On a diet? Learn How to cook milanesa steak without breading
Milanese steak is very popular in daily life. Today, I'll share with you how to cook Milanese steak without breadcrumbs. Come and take a look!
Milanese Steak
Ingredient Preparation
Steak: You can choose tenderloin or rump steak, which are suitable for making Milanese steak. It is recommended to choose a steak 2 - 3 cm thick. Prepare an appropriate amount according to the number of people.
Seasonings: Salt, black pepper, olive oil, 2 - 3 cloves of garlic, 1 tablespoon of lemon juice, fresh rosemary or thyme, 20 - 30 grams of butter.
Preparing the Steak
First, take the steak out of the refrigerator and let it stand at room temperature for 30 - 40 minutes to allow the steak to warm up, which makes it heat more evenly during frying. You can mince the garlic and wash and chop the herbs for later use.
Marinating the Steak
Sprinkle salt and black pepper evenly on both sides of the steak and press gently to make the seasonings adhere better to the steak. Then pour 1 tablespoon of olive oil and spread it evenly. Marinate for 15 - 20 minutes.
Frying the Steak
Heat a pan over medium heat and pour in an appropriate amount of olive oil. When the oil is hot, add the steak. Fry over medium heat. Don't flip it immediately. Fry for 2 - 3 minutes. When a nice caramelized crust forms on the surface of the steak and the steak can move easily when you gently shake the pan, then flip it.
Fry the other side for 2 - 3 minutes as well. Adjust the frying time according to your personal preference. If you like it rarer, shorten the time; if you like it well-done, extend the time appropriately.
Adding Seasonings
When frying the second side, add the minced garlic and chopped herbs. Sauté the minced garlic and herbs in the oil for a while until fragrant, then spread the minced garlic and herbs evenly on the surface of the steak.
Adding Butter
After frying both sides of the steak, turn the heat down and add the butter. When the butter melts, constantly spoon the butter sauce in the pan over the steak to let the steak absorb the flavor of the butter. This takes about 1 - 2 minutes.
Resting the Steak
After the steak is fried, don't cut it immediately. Let it stand on a plate for 5 - 8 minutes to allow the meat juices to redistribute inside the steak. This way, the meat juices won't flow out in large amounts when cutting, and the taste will be more tender.
Plating
Finally, squeeze some lemon juice on the steak to add a fresh flavor. The Milanese steak without breadcrumbs is ready. You can pair it with some vegetables according to your personal preference, such as broccoli, carrots, cherry tomatoes, etc. It's nutritious and delicious.
How to cook milanesa steak without breading in air fryer?
Cooking Milanese steak in an air fryer is very simple. The method is as follows:
Preparing the Steak
Use kitchen paper to blot the surface moisture of the steak, then gently pound the steak with a meat mallet to make the meat more tender.
Seasoning
Sprinkle salt and black pepper evenly on both sides of the steak and press gently to make the seasonings penetrate the meat better. You can also add a little rosemary or thyme to enhance the aroma.
Preheating the Air Fryer
Preheat the air fryer to 200°C (about 392°F) for 3 - 5 minutes.
Cooking the Steak
Then place the seasoned steak on the grill of the air fryer, making sure there is a gap between the steaks to allow hot air to circulate evenly.
Set the temperature to 200°C and cook for 4 minutes, then flip it and cook for another 4 minutes. This will result in a steak that is about 6 - 7 minutes cooked.
If the steak is thicker, you can appropriately increase the time to cook it to your desired doneness.
Plating and Serving
Place the cooked steak on kitchen paper to absorb the excess oil, then transfer it to a plate.
You can squeeze a little lemon juice and serve it with asparagus, cherry tomatoes, or mashed potatoes.
How to cook milanesa steak on stove?
Preheat the Pan and Cold Oil: Heat the pan over medium heat and then pour in the olive oil. This can prevent the steak from sticking to the pan.
Controlling the Oil Temperature: When the oil starts to smoke slightly, the oil temperature is about 160 - 180°C. This is the best time to add the steak. If the oil temperature is too high, the surface of the steak is prone to burning; if the oil temperature is too low, the steak will absorb too much oil and it's difficult to form a crispy crust.
Fry the Fatty Side First: If the steak has a fat edge, place the fatty side down in the pan first to let the fat melt. The melted fat can add aroma to the steak and lubricate the pan, making the subsequent frying smoother.
Don't Flip Frequently: After adding the steak, fry for 2 - 3 minutes before flipping. After the other side is also fried to the right degree, you can adjust the number of flips according to the thickness of the steak and your personal preference. Flipping frequently will cause the meat juices to flow out and affect the taste.
Utilizing Butter: Add butter at the end of frying. Shake the pan to evenly coat the steak with the butter and enhance the flavor of the steak with the aroma of the butter.
Is milanesa steak tender to eat?
The texture of Milanese steak is relatively tender.
Generally speaking, when making Milanese steak, choose cuts such as tenderloin, rump steak, or ribeye. The meat of these cuts is inherently tender, and the muscle fibers are relatively thin, resulting in a tender texture after cooking.
If you want the texture of Milanese steak to be more consistent, during cooking, you can gently tap the steak with a meat mallet or rolling pin, which can break the meat fibers and make the steak more tender.
Secondly, marinate the steak before cooking. Marinating the steak with seasonings such as salt, black pepper, and acidic substances like lemon juice can not only enhance the flavor but also further soften the meat.
In addition, control the heat well during cooking. It is recommended to fry over medium heat, about 2 - 3 minutes per side. Adjust according to the thickness of the steak. This allows the surface of the steak to quickly form a crispy crust while keeping the inside tender and juicy.
Tips
However, it should be noted that if the cut of meat is incorrect, or if you over-pound the meat and break it apart, or if the frying time is too long, the texture of Milanese steak may also become tough.
How long to cook thin cut steak in the oven?
Generally speaking, it is suitable to preheat the oven to 180°C - 200°C when baking steak in the oven.
At a temperature of 180°C - 200°C, for a 1 - 1.5 cm thick steak, it only needs to be baked for 8 - 12 minutes. The specific time depends on the doneness you like:
Rare: If you like the tender texture of rare steak, bake for 8 - 9 minutes.
Medium: For medium-done steak, the baking time can be controlled at 9 - 10 minutes.
Medium Well: If you like medium well, bake for 10 - 12 minutes.
How do you cook steak without a frying pan?
If you don't have a frying pan, you can cook steak in the oven or air fryer.
Oven
Preheat the oven to 200°C.
Line a baking sheet with tin foil, place the steak on it, and season with salt and black pepper.
Put it in the middle rack of the oven and bake for 5 - 8 minutes. Adjust the time according to the thickness of the steak and the desired doneness.
Let the baked steak rest for 3 - 5 minutes before cutting to prevent the meat juices from flowing out.
Air Fryer
Season the steak with salt and black pepper.
Preheat the air fryer to 200°C.
Put the steak in the air fryer, cook for 3 minutes, flip it, and then cook for another 3 - 5 minutes.
Let it rest for a few minutes after taking it out to make the steak more juicy.
