How to fry beef steak at home. Beef steak - cooking flawless meat

Another important rule: every cut needs a different approach. Don't expect softness and tenderness from the shank after seven minutes on the grill: it requires stewing or baking in the oven with aromatic herbs.

And finally: although we have talked about this more than once, let me remind you that “fresh meat” is a myth. Only meat that has undergone quality aging for 14 or more days fully reveals its taste and aroma. In our butcher's shop, we offer to buy wet and dry aged marbled beef meat, which has been in ideal conditions enough to be completely ready for the cook's hand.

How should beef steak meat be packaged and how long can it be stored?

Do I need to marinate my steak meat?

How to properly prepare marbled meat for frying in a pan?

When to add salt and pepper?

How to fry meat in a pan correctly?

What oil to use?

How to determine the doneness of a steak?

final chord

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 areas of the carcass that are not involved in motor skills are suitable for a juicy product.

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. The 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 cooking 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.

Grain-fed gobies are used for a tasty and juicy dish. Inside their meat, a delicate fatty layer is formed, 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 you cook a 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 an hour to 24 hours in a 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 of tomato juice and oil.
2. Fry the marinated meat for 10 minutes at maximum and the same amount at a medium temperature.
3. 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

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. Therefore, filet mignon steak is the most tender meat of all existing types. 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

A T-shaped bone divides a huge piece of meat into two different types: a sirloin thin edge with a pronounced beef flavor and the middle part of the most 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

Cooking a steak in the oven in, without first frying 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.

A steak is a piece of meat fried in a pan or grill until golden brown. But the pulp taken from any part of the beef carcass is not suitable for him. It is prepared only from beef of the highest grade.

For him, choose a fillet with a minimum amount of connective tissue. Such qualities are tenderloin only. It is located inside the carcass and is not involved in muscle movement. It is a large piece of teardrop-shaped fillet.

The flesh of the brisket is very soft, without veins, so it cooks quickly.

As a last resort, thin and thick edges can be used for the steak. But this meat does not always meet the culinary requirements.

Only the meat of young bulls, whose age does not exceed one and a half years, is suitable for steak.

Also, you can not use fresh meat. It should be kept in the freezer for at least twenty days. During this time, a fermentation process takes place in it, due to which the pulp fibers soften. Steak from such meat is soft and juicy.

Beef steak in a pan: the subtleties of cooking

• The meat on the steak is cut into large pieces across the fibers. During the heat treatment, the heat passes faster into the fillet, and it warms up evenly.
• Frozen pulp is thawed in the refrigerator for several hours. Do not defrost meat in the microwave, as the temperature regime is violated and the steak is unevenly fried.
• Steaks are cut into equal pieces with a thickness of at least 2.5 cm. Such meat remains juicy when cooked. And thin layers of meat are easy to overcook. But do not make steaks more than 5 cm, as they are difficult to bring to readiness.
• It is not necessary to beat the steaks (with rare exceptions), because the juice will flow out of the meat ahead of time and the steak will turn out dry.
• In order for the finished steak to turn out to be of the correct shape, the raw fillet must be tied with a harsh thread and fried in this form. After cooking, the thread is removed.
• Fry the steak in a hot cast-iron (or with a thick bottom) frying pan at maximum heat. A golden crust should quickly form on the steak, which will “seal” the juice inside the meat. If this does not happen, the juice flows out and the meat is stewed. For the same reason, the steak should not be touched, pressed with a fork or knife.

There are several degrees of roasting a steak:

• Extra-rare. The steak is quickly fried on the grill, warming up to 49 °. It comes out almost raw.
• With blood. The steak is cooked for 2-3 minutes at 200°. It has a fried crust, red, not fried meat inside, red juice.
• medium rare. It is cooked for 5 minutes at 190-200°. It has uncooked meat and pink colored juice.
• Medium rare. Cook for 7 minutes at 180°. It turns out medium-rare, with light pink juice.
• almost done. Cook for 9 minutes at 180°. It has soft meat with clear juice.
• fried. It cooks for 8-9 minutes at 180°. Bring to readiness in the oven. He has almost no juice.
• deep fried. Ready for over 9 minutes. It has a golden brown crust and no juice at all.

Beef steak in a pan: a classic recipe

Ingredients:

• tenderloin;
• salt;
• black pepper;
• vegetable oil.

Cooking method

• Wash the cutout. Dry well with a towel. Cut off the head - the thickened part of the tenderloin. Save it for another meal. Remove the film from the rest of the fillet, cutting it off with a knife near the meat itself.
• Cut across the grain into pieces up to 3 cm wide.
• Lay them flat. Give them a round shape, tying a thread for reliability.
• Heat up the pan. Using a brush, brush one side of the steaks with oil. Place them in the pan with the greased side down.
• Fry over high heat until golden brown. Brush the top of the steak with oil. Turn over carefully. Bring to readiness. And now salt it. Remove the ropes.
• Leave it in the pan for 3-4 minutes so that it reaches the condition. You can also transfer to a plate and cover with foil for a few minutes.
• Serve with any side dish. Steak is delicious with fresh or roasted vegetables.

Note: If you're grilling the steak right away with the vegetables, you'll need to cook them ahead of time. That is, wash, clean and dry. Place the steaks and vegetables in the skillet at a distance from each other so that they do not touch.

Beef steak in a frying pan

Ingredients:

• tenderloin;
• mustard;
• salt and pepper - to taste;
• vegetable oil.

Cooking method

• Wash the cutout. Pat dry with a towel.
• Cut off a wide slice.
• Lay it cut side up on a cutting board dampened with water. Cover with cling film. Beat with a special hammer into a thin pancake.
• Salt. Lubricate half the fillet with mustard. Cover with the second piece. Give the steak a round shape. Pepper.
• Heat the pan until a light smoke appears. Lubricate it with oil. Place the steak carefully. Fry over high heat for half a minute.
• Lubricate the top side with oil. Flip. Cook for another half minute. Pepper and salt.
• Serve with any side dish you need to prepare ahead of time.

Note to the owner

• Steak can be cooked with different herbs. To do this, grease a slice of meat with oil and rub with chopped herbs. Hold for a few minutes. Place the steak in a hot skillet and fry until golden brown.
• There is an unusual way to determine readiness. Press down on the browned steak with your finger. If it is very soft, like a cheek, then the meat is still raw. If, when pressed, there is an association with the chin, then the meat has reached medium roast. When the meat becomes elastic, like a forehead, then the frying is complete. But such a steak will turn out tough and dry.

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)

Now many people mistakenly call a whole fried piece of meat a steak. In fact, a real steak is a whole algorithm of actions that allows you to truly enjoy the original meat dish. This is a piece of meat that is cut across the grain and fried on a grill or pan. Meat for steaks is suitable for those parts of the carcass where the muscles were not actively involved in the movement of the animal. Of the whole carcass of an animal, no more than 10% is suitable for cooking steaks, and this is the main reason for the high cost of the dish.

• For a steak, you should choose a beef tenderloin of a mature animal, but not old and not young. The meat should be red or dark red in color, but not pink or burgundy. It is advisable to choose parts of the carcass that have less tendons and powerful muscles, with fat evenly distributed throughout the piece.
• You can determine the softness of the steak with your finger by pressing on the raw meat - the finger is easily immersed, leaving a deep hole, which, after pressing, returns to its original position. If this happens, then the meat is good. If the hole does not straighten out, the meat is not fresh enough, and if it is difficult to press on it, the steak will be tough.
• For a delicious steak, the meat should be properly prepared - remove the film and upper tendons. Cut a piece not too thin, and not less than 7 cm long. Otherwise, the meat will lose moisture, shrink and become dry. Then, in the center of the piece of the side where the fibers are located along, an incision is made to the middle of the thickness, and the meat is opened with a “butterfly”.
• The steak is marinated from 12 to 48 hours, and before going to the fire, it is well dried with a paper towel. The traditional marinade mixture is: vegetable oil, soy sauce, wine vinegar, salt and seasonings.
• The frozen stack is thawed in the refrigerator for 12-14 hours. After that, it is wiped dry and left for 20 minutes before pickling, so that it warms up to room temperature. It is not recommended to defrost a steak in the microwave. Since the top layers of meat in the defrost mode are already beginning to cook, while the middle remains cold. Subsequently, it will be difficult to obtain uniform roasting. Also, it is not advised to defrost meat at room temperature and in warm water.
• Meat is fried exclusively in a well-heated heavy pan or grill pan. At the same time, the pan should not smoke, otherwise the steak will burn on the outside, and the inside will not have time to cook, which will make it tough. During frying, the protein on the surface of the piece quickly curls up and prevents the liquid from escaping, so the steak is first fried in high heat for 1 minute on each side. This will "seal" the fibers and the meat will retain the juice, which means the steak will be juicy and tender. Next, the dish is brought to the desired degree of roasting at a lower temperature.
• Ready meat should be left to lie down a bit. During this time, the juice will be distributed inside the piece, the temperature inside and outside will even out, and the steak will become warm, tender and juicy everywhere.
• The steak is served on warm plates, then it will not cool down so quickly. For consumption, you will need sharp knives without serrations so that you can evenly cut the meat.

How to fry beef steak?

• When buying meat in a supermarket, pay attention, in addition to the date of packaging, also to the date of slaughter, it must always be indicated. Count 20-25 days from it, which will be the date from which you can start frying the steak.
• It is advisable not to wash the steaks, but to wipe them with a paper towel until completely dry.
• Do not put more than 2 pieces in one pan, otherwise the temperature of the pan will drop sharply. The meat will begin to secrete juice, in which it will be stewed, and then a ruddy, fried crust will not work.
• Turn the steaks over with meat tongs, not with a fork, or the juices will run out.
• If the meat cannot be turned over, and it does not lag behind the pan, then a crust has not formed. Then the steak needs a little more time to fry.
• Another important tip: do not beat the meat for steak, otherwise, it will lose all the juices and structure.

How long to fry a beef steak?

• 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 the ideal consistency and taste of the steak. An electronic thermometer will pierce the surface a little and indicate the temperature of the readiness of the meat.

• Rare (with blood) = 120° F (48.8° C)
• Medium rare =130° F (54.4° C)
• Medium = 140° F (60° C)
• Medium well (almost done) = 150° F (65.5° C)
• Well done (done) = 160° F (71.1° C)

4 beef steak recipes

And now that we are familiar with all the cooking rules, let's cook a delicious steak at home.

1. Recipe for beef steak in a pan

• Calorie content per 100 g - 190 kcal.
• Servings - 2
• Cooking time - 15 minutes

Ingredients:

• Selected beef steak - 2 pcs.
• Vegetable oil - for frying
• Salt and pepper - to taste
• Spices "French Herbs" - 1 tsp and at will

Cooking:

1. Sprinkle the meat around the perimeter with medium-grinding pepper and season with salt.

2. Recipe for cooking steak on a ribbed grill pan

Ingredients:

• Beef steak (portioned boneless pieces, 3–5 cm thick) - 2 pcs.
• Salt and pepper - to taste

1. Rub the steak pieces on both sides with a mixture of salt and pepper.
2. Heat a cast iron ribbed grill pan well without adding oil until a light haze forms.
3. Put the steaks in the pan and fry for 1.5 minutes. After, turn 90 degrees clockwise and fry for another 30 seconds.
4. Then turn it over to the other side and do the same procedure.
5. Put the fried steaks in a baking dish, wrap them in foil and put them in an oven preheated to 190 ° C for 10-12 minutes. If you want a stronger roast, then hold them for 15 minutes.
6. After this time, remove the steaks from the oven and, without removing the foil, leave them on? minutes.

3. How to cook beef steak?

Ingredients:

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

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

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. As a side dish, it is better to use a light vegetable salad 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.

Enjoy your meal!