How to make steaks in an easy way?

 

Easy way to make steaks

This is the best method to make for any steak cut and will help you get the perfect steak time. No need to be intimidated by cooking ground beef The first thing you need to do is pull out your steaks and let them sit in a warm place for at least 30 minutes. If you use frozen steaks you will want to thaw them in the fridge first, but you want them to come to room temperature.

 The thick steaks are actually quite easy to cook. Small steaks will cook very quickly and can never dry out, so choose a good steak but the same method works with Ribeye or T-bone or filet, so choose your favorite steak. You can see that the steak has some delicious blobs and some oil on the outside.

There are actually three marks for a cow:      

·         Select

·         Choice

·         Prime

 it is all based on the grip and taste of the beef. Now the difference between picking and choosing is actually very large, so I always recommend choosing at least one optional grade or beef in the advanced grade when making steak ..This is actually a matter of choice for the New York steak.

 Once your steaks have had a chance to sit outside in a warm room for 30 minutes. Preheat your oven to 375 degrees Fahrenheit and burn a large heavy skillet on the stove until it thickens.

After that we will prepare our steaks. Sprinkle a little oil on each stack and apply it on the top, sides, and bottom. After that we will assemble our rubber

Ingredients:

·         Salt

·         Black pepper

·         White pepper

·         Meat

·         Garlic

·         Oil

·         Butter

Recipe:

Ø  We will keep it very simple and just use a mixture of salt and pepper.

Ø  We will use 1 teaspoon of salt,

Ø  1/2 teaspoon black pepper and 1/2 teaspoon white pepper and combine these.        

Ø  You can add some spices and herbs but I like to keep it light and the meat light

Ø  We will take this mixture and sprinkle it over our steaks

Ø  Then rub it in, and you want to make sure you do both sides.

Ø  Now that these steaks are really crowded you want to go give a much heavier hand than you might think.

Ø  Before we cross over and cook our steaks there is one last thing we want to do.

Ø  I like to finish my steaks with butter, so I will make a mixture of garlic butter by mixing 2 tablespoons of softened butter with 1-2 cloves of ground garlic. Just combine that with a fork.

Ø  You can also add fresh herbs to this butter to make vegetable butter, but I keep it easy with just a little garlic.

Ø  Next we will go to the stove and I am sure our skillet is smoking, which is exactly what we need.

Ø  Place the steaks on the floor directly in the pan.

Ø  You do not need to add oil or anything, and we will search each side of the 2-3 meter meat each.

Ø  And then as these have a little fatty thread running down the side, you want to give them that oil on the floor so just turn it to their side and hold it there with the collars.

Ø  You always want to give the fat off so you don’t end up with a piece of fat chewing on the edges.

Ø  Once tied on both sides and give the fat then simply place them in the oven to finish cooking.

Ø  The time you need to leave your steaks in the oven it varies depending on how much you hold your steak and how big it is.

Ø  A good rule of thumb for this is about five minutes per inch but if you want 100% accurate results, use a meat thermometer.

Ø  I take out my steak when it reaches 130 degrees Fahrenheit of the rare good of the ordinary.

Ø  Steaks will take 10 minutes to rest before serving, so you want to drain with a tablespoon of butter on each one so it will melt over the steak while resting.

Ø  As you allow your steaks to rest the internal temperature will continue to rise by about 5 degrees.

Ø  It’s important to let your steaks rest because it gives them a chance to get the juices back into the flesh, to give you the most delicious, most complete set.

Ø  After resting for 10 minutes, you are ready to eat!