How to Cook Shadow Steak

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How to cook a steak to perfection?

Strip loin steak about 4 cm (1 ½ in.) thick: 5 minutes on one side, 3 minutes on the other side, then 3 minutes rest. Filet mignon steak about 6.5 cm (2 ½ in.) thick: 4 minutes on all sides (including the thickness, so 15 to 20 minutes), then rest 3 minutes.

How to cook a steak in the pan?

Let them cook for 30 seconds per side (1 minute) if you like it blue, 45 seconds per side if you want it rare (1 minute 30), 1 minute per side if you prefer medium (2 minutes), 2 minutes per side if you eat it well cooked (4 minutes). Leave on high heat throughout the cooking.

Why put flour on meat?

Flouring the pieces of meat allows certain flavors to develop, and offers a slightly creamier sauce. To flour the pieces of meat, roll them in a deep plate filled with flour, then tap them to remove the excess flour: you don’t want to get a béchamel!

Which pan to cook a steak?

A stainless steel frying pan is therefore ideal for searing red meats with healthy cooking. During cooking, the meat will relax and then stick a little before releasing its juices. It will then detach when it is ready to be turned over.

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How to cook a Sirloin in the pan?

Preheat the pan with one to two teaspoons of oil; Place the pieces in the center as soon as the oil begins to smoke; Cook the steak 3 to 4 minutes on each side; Let the sirloins rest for a few minutes in aluminum foil.

How to sear a steak?

To cook the steak well, you have to sear it, ie place it in the very hot pan so that a crust forms on the outside. (Technical term: this is called the Maillard reaction). Leave the meat untouched for a few minutes.

Which side of the steak to cook first?

When cooking fresh or frozen ground beef, place the side of the steak without the scratches on the pan side first. Indeed, these were made on purpose to evacuate blood and fat more easily during cooking, and this one will be better by ending with this side.

How to sing meat?

It looks like a roux, a mixture of flour and fat over medium heat: brown the meat, then sprinkle it with flour, and continue to cook it because this flour has to be a little cooked. in the fat.

Why do we say ape meat?

It comes from the jargon of old-school cooks, when it was customary to color broths, jellies and sauces with what was called “monkey juice”, a colloquial name for liquid cooking caramel ( dark brown caramel diluted with water and vinegar) reserved for this purpose.

Why put chicken in flour?

Why do you need flour to bread the chicken? Flour: Food is dusted with flour first, shaking off any excess. The flour helps absorb any extra moisture from the food.

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