Delicious veal steak: meat selection, cooking and process tricks

Meat is sacred to most families. The fasting days for many become a real test of the strength of the spirit. Therefore, there are tens of thousands of ways to prepare a meat dish. But a very special matter is a veal steak. Chops, goulash and even most of the shish kebab options are nothing before this juicy, fragrant and insanely tasty piece of meat. The only hitch is how to make a really juicy veal steak. Many cooks simply spoil the chic meat because of not knowing how to approach it.

Correct meat

In order for a veal steak in a frying pan to come out worthy of your attention, you must competently approach the first stage of cooking, namely, the purchase of meat. First of all, it is worthwhile to understand that only the spinal "spares" are suitable for the steak. There the muscles are as inactive as possible, which means they are the most mild. Which part of the back is already unprincipled and depends only on personal taste preferences.

The next subtlety: if you intend to get a delicious or at least normal veal steak, refuse to visit the supermarket. In any case, what does not specialize in meat. Only "pass-through" variants are available in it; Even the cutting does not always correspond to the scheme posted behind the sellers' backs. It is better to stop at a meat (checked!) Store or market. If it is within reach.

Preparation of veal

The steak from veal superfresh is, to put it mildly, not very. This is explained by the fact that the muscle after the face is not yet relaxed, which means that it is not worth waiting for softness. Veal needs to be sustained. To do this, it is placed in the refrigerator for a week and covered with a paper napkin. With meat, nothing bad will happen during this time, but from sheltering it will be sheltered. In professional steakhouses, veal ripens for up to three weeks, but at home there are no suitable conditions for this.

Traditionally, veal steak is not pre-marinated. But the domestic meat is not too suitable for cooking this dish. Medallions can be put into the work in a natural way, but the other varieties of dorsal pulp should be kept for a day in mineral water. Taste it does not degrade, but the softness of the steak will be guaranteed.

And the last thing: before frying a veal steak in a frying pan, give the meat time to warm naturally. A couple of hours spent by him outside the refrigerator will not significantly slow you down. And on succulence steaks improve markedly.

How to cook a veal steak deliciously

A few simple but compulsory rules:

1. Meat is not cut thin. At least 2.5 centimeters thick. If you have a file-mignon, a piece of thickness should be at least 5-centimeter.
2. Frying pan is taken with a thick-bottomed and with a ribbed surface. It is heated without oil.
3. The veal steak is drained before being sent to the frying pan, idealized, poured and peppered, and also smeared with lean oil - this step eliminates the need to add it to the frying pan. That is, oil is burnt out and the kitchen smokes.
4. If you want to put some spices in the business, do not sprinkle meat on them. It is better to take twigs of selected herbs or garlic cloves and put them on a frying pan nearby: the aroma will impregnate the steak, but it will remain unobtrusive and delicate.

The veal steak is fried for no longer than three minutes on one side (usually less). To turn it it is necessary or a shovel, or culinary forceps: the fork will provoke leakage of juice.

The latest nuances

In food, not only taste, but also form is important. To ensure that your veal steak seduced by appearance, use the fake form created from foil (side) when frying.

For lovers of increased tenderness, it may be interesting to send the steaks after roasting in the oven. The form can be greased, but very thin. Meat is laid out on the bottom and put in the oven. For ribaev, 7 minutes are enough, all medallions are required. After removing the shape, the foil is not removed immediately: a minute or two is needed for meat to rest and relax.

Serve immediately: veal steak tastes better with heat and heat. As a company, sauces, vegetables (fresh, salted, baked, stewed) and bread are approved.