To make your steak no worse than a restaurant steak, first of all, you need to purchase good, high-quality meat – farm meat is best suited. Of great importance is where exactly the cut of meat is made (from under the shoulder blade, from the back, etc.). Everyone may have their own preferences and brand chips in this process, but there are also rules that must be followed:
1. The thickness of meat for a steak should start at 2,5 centimeters (maximum – 5 centimeters).
2. Before cooking, the meat must be kept at room temperature for at least 1 hour.
3. A cast iron grill pan or a thick-bottomed stainless steel pan is best for grilling steak.
4. Never wash meat for steaks – it must be perfectly dry (this can be achieved by pre-blotting it with disposable paper towels or napkins).
5. Never put more than two steaks in the pan and remember that they must not touch.
6. Before frying, the steaks must be seasoned with salt and pepper on both sides.
7. Depending on the desired degree of doneness, the meat is cooked from one minute to three.
8. Do not use a fork to turn the steaks, use the tongs.
9. If the steak does not turn over well, it means that the required crust has not yet appeared on the meat and you need to wait a little, adding time for cooking.