Delicious steaks are made only from the rib and lumbar parts of the carcass. So that the meat does not deform during frying, it must be on the bone, and layers of fat are needed for the taste. The ideal option is a piece of beef from the lumbar part of the carcass on a T-bone. It is called a shortloin and contains a thin edge of the dorsal muscle with a soft notch. We advise you not to waste time looking for it in stores, but order it from a butcher in the market. In this case, you will have to cut the meat into steaks yourself with a hacksaw, but we think that this is a slight inconvenience compared to the deliciousness that will turn out.
Secret 2: "dry" maturation
You can cook steaks from fresh meat, but they will turn out to be harsh and not fragrant. In steak houses, cuts are exposed for a long time, up to 4 weeks, in refrigeration chambers at low humidity, good ventilation and temperatures close to zero. This process is called "dry" maturation. During it, meat enzymes destroy connective tissue fibers and some proteins, it loses excess moisture. As a result, a completely different meat is obtained: tender, rich in flavoring and aromatic substances. Frying it is a real pleasure.
Pickled and defrosted meat is not suitable for "dry" ripening: changes have taken place in it, due to which ripening becomes impossible.
It is difficult to organize a full-fledged "dry" maturation at home, unless you buy a separate refrigerator. But it is still necessary to partially repeat it. For this:
- set the temperature in the refrigerator to 1-3 degrees;
- hang a cut weighing 3-4 kg in the chamber so that air circulates freely around it;
- place a plate of salt next to the meat, which will absorb excess moisture; change salt twice a day;
- stand the meat for 4-5 days or more if you have enough willpower;
- ideally, a dried crust should form on the surface of the meat - when you press it, a dent remains for a long time, which is not filled with juice.
Probably, your idea will surprise your wife. But her discontent with the occupation of the refrigerator will disappear when she tastes the steak, cooked after the proper ripening. Getting ready for the next steak party will be easier.
If you've bought steak-cut meat or can't dry aging, wet aging will do. Pack the meat in a vacuum bag, deflate it and keep it in the refrigerator for 2 days. Or just let the uncovered meat sit for a couple of days. You should not expect miracles from wet aging: the meat will become softer, but its taste will hardly change.
Secret 3: how to fry a steak
Before cooking, cut off the dried "crust" if you have meat after "dry" aging, and let it warm up to room temperature: a cold steak will take longer and unevenly to grill. Cut the meat across the grain into pieces at least 2.5 cm thick. One steak should weigh between 500 and 800 g. Before frying, brush the meat with vegetable oil - it will be more juicy.
What to cook on? According to the classics of the genre, steaks are grilled. But an electric grill and even a grill pan can cook meat just as well. The only difference is that there will be no smoky notes in its aroma.
- If grilling on a regular grill, let the charcoal burn out, grease the wire rack to prevent the pieces from sticking, and lay them out.
- Preheat the electric grill to the maximum and only then put the steaks on the wire rack.
- Heat the grill pan over high heat. Melt butter in it or pour in unscented butter. When it starts to smoke, add the steaks.
The actual roasting: press the piece against the wire rack for a short time so that the “classic” stripes appear on it.Fry one side for 2-5 minutes, then use tongs or a spatula to turn the meat over to the other side. To check if the steak is cooked, do not poke the steak with a knife or fork over and over again to prevent juice from leaking out. Do this once in the fourth minute, and if the meat is not tender enough, hold the steak for another minute or one and a half.
Steaks are not mathematics, you cannot calculate everything, and each steak master selects the taste and roasting time empirically. Experienced opinions differ as to when to salt meat and add spices. Some argue that it is better to do this before frying, others during the process, and still others at the end. The reason for the disagreement is clear: every steak master must have a branded product. So experiment.
When the steaks are ready, cover them with foil and let them rest. Let them get to the condition due to the internal heat.
Interesting article: "How to choose the right grill for a delicious barbecue"
