T-bone steak 

Steak with adult bovine bone is a meat that is generally slaughtered after a year and a half. It is a cut of meat made from the loin, the back of the animal. The color is a beautiful deep red and is usually rich in fat and protein, which is why cooking is preferred to blood. Steak, as well as beef in general, contains noble proteins, minerals (such as iron, potassium, zinc and sodium). It also contains vitamins, especially A (excellent for the health of teeth, skin, bones and eyes), and those of group B. For this reason it has beneficial effects on metabolism, the immune system and has antioxidant properties.

As for the origin of the name "steak", some argue that it derives from the English word "beef steak" which means "beef rib". About the particular type of cut, however, we must distinguish between rib and Florentine steak, which are very different. The first is obtained from the front of the loin, while the second from the back. Adult beef steak is cooked in various ways. The most used is certainly the grill, but not everyone has this possibility, so often we resort to pans. The advice is to use only those in metal or cast iron and not non-stick. In this way you ensure the right crunchiness that makes the meat special. Depending on taste, cooking times are different, for those who want it to the blood are enough 5 minutes. Those who prefer medium cooking, the minutes rise to 6, three per side. Those who love it well cooked need 8/9 minutes.

The grilled steak with onion rings is a quick and easy to prepare second course for a "gourmet" evening with friends. The tasty sauce that accompanies the meat and the simple but original seasoning will certainly satisfy your guests.

INGREDIENTS

4 beef steak

2 onions

Oregano leaves to taste

1 teaspoon Paprika

1 clove of garlic

Half a glass of red wine

Flour to taste

1 glass of sparkling water

Frying oil to taste

EVO oil to taste

Salt and Pepper to taste

PREPARATION

In a bowl combine garlic, oregano, two tablespoons of oil, salt and pepper. Prepare the simple batter for the onion rings: add the cold sparkling water to the flour and then the paprika. Cut the onions, dip them in batter and fry in boiling oil. As the onions become golden, remove them from the oil and place them on a plate on which you have placed some kitchen paper towels. Season the fried onions with salt and in the meantime heat a meat pan. Cook the meat for a minute on both sides only with a little oil. Deglaze with red wine. Add the previously prepared sauce. Finish cooking the meat (leave 3 to 5 minutes on each side). Serve the steaks hot with onions and a few leaves of oregano.

How to cook the perfect steak

For many people steak is one of the favorite dishes. Many buy meat, try to cook it so without preparation, without choosing the right pan and get a decidedly negative result by blaming the meat and not their own abilities. Clearly it is essential to know how to choose the right piece of meat, perhaps taking advice from the trusted butcher. It must be a high steak cut, preferably with the bone. We go home and start with the preparation: dry the meat with house paper, sprinkle it with salt and aromas and soften the slices with the pressure of the hands. We are ready for cooking. We take a pan suitable to contain our steaks, the pan must have a non-stick bottom and must be heated well until you reach a temperature of 140 °C. We do not add oil or anything else at the beginning, but we put the slices directly to cook and we do it for about 2 minutes on each side. At this point the ideal would be to have a kitchen thermometer to check the temperature of the meat and see when it reaches 70 ° C (on average well cooked). Never lower the stove to a minimum! To flavor the meat well, put a piece of butter (2 tablespoons) in the pan and distribute it over the meat. Now it's ready! Let it rest for a few minutes to ensure that all the juices are distributed evenly throughout the slice. When cut it will be tender and tasty... insured!

Note

Storage tips, store in the refrigerator.