{"id":3483,"date":"2026-09-17T11:31:17","date_gmt":"2026-09-17T09:31:17","guid":{"rendered":"https:\/\/naragh.hu\/receptek\/steak-sutes-utmutato\/"},"modified":"2026-09-17T17:31:22","modified_gmt":"2026-09-17T15:31:22","slug":"steak-sutes-utmutato","status":"publish","type":"page","link":"https:\/\/naragh.hu\/en\/receptek\/steak-sutes-utmutato\/","title":{"rendered":"Steak s\u00fct\u00e9s \u00fatmutat\u00f3 \u00e9s k\u00f6ret javaslatok"},"content":{"rendered":"
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Steak s\u00fct\u00e9s \u00fatmutat\u00f3 \u00e9s k\u00f6ret javaslatok<\/h1>\n

A pihentet\u00e9st\u0151l a szeletel\u00e9sig: minden, amit a t\u00f6k\u00e9letes steakhez tudni kell, rozmaringos burgony\u00e1val.<\/p>\n

Steak s\u00fct\u00e9s l\u00e9p\u00e9sr\u0151l l\u00e9p\u00e9sre<\/h2>\n

Indulj szobah\u0151m\u00e9rs\u00e9klet\u0171 h\u00fasb\u00f3l<\/h3>\n

A j\u00f3 steak egyik titka, hogy sosem szabad hideg h\u00fasb\u00f3l kiindulni. Vedd ki a steaket a h\u0171t\u0151b\u0151l legal\u00e1bb 30-60 perccel a s\u00fct\u00e9s el\u0151tt, \u00e9s hagyd, hogy szobah\u0151m\u00e9rs\u00e9klet\u0171re melegedjen – \u00edgy egyenletesebben fog \u00e1ts\u00fclni.<\/p>\n

Forr\u00f3 serpeny\u0151, kev\u00e9s olaj<\/h3>\n

Forr\u00f3s\u00edtsd fel a serpeny\u0151t magas h\u0151fokon, majd tegy\u00e9l bele egy kev\u00e9s olajat. Amikor az olaj m\u00e1r szinte f\u00fcst\u00f6l, j\u00f6het a steak.<\/p>\n

S\u00fct\u00e9s \u00e9s vajas locsol\u00e1s<\/h3>\n

S\u00fcsd oldalank\u00e9nt 2-3 percig, majd ha vastagabb a h\u00fas, dobd mell\u00e9 a vajat, p\u00e1r gerezd fokhagym\u00e1t, friss rozmaringot vagy kakukkf\u00fcvet. Kanalazd a forr\u00f3 vajat a h\u00fasra – ez seg\u00edt egyenletesebben s\u00fctni \u00e9s gazdagabb \u00edzt ad.<\/p>\n

Pihentet\u00e9s<\/h3>\n

Fontos, hogy s\u00fct\u00e9s ut\u00e1n pihentess\u00fck a h\u00fasokat! Csomagold be laz\u00e1n aluf\u00f3li\u00e1ba, \u00e9s hagyd \u00e1llni 5-10 percig. Ezalatt a bels\u0151 szaftok \u00fajra eloszlanak, \u00e9s sokkal szaftosabb, \u00edzesebb lesz a v\u00e9geredm\u00e9ny. A f\u00f3li\u00e1t ne z\u00e1rd le teljesen, csak laz\u00e1n fedd be, hogy ne p\u00e1rol\u00f3djon tov\u00e1bb.<\/p>\n

Szeletel\u00e9s<\/h3>\n

A steaket mindig a rostokra mer\u0151legesen szeleteld – \u00edgy lesz igaz\u00e1n oml\u00f3s. Ha rossz ir\u00e1nyba v\u00e1gsz, a h\u00fas sz\u00e1las, r\u00e1g\u00f3s lehet, m\u00e9g akkor is, ha j\u00f3l van elk\u00e9sz\u00edtve.<\/p>\n

Rozmaringos burgonya<\/h2>\n

A rozmaringos burgonya elk\u00e9sz\u00edt\u00e9s\u00e9hez sz\u00fcks\u00e9g lesz burgony\u00e1ra, friss vagy sz\u00e1r\u00edtott rozmaringra, fokhagym\u00e1ra, ol\u00edvaolajra, s\u00f3ra \u00e9s frissen \u0151r\u00f6lt fekete borsra. A rozmaring \u00e9s a fokhagyma kombin\u00e1ci\u00f3ja adja a k\u00f6ret jellegzetes \u00edz\u00e9t.<\/p>\n

A burgony\u00e1t v\u00e9konyan fel kell szeletelni vagy kock\u00e1ra v\u00e1gni, majd \u00f6sszekeverni az ol\u00edvaolajjal, rozmaringgal, z\u00fazott fokhagym\u00e1val, s\u00f3val \u00e9s borssal. Ezut\u00e1n egyenletesen eloszlatva egy s\u00fct\u0151lemezre kell helyezni, \u00e9s aranybarn\u00e1ra s\u00fctni.<\/p>\n

Mihez aj\u00e1nljuk<\/h2>\n

Ribeye (Ribeye)<\/a>Tenderloin (Striploin)<\/a>Picanha<\/a>Filet mignon (sirloin)<\/a><\/p>\n

A recept egy lapon<\/h2>
\"Steak<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Steak s\u00fct\u00e9s \u00fatmutat\u00f3 \u00e9s k\u00f6ret javaslatok A pihentet\u00e9st\u0151l a szeletel\u00e9sig: minden, amit a t\u00f6k\u00e9letes steakhez tudni kell, rozmaringos burgony\u00e1val. Steak s\u00fct\u00e9s l\u00e9p\u00e9sr\u0151l l\u00e9p\u00e9sre Indulj szobah\u0151m\u00e9rs\u00e9klet\u0171 h\u00fasb\u00f3l A j\u00f3 steak egyik titka, hogy sosem szabad hideg h\u00fasb\u00f3l kiindulni. Vedd ki a steaket a h\u0171t\u0151b\u0151l legal\u00e1bb 30-60 perccel a s\u00fct\u00e9s el\u0151tt, \u00e9s hagyd, hogy szobah\u0151m\u00e9rs\u00e9klet\u0171re melegedjen – […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":3473,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-3483","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/naragh.hu\/en\/wp-json\/wp\/v2\/pages\/3483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/naragh.hu\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/naragh.hu\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/naragh.hu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/naragh.hu\/en\/wp-json\/wp\/v2\/comments?post=3483"}],"version-history":[{"count":5,"href":"https:\/\/naragh.hu\/en\/wp-json\/wp\/v2\/pages\/3483\/revisions"}],"predecessor-version":[{"id":3602,"href":"https:\/\/naragh.hu\/en\/wp-json\/wp\/v2\/pages\/3483\/revisions\/3602"}],"up":[{"embeddable":true,"href":"https:\/\/naragh.hu\/en\/wp-json\/wp\/v2\/pages\/3473"}],"wp:attachment":[{"href":"https:\/\/naragh.hu\/en\/wp-json\/wp\/v2\/media?parent=3483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}