Ramp steak and its cooking characteristics

There is an opinion that steak is a national American dish, however history shows that it first appeared in ancient Rome, after it was learned about in England. And after years, when the recipe became known in America, the inhabitants of the country decided that this culinary masterpiece was created just for them.

Although there is another version that the homeland of the steak is really America. Indigenous people, Indians, cooked meat on a fire with the help of wooden grates made from branches.

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

What it is?

Ramp steak is a piece of young bull's meat cut from the femoral part of the rump in a transverse direction 3-5 cm thick. Compared to the other part of the carcass, this is rather tough meat, which requires a special approach. But if you follow the culinary advice, you will end up with a soft and delicious ramp steak.

At first glance, steak is an uncomplicated dish, just a piece of beef roasted on the fire. But if you understand, this whole culture for its preparation, from the choice of meat to create a festive atmosphere and a special mood during cooking.

Selection of meat

The right choice of meat is the key to success in preparing a tasty juicy steak. Most often imported beef is used. When buying sliced meat, you need to pay attention to the thickness of the piece, the standard for a steak thickness of 2.5 cm, as well as the uniform distribution of fat throughout its part. During frying, fat melts, making the steak more tender.

How to Cook a Ramp-Steak

Frozen meat should be taken from the evening from the freezer and defrosted in the refrigerator during the night. Before cooking (for 20 minutes) remove from the refrigerator to dry and warmed to room temperature. If these rules are observed, the steak will be roasted to full preparedness for 10 -12 minutes.

In order to make the steak juicy and soft, it must be pre-marinated in soy or lemon sauce with seasonings and spices; If desired, add a little garlic, although many add only salt and pepper. Meat marinated for 1-2 hours.

When frying steak oil is not added. Exception - when frying in a pan-grill is oiled with the very piece of meat.

The frying pan should be as warm as possible. To determine if it's warm enough, you can drop a drop of water on it. If the drop begins to run along the heated surface, then the frying pan is heated to the desired temperature.

Each side of the steak should be roasted for 4 minutes. Frequent overturning of meat contributes to drying. The result is a fried and solid steak.

If the ramp steak recipe provides grilling, then ensure that the fat does not drip onto the coals in order to avoid a fire. The flame dries the dish. Place next to another plate, so that there is where to spread in case of a flame.

The steak's readiness can be determined by gently pressing on a piece of meat. If done correctly, the steak will be supple and soft.

Ready-made steak should be given a little "to rest". After which it can be served on the table.

A perfect side dish will be baked potatoes or stewed vegetables. You can add a sauce, and a glass of red wine will come from the spirits.

Tips for taking notes

• Salt the ramp-steak preferably at the end of cooking.
• It is not recommended during the frying often to turn the steak, otherwise the dish will turn out to be overdried.
• In order not to break the crust, during grilling do not cool the hot coals with water to avoid a sharp drop in temperature.
• It is undesirable to check the preparedness of a steak with the help of a notch - the steak may lose its juiciness.

Cook with love!