Meat can be fried in a variety of ways and will vary greatly in texture and flavor. If you don't know which roast to try, this article is for you.
Features and types of roasting meat
According to the American classification system, there are 6 degrees of roast meat. The difference between them is determined solely by the temperature in the very center of the steak:
Blue (Raw)
The piece is fried on each side for no longer, than 1.5 minutes, while on the outside it becomes ruddy, but remains raw in the cut and retains its natural pink color. Keep in foil for 8-9 minutes.
This option is suitable for lovers of raw meat.
Rare
The duration of the preparation increases to 2.5 minutes from the bottom and top sides, and the exposure time under the foil decreases to 3-5 minutes.
The meat is covered with a ruddy crust, but inside it becomes quite soft, retains juiciness and expressive meat taste.
Medium rare
The perfect recipe for a classic steak, the most common in restaurants - this is usually prepared by default.
The steak is fried for about 7-8 minutes (3-4 on each side), then allowed to rest for 3-5 minutes.
The outer side is gray-brown in color, and the core is pinkish red. Compared to others, this meat is the most juicy.
Medium
Frying on each side lasts 4-5 minutes, and then under the foil the portion reaches readiness for 7 minutes.
The meat is similar to Medium rare, there is almost no blood juice on the cut, but there are still red areas on a pink background in the center.
Medium Well
Grilled meat with a gray-brown tint on the inside and a small pink core.
In a pan, the meat is cooked for 10-12 minutes, if desired, wrapped in foil for 3-5 minutes. This is an option for those who avoid eating "meat with blood".
Well done
Frying on the fire lasts 15-18 minutes, without ripening under the foil.
The steak turns out gray-brown, with an overcooked crust and without the slightest “blood” inside. The juice completely evaporates, but the product becomes completely "ready".
Such steaks are served only upon special request of the client, since marbled beef loses its taste significantly.
