Beef steak: degree of roasting and cooking characteristics

Even for an experienced culinary expert, preparing an ideal steak is not an easy task. Small meat pieces can be too quickly fried and burned, large ones - fried from the outside, but remain moist inside. It is very important to control the temperature if you are preparing a beef steak. Degrees of roasting meat are also different. It is necessary to understand the issue in more detail.

Degrees of meat frying

There are six degrees of roasting meat that you should know if you want to please guests and family. Cooking a shish kebab or a gala dinner in a hurry will not be advised to you by any cook. Before cooking, it is best to find out from the guests and relatives what kind of meat someone likes. So, let's try to understand the difference between the different degrees of roasting beef steak. Names, cooking time, juice color and meat condition are different for each degree. Let's understand.

Blue rare

This type of steak is quite rare, but there is a place to be on the list. This is a raw piece of meat, which for a few seconds is placed on the grill, in order to form the finest corrugated crust. Inside, the meat is raw, with blood and abundant red juice.

Rare

This type of steak, as they say, is an amateur. It's practically raw meat. This degree of roasting beef steak will require only one and a half minutes. On the meat appears ruddy crust, but inside a red layer. This is a raw, juicy "bloody" steak, but not cold.

Some cooks after 1.5 minutes of cooking still give the meat a couple of minutes to reach already when the fire is off. Some immediately removed from the plate and served to the table. When cutting such a meat slice will exude a lot of juice. The internal temperature of meat is 45 degrees.

Medium rare

This type of roasting is considered one of the most popular. He is chosen by most culinary specialists, he is also ordered by most visitors to restaurants and cafes. Beef steak is rare with a roast crust, but very juicy inside. There will be a lot of juice, but the meat will be more pink in color than in the previous version, where it is almost red.

The cooking time also increases. Such a piece of meat will be prepared for 2-3 minutes, after which it is given to rest for another five minutes. When cutting, the juice will flow out not so much, it will not be red, but a pink hue. The internal temperature of meat is 55-60 degrees.

Medium

This type of roasting meat is perfect for people who have some limitations in the diet. For example, they are not fans of raw meat, or they can not be too fried pieces according to the testimony. The juice of this dish will be light pink when cut. Beef steak degree of medium frying prepares three to four minutes, with each side. After cooking, turn off the gas and give the piece a little rest - for 4-6 minutes. The internal temperature of meat is 60-65 degrees.

Medium well

This is almost completely fried meat. When cutting, you can see that the juice in the piece is practically absent. The pink color of the meat is no longer traceable, the shade became much darker. It is important to remember that if you decide to make a beef steak, the degree of roasting, the cooking time and the "rest time" of meat are the most important moments. Medium well is cooked for 5-7 minutes. But the rest here takes much less time than in the first three cases. Meat at this degree of roasting rest only a couple of minutes.

The internal temperature is 65-70 degrees. When cutting meat is already pinkish white. The juice becomes completely transparent. Beef steak medium-to-high quality is not considered popular. It, perhaps, will approach for those who does not love strongly crispy dry meat, but also does not accept even a hint that it inside can be damp.

Well done

Last, but quite beloved by many the degree of roasting meat. Well done is a fully prepared beef steak. Degrees of roasting (photos can be seen in the article) are different, but everyone has a favorite. Someone likes raw meat, and someone is crazy about what looks like a soft soles.

It takes ten minutes to cook this steak. The internal temperature of meat is 80-100 degrees. After roasting it is brought to the ready in the oven or under the lid. When cutting in a piece completely absent juice, meat is dry.

Features of cooking an ideal steak

Steak preparation does not begin with the inclusion of a gas stove, but with a trip to a butcher's shop. Choosing a quality, good meat piece is an important and important task. Start training in the frying of steaks better with cuts of meat striplone and riba. This type of steaks is rather soft in itself, so even a beginner will succeed. Missing roasting with time, you will not spoil the dish, it will still turn out soft and juicy.

Very important are such moments as the thickness of meat and marbling. The ideal piece will be 2-2.5 centimeters thick. Marbling of meat is an indicator of the correct distribution of fat in a piece. It should be around the whole steak. So during cooking it will be evenly saturated with fat and it will turn out tasty and juicy.

It is important to remember that you can not fry freshly thawed meat. If you bought a fresh steak - perfect. If you chose a frozen option, then before cooking, it should be thawed, wipe dry and only then start cooking.

No extra spices and sauces are used by professionals. They say that it is important to know only what the customer wants a beef steak, degree of roasting, a recipe and stock up a good mood, without which it's simply pointless to start any business.

To prepare a perfect steak, you will also need vegetable oil and salt. The oil should be coated on both sides of a piece of meat and a little salt. The frying pan, on which the meat will be roasted, should be sufficiently heated, but not smoke. For testing, you can drop a little water. Remember to have the perfect steak on a semi-dry frying pan. To pour in it too much oil should not be. To smear a piece of meat will be enough. Although beef - meat is not fat, it has enough of its own juices.

Depending on the degree of roasting meat is chosen time. If you are a beginner, it is better to stock up a special thermometer, which you can check the internal temperature of the meat. Each type of roasting has its own temperature index. Professionals can also determine the willingness of a steak by clicking a finger.

Recipe. Beef steak with red wine

To make an amazing steak from beef with red wine, you need meat (1-2 pieces), dry red wine (250 grams of glass), a thyme sprig, a small onion and vegetable (olive) oil.

Prepare the ingredients in advance (peel and cut onion, cut off the thyme twig) and heat the frying pan, oven to 180 degrees. Each piece should be slightly processed with oil and salt. Fry in a pan on each side for a couple of minutes. Then the meat is placed in the oven. It takes a piece for ten minutes.

During this time, you can prepare a tasty and simple sauce. On a frying pan, fry the onions, add a little salt and pour a glass of dry red wine. We evaporate the mass in half and add a couple of twigs of thyme. In conclusion, you can add a few small pieces of butter.

Steak take out of the oven and wrap it, as in a blanket, in foil. Protomitsya piece should be within five to ten minutes. After removing the steak from the foil, the accumulated juices should be added to the prepared sauce. After that, the meat can be served by adding a couple of teaspoons of sauce.