Juicy beef steak in the oven. Beef steak in the oven

14.10.2018

Steaks are the pride of culinary specialists of the American continent. If you want to make this popular "overseas" dish even more tempting and healthy at the same time, you need to choose the right recipe for beef steaks in the oven. There are several options for preparing such yummy - they are all quite simple and provide for a dinner that will definitely cheer you up, as it will turn out to be incredibly tasty.

Beef steak with wine sauce is a dish that in the old days was served at the table only on major holidays. But you can pamper yourself and loved ones with this miracle of cooking at least every day. Seasonings, dry wine and red onion flavors make the meat slightly spicy and very aromatic, while the oily sauce gives the dish a luxurious juiciness. Roasting in the oven keeps the steaks from drying out. Learn how to cook beef the best!

Ingredients:

• boneless beef (tenderloin) - 0.7 kg;
• dry red wine - ½ cup;
• Crimean onion - 1 piece;
• olive oil - 100 ml;
• butter - 60 g;
• salt, thyme, black pepper - to taste.

On a note! If you want to cook steaks with blood, it will be enough to bake for 5 minutes, and if you want to properly fry the beef, you need to wait 10 minutes.

Cooking:

Gastronomic delight!

If you and your household are connoisseurs of the taste of meat dishes, which is replete with various shades, sourness and mustard "motifs", then you should cook a beef steak in the oven in foil according to this recipe. Roasting in foil will help preserve the maximum amount of juice and enhance the flavor of the dish.

Ingredients:

• beef tenderloin - 0.6 kg;
• vegetable oil - 40 ml;
• nutmeg - 5 g;
• dried ginger - 3 g;
• dried basil - 5 g;
• dry mustard - 3 g;
• salt - to taste.

Cooking:

The proposed recipe surprises with minimalism. But therein lies the secret of its popularity. The taste of quality meat, slightly emphasized by spices, is just what you need when it comes to bone-in beef steaks. Sea salt and familiar black pepper are excellent natural flavor enhancers that will make your beef unbeatable, and without any foreign flavors and odors.

The key to success in this recipe is the right meat and good vegetable oil. It is obvious that spoiled or overly tough beef (using meat from an animal that is too old) is not good for any dish, and low-quality “sunflower gifts” give the steaks the taste of burnt butter.

On a note! How much to fry beef steaks on the bone depends on your taste preferences. Rare steak will be done in 3 minutes (at 38°C), medium raw in 5 minutes (55°C), medium rare in 7 minutes (60°C), almost done in 8 minutes (68 °C) and well-done in 9 minutes (70°C).

Ingredients:

• beef on the bone, aged 28 days (such meat has a more concentrated taste) - 2 pieces of 300-400 g each;
• sea ​​salt, black pepper, vegetable oil - to taste.

Cooking:

Beef steak in the oven is not only incredibly tasty, but also a healthy dish. The meat turns out to be soft and juicy, and if you cook it without preliminary frying in a pan with oil, then it can even be called dietary.

• beef;
• oil, olive oil is best;
• spices: ground black pepper, rosemary, thyme;
• salt.

Approximately a kilogram piece of meat is well washed, dried and cut into portions. From 4 tablespoons of oil, spices and salt, we prepare the marinade, where we spread the beef and leave to marinate for an hour. After that, fry the pieces in a preheated pan with vegetable oil for two minutes on each side to get a delicious crust. We shift the beef to a baking sheet and send it to the oven for a quarter of an hour at a temperature of 180 degrees.

• beef;
• soy sauce;
• vegetable oil;
• Provencal herbs;
• black pepper;
• salt.

Wash one kilogram of meat, dry it with napkins or a paper towel, cut it into the required number of pieces. From 60 milligrams of soy sauce, a teaspoon of Provence herbs, a tablespoon of vegetable oil and salt and pepper, we prepare the marinade to taste. Pour the steaks with this marinade and leave for an hour. Then fry the pieces until golden brown in a frying pan with hot oil and put in the oven for a quarter of an hour at 180 degrees.

• beef;
• vegetable oil;
• spices;
• salt.

We wash the meat, wipe it from the remnants of the liquid, cut into portioned pieces and lightly beat off. From salt, a tablespoon of vegetable oil, your favorite spices and spices, we prepare the marinade, in which we leave the beef for an hour. At this time, turn on the oven in the "Grill" mode and heat up to 220 degrees. Put the marinated pieces of meat on a baking sheet or wire rack and put in the oven for 4 minutes. After that, take it out, turn it over and put it back in the oven for another 4 minutes. Take out and let stand for 5 minutes before serving.

Steak can be made with pork, chicken, and even fish. But real gourmets prefer to cook this dish from beef.

Beef steak in the oven - the basic principles of cooking

Steak is a dish that came to us from America and is a piece of meat three centimeters thick, fried on both sides.

To prepare this dish take beef tenderloin. It has a minimum of fat and streaks, due to which the meat is tough. It is better, of course, if it is fresh or chilled meat. But if a frozen product is used, it is first thawed and dried on napkins to get rid of excess moisture.

Beef is cut exclusively only across the fibers. Only in this case the meat will turn out soft and juicy.

Before cooking, the steaks are rubbed with spices and left for a while so that the meat is saturated with their flavors. You need to salt just before sending it to the oven.

Steaks begin to bake at a high temperature so that it is covered with a golden crust and all the juice is preserved inside. Then it is brought to readiness by lowering the temperature.

Recipe 1. Beef steak in the oven with herbs

Ingredients

half a kilogram of beef fillet;

ground pepper;

spices;

90 ml of vegetable oil;

salt.

Cooking method

1. We wash the beef and dry it with paper towels. If there are films, carefully cut them off. Cut the meat across the grain into five slices of the same thickness.

2. We put the pan on an intense fire and grease it with oil. We spread the steaks in it and fry on both sides, for three minutes on each.

3. In a cup, mix the oil with salt and herbs. With the resulting mixture, grease the steaks on top, turn over and grease the other side with marinade.

4. Put the beef slices on foil and seal with an envelope. We send it to the oven and bake at 180 degrees for half an hour.

5. Turn off the temperature and leave the meat in the foil for another ten minutes. Serve with a side dish or vegetable salad.

Recipe 2. Beef steak in the oven with onions

Ingredients

400 g of beef;

fine salt;

three small onions;

three cloves of garlic;

spices;

100 ml of dry wine.

Cooking method

1. Rinse the meat well under running water, clean it from surface films and dry it with a towel. The piece should be no more than four centimeters thick. Make several transverse incisions in it. Peel the onion and garlic and cut into rings. Insert an onion ring and garlic into each slit. Rub the steak with salt, spices and ground pepper. Leave for 15 minutes to soak in the aromas of spices.

2. Line a baking sheet with foil, folding it in half. Put a layer of onion rings on it, pour in the wine and lay out the steak. Wrap the meat as tightly as possible in foil so that the juice does not leak out.

3. Make a few small holes in the top of the foil for steam to escape. Put in the oven, preheating it to 180 C for 40 minutes. If you like rare steak, reduce the cooking time to 25 minutes.

Recipe 3. Beef steak in the oven with white wine, honey and ginger

Ingredients

0.5 kg beef fillet;

30 ml of vegetable oil;

bulb;

30 ml soy sauce;

80 ml dry white wine;

garlic - three cloves.

Cooking method

1. We wash the beef fillet under the tap, dry it with a napkin and carefully cut off the top films. Cut the meat into slices two centimeters thick across the grain.

2. Peel the onion and garlic, finely chop and combine with soy sauce, grated ginger, wine and honey. We mix everything well. We place the steaks in the resulting mixture and leave to marinate for two hours.

3. After the allotted time, we take out the meat, dip it with a paper towel from excess moisture and grease with oil.

4. Preheat the oven to 180 C. Put the beef on the grate and bake in the “Grill” mode for seven minutes on each side.

5. We shift the steaks into a heated ceramic dish, cover with foil and hold for some more time. Serve the meat with a side dish of grilled or boiled vegetables.

Recipe 4. Beef steaks in the oven with sauce

Ingredients

kg of beef pulp;

75 ml of red wine;

60 ml of currant juice;

90 g butter;

90 g wheat flour.

Cooking method

1. Wash the beef, carefully cut off the films and dry with a napkin. Cut the meat into 3 cm thick steaks. Mix the pepper with salt and rub each slice of beef with this mixture.

2. Fry the steaks in a well-heated pan for three minutes on each side.

3. Fold the beef into a deep thick-walled dish and place in an oven preheated to 180 C for a quarter of an hour.

4. Melt the butter in a saucepan. Add flour and fry until golden brown.

5. Gradually pour in the broth, while constantly stirring so that lumps do not form. Bring the mixture to a boil and cook over low heat for ten minutes.

6. Pour currant juice and red wine into the sauce. Lightly salt and season with red pepper. Stir as soon as the sauce begins to boil, turn it off immediately. Arrange the steaks on a plate, pour over the sauce and serve.

Recipe 5. Beef steak in the oven with lemon

Ingredients

30 g vegetable oil;

500 g beef fillet;

freshly ground pepper;

table salt.

Cooking method

1. We clean the washed beef from the films and dry it with napkins. Cut the meat into slices two centimeters thick.

2. Cut the lemon in half and squeeze the juice out of half. Add oil to it and season with pepper. We mix.

3. We spread the steaks in the marinade and stand for an hour.

4. We heat up a dry frying pan well and fry the steaks in it on both sides for two minutes on each. The meat should be covered with a ruddy crust, so it is fried over intense heat.

5. Put the steak on a baking sheet. We put a thin circle of lemon on each slice of beef and bake at 180 C for a quarter of an hour. We shift the steaks into a deep heat-resistant form, cover with foil and let stand for ten minutes.

Recipe 6. Marble beef steak in the oven

Ingredients

500 g marbled beef;

ground black pepper;

100 ml of olive oil;

salt;

30 ml of vinegar;

5 g oregano;

four cloves of garlic;

3 g hot pepper;

5 g dried parsley.

Cooking method

1. In a bowl, combine olive oil with spices and vinegar. We mix. Wash marbled beef under the tap, dry with a napkin and cut across the fibers into steaks.

2. Place the beef slices in a bag, pour the marinade over, shake well and leave for a couple of hours in the refrigerator.

3. Then we take out the meat and leave it for another hour. We put a frying pan with oil on an intense fire. We dip the steaks with a napkin and fry on both sides for three minutes on each.

4. We line the form with foil, put the steaks in it and send it to the oven for half an hour, heating it to 180 degrees. We take out the meat, wrap it in foil and let it stand for several minutes.

Recipe 7. Oven beef steak with mushrooms

Ingredients

100 g of any mushrooms;

500 g of beef;

30 g of saffron;

two stack. guilt;

100 shallots;

50 g basil;

100 g of the white part of the leek;

20 g oregano;

30 g butter;

30 g of olive oil;

ground pepper;

lemon juice of one lemon;

a pinch of salt.

Cooking method

1. We wash the beef and cut it into rectangular pieces four centimeters thick. Boil the meat in lightly salted water for an hour.

2. We take out the boiled beef from the broth, put it in a heat-resistant form, pour it with wine and marinate for two hours, turning it over from time to time. We put the oregano and basil in a blender, pour in the olive oil, lemon juice and season everything with pepper and salt. We beat everything until smooth.

3. Transfer the resulting mixture to an airtight container and put it in the refrigerator. Dissolve the butter in a frying pan and sauté finely chopped shallots and leeks and saffron in it. Cook until the onion is soft. Mushrooms clean, wash and cut into small pieces. Add to the onion, salt, pepper, and simmer, stirring constantly, for about five minutes. Cut each steak in half lengthwise without cutting all the way through. We put the mushroom fry in the middle and fasten it with a thread or skewers.

4. We coat the steaks with mashed potatoes from the refrigerator, put them on a baking sheet and bake for ten minutes on each side. Serve with vegetables or herbs.

Beef Steak in the Oven - Tips and Tricks

• Determine the baking time, depending on the desired degree of roasting of the steak.
• If you doubt that the meat will turn out soft, use a marinade with the addition of any acid.
• The meat will turn out soft if you grease it with ready-made mustard before baking and leave it for a few minutes.
• Cut steaks only across the grain.
• Wrap the finished steaks in foil and leave for a while so that the meat comes up.

Steak can be cooked from any meat and even fish. But gourmets prefer beef steaks. It is believed that it is from this meat that they are the most delicious.

To enjoy a real steak, you need to choose the right meat.

Beef steak: the subtleties of cooking

• It is better to take tenderloin for steaks. It has no fat and little connective tissue, which makes the meat tough.
• If the beef is young, you can use the shoulder blade, the inside of the hind leg, thin and thick edges. But in this case, the quality of the steak will be worse.
• The meat is always cut across the grain. So it will be better fried and will be softer.
• Steaks are rubbed with pepper and spices before frying. It is advisable to salt them before sending them to the oven so that the meat juice does not stand out ahead of time.
• To make the steaks juicy, you need to quickly achieve the appearance of a fried crust, which will not allow the juice to flow out.
• First, the steaks are baked at a high temperature, then it is reduced, and the dish is brought to readiness, choosing the desired degree of roasting.
• If the peculiarity of the oven is such that a golden crust does not form on the steaks, then they must first be fried in a pan, making a big fire, and then brought to readiness in the oven, setting the temperature to 170-180 °.

Beef steak with herbs in the oven

Ingredients:

• beef fillet - 500 g;
• herbs (rosemary, thyme, basil) - to taste;
• salt;
• vegetable oil - 3 tbsp. l.;
• ground pepper - to taste.

Cooking method

• Wash the meat, pat dry with paper towels. Cut across the grain into 4-5 slices.
• Put the steaks in a well-heated frying pan, greased with a thin layer of oil. Fry them on both sides over high heat for 2-3 minutes.
• In a bowl, mix oil, salt and herbs. Brush the top of the steak with this mixture. Flip it over to the other side. Brush again with marinade.
• Transfer the steaks to the foil, seal with an envelope. Send to the oven. Bake for 20-30 minutes at 180°.
• Turn off the oven. Let the meat rest in foil for another 10 minutes, then serve.

Note: If you like well-done meat, it is not necessary to wrap the steaks in foil. Put them in the oven in the same pan you fried them in. Bring to readiness at a temperature of 180 °. Take the pan out of the oven and cover it with foil or a lid. Leave for 10 minutes.

Beef steak in white wine in the oven

Ingredients:

• beef fillet - 500 g;
• onion - 1 pc.;
• honey - 1 tbsp. l.;
• dry white wine - 80 ml;
• garlic - 3 cloves;
• ginger - to taste;
• soy sauce - 1 tbsp. l.;
• vegetable oil - 1 tbsp. l.

Cooking method

• Cut the prepared meat into slices 2 cm thick.
• In a bowl, mix chopped onion, crushed garlic, honey, wine, ginger, soy sauce.
• Put the meat in the marinade and soak for 1-2 hours.
• Pat the steaks dry with paper towels. Lubricate with oil.
• Preheat oven to 180°. Place the meat on the grill. Grill for 7 minutes on each side.
• Transfer to a warmed plate, cover with foil and rest for a few more minutes. During this time, the steaks will reach readiness.

Beef steaks marinated in herbs and soy sauce in the oven

Ingredients:

• beef fillet - 500 g;
• aromatic herbs (basil, thyme, rosemary, coriander or others) - to taste;
• soy sauce - 1 tbsp. l.;
• vegetable oil - 1 tbsp. l.

Cooking method

• Cut the meat across the fibers into pieces 2.5-3 cm thick.
• In a bowl, mix oil, dry herbs, soy sauce.
• Pour the sauce over the meat and leave to marinate for 1-2 hours.
• Remove from marinade and pat dry with paper towels.
• Spray a frying pan with oil, heat well. Fry the steaks over high heat on both sides until golden brown.
• Transfer to a baking sheet lined with foil. Place in a preheated 180° oven and bake for 10-15 minutes. The time depends on the degree of doneness chosen.
• Leave the steaks in the switched off oven for another 5-10 minutes.

Beef steak with lemon in the oven

Ingredients:

• beef fillet - 500 g;
• salt;
• black pepper - to taste;
• lemon - 1 pc.;
• vegetable oil - 1 tbsp. l.

Cooking method

• Wash the meat. Blot with paper towels. Cut into slices 2 cm wide.
• Mix oil, pepper and lemon juice squeezed from half a lemon.
• Put the pieces of meat in the marinade and soak for 1 hour.
• Fry the steaks in a dry hot pan - 2 minutes on each side. To form a golden crust, the fire must be as large as possible.
• Transfer the steaks to a baking sheet. Place a thin circle of lemon on each slice of meat. Place in the oven and bake for 15 minutes at 180°.
• Let the steaks rest for 5-10 minutes, covered with foil.

Note to the owner

• You can determine the time for roasting steaks in the oven, taking into account the chosen degree of roasting of the meat.
• You can choose absolutely any marinade. The taste of the finished dish will depend on this. If you doubt the softness of the purchased meat, use a marinade to which add any acid. It can be vinegar, lemon juice, citric acid, apple cider vinegar, sour cream, wine.
• Ready-made mustard also softens meat well. Lubricate the fillet with it and soak for several minutes. Remove the remaining mustard with paper towels. Next, cook the steak according to the selected recipe.

Cooking a good steak is a dream of many, but not everyone succeeds. Meanwhile, the cooking process is very simple. You just need to know some of the nuances and secrets.

If you take regular beef, then the only option that will work for a steak is tenderloin.

If you take marbled beef, then there are more options. In general, manufacturers of marbled beef supply already cut and sliced ​​steaks in vacuum packaging to stores. In addition to premium cuts like Ribeye, which is a thick edge, and Striploin, which in turn is a thin edge, as well as filet Mignon, the carcass of a marbled bull is rich in a wide variety of pieces of excellent meat, suitable specifically for frying in a pan and on a grill. The main differences between premium marbled meat and alternative parts of the carcass can be considered the ease of processing and cutting the steak, the softness of the resulting steak.
The steak should be thick, the thicker the easier it is to cook. If the steak turned out to be thin, then you need to be a professional to catch marbling, not to let the fat leave the meat, not to overcook. So about 2 - 2.5 cm thick is a normal steak. For thinner steaks, reduce the heat treatment time.

Do you need to hit back?
Steaks don't bounce. Even if they are made from ordinary beef, from tenderloin. Its upper, thickest part goes to steaks and does not need to be beaten off. They beat the tenderloin closer to the tail, but here they do not make steaks, but langets, for example.

Blue - the so-called raw roast (no more than 2-3 minutes), the meat inside has a temperature not higher than 39-40°C.

Rare is almost underdone meat (only 3-4 minutes to cook). However, there are many connoisseurs of just such steaks, fried outside and red inside. t ° meat at the same time is 45-48 ° C

Medium rare - this is lightly fried meat meat with juice, which has a rich pink color. (It will take 5-6 minutes to cook), the t° of the meat will be about 48-53°C

Medium - medium rare meat, the most preferred degree of roasting, in which the meat retains light pink juice inside. (It will take 6-7 minutes to cook), t ° meat will be 53-57 ° C

Medium Well - this is normally fried meat with clear juice inside (it will take 8-9 minutes to fry), t ° meat is about 57-62 ° C

Well Done is a well-done meat that is greyish to brown in color with no red or pink streaks and little to no clear juice. It will take about 10 minutes or more to cook, and the temperature of the meat will be from 65 ° C and above.
What to fry
A cast iron skillet works best. Plain or grill pan with a corrugated surface. It removes excess fat, and the meat is well fried, a crust forms on it.
How to fry the right steak?
- The thickness of a traditional steak at which you can accurately determine the cooking time and get an excellent result is at least 2.5 cm.

Taking the meat out of the refrigerator, wash it, dry it with a towel, leave it to lie on a plate for 20-25 minutes, at least. Meat should be at room temperature. The fact is that cold meat behaves differently when heated and you risk spoiling the taste of the dish.

Before frying, the pan should be as hot as possible.

You can apply your favorite vegetable oil to the steak itself, or you can grease the pan (I always grease the steak with olive oil, I do not grease the pan). Sending the meat to the grill, you do not need to lubricate it with oil. Do not salt or pepper!

Fry the steak on each side to the degree you want, an average of 3 minutes (for a steak 2.5 cm), then reduce the heat a little and fry the meat a little more on each side.
I fry steaks for the degree of Medium doneness with a thickness of 2 cm for 1.5 - 2 minutes on one side, then on the other, then for another 1.5 minutes on each side, I do not reduce the fire.
I fry steaks 1-1.5 cm thick for 1.5-2 minutes on each side, do not re-fry.

Transfer the steak to a preheated plate and leave to "rest" for a short time. The heat of the plate and a few minutes of rest will allow the meat not to cool down and most fully reveal its luxurious taste and juiciness.

Salt and pepper. You can put a piece of butter.
There is another way to cook:
Heat a dry frying pan and put the meat on it. Oil is not required, we have a piece of meat smeared with olive oil. The meat must be fried until golden brown. 30 seconds on each side, no more. And then bring it to readiness in the oven.

Your steak is ready! Enjoy your meal!