Regular beef steak in a pan. Beef steak in a pan

Juicy steak from marbled beef is a classic of the genre. However, cooking at home perfect steak pretty hard. The likelihood that a ten-centimeter piece of beef will be evenly fried, will not lose juiciness and taste excellent is not so great. How to fry a beef steak in a pan? You can't do without knowing some tricks from real chefs.

How to fry marbled beef?

Marble beef is a famous delicacy. It is not easy to get such meat, and you need to be able to cook it correctly. Fried marbled beef is especially tasty, provided that it is properly prepared and heat-treated. What is the peculiarity of cooking such meat? Let's take a closer look.

Marble beef: how to choose and prepare for frying

The structure of such a piece of meat consists of thin veins of fat and fibers, which, when cut, looks like a marble stone. This is where the name of the delicacy comes from. Most cooks prefer to cook steaks from marbled beef. The taste, as well as the appearance of the dish, is unusual, and the meat is very tender.

If you purchased marbled beef in fresh– rinse the piece under running water cold water, and then remove moisture from it with paper towels or napkins. Meat from vacuum packaging dry enough. Next, marbled beef is cut into blanks for steaks.

Portioned pieces of meat are rubbed with a mixture of salt and pepper. These seasonings are quite enough. Experienced chefs prefer not to pickle this delicacy, because this can spoil delicate taste meat. It is necessary that in this form the steaks stand for about an hour in the refrigerator.

Classic beef steak in a pan

Ingredients:

• Marbled beef (sliced ​​steak or cut from the thigh).
• A little sunflower and butter.
• Herbs, spices and seasonings to taste.

Cooking method:

1. How to cook delicious steak beef in a pan? First you need to choose the right meat. It is better to choose marbled beef - with big amount patches of fat. This type of meat is ideal for steaks. Cooked meat will have great taste and retain its juiciness.
2. You can take frozen beef, only before use you need to keep it in the refrigerator for a day. Slowly thawed meat perfectly retains all the juices and will be tender. At the same time, steam beef is not the best option, since the meat must be ripe. And it matures for at least two days. Then the fibers will be softer, and the steak will be correspondingly tastier.
3. We take a cut of meat and cut off a piece from three to five centimeters thick. Beef is a type of meat that can have several degrees of doneness. If you want to cook a steak medium degree frying, then cut off a piece of meat with a thickness of 3.5 - 4 centimeters.
4. At the same time, there is one caveat: meat should be cut strictly across the fibers. Cut off in one motion so that the surface of the piece is as even as possible. To do this, you need to have a large and sharp knife at hand.
5. How to marinate beef steak? We take a piece of meat, pour vegetable oil. Then sprinkle on both sides with pepper and seasonings to taste. It is sprinkled, not rubbed. Otherwise, the taste of beef will be “drowned out” by spices.
6. Ideally, the steak is grilled. However, for lack of a better way, we will cook on the stove. How to fry a beef steak in a pan and achieve the perfect result? Let's start with a frying pan. It must have a thick bottom. Cast iron or aluminum is best.
7. If cooking for thin frying pan, then the meat will not be fried - only stewed. So, we take a suitable frying pan, heat it at maximum heat and fry for four minutes. Then turn over to the other side and fry again for three to four minutes.
8. Putting a piece of meat on hot pan or baking sheet. Then we send it to the oven preheated to 150 degrees. Or alternatively, we continue to fry it in the same pan. However, in this case, you can overcook the meat.
9. It's time to salt the meat. To do this, first dilute in a bottle with hot water salt. You can also add herbs there. For example, rosemary and thyme are the perfect complement to the taste of beef. We continue to fry. At the same time, from time to time we grease the steak with the prepared solution.
10. How long does it take to fry the meat in a pan and not dry it? medium steak thickness should be fried in a pan for about 16 minutes. Remember that eight has already passed. Therefore, fry for another eight minutes, turning a piece of meat every two minutes to the other side.
11. Remove the meat from the heat, transfer to a warm container and leave for 5 - 10 minutes. During this time, the juice is evenly distributed throughout the piece of meat. We shift the meat and serve to the guests. As a side dish, it is better to use light vegetable salad or greens.
12. You can also serve beef with creamy, mushroom or pesto sauce (greens and butter, whipped with a blender). Complements and reveals the taste grilled steak glass of red dry wine from beef.

marbled beef steak recipe

Ingredients:

• marbled beef, tenderloin or already cut steaks
• black pepper, salt
• grill pan

Cooking method:

1. The steak is cooked from beef at room temperature. If there is a need to defrost meat, then only in advance in the refrigerator, a day before.
2. Remove beef with a sharp knife excess fat, films and veins.
3. We cut the steaks with a thickness of 2 - 2.5 cm, it can be thicker, but not more than 4 cm. Too thin pieces quickly lose moisture and become tough. Too thick will take a long time to cook.
4. Dry the steaks with a paper towel to remove excess moisture.
5. There is a lot of controversy about when to salt and pepper. We salted and peppered both sides before frying.
6. We heat the pan, but do not heat it up, without smoke and fire)
7. We put the steaks in the pan, try not to touch each other.
8. Timer - here main secret! We mark the time. For a steak 2 - 2.5 cm thick, set the timer for 90 seconds (one and a half minutes).
9. Turn the steaks on the timer signal.
10. Again we mark 90 seconds.
11. Flip the steak to make beautiful drawing mesh.
12. Let's set the timer again. It turns out that each side we fry 2 times.
13. In total, it takes a little more than 6 minutes to cook a steak.
14. We remove the pan from the fire.
15. Be sure to cover the steaks with foil after frying to let them rest.
16. Keep under foil for about 5-10 minutes. Then serve on a warm plate to the table.

Marble beef in a pan

To prepare delicious juicy steak from marbled beef in a pan you do not need much time and special culinary tools. All that should be at hand is a piece quality meat and some spices for aromatics.

Ingredients:

• Steak "New York" Primebeef - 800 g
• Olive oil - 3 tbsp
• Pepper mix - to taste
• Salt - to taste
• Other seasonings (basil / rosemary / thyme) - to taste

Cooking method:

1. Wipe the striploin steak dry paper towel and leave it on the table for saturation with oxygen. Let the meat warm up a bit room temperature. This is necessary for even frying.
2. Rub the meat with a mixture of peppers and salt, olive oil.
3. Heat the pan to 200 degrees.
4. We put a piece on a heated surface, press it with a spatula.
5. Fry the steak on each side for 2.5 minutes, constantly turning over.
6. Fragrant herbs are added at the end of roasting.
7. We turn the beef 4 times - with a piece thickness of no more than 3 cm, there will be enough time to get the ideal degree of Medium readiness.
8. Remove the beef steak from the pan, let the piece "rest".

Marble meat and a minimum of spices

Ingredients:

• Steak - 800 g
• Olive oil - 3 tbsp
• Salt - to taste

Cooking method:

1. 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 cm thick is a normal steak.
2. Steaks don't bounce. Even if they are made from ordinary beef, from tenderloin. Her top, thickest part goes on steaks and you don’t need to beat it off. They beat the tenderloin closer to the tail, but here they do not make steaks, but langets, for example.
3. We wash the meat, but we don’t know how it was treated, where it was lying around. After washing, the meat must be dried with a towel, it is impossible to start cooking wet meat, it will take excess water and it won't taste good.
4. We sprinkle the meat with finely chopped fresh rosemary, pour with refined olive oil. Together they emphasize the taste of meat, reveal it. Many spices and herbs I do not recommend. Still, we cook expensive meat and try to emphasize it. natural taste. So rosemary or thyme, black pepper, maybe garlic. It's enough.
5. I think that such simple marinade it will be enough, but now it is very popular to marinate meat in kiwi, it breaks down the fibers. But you won’t achieve deep frying with blood on such meat, it will be just soft meat - not a steak.
6. 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.
7. 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 golden brown. 30 seconds on each side, no more. And then bring it to readiness in the oven.
8. Oil. We used refined olive oil for the marinade. We fry on it. On the road olive oil You can’t fry cold-pressed, it will burn and taste bitter.
9. We bake steaks at very high temperature, 220-240 degrees. It is difficult to bring steaks to readiness in a pan, they will start to burn
10. 3 minutes. And we get a medium rare roast. The steak is quite raw inside, but juicy, it comes from pink juice.
11. 6 minutes- this is a medium roast, medium roast. The meat is already without blood, not raw, but pink and transparent pink juice flows from it. This is a universal degree of roasting, if a person does not specify how roasted he wants a steak, I will make him medium.
12. 9 minutes- medium well, well-done steak. On the cut, it is quite a bit pink, but if 5 minutes pass, it will already turn gray, cook on a plate. And from it flows clear juice.
13. For marble meat medium well done is a bad option. Because the melting of fat has already begun. And the meat will not be as juicy as in the previous two cases. Soft - yes, but not juicy.

The steak is already cooked and needs to be salted before serving. I use coarse sea salt.

Steak New York strip steak

Ingredients:

• beef steak striploin - 250 g;
• vegetable oil - 2 teaspoons;
• salt and pepper - to taste;
• water - 400 ml;
• ground black pepper - to taste.

For garnish:

• vegetable oil - 2 teaspoons;
• green beans - 100 g;
• salt - to taste;
• chopped almonds - 6-8 pcs.;
• Cherry tomatoes - 2 - 3 pieces;
• tomato sauce - 50g.

Cooking method:

1. Wipe the steak with a paper towel, pepper, brush with olive oil on all sides, let it rest at room temperature for 2 hours. To cook a dry frying pan, you need to heat it up quite strongly.
2. Place the steak in the hot skillet, after 30 seconds turn the meat so that you have a "grid" (i.e. 90 degrees), then after 30 seconds turn it over to the other side so that you get a "grid" on the other side.
3. An important point in cooking a steak is the formation of a crust. It is she who keeps the juices inside the piece, making it tender and juicy. Do not salt the meat before frying, and do not cover.
4. After the crust has formed, transfer the steak to a less hot surface and fry until desired doneness.
5. Determine the readiness of the meat: pierce the steak with the tip of a fork or knife and press a little on top, if the juice released is transparent pink, then the meat will turn out medium rare and will be pink inside, if the juice is clear, then the meat is completely fried.
6. It is best to use medium roast meat. After frying, the meat must be left for 1-2 minutes in a warm place so that the juice is evenly distributed over the fibers.
7. The steak is very tender and juicy, with an unusual taste. The marbled beef striploin steak is perfectly paired with wine made from the Shiraz grape variety.

Ribeye Steak from marbled beef

Ingredients:

• marble beef;
• vegetable oil - 2 tbsp. spoons;
• salt;
• pepper.

Cooking method:

1. It is necessary to take a thick edge of beef and cut off a piece from it, strictly across the fibers of at least two and a half centimeters so that the thickness of the piece is the same on all sides.
2. Then put this steak on the drainage to remove water and put it in the refrigerator, so that it has time to “come to its senses” after the previous procedures and is slightly weathered.
3. Remove the steak from the refrigerator 30 minutes before cooking to bring it closer to room temperature.
4. Brush the steak with vegetable oil. Pepper with crushed black pepper and salt generously at the very last moment of frying. For proper cooking steak, the primary frying surface temperature should be as high as possible.
5. Put the steak on a very hot grill and fry it for 1 - 2 minutes, turn the steak over and fry for 1 - 2 minutes in the same way.
6. Repeat the procedure several times. Next, fry the steak at a lower temperature until the desired degree of readiness.
7. The recommended degree of roasting is medium. Rib eye steak is more lean meat, so juicy red wines from the grape varieties Malbec, Merlot, Zinfandel are suitable for it.

Marble beef in a pan classic recipe

Ingredients:

• marbled beef
• Olive oil
• Garlic
• Rosemary
• Mix of spicy peppers

Cooking method:

1. Pour olive oil into the pan in which the meat will be fried. Crush the garlic with a knife, right in the skin, and add to the oil. We also throw a couple of sprigs of rosemary there. Leave the oil to absorb the aromas for about 20 minutes or more. Everything, the preparation is over!
2. We start the main stage directly 15 minutes before serving. First, remove the garlic and rosemary from the olive oil. The oil has already been soaked enough, so we throw out the flavors - we no longer need them. Heat the pan steadily and evenly.
3. Salt and pepper the steaks, and then carefully place them in a frying pan. There should be free space between the pieces of meat so that excess juice can evaporate.
4. Fry marbled beef for 1.5 minutes on each side. Try not to pierce the meat when turning, so as not to lose the precious juice.
5. Turn off the burner, cover the beef with a lid and let it “rest” for about 10 minutes. During this time, we announce delicious tender meat among those present and transfer the salsa to a beautiful gravy boat. Now you can serve.

How to make salsa for marbled beef

Ingredients:

• Tomatoes - 4 pcs.;
• Bulgarian sweet pepper - 2 pcs.;
• Tomato juice - 100 gr.;
• White wine vinegar - 1 tablespoon;
• Chili or Tabasco sauce - to taste;
• Greens - to taste;
• Salt, pepper - to taste.

Cooking method:

This dish is very convenient because all the preparation can be done the day before, and on a solemn day, just spend 10 minutes and enjoy the result! But even if the guests promise to come in half an hour, there is no reason to abandon the idea.

1. If you have an oven, preheat it to 180 degrees. Meanwhile, wash and lightly rub the bell peppers with olive oil.
2. We put them in a refractory form and send them to the oven until they are confidently burned - this will take about 20 minutes, although look, all ovens are different!
3. When darkening appears on the skin, we take out the peppers and wrap them in a regular bag or cling film- let them cool down.
4. If you don't have an oven, rinse the peppers, rub with oil, immediately place in a bag and microwave for 2-3 minutes. Then take it out and let it cool down.
5. While the peppers are cooling, let's take care of the tomatoes. Slightly cut the skin, put them in a bowl and pour boiling water over them. Vegetables must be completely covered with water. Leave for 15 minutes and then take it out.
6. We clean the skin from the tomatoes, remove the remnants of the stalk, and cut the pulp into small pieces.
7. We shift everything into a separate container and pour the tomatoes with tomato juice - this will give a light pickle. Read more:
8. When the bell pepper has cooled, we also peel off the skin, remove the seeds and cut into small cubes. Add to tomato mixture.
9. Finely chop the greens - cilantro, dill, parsley, tarragon - your favorite, and also add to the salsa.
10. Add 1 spoon wine vinegar(if desired, you can replace with a spoon lemon juice), spicy sauce(adjust the spiciness to your taste), a little salt and pepper. Mix everything, cover with a film and leave to infuse at room temperature.

A little tip: it is advisable to cook more salsa, because it goes well with marbled beef and leaves with a bang.

How to fry marbled beef in a pan?

1. For frying marbled beef steaks, it is best to choose a grill pan. But if there is no such dish, then any other will do. You need to add olive or sunflower, preferably refined, oil to the pan and heat it to the maximum temperature, as evidenced by the characteristic crackle.
2. The steak is placed on a hot pan. Fry it for 30 seconds on one side and how much on the other. This "shock" heat treatment contributes to the creation of a crust that retains juiciness and taste characteristics marble beef.
3. After that, the fire is reduced and the steak continues to fry. The readiness of the steak is checked by piercing: if clear juice is released, the meat is fried.
4. After frying, you need to move the marbled beef steak to a plate and let it “rest” for a few minutes. During this time, the juice will be distributed throughout the piece of meat.
5. You can serve fried marbled beef with a side dish of beans and cherry tomatoes or other vegetables, and from alcoholic beverages the dish will be originally combined with red semi-sweet wine.

Attempts by English aristocrats to introduce beef steak into the highest gastronomic society failed. After a centuries-old journey, the dish settled in America, took root and modernized. But the steak has retained its aristocratic attitude: selected meat, roasting options and the skill of the cook are the requirements of an elite dish!

Beef steak - meat cut across the fibers, in pieces from 2.5 to 4 cm and fried in a pan or grill. A simple definition of the cooking process, in fact, requires skill and mathematical calculation. The main thing is to make a choice, because for juicy product areas of the carcass that are not involved in motor skills are suitable.

1. Before properly cooking a beef steak, choose a dark red tenderloin without tendons with an even layer of fat on the surface. Check the softness of the product by pressing your finger: soft meat will quickly return to its shape, while hard meat will remain depressed.
2. Do not wash the purchased product, but blot it with a towel, peel and cut.
3. The preparation of a marinade from olive oil, lemon juice and spices is a matter of taste. classic steak Takes only salt and pepper.
4. Previously frozen product, thaw naturally.
5. Fry the meat on a well-heated cast iron or grill for a minute on each side, then maintain the time and temperature, based on the degree of roasting.
6. Before serving, the piece should rest for a couple of minutes so that the juice does not leak out.

Roasting a beef steak is the final stage of cooking meat. The degree of preparation varies by personal taste preferences increasing or decreasing the frying time. The American classification system lists five degrees of cooking based on a meat thickness of 2.5 cm.

Don't forget to brown the edges of the beef steak while flipping.

For tasty and juicy dish bulls fed with grain are used. Inside their meat, a tender body fat, similar to marble veins, so marbled beef steak is especially valuable. Meat for steak is named after the part of the carcass of the animal, using the generally accepted classification of cutting.

Striploin steak

Striploin, or a thin sirloin edge, reflects the essence in its name: strip-loin is a sirloin strip, with a slight marbling, but with a pronounced beef flavor. Large fibers add tenderness and softness to meat, and a thick strip of fat around the perimeter gives juiciness.

Ingredients:

• thin edge - 850 g;
• rosemary and thyme - a pinch each;
• ground black pepper - 3 g;
• olive oil - 25 ml.

Cooking

1. Before cooking striploin steak, cut it across the grain into pieces 2.5 cm thick each.
2. Salt, rub with spices and olive oil.
3. Heat a dry frying pan, lay out the beef steak and fry on both sides for no more than 4 minutes.

The meat is cut from the lower abdomen of the bull. A flat piece without fat and bones is quite hard and requires the right attitude. "Flank steak - how to cook?" - the most common question among lovers or fajitas. Marinate the meat preparation from one hour to 24 hours in sour sauce and you get a premium beef steak.

Ingredients:

• beef flank - 980 g;
• vegetable oil - 80 ml;
• red pepper - 5 g;
• tomato juice - 480 ml.

Cooking

1. Peeled meat, chop with a knife and place for a day in a marinade from tomato juice and oils.
2. Fry the marinated meat for 10 minutes at maximum and the same amount at a medium temperature.
3. Ready meal rests for 8 minutes, after which it is cut into portions.

Ribeye steak - recipe

Premium cut - ribeye is the most marbled and fleshy of all cuts. The abundance of fatty layers, melting during cooking, make the dish juicy and soft. There is one answer to the question of how to cook a ribeye steak - without marinades and special seasonings, the product fried in a hot pan is ready in a couple of minutes and needs to be served.

Ingredients:

• steaks -2 pcs. 350 g each;
• vegetable oil - 20 ml.

Cooking

1. Brush the pieces with oil.
2. Heat the pan well and fry the beef steak for a couple of minutes on both sides.
3. Increase or decrease the cooking time according to personal preference.
4. Season the cooked meat with salt and pepper.
5. After a couple of minutes of rest, serve on a warm plate.

filet mignon

Tenderloin is the most valuable cut obtained from a muscle that is not involved in physical activity. That's why, fillet steak minion - the most tender meat of all existing species. With a thickness of 8 cm, the dish retains its juiciness and softness due to marbling and pleasantly pleases with the taste during dinner with good wine.

Ingredients:

• fillet tenderloin - 430 g;
• oil - 30 ml;
• champignons - 250 g;
• red wine - 130 ml;
• cream - 80 ml.

Cooking

1. Seasoned meat, fry in a pan for five minutes, then place in the oven for ten at a temperature of 180 degrees.
2. Sliced ​​champignons, fry with cream and red wine.
3. Serve the finished dish with mushroom sauce.

T-bone steak

T-shaped bone, divides a huge piece of meat into two different types: a sirloin thin edge with a pronounced beef flavor and a middle part tender tenderloin. A heavy and satisfying cut is most often cooked on the grill or in a Josper oven, but a frying pan and oven is also an appropriate option.

Ingredients:

• tee-bone steak - 900 g;
• olive oil - 20 ml;
• shallots - 60 g.

Cooking

1. Before you cook the beef steak in a pan, cut the fat around the perimeter.
2. Fry the workpiece in a hot pan for no more than a couple of minutes, then another 10 minutes at a low temperature.
3. Beef steak - a recipe that involves refinement in the oven.
4. Put the meat on the cut onions and bake at 200 degrees for a quarter of an hour.

Beef steak in the oven

Cook a steak in the oven at , without pre-roasting in a pan - even a beginner can do it. This method of heat treatment will evenly distribute the meat juices, and the grill function will provide a fragrant crisp.

Not everyone will be able to cook a good classic beef steak the first time, so there are a few important nuances to consider. To make the steak soft, it must have streaks of fat over the entire surface - this is the so-called "marbling" of the meat. Unfortunately, such cuts of beef are hard, if not impossible, to find on the shelves of local stores. Therefore, you have to be content with what you have and use all sorts of tricks to get the most soft and juicy steak.

Ingredients

• 400 g beef pulp
• 2 tbsp. l. vegetable oil
• 1/2 tsp salt
• 1/5 tsp ground black pepper
• 50 g butter
• 3-4 sprigs of thyme

How to fry beef steak

1. Wash the beef running water trim off any excess and dry the meat with a towel. Take very sharp knife and one confident movement cut off a piece meat steak about 2 cm thick. You may have already bought chopped steaks, then save some time.

2. Put the steaks on a dish, use a cooking brush to brush the meat with any vegetable oil, olive oil is best. Sprinkle with salt and black ground pepper. Do not overdo it with spices - they can clog the taste of meat.

3. It is best to fry steaks in a heavy cast-iron pan - it holds the heat well. Heat up a frying pan and add the beef.

4. Depending on the desired doneness, fry the meat from 1 minute to 4.5 minutes on each side. If lean steak, then you can fry only lightly, for 30 seconds, and then bring it to fully prepared in the oven.

5. Bakeware or whole cast iron pan grease with butter. Lay the fried steaks on top of each with another piece of butter. Also put a few sprigs of thyme on top and around for flavor. Send the form to the oven preheated to 180 degrees and remove after 5 minutes. Cover the steaks with foil for 10-15 minutes so that they "reach".

Juicy beef steak is a classic of the genre. However, cooking the perfect steak at home is quite difficult. The likelihood that a ten-centimeter piece of beef will be evenly fried, will not lose juiciness and taste excellent is not so great. How to fry a beef steak in a pan? You can't do without knowing some tricks from real chefs.

Cooking

So, in order to cook a steak, you will need the following ingredients:

• Marbled beef (sliced ​​steak or cut from the thigh).
• A little sunflower and butter.
• Herbs, spices and seasonings to taste.

How to cook a delicious beef steak in a pan? First you need to choose the right meat. It is better to choose marbled beef - with a large amount of fat. This type of meat is ideal for steaks. Cooked meat will taste great and retain its juiciness.

You can take frozen beef, only before use you need to keep it in the refrigerator for a day. Slowly thawed meat perfectly retains all the juices and will be tender. At the same time, steam beef is not the best option, since the meat must be ripe. And it matures for at least two days. Then the fibers will be softer, and the steak will be correspondingly tastier.

How to cook

We take a cut of meat and cut off a piece from three to five centimeters thick. Beef is the type of meat that can have several degrees of doneness. If you want to cook a medium-rare steak, then cut off a piece of meat with a thickness of 3.5 - 4 centimeters.

At the same time, there is one caveat: meat should be cut strictly across the fibers. Cut off in one motion so that the surface of the piece is as even as possible. To do this, you need to have a large and sharp knife at hand.

How to marinate beef steak? We take a piece of meat, pour vegetable oil. Then sprinkle on both sides with pepper and seasonings to taste. It is sprinkled, not rubbed. Otherwise, the taste of beef will be “drowned out” by spices.

How to fry

Ideally, the steak is grilled. However, for lack of a better way, we will cook on the stove. How to fry a beef steak in a pan and achieve the perfect result? Let's start with a frying pan. It must have a thick bottom. Cast iron or aluminum is best.

If you cook in a thin frying pan, then the meat will not be fried - only stewed. So, we take a suitable frying pan, heat it at maximum heat and fry for four minutes. Then turn over to the other side and fry again for three to four minutes.

We spread a piece of meat on a hot pan or baking sheet. Then we send it to the oven preheated to 150 degrees. Or alternatively, we continue to fry it in the same pan. However, in this case, you can overcook the meat.

It's time to salt the meat. To do this, pre-dilute salt in a bottle of hot water. You can also add herbs there. For example, rosemary and thyme are the perfect complement to the taste of beef. We continue to fry. At the same time, from time to time we grease the steak with the prepared solution.

How long does it take to fry the meat in a pan and not dry it? A medium-thick steak should be pan-fried for about 16 minutes. Remember that eight has already passed. Therefore, fry for another eight minutes, turning a piece of meat every two minutes to the other side.

Remove the meat from the heat, transfer to a warm container and leave for 5 - 10 minutes. During this time, the juice is evenly distributed throughout the piece of meat. We shift the meat and serve to the guests. Best used as a side dish light vegetable lettuce or greens.

You can also serve beef with creamy, mushroom or pesto sauce (greens and butter, whipped with a blender). A glass of dry red wine will complement and reveal the taste of fried beef steak.

Bon appetit!

Proper preparation of delicious meat dishes is sometimes called a kind of science. Not only experienced chefs, but also beginners can comprehend it. The question of how to cook beef steak is asked by many housewives. This, it would seem, is not the most difficult dish to prepare, it requires the most careful approach. Very important condition successful cooking is right choice beef. 90% of the success of your culinary event depends on this. Here are some tips to help you choose the base for a juicy and nutritious meal.

How to choose and buy beef

In retail chains, you can find ready-made portioned pieces intended for steak. If you want to cook this dish tasty, it is not recommended to give preference to them. Before choosing, decide how you will cook the meat: on the bone or without. Chefs compare the selection of meat for a steak with creative process. If you follow the same principle, the likelihood that the dish will turn out delicious will greatly increase.

What part of beef is a steak made from?

Certain cuts of beef are preferred for different types of steaks. If you are going to cook a rib steak or a porter house, parts of the subscapular or neck part of the carcass will do. What cut of beef should I use for a rib steak? According to experienced chefs, the thick edge of the longissimus muscle with a small costal bone will do. For a sirloin steak, the neck, marbled beef or loins are suitable. If you are wondering how to choose meat for a traditional boneless steak, pay attention to soft loin parts with the minimum amount adipose and connective tissues.

Beef tenderloin - the best meat for steak

A good option when choosing steak meat are the neck, rump, shoulder, but best for classic version dishes suitable beef tenderloin- long muscle of the inner back. It has a delicate tender structure and when cooking, the degree of roasting is easy to control. When choosing a tenderloin, it is important not to fall for the tricks of cunning sellers and not to acquire pulp from the inside of the leg under its guise. This tenderloin has a pronounced head and film. Its structure is loose and has large fibers.

The right marinade for the dish

An important question is how to marinate meat. The marinade will soften it, give it spicy flavor will keep it fresh. The main ingredient in the marinade is acid. You can use vinegar (preferably natural), wine, citrus juices. acid environment softens meat fibers, and the dish turns out tender, regardless of the degree of roasting. Olive and others vegetable oils, added to the marinade, keep the juices in the meat. It is recommended to supplement liquid for marinating beef with basil, dill, oregano, rosemary, red, black or cayenne pepper, mustard seeds.

How much to fry meat for different degrees of roasting

Different types Steaks are classified according to the degree of doneness. In cooking, the following varieties of this dish are distinguished:

• Very rare or meat with blood. When cooking, the meat warms up to 40-45 degrees. It has a small crust, but inside is almost raw.
• rare. This is the same traditional steak with blood, but with a longer aging of the meat. The edges are fried, and inside there is a clear strip Pink colour.
• medium rare. The steak is without blood, but has a bright pink hue of juice.
• medium. Medium is medium rare meat with light pink juice.
• Medium well. The meat is well fried, has a clear juice.
• Well Done. Well-done meat with almost no juice.

How to cook beef steak: the best recipes with photos

Many factors depend on the method of cooking a steak: not only taste qualities, rigidity, but also the calorie content of the dish, its compatibility with different side dishes. Several recipes below will allow any cook to cook delicious juicy meat, choose the right spices, heat treatment. Where you fry the steak (in a slow cooker, electric grill, on the grill, etc.) is a significant moment that affects the cooking process. All important nuances reflected in the step-by-step home recipes below.

Marble beef on a grill pan

A steak in a pan is a kind of golden classic of cooking, and if marbled meat is used, then the dish turns into a delicacy. It can nicely diversify everyday home menu or become the star of the program for festive table. Finding marbled beef is not always easy, but if you are lucky enough to get this variety, be sure to try the recipe below.

To prepare delicious juicy steak from marbled beef in a grill pan, you will need the following products:

• 700-1000 grams of marbled meat;
• a mixture of ground - red, black and white pepper;
• herbs. The optimal set for this dish is a mixture of thyme, tarragon, basil, thyme and rosemary;
• sea ​​salt;
• olive oil (extra virgin is not recommended).

The cooking process includes the following steps:

1. Beef is cut into pieces about 1.5-2 centimeters thick.
2. Salt, pepper and a mixture of herbs are rubbed into the pieces.
3. The blanks are lubricated with olive oil.
4. The pan is heated at maximum heat for 2.5-3 minutes.
5. The meat is laid out in a pan. Each piece is evenly fried for 3 minutes and then turned over.
6. Steaks are fried for another 3 minutes.
7. The pan is sent to the oven preheated to 200 degrees for 5 minutes.

How to fry beef steak at home in the oven

Cooking a dish in the oven is an opportunity to make the meat structure more tender, as well as reduce its fat content and calorie content. If you decide to bake a steak for two, stock up on the following products:

• 2 portioned piece weighing approximately 250-300 grams;
• 2 small onions;
• a tablespoon of honey;
• 70-80 ml of dry white wine;
• 2 medium cloves of garlic;
• tea spoon grated root ginger;
• a tablespoon of soy sauce.

Cooking process:

1. Finely chop onion and garlic.
2. mix soy sauce, ginger, a mixture of onions and garlic, honey, wine.
3. Place pre-washed steaks in the resulting marinade and leave for about 2-3 hours.
4. Preheat oven to 180 degrees.
5. Place the steaks in the oven, frying on each side for 5-7 minutes.
6. Bring the remaining marinade to a boil and simmer for about 10 minutes to thicken it.
7. Put the finished steaks on a plate and pour over the resulting sauce.

Charcoal barbecue with vegetable garnish

Grilled beef steak is one of the the best options meat dish for cooking on fresh air. Padded perfectly suitable garnish from barbecue vegetables, it will give gastronomic pleasure even to the most discerning gourmet. Get a spray bottle of water in advance to regulate the degree of heat of the coals. To prepare a dish (based on 4 persons), you will need the following components:

• 4 pieces of beef, 200 grams each;
• seasonings to taste;
• 1 onion;
• 6 tablespoons of soy sauce;
• 4 minced garlic cloves;
• 100 ml olive oil.

For garnish:

• 2 eggplants;
• 8 medium potatoes;
• 2 bell peppers;
• 400 g cherry tomatoes.

Cooking method:

1. Finely chopped onion, minced garlic, spices, olive oil and soy sauce are mixed together.
2. Steaks are laid out in the marinade. The meat is infused for 3 hours.
3. Potatoes are cut into slices, eggplant - rings, pepper is cut into 4 parts.
4. The grill is on fire. After the coals burn out, the meat is laid out on the grate and fried for about 10 minutes on each side.
5. 10 minutes after the start of cooking, potatoes and eggplants are laid out on the grate, after another 5 - tomatoes and peppers.

Delicious sauce recipe

What can be better emphasized unique aroma, which a well-done piece of steak has than delicious sauce? not bad refined option- red wine gravy. For this sauce you will need:

• red dry wine- 400 g;
• a few sprigs of thyme;
• 50 gr. butter;
• 4 tablespoons of olive oil;
• 2 red onions;
• a set of seasonings to taste.

The sauce is prepared as follows:

1. Finely chopped onions are sautéed in olive oil.
2. When it acquires a golden hue, wine is poured in.
3. Thyme and other spices are added, the mixture is stirred, evaporated until the liquid is reduced by half.
4. Remove sauce from heat, add salt, pepper and butter.
5. Ready mix cooled and served with finely chopped fresh herbs.
6. This sauce perfectly harmonizes with all varieties of steak and perfectly sets off their delicate taste.

Video

Steaks can be cooked not only on open fire, frying pan or oven. Delicious, nutritious and low calorie meal cooked in a slow cooker. This device has a user-friendly interface and enough cooking modes perfect steak. Take advantage of the video tutorial, which is easy to implement using a device from Redmond. With this preparation, you can easily monitor the condition of the meat and regulate the process of frying the steak. The video tutorial has a convenient step by step form, an accessible culinary specialist with any level of experience: