We already know that beef fat has a beneficial effect on the texture of the muscle fibre while cooking and it is one of the healthy fats which the body needs.
Depending on the area where the beef is cut from and its texture, the beef cuts may be more marbled (as is the case of cuts for steak) or less marbled (as is the case of round cuts). But even when it comes to the first category, many people are still reluctant to cook the beef with all the extra-muscular fat, considering it as an excess.
Well, the habit of cutting the chunks of fat in one piece is totally wrong. First of all, this is the basis of the perfect steak cooking: the fat melts fast enough to create an outer crust that keeps the natural juices of the beef inside when cooking and also ensures the browning of the beef. Both effects result in a special taste of beef and its high tenderness, being more suitable and more effective than the seasoning.
What happens when you cook a steak in the frying-pan?
Depending on the amount of roast beef, how much fat was used and the spices chosen, after the steak is browned, residues are deposited on the bottom and on the walls of the pan. Most people are afraid of this burn, considering that it affects both the steak cooking and the pan.
What to do in this case?
Remove the beef after you have cooked it to the desired cooking degree. Until the steak rests, you can create a flavourful sauce for it, using the same pan. First pour some water or meat soup and some alcohol (wine, beer or your favourite drink) and place the pan over low heat, stirring regularly with a spatula. Soon a sauce is formed that you can fill with a little butter and sweet cream and spices (according to taste).
Pour this sauce over the sliced steak and enjoy a perfect Black Angus steak!
