Thick beef steak. Cooking beef steak at home is easy! How to cook beef steak in a pan
Not everyone has the opportunity to go out into the yard and fry juicy piece meat on the grill, so let's cook grilled beef steaks at home. You don’t need to marinate the meat beforehand, it will be enough just to beat it off well so that the beef cooks faster. Of course, you can marinate if you plan to cook the meat in advance, several hours or a day in advance. But in this recipe an express method is described when only salt, spices and lemon juice are used.
Ingredients
- 2 beef steaks
- 0.5 tsp salt
- 0.5 tsp spices for meat
- slice of lemon
Cooking
1. Beef must be chilled. If the meat has been frozen, it should be thawed in vivo, at room temperature. You can also put a plate of frozen meat in the refrigerator overnight. Cut the beef into steaks of the desired thickness.
2. Arrange the steaks on a cutting board and cover cling film or ordinary cellophane. Take a culinary mallet and beat the steaks on both sides.
3. We need a grill pan. It needs to be greased with vegetable oil and heated, then make the fire slightly less than medium and lay out the steaks.
4. Salt the meat and sprinkle with any spices, you can even use black or red ground pepper, paprika or a mixture thereof. Take a slice of lemon and squeeze the juice over the meat.
5. After 7-8 minutes, turn the steaks over to the other side. Fry for another 7 minutes. If you notice that the beef is burning, reduce the heat to a minimum.
Serve grilled beef steaks with sauces, fresh herbs, vegetables. Meat is much tastier when it is only from the pan, although there are lovers cold beef. If the steaks still turn out to be harsh, you can cut them into strips or pieces before serving.
Note to the owner
1. It is assumed that the chef will choose meat without films for steaks, that is, the highest category. However, the first one is cheaper, and it is also suitable for this recipe. Does it make sense to overpay? It is only necessary to properly remove the shells without violating the integrity of the meat plate. You will need a sharp boning knife. With its tip, they pry off the film and pull it off with force, and then cut it off parallel to the fibers.
2. If the beef is pierced with dense veins, then this is already the second grade. Buy this product at this case should not be taken, it is taken for goulash, beef stroganoff and stew: with fine cuts, the veins are easy to remove, and with large ones it is difficult.
3. For some time now, an interesting seasoning has been sold in the grocery departments of the CIS - garlic pepper. It has been known to French chefs for a long time, and Russian housewives perceive it as know-how. Meanwhile, this is a traditional mixture for flavoring meat dishes, which has long been common in warm European countries– San Marino, Italy, Spain. From there, by the way, she came to France. It is necessary to enrich at least once with this fragrant complex juicy steaks during the frying process. After tasting, many connoisseurs of good cuisine will prefer just such a bouquet for veal and beef prepared using grill technology.
Beef steak in a pan- is it possible, because this dish american cuisine V classic version grilled. As they say, if you really want to, then you can.
Of course, it is better to use a special grill pan with a ribbed surface for this purpose, it has a better heat distribution than a flat one, and allows the roasting meat to practically not come into contact with fat, but in the absence of such, you can cook meat in a regular frying pan.
Beef steak at home in a pan
What you need to know before you start cooking beef steak at home in a pan? Firstly, how to choose raw materials, because not all meat is suitable for cooking a steak, even if it is fresh and of high quality. We need soft meat, and this is taken from the part of the carcass from the shoulder blades to the back.
Why? The muscles of the limbs tense up when the animal moves, and the meat on them is more rigid and fibrous. loin and the cut will fit perfectly. If you bought steam meat, then it is better to keep it in the refrigerator for a couple of days, wrapped in a napkin or parchment.
In general, ideally, beef for this dish is fermented, that is, carcasses or half carcasses are kept under special conditions. temperature regime up to two decades. At home, this is not possible.
Nevertheless, it is possible to cook completely from good market meat. A piece taken out of the refrigerator is cut across the fibers into plates two to four centimeters thick and allowed to warm up to room temperature.
If you took a package of ready-made ones in the supermarket, then the matter is greatly simplified, but they also need to be allowed to warm up. There are a great many options for preparing a dish, depending on which part of the carcass is taken and how strongly it is fried.
There are as many as seven degrees of roasting steaks, but the most popular of them are three: Rare - the temperature inside the finished dish reaches 49-54 degrees Celsius, the cut is red, the juice is bright pink (with blood), it takes about three minutes to cook, that is, simply fried for one and a half minutes on each side; Medium-rare - the temperature inside is 55-60 degrees Celsius, the cut is bright pink, the juice is pinkish, the cooking time is up to 5 minutes; Medium - the cut is pink, the juice is slightly pinkish to transparent, it takes 6-7 minutes to cook. The deeper the dish is fried, the tougher the meat becomes.
Density finished product compared with the hardness of the muscle at the base thumb hands - almost damp with a relaxed palm, and then they connect in turn the pads of the thumb and all other fingers up to the little finger. When connecting large and index - Rare, large and nameless - Medium.
You can fry the meat completely (Well done), on the cut, the finished steak will have a gray color, but it will become quite tough.
How to fry a beef steak in a pan
Beef steak in a pan, recipe which we present below is very simple. In principle, no special skills are needed here, and it will take quite a bit of time, so the side dish, if desired, is best prepared in advance. French fries, asparagus fried in the same pan with meat, fresh vegetable salad, rice - in general, whatever you like. For one serving we need:
steak itself - a piece of beef 2.5-4 centimeters thick
any refined oil (sunflower, olive, sesame, etc.) about 1-2 tablespoons;
spices to your taste, preferably from a mill;
coarse salt or sea salt
What you need to know: whether you have raw materials from the market or bought ready-made steaks in the supermarket, you do not need to wash them. If desired, you can simply wipe with a damp cloth and dry.
If you are using frozen meat, it must be removed from freezer and just move it to the refrigerator for about a day. Quick defrost by using warm water or microwave oven is unacceptable, as it will completely spoil the taste and texture of the dish.
And, of course, before cooking, the raw materials are brought to room temperature. Steaks never bounce. And then original product can be sprinkled or poured with vegetable oil (can be used and melted cow good quality) and sprinkle well with spices and salt on both sides and from the end. This technique is specifically for the pan - spices will not burn on it, unlike a conventional grill.
Do not add oil to the pan itself. If you have it ordinary, not ribbed, then you can lubricate it with a brush. Heating temperature is about 250 degrees.
Please note that the smoke will full kitchen, so the kitchen door should be closed and the hood turned on. But what can you not endure to please yourself with a delicacy.
We put the workpiece in a preheated pan and fry for about a minute and a half, then turn it over. Here is another subtlety: the fork is not suitable for this, since the juice will flow out through the punctures, and our task is to keep it inside. The best tool for this purpose - culinary tongs. If they are not available, then you can use two spatulas or a spatula and a tablespoon.
For frying, the medium will have to be turned over two or three times. After both sides are fried for the first time, we carry out the same procedure with the ends so that they undergo heat treatment, as well as to prevent juice from flowing out, after which the heating temperature can be slightly reduced.
If desired, you can cover it loosely with foil by placing a sprig of rosemary on the surface of the steak. To cut or not to slice when serving is a matter of taste. Now you know, how to cook beef steak in a pan, it is not so difficult, the main thing is high-quality raw materials. The so-called marbled beef is very good, when the meat is pierced with layers of fat. But for this, the cows must receive grain complementary foods, and the breed matters.
How to fry beef steak in a pan
Beef steak in a pan, photo which you see below is called a minion and it is prepared from the most tender part of the carcass. First, go to the market and choose beef tenderloin. The meat there is the most tender and non-greasy, so the dish will turn out to be almost dietary, and the thickness can be made up to 5 centimeters.
How to check freshness: the color of the piece should be dark pink, when pressed with a finger or the edge of a butcher's fork, the dent is quickly smoothed out, the smell is of course pleasant, characteristic of beef, the cut is not dull and not sticky.
You can buy cutting with plates about 4 centimeters thick or whole piece. In this case, we will cut into portions at home. Be sure to cut across the fibers.
What do we need for two servings:
a pair of meat plates 4 centimeters thick;
some fresh herbs (thyme, cilantro, savory, oregano, rosemary);
0.5 cups of dry red wine for making the sauce;
coarse salt or sea salt to taste
The steak itself is cooked very quickly, so first we will prepare a side dish to your taste. If the meat is not cut, then cut it into portioned pieces. You don’t need to beat off, otherwise we’ll ruin everything and get a sole. Finely chop the greens and sprinkle thickly on the pieces. In extreme cases, you can use dried herbs. Lightly crush the surface with greens with your fingers and spread on a sprinkled coarse salt heated skillet.
We sprinkle salt without fanaticism, because then we will prepare the sauce in the same bowl. Its temperature should be such that the meat sizzles immediately. Frying time on one side is about two minutes.
Do not move the piece along the surface or lift its edge to check ahead of time. Turn the slices over and fry for another two minutes on the other side.
Ready meal let it rest for five minutes, and pour the wine into the pan and remove it from the heat. Pour the rested meat with the resulting sauce, add a side dish. Bon appetit!
As you can see, this is not such a difficult dish to prepare. Of course, for the majority, it cannot be everyday because of the rather high price of raw materials.
But after all, the meat suitable for its preparation in the entire cow carcass is no more than ten percent. Stock up on quality meat, and how to fry a beef steak in a pan we will tell you.
Beef steak in a pan: recipe
The following recipe for beef steak at home in a pan involves the use of marbled beef. This is the so-called ribeye steak, it can be with a bone - a piece of rib or without it. turns out incredibly juicy. For two servings, take:
a pack of steaks 2 pieces;
a little olive or other refined oil;
head of garlic with large teeth;
mill with a mixture of peppers and sea salt;
A little butter(two pieces about 5g each);
fresh asparagus if you like it
In the event that the steaks are frozen, the day before cooking, defrost them on the top shelf of the refrigerator. Half an hour or an hour before frying, take them out and let them warm up to room temperature.
No need to wash, just wipe with a damp cloth or towel. Sprinkle the surface of the meat with salt and spices from the mill quite generously, and then sprinkle with vegetable oil.
Put in a dry heated frying pan and fry for one and a half minutes one side. The pan will fit and the usual flat. Then turn over with tongs or a spatula and fry again for about one and a half minutes.
You can put a plate of butter on top of the cooking steak. The number of turns depends on the thickness of the piece and the desired degree of doneness. For medium frying, that is, when the meat inside is juicy and pink, but already without blood, it is enough to fry each side twice. Don't forget to fry the edges.
The surface of the pan, as soon as the fat begins to melt, can be rubbed with a cut clove of garlic to give the dish additional flavor. Put the asparagus in the process of cooking steaks there in the same pan in the free space.
Basically, you now know how to fry beef steak in a pan, but connoisseurs and experts can tell you about many more subtleties. For example, the controversial issue is whether or not to marinate steaks before cooking.
If the feedstock is of very good quality and has been fermented, then it is not necessary. If you have an ordinary domestic fresh beef from the market might make sense.
Even authentic american recipes This is not denied: not necessarily, but possible. The composition of the marinade can be different, and the one used for barbecue will do.
Beef steak in a pan: recipe step by step
For beginners, cooking will become easier if they see all its stages one by one clearly. If you have only one meat large piece, cut it into portions, I will only mention that the knife must be sharp so that the cut is even and smooth, and we must cut it across the fibers. Let's take a closer look at how to fry beef steak in a pan, recipe step by step- This is the main assistant to the novice cook:
1st step: the finished steak, warmed to room temperature, salt, pepper and sprinkle with refined oil;
2nd step: lay out the blanks on hot pan free enough.
You can not lay out the pieces close to each other, so it is better to check how they fit before heating the dishes;
3rd step: fry on one side for 1.5-2 minutes.
In general, time is somewhat arbitrary, because everyone has different dishes, as well as stoves. Ideally, you should have a special kitchen thermometer with a probe to know the temperature inside the cooking dish, but with experience you will know when to turn over;
4th step: turn over to the other side with tongs or a spatula and fry for the same time;
5th step: repeat the procedure one or two more times, depending on the desired degree of frying, while the fire can be slightly reduced. If you have a frying pan with a ribbed surface, then when re-frying, the pieces can be rotated to get a beautiful mesh on the surface;
Step 6: Put the finished ones on the board and let them rest for about five minutes. This procedure allows you to keep the juice inside. You can cover loosely with foil, and also put a sprig of rosemary or thyme on top.
It can be added that for frying in a pan it is better to take a steak no thicker than 3 cm, the exception is the minion from the tenderloin, it can be 4-5 cm. If you have thicker pieces, you can bring the dish to readiness in the oven for 10 minutes at temperature 180 degrees. It is not worth increasing the frying time in a pan, this will only burn the crust.
The classic is a piece of meat fried on both sides, usually about 3 cm thick. It is believed that the steak came to us from the USA, where this dish is considered traditional. There it is prepared for holidays, dinner parties.
Interestingly, according to the level of doneness, steaks are classified into:
- Very rare. The steak is heated only to 40-45 0. This is almost raw meat, which has a small crust.
- With this degree of roasting, meat with blood is obtained. The outside of the steak is fried, while the inside has a distinct red streak of raw meat.
- medium rare. The meat is obtained without blood, but with juice of a bright pink color.
- Medium rare meat with light pink juice.
- Medium well. The steak is almost fried, has a clear juice.
- Well Done. Perfectly fried meat, it turns out almost without juice.
To prepare real steak you will need beef pulp from the intercostal part, without various veins and bones. Perfect option- fresh meat. Beef tenderloin cut into large pieces 3 cm thick. Cooking steaks on the grill or pan. The main secret great steak- perfectly matched meat, the thickness of which is the same on the entire surface of the piece. The degree of roasting is selected according to personal preferences. So, to get a steak with blood, the meat is fried for 3 minutes on each side. For a perfectly cooked steak, it will take 5 minutes of frying. Do not forget that the pan should be as hot as possible.
cooking secrets perfect steak beef
If you still have questions about, then the following recommendations may be useful:
Secret number 1. If you want to make special tasty dish, buy meat specially designed for cooking steaks or beef tenderloin, preferably steamed.
Secret number 2. It is absolutely impossible to defrost meat in a cold or hot water. The best option is the bottom shelf of the refrigerator, where the steaks are left to defrost overnight.
Secret number 3. Use spices correctly. First, a piece of meat is rubbed by hand with selected seasonings, then, to consolidate the effect, the steak is lubricated with oil, olive or refined sunflower. The oil will increase the thermal conductivity - the steak will cook better and faster.
Secret number 4. You should not beat off selected meat intended for cooking steaks. Thus, its structure will be broken. The steak will no longer be juicy.
Secret number 5. The meat should be cut across the grain so that the heat can penetrate evenly into the steak.
Secret number 6. Immediately after cooking, the steak should be given time to “rest” for a few minutes. This means that the meat is removed from the fire and simply left on a dish, you can cover it with a sheet of foil. So the steak will become softer, juicier and tastier.
Secret number 7. Before frying the steak, you need to heat the pan well over high heat. Also, do not allow the oil in which the meat will be fried to smoke.
Secret number 8. Steak is good to cook with herbs such as thyme, rosemary, basil. Just marinate the meat with the addition of these herbs and leave for a couple of hours.
Secret number 9. The readiness of the steak is checked by simply pressing your finger. Rare meat is usually soft, a well-done steak is firm.
Classic grilled beef t-bone steak
Grilled beef t-bone steak - typical american dish. Prepared from meat on a T-shaped bone, which is cut between the lumbar and dorsal part from the thin edge of the back muscle and the thin edge of the tenderloin. The presence of the bone makes the steak moody. The bone holds the heat, so it takes longer to cook a T-bone steak. The portion is huge, about a kilogram of meat.
Ingredients for the recipe:
- steak with a T-shaped bone 3-4 cm thick per 1 kg. 1 pc.
- lemon 1/2 pc.
- garlic 1 large clove
- sunflower oil 2 tbsp. spoons
- Tabasco sauce 2 tbsp. spoons
Cooking method:
- Wash the lemon, remove the zest and squeeze out the juice. Peel the garlic and pass through a press. Mix Tabasco sauce, garlic, lemon zest and juice. Thoroughly brush the steak on both sides with the finished marinade.
- Preheat the grill. Grill the steak for the desired time. Flip. If you fry a steak on coals, the meat at the very beginning must be fried on each side for half a minute. The resulting crust will not allow the juice to flow out.
- How much to fry - indicated in the table. The time depends on what degree of roasting you want - rare, medium or fried.
| Thickness cm | With blood | Average | fried |
| 3 | 8 minutes | 12 minutes | 16 minutes |
| 4 | 12 minutes | 16 minutes | 20 minutes |
| 5 | 16 minutes | 24 minutes | 28 minutes |
| 6 | 24 minutes | 30 minutes | 38 minutes |
- After the cooking time has elapsed, the meat needs to lie down. During this time, the juices that have fallen to the center of the piece will be evenly distributed throughout the piece. The steak will become evenly juicy, when cutting the juice will not leak onto the plate.
Feed method: Serve steak with herbs and fresh vegetables. Salt the steak as desired.
Beef steak in a pan with garlic sauce
Beef steak in a pan cooks very quickly, so it is ideal for an everyday lunch. Steaks with a thickness of 2.5-3.5 centimeters are more suitable for cooking in a pan. More thin pieces meats may be cooked before they brown. As a result, the steak of the desired color will be dry and overcooked inside. It is also not recommended to cook a steak with blood in a pan. It is better to fry the meat longer to prevent the penetration of harmful pathogens into the body.
Ingredients for the recipe:
for the steak:
- pieces of beef 2.5-4 cm thick. 4 pcs.
- salt, a mixture of coarsely ground peppers
- butter 1 tbsp. spoon
for the sauce:
- garlic 3 cloves
- green onion bundle
- fat cottage cheese 100 g.
- soft processed cheese 100 g
- salt pepper
Cooking method:
- Defrost the meat, as indicated at the beginning of the article. Salt the steak 30-40 minutes before cooking. Salt attracts moisture and, by breaking down the protein, softens the fibers. If you salt the steak just before cooking, the moisture will come out on the surface, but after a while it will be absorbed back. Due to this, the steak does not turn out juicy.
- Prepare the sauce for the steak: Peel the garlic, pass through a press or chop finely. Wash, dry and finely chop the green onion. Mix all the ingredients indicated for the sauce in a bowl until smooth creamy mass, salt and pepper to taste.
- Heat up the skillet. If you drop water on it, the drops should immediately evaporate. Pour oil into the pan, heat it up. Brown the steak to the desired degree.
- Frying time: Rare steak is fried for 3 minutes on each side, average degree roasting requires 4-5 minutes, well-done meat is obtained in 7-8 minutes.
- Remove the cooked meat from the pan to a plate. Put a piece of butter on each steak, pepper, cover with foil and let stand for 10 minutes.
Feed method: Serve steak with garlic sauce, green salad and crispy garlic bread or donuts. Steaks are served with sharply sharpened knives without notches so that they do not press, but cut the meat evenly and easily.
Juicy beef steak in cheese breading
For a change, cook a beef steak in the oven, after frying the meat in breadcrumbs and cheese breading. The advantage of a steak is that it does not take much time to cook it. It is enough to fry the meat until golden brown and bring to readiness in a well-heated oven. The statement that everything ingenious is simple has the most direct relation to the steak.
Ingredients for the recipe:
- beef steaks 4 pcs.
- ground crackers 100 g.
- mozzarella cheese 150 g.
- flour 100 g
- eggs 2 pcs.
- lemon peel 1 teaspoon
- grated parmesan 3 tbsp. spoons
- dried rosemary 1/3 teaspoon
- olive oil 2 tbsp. spoons
- salt pepper
Cooking method:
- Steaks are not beaten before cooking, but flattened with the palm of your hand. If you beat the meat, you will break its fibrous structure. Salt each piece, season with pepper, sprinkle with lemon zest.
- Mix ground breadcrumbs with parmesan and rosemary. Sprinkle flour on a separate plate. Whisk a raw egg in a bowl.
- Preheat the oven to 250°C. Heat oil in a frying pan. Dip each piece of meat in flour, then egg and breading. Press the breading in with your fingers. Grill the steaks over medium heat for 3 minutes on each side.
- Place a slice of mozzarella on each steak. Bake in oven for 5-8 minutes until cheese is melted. Serve with tomato salad.
- Advice: For a change, you can put slices of champignons or ripe tomatoes, top with cheese and bake.
Beef steak fried in a slow cooker
A delicious steak can be cooked not only on the grill or in a pan. For these purposes, a multicooker is quite suitable, it is enough to set the “Baking” or “Frying” mode. Roast meat with open lid. After frying, the fillet can be stewed with the lid closed. At the same time, the meat is cooked in own juice, therefore, a beef steak in a slow cooker has a lower calorie content than when cooked in a pan in fat.
Ingredients for the recipe:
- a piece of beef tenderloin 600 g.
- vegetable oil 2 tbsp. spoons
- salt pepper
Cooking method:
- Every chef prepares steak differently. Some believe that salting meat is necessary before frying, others are sure that after. You can fry clean meat without salt and seasonings, and after frying, salt and pepper. Or pre-place the steak in the marinade, and to cooked meat suggest sauce.
- Try to cook beef steak in a slow cooker without pre-marination. To do this, cut the tenderloin into pieces 2.5-4 centimeters thick across the fibers. Pat dry with a towel. Flatten the meat with the palm of your hand on the board. Don't fight back! Turn on the multicooker in the "Frying" or "Baking" mode, let it warm up. Brush each steak with oil, put in a bowl and fry, without closing the lid, 3-4 minutes on each side. A brown crust should form. Once the steak is turned over, season the fried side with salt and pepper. Continue frying.
- Remove the finished steak, put it on a board or plate with the peppered side. Salt and pepper the other side. Cover meat with foil, let rest 10 minutes, then serve.
Feed method: Best garnish to a steak than fresh vegetables and you can't imagine greenery. You can offer baked potatoes in the oven until golden brown and a salad of multi-colored bell pepper with garlic and olive oil.
Juicy beef steak with herbs in the oven
After frying in a pan, the meat acquires a crust, which helps to retain all the juices, so the steak is very tender and soft, perfectly fried. Spices give the meat a pleasant aroma.
Ingredients:
- Beef - 1 kg;
- Olive oil - 5 tablespoons;
- Spicy herbs - 3 teaspoons (rosemary, thyme).
Cooking method:
- We wash the beef tenderloin, dry it.
- Cut the meat into pieces about 3 cm thick. We will have 4 steaks.
- We marinate the meat. To do this, rub each piece with herbs, generously grease with oil. We leave for 2 hours.
- We heat the pan (approximately to 250 0). Add oil.
- Grill each steak for 2 minutes on each side.
- We shift the meat into a mold, send it to the oven (170 0). We will cook for 15 minutes.
- We take the steaks out of the oven, salt, cover with a sheet of foil, leave for a few minutes.
- Serve with pasta, vegetables, herbs, sauces.
Red wine sauce for a delicious beef steak
fragrant flawless steaks With piquant taste. A good option not only for regular dinner but also for a festive evening.
Ingredients:
- Beef - 1 kg;
- Dry red wine - 400 ml;
- Red onion - 2 pcs.;
- Thyme - a few branches;
- Butter - 50 g;
- Olive oil - 4 tablespoons;
- Seasonings for meat.
Cooking method:
- We remove veins, films from meat. Cut into steaks 2.5 cm thick.
- Finely chop the onion, remove the leaves from the thyme.
- Sprinkle the steaks with spices (choose to taste), grease with olive oil.
- We heat the pan over high heat, lay out the steaks, fry them for 1 minute on each side.
- We heat the oven to 180 0. Put the steaks on the grill, bake for 10 minutes.
- Let's prepare the sauce. Fry the onion in olive oil for a few minutes.
- Pour in the wine, add thyme, stir, and evaporate until the liquid is reduced by half.
- Remove from heat, add salt, pepper and butter.
- We take the steaks out of the oven, cover them with a sheet of foil. We leave for a couple of minutes.
- Serve steaks with sauce. Any vegetable will do as a side dish. Read more:
Yogurt marinade for beef steak. Grilling
Marinade for beef steak is prepared from natural yogurt. The meat becomes juicy, tender, soft with a pleasant shade creamy taste. This marinade is also suitable for cooking steaks in a pan.
Ingredients:
- Beef - 800 g;
- Natural yogurt - 200 ml;
- Spices - 3 teaspoons (choose any that you prefer);
- Bow - 1 pc.;
- Salt.
Cooking method:
- Cut the beef into 3 cm thick steaks.
- We rub each steak with spices, salt.
- Peel the onion, chop coarsely, grind it with a blender to a mushy state.
- Add onion puree to meat, mix well.
- Steaks are transferred to a separate container, pour yogurt.
- Leave the meat to marinate for 5 hours in the refrigerator.
- Grill up to intense heat. Put the meat on the grill.
- Grill the steaks on both sides for about 20 minutes.
- Readiness of meat checks so. Make a small cut on the steak. The meat will be ready when no blood appears in the cut part, but the juice remains.
- Serve with tomato sauce and fresh vegetables.
Now you know how to cook beef steak according to the recipe. Bon appetit!
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.
- 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.
- Do not wash the purchased product, but blot it with a towel, peel and cut.
- The preparation of a marinade from olive oil, lemon juice and spices is a matter of taste. classic steak Takes only salt and pepper.
- Previously frozen product, thaw naturally.
- 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.
- 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
- Before cooking striploin steak, cut it across the grain into pieces 2.5 cm thick each.
- Salt, rub with spices and olive oil.
- 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
- Peeled meat, chop with a knife and place for a day in a marinade from tomato juice and oils.
- Fry the marinated meat for 10 minutes at maximum and the same amount at a medium temperature.
- The finished dish 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
- Brush the pieces with oil.
- Heat the pan well and fry the beef steak for a couple of minutes on both sides.
- Increase or decrease the cooking time according to personal preference.
- Season the cooked meat with salt and pepper.
- 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
- Seasoned meat, fry in a pan for five minutes, then place in the oven for ten at a temperature of 180 degrees.
- Sliced champignons, fry with cream and red wine.
- Serve the finished dish with mushroom sauce.
T-bone steak
T-shaped bone, divides a huge piece of meat into two different types: sirloin thin edge with pronounced beef flavor and middle part tender tenderloin. A heavy and satisfying cut is most often cooked on a 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
- Before you cook the beef steak in a pan, cut the fat around the perimeter.
- Fry the workpiece in a hot pan for no more than a couple of minutes, then another 10 minutes at a low temperature.
- Beef steak - a recipe that involves refinement in the oven.
- 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.
Steak, no compromises. Therefore, in order to cook it correctly (fragrant, soft and moderately fried), you should follow the basic rules. Let's talk about it in this article.
In the photo, a ready-made steak of weak roasting (Medium rare)
The content of the article:
The steak was first invented in ancient times ancient rome. Millennia later, in the 15th century, he became famous in Great Britain, and was published in the publishing house of one of the books in 1460. Well, then, the technology of its preparation began to spread throughout Europe. Currently popularized steak and elevated to the rank national dish Americans. Although it is used and loved in all countries of the world.
Now many people mistakenly call a whole steak. fried piece meat. In fact, 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. From whole carcass no more than 10% of an animal is suitable for cooking steaks, and this is the main reason for the high cost of the dish.
Today, in the culinary world, steaks are prepared from fish, veal, pork and other types of meat, but beef is still considered a classic dish. A perfectly cooked steak can be a difficult task even for an experienced chef, as sometimes the meat comes out dry and tough, scorching on the outside before it has had time to cook inside. To prevent this from happening, and the dish turned out right and really tasty, you should know some subtleties.
- For a steak, you should choose a beef tenderloin of a mature animal, but not old and not young. The meat should be red or dark red in color, but not pink or burgundy. It is advisable to choose parts of the carcass that have less tendons and powerful muscles, with fat evenly distributed throughout the piece.
- You can determine the softness of the steak with your finger by pressing on the raw meat - the finger is easily immersed, leaving a deep hole, which, after pressing, returns to its original position. If this happens, then the meat is good. If the hole does not straighten out, the meat is not fresh enough, and if it is difficult to press on it, the steak will be tough.
- For delicious steak meat should be properly prepared - remove the film and upper tendons. Cut a piece not too thin, and not less than 7 cm long. Otherwise, the meat will lose moisture, shrink and become dry. Then, in the center of the piece of the side where the fibers are located along, an incision is made to the middle of the thickness, and the meat is opened with a “butterfly”.
- The steak is marinated from 12 to 48 hours, and before going to the fire, it is well dried paper towel. The traditional marinade mixture is: vegetable oil, soy sauce, vinegar, salt and spices.
- The frozen stack is thawed in the refrigerator for 12-14 hours. After that, it is wiped dry and left for 20 minutes before pickling, so that it warms up to room temperature. It is not recommended to defrost a steak in the microwave. Since the top layers of meat in the defrost mode are already beginning to cook, while the middle remains cold. Subsequently, it will be difficult to obtain uniform roasting. Also, it is not advised to defrost meat at room temperature and in warm water.
- Meat is fried exclusively in a well-heated heavy pan or grill pan. At the same time, the pan should not smoke, otherwise the steak will burn on the outside, and the inside will not have time to cook, which will make it tough. During frying, the protein on the surface of the piece quickly curls up and prevents the liquid from escaping, so the steak is first fried in high heat for 1 minute on each side. This will "seal" the fibers and the meat will retain the juice, which means the steak will be juicy and tender. Next, the dish is brought to the desired degree of roasting at a lower temperature.
- Ready meat should be left to lie down a bit. During this time, the juice will be distributed inside the piece, the temperature inside and outside will even out, and the steak will become warm, tender and juicy everywhere.
- The steak is served on warm plates, then it will not cool down so quickly. Needed to use sharp knives without burrs so that the meat can be cut evenly.
How to fry beef steak?
Do perfect steak 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.
- More important advice: meat for steak, do not beat, otherwise, it will lose all juices and structure.
How long to fry a beef steak?
degree pro frying steak ov can be varied to your taste, increasing or decreasing the time of their preparation. 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.
At the same time, it should be noted that the most accurate way to determine the degree of roasting of meat is with the help of a thermometer, which will allow you to achieve perfect consistency and steak flavor. An electronic thermometer will pierce the surface a little and indicate the temperature of the readiness of the meat.
- Rare (with blood) = 120° F (48.8° C)
- Medium rare =130° F (54.4° C)
- Medium ( medium rare) = 140° F (60° C)
- Medium well (almost done) = 150° F (65.5° C)
- Well done (done) = 160° F (71.1° C)
4 beef steak recipes
And now that we are familiar with all the cooking rules, let's cook a delicious steak at home.
1. Recipe for beef steak in a pan
- Calorie content per 100 g - 190 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- Selected beef steak - 2 pcs.
- Vegetable oil- for frying
- Salt and pepper - to taste
- Spices "French Herbs" - 1 tsp and at will
Cooking:
- Sprinkle the meat around the perimeter with medium-grinding pepper and season with salt.
2. Recipe for cooking steak on a ribbed grill pan
Well, now, let's cook at home steak conditions with a beautiful "mesh" on a ribbed grill pan.
Ingredients:
- Beef steak (portioned boneless pieces, 3–5 cm thick) - 2 pcs.
- Salt and pepper - to taste
Step by step preparation:
- Rub the steak pieces on both sides with a mixture of salt and pepper.
- cast iron ribbed grill pan heat well without adding oil until a light haze forms.
- Put the steaks in the pan and fry for 1.5 minutes. After, turn 90 degrees clockwise and fry for another 30 seconds.
- Then turn it over to the other side and do the same procedure.
- 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.
- After this time, remove the steaks from the oven and, without removing the foil, leave them on? minutes.
3. How to cook beef steak?
Despite the loud ridicule from the lips of "professional" chefs: they say, cook at home tasty and tender beef steak in a frying pan is impossible - we will prove the opposite.
Ingredients:
- Steak 2.5 cm - 1 pc.
- Salt, pepper - to taste
- Kitchen fat - for frying
- Butter - 2 tbsp.
Cooking:
- 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.
- Put the cooking oil in a well-heated pan and let it smoke a little.
- Put the steak, fry it on both sides for 1 minute and pepper.
- After, bring it to the degree you want to get.
- 1 minute before the end of cooking, put 2 tbsp. butter, it will fill the steak with a rich smell.
- Before reaching 2 °C before desired temperature, 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.
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