, tender taste and is quickly prepared. It should not be overcooked, otherwise the meat will become hard and lose its juice.
Grilled beef, pork, lamb or fish steak - a decoration for dinner and more! Our recipes with photos will help you prepare this delicious dish.
- meat - good beef,
- a little salt
- pepper
For garnish:
- any fresh vegetables,
- vegetable oil,
- lemon juice,
- garlic,
- Provencal herbs
We cut a good beef tenderloin into large pieces 2 cm thick (or take it out of vacuum packaging), wrap it in a linen napkin and put it in the refrigerator for a day. Of course, you can cook from freshly printed or steamed meat, but it is better to let it rest before turning it into steaks. Before frying, remove it from the refrigerator and let it warm to room temperature. This will take another three to four hours.
We will cook on the grill; you can just as easily cook an excellent steak in a cast-iron frying pan with a grooved bottom.
Important! Do not wash or wet the meat!
Heat the grill to maximum. Sprinkle the meat a little with salt (and good meat doesn’t need to be salted at all) and place it on the grill grate. Fry for about four minutes on each side. After turning, you can sprinkle with freshly ground black pepper.
After grilling, transfer the steaks to a wooden board and cover with a paper towel and a piece of foil. After 10-15 minutes you can eat.
Side dishes that contain a lot of carbohydrates, such as bread, rice or potatoes, do not go well with steak. It's better to prepare grilled vegetables in advance.
Lightly fry the bell pepper and leek on each side.
Fry the eggplants.
You can add mushrooms to the side dish.
Place the baked vegetables in a deep dish and pour with a mixture of olive oil, lemon juice, salt and chopped garlic. You can add a little balsamic vinegar, honey and dried Provençal herbs.
Recipe 2, step by step: pork steak on a grill pan
This recipe produces a well-done roast - moderately juicy, but not medium and certainly not rare. This kind of roasting is called well done, that is, completely cooked meat without blood or raw layers. A good choice for people who are not very keen on haute cuisine and who like to eat thoroughly.
- about 400-500 g of pork (but not from the thigh, it is better to take fillet with fat around the edges),
- salt,
- black pepper,
- a little vegetable oil.
First you need to cut the meat across the grain. The thickness of the steak is measured by placing your hand on the piece. The ideal thickness is 2 to 3 fingers.
Sprinkle the meat with salt and pepper. Of course, it’s best if you have a grinder in your kitchen so you can grind the pepper directly onto your steak. No? Use a pepper shaker. By the way, in addition to (or instead of) black pepper, you can use red pepper or other spices - to your taste.
Now the meat needs to be greased with oil. Of course, no one forbids you to first pour it into the frying pan and only then place the steaks - but in our case you will get a more beautiful lattice pattern.
Now you need to heat the frying pan thoroughly. A drop of water that ends up on it should not evaporate, but begin to “dance”, “jumping” on the surface. But of course, you should not overheat the vessel so that it does not start to smoke and burn. Add the steaks and start frying.
During the frying stage, you may find a stopwatch or timer useful - although you can count the seconds silently. The fact is that for the first two (maximum three) minutes we need to hold the meat along the grill strips, for the second two minutes - across. Then the meat is turned over, and again: two minutes along, two - across. If it “doesn’t want” to turn over, hold it a little longer - it means it hasn’t set yet.
While the frying pan is on the stove, preheat the oven - but not very much, to 70-90 degrees. Place the frying pan with the fried steaks there for 10-15 minutes (depending on the degree of frying you are going to achieve). If the handle on the frying pan cannot be removed, transfer the meat to a baking dish.
You should not serve meat immediately after the oven. Cover it with a lid and keep it like that for about 10 minutes. Firstly, the juices inside the steak will stop boiling and will not splash onto the eater when cut. And secondly, while “resting” under the lid, the meat will continue to cook, since heat from its crust will be transferred to deeper layers.
Recipe 3: Beef ribeye steak on a grill pan
- beef tenderloin
If you take frozen meat to cook a steak, you need to defrost it properly so that it does not lose the meat juices that are important for cooking. To do this, put a piece of meat in the refrigerator for a day, wrapped in a bag.
Once you have thawed the steak, let it sit at room temperature for a while and pat dry.
Now you need to take black pepper and grind it yourself. Knowledgeable people do not recommend using ready-made ground pepper, as it will not give the desired aroma.
Take the steak, salt it well and dip the thin edges in ground pepper.
Now we need a grill pan. If you don't have one, don't be sad. It is only needed to imitate grill strips. Any frying pan with a thick bottom will do. Preheat the frying pan over high heat and place the meat on it.
Wait until one side is cooked through, then turn the meat over and cook the other side. Approximate frying time for each side is two minutes.
If necessary, repeat the procedure again.
Remove the cooked steak from the heat and place on a plate. He needs to sit for a few minutes . After the above time has passed, you can serve the meat to the table.
Recipe 4: How to Grill Pork Steak
What could be easier than grilling pork steak at home? A good marinade and the right approach are the key to the success of the entire process. The quality of the meat is also important.
- Pork - 1 Kilogram
- Salt and seasonings - To taste
- Thyme - To taste
- Lemon juice - To taste
I usually use lemon juice for the so-called marinade. But, this is optional. Most often, steaks are prepared without it - salted and seasoned to taste.
Cut the meat into these pieces and sprinkle with lemon juice (optional).
You can add thyme and herbs to the marinade and leave for a while (about 30 minutes), and in the meantime you can light the grill.
If you have a large company, then you will need 3-5 times more meat. Grill the pork steak at home on a wire rack until fully cooked. We adjust the degree of roasting ourselves - as you like.
Our meat is so beautiful, and most importantly tasty and juicy. What could be simpler? With smoke, pork acquires an amazing aroma and amazing taste.
Recipe 5: Grilled salmon steak (step by step with photo)
- salmon steaks – 3 pcs.;
- lemon – 0.5 pcs.;
- olive oil – 1 tbsp. l.;
- salt, ground black pepper - to taste;
- spices for fish - optional.
First, let’s prepare everything we need for the grilled salmon recipe in a frying pan, so that nothing will distract us from the immediate process of preparing the dish. Fish, if it is fresh frozen, must be thawed at room temperature. Salmon meat is very tender, so it is not advisable to defrost it in the microwave. It is also recommended to defrost fish in salted cold water.
We clean the thawed fish from scales, cut off the fins and cut them into steaks. Naturally, it is better to buy whole fish, but not everyone can afford it, both financially and in terms of the lack of similar offers in stores. Therefore, you can use already chopped frozen pieces, which will also need to be removed from unnecessary scales and fins.
When the fish is fully prepared, place it in a large bowl and squeeze the juice of half a lemon onto it.
Then add a little salt and freshly ground black pepper (I use a mixture of peppers). You can also add your favorite spices to the fish if you wish. But, as for me, the taste of grilled salmon should be as natural as possible, since it is a very tasty, tender and satisfying fish. Add a tablespoon of olive oil there. Distribute the marinade evenly over the steaks and leave at room temperature for about 1 hour.
After the specified time has passed, heat the grill pan and lay out the marinated salmon steaks. There is no need to grease the pan with anything, since the marinade already contains vegetable oil, and besides, salmon is a fairly oily fish, so it definitely won’t burn.
Fry the fish over medium heat for about 2-4 minutes (depending on the thickness of the steaks), then turn over and fry for another 2-3 minutes.
That's all, grilled salmon in a frying pan is ready! You can serve delicious pieces covered with cute golden stripes. Now you know how to grill fish steak.
Recipe 6: How to Grill Fish Steak with Ginger
- salmon steak 2 pcs
- lemon 0.5 pcs
- zest
- red chili pepper to taste
- ginger 0.5 tsp.
- salt and pepper to taste
- dill 1 bunch
Prepare the necessary ingredients.
Peel the ginger and grate it on a fine grater (half a teaspoon).
Grate the zest of half a lemon, salt and pepper to taste.
Finely chop the dill, remove seeds from the red pepper and chop finely (adjust the amount of red pepper to taste). Leave the steaks for 10 minutes.
Fry on a grill pan for 4 minutes on each side.
As a side dish, you can serve grilled green beans mixed with boiled rice. Bon appetit!
Recipe 7: how to cook beef steak with sour cream
- 2 beef loin steaks
- 30 ml olive oil
- 200 ml sour cream
- 1 lemon
- 20 g peeled garlic
- 1 large clove of garlic
- 1 red bell pepper
- 1 large pinch of paprika
- salt, pepper, spices to taste
Place the grill pan over high heat. Halve the chiles and bell peppers, remove the seeds, and cut each half in half again.
Season the meat generously with salt, pepper and paprika. Rub olive oil on both sides to help the seasonings stick better.
Place the steaks in a preheated grill pan along with the chili and bell pepper. Cut off the top of the garlic clove. The beef is fried for 5 to 8 minutes, depending on whether you prefer pinkish or perfectly cooked meat. Turn them over every minute and rub the browned side with garlic.
Don't forget to turn the peppers over too. Transfer the meat to a plate and let sit for about 5 minutes. Fry the peppers for a couple more minutes until they darken, transfer to another plate and drizzle with olive oil. Cut a lemon in half and pour the juice of one lemon half over the steaks.
The steaks can be left whole, or you can cut them into strips and serve with a pile of roasted peppers on top. They are very tasty to eat with creme fraiche or sour cream. Pour over the delicious roasting juices, sprinkle with a pinch of paprika, olive oil and the juice of the remaining half a lemon.
Recipe 8: Lamb Steak Cooked in a Pan
- lamb steaks - 2 pcs;
- olive oil - 4 tbsp. l.;
- salt - to taste;
- rosemary - to taste;
- thyme - to taste;
- zira - to taste;
- ground black pepper - to taste
So, we will need two juicy lamb steaks at least 2 cm thick. You can also use a cutlet with a bone for this, but the cutlet requires longer cooking. Although, in my opinion, meat on the bone looks a little more extravagant, but this is not for everyone.
Now let's prepare the marinade. To do this, you need to take salt (note that lamb requires a little more salt than you usually put in other meats), as well as your favorite spices. I traditionally used cumin, as it very well complements the taste of lamb, as well as several sprigs of rosemary and thyme (it is better to remove the leaves from the stem), and black pepper. All seasonings must be mixed in a separate container:
Add olive oil to the seasonings and mix well again.
Immerse the steaks in the marinade, coat them well on all sides, and leave the meat to marinate for literally 5-10 minutes.
We fry the steaks in a frying pan with a thick bottom or on a grill pan in olive oil and always on high heat, this is the secret of a crispy golden brown crust on the outside and tender juicy meat on the inside. When frying, it is advisable to use an anti-splash mesh for the frying pan, so as not to overshadow the joy of a delicious dish by subsequent washing of the stove.
Fry the steaks for literally three minutes on each side. It is important not to overdo it over time, otherwise the meat will become tough. The lamb cooks instantly, so if a golden brown crust has formed, turn it over immediately, it will definitely not be raw.
We take out the finished steaks, put them on a beautiful plate, add herbs. Now you know how easy it is to cook lamb steak on a grill pan. Bon appetit!
This grilled steak recipe is easy even for a beginner. As a rule, Primebeef beef is self-sufficient for grilling, and the only seasonings it needs are salt and pepper. They competently emphasize the taste of high-quality beef. Another such companion is a piece of cold butter with garlic and herbs! Make the preparation in advance, experimenting with the ingredients - and enjoy a wonderful steak without spending a lot of time and effort.
Preparation:
- Remove the butter from the refrigerator until it melts and becomes soft, like thick sour cream.
- Finely chop the parsley, rosemary, and sage with a knife. We will need the same amount of greens - about 1 teaspoon each.
- Peel and chop the shallots. Using the flat side of a knife, crush the garlic clove, peel it and chop it finely. For speed, use a fine grater, however, with this option a lot of juice will be lost.
- In a separate bowl, thoroughly mix the oil with herbs and spices. Don't forget to add salt and pepper.
- Place the butter on cling film and roll into a sausage. Place in the refrigerator for a couple of hours or in the freezer until firm.
- We take the steaks out of the packaging, let them lie down for a while and get enough oxygen. Then wipe with a paper towel and rub with salt and ground pepper.
- Preheat the grill and grill the steaks to your desired doneness. This will take approximately 10 minutes (5 minutes on each side). Then let the steaks rest, wrapped in foil.
- Before serving, cut a piece of flavored butter and place it on top of the hot steak.
Bon appetit!
