At first, take the steak out of the refrigerator for 20 minutes to 30 minutes before cooking
Give it a chance to reach its temperature to room temperature … cooking will be better in this case.
Then place the steak in a dish.
Spray a little olive oil. No need to use expensive types.
Just a good and cheap type of olive oil
Because you will use it to cook it.
Sprinkle a little salt …. sprinkle a little black pepper
Then turn it over.
Repeat the same operation again
Now, so you rub and gently knead the meat to make the additives inside.
Make sure the entire surface is well covered.
And now … the steak is ready to put in the pan.
Then when the frying pan is hot … Raise the steak.
Now I’ll put it in the pan …. so.
Do not worry to put your oil in the frying pan. So there is enough oil to cover the slide surface.
It will not stick to that.
It is important that the frying pan you put in it is made of good bottom and thick pans.
This means that the steaks will take good heat from them.
And they will not let the frying pan cool off the ambient atmosphere.
While your dish is in the pan, take good forceps
Make sure the slide touches the surface of the pan well.
Like that ….. basically you should do it ….
Then turn it once every two minutes.
He continued cooking. Well, it depends how you like to be cooked.
If you want to cook an average of the meat steak, I would recommend this type.
Maybe about 8 minutes for a steak of this thickness … it fluctuates every minute.
You have to take a look down to change its color.
Several seconds increase and then flip.
I do the same thing again … then press the slide with your forceps.
Make sure they touch the surface of the pan well.
Do not tend to be shocked by the heat, just leave it to give you its horn and begin to turn to the color of beautiful caramel
On the surface of the meat. Which will give you a wonderful taste.
Now I will raise it and keep it on its side to melt the fat.
Just to help give us a crunchy taste for fat and then have a lot more fun when eating.
See the fat coming out. It is curing. Melted out of the slice.
Then . You’ll see the difference that gives you.
Give her another look.
Also a little melted on its sides.
On their fat as well.
Now 6 – 7 minutes.
One more minute. After that I think the time is right to remove it
I know it was cooked.
When I press it I feel its consistency and know it is perfect in this case.
The slide is ready now.
Now I will lift it up and put it in print to relax.
He has the rest of the slice I will have a few lemon
And sprinkle it with a good oil of zion.
Give it several minutes and it will be ready to eat ….
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