Marbled beef steak in a frying pan

Step-by-step cooking

1. Step 1:

   

   We take the steak out of the package and use paper towels to remove excess liquid, gently blotting a piece of meat with them. We leave the meat to lie at room temperature for half an hour.

2. Step 2:

   

   This is done so that in the end the beef turns out to be evenly fried. If the meat steak from the refrigerator is immediately sent to the frying pan, then the meat will turn out beautiful, it will have a golden appetizing crust on the outside. But inside the meat will have an uneven roasting. It should also be taken into account that if the steak is larger than indicated in the recipe, then it is necessary to leave the meat to "reach" room temperature for longer.

3. Step 3:

   

   Grease the steak with vegetable oil. We do not salt or pepper!!! Salt draws moisture out of the steak, therefore, the meat will turn out to be drier.

5. Step 4:

   

   Now heat the pan to the maximum temperature and fry the steak on it from both sides until a crust forms.

6. Step 5:

   

   Then we continue to fry the steak until we get the desired roasting (I fried the meat for another 6 minutes to get a well-done steak).

7. Step 6:

   

   When the steak is brought to the desired roasting, we transfer it to a warm plate, which we cover with foil. This is done so that the meat juice is evenly distributed over the meat fibers. If you cut the steak immediately after roasting, then all the juice will flow out onto the plate. Therefore, we give the meat a "rest" for a few minutes, but not less than two, after which we add salt and black pepper to taste.