What meat is best for beef steak. How to choose the right steak meat

Many people, when they come to our store, wonder: there are so many steaks, where should I start? In this article, I will try to make your choice easier and offer several types of meat with which you can begin your acquaintance with the wonderful world of home-cooked steaks.

What should the first steak be like?

Our first steak must meet two main requirements: it must be easy to cook and it must be likely to please everyone.

✓ Easy to prepare

When you cook for the first time, you are afraid of undercooking or overcooking meat. If we are talking about an expensive piece, the stakes increase. There's really no need to worry in advance. An undercooked piece for one person can easily seem overcooked for another, and only over time you will understand your individual preferences. But, our first steak should be universal and resistant to any frying that you get. That is, not to contain too much fat that needs to be melted or, conversely, not to be too thin so that there is a danger of burning it.

✓ Universal taste

All steaks are different. Some taste sweet, others are neutral. In some steaks, the meat fibers are thick and dense, in others they are thin and tender. Some have veins that make it difficult to eat, while others are as clean as a baby's tear when cut. There should be nothing superfluous in your first steak: decent juiciness and uniform consistency.

What meat to choose for your first steak?

I've chosen three steaks that (and in this order) are the best places to start creating your own list of favorite cuts of grilled meat:

1. New York steak

- This is a universal steak with pronounced marbling and an even consistency without unpleasant fatty inclusions. Start with him. You'll taste the superb juiciness that good grain-fed meat provides and be surprised at how tender it can be. You can choose either corn-fed, which makes the steak even juicier, or grain-fed.

2. Filet mignon

(tenderloin steak) will set the upper limit for tenderness of the meat. This is the most expensive steak per kilogram of meat. Comparing it with the previous one, you will notice that there is always a balance in steaks. Filet mignon is less juicy, and the texture of the meat is almost unnoticeable compared to New York, but the tenderness, on the contrary, is admirable.

3. Skirt steak

is the best steak to introduce you to alternative cuts of meat. It may seem that the diaphragm is not best part for frying, but the result is always more surprising. A completely different shade of taste, a different structure of large, disintegrating fibers that are located along the steak rather than across it, a large supply of juiciness and an almost buttery texture. For many, it becomes a favorite steak for many years; it’s not for nothing that it has been Baranienbaum’s top seller for many years.

What to try next?

If you like New York more than others, then it’s worth trying further

It seems like what is a steak? Simply pan-fried or grilled meat on both sides. But no, it's not that simple. It's not enough to just fry the meat - you need to do everything right. From this article you will not only learn about recommendations for cooking meat, but also about the types of steak, how to choose the right meat and much more.

How to choose steak meat

Types of steaks

It will be difficult for you to cook delicious steak, if you purchase low-quality meat. That's why right choice meat is one of your main tasks.

There are four main types of steaks top quality, each of which is different and which you should be aware of if you decide to cook your steak on the pan or on the grill. Among them:

Tenderloin (or filet mignon) is considered the most tender meat. It has no fat and is not as flavorful as other types of steak.

Ribeye (or delmonico, or entrecote) - with a pronounced central part of soft meat, surrounded by a layer of fat and a cap of vertebral muscles.

Strip (or New York Strip Steak) - similar in structure to ribeye, as it contains the same muscles, but located slightly lower.

T-bone - contains elements of strip and cutout at the same time. This is a rather difficult type of steak to prepare, since the tender tenderloin meat, which makes up a layer about 4 cm wide, will reach the desired condition much faster than a large strip part. This means that by the time the strip is cooked, the tenderloin may already be overcooked.

Steak varieties

To see that even the type of steak you choose may vary in quality, look at the following photo.

Here, as an example, two types of meat are presented: “Prime” and “Choice”. Prime is the most expensive variety, which is supplied mostly to restaurants and luxury supermarkets. It is softer and has a pronounced marble structure. Choice is a simpler variety that can be found in any supermarket.

So, to choose more quality variety steak, you need to pay attention to the degree of marbling. Why is this marbling so important? For two reasons: juiciness and taste. When cooking steak marbled meat the fat melts slowly and makes the dish juicy from the inside. If the meat is not marbled, that is, it has layers of fat on the outside, then it is no longer moisturized from the inside.

Almost all the flavor we experience when eating steak comes from the fat. For example, if you wanted beef meat to have a chicken flavor, you need to take a lean piece and cook it in chicken fat.

So, if you like a flavorful steak, look for meat with... a large number marble areas.

Size matters

The thickness of the steak is adjusted not only due to the fact that you need to limit the serving size. If the thickness is chosen incorrectly, there will not be the desired contrast between the inside and outside of it. For example, while you create a truly crispy crust on the outside, the meat inside will be overcooked (even despite the high cooking temperature).

Aged meat

There are two ways to age meat: dry and wet. Wet involves vacuum-sealing the beef for several weeks. Compared to plain meat, aged has the best taste qualities, because enzymes “worked” on it, which destroyed the hard veins in it. This is something to consider before you decide to cook your steak.

With the dry method, meat is stored for ten weeks or more in special rooms that maintain the same temperature and humidity. At this time three things happen:

Moisture is lost (the main factor). Meat can lose about 30 percent of its moisture, allowing for a rich flavor after cooking.

Tenderizing - Using the same enzymes naturally present in meat, tough tissues are broken down.

The aroma of meat is enriched due to the work of enzymes and bacteria.

Whether or not to use aged meat depends on your preference. Some people prefer steak made from dry-aged meat (even though it costs 20-25 percent more), while others don't mind preparing a dish from fresh meat.

Note: Do not trust stories that you can age meat well at home. Keep in mind that for aging it is necessary to prepare an untouched (untrimmed) piece of meat, since after aging the meat will spoil top layer cut off and thrown away. You can, of course, place the steak in the freezer for a few days and soften the meat slightly, but there will be no noticeable difference from raw meat You won't notice it in the aroma.

Bone

Talk to chefs and they'll tell you that bones add flavor. But you should know that the outer part of the bone does not have a strong aroma, and dense muscle tissue usually does not allow the smell to pass through. After marinating the meat overnight, you will see that the marinade has penetrated only a few millimeters. Then how much flavor can a nearly dry bone add when you decide to cook a steak? To find out, check out this little experiment.

So, there were four pieces of meat available.

One of them had a bone that could not be removed. In another, the bone was taken out and tied with thread. In the third, the bone is removed and tied, but with a layer of foil that prevents the penetration of flavor. The fourth piece is simply boneless.

Everything was prepared in the same way. The result was as follows. All three pieces with bones did not differ from each other in either texture or taste. This dispels the bone myth. But, on the other hand, the boneless piece turned out drier in the place where the bone was missing. So, the bone prevents moisture from evaporating from the steak and at the same time prevents this area from overcooking (serves as an insulator).

Note: When cooking in a frying pan, a bone can cause some inconvenience. The meat twists a little during cooking and it becomes difficult to fry the area near the bone. But there is an answer to this - see the point about watering below.

How to cook steak

Salt

Should you salt the meat before, during or after cooking? Here opinions also differ. At most steakhouses, the chefs salt the steak just before it goes on the grill. You can do this at home. But in such establishments there is no time for the meat to stand salted for at least half an hour. The truth is that steak needs to be salted 40 minutes before going on the grill.

Once the meat is salted, the salt will concentrate on the surface of the meat and draw the liquid out of it (fine droplets on the meat). As the droplets grow, the salt dissolves into the meat's juices, creating a concentrated brine. At this stage, after 25-30 minutes, it is not recommended to put the steak on the grill - this brine will immediately evaporate, creating a hard, stretchy crust.

Before you cook the steak, let the salt finish the job. The brine will break down the layer of muscle tissue, allowing the meat's juices to absorb the salt. What does this give? During cooking, the meat becomes better seasoned, softer and juicier.

Note: Instead of the usual one, it is better to use coarse salt or sea, or even better - kosher. It draws liquid out of meat well and dissolves in it.

Otherwise, the meat does not need to be kept at room temperature for a long time so that it warms up after being in the refrigerator, as some advise doing. After all, a thick piece warms up for a long time. After sitting on a plate in the kitchen for half an hour, the internal temperature will rise by only 2.5 degrees, and after another half hour - by another 2.5. Little difference. Whether the meat is cold or slightly warmed up at room temperature will not significantly affect its taste.

Use a cast iron frying pan

A good cast iron skillet has thick walls, is heavy, and is built to last for many, many years. Even if you are used to frying meat only on, try cast iron. Or buy a cast iron wok. Grilling steak over high heat cast iron frying pan good quality, you can be sure that the meat will form a crust even if you remove it from the heat. A quick sear is essential if you want a brown, crispy exterior without overcooking the inside.

First vegetable oil, then butter

What's the best way to fry? Here, too, the debate continues. Some experts say that a mixture of vegetable and butter gives the most best result, because if you use only one butter, it will burn at a lower temperature than needed for cooking meat. The fact is that even with vegetable oil milk protein, which is contained in butter, still burns at high temperatures.

What does this all mean? Best product For frying meat, use regular vegetable oil in large quantities. This is the only way the meat will cook well and evenly. For example, for a frying pan 30 cm in diameter you need at least a quarter cup of vegetable oil.

Try adding butter a few minutes before the end of cooking. Since during this time saturated fats contained in it will give the meat its aroma and taste; cook steak in this way - great idea. Just be careful not to let the oil burn, otherwise acrid notes will appear in the aroma. In addition to flavor, butter gives a beautiful brown tint to the meat. After the main cooking in vegetable oil, the meat becomes browned, but after adding butter it takes on a magnificent color.

Flipping

They say you can only turn a steak once on the grill. Nonsense! It's just that chefs working in steakhouses don't have time to turn over. large number steaks several times. But at home there is such an opportunity, and you should take advantage of it.

It has been proven that by turning the steak a large number of times (about every 15 seconds), you will be able to cook the meat evenly, and the cooking time will be reduced by about a third. Plus, you'll end up with a perfectly baked crust. This happens due to the fact that both sides are subject to strong heating. This is about the same as if you decided to grill a steak on both sides at the same time. But, if you are not in a hurry, you can do something else while cooking, and turn the meat only once - you will not spoil your steak.

Do you need a fork?

Using a fork to turn the steak won't harm it either. Do not be afraid that if you puncture the meat, all the juice will flow out of it and the taste will deteriorate. Meat is not a ball of liquid. This is a thousand tubes of juice, and if several of them are pierced, there will be no noticeable change in the taste of the whole piece. But if you're worried about this, use tongs for cooking or two spatulas for turning.

Water, water, water

Now you've reached the point where you'll learn how to fry a fairly thick piece of meat. If you cook meat in a frying pan traditionally (without turning or basting), while the middle of a fairly thick piece is frying, its outer part will be baked until black. It is pouring juice that allows you to prepare the perfect dish.

Two things happen during watering and turning. The meat cooks faster (as already mentioned, 30 percent of the time is saved). In addition, it creates an excellent crust of the desired color.

An easier way to collect the juices from the pan when basting meat is to tilt it so that the liquid collects near the handle, where you can easily scoop it into a spoon and pour it over the steak.

Adding Flavor

As already noted, steak tastes better if you cook it and regularly baste it with the resulting juice. But you can also add . Following the butter, add dry thyme or rosemary and onion or garlic to the pan. They release their aroma very quickly, “charging” fat with it. During pouring, an additional portion of aroma is “infused” with each spoon.

Thermometer

Don't be afraid to look like a laboratory assistant, running around a piece of meat being cooked, sticking a thermometer into it. Believe me, praise for a perfectly prepared dish will make you forget about these inconveniences.

Below you can look at the classification of degree of roasting and heating temperature.

In the right corner of the photo you can see the meat cooked to an internal temperature of about 50 degrees. Fat does not melt at this temperature and remains solid. You get an excess of calories and a lack of taste. It may not be worth cooking expensive marbled meat at this temperature. It’s better to turn up the temperature a little (up to 55 degrees) and let the marbled meat melt its fat slightly so that it moistens the meat and adds flavor and juiciness.

On the left side of the photo you can see meat cooked at a temperature of 60 to 70 degrees. At this temperature on the grill, not only does the juice come out, as if being squeezed out of a sponge, but it immediately flows irrevocably onto the charcoal.

Note: Remember that on the grill, even when you remove a thick piece of meat from the heat, its temperature continues to rise. Therefore, remove the meat from the heat when its temperature has not reached 5 degrees to the required temperature.

If you don't have a thermometer

Since it is not always possible to cook a steak using a thermometer, you can try to do without it. It is clear that not everyone wants to buy an expensive device for measuring temperature if meat is not cooked often. Fortunately, there is another, “old-fashioned” way to monitor readiness. Just make a cut and look inside.

Don't be afraid that the meat will lose a lot of juice. There is another problem here. When cut, the meat looks more raw than it actually is. By the time the meat looks ready when cut and you remove it from the heat, the temperature inside the thick piece will still rise for some time. As a result, the meat will be overcooked. Take this into account.

Conclusion: Cut the meat when you don't have a thermometer at hand. Otherwise, it is better to look for an inexpensive cooking thermometer.

Let the meat finish

Why is this so important? There is an explanation here. During cooking, the outer tissues of the meat become tight and push the juices out. In the middle of a piece of meat, there is an imbalance - the bulk of the juice is concentrated in its center. If you cut into a cooked piece as soon as you remove it from the heat, the juices from the center will simply flow out onto the plate. On the other hand, if you allow the meat to cool a little, normalize the pressure and temperature inside, the juice will be evenly distributed throughout the tissues. If you cut a piece that has had time to cool a little, the juice will remain where it should be - in the meat. In addition, when cooling, the juice becomes a little thicker, which also helps to retain it in the meat tissues.

Guide to the most popular types steaks based on American scheme carcass cutting. You can order any of these pieces in Baranienbaum and cook it yourself at home.

All steaks can be divided into two large groups: premium and alternative.

Premium steaks are cut from the back: ribeye, striploin (New York steak), tenderloin (filet mignon steak) and their derivatives including various bones - porterhouse, T-bone, bone-in ribeye, etc. They are valued for best combination taste qualities, its beautiful shape with meat fibers located across the steak and the convenience of even portion cutting. All this is important for expensive restaurants and discerning consumers. The percentage of such meat in the total weight of the animal is quite small, and high demand determines the corresponding price.

Ribeye on the bone (Cowboy steak)

It's amazingly gentle and juicy steak contains a portion of the rib that adds even more flavor to this beautifully marbled cut of meat. If the rib in the steak is whole, but short, then the steak is called Cowboy; if it is very long, then it is called Tomahawk. Buy Ribeye on the bone in Baranienbaum.

New York steak (Striploin steak, strip steak)

New York steak has a denser texture than ribeye. It is less fatty, but more flavorful. New York is our favorite premium steak; it perfectly balances all the qualities important for a steak. It is important to understand that both ribeye and New York are cut from different halves of the same back muscle, so that the “last” ribeye is adjacent to the “first” New York. Buy New York steak in Baranienbaum.

Filet mignon

Very expensive and velvety-tender, this steak may seem lean to some and will not please you with its richness meaty taste. But they value him for one thing - incredible tenderness, and in this he simply has no equal. Buy filet mignon in Baranienbaum.

Florentine steak (Porterhouse)

This is a classic premium steak that combines two very different types of meat: a flavorful New York and a tender filet mignon, separated by a T-bone. Buy Porterhouse in Baranienbaum.

T-bone

T-bone is the same porterhouse, only the part with filet mignon in it is not so large, because the steak is cut a little further towards the head of the animal, where the thickness of the tenderloin decreases and gradually disappears. Buy T-bone in Baranienbaum.

Top blade

The top blade is the most tender part of the shoulder blade, which refutes all ideas about it as hard and not intended for steaks. If the cut is cut into steaks crosswise, with a vein that runs through the center of the piece, then they are called top blade steaks. If the meat is removed from the vein so that long strips are formed, then such a steak is called flat iron. Buy top blade steak in Baranienbaum.

Flank steak

Flank is easily recognized by its oval shape and long, well-cut fibers of meat. This is an alternative steak, so it can be quite tough if you don't cook the meat higher categories quality. After cooking, it is customary to cut this steak across the grain into thin slices. Buy flank steak in Baranienbaum.

Skirt steak

Like flank steak, this belly steak alternative has large, distinct grains. Over the years, skirt has remained the most popular steak among our customers and receives only excellent ratings. Prepare it from meat of the highest quality categories, before serving, cut it into slices across the grain and then it will delight you with its signature juicy taste and softness. Buy skirt steak in Baranienbaum.

Hanger steak (onglet)

A very rare and tasty steak. Unlike all other cuts, this one is not paired. That is, one animal is one onglet, weighing only about 1–1.5 kg. An incredible meaty aroma and tenderness comparable to filet mignon distinguish this steak. There is one thing: the tendon runs through the center of the piece and if it bothers you, cut it out before cooking. Buy onglet steak in Baranienbaum.

Sirloin steak

Sirloin is a large and relatively inexpensive steak that can seem a little dry compared to premium cuts. However, there is a lot in it excellent meat for its price. Cook sirloin in the oven, do not dry it out, and it has every chance of becoming your favorite everyday steak. Buy sirloin steak in Baranienbaum.

Tri Type

Tri tip is a small cut from the lumbar region that is usually cooked whole, like one steak. Little known among us, but it deserves attention if you already have something to compare with. It is distinguished by very high marbling and will delight you with its excellent juiciness, the main thing is not to overcook and withstand medium frying.

1. Classification of steaks

marble steaks lean alternative steaks

T-bone steak

Alternative steaks (Machete, T-bone, Tamahawk) need to be marinated in herbs in advance. To make the meat softer, you can add a little to the marinade. mineral water. For alternative steaks, medium is the best doneness. It is not recommended to eat this type of steak with blood.

7. How to determine the degree of doneness

Don't forget to control the degree of frying! To determine it, it is better to use a thermal needle. Each degree of doneness has its own ideal temperature: Rare - 40-43 degrees, Medium Rare - 44-46, Medium - 47-50, Medium Well - 55-57, Well Done - 60 and above. If you don’t have a thermal needle at hand, you can try to determine the degree by touch with your finger. If the steak is too soft, it means it is not cooked enough and the meat is still raw. If the steak is dense, it means it is cooked well. You should not cut the meat to check its doneness, as the juice will immediately leak out of the meat.

8. Spices and sauces for steaks

The more laconic the spices on the steak are, the better. Therefore, do not use more than 2-3 spices at a time. Ideal for steak are rosemary, garlic, and in rare cases, thyme. To convey the aroma of these spices to the dish, just put a sprig of rosemary or a clove of garlic on the already prepared steak; the meat itself will take on their rich aroma.

There are many sauces that are suggested to complement the taste of steak, for example, a sauce based on fresh herbs. To prepare it, you need to take 20 grams of fresh parsley and cilantro, half a head of garlic, chop them finely with a knife until a paste forms, add a little black pepper, salt and chili pepper and pour in olive oil. This makes a wonderful sauce that goes well with any steak.

Another quick to prepare and very delicious sauce- French. If you want to make it, do not rush to remove the pan in which the meat was fried. Remove the meat and place the frying pan on medium heat, add a little red wine, butter, chicken broth, salt and pepper. Cook the sauce over medium heat until desired consistency. You can add not only wine and spices, but also cream, interesting asian sauces like Teriyaki - here you can give free rein to your imagination!

9. Side dishes for steak

In this matter, everything, of course, depends on the person - who likes what more. But from the point of view of physiology and proper nutrition it is better to eat steak with fresh or fried vegetables. Grilled or red vegetables fresh tomatoes with onions and herbs - this is the most ideal option.

10. Serving and serving

One of the main rules of a perfect meal: steak must be served immediately. Steak - independent dish, simple and clear. No need to invent original presentation, the main thing is the unsurpassed taste of the steak itself.

Bon appetit!

I)&&(eternalSubpageStart

If you are thinking about buying your man another jumper, shirt, or, worse, socks for February 23, forget about it. It’s a rare hero who admits that clothes as a gift are not exactly what he dreams of on his only men’s holiday. But this is something that no one will definitely refuse - at least as a “warm-up” before the main presentation. a real man, so it's from juicy meat steak. HELLO.RU decided to find out how to cook the perfect steak at home from the chef of the Tarantino restaurant, Viktor Apasiev.

1. Classification of steaks

According to the popular classification meat is divided into 3 types: marble steaks- these are steaks from thick or thin edge (Ribeye, Striploin, New York), lean- fillet steaks (Mignon, Chateaubriand) and alternative steaks, such as steak Machete, T-bone, Tamahawk. You can prepare almost any type at home, the main thing is to be patient and understand the cooking technology for each.

2. How to choose meat for a particular type of steak

The main mistake of those who want to get an appetizing steak at home is excessive savings on meat. Regular fillet beef is not at all suitable for cooking Ribeye, Chateaubriand or other type of steak you have chosen, it will turn out very tough. It is better to buy marbled steaks from trusted butchers or take vacuum packages with ready-cut steaks. If you take a cut of beef to cut steaks yourself, choose the most popular ones - these are Ribeye and Mignon.

The quality of meat for a Minion can be checked in the following way: good tenderloin the finger falls through, and after you remove it, the flesh quickly recovers. The meat for a rib-eye steak should be fairly marbled and soft, with streaks of fat. It is much more difficult to choose a high-quality Top Blade and not confuse it with the stiffer part of the blade. It will be difficult for a non-professional to determine quality, so it is better to stick to the classics.

3. Is it possible to cook from frozen meat?

You can also cook steaks from frozen meat. Main - correct process defrosting. The meat must be removed from freezer in the refrigerator a day before cooking, so that defrosting occurs gently and delicately. Then there will be no stress for the meat high temperature, which leads to a large loss of precious juice. If the meat is defrosted in the refrigerator, all the juice will remain inside - and the steak will be soft and tasty.

4. What to fry on steak at home and how to choose a frying pan

It is most convenient to fry a steak on a grill pan or regular frying pan with a very thick bottom. The thick bottom of the pan ensures that after heating it does not lose its temperature and will keep it at one level for a sufficient amount of time. If the bottom of the pan is thin, it cools quickly, and the meat is not fried, but cooked in its own juices.

5. How to prepare meat for frying

You definitely need to take the meat out of the refrigerator a couple of hours before frying and let it dial room temperature. If you do decide to cook an alternative steak, you need to marinate it (we'll talk about this a little later). Half an hour before cooking, the meat must be freed from the film so that the tenderloin is slightly chapped around the edges and the meat is covered with a light crust, which during frying will help retain all the juices inside the steak.

It is permissible to salt and pepper the meat only after cooking! I would like to focus on this special attention. If you salt the meat before or during grilling, it will allow the juices to seep out, which can cause the meat to become tough.

6. Steak cooking technology

To prepare marbled steaks (Ribeye, Striploin, New York), you need to use a minimal amount of oil, preferring olive oil. The cooking technology is quite simple. Place the meat in a well-heated frying pan and fry on each side for 2-3 minutes, then reduce the heat to low, cover the steak with a lid and let it stand for another 1-2 minutes. Please note that the longer we keep the steak covered, the higher the degree of doneness will be. For marbled steaks, medium roasting is best, turning into medium well. At the end of cooking, you can add garlic, rosemary, thyme or chilli pepper.

Steaks from lean tenderloin (Mignon, Chateaubriand) are prepared using the same technology, but with a large amount of oil. After we fry the steak on both sides and it acquires a golden crust, you need to add butter to the pan and reduce the temperature to medium. We continue to fry the meat in a mixture of butter and olive oil, constantly pouring it with the juice that comes out of the steak itself. This will ensure the steak is cooked properly.

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

How to choose and buy beef

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

What part of beef is steak made from?

For different types of steaks, certain parts of beef are preferred. If you are going to cook a rib steak or porterhouse, parts of the subscapular or neck portion of the carcass will do. What cut of beef should I use for rib steak? According to experienced chefs, the thick edge of the longissimus muscle with a small rib bone will do. For sirloin steak, neck, marbled beef or loin are suitable. If you're wondering how to choose meat for a traditional boneless steak, look for tender sirloin cuts with minimal fat and connective tissue.

Beef tenderloin - the best meat for steak

A good option when choosing steak meat are neck, rump, shoulder, but best for classic version The dish is suitable for beef tenderloin - the long muscle of the inner back. She has a delicate delicate structure and when cooking, the degree of frying is easy to control. When choosing a tenderloin, it is important not to fall for the tricks of cunning sellers and not to purchase the flesh from the inside of the leg under its guise. A true tenderloin has a distinct head and membrane. Its structure is loose and has large fibers.

The right marinade for the dish

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

How long to fry meat for different degrees of doneness

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

Very rare or meat with blood. When cooking, the meat is heated to 40-45 degrees. It has a slight crust, but is almost raw inside.
Rare. This is the same traditional rare steak, but with the meat aged longer. The edges are fried and there is a clear line of pink inside.
Medium Rare. The steak is without blood, but has bright pink juice.
Medium. The medium is meat medium degree roasted with light pink juice.
Medium Well. The meat is well fried and has clear juice.
Well Done. Well-done meat with almost no juice.

How to cook beef steak: the best recipes with photos

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

Marbled beef on a grill pan

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

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

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

The cooking process includes the following steps:

The beef is cut into pieces approximately 1.5-2 centimeters thick.
Salt, pepper and a mixture of herbs are rubbed into the pieces.
The preparations are greased with olive oil.
The frying pan is heated at maximum heat for 2.5-3 minutes.
The meat is laid out in a frying pan. Each piece is evenly fried for 3 minutes and then turned over.
The steaks are fried for another 3 minutes.
The pan is placed in an oven preheated to 200 degrees for 5 minutes.

How to fry beef steak at home in the oven

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

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

Cooking process:

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

Barbecue on coals with a side dish of vegetables

Beef steak on the grill - one of best options meat dish for outdoor cooking. Complemented with a perfectly suitable side dish of barbecue vegetables, it will give gastronomic pleasure even to the most for the discerning gourmet. Get a spray bottle of water in advance to regulate the heat of the coals. To prepare the dish (for 4 people) you will need the following ingredients:

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

For garnish:

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

Cooking method:

Finely chopped onion, chopped garlic, spices, olive oil and soy sauce are mixed.
Steaks are placed in the marinade. The meat is infused for 3 hours.
Potatoes are cut into slices, eggplants into rings, peppers are cut into 4 parts.
The grill is lit. After the coals have burned, place the meat on the grill and fry for about 10 minutes on each side.
10 minutes after the start of cooking, potatoes and eggplants are laid out on the grill, and after another 5 minutes, tomatoes and peppers.

Recipe for a delicious sauce for a dish

What better way to highlight the unique flavor of a well-done steak than a delicious sauce? A good gourmet option is red wine sauce. For this sauce you will need:

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

The sauce is prepared as follows:

Finely chopped onions are sautéed in olive oil.
When it acquires a golden hue, wine is poured in.
Thyme and other spices are added, the mixture is stirred, and evaporated until the liquid is reduced by half.
The sauce is removed from the heat, salt, pepper and butter are added.
Ready mix cool and serve with finely chopped fresh herbs.
This sauce is in perfect harmony with all types of steak and perfectly highlights their delicate taste.

Video

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