The right beef steak

2 servings
20 min

To prepare the right steak from beef, you must first decide on the degree of roasting (their, classic, 5, but many choose Medium Rare, Medium and Medium Well) and choose a piece of meat of the desired thickness.

For the steak to be correct, the meat must be completely dry before cooking - wet it.

Next, spices. Traditionally, ground black pepper is used. It is better to grind it right before the hottest in a convenient way. But take into account - not to the state of dust, but to the state of such particles as in the photo.

At this moment, you can already put the pan on gas - let it heat up, we need a well-warmed pan (better - grill). Salt a piece of meat greased before this butter, roll in the newly crushed pepper, let lie down, and then easily beat the surface with your fingers so that salt and spices fix well on it.

If the pan is hot, pour the oil into it. Heated up? Immediately send a steak here, covering it with spices, bay leaf, garlic, sliced into slices. The oil should grumble.

Do not move away from the stove for a second. We need to catch the right moment, because the degree of roasting should be exactly what you chose. To get a lightly toasted steak, three minutes of roasting on both sides is enough. If you want a better crust, add a minute, and so on. Turning over to the other side, in no case use a knife or fork. Juice should not flow out. Therefore, we take something more convenient and turn it over to the other side

Is steak ready? Remove it from the pan and serve. This is such a beautiful steak in the degree of roasting Medium Rare.

And this is Well Done.