How to fry a beef steak in a pan. Cooking beef steak at home is easy

Step-by-step recipes for juicy beef steak in a pan with cognac, garlic, herbs

2018-10-18 Marina Vykhodtseva

Grade
prescription

1508

Time
(min)

servings
(people)

In 100 grams of the finished dish

15 gr.

15 gr.

carbohydrates

3 gr.

203 kcal.

Option 1: Classic Grilled Beef Steak Recipe

A steak is a large piece of meat that can be cooked to varying degrees of doneness. Someone likes a slightly stewed product, some people like it with blood, but most often they cook medium. This is a medium rare. Of course, there is always the opportunity to bring it to absolute readiness (welldone), but in this case you can easily overdry. This is especially true for beef. This meat requires careful attention, compliance with all the rules.

Ingredients

• 600 g beef (2 steaks);
• 1 tsp salt;
• 0.3 tsp pepper;
• 4 sprigs of rosemary;
• 3 tablespoons of oil.

The classic recipe for beef steak in a pan

Take the meat out of the refrigerator at least an hour before cooking. Let the beef “rest” at room temperature so that the internal juices are evenly distributed among the fibers. It is not recommended to wash the steaks, wipe them with disposable paper towels. The less moisture left on the surface, the better.

Warm up the skillet. It cannot be lubricated; fats are not used directly for frying classic steaks.

While the pan is heating, rub the beef with salt and freshly ground pepper. Then immediately grease the pieces with oil. Carefully rub it into the fibers from all sides.

As soon as the pan heats up well (this is very important), lay out the meat. Cook for a minute at maximum heat, then turn over. A brown crust should appear on the pieces. If it does not form in a minute, then we stand a little longer. We take the shoulder blades, put a piece of beef on the edge, “seal” the ends on all sides for 20-30 seconds.

We shift the meat into a mold, put in the oven for ten minutes. Warm up at 200 degrees. We take out, add rosemary, cover everything together with foil or quickly throw it into a container with a lid, leave for ten minutes. Serve beef with mushroom and cream sauces, potatoes, rice.

When cooking steaks, you need to forget about forks and knives, turn the meat over with shoulder blades only, you can use spoons, you can’t pierce it, otherwise the juice will flow out.

Option 2: Quick Recipe for Browned Beef Steak in a Pan

It is not necessary to warm up such meat in the oven, it is cooked only in a frying pan. This is what reduces the time. We choose two large pieces, about three centimeters thick. Marbled beef, which has streaks of fat, is ideal for dishes.

Ingredients

• 30 ml of olive oil;
• 30 g butter;
• 2 steaks;
• salt and pepper.

How to quickly cook beef steaks in a skillet

It is desirable for meat to warm up on the table. If there is no time for this, then simply carefully wipe it with napkins. Sprinkle with pepper, salt, rub the spices over the surface and grease with olive oil.

Heat up a regular frying pan. As soon as a light smoke comes out of it, lay out the pieces of beef. We press to the bottom with the shoulder blades for a few seconds. We cook for a minute, turn it over, also press it, let the pea appear on this side. Then we lift and scroll the piece, seal the ends of the steak.

We continue to fry for a minute on each side, turn over 3-7 more times. Then we grease the steaks with butter, cover the pan and let the beef “rest” for 10 minutes, while turning off the stove.

Only a really well-heated pan with a thick bottom can seal the juices inside the meat and give a ruddy crust. In cooking, its formation on a dry surface is called the Mayer reaction or caramelization. If you put the steak in an insufficiently heated pan, it will begin to release juice, the crust will soften.

Option 3: Glossy beef steak in a pan

The recipe for an unusually beautiful and ruddy steak in a pan. For the marinade, you will need cognac and a little soy sauce. You can replace it with teriyaki. The recipe indicates a mixture of peppers, it is advisable to crush a few peas yourself, pre-chopped spices do not give the same flavor.

Ingredients

• 2 spoons of cognac;
• 800 g of beef;
• 3 tablespoons of soy sauce;
• half a lemon;
• 4 tablespoons of oil;
• 0.3 tsp pepper mixtures;
• 2 tsp honey.

How to cook

We mix honey and soy sauce, add juice from half a lemon, add ground pepper and a couple of tablespoons of cognac. Grind the ingredients well, dissolve the spices. If using lightly salted soy sauce, you can add a couple of pinches of salt.

This marinade is enough for three medium-sized steaks or two large cuts of beef. Approximately by weight, they will be 700-800 grams. We wipe the meat dry, grease with the prepared marinade, leave it on the table. It is advisable to cover with foil. We hold out for a couple of hours. After an hour, turn over to the other side.

For such meat, the pan also needs to be very well heated, but add a little oil to it. We also heat the oven, the temperature is 220 degrees.

Place beef steaks in hot oil. Since we have a strong fire, the surface warmed up well, a golden crust will appear very quickly. Carefully flip the meat over and brown the other side. Seal the edges if desired.

Remove the pan from the stove and immediately send it to the oven. If the handle is plastic, then it must be unscrewed. We warm up the beef for exactly 11 minutes, do not hold it longer.

Remove the meat from the oven, cover with a lid or a piece of foil. Ten minutes is enough for the moisture inside the piece to be evenly distributed. We supplement the steaks with herbs, side dishes, rosemary sprigs.

Very often, such a marinade is prepared with the addition of garlic. In this case, we cut it into large plates, and before laying the beef in the pan, be sure to shake off all the pieces, otherwise they will burn.

Option 4: Beef steak in a pan (sirloin steak)

Recipe for medium rare marbled steak with fragrant herbs. Despite all the chic of the dish, such beef is prepared very simply and quickly.

Ingredients

• 300 g of beef;
• 10 ml lemon juice;
• 2 sprigs of thyme;
• 8 g of garlic;
• 1.5 tsp oils;
• 1 tsp soy sauce;
• sprig of parsley;
• 1 sprig of dill;
• 20 g butter.

Step by step recipe

Mix lemon juice with butter and soy sauce, add ground pepper and, if desired, a small pinch of salt. We rub everything together, grease the piece of beef with the prepared mixture on all sides. Put in the freezer for ten minutes.

We take out the beef, heat the pan. Spray the meat with oil, send to a dry hot surface. We cook the first side for 2.5 minutes, then the second side for the same amount, plus we seal the ends of the piece for 30 seconds. All this time, the stove is turned on at the maximum level.

We lift a piece of meat, throw greens and chopped garlic into the pan, turn off the stove. We lower the steak, cover the pan, let the beef stand for a quarter of an hour.

You can put not garlic with herbs under the meat, but rosemary sprigs, which also go well with beef.

Option 5: Flawless Grilled Beef Steak

To cook such a steak, we need a frying pan with a corrugated surface, it is also called a "grill". Additionally, you will need two types of oil and some spices.

Ingredients

• 2 tablespoons of vegetable oil;
• 25 g butter;
• 2 steaks;
• 10 g of garlic;
• ground pepper.

How to cook

We wipe the beef dry, do not add any spices, otherwise the meat will start to give out juice, moisture will appear on the surface again. Lubricate the pieces with vegetable oil.

We heat up a dry grill, spread the beef and fry until cooked on one and the other side, turn over after three minutes. If the meat is young and fresh, then it will cook quickly.

Butter needs to be softened or slightly melted. Add salt and pepper to it. We stir.

Remove the finished beef from the pan, generously grease with oil and salt, cover only the upper side, throw in an inverted bowl, leave for 8-10 minutes.

At the very end, you can grease the fried steaks not with butter and spices, but pour over soy sauce, it will perfectly soak the pieces and fill the missing taste.

When we have a quality large cut of meat, we want to have a great dinner without being tormented by complicated cooking methods and extravagant sauces. The best in simplicity! There's nothing better than a delicious, old-fashioned, unassuming beef steak that you can cook at home. So why does cooking sometimes seem so difficult? It's all about the details. Learn the art of the amazing steak with us!

You can use the following three main cooking methods, which, in our opinion, are the most accessible and simple:

• in a frying pan
• In the oven
• Grilled

Let's consider each of the methods in more detail!

How to cook beef steak? A frying pan is a quick fix!

Choosing an "assistant"

It is best to choose a good quality frying pan. Thick-walled utensils, ideally with a non-stick coating, will provide a good result.

Advice! If the pan isn't big enough for all the steaks, don't be tempted to put all the cuts in one batch. It is best to cook them in several approaches.

You can’t spoil a steak with butter, or ... ruin it?

How to cook steaks - knows the famous British chef Gordon Ramsay. It uses peanut butter for cooking - it has a mild flavor and can withstand high temperatures without burning. By the way, some cooks prefer to add a little oil only after frying the steak in a dry frying pan.

Advice! Do not put the cut in the oil that has not yet warmed up, because. otherwise, the meat will turn out too fatty.

Are seasonings important?

Gourmets prefer to eat steak without adding any seasoning other than the usual salt and pepper. It should be remembered that salt draws moisture out of the meat so it's important not to overdo it. You can cook without adding salt, and use it already at all before serving.

However, many chefs recommend not being shy when it comes to spices and marinades. After all, it is these ingredients that form and emphasize the real taste of meat! Chef Gordon Ramsay recommends mixing black pepper and salt in a bowl, tossing the steak generously in the mixture, then placing the meat in the skillet.

To get a good cooked dish, just follow a few simple steps:

1. Heat up the pan well.
2. Brush the skillet with a little oil (if you prefer to cook the steak in a dry pan, you can skip the oil at this point)
3. Fry the piece of beef for the desired number of minutes. The cooking time is individual and will depend on the chosen degree of roasting, the thickness of the piece, the characteristics of the device used for cooking.
4. Turn the steak only once to prevent it from drying out. Use tongs to turn over. a knife or fork will pierce the meat and valuable moisture will evaporate
5. If you ask a chef how you can make a beef steak soft and juicy , then for sure you will be advised to cover the meat with foil before serving and let it rest for 3-4 minutes. This will make the dish even more juicy.

Grilling beef steak is a special event!

In steakhouses, the following method of cooking delicacy is common: first, the meat is singeed over high heat, after which it is placed in the oven. Thus, a caramel crust and a delicate taste of the pulp are obtained. If you have a grill, then the steak is the first thing to try on it!

Here are some basic rules:

—The piece of meat must be cold. Very cold. There is still an opinion that the steak should be brought to room temperature before cooking. However, let's try to understand in more detail. One of the reasons why you cook a steak over an open fire is the neat brown "tan", the characteristic crust. At the same time, the middle should remain pink or reddish. That is, the longer you cook the meat without letting it burn, the more ideal the dish will turn out to be. Therefore, it is important to keep the steak cold.

- The steak should be a little "unkempt". This secret is shared by celebrity chef Jamie Oliver. The larger the area of ​​\u200b\u200bthe piece succumbs to fire treatment, the tastier and more aromatic the dish will turn out in the end. To achieve this you can make several small shallow cuts on the surface with a knife.

- The piece of beef should be cooked asymmetrically. Almost everywhere you can find universal advice: you need to fry the meat from different sides for the same amount of time. In fact, it is enough to fry the beef on one side, and on the other, just give a similar shade. Otherwise, neither side will get enough heat for cooking. After cooking while the steak waits for a few minutes to be served, it continues to cook due to the received heat and high temperature inside the piece.

- Use marinades. Modern trends in steak cooking tend to require additional seasonings that emphasize its taste favorably. If you want to cook a good beef steak at home, then experiment and try! World culinary experts recommend: herbs and oil, rosemary leaves, balsamic vinegar, dried oregano, whole grain mustard and many other ingredients - everything is in use!

How to cook a steak in the oven

If the weather isn't whispering or you simply don't have the opportunity to grill, then an oven can be enough to cook a gorgeous steak! Cooking meat in the oven is no more difficult than in a pan, but to understand how to tenderize meat and gentle must be remembered that the container with cuts should not be in direct proximity to the fire. You wouldn't grill a steak right on top of a flame in a barbeque, so here you need to leave a distance of 7-10 cm.

The time it takes to cook the delicacy in the oven varies depending on a large number of factors, including:

• Desired degree of readiness
• Cut thickness
• Size
• Cooking temperatures

Oven steaks are perfect for those who want a juicy, flavorful steak and at the same time make sure they don't risk any food ailments.

The main steps that will help you understand how to cook beef steak so as not to turn off the right path:

1. Prepare the cut in advance, for example, in a marinade, or simply rub it with flavorings: salt and pepper.
2. Preheat oven to 230°C
3. Fry the steak for about a couple of minutes over high heat.
4. Time to put the meat in the oven! It is best to do this without changing the pan.
5. Baking time depends on the type of roasting chosen. If you simmer for 6 minutes, then it will turn out with blood, if 8 - a medium-rare steak. You choose!
6. Do not forget to let the meat brew for 10 minutes under foil before serving. You will not regret it!

Steak, no compromises. Therefore, in order to cook it correctly (fragrant, soft and moderately fried), you should follow the basic rules. Let's talk about it in this article.

In the photo, a ready-made steak of weak roasting (Medium rare)

The content of the article:

The steak was first invented in the distant times of Ancient Rome. Millennia later, in the 15th century, he became famous in Great Britain, and was published in the publishing house of one of the books in 1460. Well, then, the technology of its preparation began to spread throughout Europe. At present, the steak has been popularized and elevated to the rank of a national dish by the Americans. Although it is used and loved in all countries of the world.

Now many people mistakenly call a whole fried piece of meat a steak. In fact, a real steak is a whole algorithm of actions that allows you to truly enjoy the original meat dish. This is a piece of meat that is cut across the grain and fried on a grill or pan. Meat for steaks is suitable for those parts of the carcass where the muscles were not actively involved in the movement of the animal. Of the whole carcass of an animal, no more than 10% is suitable for cooking steaks, and this is the main reason for the high cost of the dish.

Today, in the culinary world, steaks are prepared from fish, veal, pork and other types of meat, but beef is still considered a classic dish. A perfectly cooked steak can be a difficult task even for an experienced cook, as sometimes the meat comes out dry and tough, scorching on the outside before it has had time to cook inside. To prevent this from happening, and the dish turned out right and really tasty, you should know some subtleties.

• For a steak, you should choose a beef tenderloin of a mature animal, but not old and not young. The meat should be red or dark red in color, but not pink or burgundy. It is advisable to choose parts of the carcass that have less tendons and powerful muscles, with fat evenly distributed throughout the piece.
• You can determine the softness of the steak with your finger by pressing on the raw meat - the finger is easily immersed, leaving a deep hole, which, after pressing, returns to its original position. If this happens, then the meat is good. If the hole does not straighten out, the meat is not fresh enough, and if it is difficult to press on it, the steak will be tough.
• For a delicious steak, the meat should be properly prepared - remove the film and upper tendons. Cut a piece not too thin, and not less than 7 cm long. Otherwise, the meat will lose moisture, shrink and become dry. Then, in the center of the piece of the side where the fibers are located along, an incision is made to the middle of the thickness, and the meat is opened with a “butterfly”.
• The steak is marinated from 12 to 48 hours, and before going to the fire, it is well dried with a paper towel. The traditional marinade mixture is: vegetable oil, soy sauce, wine vinegar, salt and seasonings.
• The frozen stack is thawed in the refrigerator for 12-14 hours. After that, it is wiped dry and left for 20 minutes before pickling, so that it warms up to room temperature. It is not recommended to defrost a steak in the microwave. Since the top layers of meat in the defrost mode are already beginning to cook, while the middle remains cold. Subsequently, it will be difficult to obtain uniform roasting. Also, it is not advised to defrost meat at room temperature and in warm water.
• Meat is fried exclusively in a well-heated heavy pan or grill pan. At the same time, the pan should not smoke, otherwise the steak will burn on the outside, and the inside will not have time to cook, which will make it tough. During frying, the protein on the surface of the piece quickly curls up and prevents the liquid from escaping, so the steak is first fried in high heat for 1 minute on each side. This will "seal" the fibers and the meat will retain the juice, which means the steak will be juicy and tender. Next, the dish is brought to the desired degree of roasting at a lower temperature.
• Ready meat should be left to lie down a bit. During this time, the juice will be distributed inside the piece, the temperature inside and outside will even out, and the steak will become warm, tender and juicy everywhere.
• The steak is served on warm plates, then it will not cool down so quickly. For consumption, you will need sharp knives without serrations so that you can evenly cut the meat.

How to fry beef steak?

Making the perfect steak is not difficult, unless, of course, you know some rules and follow certain subtleties.

• When buying meat in a supermarket, pay attention, in addition to the date of packaging, also to the date of slaughter, it must always be indicated. Count 20-25 days from it, which will be the date from which you can start frying the steak.
• It is advisable not to wash the steaks, but to wipe them with a paper towel until completely dry.
• Do not put more than 2 pieces in one pan, otherwise the temperature of the pan will drop sharply. The meat will begin to secrete juice, in which it will be stewed, and then a ruddy, fried crust will not work.
• Turn the steaks over with meat tongs, not with a fork, or the juices will run out.
• If the meat cannot be turned over, and it does not lag behind the pan, then a crust has not formed. Then the steak needs a little more time to fry.
• Another important tip: do not beat the meat for steak, otherwise, it will lose all the juices and structure.

How long to fry a beef steak?

The degree of roasting of steaks can be varied to your taste by increasing or decreasing the cooking time. According to the American classification system, there are 5 degrees of roasting. Here are examples of the approximate cooking time for a steak 2.5 cm thick. For thicker pieces, the cooking time must be increased, and vice versa.

• Very rare (raw) - a piece can only be allowed on each side for 10-15 seconds.
• Rare (with blood) - cooked on each side for 1–2 minutes, after which it is given 6–8 minutes to rest.
• Medium rare (low roast) - cooks on each side for 2-2.5 minutes, rests 5 minutes.
• Medium (medium roast) - cooks on each side for 3 minutes, rests 4 minutes.
• Well done (fried) - cooked on each side for 4.5–5 minutes, rested for 1 minute.

It will also be useful to fry the edges of the steak, briefly holding them on the sides when turning over for the first time. It is convenient to do this with special tongs designed for meat. Also, for different degrees of roasting, certain types of meat are needed. For frying from medium rare to medium well, fatty steaks are needed, from rare to medium - with a low fat content (for example, filet mignon).

At the same time, it should be noted that the most accurate way to determine the degree of roasting of meat is with the help of a thermometer, which will allow you to achieve the ideal consistency and taste of the steak. An electronic thermometer will pierce the surface a little and indicate the temperature of the readiness of the meat.

• Rare (with blood) = 120° F (48.8° C)
• Medium rare =130° F (54.4° C)
• Medium = 140° F (60° C)
• Medium well (almost done) = 150° F (65.5° C)
• Well done (done) = 160° F (71.1° C)

4 beef steak recipes

And now that we are familiar with all the cooking rules, let's cook a delicious steak at home.

1. Recipe for beef steak in a pan

• Calorie content per 100 g - 190 kcal.
• Servings - 2
• Cooking time - 15 minutes

Ingredients:

• Selected beef steak - 2 pcs.
• Vegetable oil - for frying
• Salt and pepper - to taste
• Spices "French Herbs" - 1 tsp and at will

Cooking:

1. Sprinkle the meat around the perimeter with medium-grinding pepper and season with salt.

Generously coat the steaks with spices with your hands, and rub them into the meat with patting movements.

Grease the prepared steak on both sides with vegetable oil.

Pour oil into a cast iron skillet and heat well.

Place the steak in the skillet and cook for 1 minute, then quickly flip over and cook for another 1 minute.

Then, turn the piece over again on the reverse side and fry until the desired readiness.

2. Recipe for cooking steak on a ribbed grill pan

Well, now, let's cook at home a steak with a beautiful "mesh" on a ribbed grill pan.

Ingredients:

• Beef steak (portioned boneless pieces, 3–5 cm thick) - 2 pcs.
• Salt and pepper - to taste

Step by step preparation:

1. Rub the steak pieces on both sides with a mixture of salt and pepper.
2. Heat a cast iron ribbed grill pan well without adding oil until a light haze forms.
3. Put the steaks in the pan and fry for 1.5 minutes. After, turn 90 degrees clockwise and fry for another 30 seconds.
4. Then turn it over to the other side and do the same procedure.
5. Put the fried steaks in a baking dish, wrap them in foil and put them in an oven preheated to 190 ° C for 10-12 minutes. If you want a stronger roast, then hold them for 15 minutes.
6. After this time, remove the steaks from the oven and, without removing the foil, leave them on? minutes.

3. How to cook beef steak?

Despite the loud ridicule from the lips of "professional" chefs: they say, it is impossible to cook a delicious and tender beef steak in a pan at home - we will prove the opposite.

Ingredients:

• Steak 2.5 cm - 1 pc.
• Salt, pepper - to taste
• Kitchen fat - for frying
• Butter - 2 tbsp.

Cooking:

1. Salt the steaks and leave for 40 minutes to come to room temperature. Salt will draw moisture to the surface, where it will settle in puddles. During this time, the salt will tenderize the meat, break down the protein and, drawn out by the salt, will begin to be absorbed back into the steak. This technique will make the meat tender and juicy.
2. Put the cooking oil in a well-heated pan and let it smoke a little.
3. Put the steak, fry it on both sides for 1 minute and pepper.
4. After, bring it to the degree you want to get.
5. 1 minute before the end of cooking, put 2 tbsp. butter, it will fill the steak with a rich smell.
6. When the temperature is below 2°C, remove the pan from the heat and leave the steak to rest. During this time, it will reach the desired temperature, because. will continue to cook with the hot pan switched off.

There are different. Let's understand the nuances of cooking.

Steak varieties

Before talking about how to cook a beef steak in a pan, you need to understand what types of steak are.

Steaks are classified according to the degree of doneness. Let's name the most basic of them:

Of course, ideally, the degree of readiness of the steak should be determined using a cooking thermometer. However, in everyday life it is not very convenient and hardly anyone will do it. As a rule, the readiness of the dish is determined by eye.

When choosing which roast you want, keep in mind that overcooking will cause the meat to lose its juices and become tough and dry. Only rare lovers consume meat with blood, but the majority of people prefer a stack with uniform roasting, when pressed, pink juice is released.

Side dishes are also served with the steak. As a rule, these are grilled vegetables or salads with fresh vegetables.

Food preparation

Speaking about how to cook a beef steak in a pan, you first need to find out what kind of meat is suitable for this dish. So, for a real steak, you need to take only the flesh of beef without bones and veins, ideally it should be paired, this is the only way you can get a fragrant and juicy dish.

The meat is cut into pieces three centimeters thick. If you still cook from frozen meat, then it is better to defrost it in the main compartment, of course, this is a long time, but the meat will retain its beneficial properties. To speed up the process, you can put the packaged meat in cold water. Under no circumstances should it be defrosted in the microwave, even when using the special setting, or in warm water.

And one more piece of advice. Never beat a steak before cooking, it will lose all of its juices and texture.

In addition to meat, we need a set of spices and vegetable oil (olive or sunflower). Remember that the steak is not salted before cooking, this is done before serving.

Preparing dishes

To cook meat, we need a steak pan. It can be ordinary cast iron cookware, but ideally it is good to use a grill pan. In addition, you will need a special steak knife. This is what masters use in this business. If you do not have such a tool, then use an ordinary sharp knife with which you can cut the meat well. The pieces should turn out beautiful and even. Homemade beef steak is not that hard to make.

Butter steak

Let's cook a beef steak in a pan. There are many recipes, let's look at some of them. If you choose the right meat, butcher and fry well, you will get the most delicious steak in the world.

Ingredients:

1. Butter - ¼ pack.
2. Ground pepper.
3. Beef - 0.8 kg.
4. Salt.

Rinse the beef tenderloin, then dry it with towels, and cut into pieces three centimeters thick. Next, we need a steak pan. We put it on the fire and melt the butter.

Pepper only one side of the meat and put a piece in the pan with it. Next, pepper the other side and flip the steak. Cooking time is determined, first of all, by your preferences, what degree of roasting meat you like.

If you want the steak to be just a little browned, then it is enough to fry it for three minutes on each side. If you want to get a good crust on the outside and pink flesh on the inside, the time will have to be increased to four minutes on each side.

Well, if you want to eat well-done meat, then you need to cook it for five minutes on each side. And don't forget to salt before serving.

Cooking a steak in the oven

If you want the beef to be soft, you can cook it in the oven. First, the meat is fried in a pan, as the resulting crust does not allow juice to flow out of it. That is why such a steak turns out to be juicy, tender and fragrant, especially when using spicy mixtures.

Ingredients:

Marinate the chopped steak in oil with herbs for an hour. Next, we send the meat to a hot pan, frying for two minutes on each side. Should be a crust.

Then we put the lightly fried steaks in the oven and cook for another fifteen minutes.

Steak with red sauce

If you have not yet decided how to cook a beef steak in a pan, then you may like the meat recipe from This dish for true gourmets. It is served with grape juice, pepper, red wine. The result will exceed all your expectations.

Ingredients:

1. Meat (beef) - 1 kg.
2. Butter - 2 tbsp. l.
3. Flour - 3 tbsp. l.
4. Red wine - 70 g.
5. Broth - 300 g.
6. Currant juice - 70 g.

Thoroughly rub the steaks with pepper and lightly fry them for three minutes on each side. Then bake for another fifteen minutes in the oven.

In the meantime, start preparing the sauce. We melt butter in a frying pan. Then fry the flour on it until golden brown, add the broth, stirring constantly, bring to a boil and boil for ten minutes. Next, pour currant juice and red pepper and wine, bring to a boil again and immediately turn off. This delicious steak is served with potatoes and sauce.

While talking about how to cook a steak in a pan, I would like to mention the little nuances that will help you prepare an unforgettable dish.

So, the meat needs to be cut across the fibers, this makes it easier for heat to penetrate into the middle of the piece.

If you want to experiment, try grilling a steak over charcoal. To do this, first fry the meat to get a crust that will not allow the juice to flow out, and then continue cooking on the coals, turning the pieces one by one.

Before cooking, the pan is heated over high heat, but without allowing the oil to smoke. Otherwise, the steak may burn and not cook properly. Cooks consider a pan to be ready for cooking if it sizzles when meat is placed on it.

After cooking, the steak should just lie down for ten minutes. Then the meat will become softer.

To determine the readiness of the steak, press it with your finger. Meat with blood should be soft. A well-done steak has a firm texture. And medium-rare meat is somewhere in the golden mean between two borderline states.

What kind of meat should I take for cooking a steak?

To cook the right beef steak, you need to choose good meat.

We have already said earlier that steak is best cooked from fresh meat. Take only beef. Pieces are cut into pieces, the thickness of which is not less than two and a half centimeters, but not more than four.

The marbled steak is considered the best. It is prepared from Australian. You can search for domestic analogues if you wish.

Japanese version of steak

Ingredients:

1. Beef - 0.6 kg.
2. Tablespoon of honey.
3. Onion - 2 pcs.
4. Wine (preferably dry white) - 90 ml.
5. Grated fresh ginger.
6. Two cloves of garlic.
7. Soy sauce.

Grate the ginger, mince the garlic and onion. Next we make the marinade. Mix the following ingredients: onion, sauce, honey, garlic, ginger, wine. We place the prepared pieces of steak in the mixture and leave to marinate for several hours. The meat must be turned over periodically.

Next, preheat the oven to a temperature of one hundred and eighty degrees. If you have a grill function, then you can use it and fry each steak for five to seven minutes on each side, not forgetting to pour over the marinade.

The rest of the mixture must be brought to a boil, and then boiled for ten minutes so that it becomes thick enough. Ready steaks are laid out on a plate and poured over prepared from the marinade.

In principle, you can cook a steak in a more traditional way. To do this, the meat is marinated for several hours in olive oil with a mixture of Provence herbs. Then they fry a little in a completely dry frying pan, and only then bring it to readiness in the oven for another ten to fifteen minutes.

Why do you think in almost all recipes the meat is first fried over high heat, and only then brought to readiness? Everything is very simple. During the heat treatment of meat, the protein coagulates immediately on the surface of the piece. Thus, it blocks the exit of liquid. It is for this reason that the meat is first processed at a high temperature, and only then cooked at a more gentle temperature. This technique makes the steak very juicy.

As soon as the meat reaches a temperature of forty degrees, proteins are destroyed, and after fifty degrees, collagen shrinks. And already at seventy degrees, the steak does not retain oxygen and acquires a gray tint. Therefore, it is better to cut the steak across the fibers, this will ensure the passage of hot streams through the meat.

Regarding how quickly you need to start eating a finished dish, even eminent chefs disagree. Some believe that the meat needs to lie down for ten minutes and reach the correct state, while others recommend eating it right away. Of course, it's all a matter of taste. So experiment and decide which option suits you best.

Primitive people, roasting meat on fire, did not assume that they were at the origins of the steak culture, because in those days it was the only way to cook meat. Later, the priests of ancient Rome offered to the gods in the ritual of sacrifice thick pieces of meat, fried on both sides on a grill right in the temple. However, the first meat steak recipe officially published in a cookbook was born in Great Britain in the 15th century, and soon all of Europe was frying steaks in different versions, depending on the culinary traditions of different countries. After Columbus brought cattle with high quality meat to America, steaks began to be cooked on the American continent, and in a short time this dish became part of the national cuisine of the New World. It was in America that steak cooking turned into a real art, and every American chef knows how to fry a steak deliciously. There are certain subtleties that relate to the choice of meat and various culinary techniques of frying, the knowledge of which will help in mastering this virtuoso art. So, let's try to cook meat at home!

What are steaks

There are many types of steaks. For example, a thick piece of boneless beef, with a fatty layer, cut from the ribs, is a ribeye, and a thin layer of boneless meat from the back is a striploin, which has an almost triangular shape. A New York steak is similar to a striploin, but it has no fat. "Portehouse" is the largest steak from the loin, and filet mignon is the most expensive, juicy, tender and delicious steak from the only round muscle in the bull's body. T-bone steak is a T-shaped meat on the bone and combines two types of meat - fillet and thin edge. Angleterre is made from the meat from the inside of the shoulder, and the Café de Paris steak is made from the softest piece of meat from the shoulder. The Quasimodo steak is cut from the lumbar region of the back, while the Montevideo is a rump steak. The Roundpamb steak is made from the upper part of the hip area, the club steak is made from the back part of the thick edge, the sirloin is made from the thigh part of the carcass, and the rum steak is a very thin and well-beaten tenderloin. As they say, choose a steak for every taste!

Steak is made from beef only.

The most important rule of cooking is the right choice of meat. Initially, steaks were cooked from beef, so when they say “steak”, they mean exactly a beef dish. For other meats, clarification is required, so in this case they write: pork steak, chicken, salmon, and so on. But true steak connoisseurs say that steaks made from any meat other than beef are not steaks.

Naturally, selective beef is needed - it is believed that for an ideal steak, you should take the meat of young gobies aged 1–1.5 years of the Hereford, Shorthorn, Angus and Longhorn breeds, fed with grass, wheat and corn. Gobies that grew up on grain crops, and not just nibbled grass on the lawn, acquire an unusually delicate fat layer, evenly distributed in a piece. This is how elite marbled beef is obtained, from which the best steaks in the world are prepared. It is interesting that for classic steaks they take mostly bull meat, and the same dish made from cow meat is called a steak.

How to choose meat for a steak

The method of cutting the carcass is also important, since it is better to take meat fibers cut across, 2.5–4 cm thick, for steaks. Such cutting allows the oil to penetrate into the pores of the meat pulp, so the steaks cook quickly and turn out more juicy. By and large, only up to 10% of the carcass is suitable for steaks, so the meat intended for this dish is considered elite and expensive. The dorsal muscles are most suitable for steaks - the fact is that pieces from parts of the body where the muscles are at rest are better fried and are softer. It doesn’t matter if there is meat on the bone or without it, the main thing is that the piece is finished and you don’t have to cut off unnecessary pieces of fat or veins from it. And the meat should be fresh, dry, rich dark shade, with a smooth and silky surface. They say that the most delicious steaks come from slightly cured meat. The most important thing is that the meat should not be steamy, otherwise the steak will turn out tough, and its taste, which is just provided by fermentation, will not be so rich and rich.

Cooking meat for frying

Take the meat out of the refrigerator about an hour before cooking to bring it to room temperature. This is necessary for even roasting of the steak. If you cook frozen steaks, then in the evening they should be put out of the freezer in the refrigerator so that they thaw gradually. But connoisseurs say that steaks from previously frozen meat lose a lot in taste.

Some housewives marinate in lemon juice with salt and spices for softness and juiciness, although the choice of marinade is a matter of taste. Before frying, pieces of meat should be greased with olive oil and pepper, but when to salt the meat is a moot point. Some argue that it is necessary to salt before frying, while others are sure that it is more correct to salt after the appearance of a golden crust, and even better - already on a plate. How best to do it is up to you, in accordance with personal taste preferences.

What dish is used to cook a steak

You can quickly and tasty cook a steak in the oven, the Josper charcoal grill, on the open grill and in the grill pan, in which the meat does not burn and acquires an appetizing pattern. Fat, flowing into the hollows of the pan, is not absorbed into the meat, and the dish turns out to be dietary. But after the oven, the meat is always juicier and softer, because it is cooked not only due to the high temperature emanating from a metal dish or grill, but also due to the enveloping heat. If you are using an ordinary pan, it should be with a thick bottom, although it is believed that the steak is not cooked in ordinary pans and in a slow cooker - only a grill is suitable for this purpose.

The grill pan or oven should be as hot as possible before frying, and oil can be used both butter and vegetable. However, if you are using butter, do not overheat the pan. In this regard, frying with vegetable oil has its advantages, since it has a higher combustion temperature. Some chefs mix the two oils for best results, but cooking steaks in ghee, which doesn't burn and has a mild flavor, is ideal. By the way, ribeye steak, which is universal, is most suitable for frying in a pan. The fatty layer in the meat pulp melts quickly, soaking the steak and making it very juicy, tender and tasty.

How to cook a delicious steak: fry quickly

The main rule for cooking a steak is to first fry it very quickly in a hot frying pan to a crust, and then bring it to readiness over a slower fire. The fact is that protein coagulates under the influence of high temperature and does not allow the juice to flow out of the meat. Some cooks dry the steak for an hour in the oven at a temperature of 60 ° C before frying, as the dried meat instantly gives a dense golden brown when frying. If you neglect this rule, the steak will turn out dry and tough. At the same time, do not forget to also fry the side edges of the steak, holding it with meat tongs for convenience. The steak, closed on all sides with a dense crust, will be perfectly fried and remain juicy. This is one of the main tricks of cooking a steak. Don't overheat and let the pan get to the point where it starts to smoke, because if the steak burns, you won't be able to continue frying and it will come out raw.

How long to fry a steak, how to flip

A steak about 3 cm thick is fried on each side for 4-5 minutes, and if you have pieces of meat of a different size, then add or subtract one minute for each centimeter. How to cook a steak - turn it often or rarely? This is one of the most frequently asked questions by beginner cooks. There are two options here - either turn over every 30 seconds (of course, after the initial frying), or change the position of the steak no more than 4 times at a time. In the first case, you will get an evenly fried and not overdried steak, in the second case, the steak will turn out to be very beautiful, with a pattern from a grill pan or a grate.

It helps a lot in roasting and cutting pieces across the fibers. Heat flows through the meat, continuing to heat it even after the steak is removed from the heat. That is why there is no need to fry the steak for a long time - it will reach readiness in your plate. However, if you are afraid to serve raw meat on the table, cook the steak for about 15 minutes, but no more, so that the beef does not lose its tenderness and juiciness.

Determining the degree of steak cooking

There are six degrees of doneness, the choice of which depends solely on your personal tastes. When roasting blue, the steak is obtained with blood, rar is a very lightly fried steak, but already without blood. Medium rare steak - lightly fried meat: there is a crust on the outside, the meat is only heated inside. Steak medium - the average degree of roasting, when the meat is pink in the middle, but still damp. Medium well steak - perfectly done, with pinkish meat and well done - a very deep fried steak, perfectly cooked.

Experienced cooks can determine the degree of doneness visually, but this method requires a lot of experience and skill. You can do it easier - slightly cut the meat and look at its color inside, or press the piece with your finger - a raw steak is usually soft, and the finished piece becomes hard and dense. If you don't trust how you feel, you can cook by time - rare steak cooks for 2 minutes on each side, 2.5 minutes is enough for light-rare, 3 minutes for medium-rare, and 4.5 minutes for a well-done steak. each side.

If you have a food thermometer in the form of a needle, the task is made easier - it is enough to measure the temperature of the steak to understand at what stage of readiness the meat is. Blue steak is ready at 46-49 °C, rar - at 52-55 °C, medium rare - at 55-60 °C, medium - at 60-65 °C, medium well - at 65-69 °C, well done - at 71–100 °C. If the meat is heated above 100°C, the steak is overcooked.

"Relax" and steak tasting

An important secret to cooking a steak is to give it a "rest" and recover from intense frying. To do this, put a piece of butter on the steak, cover it loosely with foil and leave for 10 minutes. The longer the steak “rests”, the tastier, more aromatic and tender it will turn out. Do not rush to taste, because when frying, the meat fibers tighten and slightly shrink, but gradually they relax, and the juice is evenly distributed inside the steak. In other words, “rested” meat after heat treatment is always softer than meat that has just been removed from the fire. The steak can be served whole or cut into slices, on a warm plate with any sauce, stir-fried vegetables cooked in the same pan, with fried potatoes, vegetable salad and herbs.

Steak marinated with tequila and lime

This Latin American steak will add variety to your daily diet and cheer you up. Make a marinade with 3 tbsp. l. tequila, 3 tbsp. l. olive oil, 2 tbsp. l. lime juice, 2 drops of tabasco sauce, 4 garlic cloves, finely chopped and 1 small onion. Marinate the beef steaks for 2 hours, after placing the dishes with the marinade in the refrigerator, and after 1 hour the meat should be turned over.

Half an hour before frying, turn on the grill, remove the steaks from the marinade, dry them well, rub with pepper and salt. Grill the steaks for 3-4 minutes on each side and let them rest for 10 minutes before cutting them across the grain into thin slices.

Spices from the branded online store "Eat at Home"

The website "Edim Doma" published various recipes for meat steaks with photos and step-by-step instructions. When you master the art of cooking meat steaks, you will learn how to choose beef in the market, and you will determine the degree of readiness of meat by eye. Of course, there is a lot to learn up to this point, but the simplest recipes can be mastered right now, delighting loved ones with tender and juicy steaks, with which life seems more fun and tastier. Well, from the company store "Eat at Home" they will add a brightness of taste to your dishes!