For many home cooks, cooking levels are a concern. We give you a simple trick that professionals also use, for which we only need our hands.
°4 Steak ribs topped with almost swiss beef. 3 cm
°1 tablespoon oil
°Freshly ground pepper
Take the covered steaks out of the refrigerator for an hour before you prepare them.
2 If you are using a meat thermometer, you can place it in the middle of the meat. If you like a rare steak, set the thermometer to a base temperature of 55°C.
3 Pour the oil into a frying pan and heat it over high heat. When the oil turns to a liquid like water, it is hot enough and you can put the steaks in it.
Let the steaks rest on each side for about a minute. Never prick the meat with a fork to turn it over, it will unnecessarily lose its juice. Then reduce the heat to medium heat and cook the steaks for an additional 3 to 4 minutes, turning occasionally.
Place your middle finger on your thumb and press down on the area under your thumb. If your steak has the same strength, it’s quite rare. If you used a thermometer, remove the meat from the pan when it reaches 55°C.
Served with salad and french fries.