How to cook diced beef steaks
Roasting steaks properly: this is how the steak becomes medium
Frying a steak medium is no art - but a challenge. Frying the meat to the point exactly to our taste is not always successful straight away. Timing is everything here. The right temperature in the pan and inside the piece of meat as well as the duration of the cooking process determine whether the steak is still juicy or already tough.
It couldn't be easier: All you need for a steak is a fresh piece of meat, a frying pan and oil. However, temperature and time are two critical factors that you can use to sear an expensive piece of fillet or roast beef. With the right technique for short frying, you can distinguish the different cooking levels from one another while still in the pan - and be sure that the steak is medium when you cut it on the plate.
Roast steak: preparation
You can take two preparatory measures to positively influence the frying result:
- Meat before frying Room temperature let warm up
- steak dry place in the frying pan
If you dry steaks with a kitchen towel before frying them, the oil will not splash in the frying pan. Choosing the right pan is not insignificant for calorie-conscious enjoyment of meat. A coated pan gets by with less fat. For this, cast iron pans heat up more. Stainless steel pans often have the disadvantage that the meat sticks to the bottom if they are not hot enough.
You should absolutely avoid putting meat from the refrigerator directly into the hot frying pan. It is best to take the steak out an hour before roasting so that it can slowly warm up to room temperature. The core temperature of the meat determines the cooking level. If you put the 6 ° C cold steak in the 200 ° C frying pan, it would quickly overheat and dry out on the outside without reaching 60 ° C inside - the optimal core temperature for medium-fried steaks.
Medium steak: measure core temperature and pressure test
The cooking level of a steak depends on its core temperature. With the help of a meat thermometer, you can determine this to the exact degree - while the steak is in the pan. To do this, the probe of the thermometer is pierced into the thickest part of the piece of meat - and waiting. The cooking levels rare, medium and well done can be classified into specific temperature ranges, which you only have to read off the display of the thermometer:
|Cooking levels and core temperature|
|Cooking level||Alternative names||Core temperature||features|
|Rare||Bleu; very bloody||45 ° C - 47 ° C||Light browning, dark red meat juice|
|Medium rare||Saignant; bloody||50 ° C - 52 ° C||Greater degree of browning, pink border, reddish meat juice|
|medium||À point; medium, half through||60 ° C - 62 ° C||Intense browning with a light pink edge, meat juice has the same color|
|well done||Bien cuit, all the way through||70 ° C - 85 ° C||No more reddish areas recognizable, light and clear meat juice|
Temperature recommendations like this always fluctuate by a few degrees. You should find out for yourself when the meat has reached the optimal cooking point for your taste. Most of the time, a steak with a core temperature of 60 ° C is still too bloody inside for many. Two degrees more make the perfect steak.
An alternative method of determining the doneness of dark meats during roasting is the pressure test or ball of the thumb test. You press your finger into the flesh. Then you carry out the pressure test on your own hand, on the ball of the foot under your thumb. This technique can give you the following clues about the cooking point:
|Cooking levels and pressure test|
|Pressure test||alternative||Cooking level||features|
|Thumb and forefinger||Index finger against cheek||Rare||Meat gives way very much. The outside of the steak is thin and the remaining juice is bloody|
|Thumb and middle finger||-||Medium rare||Meat gives way easily. The meat core is still raw, the rest is a pale pink, crispy brown crust|
|Thumb and ring finger||Index finger against nose||medium||Meat gives way a little. The inside of the steak is pink throughout, the meat juice is also light pink|
|Thumb and little finger||Index finger against chin||well done||Meat hardly gives in any more. It's completely light and well-done|
In terms of reliability, however, the pressure test or palm test cannot be compared with a temperature measurement. After all, the body parts mentioned give differently in every person. So if you want to be on the safe side, use the meat thermometer!
Steak recipes - full of meat
For real meat fans, a perfectly cooked steak is a great pleasure. Most people like their meat fried medium, so that it has a nice crust on the outside and is buttery soft and rosé inside. Such a good quality steak tastes fantastic even without sauce or side dishes. But sometimes it can have a little more sophistication. In our recipe section you will find many great suggestions on what you can do with steaks.
Frying steaks: this is important
First you have to frying pan
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