Today we will cook the most favorite dish of many men - beef steak in a grill pan. Of course, many chefs will insist that it is imperative to cook good beef with a special kitchen thermometer to achieve the desired degree of roasting, but with a little knowledge and skills, a soft and tasty steak can be fried and without him.
Ingredients:
Beef (entrecote) - 500 g
Pepper mix to taste
Sea salt - to taste
How to fry:
Let's prepare products according to the list. Entrecote, aka ribeye, must be taken out of the refrigerator at least an hour before cooking, the meat should be at room temperature.
Next, the beef should be blotted dry with paper towels, the last of which should be dry.
The grill pan needs to be very hot, to a slight haze, and only then put the meat on it. There is always a small strip of fat on the entrecote, so we will not additionally grease either the pan or the meat. During frying, the fat will be melted, and the meat will be cooked on it.
My steak is about 2 centimeters high, maybe a little more. To make it a medium roast, we will fry the meat for 4 minutes on one side.
Turn the steak over and fry for another 4 minutes.
Since the piece of meat is large, do not forget about the end sides, we fry them with special tongs or other kitchen utensils for about a minute.
After a while, remove the meat from the pan onto a warm plate, salt it with high-quality coarse sea or pink salt, sprinkle with a mixture of ground peppers. Cover with a bowl or dish on top and let the steak "rest" for 7-10 minutes. During this time, the juices collected inside will be distributed throughout the piece of meat. By the way, you can wrap the steak in a large amount of foil and leave it to "rest".
Serve the finished steak with your beloved sauce and lots of fresh herbs. And it would also be nice to cook for him mashed potatoes.
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