Striploin steak, which is also called New York or Kansas, is cut from a thin edge. This meat is of the Prime category — with the highest degree of marbling, which provides the steak with a delicate texture and excellent flavor. Striploin turns out to be wonderfully juicy with any roasting, but we still recommend medium rare — it emphasizes all the softness and richness of taste.
Beef
Striploin steak,which is also called New York or Kansas, is cut from a thin edge. This meat isof the Prime category — with the highest degree of marbling, which provides thesteak with a delicate texture and excellent flavor. Striploin turns out to bewonderfully juicy with any roasting, but we still recommend medium rare — itemphasizes all the softness and richness of taste.
Ingredients:
beef
Cooking Method 1:
1. Remove thesteak from the package, blot excess moisture with a paper towel.
2. Let themeat lie down for 20-30 minutes so that it warms up to room temperature.
3. Preheatthe pan to a high temperature (Reheat the grill). Brush the steak withvegetable oil, do not salt or pepper.
4. Fry for 2minutes on each side in a hot frying pan (hot grill) and for 3 minutes 30seconds on each side on low heat at a temperature in the center of the steak55-57 ° C.
5. Remove thesteak from the pan (from the grill) and let it rest for 2 minutes on a warmplate under foil. Season with salt, pepper, and butter. Juicy Striploin steakis ready!
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