Rump-steak and especially cooking

It Is believed that the steak is the national American dish, but history suggests that it first appeared in ancient Rome, having learned about it in England. And now, after years, when the recipe became known in America, the inhabitants of the country decided that this culinary masterpiece created just for them.

Although there is another version of the homeland of steak do America. The indigenous people, the Indians, were preparing the meat on the fire with wooden lattices, made of twigs.

Over time, the recipe cooking steak has become known throughout the world.

What is it?

Rump steak is a piece of meat of a young bull, carved out of the thigh of the rump in the transverse direction with a thickness of 3-5 cm compared with the other part of the carcass, it's pretty tough meat that requires a special approach. But if you follow the cooking tips, the end result is soft and delicious rump-steak.

At first glance, the steak is a simple dish, just grilled on the fire a piece of beef. But if you look, this a whole culture of its preparation, from selecting the meat to create a festive atmosphere and special mood in the period of cooking.

Meat

The Right choice of meat - the key to success in cooking a delicious juicy steak. Most often used imported beef. When buying sliced meat you need to pay attention to the thickness of the piece, a standard steak thickness is 2.5 cm, and uniform distribution of fat across the part. During cooking the fat melts, making the steak more tender.

How to cook a rump steak

Frozen meat need the evening to get out of the freezer in over night to defrost in the fridge. Before cooking (20 minutes), remove from the refrigerator to dried out and warmed up to room temperature. Under these rules, the steak fry until cooked for 10 to 12 min.

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To order the steak turned out juicy and soft, it must be pre-marinated in soy and lemon sauce with herbs and spices; optionally add some garlic, although many people add only salt and pepper. The meat is marinated for 1-2 hours.

When frying steak butter is not added. Exception - when frying in a grill pan coated with oil, it is the piece of meat.

A Pan should be as hot. To determine whether enough it is heated, you can drop her a drop of water. If the drop begins to run on the heated surface, so the pan heat to the desired temperature.

Each side of the steak should fry for 4 minutes. Frequent turning of the meat contributes to zastivanje. The result is a solid and fried steak.

If a recipe ramp-provides a steak frying on the grill, then it is necessary to ensure that grease does not drip on the coals in order to avoid fire. Flame dry the dish. Put it next to another plate to where it was put on the case of the flame.

The Readiness of steak you can define by pressing slightly on a piece of meat. If done correctly, the steak is supple and soft.

Done steak should be given a little "rest". After that it can bring to the table.

The Perfect side dish is baked potatoes or steamed vegetables. You can add a sauce, and alcoholic beverages will be had with a glass of red wine.

Helpful tips

• Salt rump steak, preferably at the end of cooking.
• Not recommended during frying often flip the steak, otherwise the dish will turn out soggy.
• Not to disturb the crust, while cooking on the grill not cool coals with water to avoid the sharp fall of temperature.
• Desirable to test the readiness of steak with cut steak may lose its juiciness.

Cook with love!