Food Photography Challenge - Week 20 | "Capture, Click, Compete!" Succulent Steak

For sure, meat lovers like the juicy, aromatic and tasty steak. But how does a novice kitchen hobbyist accomplish this task? In fact, it's not that difficult and if you choose quality meat, season it with the right spices and just put it in the oven, the result shouldn't be bad.

There are different ways to cook steaks, but I'll look at 2 of them - pan cooking and oven cooking (again with the caveat that there are variations in each method and it's a matter of taste and preference). I will also add additional practical tips on different ways of pickling and seasoning. You've probably heard that it's hard to cook something that tastes bad if you use quality ingredients. With meat, this applies in full force. Buy the best quality meat possible from verified sources. Places like butchers are preferably specialized for this, where experienced butchers will offer you a wide selection according to your wishes. Of course, places that offer meat from free-range animals are honored here.

Most people avoid meat that has fat on it, but for the Perfect Steak mission, we recommend this kind of steak. Take a steak that contains a little fat - it will contribute to the better taste of the steak, as well as to its juiciness (a variant for this is the so-called ribeye steak - beef that is cut from the rib part and is full of flavor). If you are not sure about your choice, ask the butcher - he will certainly guide you and could even give you tips on how to best cook your chosen meat.
Take the meat out of the fridge before you start cooking so it comes to room temperature. It is imperative to choose tender meat. A good idea is the already mentioned rib eye steak or tenderloin, which are good choices for pan cooking.

1. Put the pan on high heat and let it heat up well.

2. Add fat that has a high flash point. I advise it to be peanut oil which is available in the market but commands a higher price. Even if you don't have the option, choose another type of fat that is suitable for frying.

3. Salt the steak immediately before putting it in the pan. If you do it earlier, it can dry out the meat. My advice is to use sea salt and pepper on a plate/cutting board and then rub the meat on both sides.

4. Put the steak in the heated pan and turn on all sides every 1 minute.

5. When it turns red, add a crushed clove of garlic, thyme.

6. Finally, it's the turn of the cow's butter - add it 1-2 minutes before removing the steak from the pan.

7. Let the finished meat rest for a few minutes before serving.

The perfect steak in the oven in a few basic steps:

1. Allow the meat to reach room temperature. It's good to keep it unwrapped to let any juices run out.

2. Turn on the oven at 230 degrees.

3. Place a pan with a fireproof handle (suitable for placing in a hot oven) on the stove and heat it to high heat.

4. Pat the steak dry with a paper towel and season with salt and pepper just before placing it in the hot pan. Another option, if you have more time, is to salt the meat 30-40 minutes before cooking or do it after reaching culinary readiness.

5. Put fat with a high burning temperature in the pan. Sear the steak in the pan on all sides for about 30 seconds.

6. Add a knob of butter to the pan just before you put it in the oven with the meat in it.

7. Keep the meat in the oven for about 6-8 minutes (depending on the thickness of the steak).

You can use a cooking thermometer to monitor the temperature of the meat and, accordingly, the degree to which it has been cooked (roughly, after 6 minutes in the oven it is medium rare, and after 8 minutes - medium).

Without a doubt, some of the tastiest steaks are those that have been pre-marinated for several hours. Choosing the right ingredients for the marinade will contribute to richer flavors and aromas. There are a variety of recipes for different types of marinade, but there is no way to cover them all. I want to advise you that you should not marinate expensive high quality steaks because they do not need anything more than a little salt and pepper.
A marinade is a mixture that has several main purposes: to help give meat a richer flavor, to tenderize it, and to make tough meat more tender.

Finally, experiment and don't be afraid to try new things.

Vary the ingredients you put in the marinade - to classic recipes, add herbs and spices that go well with your chosen meat.

Share your experiences with me so we can exchange ideas.
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https://steemit.com/hive-109690/@theentertainer/food-photography-challenge-week-20-or-capture-click-compete
Organised by @theentertainer
Sponsored by @visionaerfund
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