What are steaks fried in restaurants. Spices from the branded online store "Eat at Home"

No one has yet been able to present a universal recipe for beef steak in a pan, but every person who loves meat delicacy can create a tasty, juicy, mouth-watering dish. Real gourmets believe that getting such a meal is a kind of act of love.

Many are convinced that you can taste the perfect meat only in a restaurant. It is not difficult to cope with such a task at home if we have at our disposal a steak from a selected piece of beef and useful recommendations for its preparation.

1. Meat for the best steak is determined by the place of the cut (lumbar or dorsal part of the carcass of the animal) and the degree of marbling (location of fatty fibers inside the piece). For the best dish, we choose just such a product.
2. We don’t beat the meat and don’t wash it - we just get wet with paper towels. Before a hot “start”, we leave the steak in the kitchen for an hour, allowing the muscle fibers to relax a little, and the internal juices to take the “vacant” places in the piece.
3. Proper cooking of a steak directly depends on how well we heat the pan. Only the hot surface of the brazier is able to "seal" the meat, to prevent moisture loss.
4. No knives or forks! To turn the layers, we use exclusively culinary tongs or a wooden (silicone) spatula. The slightest puncture of the meat in the pan threatens to destroy its structure: the juice will get a “loophole” to go outside, the dish will be hopelessly spoiled.
5. The perfect steak takes patience. Having laid the layer on a hot surface, we expect the onset of the Maillard reaction (caramelization process), in which the color of the meat will darken, and that same delicious crust will appear. Only after that we turn the piece over to the other side.

Be sure to "listen" to the roasting steak! A barely perceptible hiss, a slight crackling - this is a kind of music of the dish, and we are its conductors.

What are the degrees of roasting a steak

When deciding how to fry a beef steak with a thickness of 2.5 cm or more, we take as a basis the American cooking time classification system:

• veryrare (raw) - slightly stewed meat. The crust is formed in 15 seconds. heating on one side. The temperature inside the piece is 48.8 ° C. Before serving, the steak languishes (rests) for 10 minutes. in foil;
• rare (with blood) - cooks up to 1-2 minutes. on each side of the formation (t 54.4 °C);
• mediumrare (half-raw meat) - frying time increases to 2–2.5 minutes (t 60 ° C). There is less blood in the finished steak, its color becomes light pink;
• medium (medium roast) - heat treatment of each side reaches 3 minutes. (t 65.5 °C). Before use, the steak is aged on a plate for 4 minutes;
• welldone (completely fried) - heats up from 4.5 to 5 minutes. (t 71.1 ° C). The meat on the cut is already gray-brown in color with a light juice when pressed. Before the first appetizing piece - a minute of rest!

Ideal sauces for meat

The art of getting the perfect steak has long been perfected. However, a dish is incomplete without an exquisitely designed gravy.

Cream sauce

Pour 4 liters of wine vinegar into a saucepan, heat to a boil (do not boil!). Add 300 ml of fresh chicken broth. Boil the sauce over medium heat, add 4 tsp. pre-crushed peppercorns (green), the same number of tablespoons of fresh cream. Continues the process until the mass thickens.

Sesame and black bean sauce

Drain the liquid from the can of canned beans, place the beans in a blender glass. We attach 2 spoons of honey, 1 tsp each. chili peppers, grated ginger, brown sugar, Chinese herb mixtures. Add 2 tbsp. l. apple cider vinegar, soy sauce, sesame paste. We break the composition with an electrical appliance, then put it in a saucepan, boil for up to 5 minutes with constant stirring.

Japanese Teriyaki Sauce

Combine in a saucepan 2 tsp. honey, a spoonful of dry ginger, 6 tbsp. l. sake, 10 tbsp. l. soy sauce, 4 tbsp. l. wine "Mirin". We heat the composition to a boiling state, boil for 5 minutes. Remove sauce from heat, sprinkle with chopped onion.

There is a huge variety of delicious gravies served with steaks. However, the ideal sauce for meat is a dish that suits our personal tastes and ideas.

Side dish for beef steak

True gourmets are absolutely sure that a glass of noble wine will be the best side dish for a steak. A good option, which does not interfere with a tasty and nutritious addition to your favorite dish.

The traditional serving of meat is a salad composition of fresh vegetables seasoned with olive oil. The choice of ingredients is limited only by our culinary fantasies.

One of the most popular side dishes is asparagus or green beans. To prepare the dish, cut off the tips of the plants, grease the pods with vegetable oil, pepper, salt, sprinkle with grated almonds a little. We bake the fragrant composition in the oven until ready.

If we serve asparagus as a side dish, then pre-boil the product in salted water, then cool. Soft stems are cut into the desired size, wrapped in a thin strip of smoked bacon, grilled.

When choosing a side dish, we certainly take into account the compatibility of products. Beef cannot tolerate rich, salty, sweet, or sour tastes.

Classic recipe

An open fire and a grate at home can always be replaced with a frying pan, the established rules and traditions of cooking the perfect steak cannot be bypassed. Gastronomic erudition is the key to getting a delicious meat dish.

Composition of products:

• steak - from 300 g;
• oil (butter and olive);
• salt, pepper, garlic (dried or fresh).

Cooking method:

1. We take out a layer of meat from the refrigerator, put it on a plate, sprinkle with salt and pepper on all sides, lightly pressing the spices with the palm of your hand. We leave the product in this state for an hour so that it warms up to room temperature.
2. We put the pan on a strong fire, pour in the oil, covering the bottom with it. When the container and fat are well heated, lay out the steak.
3. We do not touch the layer for exactly a minute, then turn the piece over with a spatula or tongs, fry for another 60 seconds. Next, we process the ends of the formation. To do this, tilt the pan so that the oil glass to the side. Holding the steak on its side, gradually work the meat around.
4. We return the piece to its original position, put a little butter on it, continue to fry both sides at minute intervals.

The duration of cooking depends on the place where the piece is cut, its thickness and our personal preferences for the degree of roasting.

Cooking from marbled beef

The meat got its name from the characteristic marble pattern on its cut, similar to the pattern of natural stone. This feature is caused by the presence of streaks of fat in the muscle tissues, which make the product especially tender and juicy.

Required Ingredients:

• marbled beef - 500 g;
• olive oil;
• herbs, salt, pepper.

Cooking process:

1. We cut the steaks of the desired thickness, but not less than 2.5 cm, leave for an hour to “rest”. We coat the layers with oil with our hands, sprinkle with herbs, pepper and salt moderately.
2. Heat the pan well, put the steak. With a spatula, we press it to the bottom of the container, fry the meat for a minute, turn it over, repeat the process. In this way, we “pack” the internal meat juices, after which we fry the product to the desired state.

Marbled beef steak is a favorite dish of true admirers of gourmet food.

How to grill with tomato salsa

Meat Ingredients:

• beef steak;
• vegetable oil;
• salt, pepper, French seasoning.

salsa ingredients:

• lettuce bulb;
• ripe tomatoes - 2 pcs.;
• chili pod;
• lime juice - 20 g;
• garlic clove, cilantro, salt, pepper.

Cooking process:

1. The components of this salsa sauce are prepared only by hand, without the use of electrical appliances. We clean the tomatoes from the skin and seeds, cut into cubes. In the same form, chop the lettuce onion.
2. Finely chop the peeled chili pepper, divide the garlic cloves into slices.
3. We combine the prepared ingredients in a bowl, add chopped parsley, season with lime juice, pepper and salt. We send the sauce for an hour in the refrigerator.
4. Next, cook the steak on a grill pan. Roll the layer in pepper and salt, grease with oil. We spread the beef on a container heated without smoke, fry for 1.5 minutes. Turn the layer clockwise by 90 °, cook for another 30 seconds. With this method of heating, the ribbed surface of the container will leave a beautiful pattern in the form of a lattice on the meat.
5. We repeat the heat treatment of the product on the other side, after which we wrap it in foil, send it for 15 minutes. into the oven (190 °C).

Ready beef steaks are cut into strips, placed on portioned plates, served with cooked salsa.

Cooking beef steak "Miratorg"

The popularity of meat from a well-known company is explained by the good quality of the presented product, from which we get a great striploin steak.

List of components:

• chopped steaks;
• olive oil;
• salt, spices.

Cooking:

1. We take the meat out of the package, blot it thoroughly with paper towels, lightly beat it off, rubbing it with your favorite herbs and salt. We leave the product in a closed state for half an hour at room temperature.
2. We start cooking the steak by heating the pan with oil. We place one or two layers on a hot surface. The main thing is that we do not allow the pieces to touch each other.
3. Fry the meat to the desired degree of readiness, put it on a plate, give time for a 10-minute "rest".

Ribeye from marbled meat in a frying pan

The most juicy, tender and fatty steak is taken from the dorsal part of the carcass (from 15 to 17 ribs). It is almost impossible to “overdry” the meat, so we use Medium or Medium rare roasting.

Composition of products:

• marbled beef (cut or chopped steaks);
• olive oil;
• salt, pepper, rosemary sprig.

Cooking technology:

1. Put the room temperature steak on a plate, dry it with napkins, pour olive oil over it, spreading it on all sides of the piece. We place a sprig of rosemary on top, leave the delicacy alone for a quarter of an hour.
2. We heat a frying pan with a thick bottom to a light haze, spread the ribeye, fry for no more than 2.5 minutes, turn over, repeat the heating procedure.
3. To check the readiness of the meat, we squeeze the tips of the index and thumb. We press on the muscle that is tensed at the base of the palm. This is the elasticity that a ribeye steak should have.
4. Place the cooked dish on a warm plate, cover tightly with foil, leave for 15 minutes to “rest”. During this time, the juices will be distributed through the fibers of the fabric, the temperature inside the meat will rise by almost 3 ° C.

marinated teebone steaks

A premium piece of meat on the bone from the dorsal part (on the border with the lumbar region) of the carcass of an animal is great for cooking a great steak. The best degree of roasting is Medium or Medium rare.

Grocery list:

• half a lemon;
• cilantro leaves - ½ cup;
• teebon steaks - 2 pcs.;
• olive oil - 20 g;
• garlic cloves - 2 pcs.;
• balsamic vinegar - 30 g;
• Dijon mustard - 1 tbsp. l.;
• salt, pepper - 1 tsp each.

Cooking order:

1. Grate lemon zest into a bowl, add cilantro, mustard, salt, chopped garlic, oil and vinegar. We carefully mix the composition.
2. We put the steaks in a container, cover with the prepared marinade, send it to the refrigerator for 8 hours.
3. We heat the pan, salt and pepper, fry the sides for up to 5 minutes, choosing the desired degree of readiness.

The marinade for the steak harmoniously complemented the excellent qualities of the meat, creating an amazing taste of the dish, providing it with a luxurious appearance.

New York steak in a pan

Meat food is prepared from beef cut of the lumbar, surrounded by a very thick layer of fat along the perimeter. Striploin (second name) is not exactly marbled meat, but this makes it less juicy, tasty and appetizing.

Dish ingredients:

• beef - 700 g;
• salt, pepper mixtures, seasonings;
• olive oil.

Step by step preparation:

1. We wipe the steak dry, warm it up on the table to room temperature.
2. We combine a mixture of peppers, oil and salt in a bowl, rub a piece with the resulting composition.
3. We spread the layer on a well-heated pan, press it with tongs to the bottom of the container, fry for up to 2.5 minutes. one and the other side. Don't forget to process the sides. With a piece thickness of up to 3 cm, turn the meat over 4 times.

Serve on the table after 10 minutes of being on a warm plate in a state closed with foil.

Juicy and tender steak in butter

Ingredients:

• beef - 600 g;
• homemade butter - 50 g;
• salt pepper.

Steak preparation:

1. We dry the meat with paper towels, cut a piece across the fibers into layers up to 3 cm thick. We wet each slice again, keep it for 40 minutes at kitchen temperature.
2. Heat up the pan along with the butter. Salt and pepper the steaks on one side and place in a bowl.
3. For a light frying on the outside and a minimum on the inside of a piece, it will take no more than 3 minutes. from each side. An appetizing crust and pink meat under it will turn out in 4 minutes, you can fry a beef steak until fully cooked in 5 minutes, allocating this time for each side of the layer.

How to choose a beef steak recipe in a pan is a matter of personal preference. It is much more difficult to master the culture of cooking selected meat in order to turn a valuable product into an exquisite delicacy of delicious taste.

Steak is an expensive dish. After all, not all types of meat are suitable for its preparation. In addition, for such a dish, you can take only 5-7% of the entire animal carcass. Meat for steaks is a product of exclusively elite animal husbandry. To prepare a juicy and tasty dish, you need products obtained from a young bull. The age of the animal should be from 1 to 1.5 years. In this case, the bull must have a specific breed, such as Angus or Hereford.

Types of steaks

Steak is not Veal, which matures for 20 days, is used to prepare this dish. During this period, fermentation of muscle tissue occurs. As a result, the meat becomes more tender and friable.

For cooking, only the best part of the whole carcass is taken. Steak is a dish that is difficult to cook at home. There are several varieties of the product. It all depends on what was used to prepare the dish:

1. Club steak. For the preparation of this dish, meat of the dorsal part is usually used. Take the product on the site of the thick edge of the longest muscle. It may have a small rib bone.
2. Rib steak is a piece of meat that is cut from the shoulder blade. It has many fatty streaks.
3. Roundrumb steak - the meat is taken from the upper hip part.
4. Striploin - usually cut from the lumbar dorsal part in the head area.
5. Porterhouse steak - in this case, the meat is taken from the lumbar dorsal part in the area of ​​\u200b\u200bthe thick edge of the tenderloin.
6. Teebone is a T-bone steak. It is cut out from the area located on the border between the lumbar and dorsal parts in the region of the thin edge of the longissimus dorsi muscle, as well as the thin edge of the tenderloin.
7. Chateaubriand is the thick edge of the central part of the tenderloin. Such meat is fried either whole or for several people.
8. Filet Mignon - a thin cross section of the central loin. This is the leanest and most tender meat. Such a dish is never with blood.
9. The skirt steak is not the most tender meat, but quite tasty (from the flank).
10. Tornedox is a small piece that is cut from the central part, or rather from its thin edge. Usually used to make medallions.

Is it possible to cook by yourself

Probably, many have wondered how to cook a steak in a pan. It should be noted right away that this process is quite complicated and has many nuances. After all, a steak is not just a fried piece of meat. Of course, at first glance it seems that this is a fairly simple dish. However, not everyone can cook it correctly. In this case, there are many subtleties that should be considered. Everything is very important in this business: starting with the selection and preparation of products and ending with the method and technology of their roasting. That is why not everyone can cook this dish in their kitchen the way it is prepared by masters of their craft in restaurants. After all, not everyone has special equipment, experience and knowledge.

Frying technology

So how do you cook beef steak on the grill or in the oven? First of all, you should know not only how to choose meat, but also how it should be fried and at what temperature. It is for this purpose that special technologies have been developed that allow preserving the natural texture of the product. According to them, the meat should first be laid out on a frying surface, preheated to 250 ° C. The steak should quickly "grab". It happens literally in 15 seconds. A crust forms on the meat. It is she who does not allow the juice to flow out in the process of further preparation. After this treatment, the steak is laid out on a surface whose temperature is at least 150 ° C. Here the dish is brought to the required degree of readiness.

After cooking, the steak should lie down a bit. This will allow the juice to be more evenly distributed throughout the piece of meat.

Degree of doneness

Since cooking a steak in a pan is not very simple, you need to know not only the rules for frying it, but also its degree. There are currently seven of them:

Salt in advance

Many argue that meat products should not be salted before cooking. However, it is not. You need to salt, even if you cook a steak in a pan. The recipe with photos from professional chefs proves it. Salt the steaks and leave for half an hour. Meat should be kept at room temperature. As a result of this, the salt will dissolve in the juice that will be released from the steak. But it has a lot of protein and sugar. This mixture will create a delicious crust. In addition, such steaks will have a more pronounced taste.

Meat temperature affects cooking speed

Many professional chefs claim that room temperature meat cooks much faster than chilled meat. A properly cooked steak should be juicy and tender on the inside, and brown and crispy on the outside. If the meat is cold, then it will take more time for it to reach the desired degree of readiness. And this has a bad effect on the appearance of steaks. During cooking, the top layer of meat can dry out a lot and start to burn in places. Therefore, many recommend keeping steaks for half an hour at room temperature. This allows you to cook a juicy dish.

More heat - more flavor

There are many steak recipes. However, they are all cooked in high heat mode. Due to the high temperature, the aroma and taste of meat are revealed. Therefore, it is necessary to cook the steaks in such a way that they are covered with a dark brown crust. Do not believe the statement that intense heat closes all the pores on the surface of the meat. This is absolutely not true.

Grilled Beef Steak: American Recipe

This recipe is suitable for those who like meat, as well as flavor variety. At the moment, there are many ways to cook steaks on the grill. To prepare this dish, you will need:

1. Beef - 700 grams.
2. Soy sauce - ½ cup.
3. Oregano - 1 gram.
4. Ketchup - 2 teaspoons.
5. Garlic - 1 teaspoon.
6. Olive oil - 2 teaspoons.
7. Black pepper, preferably ground - 1 teaspoon.
8. Lemon juice - 30 milliliters.

Food preparation

To fry a steak on the grill, you need to prepare the meat in advance. It is better to do this 8-12 hours before cooking. The steak must be marinated. To do this, in a deep bowl, you need to mix spices, lemon juice, soy sauce, olive oil, ketchup and salt. In the resulting composition, you should lower the pieces of meat and press them. The steaks should be completely submerged in the marinade. You can also add onion rings to the meat.

How to cook

The steak from the recipe of which was described above is prepared in the same way as on the grill. The meat should marinate well. Then you can start frying it. It’s worth considering right away that beef steaks are cooked not on coals, like kebabs, but on very high heat. This is the only way to get a tasty and juicy dish. If the fire is very weak, then all the juice will flow out during the frying process. As a result, the meat will be dry. It takes about 20 minutes to cook, but no more.

Striploin steak with espresso sauce

The dish is cooked for 8 minutes on a strong open fire. The temperature should be between 230 and 290°C. To prepare 4 servings, you will need:

1. 4 pieces of loin. Each steak should weigh between 300 and 350 grams and be 2.5 centimeters thick.
2. Olive oil - two tablespoons.
3. Coarse sea salt - ¾ teaspoon.
4. Black pepper, preferably freshly ground - ¾ teaspoon.

Meat preparation

A steak from a recipe with a photo of which will clearly present the cooking process must be prepared before frying. To begin with, you should grease the pieces of meat with olive oil. This will keep the steaks from sticking to the grates. After that, the pieces need to be salted and sprinkled with spices. The olive oil will keep them from falling apart. In this form, the steaks should be left for half an hour at room temperature.

How to cook striploin steak

Where and how to cook a steak? In the oven or on the grill? In this case, the meat should be cooked on a strong open fire. The first thing to do is prepare the grill. High direct heat should be selected. Before use, the grate should be cleaned with a special brush. Now you can put pieces of meat on it. The steaks should be placed at a 45° angle, diagonally. Meat should be cooked covered.

After two minutes, carefully turn the steaks over. You need to do this not with a fork, but with tongs. The meat must be turned and placed at a right angle. Then close the grill lid and cook the steaks for another two minutes on high heat.

After that, pieces of juicy meat must be turned over. On the surface of the steaks, you should get a neat mesh. You can do exactly the same on the other side. But this is optional. You need to fry the meat to the required degree of readiness.

What do you need for espresso sauce

Striploin steaks are best served with espresso sauce. To prepare it, you need:

1. Butter from cream - a tablespoon.
2. Shallot chopped - two teaspoons.
3. Garlic, passed through a press - 1 clove.
4. Ketchup - 120 milliliters.
5. Strong natural coffee - 4 tablespoons, you can use espresso.
6. Balsamic vinegar - a tablespoon.
7. Brown sugar - a tablespoon.
8. Chili ground - two small spoons.

How to make sauce

The pork steak pictured above is also served with espresso sauce. To prepare this dressing, melt the butter from the cream in a small saucepan. After that, you need to pour the shallots into the container and sauté it for 3 minutes, stirring regularly. When the product becomes transparent, garlic should be added to the sauce. Everything needs to be sifted for another minute. Now you can pour all the other ingredients into the dressing and bring it to a boil. Reduce the heat and simmer the sauce on the fire for another 10 minutes until it thickens.

After cooking

Ready steaks need to be removed from the grill, but they should not be served immediately. It's better to let them sit for a while. Within five minutes, the temperature inside the meat will still rise, by about two degrees. In addition, the juice in the steaks should be distributed evenly. Serve this dish with espresso sauce and wine.

at the stake

This dish is just perfect for a quiet family dinner in nature. These steaks are prepared very quickly and easily. This will require:

Marinating pork

To get delicious meat cooked on a fire, you need to marinate it. First you need to prepare the steaks. It is better to remove fat from them. What is left inside will make the meat juicy. The neck is best cut across the fibers. The thickness of the pieces should be no more than 2 centimeters.

Onions should be peeled and cut into rings. Parsley and dill should be finely chopped. In the dishes where the meat will be marinated, put a layer of onions and greens.

Steaks should be carefully greased with vegetable oil, pepper and salt. On each side, peas of spices should be pressed into them. The pieces prepared in this way should be put in a saucepan, and then sprinkled with a mixture of onions and herbs. Alternating layers, put all the steaks in a container. Then the meat must be removed in the cold. Such steaks should be marinated for 2 to 12 hours.

Cooking at the stake

It is better to cook pork not on an open flame, but on coals. When there are enough of them in the grill, it is necessary to grease the grate with vegetable oil and put the steaks on it. You need to fry the meat until cooked. To get different degrees of roasting, it will take from 7 to 12 minutes - always on each side. Pork is very different from beef. Therefore, it is better to overcook it than to eat it raw.

Everything you always wanted to know about the best ways to cook steak but were afraid to ask. By following the recommendations and trying a few of our recipes, you will know how to fry steaks, and how to do it well.

Types of roasting

There are several types of meat roasting that you should be aware of if you want to please your family and guests:

• blue rare. Weakly fried, almost raw, but well “sealed” meat on all sides.
• Rare. A steak browned on all sides, bright red in the middle. This is a godsend for a true carnivorous meat-eater who prefers this type of roasting. Internal temperature 50-55 °C.
• medium rare. The sides of the steak should be well browned, top and bottom caramelized to a dark brown color. Extra rare provides a result that will appeal to those who like meat more done than Rare, but less than Medium. The temperature inside the piece is -55-57 °C.
• Medium fried meat. The sides should be a rich brown, and the top and bottom should be dark (but not black). If you're grilling steaks for a large group of people, this is the best doneness and will please almost everyone. The meat is pink inside, the temperature inside the piece is 60-65°C.
• Medium Wel. A medium well steak should have a hint of pink meat in the very middle. The surface should be dark brown with a good roast on top and bottom. This meat will be quite firm but still juicy in the center. Temperature - 68-74 ° C.
• Well Done. A well-done product, as most people are used to seeing it. The temperature inside the piece is 77°C.

Cooking a steak in a hot pan

Before you start cooking, you also need to make sure you know how to properly grill a steak. First of all, your frying pan, griddle or barbecue should be preheated before you start - this will help caramelize the meat, which is necessary for a delicious crust.

Ingredients:

• Steak - 1 serving.
• Olive oil.
• Sea salt and freshly ground black pepper.
• Greens (optional).

Cooking:

1. Before cooking, season the oiled steak with salt and rub with spices.
2. Heat the skillet to very hot. Place the meat on a hot surface (there should be a hissing sound) and reduce the heat to medium.
3. Fry the meat on one side for 3 minutes, then on the other side.
4. Place on a plate and let it "rest" for a few minutes.

Fried marbled beef steak with mushroom sauce

This delicacy is definitely worth preparing, despite the fact that marbled beef is not a very cheap product, the main thing is to understand how to properly fry a marbled beef steak. Try it, you will like it!

Ingredients:

• Marble beef – 1 kg.
• Salt – 1 teaspoon.
• Ground pepper – 1 teaspoon.
• Butter – 1 tablespoon.
• Garlic – 2 cloves.
• Finely chopped onion – 1 medium.
• Mushrooms in cubes – 300 g.
• dried thyme – 1 teaspoon.
• Flour – 60
• meat broth – 250 ml.
• Milk – 1 glass.
• Horseradish (or Dijon mustard) – 1 tablespoon.
• Greenery.

Cooking:

1. Salt and rub with seasonings on both sides.
2. Brown the meat in a large skillet with butter.
3. Remove steak and set aside.
4. Reduce heat to medium, add remaining oil, garlic, onion, mushrooms and thyme. Then stir for 10 minutes until the mushrooms begin to darken.
5. Add flour and cook for 1 minute.
6. Pour milk and pour horseradish.
7. Simmer, stirring for 5 minutes over low heat until thickened.
8. Pour the sauce over the steak before serving and sprinkle with parsley on top.

Steak in sesame and rosemary

Tender meat with rosemary aroma and crispy sesame crust. It's worth cooking!

Ingredients:

• Lean beef / veal - 500 g.
• Sesame - 100 g.
• Egg - 1 pc.
• Rosemary fresh - 40 g.
• Black pepper, salt.
• Sunflower oil - 80 ml.

Cooking:

1. Grate a piece of meat with dried or fresh rosemary and pepper. Before cooking, remove the old rosemary from the meat, cut the steaks, beat them off and rub with fresh rosemary and salt.
2. Put the meat in the refrigerator for a couple of hours
3. Whisk the egg in one bowl and sprinkle the sesame seeds in another.
4. The chop is dipped first in an egg, and then in sesame seeds and fried in a pan until cooked.
5. Prepare the mustard and balsamic vinegar marinade for the steak. This marinade can be used on any cut of beef. It cooks very quickly, perfectly softens the meat and gives it a golden crust during the frying process.

Ingredients:

• Olive oil - 60 ml.
• Balsamic vinegar - 60 ml.
• Worcestershire sauce - 60 ml.
• Soy sauce - 60 ml.
• Dijon mustard - 2 tsp
• Garlic - 4 cloves.
• Salt and pepper to taste.

Cooking:

1. In a small bowl, whisk together oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard and garlic. Salt and pepper.
2. After the marinating process, take out the meat, fry the steak to the required degree of readiness.

In order for the marinating process to proceed correctly, you must first warm the meat at room temperature. Do not put salt if the meat will be in the marinade for more than 40 minutes. Otherwise, the meat will lose all the juices and turn out dry.

If you plan to marinate the meat for several hours, then send it to the refrigerator.

Beef steak in wine

This recipe will help you prepare a delicious dinner surprisingly quickly and easily!

Ingredients:

• Beef - 800 grams.
• Red dry wine - 1 glass.
• Butter - 50g.
• Salt and pepper.

Cooking:

1. The beef is sprinkled with salt and seasoned with pepper. Pan fried on both sides.
2. Take out the meat and cover with foil.
3. Pour the wine into the same pan and cook over medium heat, stirring and scraping the sides of the pot with a wooden spoon until the wine thickens. Then add oil, stirring vigorously.
4. Add some salt and pepper to the sauce. It is with this sauce that meat should be served.

Ribeye steak with citrus notes

A steak that can't be cooked wrong. This will require the ribs of beef. The degree of roasting of the steak can be completely different, but the meat remains juicy. Save this recipe for a special occasion.

Ingredients:

• Ribeye steak - 4 pcs.
• Orange juice - 1/2 cup.
• Juice and peel of one lemon.
• Olive oil - 2 tbsp. l.
• Oregano - 1/2 teaspoon.
• Crushed cumin - 1/2 teaspoon.
• Salt and pepper - to taste.

Cooking:

1. Pour all dry ingredients into a mixture of orange and lemon juice. Add chopped zest. This will be the marinade in which you need to marinate the steak (you can overnight).
2. After the time has passed, remove the meat and clean it from the marinade.
3. Brown the steak (about 7 minutes) on each side. The result is meat that is juicy on the inside and crispy on the sides.
4. Leave the meat to "rest" after removing it from the stove. You can cover it with foil.

Steak with soy sauce

Soy sauce used in the preparation of steaks gives not only a special taste and aroma, but also a beautiful crust.

Ingredients:

• Soy sauce - 70 ml.
• Black pepper - 0.3 tsp.
• Garlic - 2 cloves.

Cooking:

1. Mix sauce with pepper. Pour the resulting marinade into a container with a cooked steak. Marinating time is not limited.
2. We heat the oil and put the peeled and crushed garlic into it. After it is fried until golden brown and gives off its flavor to the oil, discard it.
3. Put the beef in a frying pan with garlic oil and fry on each side for 3-4 minutes. It is necessary to carefully monitor the frying process, as the sauce will speed up the process of crust formation.
4. We take out the meat and put it on napkins in order to absorb excess oil.
5. We put on plates, decorating with herbs. Serve additional sauce, garnish.

Steak in coffee breading

An original recipe in which coffee adds new attractive notes to the usual taste.

Ingredients:

• 700 - 800g beef.
• 30-40 grams of ground coffee.
• Dried rosemary.
• Oil for frying steaks.
• Salt.
• Sauce-basil 200g.
• Hard cheese - 100 g.
• Pine nuts - 50 g.
• Garlic - 2 cloves.
• Olive oil - 0.5 cups (for sauce).

Cooking:

1. Cut the meat across the fibers with a thickness of 1-1.5 cm.
2. Beat off, rub with seasonings.
3. With a mixture of ground coffee, rosemary, grate the steaks.
4. Heat the oil evenly in a frying pan and fry the meat on each side until cooked through.
5. For the sauce, all remaining ingredients are ground in a blender. The product must be thick.
6. Pour the sauce over the steak when serving.

Breaded steak

You can eat it as a main course with lemon juice, or you can make an amazing sandwich.

Ingredients:

• Thin beef - 800-900 g.
• Eggs - 4 pcs.
• Milk - 1/2 cup.
• Salt - 1/2 teaspoon.
• Black pepper - 1/4 teaspoon.
• Bread crumbs crushed - 2 cups.
• Vegetable oil - 2 cups.

Cooking:

1. Whisk eggs in a bowl. Combine with milk, salt and pepper.
2. Place the breadcrumbs in a separate shallow dish.
3. Dip a piece of beef completely into the egg mixture, and then into the breadcrumbs.
4. The meat is fried in vegetable oil in a large skillet over medium heat.
5. Fry a piece of breaded beef on each side for 1-2 minutes. Since the meat is so thin, it will cook quickly.
6. Remove the steak and place on a paper towel-lined plate. Wait until the oil is completely absorbed into it.

Beef steak with Caponata salad

beef steak – 800g.

Dry red wine – 0.5 cup.

Garlic – 2 cloves.

Thyme – 1 teaspoon.

Olive oil – 2 tablespoons.

Caponata:

Olive oil – 1 tablespoon.

Red finely chopped onion – 2 pcs.

Garlic – 2 cloves.

Eggplant cubes – 1 PC.

Red pepper cubes – 2 pcs.

Celery stalk finely chopped – 2 pcs.

Vinegar – a quarter glass.

Powdered sugar – 2 tablespoons.

capers – a quarter glass.

Olives, pitted, chopped – 0.5 cup.

Cooking:

1. Put the meat in a container and pour a mixture of wine, garlic, thyme, oil, salt, pepper. Refrigerate for 60 minutes.
2. To prepare the caponata, fry the onion and garlic in a hot frying pan, then add the eggplant and fry for about 2-3 minutes. Add chopped peppers and celery, and continue frying.
3. Pour in the vinegar, pour in the sugar, capers and olives. Fry over low heat until the dish is fully cooked.
4. Steaks are fried in a heated pan for 5-7 minutes.

Cooking delicious, juicy steaks at home is a snap. It is necessary to learn and clearly follow certain rules. They will help to avoid the difficulties faced by both beginners and experienced chefs.

• Cooking a steak is allowed only from a fresh product that has undergone cooling. If the meat has been previously frozen, leave it overnight to thaw.
• Before starting to create culinary masterpieces, the meat is heated at room temperature for several hours. Subsequently, it will be much easier to control the uniformity and degree of roasting.
• The meat should not be wet, so before cooking it is wiped dry with paper towels.
• Of considerable importance is the width of the meat. The size of the ideal piece of steak is from 2.5 to 4 centimeters.
• When cutting meat yourself, you need to move the knife across the fibers.
• Do not put more than 2 pieces of steak in the pan, as the more of it on the surface, the lower the temperature for frying, and this will lead to excessive release of juice.
• Do not be afraid to season the meat well, because it is precisely the "that" restaurant taste that is achieved precisely thanks to the abundance of seasonings used.
• The frying process is best done in a heavy frying pan. This will make it easier to control the process. If this is not a cast iron product, it is better to heat it up well, but do not allow smoke to appear, otherwise the steak will burn before it is ready inside.
• The meat begins to fry at a high, and then at a moderate temperature. This approach ensures uniform roasting, rich taste and color of the dish. The protein on the surface of the meat coagulates and prevents the loss of juice.
• A good cook knows how long to fry a beef steak! According to the culinary rules, a medium-rare steak requires 4 minutes on each side. With blood it will be fried from 1 to 3, for a medium roast it takes about 3 minutes on each side, and 6-8 minutes on each side - for a full one.
• When turning a steak, do not use forks. This can lead to loss of liquid, so it is better to use special culinary tools.
• If there is any doubt about the readiness of the meat, you can control the process with your fingers. The softer and more pliable it is when touched, the more blood inside. Be careful not to get burned.
• Serving meat is desirable on warm plates. The knives must be sharp.

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 is worth noting that the most accurate way to determine the degree of roasting of meat is with a thermometer, which will allow you to achieve the perfect 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.
• 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.
2. Generously coat the steaks with spices with your hands, and rub them into the meat with patting movements.
3. Grease the prepared steak on both sides with vegetable oil.
4. Pour oil into a cast iron skillet and heat well.
5. Place the steak in the skillet and cook for 1 minute, then quickly flip over and cook for another 1 minute.
6. 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 loud ridicule from the lips of "professional" chefs: they say, it is impossible to cook a delicious and tender beef steak in a pan at home - we will prove the opposite.

Ingredients:

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

Cooking:

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

4. How to make a juicy beef steak

Despite the widespread belief that frying a steak is a very difficult task that requires some skill, everything is not so scary. It is able to cook quite tasty, you only need a good recipe.

Ingredients:

• Beef pulp - 500 g
• Vegetable oil - for frying
• Salt and black pepper - to taste

Step by step cooking juicy steak:

1. Prepare the beef - peel it from the film, wash and blot dry with a paper towel.
2. Cut the meat into steaks across the grain, 2-3 cm thick.
3. Rub the pieces with pepper, coat with vegetable oil and leave for an hour.
4. Heat a skillet over high heat and add the meat.
5. Grill the steaks for 30 seconds on one side, then on the other. Next, turn the meat over again, turn the temperature to medium and fry for another 4 minutes. Then turn over again and fry for the same amount of time.
6. Remove the pan from the stove, cover with a lid and leave for 10 minutes.

Cooking a good steak is a dream of many, but not everyone succeeds. Meanwhile, the cooking process is very simple. You just need to know some of the nuances and secrets.

If you take regular beef, then the only option that will work for a steak is tenderloin.

If you take marbled beef, then there are more options. In general, manufacturers of marbled beef supply already cut and sliced ​​steaks in vacuum packaging to stores. In addition to premium cuts like Ribeye, which is a thick edge, and Striploin, which in turn is a thin edge, as well as filet Mignon, the carcass of a marbled bull is rich in a wide variety of pieces of excellent meat, suitable specifically for frying in a pan and on a grill. The main differences between premium marbled meat and alternative parts of the carcass can be considered the ease of processing and cutting the steak, the softness of the resulting steak.
The steak should be thick, the thicker the easier it is to cook. If the steak turned out to be thin, then you need to be a professional to catch marbling, not to let the fat leave the meat, not to overcook. So about 2 - 2.5 cm thick is a normal steak. For thinner steaks, reduce the heat treatment time.

Do you need to hit back?
Steaks don't bounce. Even if they are made from ordinary beef, from tenderloin. Its upper, thickest part goes to steaks and does not need to be beaten off. They beat the tenderloin closer to the tail, but here they do not make steaks, but langets, for example.

Blue - the so-called raw roast (no more than 2-3 minutes), the meat inside has a temperature not higher than 39-40°C.

Rare is almost underdone meat (only 3-4 minutes to cook). However, there are many connoisseurs of just such steaks, fried outside and red inside. t ° meat at the same time is 45-48 ° C

Medium rare - this is lightly fried meat meat with juice, which has a rich pink color. (It will take 5-6 minutes to cook), the t° of the meat will be about 48-53°C

Medium - medium rare meat, the most preferred degree of roasting, in which the meat retains light pink juice inside. (It will take 6-7 minutes to cook), t ° meat will be 53-57 ° C

Medium Well - this is normally fried meat with clear juice inside (it will take 8-9 minutes to fry), t ° meat is about 57-62 ° C

Well Done is a well-done meat that is greyish to brown in color with no red or pink streaks and little to no clear juice. It will take about 10 minutes or more to cook, and the temperature of the meat will be from 65 ° C and above.
What to fry
A cast iron skillet works best. Plain or grill pan with a corrugated surface. It removes excess fat, and the meat is well fried, a crust forms on it.
How to fry the right steak?
- The thickness of a traditional steak at which you can accurately determine the cooking time and get an excellent result is at least 2.5 cm.

Taking the meat out of the refrigerator, wash it, dry it with a towel, leave it to lie on a plate for 20-25 minutes, at least. Meat should be at room temperature. The fact is that cold meat behaves differently when heated and you risk spoiling the taste of the dish.

Before frying, the pan should be as hot as possible.

You can apply your favorite vegetable oil to the steak itself, or you can grease the pan (I always grease the steak with olive oil, I do not grease the pan). Sending the meat to the grill, you do not need to lubricate it with oil. Do not salt or pepper!

Fry the steak on each side to the degree you want, an average of 3 minutes (for a steak 2.5 cm), then reduce the heat a little and fry the meat a little more on each side.
I fry steaks for the degree of Medium doneness with a thickness of 2 cm for 1.5 - 2 minutes on one side, then on the other, then for another 1.5 minutes on each side, I do not reduce the fire.
I fry steaks 1-1.5 cm thick for 1.5-2 minutes on each side, do not re-fry.

Transfer the steak to a preheated plate and leave to "rest" for a short time. The heat of the plate and a few minutes of rest will allow the meat not to cool down and most fully reveal its luxurious taste and juiciness.

Salt and pepper. You can put a piece of butter.
There is another way to cook:
Heat a dry frying pan and put the meat on it. Oil is not required, we have a piece of meat smeared with olive oil. The meat must be fried until golden brown. 30 seconds on each side, no more. And then bring it to readiness in the oven.

Your steak is ready! Bon appetit!