How to cook tender beef steaks. How to cook meat steak

Sometimes cooking a juicy steak can be an overwhelming task even for a person who is familiar with the culinary intricacies. So, in the process of improper cooking, small pieces of meat can become overcooked, become dry and “wooden”, and large ones can fry on the outside, but remain raw inside. So, what is the secret of success and how to cook a steak in a pan correctly?

First you need to choose the right frying pan. Professional chefs insist that it is best to use a heavy pan, for example, a grill, for these purposes. Of course, you can also cook a steak on an electric grill. However, using a frying pan, you will have the opportunity to clearly control the entire process.

Step 1 - Choose the Meat

In order to cook a juicy steak in a pan, you need to correctly approach the choice of meat. For steaks, it is not necessary to choose imported beef, it is quite possible to get by with this product from a Russian manufacturer. For beginners, it is better to choose steaks, according to imported terminology, ribeye or striploin. These cuts are more suitable for frying meat, the steaks will turn out soft and juicy even if you screw up a little in cooking.

When choosing meat, pay attention to its marbling. Make sure the fat is distributed throughout the piece of meat. It is better to buy steaks with a classic thickness of 2.5 centimeters. If you take a thick piece of meat as a whole, then immediately consider whether you can cut it into the necessary pieces.

Now let's start preparing the meat:

• Frozen steaks should be defrosted gradually, it is better to leave the meat overnight in the refrigerator, then wipe dry with a paper towel.
• We take the steak out of the refrigerator in advance and wait until the meat warms up to room temperature. This will take about 20-30 minutes.
• Lubricate the steaks with olive or any other vegetable oil on all sides and sprinkle with salt.

Step 2 - Cooking the Frying Pan

How to fry a steak in a pan and achieve amazing results? To begin with, we heat the dishes in which we will cook over high heat. However, we then make sure that it does not start to smoke. In this case, the meat will burn and become tough. If, after you laid out the steaks, a characteristic hiss was heard, then the frying surface has warmed up properly.

There is another method that allows you to find out how hot the pan is. Put a few drops of water on its surface. If the droplet gathers into a ball and starts to "run", then it's time to start frying the meat.

Step 3 - Fry the Steaks

How to fry a steak in a pan? It all depends on what degree of roast you like. So, if you need a juicy medium-rare steak, then proceed as follows:

• Put the pieces of meat in the pan and fry them for one minute. Then turn over and wait another minute.
• Flip the steaks over again and fry over medium heat for another 2 minutes on each side.
• How to know the degree of readiness of meat? You have to put pressure on him. And it is better to do it with your finger to enhance tactile sensations. Meat with blood will be elastic, fried - hard. A juicy medium-rare steak, as practice shows, feels like a cross between these two states.

How much to fry

You can choose the degree of roasting of meat, choosing the optimal time for their preparation. So, how long should you grill a steak? If you want to receive:

• Meat with blood, then no more than 1-2 minutes on each side. Plus 8 minutes "to rest".
• Steak medium rare, then about 2-2.5 minutes. Rest time is 5 minutes.
• The meat is medium rare, which means it should be fried for 3 minutes. Plus the rest time is 4 minutes.
• Grilled and juicy steak, then 4.5 minutes. It will be enough for the meat to rest for just one minute.

It is worth noting that if your steaks are more than 2.5 centimeters thick, then their cooking time should automatically be increased by a couple of minutes. You can accurately determine the degree of roasting using a special meat thermometer.

Step 4 - Let the meat rest

It is very important to let the meat "rest". Leave the steak to lie down for a while after removing it from the heat. During this time, the temperature of the meat will become the same, the juices will be distributed throughout the piece, and the steak will become juicy.

Then remove the meat from the pan, transfer to the form. Sprinkle the meat with pepper and your favorite seasonings, put butter on top and cover with foil.

Leave the meat in a warm place for 5 minutes. Thanks to this, it will acquire tenderness and a real aroma.

Step 5 Serve

How to effectively serve a steak at home?

There are several rules. Namely:

• We select and serve knives without serrations. Then the pieces of meat will be cut evenly.
• Put the stacks on warmed plates. Then the meat will stay warm and tender longer.
• Many believe that a well-cooked steak does not require sauce. If you are of the same opinion, then just pour the pieces of meat with the juice that remained at the bottom of the mold.
• Absolutely everything can be served with a side dish - from fresh vegetables and green salad to potatoes or rice, which will be prepared in your favorite way.

A steak is a piece of meat fried in a pan or grill until golden brown. But the pulp taken from any part of the beef carcass is not suitable for him. It is prepared only from beef of the highest grade.

For him, choose a fillet with a minimum amount of connective tissue. Such qualities are tenderloin only. It is located inside the carcass and is not involved in muscle movement. It is a large piece of teardrop-shaped fillet.

The flesh of the brisket is very soft, without veins, so it cooks quickly.

In extreme cases, you can use thin and thick edges for the steak. But this meat does not always meet the culinary requirements.

Only the meat of young bulls, whose age does not exceed one and a half years, is suitable for steak.

Also, you can not use fresh meat. It should be kept in the freezer for at least twenty days. During this time, a fermentation process takes place in it, due to which the pulp fibers soften. Steak from such meat is soft and juicy.

Beef steak in a pan: the subtleties of cooking

• The meat on the steak is cut into large pieces across the fibers. During the heat treatment, the heat passes faster into the fillet, and it warms up evenly.
• Frozen pulp is thawed in the refrigerator for several hours. Do not defrost meat in the microwave, as the temperature regime is violated and the steak is unevenly fried.
• Steaks are cut into equal pieces with a thickness of at least 2.5 cm. Such meat remains juicy when cooked. And thin layers of meat are easy to overcook. But do not make steaks more than 5 cm, as they are difficult to bring to readiness.
• It is not necessary to beat the steaks (with rare exceptions), because the juice will flow out of the meat ahead of time and the steak will turn out dry.
• In order for the finished steak to turn out to be of the correct shape, the raw fillet must be tied with a harsh thread and fried in this form. After cooking, the thread is removed.
• Fry the steak in a hot cast-iron (or with a thick bottom) frying pan at maximum heat. A golden crust should quickly form on the steak, which will “seal” the juice inside the meat. If this does not happen, the juice flows out and the meat is stewed. For the same reason, the steak should not be touched, pressed with a fork or knife.

There are several degrees of roasting a steak:

• Extra-rare. The steak is quickly fried on the grill, warming up to 49 °. It comes out almost raw.
• With blood. The steak is cooked for 2-3 minutes at 200°. It has a fried crust, red, not fried meat inside, red juice.
• medium rare. It is cooked for 5 minutes at 190-200°. It has uncooked meat and pink colored juice.
• Medium rare. Cook for 7 minutes at 180°. It turns out medium-rare, with light pink juice.
• almost done. Cook for 9 minutes at 180°. It has soft meat with clear juice.
• fried. It cooks for 8-9 minutes at 180°. Bring to readiness in the oven. He has almost no juice.
• deep fried. Ready for over 9 minutes. It has a golden brown crust and no juice at all.

Beef steak in a pan: a classic recipe

Ingredients:

• tenderloin;
• salt;
• black pepper;
• vegetable oil.

Cooking method

• Wash the cutout. Dry well with a towel. Cut off the head - the thickened part of the tenderloin. Save it for another meal. Remove the film from the rest of the fillet, cutting it off with a knife near the meat itself.
• Cut across the grain into pieces up to 3 cm wide.
• Lay them flat. Give them a round shape, tying a thread for reliability.
• Heat up the pan. Using a brush, brush one side of the steaks with oil. Place them in the pan with the greased side down.
• Fry over high heat until golden brown. Brush the top of the steak with oil. Turn over carefully. Bring to readiness. And now salt it. Remove the ropes.
• Leave it in the pan for 3-4 minutes so that it reaches the condition. You can also transfer to a plate and cover with foil for a few minutes.
• Serve with any side dish. Steak is delicious with fresh or roasted vegetables.

Note: If you're grilling the steak right away with the vegetables, you'll need to cook them ahead of time. That is, wash, clean and dry. Place the steaks and vegetables in the skillet at a distance from each other so that they do not touch.

Beef steak in a frying pan

Ingredients:

• tenderloin;
• mustard;
• salt and pepper - to taste;
• vegetable oil.

Cooking method

• Wash the cutout. Pat dry with a towel.
• Cut off a wide slice.
• Lay it cut side up on a cutting board that has been dampened with water. Cover with cling film. Beat with a special hammer into a thin pancake.
• Salt. Lubricate half the fillet with mustard. Cover with the second piece. Give the steak a round shape. Pepper.
• Heat the pan until a light smoke appears. Lubricate it with oil. Place the steak carefully. Fry over high heat for half a minute.
• Lubricate the top side with oil. Flip. Cook for another half minute. Pepper and salt.
• Serve with any side dish you need to prepare ahead of time.

Note to the owner

• Steak can be cooked with different herbs. To do this, grease a slice of meat with oil and rub with chopped herbs. Hold for a few minutes. Place the steak in a hot skillet and fry until golden brown.
• There is an unusual way to determine readiness. Press down on the browned steak with your finger. If it is very soft, like a cheek, then the meat is still raw. If, when pressed, there is an association with the chin, then the meat has reached medium roast. When the meat becomes elastic, like a forehead, then the frying is complete. But such a steak will turn out tough and dry.

Cooking a juicy and melt-in-your-mouth steak is not an easy task. Even if you do not deviate from the recommendations of the selected recipe, it is unlikely that on the first try you will be able to achieve the desired result with the desired roasting. To master the virtuoso art, you will need to learn culinary techniques and techniques, have knowledge and experience in cooking meat dishes. Such a fragrant and tasty dish as a steak does not tolerate compromises. We will talk about how to choose and cook meat of a certain degree of roasting in the article. So, let's cook beef steak on the grill at home.

Rules for choosing meat

Not any meat is suitable for cooking a steak. Pork, lamb, fish, and poultry steaks are represented in the culinary world, but beef steak remains classic. The pulp without tendons is best suited. The presence of bones in this case plays a secondary role. Teebone steak, for example, one of the most popular dishes in meat restaurants around the world, got its name precisely because of the presence of a bone that resembles the letter "T". There are about a hundred more kinds of steaks. We present the most popular of them.

• Ribeye - for this steak, meat from the subscapular part of beef is used. Due to the large amount of fatty layers, red meat acquires a marble color. It is considered the most unpretentious, and with proper preparation, a juicy and tender steak is obtained. The recommended degree of roasting is medium - Medium or Medium rare.
• tibon- meat from the back and lumbar.

• filet mignon- lean tender and soft tenderloin, has no bones and veins. Despite the large thickness of the piece, the fillet is cooked no longer than a regular steak.
• NY- the pulp has a marble color, and along the edge there is a white fatty layer, which must be additionally fried at the final stage of cooking.
• Porterhouse- an enlarged version of a tee-bone steak. The meat is taken from the loin of the animal and has a large bone in the middle. The weight of a steak can exceed 500 grams, which is enough for a full dinner for two or three people.
• Club- the tender pulp from the dorsal part is used, the steak has a small bone.

But you can also use steamed juicy meat to cook a fried steak. The tenderloin of a young or mature animal is best, but not an old one. A good piece of steak is cut along the grain and should be about 3cm thick. In most supermarkets or markets, you can buy already portioned steaks that do not need to be further cut into pieces. The flesh should be red or marbled, but not dark or pink.

When cooking a steak, you do not need to beat the meat - this will irrevocably spoil the structure of the pulp. Steaks are prepared exclusively from chilled fresh meat, fresh-frozen will lose all the juices during the defrosting period, and it will no longer be possible to get a tasty and juicy steak. And even fresh chilled meat should be warmed to room temperature before cooking.

Recipes

Cooking a steak is always a very delicate and sensitive process. And before moving on to recipes, you need to figure out what degrees of roasting beef steaks are divided into.

• blue rare- when cut, the steak has a soft crust and looks like almost raw meat. Almost cold red pulp remains under the crust. Such a steak is in little demand and is suitable for an amateur.
• rare- a lightly fried steak, when cut, raw meat with blood is visible, which has an appetizing and uniform crust around the edges. To achieve this degree, it is necessary to fry the steak on each side for 1 minute. The temperature in the core of the steak does not rise above 50C.

• medium rare- a juicy steak with blood has a pink tint, and despite this, the meat cannot be called raw or cold. To achieve this degree of doneness, it is necessary to cook the steak in a hot frying pan for 2 minutes on each side.
• Medium- is considered the most common degree of roasting. Such a steak can be called the golden mean between well-done and almost raw meat. Gradually, from the crust to the core on the cut, the color of the pulp begins to change. The steak is cooked for 2.5-3 minutes on each side, depending on the size of the piece and the presence of fat.

• medium well- can be described as almost fried. At the same time, the meat remains pinkish and not excessively dry. This degree of doneness requires you to cook the steak for 3-4 minutes on each side.
• well done- fully fried meat without pink shades on the cut and juice, has a brown color. This degree of roasting is not offered in restaurants, but can be prepared at the request of the visitor.

Not only the cooking time depends on the degree of roasting, but also the juiciness and softness of the steak. Overcooking meat becomes tough, and many beginners often complain, citing their attempts to cook a delicious steak while bringing the meat to a state of worn soles. Evenly cooked meat with a pink cut and oozing juices has a more pleasant and tender texture compared to, for example, well done steak.

To cook a steak at home, you will need a grill pan, it practically does not differ from the traditional one, but it has convex lines on the bottom, thanks to which fried strips form on the crust, as if the meat was cooked on a grill over an open fire. But if there is none, then you can try to cook a steak in a regular cast-iron skillet with a thick bottom. And also, you can’t do without a stopwatch or a classic watch with a second hand, since the cooking time is determined precisely by seconds. And for uniform perfect frying, you need to keep the steak in the pan on all sides for the same amount of time.

Meat from the refrigerator should not be sent directly to a hot frying pan. The steak must first come to room temperature. And excess moisture is removed with paper towels. After that, as some cooks advise, it is necessary to rub the raw steak with spices, salt and oil. Other cooks recommend peppering and salting the meat after it has been cooked in a pan, so that the salt does not remove excess liquid from the pulp and the spices do not burn. You can try to cook a steak in two ways, then choose the most suitable one.

Professional chefs in restaurants check the readiness of meat with a special culinary thermometer. Buying such a device for home use is a good idea. But even without special devices, you can learn how to cook breathtaking steaks by checking the degree of readiness “by eye”.

When flipping a steak from one side to the other, do not use a wooden spatula or fork. This requires special tongs without sharp edges, so as not to accidentally pierce the meat. At the slightest violation of the integrity of the crust and structure, all the accumulated juices will immediately come out of the meat, and then the steak will become tough.

There are many recipes for cooking steak in a pan at home. And the set of ingredients, as a rule, is always the same: olive, vegetable or butter, rosemary, garlic, salt and pepper.

Here is a classic Medium steak recipe with step by step instructions.

• Before cooking, the meat is prepared and marinated. For the marinade, olive oil, a mixture of spices and herbs, as well as salt are used. The meat is rubbed with the resulting mixture and infused in the refrigerator for several hours.
• After that, it is fried on both sides in a hot dry frying pan. But it is recommended to place the meat on the grill pan diagonally. Each side requires 2 minutes of cooking, then the meat is turned over to the second side and fried for another 2 minutes.
• After that, it is necessary to turn the meat over again, only this time place it in such a way that the protruding ribs in the pan are placed on the other side so that grill lines appear when frying.

• To make the taste of meat creamy and spicy, add butter with a small amount of minced garlic and a sprig of thyme to the pan at this moment. The steak is poured with melted and flavored butter. The same must be done again on the second side. Thus, fried lines are formed on the meat, which will intersect, forming squares. And the total toasting time will take 8 minutes.
• After that, it is necessary to wrap the steak in food foil so that the meat is infused and retains all the juices inside under a dense crust. After 10 minutes, you can unroll the steak, remove the thyme sprigs and serve the dish.
• A large tasty steak is served on a warm plate, then the meat will keep warm until the end of the meal. Fried meat does not require any special garnish in addition. The meat itself is already considered a great dinner. In addition to a hot and juicy steak, it is more appropriate to offer salad, young greens, as well as fresh or grilled vegetables. But without the sauce, the dish may seem incomplete.

And this is not all the nuances that must be observed when cooking a steak. Attention must be paid to some other details.

• No need to give up fatty cuts of meat - fat makes the steak juicy and helps to maintain tenderness during cooking.
• Ribeye is great for honing your skills and dexterity in cooking steaks for beginners in the culinary arts.
• The steak is fried in a hot pan. If you lower the meat on a surface that is still warming up, then the crust does not form in a matter of seconds, and valuable juices immediately come out of the meat. Therefore, if you like a fully fried steak without pink meat, then you need to fry the steaks in a hot pan on both sides until a crust forms, and then remove to cook in a preheated oven for a few minutes.

• It is not recommended to fry more than two pieces of meat in one pan at the same time. First, it will be difficult to turn the steaks and change position in the pan. And secondly, a large amount of meat will cool the heated pan, which is why the meat can release a large amount of liquid, and then the frying process will change to stewing.
• Before serving, the fried meat should be infused and rested. Therefore, immediately from the pan, wrap the steak in foil and set aside for 10-15 minutes. During this time, the meat will become softer, cool a little and soak in all the flavors.

And do not despair if the first time you did not manage to cook a juicy steak of the desired degree of roasting. In cooking, the main thing is not only to have knowledge, but also to have experience. Each time with frequent practice, the steaks will get better and better.

How to cook a steak in a beef pan at home, see the following video.

Today we will cook medium beef steak. Medium is a medium rare steak. If you do everything exactly with the recipe, then the dish will turn out even better than the chef from the most expensive restaurant.

The beef steak prepared by you will meet the criteria: juicy, satisfying, tempting.

For cooking we need:

• Beef meat (back muscles, tenderloin)
• Olive oil
• Coarsely ground black pepper

Beef steak recipe:

Of course, you need to choose the right meat for beef steak. Soft back muscles are suitable for cooking. Of course, you can also cook from the thigh part, but since it is much tougher, you will first need to marinate the beef.

For marinade, you can take: lemon juice, vinegar, kefir, yogurt. For one kilogram of meat, 500 ml of kefir or yogurt will go. But all the same, the consistency of the meat will not be as ideal as that of the meat from the back.

Cooking medium rare beef steak

It is important that the meat for steaks is marbled. The photo shows thin white streaks. The more such veins, the more ideal this beef is for steaks. When frying, this fat melts, and the meat becomes juicier.

Another important detail is that in restaurants, meat for steaks is not used fresh, but allowed to ripen. In the refrigerator under special conditions, it is up to 20 days. But this cannot be done at home, so that the meat is a little ripe, and all the muscles in it relax - we wrap it with parchment paper or a linen towel and send it to the refrigerator for 2 days.

After such ripening, the steak will turn out juicy and soft. Therefore, for proper preparation, meat must be bought in advance. But, and if your meat was frozen, then transfer it from the freezer to the refrigerator for a day. It will gradually melt, while not losing its juiciness. Before cooking, the meat should be at room temperature.

The minimum thickness of the beef steak should be 2.5 cm. But the thicker the better. Therefore, I advise you to cut pieces of about 4 cm. We take the cooked meat and cut it into portions. It is better to take a long knife to cut off in one, even piece.

In no case should the fat layers on the sides be cut off, they will give the steak a good taste.

Before frying, pieces of meat should be greased with olive oil and quite a bit of salt. They salted it, sprinkled a little oil, and massaged the meat so that everything was absorbed evenly.

To find out the temperature of the pan - you need to put a couple of drops of water into it. If the drops immediately evaporate, then the pan is hot enough.

We put pieces of chopped meat on a hot and dry frying pan, and layers of fat will prevent the beef steak from burning.

We spread the pieces away from us, so splashes of fat will not fall on you.

For a medium steak, each side should cook for 6-7 minutes, so be patient and don't flip often. Ideally, no more than 3 coups. Do not pierce the steak with a fork, otherwise the juice will leak out. If you see that the juice starts to come out, it's time to turn over. Flip with tongs or two spatulas or spoons.

You can use a cooking thermometer to check the readiness of the beef steak. It needs to be stuck into a piece of meat, but not completely, otherwise it will show the temperature of the pan, not the meat. The temperature of the grilled steak should be 55ºС.

Well, you can still check the readiness of the steak without a thermometer. Experienced cooks check by pressing a finger on the meat. For this, too, there is a secret.

Bring your thumb and ring finger on your hand - when you press on the pad, you will feel elasticity. That's the same elasticity should have a beef steak cooked medium.

Fried steaks - salt and pepper on both sides with large pomelo pepper. Cover the plate with foil and leave for 10 minutes. The steaks will come off and have a very soft crust.

Bon appetit everyone, share the recipe with your friends by pressing the buttons of social networks.

Beef steak in a pan

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 turned off.