How to fry beef tenderloin steak?

How to Fry a Beef Ligament Steak? By following a few rules, you can make it tender on the inside and properly fried. Beef ligament is usually chosen for making tartare, but it can also be fried into a delicious steak.

Video: How to Fry a Ligament Steak

The recipe in the form of a video can be found on a friendly YouTube channel. You can find the video below. By the way, we also encourage you to subscribe to this channel because there are nice, homemade, and most importantly, proven recipes there.

[Embedded YouTube video]

Recipe for Ligament Steak

Step by step, we will present you with a proven method of frying a beef ligament steak, although the same principles apply when frying other beef steaks, such as rump or leg.

1. Cut the meat into steaks about 2-2.5 cm thick.
2. At least an hour before frying, remove the meat from the refrigerator to bring it to room temperature. This is very important because cold meat will not fry properly on the inside.
3. Heat the oil or clarified butter very hot in a pan.
4. The steak can be lightly sprinkled with salt before frying.
5. Place the steak on the heated pan and do not touch it until it is flipped to the other side, do not press it, etc. The steak placed on a hot pan should quickly sear on the outside and should not be touched at all.
6. The cooking time for a medium-rare steak (as shown in the video) on our stove is 2.5 minutes on each side. Unfortunately, there is no universal time; everyone needs to sense the exact frying time on their own stove. I believe that 2.5 – 3 minutes on each side is a good starting time. The next time you will already know your stove and pan and whether the steak should be cooked longer or shorter.
7. After baking on both sides, remove the steak and place it on aluminum foil, cover from the top and let the meat “rest” for 5 minutes. This will allow the juices inside to distribute evenly, and the steak will be much tastier. Do not eat the steak directly from the pan.
8. Before serving, you can sprinkle the meat with pepper.

That’s all, enjoy your meal. As you can see, there are several universal rules for frying beef steaks. The most important ones are taking the meat out of the refrigerator to bring it to room temperature before frying, not touching the meat after placing it on the pan, and leaving the meat for a few minutes after frying to “rest.”

Finally, I will suggest what to do if the steak is too bloody. Do not fry it again because it might become tough. A good way is to cut it into slices and put them in a preheated oven at 200 degrees for a few minutes to “finish.” This way, the meat will still be tender but no longer bloody.




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