Beef steak recipe. How to cook meat steak

Attempts by English aristocrats to introduce beef steak into the highest gastronomic society failed. After a centuries-long journey, the dish settled in America, took root and became modernized. But the steak retained its aristocratic attitude: selected meat, cooking options and the skill of the cook are the requirements of an elite dish!

Beef steak - meat cut across the grain in pieces from 2.5 to 4 cm and fried in a frying pan or grill. Simply determining the cooking process actually requires skill and mathematical calculation. The main thing is to decide on the choice, because areas of the carcass that are not involved in motor skills are suitable for a juicy product.

Before properly cooking a beef steak, select a dark red, tendonless cut with an even layer of fat over 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 pressed in.
Do not wash the purchased product, but blot it with a towel, peel it and cut it.
Preparing a marinade from olive oil, lemon juice and spices is a matter of taste. Classic steak only requires salt and pepper.
Thaw previously frozen product naturally.
Fry the meat on a well-heated cast iron or grill for a minute on each side, then maintain the time and temperature based on the degree of frying.
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 according to personal taste, increasing or decreasing the frying time. The American classification system gives five degrees of cooking, based on a meat thickness of 2.5 cm.

Be sure to brown the edges of the beef steak when turning it over.

For a tasty and juicy dish, grain-fed bulls are used. A delicate fatty layer forms inside their meat, similar to marble veins, which is why marbled beef steak is especially valuable. Steak meat is named by the part of the animal carcass using a generally accepted classification of cuts.

Striploin steak

Striploin, or thin sirloin edge, in its name reflects the essence: strip-loin is a sirloin strip, with weak marbling, but with a pronounced beef taste. Large fibers add tenderness and softness to the meat, and a thick strip of fat around the perimeter adds juiciness.

Ingredients:

thin edge - 850 g;
rosemary and thyme - a pinch;
ground black pepper - 3 g;
olive oil - 25 ml.

Preparation

Before cooking striploin steak, cut it across the grain into 1-inch thick pieces.
Salt, rub with spices and olive oil.
Heat a dry frying pan, add the beef steak and fry on both sides for no more than 4 minutes.

The meat is cut from the lower belly of the bull. A flat piece without fat or bones is quite tough and requires proper handling. “Flank steak - how to cook?” - the most common question among lovers of fajitas. Marinate the meat for an hour to 24 hours in a sour sauce and you will get a premium beef steak.

Ingredients:

beef flank - 980 g;
vegetable oil - 80 ml;
red pepper - 5 g;
tomato juice - 480 ml.

Preparation

Prick the cleaned meat with a knife and place it in a marinade of tomato juice and oil for a day.
Fry the marinated meat for 10 minutes on high and the same amount at medium temperature.
The finished dish rests for 8 minutes, after which it is cut into portions.

Ribeye steak - recipe

Premium cut - ribeye is the most marbled and meaty of all cuts. The abundance of fat layers that melt during cooking makes the dish juicy and soft. To the question of how to cook a ribeye steak, there is one answer - without marinades and special seasonings, the product fried in a hot frying pan is ready in a couple of minutes and requires serving.

Ingredients:

steaks - 2 pcs. 350 g each;
vegetable oil - 20 ml.

Preparation

Brush the pieces with oil.
Heat the frying pan well and fry the beef steak for a couple of minutes on both sides.
Increase or decrease cooking time depending on personal preference.
Salt and season the finished meat with pepper.
After resting for a couple of minutes, serve on a warm plate.

Filet mignon

Tenderloin is the most valuable cut, obtained from a muscle not involved in motor activity. Therefore, fillet mignon steak is the most tender meat of all existing types. With a thickness of 8 cm, the dish retains juiciness and softness due to marbling and pleasantly pleases the taste during dinner with good wine.

Ingredients:

sirloin - 430 g;
oil - 30 ml;
champignons - 250 g;
red wine - 130 ml;
cream - 80 ml.

Preparation

Fry the seasoned meat in a frying pan for five minutes, then place in the oven for ten at 180 degrees.
Fry chopped champignons with cream and red wine.
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 thin edge of the sirloin with a pronounced beef taste and the middle part of the most tender tenderloin. The heavy and hearty cut is most often prepared on the grill or in a Josper oven, but a frying pan and oven are also appropriate options.

Ingredients:

T-bone steak - 900 g;
olive oil - 20 ml;
shallots - 60 g.

Preparation

Before cooking a beef steak in a pan, trim the fat around the perimeter.
Fry the workpiece in a hot frying pan for no more than a couple of minutes, then another 10 minutes at low temperature.
Beef steak is a recipe that requires finishing in the oven.
Place the meat on the cut onions and bake at 200 degrees for a quarter of an hour.

Beef steak in the oven

Even a beginner can cook a steak in the oven without first frying it in a frying pan. This method of heat treatment will evenly distribute meat juices, and the grill function will provide a fragrant crispy crust.

Fragrant, juicy, tasty, with a tender crispy crust, beef steak has captivated millions of people around the world. Veal is the most suitable meat for such a dish, since it is not as fatty as pork and not as “rubbery” as lamb.

Perfectly cooked meat is not easy to prepare. First you need to understand what level of cooking you need, then decide on the marinade, sauce and side dish.

What degrees of doneness are there for beef steak?

Everyone determines the degree of doneness of the steak according to their own taste.

There are several of them:

Raw. Weak degree of roasting. This meat has a weak crust on the sides, but the inside is almost raw. To achieve this level, the steak will only need two minutes of simmering in a frying pan.
Medium Rare. The meat is slightly more cooked, with pinkish juice released when pierced. The pieces come out tender and full of juice.
Medium. Golden mean. There is no longer any blood in the beef, it is evenly tender on the inside and golden brown on the outside.
Medium Well. In such a steak, the juice is no longer pink, but transparent, and the meat is a little dry.
Well Done. Fully fried inside and out, the meat is brown in color and has almost no juice.

Ideal sauces for meat

Eating meat without sauce is boring, so we offer wine sauce for the perfect steak.

You will need:

vinegar – 4 ml;
beef broth – 250 ml;
brown sugar – 16 g;
red wine – 120 ml;
salt and black pepper to taste.

Prepare the dressing for the dish:

Pour the meat broth into a bowl and cook until it is reduced in volume by half.
Pour in sugar, add vinegar and wine and continue cooking for 10 minutes.
All that remains is to add salt and pepper to the sauce and you can serve it with a tender steak.

In addition to this option, you can serve your favorite steak with a bowl of tomato sauce, barbecue sauce, soy-honey sauce, or even plum sauce. Some prefer the taste of pure meat and use only two or three types of herbs and salt in its preparation.

Side dish for beef steak

In addition to the sauce, you can serve green lettuce and boiled potatoes with the veal. Grilled vegetables go very well with fried meat: tomatoes, eggplants, sweet peppers and onions. Baked beans, corn, cooked rice and asparagus in sauce complement the taste of steak well.

Steak marinade: recipes

The marinade gives beef steak a unique spicy taste and aroma. It provides the meat with the necessary juiciness and softness on the inside and gives an amazing golden brown color to the crust on the outside.

Required Products:

lemon juice – 15 ml;
salt and mustard – 5 g each;
sunflower oil – 40 ml;
a little black pepper;
one onion;
two garlic cloves.

Algorithm of actions:

Combine lemon juice, pepper, oil and salt in a cup.
Using a grater, turn the onion into a pulp and transfer it to a common bowl.
Press the garlic cloves and send them after the onion.
Mix everything and pour this marinade over the beef.

Pan recipe

To implement this plan you will need:

two pinches of black pepper;
olive oil - a couple of spoons;
one serving of meat steak;
two pinches of salt.

Let's look at how to cook beef steak in a frying pan below:

We took a piece of meat with a thin layer of fat, without bones. Its thickness should not exceed 3 cm, since shmat that is too thick will not be completely fried in a frying pan.
Take the veal out of the refrigerator in advance and warm it to room temperature.
Heat a frying pan with a little olive oil.
At this time, carefully treat the meat preparation with a mixture of salt and pepper.
We begin to fry it for 2 minutes in the hottest oil.
The further cooking method depends on the preferred degree of doneness. On average, beef is fried for a couple of minutes in boiling oil on both sides and the sides are fried for 5 minutes after reducing the heat.
When the food is ready, let it sit for about a quarter of an hour.
After this time, it’s time to serve juicy, flavorful pieces of meat with fresh herbs or vegetables. Bon appetit!

Cooking from marbled beef

List of products per kilo of meat:

salt and basil - to the hostess’s taste;
a couple of tablespoons of olive oil;
pepper mix.

Algorithm of actions:

We blot the meat with a disposable towel and leave it to warm up to kitchen temperature.
Season the pieces with seasonings and salt and oil them.
Heat the frying pan very hot on the stove and load the beef into it, pressing down a little with a spatula.
Cook the meat on one side for a couple of minutes, and then carefully turn it over to the other. We repeat the manipulations 4 – 5 more times.
All that remains is to transfer the tender marbled beef steak with a golden brown crust to a plate and let it rest for 5 minutes. After this, you can start eating.

Cooking in the oven

Ingredients:

any dry spices to your taste;
veal – 300 g;
vegetable oil – 40 ml;
salt to taste.

How to cook beef steak in the oven:

Lightly beat the thawed piece of meat with a wooden mallet, rub salt and spices into it.
Let the product marinate for 60 minutes.
At the end of the process, turn on the oven and preheat it to a temperature of 220 degrees.
At the same time, heat the frying pan, add oil to it and fry the workpiece for 2 minutes on each side.
Treat the baking dish with the remaining vegetable oil and place the delicious meat with a “seized” crust in it.
Bake the beef steak in the oven for 10 minutes. We decorate it with greens and serve it to the table.

How to Grill with Tomato Salsa?

Required ingredients:

cherry tomatoes – 100 g;
salt to taste;
sweet pepper – 1 pc.;
cumin and sugar - 15 g each;
olive oil – 35 ml;
beef – 0.7 kg;
onion head;
ground pepper to taste;
kilo of potatoes;
ground hot pepper – 1 tsp;
one lime;
three garlic cloves.

Cooking steak on the grill:

Two cloves of garlic should be peeled and pressed. Combine them in a bowl with salt and grind.
Add hot ground pepper, cumin, another 15 grams of salt and sugar. Rub raw veal on all sides with this aromatic mixture.
Place the meat pieces in the refrigerator for 5 hours.
Peel the onion, tomatoes and bell pepper and cut into cubes.
Combine the vegetables in another bowl, add 20 grams of salt, crushed clove of garlic and ground black pepper. Pour in oil and 50 ml of water. Mix everything and close it in the refrigerator.
When the meat and salsa are completely cooked, heat up the grill. Place the veal on the grill and cook it on each side for 4 minutes.
Then close the lid and cook for another 6 minutes.
Let the fried delicious meat sit for a while, cut it into portions and pour it with spicy salsa. Bon appetit!

Cooking beef steak "Miratorg"

You will need:

mushrooms – 100 g;
Miratorg steak – 2 pcs.;
garlic – 4 cloves;
sea salt to taste;
olive oil – 70 ml;
ground black pepper to taste;
half a glass of dry red wine.

Algorithm of actions:

Squeeze the garlic in the garlic press.
Rub raw steak pieces with sea salt, half the total amount of garlic and black pepper. Cover the product in the refrigerator for half an hour.
Heat olive oil in a frying pan, add garlic and fry it until golden.
Pour in the chopped pieces of mushrooms, pour in the wine, add salt and cook the ingredients for 10 minutes.
Heat up the grill, put our marinated steaks there and cook on both sides for 6 minutes.
All that remains is to let the juicy meat brew for 10 minutes, then arrange it on plates and add mushrooms in wine. The taste is amazing!

Fast and tasty on the electric grill

What to take:

mustard – 2 g;
beef fillet – 1 kg;
olive oil – 20 ml;
red wine – 0.1 l;
bacon – 0.2 kg;
salt – 15 g;
champignons – 0.3 kg;
cream – 50 g;
ground pepper – 5 g.

Cooking beef steak on an electric grill:

Chop the mushrooms into medium pieces.
We wrap the veal fillet in bacon and secure it with thread.
Treat the resulting steaks with olive oil, salt, mustard and pepper.
Turn on the electric grill, heat it up and fry the meatballs for 7 minutes on each side.
Wrap the hot steaks in foil and leave them like that for 10 minutes.
During this time, cook the mushroom pieces in a frying pan until all the mushroom liquid has evaporated.
Pour wine into the pan and simmer the food for 3 minutes.
Pour in the cream and continue cooking for another 5 minutes.
All that remains is to place the finished steaks on a dish and add mushroom sauce to them. Bon appetit!

New York at home

Recipe Ingredients:

vegetable oil – 55 ml;
marbled veal – 0.5 kg;
garlic cloves – 3 pcs.;
one chili pepper;
salt to taste;
a stalk of fresh rosemary;
piece of butter – 30 g.

How to cook steak:

Warm two fresh steaks to room temperature, treat them on all sides with vegetable oil.
Heat a dry frying pan, place our steaks on the bottom and cook for a minute on one side and the other.
Fry for another four minutes, turning the crackling pieces from time to time.
Crush the garlic into a pulp and add it to the meat along with the butter. Add black pepper and salt. After a minute, turn off the heat.
We lay out juicy, aromatic steaks, garnish with rosemary and chili. Bon appetit!

T-bone steaks in marinade

List of ingredients

lemon;
T-bone steak – 2 pcs.;
salt - 10 g;
a piece of butter - 120 g;
thyme – 2 sprigs;
garlic – 2 pcs.;
black pepper – 5 g.

Algorithm of actions:

A day before you start cooking, wrap the steaks you just bought with film and put them in the refrigerator.
Remove the film and treat the juicy pieces of meat with salt. Let them rest for 10 minutes.
Let's start making the steak sauce. To do this, peel the heads of garlic and cut each clove into large pieces.
Wash the lemon and chop it into cubes without peeling.
Place 80 grams of butter in a frying pan and wait until it melts.
Then start frying the garlic for 3 minutes, then add lemon and thyme.
After 5 minutes, remove the grass sprigs and grind the rest with a blender.
We still have 40 grams of butter left. We use it to coat beef.
Place the pieces on the surface of the frying pan and fry for 3 minutes.
Pour the sauce over the steaks with a golden brown crust, transfer the preparations to a baking dish and cook in the oven for 10 minutes.
Cover the finished steaks with foil and wait 15 minutes. After this you can set the table.

Recipe ingredients needed:

a piece of butter – 25 g;
a clove of garlic;
Ribeye steak – 1 piece;
sea salt to taste;
thyme – 1 sprig;
black pepper to taste.

Cooking algorithm:

Heat the frying pan by pouring a little refined oil into it.
Toss steak at room temperature in salt and pepper mixture.
Place the veal on the surface of the frying pan and fry for one and a half minutes on each side - the meat should brown evenly.
cognac – 100 g;
black pepper to taste;
primebeef meat;

For the sauce:

chopped garlic – 15 g;
flour – 65 g;
onion head;
Marsala wine – 0.1 l;
salt to taste;
broth – 300 ml;
black pepper to taste;
mushrooms – 0.2 kg;
vegetable oil – 50 ml.

Algorithm of actions:

For the sauce, heat the olive oil in a frying pan, throw in the chopped onion, slices of mushrooms and garlic. Fry the vegetables until golden.
Add the sifted flour and cook for another minute.
Pour in the wine and mix the ingredients, add the meat broth and cook until the sauce becomes thick.
We cook the steaks in the standard way to the desired degree of doneness.
Add salt and pepper. Pour in the cognac and use a long match to set it on fire right in the frying pan.
We extinguish the fire, closing the lid, and serve the resulting dish to the table.

Juicy and tender - with butter

What to take:

pepper and salt to taste;
veal – 0.8 kg;
piece of butter – 50 g.

Step by step instructions:

We make several steaks from beef tenderloin. Their thickness should be no more than 3 cm.
Melt a stick of butter over high heat in a frying pan.
Season the steaks on all sides with salt and pepper and fry in butter for 4 to 5 minutes on each side.
Serve steaks with lettuce or vegetables.

Steak is a dish for all times. It can be quickly fried for a husband who is tired at work or served with a delicious sauce on a holiday table. Choose a recipe, practice, and very soon the popularity of your steaks will eclipse all other culinary delights of your friends.

1. Take only beef

Just in case, we remind you: only beef has the right to be called a steak. No pork, lamb or especially chicken! This is the fundamental point.

2. Decide in advance what kind of steak you want.

If you think that “a steak is a steak”, you are wrong. There are about a dozen types of this fried meat. In principle, they can be divided into three groups:

Marbled steaks. They are prepared from the so-called marbled meat: tender, soft, streaked with fat parts of the back and fillet (thin and thick edges). This type of steak includes the popular ribeye and striploin.

Lean steaks. Prepared from tenderloin. They are also distinguished by their tenderness, but due to the smaller amount of fat they are slightly less caloric. These include, for example, filet mignon and chateaubriand.
Alternative steaks. They are prepared from other parts of the beef carcass: shoulder, flank, and so on. These steaks are less fatty and tender, rarely have the correct shape and may contain tendons. They are more suitable for lovers of “real” meat that you can tear with your teeth... This type of steak includes flank, scart, top blade, and so on.

Once you have decided exactly what taste and nutritional characteristics you need, go buy meat.

3. Don't just buy beef pulp.

Let us partially repeat the previous point. The rules are strict: to get exactly the steak you want, you need to choose meat from quite specific ones. Skirt steak is always flank steak. Top blade - spatula. Ribeye and striploin - back and sirloin. Filet mignon is made only from the most tender tenderloin - and nothing else!

4. Don't be clever

If you are not an expert in choosing and preparing meat, it is better to limit yourself to the classic, most popular and easiest to prepare types of steaks - marbled (ribeye) and lean (filet mignon). The premium parts of the carcass from which they are prepared will be quite edible, including inexpensive meat.

But alternative steaks will only be tasty if they are prepared from truly good, aged meat from a grain-fed beef bull.

5. Check the quality of meat before purchasing

Meat for a rib-eye steak should be soft and marbled, that is, with visible streaks of fat.

The quality of meat for filet mignon can be checked as follows. Press the tenderloin firmly with your finger: it should give in easily, but as soon as you remove your finger, it will quickly return to its previous shape.

We won’t talk about the quality of meat for other types of steaks now: it’s difficult for a non-professional to determine the necessary characteristics, so it’s better to stick to the classics.

6. Frozen meat is allowed

But it is important to buy it only from trusted sellers, so as not to run into a “second-fresh product” or the wrong part of the carcass.

Please note that this option will require proper defrosting. Never defrost meat in the microwave or in the sun: a jump in temperature will lead to the loss of precious juice, and this will worsen the taste characteristics of the future steak.

About a day before you plan to fry, remove the beef from the freezer to the main compartment of the refrigerator. This way the meat will become soft, but will not lose its juiciness.

In general, you don’t have to defrost the meat at all.

How to prepare meat for frying

5. Dry the meat thoroughly

Before frying, pat the meat dry with a paper towel to remove any excess moisture from the surface. If you don't get rid of the liquid, the steak in the pan will cook rather than fry.

To ensure that moisture is removed, you can sprinkle cornstarch on the raw meat.

And a way for perfectionists. Take a disposable foil pan, pierce it in several places with wooden skewers (so that you get something like a lattice inside the mold) and place the meat wrapped in a paper napkin on this lattice. Let it sit in the refrigerator for about 24 hours. Perfect surface dryness is guaranteed.

However, if you have a wire rack, you can do without skewers.

Let it lie in the air for at least 20–30 minutes. During this time, the meat will weather around the edges and become covered with a light crust, which, when frying, will allow the juice to be retained inside the piece.

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7. Don’t add salt or pepper!

If you salt the steak while frying, the meat juices will seep out. As a result, you will end up with a piece that is tougher than it otherwise would be.

Let’s make a remark here: many people neglect this recommendation because they prefer just this, slightly tougher type of meat. Experiment. In this case, you can rely on your own taste sensations.

If we are talking about alternative steaks, then you should either marinate them, or salt and pepper them and brush them with olive oil before frying.

What else should you do before frying the steak?

1. Choose the right pan

The ideal choice is a grill pan or a regular frying pan with a thick bottom (cast iron would be good). The thick bottom of the pan ensures that after heating it will maintain the temperature at the same level for a long time.

If the pan has a thin bottom, it cools quickly. This means that the meat is not fried, but rather boiled in its own juices.

2. Think about your choice of oil

Butter adds fat (softness) and flavor to the meat. Which one would you like? Some recommend frying in olive oil, adding a little butter towards the end.

Others advise Food Tips: How to Cook the Perfect Steak exotic - liquid peanut butter: it has a mild aroma that will give the steak tenderness and originality.

However, if you are preparing a ribeye or other marbled steak, additional fat content is not necessary. It's up to you, but approach this moment consciously.

Another important point is the boiling point (smoke point) of the oil. Smoke point. If the fat smokes, it will give the steak an unpleasant taste. Therefore, it makes sense to choose vegetable oils that boil at elevated temperatures for frying.

For example, unrefined sunflower and flaxseed oil are not suitable for cooking steaks. They begin to smoke already at 107 °C, while the temperature of a well-heated frying pan is 150 °C and higher. Extra virgin olive oil and unrefined peanut oil are tolerated up to 160 °C. Cream, coconut, unrefined sesame do not smoke up to 170 °C.

Excellent options are refined sunflower and avocado oil: they begin to smoke after 200 °C.

3. Get a thermal needle or learn to do without it

The degree of doneness of a steak is determined by the temperature inside the piece of meat. The easiest way to measure it is with a needle thermometer.

Common degrees of doneness look like this:

38 °C and above - raw / blue (steak with blood);
48 °C and above - rare (very lightly fried);
52 °C and above - medium rare (low-roasted);
58 °C and above - medium (normally fried);
63 °C and above - medium well (well-done);
from 74 °C - well done (very well fried).

If you don’t have a needle at hand, you can roughly determine the level of doneness by pressing the meat with your finger.

Blue and rare steaks feel the same as the muscle tissue at the base of the thumb: press it with the index finger of your other hand and feel the softness.

If you squeeze the tips of your thumb and index finger, the muscle will tense and the base of your thumb will resemble a medium rare steak. Large and medium - medium. Large and nameless - medium well.

Well, by connecting your thumb and little finger, you will feel approximately the same pressure as when pressing a well done steak.

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1. Pre-cook the steak in the oven.

This technique How-To Reverse Sear A Steak will allow you to get the most even roasting without gray, overcooked meat around the edges.

Place the steak on a baking sheet and bake at 90–95 °C for 30–60 minutes, depending on how well done you want the steak to be.

If you want a rare steak, then the pre-frying episode can be omitted.

By the way, in a similar way you can restore the taste of an already cooked, but cooled and resting steak. Place it in the oven at 120°C for about 30 minutes and then fry it in a frying pan on both sides to bring back the crispiness.

2. Heat the pan

Let it sit on high heat for at least 8-10 minutes. Better - more. The chef of the Alinea restaurant in Chicago, for example, recommends 12 Unexpected (But Totally Legit) Tricks For Making The Best Steak preheat the cast iron frying pan for half an hour!

Then add the oil, wait a few more minutes until it warms up, and only then add the steak.

3. Grill steak at high temperature

1.5–2 minutes, depending on the desired color of the crust, on each side. During frying, the protein - primarily on the surface of a piece of meat - curls up and turns into a kind of film that blocks the release of liquid. This means that a steak fried over high heat will remain juicy inside.

Only then reduce the heat to low, cover the meat with a lid and let stand for another 1–5 minutes, depending on the desired degree of doneness. This recommendation applies to steaks made from fatty and juicy marbled meat.

Check readiness with a thermal needle or your finger. You should not cut or pierce the steak with a knife: juice will leak out of the meat.

If we are talking about leaner sirloin steaks, the technology will have nuances. After thoroughly frying the steak on both sides until golden brown, add a little more oil (for example, butter) to the pan, as well as, if desired, your favorite spices (the same garlic) and herbs (rosemary, lavender, thyme, sage...) . Reduce the temperature to medium and continue to fry the meat on both sides, basting it with the released juices. This will ensure the steak is cooked properly.

4. Bring to desired degree of doneness in the oven.

In a covered frying pan, steaks are perfectly cooked at a level of doneness up to medium rare. If you want a truly cooked steak, place it in an oven preheated to 180°C immediately after frying it on all sides in oil.

The length of time the meat spends in the oven depends on the desired level of doneness:

medium rare - 4 minutes is enough;
medium - 7 minutes;
medium well - 10 minutes;
well done - 14 minutes.

How and with what to serve steak

1. Let the steak sit for 3-5 minutes.

At high temperatures, the top layers of meat shrink, locking the juices inside. If you cut the steak right away, the juices will simply run out onto the plate. Wait up to 5 minutes: this is enough for the top layers of meat to expand and also become saturated with juice.

2. Serve hot!

This is one of the basic rules for serving steak. In this case, meat is an independent dish, simple and understandable. For its flavor to be fully revealed, the steak must be hot.

3. For fatty, juicy steaks, choose minimal spices.

On the same ribeye, just put a sprig of rosemary or a clove of garlic: the hot meat will quickly absorb the flavor. Also, the taste characteristics of the steak are well emphasized by parsley, thyme, and cilantro.

4. Lean steaks need sauce.

The tenderloin from which filet mignon is prepared is very tender meat that literally melts in your mouth. But at the same time, it is rather tasteless, and therefore this steak is always served with sauce.

5. The best side dish is vegetables

Fresh or grilled. This is an ideal side dish for steak from a nutritional standpoint.

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

Today, in the culinary world, steaks are prepared from fish, veal, pork and other types of meat, but beef is still considered a classic dish. A perfectly cooked steak can be a difficult task even for an experienced chef, as sometimes the meat comes out dry and tough, burning on the outside before the inside has had time to cook. To prevent this from happening, and to ensure that the dish turns out correct and truly tasty, you should know some subtleties.

For steak, you should choose beef tenderloin from a mature animal, but not old or 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 a steak with your finger by pressing on the raw meat - the finger easily sinks, leaving a deep hole, which, after pressing, returns to its original position. If this happens, it means 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 tasty steak, the meat should be properly prepared - remove the film and the upper tendons. Cut the piece not too thin, and at least 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 lengthwise, an incision is made to the middle of the thickness, and the meat is opened “butterfly”.
The steak is marinated for 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 defrosted in the refrigerator for 12–14 hours. Afterwards, wipe it dry and leave it for 20 minutes before marinating, so that it warms up to room temperature. It is not recommended to defrost steak in the microwave. Since the top layers of meat are already starting to cook in defrost mode, the middle remains cold. Subsequently, it will be difficult to obtain uniform roasting. Also, it is not recommended to defrost meat at room temperature and in warm water.
Meat is fried exclusively in a well-heated heavy frying pan or grill pan. At the same time, the pan should not smoke, otherwise the steak will burn on the outside, but the inside will not have time to cook, which will make it tough. During frying, the protein quickly coagulates on the surface of the piece and prevents the liquid from escaping, so the steak is first fried over high heat for 1 minute on each side. This will “seal” the fibers and the meat will retain its juices, which means the steak will be juicy and soft. Next, the dish is brought to the desired degree of frying at a lower temperature.
The finished meat should be left to sit for a while. During this time, the juice will be distributed inside the piece, the temperature inside and outside will equalize, and the steak will become warm, tender and juicy everywhere.
Serve the steak on warm plates so that it does not cool down so quickly. To use, you will need sharp knives without serrations so that you can cut the meat evenly.

How to fry beef steak?

Making the perfect steak is not difficult, if, of course, you know some rules and follow certain subtleties.

When buying meat in a supermarket, pay attention not only to the date of packaging, but also to the date of slaughter; it should always be indicated. Count 20–25 days from there, 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 place more than 2 pieces in one frying pan, otherwise the temperature of the frying pan will drop sharply. The meat will begin to secrete juice, in which it will stew, and then the golden brown crust will not turn out.
Use meat tongs rather than a fork to turn the steaks, otherwise the juices will leak 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 to fry a little more time.
Another important tip: do not beat steak meat, otherwise it will lose all its juices and structure.

How long to fry a beef steak?

The degree of frying of steaks can be varied to suit your taste, increasing or decreasing their cooking time. According to the American classification system, there are 5 degrees of doneness. Here are examples of the approximate cooking time for a steak 2.5 cm thick. For pieces of greater thickness, the cooking time must be increased, and vice versa.

Very rare (raw) - a piece can only be simmered on each side for 10–15 seconds.
Rare (with blood) - cooked on each side for 1–2 minutes, then allowed to rest for 6–8 minutes.
Medium rare (low-done) - cook on each side for 2–2.5 minutes, rest for 5 minutes.
Medium (medium-rare) - cook on each side for 3 minutes, rest for 4 minutes.
Well done (done) - cook on each side for 4.5–5 minutes, rest for 1 minute.

It will also be helpful to sear the edges of the steak by briefly holding them on the sides when you first turn them over. This can be done conveniently with special tongs designed for meat. Also, different degrees of doneness require certain types of meat. To fry from medium rare to medium well, you need fatty steaks, from rare to medium - with a low fat content (for example, filet mignon). It is worth noting that the most accurate way to determine the degree of doneness of meat is to use a thermometer, which will allow you to achieve the ideal consistency and taste of the steak. An electronic thermometer will pierce the surface slightly and indicate the meat's doneness temperature.

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 = 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. Beef steak recipe in a frying pan

Calorie content per 100 g - 190 kcal.
Number of servings - 2
Cooking time - 15 minutes

Ingredients:

Selected beef steak - 2 pcs.
Salt and pepper - to taste
Spices “French herbs” - 1 tsp. and at will

Preparation:

Coat the perimeter of the meat with medium-ground pepper and moderately salt.
Generously coat the steaks with the spices using your hands and rub them into the meat using patting movements.
Grease the prepared steak on both sides with vegetable oil.
Pour oil into a cast iron skillet and heat well.
Place the steak in the pan and cook for 1 minute, then quickly turn over and cook for another 1 minute.
Then, turn the piece over again and fry until desired doneness.

2. Recipe for cooking steak on a ribbed grill pan

Well, now, let's cook a steak with a beautiful “mesh” at home on a ribbed grill pan.

Ingredients:

Beef steak (portioned pieces without bone, 3–5 cm thick) - 2 pcs.
Salt and pepper - to taste

Step-by-step preparation:

Rub the steak pieces on both sides with a mixture of salt and pepper.
Heat a cast iron ribbed grill pan until lightly smoking without adding oil.
Place the steaks in the pan and fry for 1.5 minutes. Then turn 90 degrees clockwise and fry for another 30 seconds.
Then turn it over to the other side and do the same procedure.
Place the fried steaks in a baking container, wrap them in foil and place in an oven preheated to 190°C for 10–12 minutes. If you want them to be more cooked, let them sit for 15 minutes.
After this time, remove the steaks from the oven and, without removing the foil, leave them on. minutes.

3. How to cook beef steak?

Despite the loud ridicule from the mouths of “professional” chefs: they say that it is impossible to cook a tasty and tender beef steak in a frying pan at home - we will prove the opposite.

Ingredients:

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

Preparation:

Salt the steaks and leave for 40 minutes to bring them to room temperature. The salt will draw moisture to the surface, where it will settle in puddles. During this time, the salt will soften the meat, break down the protein, and the salt will begin to be absorbed back into the steak. This technique will make the meat tender and juicy.
Place cooking fat in a well-heated frying pan and let it smoke a little.
Place the steak, fry it on both sides for 1 minute and season with pepper.
Afterwards, bring it to the degree you want to get.
1 minute before the end of cooking, place 2 tbsp in the pan. butter, it will infuse the steak with a rich flavor.
Once the pan is 2°C short of the desired temperature, remove the pan from the heat and allow the steak to rest. During this time it will reach the desired temperature, because... will continue to cook with the hot pan turned off.

4. How to make juicy beef steak

Despite the popular belief that frying a steak is a very difficult task that requires a certain skill, everything is not so scary. You can make it quite tasty, you just need a good recipe.

Ingredients:

Beef pulp - 500 g
Vegetable oil - for frying
Salt and black pepper - to taste

Step-by-step preparation of a juicy steak:

Prepare the beef - strip it of film, wash it and pat dry with a paper towel.
Cut the meat into steaks across the grain, 2–3 cm thick.
Rub the pieces with pepper, coat with vegetable oil and leave for an hour.
Heat a frying pan over high heat and add the meat.
Fry the steaks for 30 seconds on one side, then on the other. Next, turn the meat over again, turn the temperature to medium and fry for another 4 minutes. Then flip again and fry for the same amount of time.
Remove the pan from the stove, cover with a lid and leave for 10 minutes.

If you don’t go into details and turn off your imagination, beef steak is a very simple and even primitive dish - just a fried piece of meat. That's understandable. In the Viking language, "steak" means "to fry."

It is believed that a beef steak is a well-prepared piece of meat. A thick piece of meat cut from the carcass of an animal, most often beef, and cut across the grain.

Although beef steak is an unpretentious dish, not everyone, far from everyone, can cook it correctly. There are too many nuances and subtleties, ranging from the choice and preparation of meat, frying and even what to do after the steak is seared. But it is not the holy pots that are fired. The art of steak is quite accessible, with a little imagination, attentiveness and patience. And, of course, you need experience. I’ll say even more - you need to “spoil” a certain number of steaks. Kidding. Everything is eaten, even with gusto. And they learn from mistakes. If you are afraid, you better prepare it, there is no room for error.

I’ll say right away that the technology for a perfect steak is extremely complex. The sequence of heat treatment is very important, which preserves the meat juice inside, creates a crust that prevents the juice from flowing out, etc. Sometimes the temperature conditions for frying a steak differ by several degrees! Only professionals can distinguish this.

I was visiting my friends in California, USA. Not far from San Francisco. Lesha promised to cook beef steak for dinner. I also asked again: “New York???” However, without knowing others. Lesha replied: “Yes, New York,” and smiled, “It will be “Novat-style.” Apparently from the name of the town where he lives - Novato. It's already getting interesting. Considering that the day before he prepared a V.I.P. wild salmon barbecue.

Frankly, since then I have repeatedly tried to repeat this wonderful beef steak on my own. It seems like nothing incomprehensible, but since he has never succeeded, although it turns out well. Until suddenly it didn’t work out and the skill took hold. Now, looking back at my mistakes, I understand that it’s nothing complicated. It can be a ribeye steak - with or without a bone. Steak recipes allow for a variety of meats.

Beef steak. Step by step recipe

Ingredients (1 serving)

Beef 200 g
Garlic 1 clove
Lemon 0.5 pcs
Olive oil 1 tbsp. l.
Ground black pepper, salt Spices

Choosing meat for steak is a difficult task. To paraphrase the words of Captain Vrungel, as you select the meat, fry such a steak.
For obvious reasons, in our conditions it is difficult to determine what kind of fattening regime the bulls had before they were cut into pieces of meat. And, of course, what we sell in our stores is not Certified Angus Beef. I’m generally silent about “marbled” beef. It is worth choosing thick (up to 50 mm) pieces of meat, what we usually call “culls”. Without bones, fibers, films and connective tissue, stripes of fat along the edges (or just a little).
In a professional kitchen, the types of cuts of meat for steaks are clearly distinguished, depending on which part of the carcass these pieces were cut from. Rib steak - shoulder part, club steak - back part, T-bone steak - beginning of the lumbar part, porterhouse steak - thick edge, etc.
We usually have “decent” steak meat - most similar to club steak, i.e. cut from the back, and sometimes you get a rib steak - the shoulder part. Recently, at the local supermarket, the meat cutter has seen the light, or they have learned - the meat is cut quite decently and the beef steak turns out excellent.
As I already said, the meat should not be “fresh”. You can buy it at the market, but then you have to keep it in the refrigerator for a long time for it to “ripen.” Steaks are also not prepared from defrosted meat. Ideally, buy “chilled” meat. By the way, most meat from supermarkets is like that.
The piece of meat does not need to be beaten and stuffed. And in general there is no need to do anything complicated with it. Just wash and dry thoroughly with a napkin.
Pepper beef steak
Pepper the beef steak. Let stand the meat for 30 minutes.
Peel one clove of garlic and grind it vigorously until it becomes a porridge. Squeeze the juice of half a lemon. Mix garlic and lemon juice in a bowl.
After 30 minutes, coat the steak with a mixture of lemon juice and garlic. Leave the steak for another 30 minutes. Let him lie down.
Coat beef steak with lemon and garlic mixture
Meanwhile, put a frying pan on the fire. Pour 1 tbsp into it. l. olive (!) oil. The pan must be very hot.
The hardest part remains - frying the meat. There are six degrees of doneness in American steak.
Blue (Very Rare) - warmed up, almost raw.
Rare - rare, rare, fried on the outside.
Medium rare - pink juice, no blood.
Medium - light pink juice
Almost cooked (medium well) - clear juice
Well done - perfectly cooked meat, without juice.
You choose what level of doneness you like. My favorite option is: Medium rare - pink juice, no blood. As my American friend says, anything overcooked more than “pink juice” is like a galosh.
Half an hour of marinating the steak in a mixture of lemon and garlic has passed, the frying pan has heated up. Clean the steak from any remaining lemon-garlic marinade and season with salt. Place the meat in a very hot pan and press down lightly with a spatula.
Without further distractions and looking at the clock, fry the meat! Usually the steak is fried for 2-3 minutes on each side, in extreme cases - 3-5 minutes. If we fry longer, we will end up with that same inedible galosh.
If, for some reason, you want to fry it more intensely, you don’t need to cover the frying pan with a lid, as is customary here, just let it simmer. Simply after searing the steak, reduce the temperature of the pan or transfer the meat to a cooler surface.