![\"Plate](\"https:\/\/www.neuropool.com\/wp-content\/uploads\/2008\/09\/steak.jpg\" "\\"Correct")
After a few unsuccessful attempts, you may have almost given up hope of conjuring up a really juicy steak from the pan at home, rosy on the inside and appetisingly seared on the outside.<\/p>\n
After a few unsuccessful attempts, you may have almost given up hope of conjuring up a really juicy steak from the pan at home, rosy on the inside and appetisingly seared on the outside.<\/p>\n
You will realise that this is not so difficult if you follow a few tips during preparation.
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The quality of the meat is paramount, because no matter how carefully you prepare it, a poor quality piece of meat that is not particularly fresh when it goes into the pan will simply not produce good results and be a delight to the palate.<\/p>\n
Meat, especially a good piece, is expensive, but it's better to spend a little more than to still have paid a lot of money for a bad piece that spoils your enjoyment of eating meat.<\/p>\n
It is best to buy meat from a butcher you trust; if you don't have one yet, you should ask friends or relatives. Although you should not reject the products offered in supermarkets without exception, there is a greater risk that the meat will be of poorer quality but the price will be marginally cheaper than from a specialised butcher.<\/p>\n
What does \"let meat hang well\" mean?<\/strong><\/p>\n Preparation<\/strong><\/p>\n With a steak, you normally try to get it browned on the outside and still rosy on the inside, some people like it more, others less well done. The heat for searing is important and must be relatively high before you put the meat in the pan.<\/p>\n Fats and oils that can be heated to high temperatures, such as vegetable fat, rapeseed oil or olive oil, are particularly suitable for searing a steak. Butter, margarine and the like are not suitable as they burn.<\/p>\n Spices such as pepper also burn during frying and are only added later, as is salt, which would otherwise absorb water.<\/p>\n The pan should be made of cast iron or stainless steel in order to achieve the right heat for searing. You can also use non-stick pans if necessary, but they are less suitable as they do not tolerate very high temperatures well, as this destroys the coating. For health reasons alone, manufacturers advise against using these pans when they get too hot.<\/p>\n Before you put the steak in the pan, it should be at room temperature, i.e. it should have been taken out of the fridge at least half an hour beforehand so that the initial temperature is not too low before frying.<\/p>\n Once the steak is in the pan, sear it until it comes away from the bottom of the pan when you shake the pan a little. (If you want to leave the steak almost raw on the inside, turn it after 1-2 minutes). Now turn once and cook the steak on this side for a further 4-5 minutes. After about two minutes, however, the temperature should be reduced by half to prevent the steak from burning.<\/p>\n A lid can be used, but is not a prerequisite. You should never close it completely, otherwise water will collect in the interior, as the steam cannot escape and the steak would not continue to cook.<\/p>\n Everyone has a preference for how well done their steak should be, so the minutes it should spend in the pan will vary. To test how well cooked the meat is, you can use the pressure method.<\/p>\n If the meat yields to pressure immediately, it is still rather raw and bloody on the inside.<\/p>\n If the steak stretches a little under pressure and yields a little, it is cooked medium rare and rosy; if it feels quite hard under pressure, it is also well done on the inside.<\/p>\n Before serving<\/strong><\/p>\n After frying in the pan, there are now various ways to continue with the steak:<\/p>\n - Wrap the steak in aluminium foil (with a little butter on top) and leave to rest for about 5 minutes before serving.<\/p>\n - Place the steak in an oven preheated to 150\u00baC at 100\u00baC for 10 minutes, preferably in the pan itself.<\/p>\n - Leave the steak to rest in the pan for a few minutes.<\/p>\n The aim of all three variations is to allow the muscle fibres of the meat to relax after frying and the juices to spread throughout the steak.<\/p>\n Enjoy your meal!<\/p>","protected":false},"excerpt":{"rendered":" Vielleicht haben Sie nach einigen misslungenen Versuchen fast schon die Hoffnung aufgegeben, auch zu Hause ein richtig saftiges, innen rosiges, au\u00dfen appetitlich angebratenes Steak aus der Pfanne zu zaubern. Dass dies gar nicht so schwierig ist, wird man feststellen, wenn man einige Tipps bei der Zubereitung beachtet.<\/p>","protected":false},"author":1,"featured_media":461,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_thumbnail_id":["461"],"_fgj2wp_old_id":["211"],"rank_math_focus_keyword":["steak richtig zubereiten","steak richtig zubereiten"],"rank_math_analytic_object_id":["3273"],"rank_math_internal_links_processed":["1"],"_trp_automatically_translated_slug_en_GB":["prepare-steak-correctly"]},"categories":[5],"tags":[],"class_list":["post-462","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-essen-und-trinken","entry","has-media"],"_links":{"self":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts\/462","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/comments?post=462"}],"version-history":[{"count":0,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts\/462\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/media\/461"}],"wp:attachment":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/media?parent=462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/categories?post=462"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/tags?post=462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}