Do you want a Quality Dinner Steakhouse without the prices of Steakhouse? Our Top-Cezzato Contrafila Recipe is about to become your new hero of the week.
Iniipid and rubbery steaks – we have been there and it is never fun. Well, you are lucky. Say goodbye to difficult and rubbery disappointments. This recipe uses an economic cut for an appetizing meal that rivals with more expensive steaks, to the point that this small home of power has become a go-to in the GirlCarnivore meat workshops for steak dinners.
Intimidated from cooking times or temperatures? Don’t be. We have divided the process into clear and easy to follow passages that eliminate conjectures.
This top -biste of the countersign is a popular choice for its exceptional flavor. This thin cut of beef It contains a great bold flavor and is perfect for quick cooking methods. This simple recipe uses four simple ingredients, so you can make a countersign file at the top in a very short time.
All you need is a cast iron pan, string, butter, canola oil, salt and your counterfruit steak recipe. Give a good burn and you will have a juicy 5 -star steak ready in less than an hour. Serve with Red wine sauce AND Spinach cream cheto steakhouse For the best results.
What is the beef beef steak?
The best countersign cuts come from the top of the cow, also known as a baseball cut. It is a more streamlined muscle like a fillet or a fillet, which means that it is a tender cut, but you will not see as much marble as a ribeye. Unlike the Mignon fillet, one of the greatest advantages of this cut is that a counter -counter steak has a more robust flavor and is less expensive.
Because of their more daring flavor, we love a top grid -Sail grid on a coal grid or scored in cast iron. They are a perfect steak for a quick and warm cook with a rare medium rosy center and a delicious shiny dinner. To amplify the Umami, because they are thin, we cover them with a quick red wine sauce for steaks or our favorite butter -made butter recipe (roasted garlic is our favorite!).
Ingredients for beef steak steak
- 4 steaks of better tourists – Search steaks of equal size and thickness
- Salt – We always use Kosher salt
- Canola oil – or your favorite neutral kitchen oil
- Butter – We always use non -salted butter
- Red wine sauce – This is optional, but we love it for a high steak dinner.
The best way to cook the counter -counter
1. Prepare the steaks
Pat of each steak of the upper countersign with paper towels to dry them completely, then tie them with butcher’s string along the circumference of the steak. This helps the steaks to maintain their shape.
Season the steak freely with salt and place on a grill on a pan to dry the steaks. A very dry steak will have a better all-over crust in a cast iron pan.
Put the steaks in the refrigerator for two or four hours to dry the air.
2. Pan sear
Preheated a large cast iron pan over medium-high and then heated. Add the oil and butter: turn to cover the pan.
If you suck, add each steak seasoned in the pan, gently putting them in hot cast iron. You will feel the steaks soreed immediately while the scores. Sear steaks for 2-3 minutes without touching them. This is when the Maillard effect It happens and the beautiful crust is formed. If you move the steak or pull us, you risk snatching the meat.
Using long calipers, turn the checkouts of the controline and the Pushhi with the remaining butter. When you initially try to turn them upside down, if they pull you or resist you in some way, let them rest for 30 seconds more and then try again.
Reduce the fire to the medium and let the cooking steaks be 3-4 minutes longer until they are over meat thermometer To verify that they reach an internal temperature of 125 degrees F for a nice rare vehicle.
Remove from the heat and rest, attempted with a sheet for 5 minutes.
In the meantime, while the steaks rest, make the sauce in a pan if you want. If you choose to skip the sauce, we highly recommend serving it with composed herbs butter.
3. Serve
Remove the string and serve hot with crushed black pepper and freshly ground parsley.
Tips for the recipes of the best tourists fillet
- Letting the steaks arrive at room temperature before cooking them is the key to cooking evenly.
- Season the steaks freely with salt and leave to sit in the fridge on a wire rack on a pan during the night. This will help dry the steaks obtaining the best crust (Maillard reaction) when they hit the hot pan.
What to serve with low -free steaks
Serve these steaks with bleaching green beans, smoked Brussels sprouts, smoked oven potatoes or crispy crunchy fries.
We love this steak with our favorite red wine sauce for steaks, but it is also an excellent recipe to be served with brandy pepper sauce or classic Bearnaise sauce.
Preservation of beef loin
Refrigerate Keep the leftovers in an airtight container and in the refrigerator. Eat within 3-4 days.
Freezer: Store the cooked steak in a freezer bag for a maximum of six months in the freezer. Note that he will dry over time. We do not recommend a freezing steak once cooked; Rather, have fun immediately. Use leftovers in scrambles, sandwich, salads and only simple meat snacks.
To heat: Preheat the oven to 275 degrees F. Wrap the steaks in a sheet with a touch of compound butter. Once preheated, let the steaks burst in the oven and bake until the steaks are heated.
Frequent questions of bistee biste on the scored against
The best way to create a tender countersign steak for dishonest tops is not ended up cooking it. Since this is a thin cut, the longer I cook it, the more it will dry and become hard. Quick cooking methods, such as this scrambled pan or the upper countersign grilled, are the best way to enjoy this short cut to hammer it with a hammer …
Hot and fast. This tender and slender benefits from quick cooking methods, such as the cast iron cast iron pan method or cook on a hot gas or gas grid, and keeping the temperature of the steak of the center of stunting inside under 140 degrees medium-rod F. is the best for a good steak and bringing it as well as ruining your catering experience, making you think of this hard cut, Insidio.
More delicious steak recipes
If you like this countersign file, take a look at these other steak recipes that are fantastic for almost every occasion!
Have you ever done a counterfall fillet in a pan before? Let me know how your steak turned out to be in the comments below.
Have you tried this recipe? Make us a favor e Evaluate the recipe card With ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐
This counterpiece biste with a pan is simple to make but still juicy and tender as any quality beef beef steak should be!
Prevent the screen from going to sleep
Prepare the steaks:
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Remove the steaks from the package and dry if necessary.
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Legs with butcher’s string along the surrounding circumference to help cook evenly.
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Season the steaks freely on all sides with salt. Post on a grill on a pan.
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Put them in the fridge for 2-4 hours.
Pan sear:
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Preheated a large cast iron pan over medium-high heat. Add the oil and 1 tablespoon of butter and turbine to cover the pan.
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When the butter finished the foam, add the steaks and let them rest for 2-3 minutes without touching them to form a crust.
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Turn the steaks and add them with the remaining butter, divided evenly on the surface of each.
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Reduce the fire to medium and let the cooks cooks from 3 to 4 minutes more, until they reach an internal temperature of 125 degrees F.
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Remove from the heat and rest, attempted with a 5 -minute sheet.
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In the meantime, prepare the sauce in a pan if you want.
We love to serve these steaks with our butter composed of roast garlic or red wine sauce for steaks.
Service: 1G | Calories: 325Kcal | Protein: 50G | Fat: 12G | Saturated fat: 4G | Polynsaturo fat: 1G | Monolysatuine fat: 6G | Trans fat: 0.05G | Cholesterol: 135mg | Sodium: 1877mg | Potassium: 807mg | Vitamin A: 25Iu | Soccer: 51mg | Iron: 4mg
