Steaks from Miratorg: types and recipes. - Bisteca alla fiorentina, Italy -

Rump steak very popular in french cuisine. The local butchers cut the cut in such a way that it turns out as many as three varieties of Rampa with different taste features:
- coeur de romsteck (meat cut from the center of the groats, used for cooking classic steak with self-submission);
- filet de romsteck ("round steak fillet" has cylindrical shape, about 30 cm long and somewhat reminiscent of a tenderloin);
- pavé de romsteck (a long loin cut into separate portions of steaks).

Rump steak also called "biker" or "bachelor" steak. It is prepared quite quickly and, at first glance, simply. However, in this case The line between a juicy steak and a dry, overcooked cut is very thin. For this reason, we recommend that you follow the correct temperature regime. Read more about it.

It will take no more than 7 minutes to cook a Rump steak. Please note that the cut is suitable for both grilling and oven cooking. In addition, the lean flesh from the back of the carcass is great for cooking. beef steaks. You can find their recipes.

What is ramp steak and how to cook it

Although the Rump steak is classified as a tough cut, moist aging of the meat helps to make it softer and more tender. In order for the budget cuts to turn out soft and juicy, they are recommended to be marinated beforehand. For example, in pepper, spices, lemon juice or soy sauce. For spice, you can add garlic and smoked paprika.

The approximate marinating time for a steak is 40-60 minutes, but more is possible. But salting the Rump steak is better at the very end, as the salt “draws” moisture from the muscle fibers. Because of this, the finished meat is tough and tasteless.

While frying the steak, do not turn it over too often, as all the spices will burn out and the pattern will be broken. Frequent turning is recommended for thin and tough steaks - this ensures that they are quickly and evenly cooked. In our case, fry the steak for 4 minutes on each side. For steaks from the back beef carcass(the so-called "back") the optimal degree of roasting is considered medium rare.

If you're grilling Rump Steak, be careful not to drip fat onto the coals. Otherwise, ignition cannot be avoided. You need heat, not fire. It is contraindicated for lean steaks, as it turns them into a "sole".

You should always have a spare surface where you can transfer the meat if suddenly the coals get too hot. To do this, two zones of heat (high and moderate) are formed in the grill. It is not recommended to cool ignited coals with water, since this causes the temperature of the working surface to drop sharply and then you can forget about beautiful crust and proper frying.

Ready Rump steak you need to remove from the grill or pan and give a few minutes to "rest". During this time, the internal temperature of the meat will rise a few more degrees - you need to remove the meat from the grill when its internal temperature is 2-3 degrees lower than what you need.

An ideal side dish for such a steak would be potatoes baked in slices in the oven, or vegetable stew. They perfectly complement the taste of meat. Lunch will be very hearty and delicious. Optionally, you can add sauce - spicy or sweet and sour - depending on your taste preferences.

Bon appetit!

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• — Beef de chorizo, Argentina —

  Traditional side dish: french fries

  Sauce: chimichurri

  From the name, it may seem that this is some kind of local variety of the popular Spanish sausage. It's actually the loin steak we know as the striploin. The cut has a concentrated, bright beef flavor. Distinctive feature steak - a thick strip of fat around the perimeter.

• - Bisteca alla fiorentina, Italy -

  Traditional side dish: green salad

  Dressing: freshly squeezed lemon juice

  Florentine steak is culinary calling card Tuscan cuisine. A typical cut for Fiorentina is a porterhouse or teebone, but not just any, but exclusively Chianina bulls. The thickness of the steak is 5 cm. Of the spices, only salt, pepper and olive oil. The meat has one degree of roasting: the top of the steak should be covered with a slightly charred crust, while the center of the piece should remain pink.

• - Tomahawk, Australia -

  Traditional side dish: vegetables fried in butter

  Sauce: Béarnais

  Either because of the size, the weight of the steak can reach 1.5 kg, or because of the shape, reminiscent of the formidable weapon of distant ancestors, Australians are very fond of the tomahawk steak. This is a rib eye with a whole rib bone, which is trimmed of meat and fat, thanks to which it becomes like a handle, and the meat looks like a tomahawk blade.

• — Cecina, Mexico —

  Traditional side dish: rice, tortilla, fried beans

  Sauce: A mixture of red onion, jalapeno and tomato salsa

  Cooking cechina steak is a whole ritual invented about 200 years ago. First, the meat is cut into wide but thin strips, then generously sprinkled with salt on both sides and left to dry in the sun for 30 minutes to 48 hours. Before serving, the jerky is fried in a pan. The best cuts for cooking cecina steak are legs and tenderloin.

• — New York Strip, America —

  Traditional side dish: green salad or fried vegetables

  Sauce: wine

  In addition to the Argentines, Americans also have a weakness for cuts from the lumbar. Most often, a cut can be found under the name "New York Strip". Americans value steak for its juiciness, moderate marbling, and pronounced "steak" flavor.

• - Kobe Wagyu, Japan -

  Dressing: mix of chopped garlic, soy sauce, sake and Worcestershire sauce

  Only Tajima gobies raised in Hyogo Prefecture can be called Kobe. One of the main criteria for evaluating Kobe is marbling. According to the Japanese classification, meat must meet quality categories A or B. According to the gradation of marbling, the meat must be assigned a rank of at least 4. The most popular steak cuts are thin edge with loin(shortloin), sirloin and rib steak.

• - Chuleton, Spain -

  Traditional side dish: baked potatoes

  Sauce: romesco

  The same national dish, like paella and tapas, for the Spaniards is the chuleton steak. It is a very thick piece of bone-in ribeye that is seasoned with salt and grilled.

• — Rump, England —

  Traditional garnish: Yorkshire pudding, baked potato

  Sauce: English mustard or gravy

  It is quite expensive to cook roast beef every weekend, so the British found a more budgetary replacement for it: a ramp or a rump, which is more familiar to our ears. The meat between the pelvic bone and the sacrum is quite tough, so it is pre-marinated and then simmered in the oven for 4-5 hours at 75 degrees.

• — Tartarus, France —

  Traditional side dish: french fries and a raw egg

  Sauce: Tabasco mix with Worcestershire sauce

  Mongolian nomads before a long journey salted a piece of meat and put it under the saddle. After several hours of unpretentious cooking it turned out an analogue of the dish that we know as the Tatar beef steak. When the recipe fell into the hands of the French, they ennobled the dish and added to it their characteristic culinary delights. There was a mound of raw, finely chopped tenderloin meat with a depression at the top, into which an egg is usually broken.

• — Kalbi steak, Korea —

  Traditional garnish: bok choy with sesame oil

  Marinade of garlic, red wine, soy sauce and honey

  For cooking national dish Korean cuisine only two cuts are good: short ribs and flank steak. To enhance the taste and aroma of cuts, the meat is kept in a special marinade, and then grilled.

I have been cooking steaks for many years, from the very different meat and I hope I do it well. In this article, I decided to collect all my experience, which will allow you to achieve perfection in cooking steaks. And feel free to follow the links - they lead to other articles that cover various aspects of frying and serving steaks, such as preparing meat or making steak sauces.

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How to cook the perfect steak

cook flawless steak May be difficult task even for a skilled cook: small pieces of meat can cook too quickly, becoming dry and tough, too large ones can burn on the outside without being fried inside. If you're new to steak cooking, I recommend using a heavy skillet or grill pan - a charcoal or electric grill is also great for steaks, but the pan will make it easier to control the temperature.

Step 1 - prepare the steak

Cooking a steak begins with choosing meat in the store or butcher shop. As a rule, imported beef is used for steaks, and although in Lately high-quality steaks from Russian beef began to appear; foreign terminology is still used to classify cuts of meat. The easiest way to train in steak frying is on steaks. ribeye And striploin, aka New York (in our classification, these cuts more or less correspond to a thick and thin edge) - they are soft on their own, and they will turn out delicious, even if you miss a little with frying.

Pay attention to the so-called meat marbling: the fat should be as evenly distributed as possible over the meat, then during the cooking of the steak, these inclusions of fat will melt, making the meat more tasty and juicy. The classic thickness of steaks - 2.5 centimeters, and if you buy meat already cut, make sure that the steaks are the correct thickness, if you take big piece- try on how you will cut it. So let's get started.

• If the steak has been frozen, thaw it overnight in the refrigerator and pat dry.
• Remove the steak from the refrigerator at least 20 minutes before grilling to allow it to come to room temperature.
• Brush the steaks on both sides vegetable oil(I use olive oil, but you can use any unscented vegetable oil instead) and season generously with salt.

See also:

Step 2 - Heat up the pan

• Heat the skillet over medium-high heat until it is hot but not smoking (if the skillet is too hot, the steak will burn on the outside before the inside is cooked, making it tough).
• The sizzle that will be heard after you place the steaks in the pan will let you know if it has warmed up to the desired temperature.
• Another way to check the heat of the pan is to drop a little water on it: if you heat the pan well, the droplet will gather into an elastic ball that will run around the surface of the pan like mad.

Step 3 - cook to taste

• For medium rare, place the steaks in the skillet so that they are not touching and let them cook for 1 minute.
• Gently turn the steaks over with tongs (don't break them or the juices will run out) and fry for 1 more minute to form a crust.
• Turn the steaks over again and lower the heat to medium. Fry for 2 minutes, turn over, and fry for another 2 minutes.
• To test for doneness, gently press down on the steak with your fingertip. Rare steak should be soft and pliable, well-done firm, and the average steak, as expected, will be something in between.

Cooking time for steaks

You can vary the steaks to your taste by increasing or decreasing the cooking time. The following is a guideline for a 2.5 cm thick steak. Thicker steaks require more cooking time and vice versa.

• Rare (with blood) - 1-2 minutes on each side, let rest 6-8 minutes;
• Medium rare (low roast) - 2-2.5 minutes on each side, let rest 5 minutes;
• Medium ( medium rare) - 3 minutes on each side, let rest 4 minutes;
• Well done (well-done) - 4.5 minutes on each side, let rest 1 minute.

However, the most accurate (albeit not always accessible to a beginner) way to determine the doneness of a steak is to use a meat thermometer.

See also:

Step 4 - Let the Steaks Rest

• Leaving the meat to lie down for a while is just as important as cooking it properly - in these few minutes, the juices will be distributed inside the piece, the temperature outside and inside will even out, and the whole steak will become warm, juicy and tender.
• Remove the steaks from the pan, season with black pepper and place in a baking dish. Place a slice on each steak butter, cover with foil and leave in a warm place for 4-5 minutes.
• Remember let better steak resting longer than necessary, and not less, this will allow him to acquire the greatest aroma and softness.

See also:

Taste, texture and aroma directly depend on the location of the pulp in the carcass. Do not forget that each cut has its own culinary value, cooking method, optimal roasting.

Tenderloin, thin and thick edge, scapular part, flank differ in structure, fiber thickness, amount of fatty layers. Experienced chefs pay attention to the degree of marbling, the presence of bones and other important nuances. To choose the right meat, it is advisable to understand its types, find out from which part of the beef the steak is made. So, let's look at the kitchen of steakhouses ...

A variety of steaks, their culinary features and names

For cooking delicious steaks, ordinary veal tenderloin is suitable, but experts buy meat of specially bred breeds. There are only a few of them: Scottish Angus (Aberdeen-Angus), Japanese Wagyu, English Hereford, their hybrids.

Angus and Hereford inherit best qualities: a high degree of marbling, a large mass of muscles, a small percentage of waste.

The usual beef cue ball (entrecote, thick edge) is not quite suitable for frying, because its structure is quite dense, and fatty layers are completely absent. The steak will come out too dry, tough, not appetizing in appearance. It is better to marinate such a product and prepare another dish: veal chops, roast, medallions in sauce.

Attention!

Juiciness and tenderness depend on the type of cut fried meat, its aroma, flavor range, even the choice of garnish and sauce.

So, consider the optimal parts of the carcass and types of beef steaks.

Tenderloin or Tenderloin - lean and tender meat

The meat is located under the spine, does not participate in the loads of the animal, therefore it is considered the most soft part ink. in the tenderloin enough valuable protein, which is necessary for children and pregnant women. One piece is able to restore strength after physical or mental labor. Suitable for diet food, because there are practically no fat inclusions in it.


In the market, it is easy to confuse the tenderloin with the cheaper and tougher entrecote. Cunning sellers skillfully disguise it, passing it off as a tender and expensive cut. Often, the flesh is cut from the shoulder blade or thigh, giving the piece an oblong shape.

How to distinguish Tenderloin from thick edge and other meat?

• no veins;
• on one side there is a thin and long film;
• loose texture;
• fibers are large and long;
• the tenderloin is much narrower than the entrecote;
• the pulp is evenly colored;
• the color is darker than at the thick edge;
• slices can be seen on a piece, the surface is not smooth;
• piece length no more than 45 cm;
• The tenderloin tapers evenly.

Chefs recommend buying unpeeled tenderloin, because she has a peculiar muscle structure, not like other cuts. It consists of a head, a central part, a tail and a cuff. Between themselves, the pieces differ in thickness and density, so not all segments are used for steaks.

Culinary features of tenderloin

Head located in the widest part of the Tenderloin, resembles a weighty process. It has more fat layers than other segments. A piece is good for cooking beef stroganoff, steak, goulash (tail and cuffs can be used for these dishes). Often they make carpaccio from it. However, in inexpensive restaurants it is often used for steaks, although they turn out to be harsh.

cuff- the thinnest strip of meat that runs along the entire length of the tail, and is connected to the “body” with a film. The meat is tender and cooks very quickly. Mainly used for frying meat dishes with sauce.

Tail- the narrowed part of the Tenderloin, which dries quickly in the pan. IN budget restaurants chefs are tricky: a piece is cut, turned inside out and fixed with foil, then fried, served as a favorite dish!

The central part of the chefs is worth its weight in gold, because the most tender dishes are prepared from it beef steaks(Mignon and Chateaubriand).

For filet Mignon, only the middle part is taken, so only two thick pieces are obtained from one tenderloin. In cheap restaurants, they can use all the pulp, along with the head. Mignon is considered to be a female steak, as it is the softest and leanest. Meat fascinates with bright taste, juiciness and tenderness.


Chateaubriand is made from the thick part of the tenderloin that is near the head. Cooks fry whole, with the expectation of two people, or divided into 2 pieces. The steak comes out a little wider and thicker than the Mignon. It was invented by the personal chef of the Viscount Chateaubriand. Served with amazing sauce prepared on the basis of white wine with wormwood, shallots and lemon juice.

Rib eye or thick edge is a popular restaurant dish.

The thick edge is distinguished by a special structure, valued for its high degree of marbling and original taste. The name of the cut is translated as "eye on the bone."


Closer to the neck, it consists of three muscles that smoothly merge into one. The steak comes out fatty, tender and juicy, which is why men often order it.

"Eye" is a professional term that refers to the size of the muscular section, although in the cut the contours of the muscles slightly resemble the organ of vision.

The ribeye is located in the upper back, between the 5th and 13th ribs, connected to a thin edge (Striploin). Practically does not participate in the life of the animal, so the meat is quite soft. Fat layers accumulate more actively than in other muscles. The most valuable part- the first third of the cut, which is located near the neck. It is along the thick edge that conclusions are drawn about the marbling of the rest of the meat!

Steaks from a thick edge can be of two types:

1. The rib (Cowboy Steak or Prime Rib) is cut along with the rib bone. During frying, it gives an incredible aroma, slightly nutty flavor.
2. Ribeye is tender meat without bones. The rib is removed immediately when cutting the carcass.

Striploin (thin edge) - chic meat for frying

Striploin is translated as a flat tenderloin, as the cut is slightly wider and lower in shape than Ribeye. The meat is cut from the lumbar part of the carcass, after the 13th rib.


The fibers are large, but quite tender and soft. On the edge is a dense vein, which is cut only in the kitchen expensive restaurants. A small vertebral muscle runs along the entire length (on the side). During cooking, it can fall off, so you need to turn the piece over very carefully. The cut frames a thick layer of fat, but only on one side.

Steaks fascinate with a concentrated meat taste, so they are rightfully considered a masculine dish. Two types of steaks are prepared from a thin edge: Striploin and New York.

Butt or Sirloin – Moderately tough and lean meat

Sirloin - the pulp of the lumbar part, which is located near the head of the tenderloin. The meat is a bit harsh, lean and with large fibers.


Fat layers are concentrated on one side, giving the dish an original aftertaste.

Attention!

Due to the low degree of marbling, the steak is easy to dry, so it is undesirable to overcook it on fire.

A piece of butt roasted on open fire, mainly on coals. It is not as juicy and tender as Ribeye, but we love it for its amazing meat taste which is quite bright and saturated.

The cut is divided into several types:

1. Sirloin flap has a rough texture. To soften the fibers a little, the piece is pre-marinated. Cooks advise medium roasting, otherwise the meat will turn into crackers.
2. Top sirloin is taken from the central lumbar part, fried at high temperature like other steaks. Recommended roast medium re.

Large bone-in steaks are food for real men!

Some types of steaks are gigantic, mostly served without garnish. A piece is cut from the carcass along with the costal bones and vertebrae. There are different cuts on both sides: tenderloin and Striploin (or Ribeye). They differ in the structure of the fibers, the number of fatty inclusions, density and stiffness.

For each part you need different time cooking, so this dish is trusted exclusively by experienced chefs.

Because of big size the meat takes a long time to cook. There is a risk of overdrying the lean part, and not bringing the thick or thin edge to the desired degree of roasting.

Giant steaks are prized for their overwhelming flavor. The stone enriches the food: the pulp fascinates with amazing taste, and with each piece new notes appear. The dish is considered to be masculine, because girls practically do not order it because of its impressive weight and rich aftertaste.


Meat on the bone is of two types:

1. T-bone is a delicacy of real gourmets. Distinctive feature - T-shaped bone. On one side there is a small piece of tenderloin (mostly the narrow part), and on the other side there is a striploin with a thick fat layer. raw steak weighs more than 450 grams, can reach up to a kilogram.
2. Porterhouse is the king of steaks. The heaviest, most satisfying piece of meat, which is cut from the lumbar. It looks like a T-bone, but the cuts in the cut are an order of magnitude larger, and the bone itself is several times smaller. One serving can weigh about a kilogram. In the 18th century, London taverns were called porterhouses, where workers came to drink beer or porter. Over time, the establishments turned into restaurants that impress with a variety of delicious steaks.

Budget steaks - amazing food at a low cost

Who said that cheap meat is not suitable for cooking a chic dish? From the pulp of the shoulder blade, thigh and flank, you can create an amazing dish!

Flank - the highlight of steakhouses

Flank - a small cut that supports the stomach and intestines of the animal, does not participate in its movement. The piece is unusually flat and wide, resembling a rectangle. Fat streaks are located on top, but in a small amount. Muscle fibers are quite large and loose, which must be taken into account during cooking. They are directed differently than other cuts: at an angle, almost parallel to the plane of the grill.


Flank is considered a lean and tough steak, so it is undesirable to overexpose it on fire. The degree of marbling is much lower than that of Ribeye, so the cut is easy to overdry. Despite the low quality, it has an amazing meat taste.: refined and pronounced. Usually a piece weighs more than a kilogram.

When serving, be sure to cut it, since the degree of softness of the dish depends on the slope of the cut. Meat counts budget option, initially settled in the kitchen of the poor.

From the Flank cut, you can cook several steaks:

1. Flank steak is cut from the flank. Differs in fine juiciness, aroma and smart taste scale.
2. Steak Machete- a long and narrow piece of internal diaphragm with relatively good marbling. He was loved for his intense and pronounced taste. The piece visually resembles a Latin American knife, which is why it owes its name.
3. Butcher's steak is cut from the diaphragm. Butchers and merchants initially did not put it on the counter, but left it for themselves. He is valued for bright taste, original and delicate texture. Like all Flank cut steaks, it must be cut or divided into two parts when serving.

Chuck - rich variety of steaks

The Chuck cut is cut from the neck and shoulder part of the bulls. There are few fat inclusions in it, but the dish comes out quite juicy and moderately hard. During cooking, cooks take into account all the nuances, so several steaks can be made from one cut, completely different in taste and texture.


Denver steak. The pulp is under the shoulder blade of the animal. Marbling is quite high, so the dish turns out tasty, juicy, not too hard. Average weight about 700 grams.

Top Blade. The meat has a dense texture. A dense vein runs through the entire length of the piece. During the cooking process, it practically does not soften, so the product is used in budgetary institutions. If you cut the core, you get wonderful dish Flat Iron. The weight of a piece is about 600 grams. Marbling is quite good, fatty streaks are scattered over the entire surface. The steak comes out quite juicy, so it is not marinated before cooking. Chefs recommend to buy the product wet aging so that the meat taste is more harmonious.

Flat Iron(Kansas or Top Blade) has an incredible aroma and taste. The flesh is cut from the shoulder part, which is adjacent to the shoulder blade. The piece resembles the shape of an iron soleplate, which is how it got its name. It has a good degree of marbling, so the food comes out quite juicy and tender. Before cooking, the meat is opened, the vein is carefully removed, leaving all the fatty layers. The weight of one steak can be about 200 grams, so a dozen servings will be obtained from one cut. Gourmets determined Flat Iron second place after Tenderloin.

Chuck I Roll cut from the neck cut. The steak is tough but juicy enough. Gourmets are sure that it tastes like Ribeye, but cooks a little longer due to the dense texture. The piece is sinewy, narrows on one side, there are connective tissues. Fat filaments are not scattered over the surface of the meat, but are concentrated closer to the center and edge.

Vegas Strip By palatability reminiscent of New York, but comes out a little tougher. It attracts with an amazing aftertaste. Marbling is good: fried piece turns out quite juicy.

Specific Steaks Round

Round - a cut from the hip part of the carcass. It has a low degree of marbling, so the dish will not be as juicy as Tenderloin or Striploin. Depending on the cutting, the pulp may contain a thigh bone.


The piece is framed by a dense film with a small amount fat. Before cooking, the meat must be marinated to soften the tough fibers. It is often beaten and grilled, stewed in savory sauces, make roast beef, stuff, bake with low temperatures(in foil or vacuum bags).

From the cut, you can cook several types of steak:

• Rump (Romsteak);
• Top Side;
• I of the Round;
• Bottom Round.

Each type is different great taste and aroma. After marinating, 10 minutes is enough to prepare an excellent dish!

When choosing meat for future steaks, it is advisable to take into account the personal preferences of the guests, the specific flavor range, saturation and fat content of the cut. It is easy to prepare a chic dish from a properly selected piece of pulp!

Useful video

The meat specialist talks in detail about how to choose the right steak and how one meat differs from another.

I learned the Zen of cooking high quality juicy steaks. Once again I read about meat cuts, I decided to try fresh angus beef ass steak. 6 centimeters thick. It was easy and simple to make this one.

The first way: cut a 1 kg piece into two, cut off the fat, and fried on each side for 1.5 minutes. Then in the oven for 15 minutes at 200 degrees. It turned out nishtyak, something between a medium and already a little closer to a welldan medium. Unfortunately, I forgot to take a picture, so it probably doesn’t count and I have to cook the same one again? :)

The second way: in the photo above is not from oven steak, and fried on a grill pan. On both sides for 2.5 minutes, the sides are still each for 1 minute, and then set a low fire, stuck a thermometer into the meat and waited. I turned the steak every 3 minutes, the temperature rose and after 7-8 minutes it reached 52 degrees inside the steak. I was very hungry, so I removed the meat and waited a couple more minutes.

The result is below, it turned out very tender and juicy. Something between medium-rare and medium.