The best meat for steak. How to choose meat for beef steak

Steaks are now made from pork, fish, and sometimes even vegetables. But all this is from the evil one: a classic steak is a decent piece of fried beef.

Until recently, only cuts from premium cuts were preferred to be called steaks, but now the so-called alternative steaks from cheaper parts of the carcass are gaining more and more popularity.

We have compiled a guide to 18 steaks, classic and alternative - their psychological portraits, characteristics, as well as tips on how to handle them better: using a frying pan, charcoal grill - and contact grill (using the example of Tefal Optigrill+).

The general rules for cooking steaks are the same. First of all, the meat must be pulled out of the refrigerator and wait until it warms up to room temperature - this will take from half an hour (for portioned pieces) to two hours (if we are talking about a whole cut). It is also necessary to dry the steaks with paper or cloth towels: excess moisture will prevent the meat from frying and getting a golden crust. After frying, you need to let the steak rest in the warmth for about five minutes - so that the meat juices, displaced by the compressed proteins into the center of the piece, evenly disperse over it. Is it possible to bring a steak to readiness in the oven after a quick fry? Yes, sure. When should you salt a steak - before cooking or after? Opinions on this matter are different, so the answer is this: try it both ways - and choose the end result that you personally liked.

Many people in our country still do not trust lightly fried meat - as they say, with blood. So, there is no blood in the steaks, almost all of it comes out of the carcass after slaughter before cutting at the meat processing plant. If you like well done, fry like this; but remember: all recommendations for optimum doneness are based on the experience of chefs and butchers over the years - and there are steaks that, when cooked to a degree of well done, turn into a real sole.

The difference between the degrees of doneness is determined by the temperature in the very center of the steak. Blue (very low roast) - 46–49 degrees, rare (low roast) - 50–55 degrees, medium rare (medium-low roast) - 55–60 degrees, medium (medium roast) - 60–65 degrees, medium well (medium-strong frying) - 65–70 degrees, well done (full frying) - above 71 degrees. These are average values. Meticulous cooks insist on narrower ranges and consider that, for example, medium rare is 54 degrees (plus or minus a degree), medium is 56 degrees, medium well is 60 degrees, and a steak is already completely fried at 64 degrees.

It is important to remember that it is best to remove the steak from the fire at the moment when it does not reach two degrees to the required temperature: it will reach the required degree of roasting during the rest.

And here's how to properly grill steaks on a contact grill, a convenient modern device that makes frying large pieces of meat extremely simple. Chef Konstantin Ivlev tells - on the example of Tefal Optigrill. This device in the "Red Meat" mode automatically measures the thickness of the steak and builds a temperature program in accordance with the required degree of roasting.

Classic steaks

Steaks from the best parts of the carcass, which take up only 10-12 percent of it, which is why they are so expensive - and of course, because they are considered the most delicious. Rib-eye, cowboy-steak (the same rib-eye, only with a bone), tomahawk (rib-eye with a long bone), striploin, filet mignon, chateaubriand, tibon, porterhouse - marinate them? In no case, this meat will tell all the most interesting things about itself, without outside help. The main thing is just not to spoil the steak. The contact grill Optigrill, for example, finds out the thickness of the piece itself and, depending on this, builds the optimal temperature regime: you just need to select the desired degree of roasting - and wait for the corresponding sound or color signal.

ribeye

Perhaps the most famous and popular steak in the world. It is taken from the thick edge of the dorsal part of the rib cage of the bull - from the 6th to the 12th rib. In the US, bone-in ribeye is often referred to as rib steak, and boneless ribeye is often referred to as spencer steak, or ribeye proper. In Australia, on the other hand, a bone-in steak is called a ribeye, and a boneless variant is a scotch fillet (“Scottish fillet”).

Rib-eye consists of muscles that have minimal stress during the life of the animal, so the meat fibers here are soft and tender. This steak has four muscles - spinalis dorsi (the upper part of the steak, very fatty, with loose meat fibers, it is considered the most delicious part, it is separated from the rest of the steak by a large fat layer) , multifidus dorsi, longissimus dorsi and longissimus costarum. The closer the part of the carcass was in the head, the more spinalis dorsi will be in the steak, respectively, the tastier and more valuable it will be.

Due to the significant content of fat and its uniform distribution throughout the piece of meat, this is the most unpretentious in cooking and guaranteed to be delicious, juicy and soft steak. The fat is also responsible for the nice buttery nutty flavor that comes with a cooked steak. When heated, it melts and impregnates the already soft fibers, making them even more juicy and melting in the mouth.

The ideal degree of roasting ribeye - medium rare, amateurs appreciate rare, but medium will also be good. Preparing this steak is very simple: salt, sear each side and sides of the ribeye in a very hot skillet or charcoal grill for a minute. The entire roasting process will take approximately four to six minutes for a medium 300g steak, during which time the steak will reach medium rare. If you want to brown the meat better, lower the heat or transfer the steak to a cooler section of the grill and bring to your desired doneness.

cowboy steak

This is the same ribeye, only on a short rib (in Russia it is often called a cowboy steak and simply ribeye on the bone). The average weight is 600 g. If you cook a cowboy steak on a charcoal grill, then at first it is better to sweat it for fifteen to twenty minutes in a cold zone, turning every five minutes, and then quickly fry it on both sides over high heat until an appetizing crust forms. If you cook in a pan, then you need to quickly fry it over high heat on all sides, including the edges, and then send it to the oven, heated to 200 degrees (the time it has to spend there depends on the desired degree of roasting; the easiest way to control it is with using a temperature probe). The recommended degree of roasting is medium.

This steak looks like a tomahawk - a ribeye on a long stripped rib about 15 centimeters long: it resembles an Indian battle hatchet, hence the name. In part, the tomahawk is a marketing gimmick to help sell a bone for the price of marbled beef. Many sellers and chefs, however, argue that the meaning of the bone is not only in the visual wow effect - but in the rich flavor that it gives to the meat. The statement is debatable: she will pass it to the broth with much greater success than to the fried steak. In addition, for a tomahawk, you will need either a grill or a decent-sized frying pan. Treat a tomahawk the same way you treat a cowboy steak.

Striploin

It’s also a New York steak (it got its name because it was a specialty of the Delmonico "s New York restaurant). It is cut from a thin loin located in the lumbar region of the carcass after the 13th rib. There is a strip along the perimeter of the steak fat, sometimes it is cut off.

Striploin is distinguished by large and dense meat fibers and a low content of intermuscular fat. It is more aromatic than ribeye, with a pronounced meaty taste - but you need an eye and an eye for strpiloin. It is very easy to dry it out, you need to cook striploin first on high heat, then on slow (in the case of a charcoal grill, first on high heat, then in a colder zone). The ideal degree of roasting is medium rare. It is best to season this steak with only salt and pepper so that nothing interrupts the taste of the meat.

filet mignon

Steak from tenderloin, that is, a large psoas muscle. This muscle is practically not involved in the life of animals, it has almost no connective tissues, so it remains very soft. A whole tenderloin is a long piece of meat resembling a pencil, thickened on one side and sharpened on the other. For filet mignon, the second part is used - narrow, it is believed that it is the most delicate in taste. It is cut into small cylinders - the thickness varies from 3 to 6 cm.

One animal, on average, can only produce 500 grams of meat for a filet mignon, which is why this steak is so expensive. But at the same time, many connoisseurs of fried beef do not like him too much. Filet mignon contains almost no intramuscular fat, its taste is distinguished by creamy velvety tenderness, but by no means meaty expressiveness. It is valued for its juiciness and softness, but not for the taste and aroma of meat, and that is why it is conditionally called the “female” steak (as opposed to the “male”, brutal “New York” or teebone).

When cooking filet mignon, you need to fry for four minutes on all sides, and then leave to rest for five minutes, wrapped in foil, or fry on all sides until a good crust and send for 10 minutes in the oven. The recommended degree of roasting is medium, it is almost never cooked with blood. To make the filet mignon more juicy, it is often wrapped in bacon when cooked; it also protects the surface of the steak from drying out. The second option to achieve a firm but not dry crust is to periodically coat the steak with oil during cooking. Thanks to its mild taste and leanness, filet mignon goes well with fragrant complex sauces.

Konstantin Ivlev tells how to cook filet mignon in a contact grill.

Chateaubriand

Chateaubriand is also made from tenderloin - only from its wide part. Unlike filet mignon, it is prepared whole, not cut into pieces - so this is a serving for two, unless, of course, it is eaten by a person for whom half a kilogram of beef, even lean, does not constitute any digestive problem. Probably, this was the viscount and writer Francois-Rene de Chateaubriand, after whom, according to one version, this steak is named. However, there is another version - about the city of Chateaubriand, where high quality cattle was raised.

When cooking Chatborian, you must first seal it on all sides over high heat, and then bring it to the desired degree of roasting on a quieter fire - or send it to the oven, heated to 200 degrees for 15–20 minutes, depending on the desired degree of roasting. Then you need to let the steak rest in a warm place. Classic Chateaubriand is a well-done crust, a thin layer of well done, then medium and finally soft flesh with blood in the center.

Chateaubriand, like filet mignon, is traditionally served with sauce. At the beginning of the 19th century, it was a sauce of the same name made from white wine, shallots, thyme, mushrooms, bay leaves, tarragon, beef broth and butter with parsley. Now most often Chateaubriand is accompanied by sauce.

Tibon

The name (T-Bone Steak) is fully consistent with the appearance - it is a steak of two pieces of muscle separated by a T-shaped bone. On the one hand - a tender lean tenderloin, on the other - a brutal striploin with a rich meat taste. The farther from the head the steak was cut, the larger it is and the more tenderloin (filet mignon) it contains. The largest steaks, in which the diameter of the part of the tenderloin exceeds the size of a golf ball, are called porterhouse. The Florentine steak is also a teebone or porterhouse, only, as a rule, from beef of the Italian breeds of Chianina and Marreman. Kuban steak, invented by Takhir Holkiberdiev, is a porterhouse made from the meat of Kuban bulls and cows. Club steak is close to t-bone: a bone-in steak taken from the end of a thin edge, where the proportion of tenderloin is negligible.

Since the teebone is essentially two different steaks in one, you need to cook it carefully so as not to overdry the tenderloin, while the striploin is not yet ready. You need to fry it in a pan over moderate heat - for 15-20 minutes, turning every 2-3 minutes, and it is better to keep the part with the tenderloin away from the epicenter of the heat. Or do this: quickly fry over high heat until crusty, turning every 30 seconds, and then bring over moderate heat, placing the part with the tenderloin in the colder zone. Then - be sure to let the steak rest. With a charcoal grill, the same recommendations. The ideal degree of roasting is medium rare. However, the same degree in different parts of the teebone is not always achieved, and if it turns out medium rare for the tenderloin, then medium for the striploin.

Alternative steaks

This is the name of steaks from those parts of the carcass that the majority did not even consider to be steaks before and which were previously intended for baking, stewing - or for minced meat. But it turned out that if you handle them correctly, then in a pan or on a grill, alternative steaks turn out to be excellent. This is the meat may seem harsh but it has a rich beef taste and is significantly cheaper than premium cuts (the difference in price comes up to three times) . Alternative steaks can also be marinated to soften the meat and add new flavors to it. Recommendations for cooking on a pan or charcoal grill are below, and in the case of a contact grill, simply decide what degree of roasting you need and wait for the corresponding signal in the Red Meat mode.

Skort steak

Diaphragm steak, an unpaired girdle muscle that separates the thoracic and abdominal cavities. One of the so-called alternative, that is, steaks from non-premium parts of the carcass.

A skirt steak is usually called only the softer part (inside skirt), which refers to the hem, but sometimes the part cut from the flank (this steak is also called the outside skirt, but more often it is sold under the name machete steak).

This steak has large fibers with interlayers of fat, and when cooked properly, it is very juicy, although tougher than premium cuts from a thick or thin edge. To soften the meat, it is recommended to pre-clean it from numerous films and lightly pre-marinate (onion or citrus marinades are suitable, as well as with the addition of soy or Worcestershire sauce and vinegar like balsamic). Another way to tenderize a skint steak is to make small mesh cuts on both sides of the steak before marinating. Marinated steak is fried quickly, 3 minutes on each side.

However, you can do without marinade, just season the skirt steak with salt and pepper and brush with vegetable oil - and now the main thing is not to overdry: the steak is very thin, so fry it over moderate heat. 10-15 minutes, turning every 2-3 minutes, optimal roasting is medium rare.

Machete

About the machete steak (aka outside skirt), everything is basically said a little higher: it is a thin and long steak from the diaphragm, so named because it resembles a Latin American agricultural knife in shape. Handle the machete in the same way as the skint.

And here are Konstantin Ivlev's tips for cooking a machete steak in a contact grill.

flank steak

Flank steak, that is, from the inner fleshy part of the carcass, located between the ribs and thigh closer to the inguinal region of the animal. This cut produces rather tough and lean steaks, but they taste very bright, with a distinct meat flavor. It is most reasonable to marinate the flank steak - at least for a couple of hours, and preferably overnight. Marinade options - chimichurri sauce; a combination of vegetable oil, wine vinegar, garlic and soy sauce and honey; a combination of onion, soy sauce, olive oil, balsamic vinegar and sugar. Fry the marinated steak on a charcoal grill or pan for about ten minutes, turning regularly, until medium rare, maximum medium. (In a contact grill, of course, it is not necessary to turn over.)

butcher steak

Steak from the meaty part of the diaphragm. In English it is also called hanger steak or hanging tender, in both cases the word "hanging" is important: it describes the position of the muscle, as if suspended inside the animal between the lungs and the abdominal cavity. This part is called butcher steak because butchers often did not sell it, but kept it for themselves - both because of its not too showy appearance, and because of the rich meat taste and aroma with which it resembles a flank steak. Some claim that butcher's steak tastes like liver, but you can also call it a bloody taste.

A vein runs through the center of the steak, to which large fibers of meat are attached at an angle of 30-40 degrees. It is usually removed before frying, dividing the piece into narrow two parts.

This part of the diaphragm is one of the least active muscles during the life of an animal, so the main thing is not to overdry its tenderness. So you can fry it with minimal seasonings like salt and pepper and a branch of thyme in vegetable oil with a little butter - 5–6 minutes, turning often, until medium rare, maximum medium. But you can first marinate the butcher's steak in a spicy and acidic environment (the base is citrus fruits, wine, wine vinegar), and fry just as briefly, constantly turning over.

Chuck roll

Neck fillet, part of the long dorsal muscle between the shoulder blade and the ribs. Chuck roll tastes like ribeye (this is a neighbor cut), but it is rather stringy meat, and a steak from it is unlikely to melt in your mouth. This cut is ideal for stewing and - after pre-marinating - for shish kebabs. It can also be marinated for steaks. Or, having salted and peppered and cut in several places the vein passing through the steak (due to this, it will become somewhat softer during cooking), fry for a couple of minutes on each side over high heat, cook on slow, also turning over every couple of minutes. The recommended degree of roasting is medium.

Top Blade

Steak from the outer part of the shoulder blade, a wide, long piece of meat. The second tenderness and softness (after tenderloin) part of the carcass, moreover, it costs two times cheaper.

The top blade is split in two by connective tissue - and this creates problems when frying: the high temperature turns it simply into rubber. The way out is just to carefully avoid it with a knife on a plate. Or pre-marinate the steak - the base options are the same: onions, citrus fruits, wine, vinegar, choose to taste (sugar and honey - optional, they are needed not so much for sweetness, but for the Maillard reaction that provides a beautiful crust, which includes sugar and amino acids).

flat iron

This is the same outer part of the shoulder blade as the top blade, only cut differently. If you cut a cut across, so that the connective tissue runs in the middle of each piece, this is a top blade. If long and flat strips of meat are removed from the vein, then you get two flat irons. They are fried either in whole pieces or divided into two halves. The recommended degree of roasting is medium rare or medium, it is important not to overdry, so you need to fry quickly. You can marinate the flat iron if you like, but it's good with minimal spices - like ribeye.

In addition - a story by Konstantin Ivlev about how best to fry this steak in a contact grill, after marinating the meat in honey-mustard-oyster sauce.

Denver

A steak made from a small muscle located between the cervical spine and shoulder blade. This is the most tender part of the neck cut: unlike the chuck roll, the Denver is a relatively soft steak. A relatively new cut - it was first introduced to the market in 2009 (the industry does not stand still, and butchers are still isolating interesting pieces from the carcass that are suitable for steaks). The best steaks come from an aged cut, and a marinade will not interfere with Denver. The optimal degree of roasting Denver - medium

The youngest steak, American meat expert Tony Mata, singled it out in 2012 (by the way, it was he who invented the flat iron in 2003) - from that part of the shoulder blade that was previously used for minced meat. Mata's suggestion was to cut off the most unnecessary things, like connective tissue, and proclaim the rest as a new steak. The Vegas Strip tastes like a New York, except it has a tougher texture, but it is softer than many other alternative steaks and does not require marinating. The ideal degree of roasting is medium.

Picanha

A triangular-shaped steak from the sacrum, from the upper part of the thigh, on top is covered with a uniform fat layer. In English, this part is called the top sirloin cap.

This is a favorite cut of Brazilians who cannot imagine churrasquerias, establishments specializing in meat, without it. In Brazil, the picanhas are divided into three parts perpendicular to the fibers, seasoned with salt and pepper, bent into a semicircle with the fat outward, strung on skewers, pressing the pieces closely together - and roasted over an open fire, turning continuously, and then cut into thin pieces - again across the fibers.

Whole pikanya is best cooked in the oven, but in Russia it is often sold already in the form of sliced ​​steaks. They must first be salted and left to marinate for half an hour, and you need to fry, remembering the main thing: do not overdry. First, on high heat for two minutes on each side (then on low heat for another 2-4 minutes on each side; in the case of a charcoal grill, on indirect fire). The meat is lean, but due to the fat strip, the necessary juiciness is communicated to it during this time. The ideal degree of roasting is medium. Pikanya is valued not for tenderness, but for exactly the opposite: for its brutal texture and rich meaty taste. If you want to pre-marinate pikanya, we will not dissuade you: it will also turn out very tasty.

Sirloin

Also a cut from the sacrum. Cut from the loin near the widest part of the tenderloin. The meat is quite soft, but at the same time fragrant. A whole sirloin is best baked: rub it with salt, pepper, rosemary, thyme and oregano (or other herbs of your choice) and send it to the oven, preheated to 160 degrees, for an hour and a half. Sirloin steaks are easy to overdry, especially if you focus on the part where the strip of fat is located: the optimal degree of roasting is medium, and preferably medium rare. Fry it for a couple of minutes on each side on a charcoal grill - or in a pan with a small amount of vegetable oil (finally add a piece of butter, a couple of garlic cloves and a rosemary branch to the pan). If grilling in a contact grill, simply press the button and wait for the desired degree of roasting. And be sure to let the steak rest after cooking.

Rump steak

A steak from the butt, with rather tough meat: the muscles in this part of the animal are constantly working during its life. The main advantages of ramp are low price compared to premium steaks and bright rich beef taste. Before frying this steak, it is better to marinate it well (4–8 hours) (the basics are traditional, to your taste: citrus fruits, wine, good vinegar, it works very well with teriyaki). Fry over moderate heat for 2-3 minutes on each side, and then let rest - it will be medium rare. If the steaks are not marinated, fry for 4-5 minutes on each side, turning regularly, also over moderate heat.

Walking through a grocery store or looking into a butcher's shop, any customer's eyes widen from the variety of choices. What kind of meat do you prefer? Which part of the bull is ideal for stewing, and which will make an unforgettable and juicy steak? How to choose meat for a steak?

In fact, choosing and buying marbled meat is quite simple. In this article, we will reveal a few secrets that will help you understand why one steak needs to be marinated, and the other is suitable for medium rare. So, how to choose the right marbled meat?

Remember: the less the muscle is involved in the movement of the animal, the more tender it is. And vice versa, the more actively the muscle works, the meat will be tougher and, accordingly, suitable for long languishing, baking or pre-marinating.

When choosing meat for a steak, always pay attention to the following things:

• Breed.
• Fattening a bull.
• amount of connective tissue.
• Marbling of the steak.
• How to store steak meat.

What part of marbled beef goes to a steak?

Choose beef for a steak with one muscle or multiple muscles within the cut. More muscle means more connective tissue, and the fibers of each muscle tend to work in different directions, resulting in tougher meat.

Connective tissue is good if you are planning to stew meat. But when we fry steaks, the fibers don't have time to break down and turn into a tasty and soft dish.

What makes up the price of marbled meat?

When choosing meat for a steak, pay attention to the category of marbling - the higher it is, the more expensive the meat. This is due to the costly grain feeding. However, it can also be spoiled if cooked incorrectly. Taste the tenderest filet mignon or gourmet ribeye and decide which type of meat is your favorite.

Do not forget about such an important factor as the aging of meat (dry or wet). When buying vacuum-packed meat, do not be afraid if the shelf life has exceeded the middle. Remember that the longer the meat matures, the better it affects the taste of the product. Conversely, the less time has passed since the meat was placed in the vacuum, the more likely it is that the steak will be tough.

How does the bull breed affect the palatability of marbled meat?

When choosing meat for a steak, pay attention to the breed of the bull. If the names of the breeds are Hereford or Aberdeen Angus, then you can be sure that the steaks will be excellent. Angus meat, for example, is distinguished by its marbling. It is fine-fibered and not sinewy, and the fatty layers in the muscle fibers give it a special piquancy. Since the gene of this cow is dominant, the meat qualities of the Aberdeen Angus are transmitted even when the breeds are crossed!

Meat for steak acquires unique tenderness and softness due to fatty layers, which melt during cooking, filling the steak with noble juice, which in turn increases the calorie content, making it more juicy and soft in taste. Even if you overcook the meat, the marble layers will keep it from getting dry.

Despite claims by some doctors that eating red meat is injurious to health, and a rise in the number of zealous vegetarians, there are still many more meat-eaters among city dwellers. But few people really understand what is on his plate: often people do not even suspect where the beef came from, from which the served steak was prepared, how it was butchered and stored, and what part of the carcass is made of, for example, ribeye or striploin. The Village decided to explore this issue from a to z. The meat specialist helped us with this Kirill Martynenko, Managing partner of the Moscow network of steakhouses Torro Grill.

Story

English Herefords and Scottish Aberdeen Angus were brought to the New World, on which, in fact, the American meat industry began to develop. In addition to the United States, steaks have become widespread in all former British colonies, as well as in Latin America, Germany, Italy and France.

Actually the culture of steak and steakhouses was born at the end of the 19th century, and it happened, as you might guess, in America - in Chicago.

Meat

The herd of cattle is divided into two unequal parts: meat, intended for quick slaughter, and dairy. The first is, as a rule, bulls, the second, of course, cows. But even from meat gobies, not everyone is suitable for steaks.

Pedigree

An extremely important parameter is breed. All the time that people were engaged in animal husbandry, they bred and fixed breeds that best gained muscle mass, could lay a certain amount of fat and were unpretentious in maintenance. It is also important for the steak industry that the animal be compact. The most steak breeds are the entire Angus family ( Aberdeen Angus- a breed bred in Scotland and brought to the USA in 1873), Herefords ( Hereford- a breed bred in the county of Herefordshire, in England), as well as their hybrids. It is from them that the vast majority of steaks in restaurants around the world are made.

The diet of the animal plays a special role in meat production. The natural food for a cow is grass and hay. But from the point of view of the meat industry, this is unprofitable and is possible only in countries where there are appropriate areas, and climatic conditions allow livestock to eat grass all year round, as, for example, in New Zealand.

Main exporters and meat prices

The country of production also plays a role in pricing. It is easy to guess that the labor force in the US and Australia is more expensive than in Argentina, and therefore the price of meat is higher. Climatic conditions and seasonal fluctuations are also important. In the USA, for example, meat always rises in price around Christmas, and gets cheaper in summer. Financiers often play on meat - futures contracts for beef are concluded no less often than for grain.

Russian meat

Recently, more and more Russian meat has appeared on sale, claiming to become a steak. However, the price-quality ratio is still shocking. Considering that there are places to raise cattle in Russia, it is sad that meat production is still at an early stage.

An underdeveloped industry and infrastructure does not allow farmers to sell their goods efficiently and profitably. Since the restaurant business is able to absorb no more than 10% of the carcass, the rest of the meat remains ballast in the hands of the manufacturer. In countries with a developed meat industry, everything is recycled.

carcass cutting

There are documents that regulate the process of carcass cutting and describe in detail how to properly cut fat and how each piece should look. In the United States, standards for cutting are written in a handbook called Meat Buyer's Guide. Australians have a similar Australian Beef Product Guide, In Canada - Meat Cuts Manual.

The tradition of cutting carcasses in our country does not at all imply such a product as a steak. Therefore, those wishing to experiment with domestic meat should be prepared for the fact that the restaurant will have to additionally mess with the carcass - to make steaks from an unformed piece.

Storage and transportation

Meat enters the market in two forms - frozen and chilled.

Freeze

Vacuum storage

dry aging

Steak

Up to 10% of the total weight of the animal's skeleton is suitable for cooking a steak (the weight of the skeleton does not include the weight of the head, entrails and skin) - hence the high price of the steak. The whole back is suitable for steaks: tenderloin (inside loin), ribeye (breast) and striploin (loin), shoulder and front of the back are the main cuts used in the restaurant industry. The shoulder and front of the hind cut are characterized by a low price and a more pronounced taste. There is also a diaphragm - these are two cuts - skirt And hanger(thick aperture). The diaphragm is the softest muscle of the animal, since its purpose is to support the insides, it is not involved in movement. Diaphragm is also called "butcher's steak" because traditionally butchers kept these cuts for themselves as the most tender.

Moscow restaurants prepare these steaks:

Roasting

Of course, all these cuts require varying degrees of heat treatment, as their fat content is different. Experts are still arguing about the number of degrees of roasting a steak, but most are of the opinion that there are still six of them:

There is a simple rule: the fatter the piece, the higher the degree of roasting suits it. Ribeye steak is recommended to be brought to medium or medium-well, but it is better to serve tenderloin medium-rare or even rare. The low degree is especially loved by the French and Spaniards, while the Americans prefer well-done meat.

Photos: Olya Eichenbaum
Illustrations: Alexander Pokhvalin

There can be no complete nutrition without meat. And, if we talk about something tasty - it's certainly a steak! In this article, we will talk about more than just beef steak. And about which piece is better to choose and how to cook.

Choosing the right meat

Cooking a classic steak is impossible without good beef. First you need to figure out how to choose the right meat.

Do not buy frozen meat for steaks. Even at a temperature of 0 0 C during freezing, changes in the properties of this product occur. Frozen meat is more juicy. This is of course not bad.

But there are also negative aspects of freezing - when the liquid in the meat freezes, it forms crystals that break the structure of the meat, cutting its fibers.

When choosing meat, look at its color, which will determine its freshness. Fresh beef has a rich red color. Fat should be only white, not having any shades. If the meat is fresh, then the fat should crumble (this applies to beef fat).

Go to the market to buy meat. Since the meat is checked daily in the market. This happens less often in the store. Especially if it is packaged meat and packaged.

There is also an opportunity to buy homemade meat with good qualities on the market. And, if you get to know the owner of this meat and become a regular customer, then no one will deceive you for sure.

Check the elasticity of the meat to determine its freshness. Press your finger on the piece you like, if the dent formed quickly left, then you have chosen fresh meat, your steak will turn out tender. And when, when pressed, you feel how it springs, it means that it is not the first freshness and the steak from it wakes up rubbery.

Pay attention to layers of fat. They make the meat juicy. Choose the piece that has layers of fat. When you cook, they will melt and the steak will turn out very juicy and very tender.

types of steak

The best parts of beef are used to prepare the steak. Just the pulp is not suitable for this dish. The type of steak depends on what part of the beef it is made from. There are approximately one hundred types of preparation of this dish.

Consider the most popular.

1. Marble steak - the second name of Ribeye. For it, meat is used, which is cut from the subscapular part of beef. It contains a lot of fatty layers, thanks to them it looks like marble. It is considered best when these veins are thin and there are a lot of them.
2. T-bon- it was so named because of the bone, which looks like the letter "T". It is cut out on the edge of the dorsal part and lumbar in the place where the thin borders of the longest muscle and tenderloin are formed. The carcass of beef is specially chopped so that there is a bone with meat. Such steaks can be bought ready-made - pieces of meat on a T - shaped bone.
3. Filet Mignon, the kind of steak made from the tenderest part. It looks like a stump, cleaned of all veins and veins, slightly beaten off, in the form of a steak. If you beat yourself, then do not use a hammer. Hit with a knife handle.
4. Roundrumbe- meat for this species is cut from the upper hip part of the carcass.
5. Tornedos- cut out pieces of meat from the thin edge of the main part of the tenderloin.
6. Porterhouse steak- here they use meat from the thick edge of the tenderloin of the lumbar part of the carcass.
7. club steak- on this steak there is a small rib bone with meat from the back on the border of the thick edge of the long muscle.
8. Chateaubriand- for this steak, a fairly thick piece is taken from the central part of the beef carcass.
9. Rum - steak prepared from tenderloin, which is cut into thin pieces and beaten well.

Whatever type of steak you choose, keep in mind that pieces of meat must be cut into 3 or 5 centimeters thick. Along the transverse fibers, for even frying.

Cooking

After you have chosen the meat in the market and brought it home, before cooking, it must be cleaned well. It is necessary to cut off all films and external tendons from it. Rinse thoroughly under running water. Then put the meat in a colander to drain all the liquid, or on a towel for 15 minutes.

After that, you need to properly cut the meat. Portions for steak should be cut only across the fibers. Due to this cutting, the fat during frying evenly passes through the meat fibers. The meat is heated quickly and evenly.

As mentioned earlier, the thickness of the pieces should be from three to five centimeters in thickness. If you decide to cook in a pan, three centimeters is enough. On coals - the thickness should be at least five centimeters.

Attention! Remember that a steak is not a chop. Prepared pieces cannot be beaten off, as the meat loses juices and its structure.

Prepare seasonings for use when cooking meat. Steaks need to be marinated. To do this, take a ceramic or glass container. Prepare a marinade with olive oil, salt, spices and wine vinegar, you can add a little soy sauce.

Mix everything and pour the prepared meat with this marinade. Mix the meat well with the marinade so that it is all covered with it. Cover and leave to marinate for 10 hours.

After the specified time, start cooking.

(1 ratings, average: 3,00 out of 5)

Delicious and juicy steak comes from the right meat. Not all meat is suitable for a steak. It happens that we choose a beautiful piece, fry it, and we get the taste of rubber. If you want the perfect steak on your plate, don't skimp on the meat.

filet mignon

For such a steak, it is best to choose the middle part of the tenderloin. It differs from other parts in that it practically does not take part in the work of the whole organism of the animal, and therefore is not subjected to stress. Before frying, all veins and veins are removed from the meat. Filet mignon meat does not tolerate beating with a kitchen hammer, it is best if you beat the meat with a knife handle or the edge of your own palms.

T-bon

The steak got its name from the presence of the bone in it. As a rule, such steaks are sold in stores already cut. The carcass is cut in such a way that the meat remains on the bone.

Ribeye (marbled steak)

Ribeye is a classic American steak. Ribeye is made from the meat of an animal that has been fed either grass or grain. The taste of the steak and its quality depend on this factor. The meat of an animal fed on grass will be more expensive. The content of fat strips in meat is called marbling. The best steak contains a large amount of thin strips of fat.

Meat for steak

Beef for quick frying should be chosen from the loin, pieces from the thigh or roast beef, fillet or thigh. Ingredients such as wine and lemon juice will tenderize the meat by softening the fibers during pre-marination.

Lamb is best taken from the neck, thigh, sirloin and leg. The older the ram, the tougher the steak will be. If the ram has not been castrated, then the steak will have a specific smell. The smell is drowned out by various marinades and spices.

Pork should be taken from the shoulder blades, thighs and neck. The meat from these parts of the carcass is quickly fried and it is quite juicy. It is preferable that the pork is not only fresh, but also not frozen.

Meat quality

The taste, smell and juiciness of the steak depends on the quality of the meat. Be sure to choose meat with fatty layers. Don't let the fat intimidate you. After frying, it can be removed, but it will give the meat juiciness and tenderness. The color of fat should be white, if the animal was old, then its fat will be yellow.

The muscle fibers determine the stiffness of the steak, the thicker the muscle fibers on the meat, the tougher the steak will be. The meat itself on the steak should not be cut against these fibers.

The color of the meat indicates its freshness. If you choose beef, then the meat should be dark red, if pork, then pink, lamb fresh meat has a light red color. The paler the meat in color, the stronger it is fried and reduced in size.

Adviсe

At the end of the article, we would like to give you some useful tips for cooking steak.

Do not test the meat for readiness with a fork, juice comes out through the punctures, which is responsible for the softness and juiciness of the steak. If you still need to know if the meat is ready, then it is better to make a small cut in the middle of the steak. Salt the meat not before frying, but after it, the same rule applies to pepper, because. spices lead to the release of excess juice and burning meat. It is best to choose sea salt, it gives the steak a special taste.

Photo: www.lamangrill.com
whatscookingamerica.net