The country steak is a cut that, on one side of the bone, is the loin, and on the other side, the filet mignon, equivalent to the T-bone. I like to ask the butcher to cut it 3 fingers thick; This way, I can create a very golden and uniform crust, leaving the meat ready for well done.
With just a few ingredients, you can bring a lot of flavor: I use butter, garlic, rosemary, salt, black pepper and nothing else. The secret to the preparation lies in the material of the frying pan. Baking trays, pans, iron plates and frying pans can retain heat, ensuring that when you turn the meat, there will be enough heat to seal it, and it will not release water.
Remove the meat from the refrigerator approximately 30 minutes before starting, allowing it to come to room temperature. This will ensure that the heat is distributed evenly throughout the piece.
When preparing, heat the iron skillet for 5 minutes over high heat. Seal one side for 3 minutes; when turning, add the ghee, the crushed garlic clove and a sprig of rosemary. Baste the steak with this seasoned butter for 3 minutes.
Now it’s time for the temperature to reach the bottom, at the base between the T-shaped bone and the meat. This is the hardest place to reach temperature due to the bone. Leave the steak standing in the pan for 10 minutes and baste it with butter.
To finish, repeat the process, this time 2 minutes on each side. At this point, the meat will be well browned, with a perfect maillard. Maillard, for those who don’t know, is a chemical reaction that occurs, bringing new flavors such as umami, the fifth taste of our palate, an explosion of flavors and increased salivation, the so-called “mouth watering”.
When preparing meat, it is important to let it rest before cutting. Resting will bring uniformity in the doneness and less loss of juices, making the meat more juicy and tasty, as the meat’s juices contain the minerals. Additionally, the meat will become more tender as the fibers relax during this period.
After resting, cut close to the bone; She feels the bone in the middle and passes the knife along the bone, following its design. Do this on both sides and slice the loin and filet mignon into smaller pieces.
While the meat rests for about 3 minutes, enjoy the sauce left in the pan. Remove the garlic and rosemary sprig, add salt, black pepper and, finally, lemon juice. Let it reduce for 1 minute and serve over the meat.
CAIPIRA CHICKEN IN THE FRYING PAN
1 free-range pork chop (part of the loin with bone and filet mignon) weighing 300g
100g ghee butter
1 sprig of rosemary
1 lemon juice
Salt and black pepper to taste
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