There is an opinion that steak is a nationalAmerican dish, but history shows that it first appeared in ancient Rome, after it was learned about in England. And after years, when the recipe became known in America, the inhabitants of the country decided that this culinary masterpiece was created for them.
Although there is another version that the homeland of the steak is really America. Indigenous people, Indians, cooked meat on the fire with the help of wooden grates made from branches.
Over time, the steak cooking recipe has become known all over the world.
What it is?
Ramp steak is a piece of meat of a young bull,Cut from the femoral part of the rump in a transverse direction 3-5 cm thick. Compared to the other part of the carcass, this is quite tough meat, which requires a special approach. But if you follow the culinary advice, you will end up with a soft and delicious ramp steak.
At first glance, steak is an uncomplicated dish, onlyOnly a piece of beef fried on fire. But if you understand, this whole culture for its preparation, from the choice of meat to create a festive atmosphere and a special mood in the period of cooking.
Selection of meat
The right choice of meat is the key to success inpreparing a tasty juicy steak. Most often imported beef is used. When buying sliced meat, you need to pay attention to the thickness of the piece, the standard for a steak thickness of 2.5 cm, as well as the uniform distribution of fat throughout its part. During frying, fat melts, making the steak more tender.
How to Cook a Ramp-Steak
Frozen meat should be taken from the evening fromfreezer and defrost in the refrigerator overnight. Before cooking (for 20 minutes) remove from the refrigerator to dry and warmed to room temperature. If these rules are observed, the steak will be fried until ready for 10-12 minutes.
In order to make the steak juicy and soft,it must be pre-marinated in soy or lemon sauce with seasonings and spices; if desired, add a little garlic, although many add only salt and pepper. Meat marinated for 1-2 hours.
When frying steak oil is not added. The exception - when frying in a grill pan, oil is smeared with the meat itself.
The frying pan should be as warm as possible.To determine if it's warm enough, you can drop a drop of water on it. If the drop begins to run along the heated surface, then the frying pan is heated to the desired temperature.
Each side of the steak should be roasted for 4 minutes. Frequent overturning of meat contributes to drying. The result is a fried and solid steak.
If the ramp steak recipe provides for frying ongrill, then you need to ensure that fat does not drip onto the coals in order to avoid fire. The flame dries the dish. Place next one more plate, so that there is where to spread out in case of a flame.
The steak's readiness can be determined by pressing lightly on a piece of meat. If done correctly, the steak will be supple and soft.
Ready-made steak should be given a little "rest". After which it can be served on the table.
A perfect side dish will be baked potatoes or stewed vegetables. You can add a sauce, and a glass of red wine will come from a drink.
Tips for taking notes
- Salt the ramp-steak preferably at the end of cooking.
- It is not recommended during the frying often to turn the steak, otherwise the dish turns out to be overdried.
- In order not to break the crust, during grilling do not cool the hot coals with water to avoid a sharp drop in temperature.
- It is undesirable to check the preparedness of a steak with the help of a notch - the steak may lose its juiciness.
Cook with love!
