Which part is best for a steak. Cooking beef steak "Miratorg"

Fragrant, juicy, tasty, with a delicate fried crust, beef steak has conquered millions of people around the world. Veal is the most suitable meat for such a dish, since it is not as fatty as pork, and not as “rubber” as lamb.

Perfectly cooked meat is not so easy to cook. First you need to understand what degree of cooking you need, then decide on the marinade, sauce and side dish.

What are the degrees of doneness for beef steak?

Everyone determines for himself according to his own taste the degree of roasting of the steak.

There are several of them:

1. Raw. Weak degree of roasting. Such meat has a weak crust on the sides, but inside it is almost raw. To achieve this degree, the steak will need two minutes of languishing in a pan.
2. medium rare. The meat is slightly more fried, with a pinkish juice that stands out when pierced. The pieces come out tender and full of juice.
3. medium. Golden mean. There is no more blood in the beef, it is evenly tenderly cooked inside and with a golden crust on the outside.
4. Medium well. In such a steak, the juice is no longer pink, but transparent, the meat is a little dry.
5. Well Done. Fully fried inside and out, the meat has a brown color, there is almost no juice in it.

Ideal sauces for meat

Meat is boring without sauce, so we offer wine sauce for the perfect steak.

You will need:

• vinegar - 4 ml;
• beef broth - 250 ml;
• brown sugar - 16 g;
• red wine - 120 ml;
• salt and black pepper to taste.

Preparing the dressing for the dish:

1. Pour the beef broth into a bowl and cook until it is reduced by half.
2. Pour sugar, add vinegar and wine and continue cooking for 10 minutes.
3. It remains to salt and pepper the sauce and you can serve it with a tender steak.

In addition to this option, you can put a bowl with tomato sauce, barbecue sauce, soy-honey or even plum sauce with your favorite steak. Some prefer the taste of pure meat and use only two or three types of herbs and salt in its preparation.

Side dish for beef steak

In addition to the sauce, green lettuce and boiled potatoes can be served with veal. Grilled vegetables go very well with roasted meat: tomatoes, eggplant, sweet peppers and onions. Baked beans, corn, boiled rice and asparagus in sauce complement the taste of the steak well.

Marinade for steak: recipes

Marinade gives a unique spicy taste and aroma to beef steak. It provides the meat with the necessary juiciness and softness inside and gives an amazing golden brown color to the crust on the outside.

Required products:

• lemon juice - 15 ml;
• salt and mustard - 5 g each;
• sunflower oil - 40 ml;
• a little black pepper;
• one head of onion;
• two garlic cloves.

Action algorithm:

1. Combine lemon juice, pepper, oil and salt in a cup.
2. Using a grater, turn the onion into a pulp, transfer it to a common bowl.
3. Squeeze the garlic cloves and send them after the onions.
4. Mix everything and pour the beef with this marinade.

Recipe in a frying pan

To implement the plan, you will need:

• two pinches of black pepper;
• olive oil - a couple of spoons;
• one serving of meat steak;
• two pinches of salt.

How to cook beef steak in a pan, consider below:

1. We took a piece of meat with a thin layer of fat, without bones. Its thickness should not exceed 3 cm, since in a frying pan too thick shmat is not completely fried.
2. We take the veal out of the refrigerator in advance and warm it up to room temperature.
3. Heat up a frying pan with a little olive oil.
4. At this time, we carefully process the meat preparation with a mixture of salt and pepper.
5. We begin to fry it for 2 minutes in the most heated oil.
6. The further cooking method depends on the preferred degree of roasting. On average, the beef is fried for a couple of minutes in boiling oil on both sides and the sides are fried for 5 minutes after reducing the heat.
7. When the dish is ready, let it stand for about a quarter of an hour.
8. After this time, juicy, fragrant pieces of meat should be served with fresh herbs or vegetables. Bon appetit!

Cooking from marbled beef

List of products per kilo of meat:

• salt and basil - to the taste of the hostess;
• a couple of tablespoons of olive oil;
• pepper mix.

Action algorithm:

1. We blot the meat with a disposable towel and leave to warm up to the temperature of the kitchen.
2. We process the pieces with seasonings with salt and oil them.
3. We strongly heat the pan on the stove and load the beef into it, pressing down a little with a spatula.
4. Cook the meat for a couple of minutes on one side, and then carefully turn it over to the other. We repeat the manipulations 4-5 more times.
5. It remains to transfer the tender marbled beef steak with a golden brown crust to a plate and let it rest for 5 minutes. After that, you can start eating.

Cooking in the oven

Composition of ingredients:

• any dry spices to your taste;
• veal - 300 g;
• vegetable oil - 40 ml;
• salt to taste.

How to cook beef steak in the oven:

1. Lightly beat off the thawed meat piece with a wooden mallet, rub salt and spices into it.
2. We leave the product to marinate for 60 minutes.
3. At the end of the process, turn on the oven and heat it to a temperature of 220 degrees.
4. In parallel, heat the pan, add oil to it and fry the workpiece for 2 minutes on each side.
5. Treat the baking dish with the remnants of vegetable oil, put appetizing meat with a “sticky” crust into it.
6. Bake the beef steak in the oven for 10 minutes. We decorate it with greens and serve it to the table.

How to grill with tomato salsa?

Required Ingredients:

• cherry tomatoes - 100 g;
• salt to taste;
• sweet pepper - 1 pc.;
• cumin and sugar - 15 g each;
• olive oil - 35 ml;
• beef - 0.7 kg;
• onion head;
• ground pepper to taste;
• a kilo of potatoes;
• ground hot pepper - 1 tsp;
• one lime;
• three garlic cloves.

Cooking a steak on the grill:

1. Two cloves of garlic should be peeled and crushed. Combine them in a bowl with salt and grind.
2. Pour hot ground pepper, cumin, another 15 grams of salt and sugar. We rub raw veal with this fragrant mixture on all sides.
3. We remove the meat pieces in the refrigerator for 5 hours.
4. Peel the onion, tomatoes and bell pepper and cut into cubes.
5. We combine the vegetables in another bowl, add 20 grams of salt, a crushed clove of garlic and ground black pepper to them. Pour oil and 50 ml of water. Mix everything and close in the refrigerator.
6. When the meat and salsa are fully cooked, heat up the grill. We lay the veal on the grate and heat it on each side for 4 minutes.
7. Then close the lid and cook for another 6 minutes.
8. We let the fried appetizing meat stand for a while, cut it into portioned pieces and pour it with spicy salsa. Bon appetit!

Cooking beef steak "Miratorg"

You will need:

• mushrooms - 100 g;
• steak "Miratorg" - 2 pcs.;
• garlic - 4 cloves;
• sea ​​salt to taste;
• olive oil - 70 ml;
• ground black pepper to taste;
• half a glass of dry red wine.

Action algorithm:

1. Squeeze the garlic in the garlic press.
2. Rub the raw pieces of steaks with sea salt, half the total amount of garlic and black pepper. We close the product for half an hour in the refrigerator.
3. Heat olive oil in a frying pan, add garlic and fry until golden brown.
4. Pour the chopped pieces of mushrooms, pour the wine, add salt and cook the ingredients for 10 minutes.
5. We warm up the grill, put our marinated steaks there and cook on both sides for 6 minutes.
6. It remains only to let the juicy meat brew for 10 minutes, then arrange it on plates and add the mushrooms in the wine. The taste is amazing!

Fast and tasty on the electric grill

What to take:

• mustard - 2 g;
• beef fillet - 1 kg;
• olive oil - 20 ml;
• red wine - 0.1 l;
• bacon - 0.2 kg;
• salt - 15 g;
• champignons - 0.3 kg;
• cream - 50 g;
• ground pepper - 5 g.

Cooking a beef steak on an electric grill:

1. Chop the mushrooms into medium pieces.
2. Wrap the veal fillet in bacon and secure with string.
3. We process the resulting steaks with olive oil, salt, mustard and pepper.
4. We turn on the electric grill, warm it up and fry the meatballs for 7 minutes on each side.
5. Wrap hot steaks in foil and leave them in this form for 10 minutes.
6. During this time, cook the pieces of mushrooms in a pan until all the mushroom liquid has evaporated.
7. Pour the wine into the pan and simmer the food for 3 minutes.
8. Pour in the cream and continue to cook for another 5 minutes.
9. It remains to put the finished steaks on a dish and add mushroom sauce to them. Bon appetit!

New York at home

Recipe Ingredients:

• vegetable oil - 55 ml;
• marbled veal - 0.5 kg;
• garlic cloves - 3 pcs.;
• one chili pepper;
• salt to taste;
• stem of fresh rosemary;
• a piece of butter - 30 g.

How to cook a steak:

1. We warm up two fresh steaks to room temperature, process them on all sides with vegetable oil.
2. We heat a dry frying pan, put our steaks on the bottom and cook for a minute on one side and the other.
3. Fry for another four minutes, turning over the sizzling pieces from time to time.
4. Crush the garlic into a pulp, add it to the meat along with the butter. Add black pepper and salt. After a minute, turn off the fire.
5. We spread juicy, fragrant steaks, decorate with rosemary and chili. Bon appetit!

• lemon;
• teebon steak - 2 pcs.;
• salt - 10 g;
• a piece of butter - 120 g;
• thyme - 2 branches;
• garlic - 2 pcs.;
• black pepper - 5 g.

Action algorithm:

1. Wrap freshly bought steaks in cling film the day before cooking and refrigerate.
2. We remove the film and process juicy meat pieces with salt. Let them rest for 10 minutes.
3. Let's start making the sauce for the steak. To do this, we clean the heads of garlic and cut each clove into large pieces.
4. We wash the lemon and cut it into cubes without peeling the peel.
5. We shift 80 grams of butter into the pan and wait until it melts.
6. Then we begin to fry the garlic for 3 minutes, then add the lemon and thyme.
7. After 5 minutes, we extract the sprigs of grass, and grind everything else with a blender.
8. We still have 40 grams of butter left. We grease beef with them.
9. Put the pieces on the surface of the pan and fry for 3 minutes.
10. Pour the sauce over the steaks with a golden crust, transfer the blanks to a baking dish and cook in the oven for 10 minutes.
11. Cover the finished steaks with foil and wait 15 minutes. After that, you can set the table.

Ribeye from marbled meat

Required ingredients for the recipe:

• a piece of butter - 25 g;
• a clove of garlic;
• Ribeye steak - 1 pc.;
• sea ​​salt to taste;
• thyme - 1 sprig;
• black pepper to taste.

Cooking algorithm:

1. Preheat the pan by pouring some refined oil into it.
2. Dredge the room temperature steak in the salt and pepper mixture.
3. Transfer the veal to the surface of the pan and fry for a minute and a half on each side - the meat should brown evenly.

Steak staples:

• salt to taste;
• olive oil - 55 ml;
• cognac - 100 g;
• black pepper to taste;
• prime beef meat;

For sauce:

• chopped garlic - 15 g;
• flour - 65 g;
• onion head;
• wine "Marsala" - 0.1 l;
• salt to taste;
• broth - 300 ml;
• black pepper to taste;
• mushrooms - 0.2 kg;
• vegetable oil - 50 ml.

Action algorithm:

1. For the sauce, heat the olive oil in a frying pan, throw in the chopped onion, mushroom slices and garlic. Fry vegetables until golden.
2. Add the sifted flour and cook for another minute.
3. Pour in the wine and mix the products, add the meat broth and cook until the sauce becomes thick.
4. We cook steaks in the standard way to the desired degree of roasting.
5. Sprinkle salt and pepper. Pour in the cognac and, using a long match, set it on fire right in the pan.
6. We extinguish the fire by closing the lid, and serve the resulting dish to the table.

Juicy and tender - in butter

What to take:

• pepper and salt to taste;
• veal - 0.8 kg;
• a piece of butter - 50 g.

Step-by-step instruction:

1. We make several steaks from beef tenderloin. Their thickness should be no more than 3 cm.
2. Melt a piece of butter over high heat in a frying pan.
3. Season the steaks with salt and pepper on all sides and fry in butter for 4-5 minutes on each side.
4. Serve steaks with lettuce or vegetables.

Steak is a meal of all time. It can be quickly fried for a tired husband at work or served with an exquisite sauce on a festive table. Choose a recipe, practice and very soon the popularity of your steaks will outshine all other culinary researches of your girlfriends.

Home » Slimming » Ingredients of products » Juicy and tasty steak - what meat is it made from and how is it cooked

What part of beef makes the most delicious and juicy steak? Rules for choosing meat and roasting steaks - how does the American way of cooking differ from the European one?

What is a steak?

A steak is a thick piece of quality beef meat cut across the muscle fibers and fried at a high temperature in a pan or grill. Steak meat can be either drier (filet mignon) or streaked with fat (marble steak). A rib-bone steak is called a ribeye.

Despite the fact that the classic steak is whole beef meat fried over a fire in a short time, there are numerous recipes for oven-baked steaks, pork steaks, and even salmon steaks. Formally, even ground beef steak is considered a steak. beef steak).

What meat is a steak made from?

For steaks, the meat of those parts of the carcass is suitable, the muscles of which are not involved in motor activity - primarily the chest, sides and back. Since no more than 10% of a bull carcass can be used in the end, this is one of the main reasons for the high cost of quality beef meat for steak.

The finished steak gets its name depending on what part of the carcass it was cooked from. In different countries, both the carcass cutting scheme and preferences for the choice of meat and roasting method differ. However, nowhere are steaks prepared from fresh beef - the meat is always rested for 15-20 days.

How to cook a steak?

An American steak is a large and thick piece of meat with noble streaks of fat (marbled beef).

In Europe, smaller and thinner sirloin steaks are preferred.

A steak is not just a piece of beef meat fried in a pan. Ordinary beef from the nearest butcher shop (especially steam beef) is definitely not suitable for a good steak - with it you will only get a large piece of meat stewed in its own juice.

1. Buy the right meat.

   Preference should be given to either domestic vacuum-packed steak meat or imported frozen meat.

   Frozen meat must be thawed before cooking - leave it in the main chamber of the refrigerator for several hours.

2. Cut the meat into thick pieces. The meat for the steak is washed, then cut into fairly thick slices - 2.5 cm for fatty marbled meat, or 4-5 cm for an almost dry filet mignon beef. Before cooking, the meat should rest at room temperature for at least 30-45 minutes.
3. Prepare gas and frying pan. European thin sirloin steaks are best fried in olive oil, non-stick pans and on a gas stove, while thicker and fatty American or Australian steaks are best in special ribbed pans or on a grill. In this case, a minimum of oil is required.
4. Don't spoil the meat! In no case do not wash the meat immediately before frying - it should be as dry as possible. Before frying the steak, add a little rock salt, black pepper or a pinch of aromatic herbs on both sides of the steak, but be moderate and do not overdo it with spices.
5. Keep the crust on the steak when frying. To form a golden crust that retains all the juices inside, it is important to fry the steak at a high temperature. Do not put several pieces on the pan at the same time - this will lower the temperature and the meat will inevitably begin to stew in its own juice.
6. Be sure to keep time. As with soft-boiled eggs, the best result is obtained by timing the cooking. The frying time depends on the thickness of the piece of meat and its type - ranging from 1.5-2 minutes for filet mignon, ending with 6-7 minutes for each side of marbled beef with rare well done.
7. Let the steak rest before serving. Before the steak is almost ready, it is removed from the heat and placed on a plate for 5-7 minutes. The high temperature on the surface of the steak redistributes the internal juices, resulting in the meat being more evenly soaked and becoming more tasty and juicy.

Grass-fed or grain-fed?

For a proper and tasty steak, the meat of young gobies of special breeds of Angus is best suited ( Angus) and Hereford ( Hereford) aged 1-1.5 years. Depending on the type of animal nutrition, meat has more fat inclusions (grain-fed with wheat and corn) or less (grass-fed).

In the USA and Australia, preference is given to "marble" grain-fed meat - delicate fat layers are formed inside the muscle fibers, so the steak after cooking is juicy and tender. However, in Europe and South Africa, drier grass-fed meat is preferred.

The degree of doneness of the steak

In accordance with the American system of classification of classes of roasting, six degrees of readiness of steaks are divided - very rare(almost raw meat), rare(meat with blood) medium rare(light rare steak) medium(medium rare), medium well(almost fried) well done(fried).

For thick and fatty steaks preferred by Americans, the optimal degrees are from medium rare before medium well, and for thinner European steaks with a low fat content (for example, the classic filet mignon), light roast is more suitable - from rare before medium.

To cook a steak, you need, first of all, high-quality beef meat and a good frying pan. At the same time, depending on your tastes (whether you prefer thin grass-fed meat steaks or more fatty marbled beef), not only the cooking time, but also the required equipment will depend.

Meat for steak

Today we will tell you what kind of meat a steak is made of and reveal a few secrets that will help you choose the best meat for a steak, because the key to success in cooking any dish is undoubtedly the correct and high-quality raw materials.

What meat is a steak made from?

In the classic version, beef is used for steak, but it is also possible to cook dishes from pork, lamb and poultry. Pork steaks are best cooked from the shoulder, thigh and neck parts of the carcass, and for lamb steaks, you can use only the neck and thigh. Poultry steaks are made from thighs and drumsticks.

Let us dwell in more detail on the choice of raw materials for beef steaks, as they are the most popular and insanely delicious.

How to choose meat for beef steak?

To make the dish perfect, as a rule, the best parts of the beef carcass are taken as the basis, and depending on what kind of meat is used for the dish, the steak gets its specific name. We list the main types of steaks that are most often prepared by chefs in restaurants.

Having decided on the choice of meat for a steak and purchasing it in the market or in a store, be sure to pay attention to its freshness and color. The darker the product, the older the animal was and the tougher the dish will be. When you press your finger on the meat product, a trace should remain for some time and disappear gradually. If the meat is springy, the steak will be tough. An imprint that does not disappear at all indicates the staleness of meat raw materials. And one more important point. The fat layers should certainly be white, and not yellow or cream. Such shades of adipose tissue can only be inherent in lamb meat.

Related articles:

Ribeye steak(rib-eye, ribeye - from English rib - rib, eye - eye).

The steak is cut right next to the rib and the cut is somewhat reminiscent of an eye, hence the name. Ribeye can be slightly different depending on the factors listed below.

Typical ribeye steaks from quality beef have an almost oval shape:

The appearance of rib-eye steaks may vary slightly. depending on which part of the muscle they are cut from. Closer to the front of the carcass and closer to the back of the carcass, respectively:

Cleaned marbled beef ribeye steak:

Quite often the ribeye steak is left on the bone., emphasizing its origin and name:

Cooked ribeye steak has a characteristic appearance with clearly visible fatty streaks:

How to choose the right steak meat

Filet mignon, porterhouse, ribeye - reading these words, you understand that making a good steak is not an easy task. Below we will tell you how to choose meat for a steak in a store, what types it comes in and what are the advantages of each of them.

I will not be mistaken if I say that every man, in addition to scrambled eggs and fried potatoes, should be able to cook a steak. At least there is such a legend. I didn't know how until recently. However, even now, if you show my steak to a knowledgeable person, he will most likely take a picture of it and post it on his Instagram with the hashtags #lol, #what is this, #he thinks this is a steak.

Despite the fact that my experience in cooking steaks is still small, I try to study everything new diligently, and therefore I started with the theory - how to choose the right meat for a steak.

Types of steaks

None of the types of steaks has a Russian translation. In addition, if you order a pork or chicken steak in the presence of a knowledgeable person, you are likely to be looked down upon.

It is believed that the steak is made only from beef.

Depending on what part of the carcass is used for tenderloin, there are several (up to ten) types of steaks:

1. ribeye- subscapular part of the carcass. Contains a lot of fat, so the meat is juicy.
2. club steak- the dorsal part of the carcass is used as a tenderloin. The steak has a small bone.
3. filet mignon- considered the most tender meat, not cooked with blood.
4. Chateaubriand- the same filet mignon, but laid out on a plate in length.
5. Tornedos- small pieces of tenderloin from which medallions are made.
6. Skirt steak- meat from beef flank. It is considered quite hard, but tasty.
7. Porterhouse steak- separated by a T-shaped bone, contains a large amount of fat, which makes the meat juicy.
8. Roundrumb steak- a round piece of tenderloin from the hip part.
9. Striploin steak- a tenderloin that looks more like a sirloin strip than a steak.

How to choose

Despite the variety, each steak is suitable for different situations. Ribeye, for example, is considered the most unpretentious in cooking and at the same time very tasty. The tenderloin has a large amount of fat. Striploin steak is softer meat than ribeye and is the steak most commonly served in steakhouses. Filet mignon is the most tender, almost “oily” meat, but it does not have such a rich taste due to the small amount of fat.

Randy Irion, marketing director for the National Beef Cattle Association, has some tips for choosing and cooking the right steak:

1. Buy thick pieces at least 2 centimeters thick.
2. Don't avoid fatty cuts: Fat gives the steak its flavor, makes it juicy and keeps its shape while frying.
3. If you want to cook the perfect steak, you have to buy a thermometer. The desired temperature for a rare steak is 51°C.
4. Ignore the labels "organic", "non-GMO", "natural product".
5. Ideally, you need to buy meat in a butcher's shop, and not in a supermarket.
6. If the meat emits a slight smell of ammonia, it is stale.
7. When you get home, feel the steak. If the fingers stick to the meat, it means that it is close to the abyss.
8. Ribeye is the best choice if you don't want to make a long choice. According to Irion, almost any butcher or chef will tell you that ribeye is their favorite type of steak. It is not the most tender, but it has the most intense taste.

A guide to the most popular types of steak based on the American carcass cutting scheme. You can order any of these pieces in Baranienbaum and cook them yourself at home.

All stakes can be divided into two large groups: premium and alternative.

Premium steaks are cut from the back: cuts ribeye, striploin (New York steak), tenderloin (filet mignon steak) and their derivatives with the inclusion of various bones - porterhouse, tee-bone, ribeye on the bone, etc. They are valued for the best combination of taste, their beautiful shape with meat fibers located across the steak and the convenience of even portioning. All this is important for expensive restaurants and discerning consumers. The percentage of such meat in the total weight of the animal is very small, and the high demand determines the corresponding price.

Rib eye on the bone (Cowboy steak)

This amazingly tender and juicy steak contains a portion of the rib that adds even more flavor to this beautiful marbled cut of meat. If the rib in the steak is whole, but short, then the steak is called a Cowboy, if it is very long, then a Tomahawk. Buy Rib eye on the bone in Baranienbaum.

New York steak (Striploin steak, strip steak)

The New York steak has a firmer texture than the rib eye. It is less oily but more flavorful. New York is our favorite premium steak, it perfectly balances all the important qualities for a steak. It is important to understand that both the rib-eye and the ny are cut off from different halves of the same dorsal muscle, so that the "last" rib-eye is adjacent to the "first" NY. Buy New York steak in Baranienbaum.

filet mignon

Very expensive and velvety tender, this steak may seem lean to some and will not please with a rich meaty taste. But they appreciate him for one thing - incredible tenderness, and in this he simply has no equal. Buy filet mignon in Baranienbaum.

Florentine Steak (Porterhouse)

This is a classic premium steak that combines two very different types of meat: flavorful New York and tender filet mignon, separated by a T-shaped bone. Buy Porterhouse in Baranienbaum.

T-bone

T-bone - this is the same porterhouse, only the part with filet mignon in it is not so big, because the steak is cut a little further to the head of the animal, where the thickness of the tenderloin decreases and gradually disappears. Buy T-bone in Baranienbaum.

Top Blade

The top blade is the tenderest part of the shoulder blade and defies all notions of being tough and not meant for steaks. If the cut is cut into steaks across, with a vein that runs through the center of the piece, then they are called top blade steaks. If the meat is removed from the vein so that long strips are obtained, then such a steak is called a flat iron. Buy top blade steak in Baranienbaum.

flank steak

Flank is easily recognizable by its oval shape and long, well-defined meat fibers. This is an alternative steak, so it can be quite tough unless you're cooking top quality meats. After cooking, it is customary to cut this steak across the grain into thin slices. Buy flank steak in Baranienbaum.

Skert steak

Like the flank, this alternative belly steak has large, pronounced fibers. Over the years, the skert has been the most popular steak among our customers and has received only excellent ratings. Prepare it from meat of the highest quality categories, cut it into slices across the grain before serving, and then it will delight you with its signature juicy taste and softness. Buy a skert steak in Baranienbaum.

Hanger steak (onglet)

Very rare and tasty steak. Unlike all other cuts, this one is not paired. That is, one animal - one onglet, weighing only about 1–1.5 kg. Incredible meat flavor and tenderness comparable to filet mignon distinguish this steak. There is one but: the tendon runs through the center of the piece and, if it bothers you, cut it out before cooking. Buy onglet steak in Baranienbaum.

Sirloin steak

Sirloin is a large and relatively inexpensive steak that can feel dry compared to the premium cuts. However, it has a lot of great meat for the price. Cook sirloin in the oven, don't dry it out, and it has every chance of becoming your favorite everyday steak. Buy sirloin steak in Baranienbaum.

Tri Type

Tray type is a small cut from the loin that is usually cooked as a whole, like one steak. It is little known among us, but it deserves attention if you already have something to compare with. It has a very high marbling and will delight you with excellent juiciness, the main thing is not to overcook and withstand low roasting.

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

What are steaks

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

Steak is made from beef only.

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

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

How to choose meat for a steak

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

Cooking meat for frying

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

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

What dish is used to cook a steak

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

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

How to cook a delicious steak: fry quickly

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

How long to fry a steak, how to flip

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

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

Determining the degree of steak cooking

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

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

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

"Relax" and steak tasting

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

Steak marinated with tequila and lime

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

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

Spices from the branded online store "Eat at Home"

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

I won’t be mistaken if I say that every man, in addition to scrambled eggs and fried potatoes, should be able to cook. At least there is such a legend. I didn't know how until recently. However, even now, if you show my steak to a knowledgeable person, he will most likely take a picture of it and post it on his Instagram with the hashtags #lol, #what is this, #he thinks this is a steak.

Despite the fact that my experience in cooking steaks is still small, I try to study everything new diligently, and therefore I started with the theory - how to choose the right meat for a steak.

Types of steaks

None of the types of steaks has a Russian translation. In addition, if you order a pork or chicken steak in the presence of a knowledgeable person, you are likely to be looked down upon. It is believed that the steak is made only from beef.

Depending on which one is used for tenderloin, there are several (up to ten) types of steaks:

1. ribeye- subscapular part of the carcass. Contains a lot of fat, so the meat is juicy.
2. club steak- the dorsal part of the carcass is used as a tenderloin. The steak has a small bone.
3. filet mignon- considered the most tender meat, not cooked with blood.
4. Chateaubriand- the same filet mignon, but laid out on a plate in length.
5. Tornedos- small pieces of tenderloin from which medallions are made.
6. Skirt steak- meat from beef flank. It is considered quite hard, but tasty.
7. Porterhouse steak- separated by a T-shaped bone, contains a large amount of fat, which makes the meat juicy.
8. Roundrumb steak- a round piece of tenderloin from the hip part.
9. Striploin steak- a tenderloin that looks more like a sirloin strip than a steak.

How to choose

Despite the variety, each steak is suitable for different situations. Ribeye, for example, is considered the most unpretentious in cooking and at the same time very tasty. The tenderloin has a large amount of fat. Striploin steak is softer meat than ribeye and is the steak most commonly served in steakhouses. Filet mignon is the most tender, almost “oily” meat, but it does not have such a rich taste due to the small amount of fat.

Randy Irion, marketing director for the National Beef Cattle Association, has some tips for choosing and cooking the right steak:

1. Buy thick pieces at least 2 centimeters thick.
2. Don't avoid fatty cuts: Fat gives the steak its flavor, makes it juicy and keeps its shape while frying.
3. If you want to cook the perfect steak, you have to buy a thermometer. The desired temperature for a rare steak is 51°C.
4. Ignore the labels "organic", "non-GMO", "natural product".
5. Ideally, you need to buy meat in a butcher's shop, and not in a supermarket.
6. If the meat emits a slight smell of ammonia, it is stale.
7. When you get home, feel the steak. If the fingers stick to the meat, it means that it is close to the abyss.
8. Ribeye is the best choice if you don't want to make a long choice. According to Irion, almost any butcher or chef will tell you that ribeye is their favorite type of steak. It is not the most tender, but it has the most intense taste.