WHAT IS A STEAK?
A fillet, steak, steak, or steak is any cut of red meat that has been cut into a fillet shape for human consumption. The word "steak" comes from the French filet while the words "bistec" and "bife" come from English: "bistec" comes from beef steak ('veal fillet') and "bife" comes from beef ('cow meat ').
Most of the red meat steaks consumed in the world are beef (ox, bull, cow or veal), although to a lesser extent lamb, pork, goat, sheep, horse, bison or venison steaks are also consumed.
Steaks can be prepared according to many different recipes, but the most common, in most countries of the world, is to prepare them either without any fat (grilled, barbecue, grilled or grilled) or fried in some type of fat (oil, butter or lard).
There are notable differences between France and the French-speaking areas of Belgium, for example, when it comes to obtaining cuts of meat and naming them, and yet they share the same common language.
In this way, the same word can designate different parts of the meat of an animal depending on whether it is in Paris, Brussels or Montreal.
Becoming an expert on the grill and cooking the most delicious and juicy cuts is not a difficult task. Follow these tips.
One of the fears of those who are meat lovers is that the fillet or steak will be hard and it will be very difficult to cut it, even with the sharpest knife, but the kitchen is full of tips and tricks that will help you make the meat very juicy. . Next we will reveal a way for your meat to stay on point.
Preparing it sounds easy because you have to add a little oil in a frying pan or griddle, put it on and hope it turns out delicious. Marinating and seasoning it is a good idea to have a better result.
However, on many occasions when cooking meat, some mistakes are made, which will make the steak less juicy. Here we share some cooking tricks that you can take into account.
MEAT THICKNESS
The size and thickness are key so that when cooking it turns out very well. If the piece of meat is very thick and large, it may not turn out as you expect. And it is that the perfect steak is the one that is well cooked on the outside and is a little tender and juicy on the inside.
This is where experts recommend that it should be 1cm thick.
SEASON THE MEAT WELL
This is a good way to highlight its flavors in a natural way. On thick cuts of meat, any spices and seasonings you use will crust over and not reach the center of the cut. In the case of salt, it is best to add it at the end when the meat is already cooked, since raw absorbs it much more.
IRON TEMPERATURE
To make it golden on the outside and juicy on the inside, you have to varnish the griddle with a little olive oil, this will make it juicy and golden. Then you have to heat it very well and place the cut of meat. The next step is to wait until you see blood on the top before turning it over. Experts advise turning it over only once.
USE THERMOMETERS
One of the best tips that meat lovers follow is to ensure proper cooking with the help of a thermometer. If you have one, you must consider the following parameters:
Raw (not fully cooked, with red interior): 46ºC
Sealed/Blue rare (very red and cold): 46-52 ºC
Medium raw (red inside, pink outside): 52-55 ºC
Medium term (red and hot interior, pink exterior): 55-60ºC
Three quarters (mostly grey-brown, with hints of pink): 60-70ºC
Very well done or four quarters (mostly grey-brown, no pink parts): 71ºC or higher.
RECIPES WITH BEEF STEAK
Steak is a widely consumed meat in Mexico and the United States and with which you can prepare a long list of delicious recipes, ranging from simple to complicated. Here we leave one for you to bring out the chef in you.
1. Steak with chimichurri sauce
Ingredients:
- 8 beef steak fillets
- 2 cups of cooked rice
- Salt and pepper to taste
- Vegetable oil
- For the chimichurri sauce:
- 1 bunch of cilantro washed and finely chopped
- 1 chile de árbol cut into thin slices
- 3 tbsp. lemon juice
- 2 tbsp. finely chopped chives
- ½ tbsp ground oregano
- ⅓ cup olive oil
- 3 tbsp. white vinegar
Preparation:
Start by making the chimichurri sauce. In a bowl, mix all the ingredients until well integrated and let rest for at least 4 hours at room temperature.
Season the meat with salt and pepper and spread a little of the sauce on both sides.
In a frying pan with oil, fry them until they are cooked; remove them. Serve with white rice.
2. STEWED VEAL STEAK RECIPE
Stewed beef fillet is a traditional dish that can be served with some French fries and some bread. Here we leave you the recipe and the step by step so that you do not stop preparing it.
Ingredients:
- 2 beef steaks
- 2 eggs
- 1 onion
- 1 clove garlic
- Olive oil
- Parsley
- A glass of white wine
- Bread crumbs
Preparation:
You have to start by seasoning the beef fillets with salt. Beat the egg and pass the meat through there and then through the breadcrumbs. Fry in a pan with very hot oil.
Once golden on both sides, remove and reserve.
In the same pan, sauté the chopped onion, the chopped garlic and the pulverized parsley.
Add the fillets to the pan and add the wine. Once evaporated add a ladle of broth or lukewarm water. Let it cook over low heat with the pot covered.
Remove when it has reduced by half and the meat is very tender. This is approximately 12 to 15 minutes.
