Cook the perfect steak can be a challenge, even for the greatest chefs. This is
because the steaks with small cuts of meat can dry out easily or cook too
quickly so as to become dry or hard. We recommend using a plate or a pan for
steaks flat steel.
Step 1 - Prepare the steaks * Take the meat, preferably fresh,
and leave at room temperature for about 20 minutes * If using frozen meat, leave
it overnight Defrost in the refrigerator and pull out of the refrigerator 1 hour
before cooking.
Step 2 - Preheat the pan * Heat the pan or plate over high heat
until the surface becomes very hot, I recommend not to smoke. * Take a brush
dipped in a little bit of extra virgin olive oil and brush the entire surface of
steaks. * When you put the steak in the pan the "sizzle" will tell you if the
pot is hot enough.
Step 3 - Cook to your liking * Cook on one side, without
touching the steak for 3-4 minutes, then reduce the heat with a moderate heat
and cook for another 2-3 minutes. * Turn the steak lightly with a pair of pliers
(- Caution Do not Pierce the steaks, the internal fluid will go away and do not
cook the steak perfectly -), and cook for 6 minutes. (You can vary the cooking
time so they decide whether to get a rare steak or well-done) * To test for
doneness, gently press the steak with your fingertips. Blood to the flesh should
feel soft and supple, the meat will be tougher, more will be cooked.
Step 4 -
Rest steaks * Rest is as important as the cooking, as it allows the meat to have
a uniform heat and moisture to develop its own. Remove the meat from the pan and
place them in a bowl where you put the baking paper. Place the bowl with the
meat in a warm place (oven that you brought to 130 ° and then off) for about 8
minutes.
Step 5 - Serve the steaks
The steak is served with sharp knives
designed to cut cleanly through the meat. * Serve your steak on the hot dishes,
or make available to the guests of soapstone plates to keep the meat warm. Guide
to steak cooking times The times given here are only indicative and relate to a
steak that is about 2.5 cm thick. Thicker steaks may require longer cooking
times, and vice versa if the steaks are thinner. * In Blood: 1-2 minutes per
side - rest for 6-8 minutes; * Slightly Blood: 2-2,5 minutes per side - rest for
5 minutes; Cooking * Average: 3 minutes per side - rest for 4 minutes * Well
done: 4.5 minutes per side - rest for 1 minute.
