How to fry a steak led dan

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Method 2 of 2: Pan-cooked steak
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What do you need
Grilled steak
Pan-cooked steak

1 Select marbled beef for cooking. Since you will be cooking the steak until it is completely cooked through, the meat should be loaded with sufficient fat so that it does not dry out. New York steaks and ribeye in particular are known for their marbling.

A piece weighing 230-340 g works well for one serving.

2 Leave the steak at room temperature for 20 minutes. Meat at room temperature is just what you need to make the steak more evenly cooked. Remove the steak from the packaging and place it on a plate on the counter for 20-30 minutes to warm up the meat.

A little juice may come out of the steak when warmed up, so place the meat in a rimmed baking dish.
Do not leave raw meat at room temperature for too long, otherwise it may start to deteriorate. Pay close attention to the time until the steaks reach room temperature, and do not leave the meat for more than 30 minutes.

3 Preheat the grill to high heat on one side. If you have a gas grill, turn on only one of the burners. If this is a single burner grill, simply lower the temperature after turning the steaks.

If you are using charcoal, scoop all the hot coals onto one side of the grill. If you bring your hand 8-10 cm above the hot side of the grill, you should feel the heat in 2 seconds.
Although high heat is necessary to brown the steak, you should not cook the meat over high heat all the time, as this will cook the outside of the steak faster than the inside.
To avoid this, all the heat should be concentrated on one side of the grill so that there is a cool area where you can transfer the steaks when they are browned.

4 Brush the steaks with 1 teaspoon (5 ml) vegetable oil. This is to prevent the steaks from sticking to the grill. Brush the meat on each side with a thin layer of butter.

Smaller steaks will likely require less oil. And for very large steaks, you will need to take a little more oil.

5 Season generously with salt and pepper. All it takes to bring out the natural flavor of a good tenderloin is to season it with salt and pepper. In order for the spices to properly saturate the meat, it is better to take more than less. At the same time, it all depends on the size of the pieces of meat and your personal preferences.

6 Place the steaks on the hot side of the grill for 4-5 minutes. You will hear a hissing sound when the steak touches the grill, and soon you will smell the tempting aroma of grilled meat. However, do not be tempted to move the steak over the grill too much. It's best to leave it where you originally put it so it can brown well. The crust will help keep the juices inside the steak, resulting in a more tender, grilled steak.

Do not overload the grill. Leave at least 3–5 cm between the steaks.
After 4-5 minutes, the steak should be golden brown and slightly burnt.
If you want diagonal grill marks, you can turn the steak 45 ° once until it is crusty, otherwise leave the steak alone.

7 Use tongs to turn the steaks over and transfer to a less hot side. When you turn the steaks, transfer them to the colder side of the grill. If you are using a single burner grill, turn it on over medium heat.

Always use tongs when cooking steaks. The tongs do not pierce the meat, so the steaks can hold more juices while cooking.

8 Continue cooking the steak for about 10-12 minutes. This will give you a grilled steak, but it will not be tough and rubbery. If you want to make sure the steak is done, use a meat thermometer and remove the steak from the grill when the meat reaches 74 ° C.

The temperature of the fried steak should be 77 ° C. However, since the steak will continue to cook for several minutes after you remove it from the heat, you will get the best results by removing it from the grill just before reaching this temperature.

9 Let the steak rest for about 5 minutes before serving. When the steak is cooked, all the juices are collected in the center of the meat. During rest, the juices will have the opportunity to redistribute throughout the steak.

When preparing a fried steak, it is especially important to take care to keep the juices in it - if you do not keep track of the time, the meat will dry out.

Method 2 of 2: Pan-cooked steak

1 Choose a high quality steak with even marbling. Marbling means that streaks of fat pass through all the meat. It is thanks to them that a more juicy steak is obtained. You can usually use any portion for this steak, but popular choices for grilling are New York steak, ribeye, porterhouse, and t-bon.
- For one serving, choose a steak weighing approximately 230-340g.
2 Season the steak with a thick layer of salt 30 minutes before cooking. The exact amount of salt depends on the size of the steak you buy, but don't be afraid to sprinkle generously with salt on the meat. Most of the salt is absorbed by the meat while it is “resting”. Leave the salted steak at room temperature for 20-30 minutes before cooking.
- In addition to the taste, salt creates a dry surface on the steak, which helps to obtain a nice crust when searing.
- Do not leave the steak at room temperature for more than 30 minutes, otherwise there is a risk of dangerous food bacteria growing.
3 Preheat oven to 204 ° C. The best way to get a fully cooked steak is to fry it in a skillet and then place the skillet in a preheated oven to finish cooking the meat. This way the outside of the steak will not burn when it is baked in the oven.
4 Heat 1.5 tablespoons (20 ml) vegetable oil over high heat in a cast iron skillet. On most stoves, it only takes 2-3 minutes. When the pan is hot enough, the oil will smoke slightly. Watch out for the oil so that it does not burn. Otherwise, you have to throw it out and start over.
- Vegetable oil is a good choice as it has a neutral flavor and a high smoke point. If you are using a different oil, make sure it does not ignite at high temperatures. Canola oil, grape seed oil, and peanut butter are also good for high temperature cooking.
- If you do not have a cast iron skillet, use any other heavy-bottomed skillet that is safe to use in the oven. Alternatively, you can fry the steaks in a skillet and then transfer them to an oven-safe dish and cook in it.
5 Place the steak in a skillet and cook for 2-3 minutes. When the oil begins to smoke, use tongs to gently place the steaks into the skillet. Do not put meat close to each other: if you are cooking more than one steak, then the pieces should not touch each other in the pan. If necessary, cook the steaks in several rounds.
- After 2-3 minutes, the steak should be lightly browned and not stick to the pan when you turn it over.
- This will hold the juices inside and make the steak more tender.
6 Use tongs to turn the steak over and fry the other side until crisp for 2-3 minutes. The tongs are ideal for turning steaks as they do not pierce the meat. If you use a fork for this, it will leave holes in the steak through which the juice will flow, and then the steak will not turn out so juicy.
- There is a high risk of damaging the crust on the bottom of the steak with a spatula if it is not yet strong enough.
7 Add 2-3 tablespoons (30-45 g) butter to the skillet after turning the steak. The butter will moisten the steak as it cooks. The result is an even more tender and juicy fully fried steak.
- If desired, herbs and spices can be added to the pan with butter. Thyme is often used for steak in a pan. Just toss in 1–2 sprigs at the same time as the butter, and remove them before serving.
8 Using a spoon, pour the butter over the steak for the next 2 minutes. When the steak is finished frying in the pan, pour the oil over the meat continuously with a large spoon. This will not only help to completely saturate the steak with oil, but it will also prevent the oil from burning when it melts at a high temperature.
- If necessary, you can tilt the pan slightly to make it easier to scoop up the oil with a spoon.
9 Place the steak in the oven for about 12 minutes. The exact cooking time depends on the size and thickness of the steak. After about 12 minutes, check the temperature of the thickest part of the largest steak. If the temperature is 74 ° C, remove the steaks from the oven. If not, put them back and check every 1-2 minutes until they are cooked.
- To cook your steak to your liking, rely on temperature, not time. This will give you more reliable results.
- Use an oven mitt to carry the pan, as the handle is likely to be hot.
10 Let the steak rest for about 5 minutes and then serve. At high temperatures, juices inside a piece of meat usually collect at the center of the meat. If you leave the steak to rest after cooking, all the juices inside will redistribute, and then the steak will be more tender.