Steak medium rare
2 servings
30 minutes
Medium-rare steak is a true embodiment of flavor and texture harmony, a tradition born in European cuisine. This cooking method highlights the meat's juiciness, revealing the natural aroma of beef. The perfect balance between a crispy crust and tender center is achieved through a unique technique: first searing the meat on a hot surface and then finishing it at a lower temperature. Salt and spices add depth to the flavor, creating a rich palette of sensations. Such steak pairs perfectly with a glass of red wine, fresh vegetables, or spicy sauces. Each doneness is an art reflecting the preferences of gourmets. Medium-rare is loved by many for its tenderness and richness, making every bite an unforgettable gastronomic delight.
1
Let's choose meat for the steak. It should be such that nothing needs to be cut off - neither sinews nor fat.
- Beef brisket: 500 g
2
Before going on the grill, the meat must warm up and dry in the air. Only then can it be made into a steak.
3
The key to frying a steak is to do it quickly - no more than 15 minutes. Longer will only ruin it. Therefore, the steak uses meat that can be fully cooked in 15 minutes. A piece of meat that has been warmed and dried in the air is cut into steaks 1 to 2 inches thick, depending on the type of steak the chef intends.
- Beef brisket: 500 g
4
Two surfaces are needed for frying with different heating intensities - the first at 260°, and the second at 140-180°. Never place a steak on a cold surface - while it heats up, all the juice will escape. Only on a hot surface - then it will 'seal' in 20 seconds. For this, a hotter surface at 260° is used.
- Salt: to taste
- Spices: to taste
5
Then the steak is brought to the desired doneness on a less heated surface.
- Salt: to taste
- Spices: to taste