In order to get rid of my excess weight permanently, I have changed my diet as well, except for the fact that I now regularly take iron in my hand again: Among other things, carbohydrates are now avoided in the evenings and there is of course more often a steak with only raw food and no saturation supplement on the table.
That's why I've been busy with steaks a lot lately. When it comes to roasting, I mainly follow the recommendations of the formerly well-known TV chef, dog book author and lifestyle expert Ulrich Klever, who once wrote an article in Playboy many years ago. There is also a book by him called Feinschmeckers Steakbook, which he wrote a long time before and that I got antiquarian.
In his steak book, Ulrich Klever published not only interesting basic knowledge about steaks, but also a whole series of recipes in which a lot is done with regard to seasonings and the like. In his Playboy article, however, he represented a very purist line, which I still follow today:"It is not allowed, as he wrote in his article, to overlay the fine aroma of a steak with strong spices, since it is a pity about that.
Like the old master in his article recommends that I season my steak only after roasting and only with a little salt and pepper (of course from the mill). Ulrich Klever also gave times, how long you have to fry steaks depending on the thickness and how far you want them "through". Unfortunately, the article, which I had kept for years, has meanwhile been lost. Therefore I have become accustomed to estimating the roasting time after the inspection, which I manage to do better and better with growing experience. I fry the steaks alternately from each side for one minute. The frequency of each side depends on the thickness and the last pass can be less than one minute.
The roasting process then proceeds as follows: I let my pan become hot without any fat, a heavy cast iron, first of all. Our electric cooker with ceramic hobs has nine steps. I first of all at level nine and then go back to level seven, because the steaks burn outside at the largest level. All preparations should be made when you put the steak in the pan, because from then on you have to keep an eye on the second hand of the kitchen clock.
Of course, I have the plate from which I want to eat the steak, salt and pepper, aluminium foil for covering, the spatula and butter and a knife. Of course I have prepared the side dishes, a salad plate or other raw food and prepared cutlery and napkin.
When the pan is hot, the steak comes in. After the first turn after exactly one minute, I look at the clock and count the next minute from the moment the steak is back in the pan. Now I put a slice of butter on the steak. After the last turn I spice up the top of the steak so that I don't have to turn it over on the plate and smear it unnecessarily. When the time is up, I put the steak with the already spiced side down on the plate and season the other side. Then I cover it with the aluminium foil and let it rest for a few minutes while I bring cutlery and napkin, my drink and my side dishes to the table.
Of course, everyone has his own taste and it's up to him how hard he wants his steak fried. But if you fry it completely, you can just as well eat roast beef. Ulrich Klever expressed it even more dramatically in his article and said that anyone who wanted to roast his steak through could eat his shoe soles.
