Steak

Beneath the word anthrecote is a piece of meat that tends to be cut from the animal's carcass between the ridge and the ribs. By the way, this name has French roots (entre - between, cote - rib), so the anrecot is ranked among the classic French cuisine. In a broader sense, today antrecote means almost any piece of meat (mainly beef) the size of a palm, the thickness of which is from one to one and a half centimeters. The calorie content of the entrecote varies depending on the type of meat, as well as from which animal it was taken.

In order for the entrecote to be tasty, you need, first of all, to choose the right meat. For example, aged meat is highly valued by foodies. In addition, the entrecote can be from pure meat or on the bone. When choosing meat for the entrecote, you need to press your finger on it - the presence of a dent suggests that the prepared entrecote will be soft, and if the meat is springy, it is possible to "rubber. "

You should take into account in advance what size of the portion and what weight you need to prepare. As a rule, the average portion of entrecote is about 300 grams of raw meat, and what is important: when frying, meat loses up to 30% of its original weight, but this may also depend on the degree of roasting. The calorie content of the entrecote is about 220 kcal per 100 grams.

After slightly beating off the meat, we determine what exactly he has to prepare for. A natural entrecote will turn out on a grill or a thick grill pan - as the latter, you can use a heavy cast-iron pan, which needs to be well heated. The amount of cooking fat should be minimized anyway.

For entrecote, medium or medium well is considered the ideal roasting option. For the first, the entrecote is fried for about

3. 5 minutes on each side - in the finished form, the meat on the section turns out to be pink and very juicy in taste. The second option for preparing the entrecote involves adding cooking time for a couple of minutes.

Lovers of meat with blood prepare an entrecote of the degree of roasting medium rare, frying a piece of one and a half minutes on each side - then it turns out to be red and pink inside, the last degree of roasting Well done or completely roasted is extremely discouraged.

The entrecote is served hot with minimal seasoning - salt and pepper are enough. Before cutting the entrecote, let it "rest" on a plate for a couple of minutes. Quite often, a sauce or side dish can be served to the entrecote, but it should be borne in mind that the sauce must be cooked separately. If the recipe for the preparation of anthrecote requires breading, you must first roll the meat in breadcrumbs or flour.