How to cook medium rare beef steak. How to cook beef steak

One of my favorite dishes that I like to cook for myself is grilled steak. Cooking the right steak is not an easy process. But I have improved my recipe over and over again. This step-by-step instruction explains in detail how to cook a beef steak at home in a pan.

This guide is intended for people with experience in cooking. For those who do not feel comfortable in the kitchen, it is better not to take on this dish. Cooking the perfect steak is a very precise and time sensitive process. But you can easily cope with this if you prepare everything correctly and follow my instructions.

Stage 1: Equipment and ingredients

Here is a list of what you will need to cook a steak

Devices

• plate
• one pan, according to the size of your steak
• forceps
• plate
• timer clock

Ingredients

• one steak
• Olive oil
• Butter
• Salt
• Pepper
• Fresh garlic (or dried)

Stage 2: Buying a steak

The first thing to do is to find right steak which we will prepare. To do this, it is better to go to a place with a large selection. quality meat. In such places, the meat is usually a bit more expensive, but in my opinion it's worth it.

I took a 250 gram selected steak. It is small enough for one person and relatively inexpensive. Choose meat that looks appetizing to you! If funds permit, you can choose an even better steak, but this miniature piece will do just fine for the lesson.

When you're at the store, make sure you have the rest of the ingredients, such as olive oil, butter, salt, pepper, and garlic. There is a great option to buy some fresh cloves of garlic if you don't want to use garlic powder.

Stage 3: Meat preparation

When you get home you should let the meat warm up. In the store it was in the refrigerator, it is very cold there. Cooking a cold steak is not a good idea.

First, unpack the meat and let it rest on a plate. While it sits, use salt and pepper to season the steak. Sprinkle on all sides, do not spare seasonings.

Usually it takes 20 minutes for the meat to warm up, it all depends on the size of the piece and how much it was frozen. It is important to warm the meat well so that during cooking in the pan there is no cold middle.

While the steak is warming up, take your time and make sure all the other utensils and ingredients are ready. Place the skillet over high heat. Before it gets hot, pour in just enough olive oil to cover the bottom of the pan. You will need a lot more oil in the later stages of the process.

Stage 4: Grilling the steak

The next step is very important and can be dangerous. At this point, the pan should be very hot. You will use tongs to place the steak in the hot oil. With such high temperatures there will be a lot of splatter so be careful when flipping the steak.

After you have placed the steak in the pan, start the countdown, it should lie there for 1 minute. After one minute has passed, turn it over to the other side and leave it like that for another 1 minute.

After a minute has passed, turn the steak on its side to brown the edge. Keep it like that until the edge is colored the same way as the rest of the meat. Do this on both sides. Tilt the pan so that the oil accumulates on one side of the pan, which will make it easier to brown the edges of the steak. As in the photo above.

You should constantly turn the steak at 1-minute intervals until you feel that it is already well-seasoned. The total length of this step depends on your preferences and the thickness of your steak.
Now you are ready for the next step.

Step 5: Cooking the steak

At this stage, the steak is already browned on all sides and the meat juice is sealed inside. Saddle the stove quieter, medium heat.

It's time to cook the meat to the degree of roasting that you like. There is no exact cooking time, it depends on the thickness of the steak, the heat of the stove and other factors. You just have to check the meat often enough to make sure it's done or you need to keep it on the stove. For this tutorial, I cooked my steak medium rare, there was a small pink part in the middle.

Now that the pan is not as hot, you still continue to flip the steak at 1-minute intervals.

It's time to add the garlic and oil. cut off good piece butter and place it in a frying pan generously flavoring it all with garlic. I used garlic powder as I didn't have fresh on hand. As you continue to flip the steak, let the meat soak up all of that blissful flavor. Keep in mind that I describe how to do perfect steak and not healthy.

I cooked this steak for only 8 minutes, turning every minute to get a medium rare. Again, I remind you that everything depends on the thickness of the piece and the cooking temperature, so I can’t guarantee you exactly the same result in 8 minutes.

Use tongs to check the meat. When you feel that a piece of meat has begun to thicken, this is probably a medium roast.
After you've cooked the steak in the pan for a sufficient amount of time, it's time to take it out and place it on a clean plate.

Stage 6: Take your time

Have you finished cooking the steak and are you about to eat it? PATIENCE!

Let the meat rest before slicing.

In order for the steak to turn out to be truly juicy, after cooking, the meat must be given a “rest”. If you cook a medium-rare steak and cut it right away, the juice will flood the entire cutting board. As a result, the meat will turn out less juicy, less aromatic and with an insufficiently rich taste.

Let the meat rest for 5 minutes. If you're so impatient, enjoy a bottle of beer to your liking for now (age permitting!).

Stage 7: Eat and Enjoy

You have been patient enough. You have waited 5 minutes. Now you can enjoy amazing taste homemade steak.

This steak does not require any sauces. The sauce will only destroy its natural flavor that you have created on your stove.

Stewed vegetables and cold beer will perfectly complement your meat masterpiece. Enjoy!

Calories: Not specified
Cooking time: Not indicated

- meat (entrecote, beef tenderloin, fresh) - 300 gr.,
- ground pepper (spices),
- salt (sea, fine),
- butter (butter) - 30 gr.

Recipe with photo step by step:

We wash the meat (it is best to take a cut between the 5th and 13th ribs), dry it and cut it into several pieces 3.5-4 cm thick.




Heat the pan and put a piece of butter on it to melt it.




Then sprinkle salt and spices on one side of the steaks and put them in the pan with this side. Fry over medium heat for 2 minutes. For lovers fish dishes I advise you to cook such a delicious one.




Next, salt and pepper the meat on the reverse side and turn it over to this side.






We fry the steaks based on the desired degree of frying:
lightly fried meat on the outside and pink with blood on the inside - 2-3 minutes on both sides;
more fried outside meat, but the same pink and tender inside is fried for 4 minutes on both sides;
well-done meat inside and out golden brown Grill the outside for 5 minutes on each side. And finally, be sure to check out this unsurpassed one.




We wrap the finished beef steak in a pan in foil for 10 minutes so that it “rests”. I hope you liked my simple recipe with photo.




Bon appetit!

Classic steak is a portioned piece beef meat about 3 cm thick, toasted on both sides. Steaks may have different degrees roasting, the main of which is the Rare degree (with blood, the finished steak has an inside temperature of 45 ° C to 50 ° C), the Medium degree ( average degree done, the temperature of the steak is between 55°C and 60°C) and the degree of Well-done (a deep-done steak with a temperature between 65°C and 70°C).

Ideally, the readiness of a steak of one degree or another of roasting is determined using a culinary thermometer, however, in our everyday home reality, this method is rarely resorted to, determining the readiness of a dish, as they say, by eye.

When choosing the degree of heat treatment of a steak, you need to remember that with strong frying, the meat loses its juice and becomes dry and tough. However, Rare roasted meat is also liked to be eaten mainly by amateurs. The most popular around the world is the "medium" steak, which has a uniform brown color, but when pressed, it highlights pink juice.

The most common side dishes for steak are grilled vegetables or salads from fresh vegetables.

Beef steak - food preparation

To prepare a real beef steak, you need beef pulp without veins and bones from the “intercostal” part, and ideally it should be “steam” meat, then the dish will turn out juicy and fragrant. Such meat should be cut into pieces having a thickness of about 3 cm.

If, nevertheless, you will cook a steak from meat that has been frozen (for example, by purchasing a portion of beef prepared for a steak), defrost it, if possible, in the main compartment of the refrigerator. It will take a lot of time, but this is how it best retains its properties. You can speed up the defrosting process by placing the meat directly in the package in cold water. But do not defrost the steak in microwave oven, even in the defrost mode, as its top layers will begin to cook, and the middle will still be cold. As a result, evenly frying such a steak will already be problematic. And even more so, you should not defrost meat by immersing it in warm water.

Another important advice for novice cooks: the selected meat, which is usually used to cook a steak, is not beaten off, otherwise it will lose not only its structure, but also all its juices.

In addition to meat, to cook a steak, you need to stock up on any (preferably olive) vegetable oil and a set of spices or herbs. Salt the steaks only ready, already before serving.

Beef steak - preparing dishes

You need a frying pan to cook a steak. Ideally, this could be a special grill pan; however, an ordinary cast-iron skillet, which is sure to be found in every kitchen, can also cook quite a decent steak. You also need a knife to cook a steak. Again, there is special knife for a steak, but basically, any will do with which you can cut a piece of beef into beautiful and even pieces for a steak about 3 cm wide. To turn the steak while frying, you need to have culinary tongs.

Beef steak - best recipes

Recipe 1: Butter Beef Steak

A very simple recipe. Choosing the right meat, cutting it into steaks correctly and frying it for the time you need, you will get a delicious steak, eating which you will sincerely feel sorry for the vegetarians.

Ingredients:

800 gr. beef;
50 gr. butter;

Cooking method:

1. Rinse and dry paper towel beef tenderloin, cut it into several steaks about 3 cm thick.

2. Put the pan on a strong fire and melt the butter.

3. Having peppered the steaks on one side, put them on this side in the pan.

4. Then, after peppering the second side, turn the meat over. The frying time is determined by the degree of "roastedness" of the meat that you prefer. If it is enough for you that it is slightly fried on the outside and very little on the inside, fry for up to 3 minutes on each side; if you want meat that is well browned on the outside and pink on the inside, the frying time on each side is about 4 minutes; to get a fried crust and fully prepared meat inside it should be fried for about 5 minutes on each side. Salt before serving.

Recipe 2: Oven Steak

The meat cooked in the oven is softer, and the crust obtained by frying the meat in a pan prevents the juices from flowing out of it. That is why such meat, especially if seasoned with herbs, turns out so tender and fragrant.

Ingredients:

1 kg of beef;
4 tbsp. l. olive oil;
salt and pepper to taste;
herbs (thyme, rosemary).

Cooking method:

1. After washing and drying the beef tenderloin with a paper towel, cut it into pieces with a thickness of about 3 cm (about 4 pieces should be obtained).

2. In order not to pour olive oil into the pan, marinate the resulting steaks in oil with herbs for an hour, and then send them to a well-heated (up to 250 degrees) pan and fry for about 2 minutes on each side to get a crust.

3. Then we put the fried steaks in the oven, heated to 170 degrees, and bring them to the desired degree of readiness for 10-15 minutes.

Recipe 3: Beef Steak with Red Sauce

Steaks with red sauce are a real gift for gourmets. If you like to experiment, try serving regular beef steaks with red sauce with grape juice, red wine and pepper and you get gourmet dish that will exceed all your expectations.

Ingredients:

1 kg of beef steaks;
3 art. l. flour;
2 tbsp. l. butter;
1.5 cups of broth;
0.3 cups of red wine;
0.3 cups of currant juice;
2 tsp red pepper;
salt and ground black pepper to taste.

Cooking method:

1. After rubbing the steaks with pepper, fry them on both sides for about 3 minutes each.

2. Transfer them to a cast iron bowl and bake for about 15 minutes in a well-heated oven.

3. Prepare the sauce: after melting the butter in a pan, fry the flour on it until golden color, then pour in the broth and, stirring constantly, bring everything to a boil and boil for about 10 minutes. Then we pour currant juice, wine and add red pepper, bring to a boil and turn off.

Serve steaks with this sauce and potatoes.

Cut the meat into steaks should be across the fibers, for uniform penetration of heat into the thickness of the meat during cooking.

If you fry steaks on coals, where the temperature is much higher than in a pan, then first the steak should be fried on both sides for about half a minute, to form a crust that prevents the juices from flowing out of the meat, and then continue frying, turning the steak alternately on one side to another.

Preheat the skillet to cook the steak big fire, but it is impossible to allow the oil to smoke, since on such pan steak, having burnt from the outside, from the inside it will remain raw and will be tough. It is believed that the pan has warmed up to desired temperature if steaks sizzle when placed on it.

After frying, you should let the steak “rest” for about 10 minutes (after removing the meat from the heat, just let it lie down). Then it will be much softer, since the juices that have risen up during frying can be evenly distributed throughout the piece.

The readiness of the steak is checked by pressing your finger on it. Rare steak should be soft; well-done is firm, and a medium-rare steak should be a kind of “golden mean”.

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 ancient times 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. Currently popularized steak and elevated to the rank national dish Americans. Although it is used and loved in all countries of the world.

Now many people mistakenly call a whole steak. fried piece meat. In fact real steak, this 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. From whole carcass no more than 10% of an animal 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 delicious steak 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, vinegar, salt and spices.
• 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. Needed to use sharp knives without burrs so that the meat can be cut evenly.

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 various degrees Roasting requires certain types of meat. 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 perfect consistency and steak flavor. 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 at home delicious steak.

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.

IN cast iron pan add oil 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, flip the piece over again. reverse side and cook until desired doneness.

2. Recipe for cooking steak on a ribbed grill pan

Well, now, let's cook at home steak conditions 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. cast iron ribbed grill pan heat 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, cook at home tasty and tender beef steak in a frying pan is impossible - 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.

Juicy beef steak in a pan - the recipe is quite simple. Meat with appetizing crust and tender pulp - what could be more desirable? Many dream of getting as a result of their labors meat steaks V best traditions genre. But to achieve the desired degree of roasting and not spoil the expectations - not every housewife can boast of this. Men especially love steaks, they simply cannot live without meat. A savory piece can satisfy the hunger of any man, so steaks will come in handy for lunch and dinner. Try to cook beef steak, as in our recipes.

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, delicious steak from the only round muscle in the bull's body. T-bone steak is a meat on a T-shaped bone, it combines two types of meat - fillet and thin edge. Angleterre is made from the meat from the inside of the shoulder blade, while the Café de Paris steak is made from the softest piece from the shoulder. Quasimodo steak is cut from the lumbar region of the back, and 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!

Which steak is best for pan frying?

The main thing that depends good taste steak is, of course, high-quality meat (steak is made only from beef). But, since seemingly choose suitable piece not everyone knows how, you just need to use the hints. The best parts for steaks are the tenderloin, thick edge, and thin edge. Ideal meat for steaks should have a high degree of marbling.

Ribeye steak is best for pan frying. He is universal. The name comes from two English words rib-eye, i.e. "rib" and "eye". The rib is where the cut comes from, and the eye is the cross-section shape that rib-eye steaks inherit. The abundance of fatty layers (the same marbling of meat) melts quickly when frying, making the “Ribeye” the most juicy, the most unpretentious in cooking of all steaks.

How to cook beef steak in a pan

New York Steak

Ingredients:

• 300g New York steak (stripploin)
• 3-4 sprigs fresh thyme
• 2-3 cherry tomatoes
• 3-4 garlic cloves
• large sea ​​salt, a mixture of peppers (black, red, white) - to taste
• olive oil for frying

Cooking method:

Wash the beef, dry it with a paper towel, make transverse cuts to the entire depth of the fat layer. Make cuts every 3-4 cm along the entire piece of meat. So steak is better baked, not deformed, not twisted during the frying process. Salt and pepper the steak. Fry in hot olive oil for 1 minute on each side, adding garlic, chopped thyme. Bring to readiness in the oven for 6 minutes at 180 °C. Serve whole, with garlic and cherry tomatoes, garnish with a sprig of thyme, or cut into several slices. On the cut, the degree of medium roasting is clearly visible - with a pink middle.

Grilled Steak with Irish Whiskey

This is a favorite Sunday dish when you watch a Gaelic football match on TV.

Ingredients:

• 1 sirloin steak (230-330 grams), room temperature
• Black pepper to taste
• 1 tablespoon butter or fat for frying
• 1 teaspoon olive oil
• ¼ cup Irish whiskey
• 1 cup heavy cream

Cooking method:

Pepper the steak. Put the oil in the skillet. When the oil boils, put it in the pan. When the fat begins to stand out, reduce the heat, cook to your taste (3-4 minutes - meat with blood; 4-5 minutes - medium rare; 5-6 minutes - well-done steak), turning the meat only once. Transfer the steak to a warm plate. Get rid of the fat in the pan by draining it. Pour whiskey, cream into the pan, mix until the mass becomes dense. Salt, pepper to taste and pour over the sauce.

Steak with chili and cumin

Ingredients:

• 5 beef steaks,
• 1 chili pepper
• ground cumin,
• dried oregano,
• 3 art. l. olive oil,
• parsley,
• ground black pepper,
• salt to taste.

Cooking method:

In a bowl, mix finely chopped chili, cumin, oregano, pepper and salt. Grate with the resulting mixture, lightly sprinkle with oil, let it brew for 1 hour. Put in a pan, fry in oil under the lid. Sprinkle with chopped parsley and serve immediately.

Low rare steak

We cut the young beef strictly across the fibers into pieces, each steak is 2.5-4 centimeters thick and put them on a dry hot frying pan. Fry the steaks without a lid over high heat for about 2 minutes or bring to a temperature of 37-40 degrees.

For convenience and accuracy, it is advisable to use a temperature probe.

At a meat temperature of about 38 degrees, the top of the beef steak is covered with light perspiration. At this point, turn it over to the second side and fry for about 2 more minutes (up to a temperature of about 57 degrees).

Weak roasting of beef steak (medium rare) is achieved at a meat temperature of 56-60 degrees. As soon as a light pink juice appears on the surface of the fillet, the steak is ready. Remove it quickly from the pan, otherwise the meat will continue to cook and the steak will become tougher and drier.

Salt and pepper to taste on both sides. Medium rare steak is ready to serve.

The photo clearly shows a weak degree of roasting (medium rare), in which no longer raw, but still tender meat releases pink juice. The steak can be grilled, the method is good for picnics and barbecues.

Butter steak

If you choose the right meat, butcher and fry well, you will get the most delicious steak in the world.

Ingredients:

• Butter - ¼ pack.
• Ground pepper.
• Beef - 0.8 kg.
• Salt.

Cooking method:

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.

How to cook beef steak - a variety of ways

Spicy peppered beef steak with horseradish sauce

The specialty of this dish is the sauce. Due to cream, brandy and horseradish, it turns out to be delicately sweet with a tart aftertaste. Fresh vegetables are a good garnish. It is better to serve the steak with horseradish sauce, adding strong drinks.

Cooking time: 20 min. Servings: 4

Ingredients:

• 1 kg beef tenderloin
• 200 g horseradish
• 50 ml brandy
• 200 ml cream 22-33% fat
• 1-2 tsp ground chili pepper
• ½ tsp Sahara
• salt - to taste

In no case do not beat the meat with a hammer, as the muscle fibers are torn and the steak becomes dry when frying. If the piece is thick, it is better to stretch it with your hand or with the back of a knife. The vein can be cut. To make the meat tender, salt during cooking on the already fried side.

Cooking method:

Delete excess fat and veins from meat. Cut the meat into steaks 2-3 cm thick. Slightly flatten with a heavy object or fist. Salt the steaks by rubbing the salt into the meat. Sprinkle steaks on both sides ground pepper Chile. Mix brandy and some water in a pan. Add sugar to brandy. Bring to a boil, reduce heat. Pour in heavy cream. Add grated horseradish, mix thoroughly, heat to mix flavors and aromas. Evaporate to desired consistency. Fry on very hot coals: for roasting with blood - 1-2 minutes on each side, medium - 2-3 minutes on each side, for good frying - from 3-4 minutes on each side. Serve with hot sauce.

Beef steak with cheese and potatoes

Ingredients:

• 500 g beef steak,
• 700 g blue cheese
• 450 g red potatoes,
• 2 cloves of garlic
• olive oil,
• dill greens,
• pepper,
• salt to taste.

Cooking method:

Mix crushed garlic, salt, pepper and oil. Cut the steak, put in a bowl and pour the prepared marinade for 15 minutes. Then grill the steak for 3-4 minutes on each side. Peel potatoes, cut in half, salt, boil, season with oil, grill, immediately sprinkle with cheese. Serve potatoes with steak, garnished with dill.

Beef tenderloin steak with cauliflower and broccoli in the oven

A good beef steak is an excellent main dish that will not only satisfy guests, but also please the most discerning gourmets. light side dish from stewed or fresh vegetables will create a unique taste contrast with the dish. Delight your loved ones with a hearty, unhurried meal with a glass of red wine and a fragrant, delicious steak cooked according to our recipe.

Cooking time: 30 min. Servings: 1

Ingredients:

• 200 beef tenderloin
• 100 g cauliflower
• 100 g broccoli
• 100 ml cream 22-35% fat
• 30 g tomatoes
• 20 g onion
• 20 g sweet red pepper
• 20 g zucchini
• 40 ml olive oil
• salt,
• freshly ground black pepper - to taste

Cooking method:

Wash, dry and clean the meat from sinews and films. Slice the beef across the grain portioned pieces 3-5 cm thick. Salt and pepper the meat. Fry the meat on both sides in a pan with olive oil(15 ml) until crusty. Transfer the meat to a heat-resistant form and bring to readiness in a preheated oven for 6-10 minutes at 190 ° C. Disassemble two types of cabbage into inflorescences. Salt and pepper the cabbage. Fry the cabbage in a preheated pan with olive oil (15 ml) until golden, 2-3 minutes. Pour cream over cabbage and heat until thickened. Cut the tomato into small cubes, removing the place of attachment of the stalk, pepper, peeling it from seeds and stalk, zucchini and onion. Mix vegetables in a bowl, season with salt, pepper and season with the remaining olive oil. Serve with steak.

The degree of doneness of the steak

There are several degrees of roasting a steak:

• Extra rail. 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.
• Weak roast. It is cooked for 5 minutes at 190-200°. He has uncooked meat and juice Pink colour.
• Medium rare. Cook for 7 minutes at 180°. It turns out medium-rare, with light pink juice.
• Almost fried. Cook for 9 minutes at 180°. It has soft meat clear juice.
• Roasted. Prepared for 8-9 minutes at 180 °. Bring to readiness in the oven. He has almost no juice.
• Deeply fried. Ready for over 9 minutes. It has a golden brown crust and no juice at all.

• The steak is prepared only from fresh, chilled meat.
• Before frying, it should be brought to room temperature.
• Steak can only be beef.
• A piece of meat for a steak should be thick - at least 2.5 cm, but not more than 4 cm.
• Serve steaks on hot plates so they don't cool as quickly.

Now you know how easy it is to cook beef steak. Bon appetit!