Roast steaks properly
Simple test: ENGLISH, MEDIUM, WELL DONE. When frying steaks, the pressure test reveals whether the meat is still bloody (English), medium or well done.
A very simple method, I have learned from a chef and would like to share with TheFruitAndFlowerBasket community:
The fingers of the middle finger (or ring finger or little finger) and the thumb of one hand are put together (not pressed) and the pressure is tested in the area between the wrist and the thumb base with one finger of the other hand.
As a reference serves the steak in the pan. Just check how easy the area between the wrist and thumb or the steak can be.
The following rules apply here:
- Thumb & middle finger: ENGLISH
- Thumb & ring finger: MEDIUM
- Thumb & little finger: WELL DONE
For steak roast I give the following tips on the way:
- Meat must be at room temperature
- Meat must be dry (dab off kitchen towel)
- Preheat the pan well
- Steel or iron pan (coating unsuitable)
- Use highly heatable oil or vegetable fat
- Do not season steak before frying (salt pulls water / pepper burns)
- Sear one side (very hot) until it peels, turn and season
- When the other side is well browned, reduce heat to half
- Cover half way (steam can go away, steak is not boiled), fry (5-10 min)
- PRINT TEST (see very top)
- Remove the pan from the heat, leave the meat for a short time (meat juice spreads better)
GOOD APPETITE! Have fun cleaning the kitchen, but it will have been worth it!
