Cooking the perfect steak with varying degrees of roasting

Meat is a popular product that every person uses almost daily. Steaks of varying degrees of meat roasting are especially popular. They are delicious, aromatic, contain a large amount of nutrients and trace elements. The meat for the steaks is always chosen carefully, only young pedigree animals are suitable.

Types of roasting meat

The taste of a steak is determined not only by the quality and type of meat, but also by the type of roasting. Some people like a damp and juicy blood-streaked steak, while others prefer a fried piece of meat with an appetizing crust. Each gourmet can be pleased by preparing a steak of different sizes.

Blue raare

The steak is almost raw in the cut, with a thin tender crust that forms over the fire for 1.5-2 minutes. The temperature inside the steak should not exceed 50 ° C.

Roasting is practically not in demand in catering establishments. Preferred by connoisseurs of raw meat, the steak is simply warmed up over the fire.

Rare

Meat with blood is covered with a fried brown crust, formed over the fire for 3-5 minutes. Temperature inside the steak: 52-57 ° С. The steak is red in the middle, but not as raw as Blue Rare.

This degree of roast will appeal to real gourmets. Served in traditional restaurants.

Medium Rare

Partially raw meat with a minimum amount of blood. Cooked at 57-59 ° C for 5-6 minutes, the steak becomes juicy and aromatic. Ideal for lovers of rich and bright meat taste.

This steak is recommended for children and people on a diet. A minimum of frying and juicy meat do not aggravate the gastrointestinal tract.

Medium

Medium-rare meat steak is the most common in cooking. Temperature inside the steak: 60-62 ° С. When cooking for 6-8 minutes, the blood disappears from the meat, fragrant pink juice oozes on the cut.

The steak does not have time to cook completely, but it warms up enough. A familiar dish for residents of Russia and the CIS.

Medium Well

Almost fried meat, gray-brown on the cut, with clear juice. Temperature inside the steak: 65-69 ° С. The steak is fried for 9-10 minutes, this makes the beef dry and coarse. It will appeal to people who categorically do not consume raw meat.

Connoisseurs of steaks do not recommend this type of frying due to the lack of juiciness and excessive rigidity of the meat.

Well done

The meat is brown in the cut and very tough. Temperature inside the steak: 70-74 ° С. Fry over the fire for 11-12 minutes, covered with a coarse thick crust.

In most restaurants, a steak of this degree of meat roasting is not included in the main menu, it is prepared at the request of the client.

Overcooked

Deeply fried meat without blood and juice. The steak is heated to a temperature of 97-100 ° C and roasted for 12-13 minutes. Dry tough meat takes on a brownish gray tint. Thick, deep-fried crust can taste bitter.

The steak is served with sauces and gravies. It is not included in the main menu of restaurants.

Cooking steak

For steak, buy fresh meat with a layer of fat. The ideal meat option for a homemade steak is the neck tenderloin. The dish will turn out to be tender, aromatic and very juicy.

To prepare a steak you will need:

• pork tenderloin - 550 g;
• vegetable oil - 1 teaspoon;
• salt and spices to taste.

Cooking process:

1. Rinse the meat under running warm water, dry with paper towels. Cut into pieces 2-3 cm thick.
2. Rub each piece with salt and spices. Leave to soak for 12-14 minutes.
3. Grease a hot frying pan with oil, add the meat. Fry for 3-4 minutes on each side, constantly turning the piece.

Do not pierce the steak while cooking, it will lose blood and juice.

This recipe makes a medium-rare steak. Reduce the time the meat is in the pan to cook the steak at the lowest level.

If you want to cook a deep-fried steak, then bake the meat in the oven for another 8-10 minutes.

Features of steak cooking

The juiciness and taste of a steak depends not only on the degree of roast, but also on the type of meat. Lamb takes the longest to cook, the steak is very fatty and juicy. Pork and beef will cook much faster, but the meat can be overdried by making it tough. Prepare in a few minutes chicken and turkey.

To keep the steak juicy, you need to cut the meat along the grain. Rub the steak with basil or thyme for a savory flavor.

Steaks of varying degrees of roasting are a popular restaurant dish. It can be prepared at home by carefully following the recommended roasting times.