Medium Rare Steak
Main Dishes • European
Description
Medium Rare Steak
Ingredients
- Beef chuck roast 20 oz
- Salt to taste
- Spices to taste
Step-by-Step Guide
Step 1
Select the meat for the steak. It should be such that nothing needs to be trimmed off - no sinews or fat.
Step 2
Before going on the grill, the meat must warm up and dry in the air. Only then can it be made into a steak.
Step 3
The key to grilling a steak is to do it quickly. No more than 15 minutes. Longer will only ruin it. Therefore, the steak should be made from meat that can be fully cooked in 15 minutes. The warmed and air-dried piece of meat is cut into steaks that are, as we have decided, between 1 and 2 inches thick, depending on the type of steak the chef intends to make.
Step 4
Next, two cooking surfaces with different heating intensities are required - the temperature of the first is 260°C (500°F), and the second is 140-180°C (284-356°F). Under no circumstances should the steak be placed on a cold surface - while it heats up, all the juices will escape. It should only go on a hot surface - then it will 'seal' in 20 seconds. For this, the hotter surface, at 260°C (500°F), is used.
Step 5
Then, on the less hot surface, the steak is brought to the desired doneness.
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