“Is the meat sticking to the pan? Don’t touch it. Seriously. Put it in and don’t touch it for 3-4 minutes. It will come off on its own when the crust appears,” the post says.
Experts emphasized that if you pull the meat and it “doesn’t go,” it means it’s not ready yet.
“Patience, friends. Don’t thank me,” the post concluded.
“I confirm. I checked it recently, it works,” they responded in the comments.
Subscribers added that the same life hack also works when preparing cheesecakes.
How to cook the perfect steak
- The meat should be at room temperature, well dried.
- Add salt and pepper only before frying.
- It is necessary to heat the frying pan well and then add vegetable oil.
- Fry the steak until golden brown without moving it. It is enough to fry a steak weighing 150 g and 2.5 cm thick for two minutes on each side. Then you need to add a piece of butter to the frying pan and fry for another three to five minutes. After frying, let it rest.
- Fry should be at a temperature of 63–65 °C.
