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Cooking a steak is not an amateur activity. In order for the steak to reveal its full potential, it requires almost mathematical calculation. It would seem that it is even easier, you just need to find the exact recipe. But here is where the most interesting part begins: as soon as you go online, a lot of details pour out from there. The most reliable way is to find a professional who can tell and show the whole process from start to finish. We chose Pavel Potseluev, an experienced butcher, a popularizer of the culture of meat consumption, and the brand chef of one of the best Moscow meat restaurants, Thirst for Blood. He has cooked more than one thousand steaks and taught dozens of chefs and amateurs the intricacies of handling meat. Pavel gave us a very detailed video instruction, where he clearly explained all the important details and useful life hacks, and at the same time cooked a juicy ribeye in a regular frying pan in real time. 00:00 – classic and alternative steaks – what’s the difference 03:20 – what is aged meat and why is it the best for steak 06:48 – choosing a steak in the store 09:01 – is frozen meat suitable 11:49 – cooking steak 13:12 – choosing a frying pan 15:48 – do you need to oil the steak 19:05 – how hot should the frying pan be 20:02 – pepper and salt the meat before or after frying 23:45 – how and why to “seal” a steak 27:13 – how to calculate frying time 28:08 – what does doneness mean and how to check it 34:17 – why you need to give your steak time to rest 36:31 – why you need to cut your steak right after serving More recipes on the website: https://eda.ru/recepty We teach you how to cook in the online school: https://eda.ru/school ___________________________________________________________ The latest recipes and news in social networks: Vkontakte https://vk.com/eda_ru Pinterest https://www.pinterest.ru/edaru/ Odnoklassniki https://www.ok.ru/eda