Stek wołowy – Steak medium rare
Steak medium rare (i parę słów o wołowinie)
Czym charakteryzuje się stek wypieczony medium? Mięso jest lekko różowe. Natomiast medium rare jest leciutko krwiste. Mnie udało się wykonać wołowinę na pograniczu medium rare a medium.
Bardzo wysmażona wołowina traci już swoją szlachetność smaku jaką ma wołowina.
Wołowina nie potrzebuje żadnych wymyślnych przypraw, ponieważ rożnego rodzaju zioła zabijają pierwotny smak mięsa. Wystarczy sól i pieprz. Ja zrobiłam do niego jeszcze sos na bazie musztardy.Szukamy gruby kawał mięcha. Powinien mieć minimum 2 – 3 cm.
Najlepsza jest polędwica, ale mięso przerośnięte tłuszczem w swoim smaku jest jeszcze lepsze i nie trzeba je smażyć na dodatkowym tłuszczu. Na jakiej patelni smażyć? Najlepiej na masywnej, żelaznej, kutej patelni. ale nie każdy taką posiada. Wystarczy patelnia ze stali byle nie z teflonem.
Na jakim tłuszczu smażymy stek wołowy? Gdy mięso jest przerośnięte tłuszczem najlepiej na żadnym. Gdy mamy chude mięso jak polędwicę to na oleju rzepakowym bo osiąga wysoką temperaturę dymienia. Do oleju możemy dodać łyżkę masła dla lepszego smaku, albo smażyć mięso po prostu na smalcu.
Ważna rada: nie rozgrzewamy tłuszczu na patelni, tylko smarujemy nim mięso. Kolejna rada: mięso powinno mieć pokojową temperaturę. Nie wolno używać mięsa wyjętego prosto z lodówki! I smażymy mięso na mega gorącej patelni!
Piekarnik nastawiamy na 180 stopni C.
Składniki:kawał dobrej wołowiny (u mnie o grubości 4 cm)
sól, pieprz
olej rzepakowy (albo smalec)
łyżką masła
składniki na sos: 4 łyżki musztardy
6 łyżek gęstego jogurtu
1 ząbek czosnku.
Wykonanie:Mięso smarujemy tłuszczami. Ostrożnie kładziemy mięso na bardzo rozgrzanej patelni. Ma skwierczeć! Jeśli mięso jest grube tak jak moje (4 cm) smażymy je z obu stron po 3 minuty. Jeśli mięso jest mniej grube ograniczamy do smażenia 1,5 minuty góra 2 minuty z obu stron. Mięso musi zbrązowieć z wierzchu. Ja soliłam i doprawiłam pieprzem dopiero po usmażeniu a przed pieczeniem go w piekarniku. Więc jeśli chcecie zrobić tak samo jak ja, najpierw mięso obsmażcie a potem doprawcie a następnie włóżcie do piekarnika.
Wsadzamy patelnię ze stekiem do środka nagrzanego piekarnika w 180 stopniach. (patelnia nie może mieć plastikowej raczki bo nam się stopi!) w zależności od grubości mięsa tyle czasu go trzymamy w piekarniku. Mój stek był gruby i trzymałam go 15 minut.
Jeżeli chcemy otrzymać stek rare, po obsmażeniu nie wkładamy już mięsa do piekarnika. W środku na pewno będzie krwisty.
Po upieczeniu naszej wołowiny układamy mięso na talerzu i odstawiamy je do 10 minut by odpoczęło, aby nie wypłynęły soki.
sos do mięsa (jeśli ktoś chce)musztardę wymieszać z jogurtem i dodać czosnek przeciśnięty przez praskę. Mięso podawać z bułą i ze świeżymi warzywami.
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