How to make a juicy beef steak. How to fry marbled beef in a pan

Step 1: prepare the meat.

We clean the fresh flesh of beef with a knife from the film and rinse well under cold running water. Then we transfer our ingredient to a paper towel and get wet from the water. On a cutting board, using the same sharp equipment, we cut the beef tenderloin into several steaks, thick about 2 centimeters. Attention: you need to cut the meat into steaks across the fibers so that the heat that will be released during frying the beef evenly penetrates and is distributed over the entire surface of the meat ingredient. This will make the steak juicier and softer. After we cut the beef meat, grease the pieces with a little vegetable oil, and also salt and pepper to taste. After that, we transfer the steaks to a separate bowl, cover it with cling film on top and let the meat stand about 1 hour, so that it is saturated with salt, pepper and oil, and also let the juice flow.

Step 2: Cook the Grilled Beef Steak.

Before frying a steak, first of all, it is necessary to determine the degree of roasting of the meat, which depends directly on the cooking time of the dish. There are three degrees of roasting steaks: the first degree - when the meat is not completely fried on both sides for 3-4 minutes and comes with blood. The second (medium degree) is when the steak is fried on both sides for 4-5 minutes and it has a uniform brown color, well-roasted on the outside and pink on the inside, and the meat exudes a pinkish juice. And the third degree is a deep-fried steak. It roasts for 5-6 minutes on each side and the meat is dry with a strongly fried crust. The most popular is the third degree of frying, according to the time of which I propose to cook meat. So, before we put the beef steaks into the pan, pour into the container not a large number of vegetable oil and put it on a strong fire. For cooking a meat dish, I recommend taking a cast-iron pan with thick walls and a bottom. It is imperative to heat the container over high heat, but do not allow the oil to start smoking, as this can cause the meat to burn on the outside, but remain raw on the inside and be very tough at the same time. If we put the steaks in the pan, and during this process there is a “hiss” in the container, it means that we have heated the pan with oil to the temperature required for frying. Attention: it is important to be careful not to burn yourself when transferring the meat pieces to a heated container, as the meat has already released the juice and it can burn you when it comes into contact with hot oil. When we start frying beef steaks, we make medium fire. After the allotted time for cooking the steak, on the one hand, we check the degree of readiness of the dish, lifting it gently from the edge with a fork. If a brown crust appears, use kitchen tongs to turn the steak over and fry it on the other side until the same brown crust forms. After that, turn off the burner, and set the container with the beef steak aside, covering the container with baking foil. Do not immediately transfer the meat to a dish for serving, but let it cool slightly for 10-15 minutes then it will become much softer and juicier.

Step 3: Serve Grilled Beef Steak.

After the fried beef steak has infused, we shift it to a dish for serving. Top the meat with the remaining juice from the pan. Well, you can serve a meat dish with any side dishes: cereals, mashed potatoes or vegetable salads. Enjoy your meal!

To cook steaks, you need to buy beef pulp without veins and bones, preferably from the intercostal part of a beef carcass. Very tasty steaks are obtained from very fresh meat, the so-called "steam". They will not only be juicy, but also fragrant.

If you have frozen meat, then it should defrost on its own to room temperature. Of course, you can speed up this process by putting the plastic bag with the meat ingredient under cold water. But reheating the meat in the microwave or putting it in warm or hot water is not recommended, as the structure of the meat can become loose. Only after the meat is thawed, cut it into pieces, no more than 2 centimeters thick.

Beef steaks, as in other matters, and steaks from other meat cannot be beaten off, as this will not only violate the structure of the meat ingredient, but also the meat will lose its juices.

Deep-fried meat loses its juice and at the same time becomes very tough and dry, and this does not taste good.

The readiness of the steak is determined by pressing your finger on it. Rare steak should be soft, and deep-done meat should be firm. Our steak should be slightly soft, and when pressed, it should not release pink juice.

You can also cook steak in the oven. In this case, the meat will turn out softer, juicy and tender. Before cooking in the oven, the meat ingredient is best marinated in olive oil with the addition of spices and herbs - rosemary and thyme.

The remaining juice after frying the steaks can be used to make a sauce. To do this, melt the butter in a frying pan and fry a little flour in it. Then add the meat broth and, stirring the liquid mass with a spoon, bring to a boil, then boil for another 7-10 minutes. Then add black and red ground peppers, salt and red wine. Bring the sauce to a boil again and only then turn off the burner. Pour the resulting sauce generously over the fried beef steak.

Not everyone has the opportunity to go out into the yard and fry a juicy piece of meat on the grill, so let's cook grilled beef steaks at home. You don’t need to marinate the meat beforehand, it will be enough just to beat it off well so that the beef cooks faster. Of course, you can marinate if you plan to cook the meat in advance, several hours or a day in advance. But this recipe describes an express method when only salt, spices and lemon juice are used.

Ingredients

• 2 beef steaks
• 0.5 tsp salt
• 0.5 tsp spices for meat
• slice of lemon

Cooking

1. Beef must be chilled. If the meat was frozen, then it should be thawed naturally, at room temperature. You can also put a plate of frozen meat in the refrigerator overnight. Cut the beef into steaks of the desired thickness.

2. Lay the steaks on a cutting board and cover with cling film or regular cellophane. Take a culinary mallet and beat the steaks on both sides.

3. We need a grill pan. It needs to be greased with vegetable oil and heated, then make the fire slightly less than medium and lay out the steaks.

4. Salt the meat and sprinkle with any spices, you can even use black or red ground pepper, paprika, or a mixture of both. Take a slice of lemon and squeeze the juice over the meat.

5. After 7-8 minutes, turn the steaks over to the other side. Fry for another 7 minutes. If you notice that the beef is burning, reduce the heat to a minimum.

Serve grilled beef steaks with sauces, fresh herbs, vegetables. Meat is much tastier when it is only from the pan, although there are also lovers of cold beef. If the steaks still turn out to be harsh, you can cut them into strips or pieces before serving.

Note to the owner

1. It is assumed that the chef will choose meat without films for steaks, that is, the highest category. However, the first one is cheaper, and it is also suitable for this recipe. Does it make sense to overpay? It is only necessary to properly remove the shells without violating the integrity of the meat plate. You will need a sharp boning knife. With its tip, they pry off the film and pull it off with force, and then cut it off parallel to the fibers.

2. If the beef is pierced with dense veins, then this is already the second grade. In this case, you should not buy such a product, it is taken for goulash, beef stroganoff and stew: when finely chopped, the veins are easy to remove, and when large, it is difficult.

3. For some time now, an interesting seasoning has been sold in the grocery departments of the CIS - garlic pepper. It has been known to French chefs for a long time, and Russian housewives perceive it as know-how. Meanwhile, this is a traditional mixture for flavoring meat dishes, which has long been common in warm European countries - San Marino, Italy, Spain. From there, by the way, she came to France. It is necessary to enrich juicy steaks at least once with this fragrant complex in the process of frying. After tasting, many connoisseurs of good cuisine will prefer just such a bouquet for veal and beef prepared using grill technology.

In world cuisine, there are several dishes, the ability to cook which is a kind of indicator of the professionalism of the cook. Today we will talk about how to fry a beef steak in a pan - a dish that is the brightest representative of haute cuisine. Let's figure out together all the intricacies of cooking this dish and learn how to make it no worse than culinary masters.

First of all, you need to figure out what kind of meat is used to cook steaks. In ordinary butcher shops or supermarkets, it is quite difficult to find such varieties of meat as "striploin" or "ribeye", so it is easiest to purchase the so-called thick and thin edges.

Of course, they are somewhat different from the above-mentioned varieties of meat, but they are quite suitable for home cooking. If you wish, you can order original cuts in vacuum packages, which are available in assortment in specialized stores.

The main degrees of roasting beef steaks

Almost eight different dishes are hidden in one steak, because the taste, juiciness, and texture of the meat depend on the degree of roasting of the beef tenderloin. Each degree of roasting, according to the international standard, has its own name in English and indicates the degree of readiness of the dish. A certain type of steak has its own temperature inside the piece, as well as the time and method of frying it.

In world cuisine, five basic degrees of steak doneness are used as standard. Although often the first degree of Raw is divided into 3 classifications.

As a result, the extended map includes eight degrees of heat treatment of beef steak:

1. Raw- this is an absolutely raw piece of tenderloin, which would not have been included in the classification of steaks at all if it had not been used in traditional Italian cuisine for cooking carpaccio.
2. blue rare although it is considered the second degree of roasting a steak, it is used very rarely, and then only for lovers of raw meat. Fry a slice of beef for just a few seconds on both sides to give the surface of the dish a corrugated grill pattern.
3. Extra rare- Another steak option for lovers of raw meat. The difference in this case is a two-minute frying in a very hot pan, during which a piece of meat has time to crust on top. However, inside the beef remains cool and raw, has a red color and blood.
4. Rare- This is one of the popular types of steaks, which is also called "meat with blood." If a five-minute frying allows you to give the tenderloin an appetizing gray-brown crust on the outside, then inside the fillet remains raw, and when cut, you can watch blood juice oozing through the fibers. Rare steak has a temperature inside the piece no higher than 52°C.
5. medium rare- the most sought-after restaurant version of a medium rare beef steak. It is generally accepted that it is the medium rer steak that fully reveals the taste of beef. At high temperature, the tenderloin is fried for 5 minutes on each side. So you won’t see the blood inside, however, there is a layer of underdone meat, because inside the piece the temperature does not rise above 55 ° C.
6. Medium- a classic medium-rare steak. It takes 15 minutes to cook, during which the meat is constantly turned from side to side. You will definitely not find blood in such a steak. But you will get a juicy, tender pink fillet, very soft inside and ruddy crispy outside. The temperature inside the piece of meat should rise to 63°C.
7. Medium well. In such a steak you will not find a drop of blood and only the very minimum of juice in the center of the piece, where the meat still retains a pinkish color. The tenderloin frying time takes 20 minutes, and the temperature inside the slice reaches 68 ° C.
8. well done- "sole" - this is what this steak is called in chef's slang. This is the highest and driest degree of roasting. The meat, when cut inside, does not ooze juice, it is somewhat harsh, has a grayish-brown color and a temperature of 73 ° C. Despite the fact that Well Done steak saturates the body with energy best due to well-heated proteins, many chefs do not like to cook it, considering this dish to be a spoilage of food. The cooking time for this steak is 30 minutes.

Interesting fact. Many chefs don't use thermometers when frying steaks, but rely on tactile sensations.

There is an unspoken technique for determining the degree of roasting of a steak by its softness, and for association, the pad of the thumb on the hand is used in different degrees of tension:

• Raw- the pad is soft with a relaxed hand.
• Rare- a pad in light tension when connecting the thumb with the index finger.
• medium rare- corresponds to the tension of the pads when the thumb is connected to the middle one.
• Medium- the pad is dense when the tip of the thumb is connected to the ring finger.
• Well Done. When connecting the thumb to the little finger, the pad is in maximum tension, which corresponds to the rigidity of a deep-rare steak.

Classic beef steak in a pan

Ingredients

• - 1 kg + -
• - 3-4 tablespoons + -
• - 100 g + -
• - taste + -
• - taste + -

How to properly and how much to fry a beef steak

It should be said right away that in this and subsequent recipes we will fry the steak to a medium rare state. Thus, the meat will remain juicy and soft.

• We wash the meat well under running cool water. Set it aside for 20-30 minutes so that the piece warms up to room temperature.
• Wet it with paper towels and cut into layers, about 2.5 centimeters thick.
• Rub each piece with olive oil, then sprinkle with salt and pepper and rub them a little.
• We put a frying pan (regular or grilled) on fire, with a force slightly above average. You need to warm it up properly.

To check the degree of incandescence, drop a little water on its surface: if the droplet began to evaporate quickly and move along the bottom of the vessel, then the temperature is normal.

• Put the steaks in the pan. Make sure that the pieces do not touch each other and that there is a distance of at least 1-2 centimeters between them.
• We fry the meat for one minute, after which we turn it over to the other side with tongs or a spatula and fry the same amount.
• Reduce the heat to a little less than medium and put the piece back on the original side. Cook the steak for about 2 minutes, turn over, wait another 2 minutes.

• Place a large piece of foil on a warm plate. We spread the finished steaks on top of it, put a little butter on them, cover with foil and let it brew for 4 minutes.

After the specified time, we take out the steaks and immediately serve them to the table. This meat should be eaten hot. As a side dish, fresh vegetables or grilled vegetables are suitable.

Easy pan fried steak recipe

Ingredients

• Beef (with a little fat) - 500 g;
• Salt - to taste;
• Dried rosemary - a pinch;
• Parsley - half a bunch;
• Lemon - ½ fruit;
• Garlic - 1 clove.

How to cook beef steak in a pan

1. We wash the meat and let it warm up to room temperature.
2. While the meat reaches the right temperature, let's take care of the other ingredients. Wash parsley under running water, chop and pour into a small container. We also squeeze the juice from half a lemon here, and also pass a clove of garlic through the press, mix and set aside the aromatic mass to the side.
3. Wet the piece with paper towels or napkins. Be careful: you don’t need to cut off the fat, because it is thanks to it that we will fry the meat.
4. We cut a piece into layers of 2-2.5 centimeters. Rub them with salt and dried rosemary on both sides.
5. We put a cast-iron pan on a strong fire and warm it up until a characteristic haze appears.
6. We spread the pieces of meat on the surface of the pan and fry the beef on both sides for 1-2 minutes, until a characteristic crust appears on it.
7. Reduce the heat to medium and, turning the piece every 15-20 seconds, fry it for 5-6 minutes.
8. We spread the finished steak on a plate (or wooden tray), spread the aromatic mixture of garlic, lemon and parsley on top.

The recipe does not imply languishing such a steak under foil, but you can well wrap the meat in it and let it stand for a couple of minutes. During this time, the juices will saturate the entire steak - and its taste will only get better from this.

Marinated beef steak in a pan

If you have not been able to get a high quality beef cut, or the pure taste of the meat does not appeal to you much, then you can use this recipe.

Here we pre-marinate our steaks - from which they will turn out even more fragrant, juicy and softer.

Ingredients

• Beef - 800 g;
• Soy sauce - ½ cup;
• Wine vinegar - 1 tbsp;
• Honey - 2 tablespoons;
• Garlic granulated - ½ tsp;
• Ground ginger - ½ tsp;
• Sunflower oil - 6 tbsp.

How to fry a marinated beef steak

• We wash the meat, cut it into standard layers, 2 centimeters thick, let the excess liquid drain and put it in a deep container.
• Separately, mix soy sauce, vinegar, honey, garlic and ginger. We mix everything, pour vegetable oil and bring the mixture to homogeneity.
• Pour the resulting marinade into the bowl in which the steaks are located, mix everything well. Close the container with a lid and send it to the refrigerator. The meat should marinate for 10-12 hours.
• We put the grill pan on the maximum fire and heat it until smoke appears.
• We spread the pieces of meat on the surface of the pan, after allowing the excess marinade to drain down.

Fry the steaks for two minutes on each side, then reduce the heat to medium and fry for another three minutes on each side.

• We immediately serve the finished dish to the table, laying out pieces of meat on lettuce leaves.

As you can see, knowing how to fry a beef steak in a pan, you can delight your family and friends with a real restaurant dish cooked at home.

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 from the heat generated 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.