How to roast a steak - Full control and perfect result every time!
A well-cooked steak spoils the whole meal for me.
Ingredients
- 250 gram Beef of good quality
- 1 tbsp neutral oil
- 1 tbsp butter
- 1 cloves garlic
- salt and pepper
- fresh herbs
A good steak is very good, but unfortunately I have many times been served a steak with the wrong degree of roasting both at restaurants and home visits. There are many ways to make a perfectly cooked steak, but with this method, the result is perfect every single time! A steak does not get better than the quality of the raw material and how you process it. Here are some tips to help you find a good piece of meat.
Step 1
TIP: Choose meat with a nice color and preferably good with marbling. Marbling is the thin streaks of fat you can see in the flesh. This melts when you fry the steak and becomes very juicy. I prefer to buy tenderloin or entrecote. They have more flavor than, for example, tenderloin. Buy pieces that are not too thin. A good steak should have some thickness.
TIP: I think it works best that the meat is at room temperature before you start frying. I take the meat out of the fridge about 1 hour before I fry it. Season well with salt and pepper just before frying.
Step 2
Find a good frying pan. It is advisable to use an iron frying pan, they keep the temperature better. Put full heat on the pan and wait until it is really hot. Find a neutral oil, (it can withstand much higher temperatures than butter) and add to the frying pan. When the oil starts to smoke, add the steak to the frying pan. The goal here is to get a real crust. Do not turn the steak until about 1 minute has passed. Bake quickly on all sides and place in a refractory dish. The crust is important to bring out the good taste.
Step 3
Now you are going to add flavor to the steak. Add a little good with butter, garlic and preferably some herbs. Add a little more salt and put in the oven at 180 degrees. Feel free to use a frying thermometer. Then it is important that you place the thermometer in the middle of the meat. It's a matter of taste how much you like the steak fried, but I take it out of the oven when it has reached a core temperature of 55 degrees. It's my favorite temperature!
Step 4
IMPORTANT! Now you have to let the steak rest for 10 minutes before you serve it or cut it up. Then the meat does not flow out of the steak. Resting the meat before serving is very important and something many people do not have the patience for. With this method you have full control and you get a perfect result every time. Good luck!
