Steak is a meat classic that never goes out of style.

Steak is not just a piece of meat, but a true symbol of gastronomic art. It is adored by meat eaters all over the world, and the ability to cook a steak properly is considered a sign of culinary skill.

What is a steak?

A steak is usually called a thick piece of beef, cut across the grain. Steaks are made from the best parts of the carcass: tenderloin, ribeye, sirloin, T-bone, filet mignon, etc. These cuts have the perfect ratio of meat to fat, which gives juiciness and flavor when frying.

How to cook the perfect steak?

It all starts with quality meat. The steak should be dry aged or wet aged, evenly marbled, and not frozen before cooking.

Basic tips:

• Before frying, the meat should be at room temperature.
• Do not salt too early – salt draws out moisture.
• Fry on a well-heated pan or grill.
• Let the meat “rest” for 5–10 minutes after frying so that the juices are evenly distributed.

Doneness levels:

• Rare (with blood): 52–55°C
• Medium Rare: 55–57°C
• Medium: 60°C
• Medium Well: 65°C
• Well Done: 70°C+

With what serve?

• The classic is steak + a glass of red wine. Also goes well with:
• baked or fried potatoes,
• grilled vegetables,
• greens and sauces (chimichurri, pepper, béarnaise).