Beef steak. Beefsteak - the best recipes

The appearance of ruddy and juicy steak awakens the appetite and causes an irresistible desire to immediately taste a piece. Here's how to prepare it so that the expected taste result is at least appropriate appearance, and ideally surpassed it and amazed with its softness and tenderness, we will tell you today in our recipes.

How to properly cook beef steak at home?

Ingredients:

• fresh beef pulp (tenderloin) – 450 g;
• butter – 35 ml;
• to choose from - to taste;
• salt;
• ground black pepper.

Preparation

Be sure to wash the fresh (not frozen) beef pulp, thoroughly blot the moisture with a paper towel, remove films and veins, and cut into layers across the grain about two centimeters thick. Cover the slices cling film and beat back a little. Then rub the meat pieces with ground black pepper, salt, spices and leave for one hour to soak at room temperature.

Heat a frying pan with a thick bottom thoroughly, coat it with butter and place the beef slices in it. Brown them to the desired degree of doneness, turning them regularly every minute. Typically, for a steak of this thickness, three to four minutes on each side is enough for standard frying.

How to cook minced beefsteak?

Ingredients:

• fresh beef pulp – 450 g;
• balsamic vinegar - to taste;
• spices of your choice - to taste;
• ground black and allspice– to taste;
• salt - to taste;
• butter

Preparation

If you are having trouble preparing a successful juicy and soft traditional beefsteak, make it minced and then you are guaranteed success.

To do this, grind the washed and dried meat quite finely. It is better to do this with a sharp knife, but if you don’t have free time, you can use a blender bowl with a “knife” attachment or pass the meat pieces through a meat grinder with a large grid. Season the minced meat balsamic vinegar, salt and spices of your choice and taste and place in cool place for thirty to forty minutes.

Then we form beefsteaks from the minced meat, place them between two layers of film and beat them a little with a culinary hammer. Then transfer them to a well-heated frying pan with melted butter and fry until cooked on both sides.

How to cook pork steak?

Ingredients:

• pork loin – 750 g;
• – 75 ml;
• cognac – 100 ml;
• balsamic vinegar – 5 ml;
• broth – 100 ml;
• onions – 75 g;
• butter – 90 g;
• vegetable oil– 35 ml;
• ground pepper;
• salt.

Preparation

Beefsteak is usually prepared from beef. But in this recipe we will deviate a little from tradition and make it with pork.

A part of the carcass called the loin, which is most often used for preparing chops, is ideal for this purpose. We cut the washed and dried pork into layers across the grain about two centimeters thick and beat it a little using special device for beating with blades or the opposite side of the knife. Then soak the prepared slices for two hours in the mixture soy sauce, balsamic vinegar and two tablespoons of cognac, leaving the container with the meat in a cool place.

Meanwhile, prepare the steak sauce. We clean, finely chop the onion and sauté in a small amount of vegetable oil until golden. Then carefully add the remaining cognac in small portions and cook on the fire until the moisture evaporates. Then remove the pan from the heat, add two tablespoons butter and mix. If desired, you can blend the resulting sauce with a blender until smooth.

Pickled slices pork loin brown in a hot frying pan in a mixture of vegetable and butter for three minutes on each side, remove from heat and leave covered for a few more minutes, and then serve with the previously prepared sauce.

Steak

Beef steak is the most popular meat dish. You will learn how to choose the right meat for steak, how to cook it and what to serve it with.

20 min

250 kcal

5/5 (2)

Today I want to tell the whole truth about steaks. This article is dedicated to avid meat eaters like me. The very name of this dish translates as a piece of beef, and that says it all. Indeed, classically this dish is prepared from beef, but over time it began to be prepared from pork and even poultry.

It is more correct to call such a dish not a steak (since it does not contain beef), but simply a steak. A steak is a piece beef meat which has been fried or grilled. But despite all its apparent ease, it is quite difficult to prepare.

The point is not the complexity of the recipe, but the fact that any meat can become dry or tough if cooked incorrectly. To prevent this from happening, follow my recommendations. Then you will have an excellent beef steak in a frying pan.

Kitchen utensils: hammer for beating meat.

Required Ingredients

How to choose the right beef

• Only tenderloin is suitable for steak. This is the most tender meat, it does not contain veins and large quantity fat
• Beef should only be fresh, not frozen. When frozen, the properties of meat change. If this is not so important for other dishes, such meat is not suitable for steak.

Fresh beef is deep red in color and the fat should be white. If fat yellow, which means it is the meat of an old animal. If the fat is pink, it means the meat is stale, and it was tinted with potassium permanganate to give it a fresh look.

• Choose meat with thin layers of fat; when fried, they will make the meat juicier. But don’t overdo it, there shouldn’t be more fat than meat.

Step-by-step cooking recipe

Cooking video recipe

I suggest you look at how to properly cook a steak.

What side dish should I serve with steak?

The most popular and with the right side dish are French fries. But this is not the only option for complementing steak. Experiment, but remember that beef has a delicate taste and should not be combined with a side dish that has a strong flavor.

It is also undesirable to use a side dish that is too sour. Boiled asparagus, corn and broccoli, as well as champignons and porcini mushrooms go well with steak. You can make a salad from fresh vegetables with the addition olive oil and salt.

Beef doesn't go well with pineapple stewed cabbage and buckwheat. Also, pasta should not be served as a side dish with beef.

Subtleties of cooking

There are several types of steak frying.

• With blood, that is, an undercooked steak, it releases red juice. It takes 2-3 minutes to cook.
• Uncooked, it releases pink juice. This steak takes about 4-5 minutes to prepare.
• Medium rare, it releases pale pink juices. Prepares in 6-7 minutes.
• An almost cooked steak will release clear juices and cook for about 8-9 minutes.
• A well-done steak has almost no juice. Cooks for 8-10 minutes, sometimes steamed until done.

Present English dish — hamburger, prepare it at home from beef, pork, chicken!

Beefsteak is most often prepared from a single piece of beef or veal. But there is also chopped beefsteak, the recipe for which is similar to the recipe for cutlets. How to cook steak from minced meat?

If you like more tender meat, you can add a slice to the chopped veal white bread without the crust, soaked in milk, and an egg.

• Veal – 400 g
• Onion - 1 pc. (to taste)
• Butter - 1 tbsp. spoon
• Milk – 30 ml
• Salt - 1 teaspoon (to taste)
• Ground black pepper - 0.25 teaspoon (to taste)
• Vegetable oil (for frying) - 30 ml (as much as it will take)
• Parsley - 6 sprigs (to taste)

Wash the beef, dry it, cut into pieces. Pass the meat through a meat grinder.

Peel and wash the onion. Grind the onion head on a grater.

Place butter in a frying pan. Melt. Add the onion and lightly fry in a thick-walled bowl in very hot butter (1-2 minutes).

Add onion with butter, milk, salt and black pepper to the chopped veal.

Knead the mixture thoroughly.

Then form it into 6 flat steaks.

Heat the frying pan. Pour in oil (or fat). Place the steaks. Fry the prepared steaks in a frying pan with very hot fat (2-3 minutes on each side).

The minced beef steak is ready.

Sprinkle the finished steak with finely chopped parsley. Bon appetit!

Recipe 2, step by step: chopped steak with egg

Juicy beef, fried sweetish onions, an egg, and if you add a bottle of red wine to all this, then regular dinner turns into true pleasure. The recipe does not pretend to be a classic, but thanks to some tricks it allows you to prepare beautiful, tasty and delicious food from ordinary products. gourmet dish even those who do not have the necessary experience.

• Beef - 400 g
• Onions (0.5 for minced meat + 2.5 for garnish) - 3 pcs.
• Chicken egg (1 for steaks + 3 for serving) - 4 pcs.
• Vodka - 10 ml
• Salt - 1 tsp.
• Black pepper - 1/3 tsp.
• Ghee butter - 3 tbsp. l.
• Brown sugar - 1 tbsp. l.

So, we need a not very fatty Ground beef. We can use a meat grinder with a large (!) grid, we can chop the minced meat with a knife, or we can use ready-made ones. Beef cuts may not be at all delicacy: brisket, shoulder, etc. Grate half of a small onion and add to the minced meat along with salt, pepper, vodka and the yolk of one egg. We put the protein on a plate; we will need it later.

Mix the minced meat thoroughly, rubbing the grated onion into the meat. Then we collect the meat into a lump and forcefully throw it back into the bowl - this is how we beat it off. We do this procedure 10 times. We make 3-4 round steaks from the minced meat with a diameter of 12-15 cm and a thickness of 1-1.5 cm. We leave them on the board to rest.

Cut the remaining onion into rings or half rings, place in a frying pan with a tablespoon of melted butter or other animal fat, pour on top brown sugar and fry until a beautiful reddish color. Set the prepared onion aside.

Place a large (!) frying pan on medium heat, add a tablespoon of ghee and heat the pan well. Beat the egg white with a fork until foamy.

We bathe each steak in the protein and place it loosely on a heated frying pan so that the steaks do not touch each other.

Fry over even heat until a stable, bright crust is formed, 3-4 minutes on each side. This is the most important point; steaks should not release any juice when fried! And to prevent this from happening, we used whipped egg whites.

All we have to do is fry the eggs to serve. Place the frying pan on LOW heat and add the remaining melted butter. As soon as the butter begins to melt and spread throughout the pan, release the eggs, one egg per serving, being careful not to damage the yolk. Fry over low heat for 5-7 minutes.

Assembling the dish for serving. Using a suitable size cutter, cut out three circles of fried eggs to the size of the steak. You don’t have to do this, just cut the scrambled eggs into three arbitrary pieces, but it’s much prettier this way. Place the steak on a plate and spread caramelized steak around it sweet onion, and place an egg on top.

Recipe 3: chopped beef steak (with photo)

Chopped beef steak, a recipe with a photo of which I offer this time, can be prepared quite quickly, which is important for many housewives, for dinner for the whole family. At the first stage, you need to prepare the meat; this can be done in different ways: finely chop it with a knife or twist it with a meat grinder to make minced meat. To make the steak more juicy and slightly piquant pungent taste, V minced meat finely chopped onions are added, as well as the necessary spices.

An interesting point: the formed products do not need to be breaded, but fried in hot oil to the desired degree of doneness.

• beef meat (tenderloin) – 400 g,
• onion – 1 pc.,
• salt, finely ground - to taste,
• pepper (a mixture of peppers) - to taste,
• sunflower oil (refined).

First of all, we wash the fresh beef, then be sure to remove films and veins (if any). Dry the meat and chop it (you can chop it with a knife into small pieces, but it’s easier to use a meat grinder with a very large grid).

Finely chop the peeled onion with a knife.

Add salt and spices.

Mix the minced meat thoroughly.

Then we make sure to do the process of beating the minced meat - to do this, we forcefully throw the minced meat onto the table several times (it is better to put the meat in a bag so as not to stain the surface).

As a result of this process, the meat fibers are broken down, and the minced meat becomes more tender and juicy.

Now we form the steak into large (about 10 cm in diameter and 1 cm thick) products.

Cook the beef steak in hot oil until the desired degree of frying on both sides (from 3 to 5 minutes).

Bon appetit!

Recipe 4: Tender Pulled Pork Steak

• Pork – 700 gr.
• Onions – 1 pc.
• Cream – 75 ml.
• Nutmeg – 0.25 tsp.
• Mustard – 1 tbsp. l.
• Ground black pepper – 0.25 tsp.
• Ground red pepper – 0.25 tsp.
• Salt – 1 tsp.
• Vegetable oil – 50 ml.

Remove film from pork, rinse and dry.

Cut into as small pieces as possible. Theoretically, pork steak meat can be passed through a meat grinder with the largest mesh. but minced meat turns out to be juicier and more pleasant to the taste.

Onions peel, rinse and cut into equal cubes.

Mix minced meat with onions.

Also add mustard, spices and ground nutmeg. Add cream.

Stir the mixture until completely homogeneous.

Form thin and round steaks from minced pork or minced pork. To prevent the meat from sticking to your hands, you can lightly moisten them with vegetable oil.

In a hot frying pan without additional fat or oil, fry the pork biftex on both sides until an appetizing golden crust appears. Pork is quite a fatty meat and additional fat will only pointlessly increase the calories in a pork steak. Place the finished steaks on food paper for a few minutes, and then serve with your favorite side dish.

Recipe 5: Chopped Beef Steak with Beef Onions

Today my recipe is dedicated to real, proper, excellent minced beef steak. At the same time, I will tell all my secrets. Why are there so many epithets at the very beginning? Because the result is worth it, you just have to try it. This will not be a banal cutlet.

• minced young beef 800-900 gr.
• onions 80-90 gr.
• water up to 200 ml.
• vegetable oil 1 tbsp. l.
• ground pepper up to 0.5 tsp.
• soldo 1 tsp. no slide
• vegetable oil for frying in sufficient quantities

First, prepare the minced meat yourself and from young meat. In my case, this is clearly visible in the photo. Second, if you are grinding the meat immediately before cooking the chopped steak, it will be better to grind it through the meat grinder twice at once. I have defrosted minced meat, no matter how the followers of refrigeration shout, it is perfect for our dish. Take a mixer with a bowl. Place all the minced meat into a bowl. Add pepper, salt, vegetable oil, half the water.

Please note that I called the next step kneading, not stirring. For beefsteak, it is not enough to simply mix the minced meat with the ingredients. It needs to be mixed well. It's hard and tiring to do it with your hands. I leave this process up to the mixer. Place paddles for thick dough and turn on at maximum speed. Knead for 20-25 minutes.

While the mixer is running, you can start cooking. vegetable side dish. Also, gradually add water to the minced meat. This will give the steak juiciness. The water can be ordinary, or you can replace it with mineral water.

Chopped onions are added to the mixed minced meat before frying.

This is what it looks like ready minced meat. It is very tender to the touch and looks like “sausage”. It makes an amazingly tender and tasty dish.

For one steak you need 90 grams. minced meat.

The industry produces special rings for shaping steaks of different heights and sizes. You can use a regular plate, or rather its bottom. Form thin flatbread from minced meat.

Heat vegetable oil in a frying pan to a temperature of 160 degrees Celsius. Carefully place the steak. Fry on the first side for 2 minutes.

Turn over and fry on the second side for two minutes. Serve the steak hot.

Recipe 6: Chopped steak with herbs and egg

Chopped Holstein steak is very tasty and hearty dish. It can be prepared from either minced meat or minced meat. It's a matter of taste. And time. Let's just prepare it today. For this we need homemade minced meat(mix beef and pork) or beef and pork fillet. Next you will need chicken eggs(depending on the number of steaks) + one for the minced meat itself. We will also take three heads of onions, butter for frying (can be replaced with vegetable oil), herbs (dill, parsley and green onions), salt and ground black pepper. From specified quantity products you will get 4 such steaks.

• minced meat - 600 gr
• onions - 3 pcs
• chicken egg - 5 pcs
• butter - 50 g
• salt - to taste
• even pepper - to taste
• dill - 0.5 bunch
• parsley - 0.5 bunch
• green onion - 0.5 bunch

Finely chop one head of onion. We need it for minced meat.

The remaining two are cut into thin rings.

Wash the dill and parsley, dry and chop finely.

Wash the green onions, dry them and cut them finely with a knife. We don’t combine it with dill and parsley, we need it for decoration.

Then let's do the minced meat. To do this, defrost it, salt, pepper and add one egg and onion to it. We will also add finely chopped greens. Knead the minced meat thoroughly until it has a homogeneous consistency. If you decide to make a steak from minced meat, then wash the meat, dry it, remove the veins and films and cut it into small pieces with a knife. After which we mix everything too.

We form large cutlets (about the size of a palm) from the resulting minced meat, slightly flattening them (they will still rise when frying).

Melt the butter in a frying pan and add the steaks. Fry them until they form golden brown crust on both sides. Then set aside and cover with something to keep them warm.

In the same oil, fry the onion rings until golden brown.

In a separate frying pan, fry 4 fried eggs (or as many as you have steaks). Lightly salt them.

And now we put the finished steaks on a plate. Place fried onion rings on top. And then we cover it all with fried eggs. One for each steak. Sprinkle green onions. Serve as independent dish or with your favorite side dish. Holstein steaks are ready! Bon appetit!

Recipe 7: Chicken Chopped Steak (step by step)

Delicious, tender chicken ala steak.

• Minced chicken 500-600 g
• Potatoes 1 piece
• Salt to taste
• Freshly ground pepper mixture to taste
• Egg white 1 piece
• Curry seasoning to taste

Add seasonings and spices to the minced meat and mix.

Add grated potatoes. Mix thoroughly.

Make flat cutlets and fry in vegetable oil on both sides until golden brown.

Then cover with a lid and simmer over low heat for several minutes.

Recipe 8: how to cook chopped steak

Chopped steak is a dish English cuisine which can be prepared from beef for everyday meals is great addition to an already prepared side dish, be it vegetables, pasta, cereals or something else. It is characterized by the taste of meat which, unlike minced meat, remains juicy in the prepared dish.

• beef 350 g
• egg 1 pc.
• onion ¼ pcs.
• bread crumbs ¾ glass
• salt, pepper (to taste)

Need to take beef tenderloin, wash, carefully chop into small pieces.

In a separate container, mix the egg with bread crumbs and add seasonings.

Add chopped meat to the container and mix. Wash, peel and finely chop the onions.

Add the onion to the container and stir.

Heat a frying pan, pour into it sunflower oil, form steaks up to 2 cm thick, place in a frying pan. Fry on both sides for 5 minutes. The meat should not come out completely cooked, but if you are not a fan of medium-rare meat, you can finish the steaks in the oven.

Recipe 9: chopped beef steak with lard

A beefsteak is like a cutlet, but there are fewer ingredients in it and, due to the minced meat, it turns out juicier, meatier and more tender. Plus speed in cooking!

• Beef 300 g
• Lard 50 g
• Onion 1 piece
• Garlic 3 cloves
• Chicken egg 1 piece
• Salt to taste

First, we clean the meat from the veins. Then we start preparing the minced meat: cut the meat lengthwise into layers, then cut the layers into strips and finely chop the strips. At the end we go through the meat with a knife, chopping it. We do the same with lard.

Chop the onion very finely.

Mix onion, lard and meat. Salt and pepper it. We begin to beat the minced meat. We throw it on the table, pick it up and throw it again, several times, so that it becomes dense and uniform.

It is clear that the use of pork is not traditional in the recipe of this dish. Nevertheless, pork steaks are very popular all over the world. Few gourmets (especially men) will refuse deliciously cooked pork meat, be it a chopped steak or from a whole piece, fried in a pan or in the oven.

Today we will cook pork steak in a frying pan. To make it incredibly tasty, juicy and tender, you will need meat with a thin layer of fat, the so-called “marbled”, or loin. Ask the butcher to cut the steaks 2-3 cm thick or cut the meat yourself, the main thing is across the grain. Then lightly pound the pork, rub with pepper and oil and quickly fry on both sides until crispy. Once the pieces are browned, reduce the heat and continue heat treatment some more time until the entire thickness meat product will be completely cooked. The result is an excellent steak, well done, with golden crust and juicy inside.

Total cooking time: 25 minutes
Cooking time: 12 minutes
Yield: 2 servings

Ingredients

• boneless pork with a thin layer of fat - 500 g
• sunflower oil - 2 tsp.
• salt and black pepper - to taste
• garlic - 2 teeth.
• butter - 30 g

Preparation

I washed and dried the pork. Chopped in portioned pieces- necessarily across the grain, the steaks should be about 2 cm thick, round or oval in shape. Please note that the meat must be room temperature, so at least half an hour before cooking, do not forget to remove it from the refrigerator so that it warms up over the entire area. If the piece is cold inside, it will cook unevenly.

To make the pork steak juicy and tender, the pork should be lightly pounded. I covered the meat with cling film and processed it with a ribbed hammer on both sides. Don't "thresh" too hard! The goal here is only to soften the top meat fibers, and not to turn it into a thin chop.

Sprinkle the pork with ground pepper and brush it with a brush dipped in vegetable oil. There is no need to add salt at this stage, as it will “stretch” meat juices When frying, the steak will turn out dry. Left to marinate for 10 minutes at room temperature.

Heated a thick-walled frying pan until red hot. Ideally, use a grill, but a thick-bottomed cast-iron pan will also work (in a thin non-stick frying pan, the meat will burn and cook unevenly, so it’s best to avoid it). I placed the pieces of meat on a dry, very hot grill pan. Fry for 2 minutes on each side. The fire must be very strong so that the upper fibers, which we “pushed apart” with a hammer, shrink and seal all the juices inside. A very dense crust should form on the surface. And don’t “twist” the meat back and forth, don’t look under the bottom every second, don’t press it or pierce it with a fork. Let it cook for exactly 2 minutes on each side, otherwise you risk getting a tough sole rather than a juicy steak.

If there is a thick layer of fat on the side, then it also needs to be rendered. To do this, after frying the meat on both sides, I turned it on its side and kept it on high heat for another half a minute so that the fat would melt out. If there is no fat on the side, then skip this step.

Reduced the heat to minimum. I added a piece of butter and a couple of cloves of garlic, peeled and crushed with the flat side of a knife, to the pan. Cook the steak over low heat for 7-8 minutes, that is, about 4 minutes on each side. There is no need to cover with a lid. Readiness is checked as follows: pierce a piece of meat with a knife or fork, if the juice released is clear, then the steak is ready.

Remove the hot pork steak from the pan immediately and place on a warm plate to serve. Only now add salt to taste (coarse, not “extra”) and serve immediately. The dish can be complemented with spicy tomato sauce, fried potatoes and fresh vegetables.

Pork steak in a frying pan is fried evenly. If you do not overdry it, you will get an excellent piece of well-fried meat, juicy inside, with beautiful crust. Bon appetit!

Note

If you have very thick pieces of steak (more than 2 cm), then after frying you can not cook them in a frying pan, but transfer them to the oven and hold for 10 minutes at 180 degrees, covering the pan with foil. Then you are guaranteed not to dry out the steak and you will be sure of its readiness.

A juicy roasted beef steak will surely conquer any representative of the stronger half of humanity if you serve it on a bun with lettuce leaves and some kind of sauce, such as ketchup. Such quick snack can be organized in just 20 minutes if you have it in stock fresh minced meat Beef with low fat content. The steak is fried for about 10–12 minutes.

Don’t forget to add the onion - it gives the dish that very aromatic note for which all lovers of beef steak appreciate fast food. If you don’t like coarsely chopped onions, you can easily grate them on a fine-mesh grater and mix with the minced meat.

Ingredients

• 400 g minced beef
• 1 onion
• 50 ml vegetable oil
• salt and ground black pepper to taste

Preparation

1. When purchasing ground beef, ask the sellers what percentage of fat is in its composition. If you prepare minced beef at home, be sure to add small piece lard– approximately 100 g per 400 g of fresh beef, so that your steak does not turn out dry. Peel the onion and rinse it in water. Then cut into medium-sized cubes and add to the container with the minced meat.

2. Add salt and ground black pepper. IN classic recipe steak, you don’t need to add other spices, but no one will stop you from experimenting! Mix the entire contents of the container so that the chopped onion and spices are distributed evenly throughout the minced meat.

3. Let's divide meat mass into three equal parts, beat them, tossing them from one hand to the other, and then form them into small cutlets, wetting your palms in water.

4. Heat vegetable oil in a frying pan and place the steak pieces into it. Fry on one side for about 5-6 minutes.

5. Turn over to the other side and fry for about 7-8 minutes. Since the meat will release its juices, it will take a little to fry the steaks on the other side. more time. Ready dish Place on a paper towel to remove excess fat.

6. After this, place the beef steak on a dish decorated with herbs and serve, not forgetting to add sauces to the serving: ketchup, mayonnaise, “”, etc.

Note to the hostess

1. There are electric meat grinders that are so powerful that after processing beef, it turns into an absolutely homogeneous sticky mass reminiscent of dough. This is considered the worst grind for steak. That is, the dish will turn out great, but it will be called a cutlet for small children. On the contrary, powerful multifunctional blenders can make meat pieces coarse-grained or even lamellar minced meat, similar to the result of manual chopping with a sharp, heavy knife. British, Americans and Canadians most often cut meat into steaks this way - into thin, petal-like slices. Anyone who has a similar device with a spacious bowl can use it instead of a meat grinder.

2. An interesting technique is to soak the semi-finished product with balsamic vinegar. Either sprinkle the minced meat with a fragrant liquid or lubricate the formed products. From this manipulation to heat treatment, 45–60 minutes should pass, as with classic marinating. The finished food will emit an unusual smell, characteristic of food prepared by Mediterranean chefs.

3. Soak the meat before grinding in some sour marinade Recommended for those who prefer to eat this dish medium to low.