Baking the perfect steak in 10 easy steps!
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Rare, medium or well-done: how do you like your steak best? And how do you ensure that your favorite steak ends up on your plate well browned and is still deliciously juicy on the inside? You don't have to be Jamie Oliver to fry your perfect steak. After reading this blog, you will know exactly how to bake this delicious piece of meat yourself. Just follow these 10 steps!
Baking steak in 10 steps
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Cooking the perfect steak starts with choosing a good piece of meat.
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So know what you are buying!
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11 minMain dishpeanut oil, tofu stir-fry cubes finely seasoned, stir fry sauce sweet and sour, thick noodles, carrot julienne, beetroot julienne, yellow bell pepper, watercress,rainbow salad with tofu -
45 minMain dishRed cabbage, mild olive oil, quinoa plus, forest outing, lemon, sesame oil, soy sauce less salt, Bio Today tahini white in pot, tap water,grilled red cabbage with quinoa salad -
30 minDessertBrie, Roquefort, port salut, gruyere, Camembert, walnut, garlic, thyme, honey, grape, baguette, Red onion, red grape, raisins, Red wine, Red wine vinegar, Brown sugar,generous cheese plate with onion marmalade -
30 minDessertFull Milk, whipped cream, macaroon, custard powder, vanilla sugar, sugar, protein, amaretto, almond liqueur, basic recipe cooking pears,macaroon pastry with casserole
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Take it out of the fridge half an hour before you start cooking your steak. This way the meat can already come up to temperature. If your steak is too cold at the time of cooking, the meat can become very tough due to the scaring. Firing is crucial, because searing prevents the inside from drying out.
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Just before cooking, pat the steak dry with kitchen paper. Sprinkle with some salt, pepper or other spices if necessary. This can also be done afterwards!
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A frying pan is in principle a great option, but with a grill pan you will achieve the best results. In addition to that cozy checkered structure, the high temperature of the grill pan will sear your steak very quickly, so that all meat juices are optimally preserved. The result? A single juicy piece of meat! Always choose a pan that has enough space to slide your meat.
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5 minDrink without alcoholbananas, cool fresh apple-pear raspberry juice, Soy drink vanilla,soy fruit shake -
20 minMain dishsauerkraut, sticking potato, liquid baking product, half-to-half minced, Spice meatballs, pineapple, olive oil, liquid baking product,gratin sauerkraut dish with minced meat -
40 minMain dishlemongrass, fresh ginger, Red peppers, onions, tomato cubes, fresh cod fillet, coriander, oil, ground turmeric (koenjit), coconut milk, salt,fish in creamy coconut sauce -
15 minSide dishsweet potato, soft goat cheese, egg, spring / forest onion,stuffed sweet potato with egg
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Our advice for frying steak is to do it in coconut oil or butter. Both are suitable for use at high temperatures and contain healthy fats. Put some butter or oil in the grill pan. Using a brush and greasing the grill pan will prevent the butter or oil from sticking between the ridges. Make sure your meat has something to fry and your pan is hot!
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The real work can now begin: your steak can go into the pan! Do this with love and use your hands or pliers. By piercing the meat with a fork, moisture will run out. Sin! Fry the meat on high heat for 1 minute per side (for a total of 2 minutes) until light brown.
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Now turn the heat a little lower. Keep your meat moving by turning it over regularly and shaking your pan. For weird, medium or well-done, use the following guidelines:
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20 minMain dishTasty vine tomato, (olive oil, fresh basil, onion, garlic, Parmigiano Reggiano, zucchini spaghetti, pumpkin spaghetti, mini buffalo mozzarella,lukewarm pumpkin and zucchini spaghetti -
15 minSide dishtraditional olive oil, curry powder, wheat flour, coconut milk, sambal oelek, chicken broth tablet, water, fresh mango,curry sauce with mango -
30 minMain dishtraditional olive oil, lean ground beef, frozen Mexican wok vegetables, salsa sauce mild, taco shell, grated young cheese, creme fraiche,Mexican vegetable in tacos -
95 minMain dishmaize chicken, lemon, coarse sea salt, pepper, extra virgin olive oil, garlic, thyme, zucchini, tomatoes (small to), black olives without pit,provençal chicken with zucchini and tomatoes
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Note: The cooking time also depends on the thickness of your steak. Is your meat thinner than 2 cm? Then bake a little shorter. Is it thicker than 2 cm? Then bake a little longer. Always turn your steak for the recommended time!
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Are you a perfectionist and do you want to know down to the last decimal place whether your steak is ready? Then use a core temperature probe. You insert the meter in the thickest part to determine the exact condition of your piece of meat. Pin and read:
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25 minSmall dishflour, frozen puff pastry, egg, milk, walnut, mature cheese, paprika, dried Provençal herbs,puff pastry-sticks -
20 minSide dishEggs, lettuce, parsley, olive oil (extra virgin), tarragon vinegar, salt and freshly ground pepper,lettuce with egg dressing -
15 minSmall dishbaking flour, peanut oil, flat leaf parsley,ar'nabit mi'li -
15 minAppetizerScottish salmon fillet, butter or margarine, fresh dill, creme fraiche, dry white wine, arugula lettuce melange, pan tostado,baked salmon with white-wine sauce
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After baking, remove the steak from the pan and cover it with aluminum foil. Let it rest for at least 2 minutes. This relaxes the muscle fibers and allows the meat juices to enter you steak optimally withdrawn. The result? A super tender steak!
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Steak needs very little extra. A little salt and pepper is often enough. You can add it to taste just before serving.
What do we eat with it?
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Beef is a good source of protein, but is relatively hard to digest. By accompanying your meat with a large plate of vegetables, you ensure that your meal remains relatively light and at the same time you get enough vitamins and minerals. How do you prefer to eat your steak? Let us know in the comments. Good luck baking!