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Veal steak
Veal is a tender and soft meat with virtually no fat. The tenderloin is suitable for veal steak. It is considered the softest part of the bull, since this muscle is practically not involved in the animal's movement. When pressed, it is pliable, but "springy". Parts of the shoulder blade are also used. And the ribeye steak, a thick edge from the rib part, is distinguished by its juiciness due to the presence of fatty layers along with a little fat on the side. Quality meat for it is with visible streaks of fat.
How to cook Veal steak
Step 1
Start cooking the steak. Heat the frying pan until it starts to smoke (8-10 minutes), add 1 tablespoon of oil, wait a few more minutes for it to heat up. Then put the steaks in the frying pan. Fry for 1.5-2 minutes, depending on the desired crust color, on each side.
Step 2
Add spices. After frying the steak thoroughly on both sides until golden brown, add crushed garlic, pepper and herbs (thyme). Add salt.
Step 3
Continue frying the meat. Add butter and another spoon of vegetable oil. Reduce the temperature to medium and continue frying the meat on both sides, basting it with the released juice. Cooking time depends on the desired level of doneness. Medium rare, with blood - 4 minutes is enough, firmer (medium), medium doneness - 7 minutes, medium well - 10 minutes. And well done - 14 minutes. Before serving, put the steaks on a board to rest.
Veal steak - FAQ About Ingredients, Baking Time and Storage
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