Step 1: Making minced meat.

We wash the piece of meat and use a knife to cut off the rough film and tendons, if any. We cut the prepared meat into thin slices, which, in turn, are cut into strips, and the strips are chopped into small pieces. Then we chop the meat additionally with a knife. 5 minutes. The result is hand-chopped minced meat. We do the same with beef lard. Peel the onion and garlic and cut into small cubes. Mix the finished minced meat with chopped lard, onion and garlic. Break the egg into the minced meat, pour it in and mix thoroughly. Then pepper and salt the minced meat, add spices and stir again. Now you need to beat the minced meat. To do this, we take it in our hands and forcefully throw it into the bowl. Let's repeat this three times. We do this so that the minced meat is compacted and does not fall apart during frying.

Step 2: Grill the steak.

From the resulting minced meat we form steaks. They should have a round shape and a thickness of about 1.5 cm. To prevent the minced meat from sticking, wet your hands with cold water from time to time. Heat a frying pan, grease it with vegetable oil and lay out the steaks. Fry them over medium heat. After the steak is cooked on one side, use a spatula to carefully turn it over to the other side. On average, one side is cooked through 10 minutes. Make sure that the heat is not too high, otherwise the steak will cook on the outside and remain raw on the inside.

Step 3: Serve the chopped steak.

Serve the steak hot, sprinkled with herbs, with any side dish and sauces. Bon appetit!

Traditionally, steaks are made from beef, but you can use pork if you prefer.

If you don't have time to mince meat by hand, you can grind the meat and fat in a meat grinder.

If the steaks are large, sear them on both sides over medium heat, then reduce the heat to low and cook until done.

Particularly popular are rare steaks with slightly pinkish meat inside. But they need to be made only from the freshest meat, the quality of which you are sure of.

Hello, dear friends!

To make up for the long pause in cooking, I decided to take on a delicious dish. And not just like that, but with an eye to one more thing. Today’s post is about how to cook chopped beef steak so that it turns out to be a savory, delicious, aromatic “Provençal” steak (I’m not afraid of this word).

It all started when I decided to master . Well, for those who don’t know, first you need to learn how to make chopped steaks (the cutlet that is placed inside).

But this is not just a cutlet for you; a flavorful chopped steak in some cases can be a very worthy competitor to a tasty steak. Or its alternative. There are situations when it is better to turn a piece of beef tenderloin into a juicy and delicious steak than to get a steak of unpredictable toughness. (Yes, there are all kinds of cows). And with a steak, you don’t have to worry that the dish will suffer from the age of the cow...

So, if everything is in order, then for chopped beefsteak we will need

Ingredients

(for 2 steaks)

• 300 g beef tenderloin
• Salt pepper
• Vegetable oil for frying
• 1 tbsp. olive oil
• 10 g butter
• 10 capers (optional)
• 5 olives (optional)

Preparation

So, as I wrote, for chopped steak we need beef tenderloin. You need to take a thick piece, then the steak will be more juicy. You can use the pulp instead of the tenderloin. But in this case, you will need to pay more attention to removing the skin and veins.

Yes, don’t forget to sharpen your knife before cooking: since we will be cutting meat, we need a very sharp knife.

So, at the very beginning, remove all unnecessary “connective tissue” from beef meat. Cut everything off and throw it away, leaving only the beautiful meat.

Cut this meat into strips, these strips into thin strips and chop into small pieces with a knife.

After which you will get a slide like this.

Salt and pepper the chopped meat, transfer it to a deep container and here you need to add a tablespoon of olive oil.

And the moment has come when this ground beef needs to be kneaded. We just knead it with our hands for about 5 minutes. This is simply necessary so that the minced meat “sets”: it releases starch for viscosity and then sticks to the “heap”, since we do not put an egg here for binding, unlike ordinary cutlets.

In addition, after the “kneading”, in order to comply with the technology and proper preparation, the minced meat must be left. That is, you take all the chopped minced meat and smack it into a bowl. For those who are afraid that they will scrape the minced meat from all the walls of the kitchen furniture, it is recommended to put the minced meat in a cellophane bag, or better yet, two (if one suddenly breaks). And “smack” the bag of meat. I didn’t use a bag, but at the moment of beating I felt like a real professional cook. Yes, it’s tedious to hit it 5-7 times.

After this execution, you will end up with such a beautiful mound of minced meat.

Now all that remains is to form two steaks. Typically, it is recommended to make the steak 1.5 cm thick. You can go up to 2.5 cm, but if you later need to make a hamburger with it, you need to think about making it comfortable to bite. Well, if it is thicker, then you will need to fry it a little more.

I used a forming circle to form beautiful chopped steaks, but it also works well without it.

Fry in a well-heated frying pan in vegetable oil on both sides, 2-3 minutes on each side. Not more.

Beefsteak is a dish that can be eaten at varying degrees of doneness. I really don’t recommend drying it, because then the meat loses all its juiciness and becomes like a “sole,” as the French say.

After the steak is fried on both sides, remove it from the pan and place a small piece of vegetable oil on top.

You can serve the steak with an egg: you can use both a soft-boiled fried egg and a raw yolk on a chopped steak (this is as much as you have the taste for, if you are not used to it).

I've cooked steaks this way many times. And I’ll tell you, if you want to cook a savory, delicious, aromatic chopped Provençal beefsteak, then add capers and a few chopped olives to the meat. (I recommend rinsing the capers before adding them). Thanks to capers (thank you, Alla and Luda), the steak becomes piquant.

If you do not take tenderloin, but simply beef pulp, then it is better to grind the pulp in a meat grinder: there will be less fuss (the pulp contains more veins, and chopping it will be long and tedious).

The readiness of steaks is characterized by degrees of doneness. In European cuisine, there are the following degrees of roasting:

• “Rare” - uncooked meat with red meat juice (200 °C, 2-3 minutes)

• Uncooked (medium rare) - meat with bright pink juice (190-200 °C, 4-5 minutes)

• Medium - meat with pinkish juice (180 °C, 6-7 minutes)

• Almost fried (medium well) - meat with clear juice (180 °C, 8-9 minutes)

• Well done - absolutely fried meat, almost without juice (180 °C, 8-9 minutes + additional cooking in the oven)

I like it when the steak is “medium” or “medium.”

Have fun cooking and see you soon!

A properly cooked beef steak is an invariably juicy and incredibly tasty dish. It can be prepared according to all the classic canons, but such a dish will not lose anything if you experiment with adding sauces and additional ingredients.

Cooking steak the traditional way is easiest. The dish does not require a lot of ingredients or time, but is ideal for any side dish.

This is a truly masculine dish, which does not suit excesses. Therefore, all you need to prepare it is meat and a minimum of spices.

Required Products:

• two spoons of broth;
• 0.4 kg beef;
• spices to your taste;
• a piece of butter.

Cooking process:

1. For the dish we use only good meat without fat. Tenderloin is perfect. We rinse it under cool water and cut it into portions. They should be thick enough.
2. Carefully coat each piece on all sides with the selected spices. This is necessarily salt and black pepper, as well as any other herbs suitable for meat.
3. Heat the frying pan, oil it and fry the prepared pieces for about five minutes on one side and the other until a beautiful color is formed. The degree of readiness can be checked by pricking it with a fork - the liquid that flows out should be clear.

How to cook with ground beef

Minced beef steak is also a classic recipe that belongs to English cuisine. Men will definitely appreciate this dish.

Required Products:

• 0.5 kg of good minced meat;
• spices to your taste;
• 20 grams of butter;
• two cloves of garlic.

Cooking process:

1. You can use not already prepared minced meat, but meat. Then it will have to be finely chopped and beaten, turning it into a homogeneous mass. Grinding through a meat grinder is not recommended due to the formation of a large amount of juice. For a classic steak, the meat is cut only across the grain. This helps maintain the juiciness and softness of the finished dish.
2. Form the mixture into medium-sized cutlets. Wide and flat “washers” about two centimeters thick are ideal.
3. Sprinkle the preparations with the selected spices, you can coat them a little with olive oil and let them soak for 25 minutes.
4. Fry the meat on the grill or frying pan for four minutes on both sides, then transfer to a baking dish.
5. Top the meat pieces with grated garlic and a small amount of butter. Keep in the oven for another 10 minutes at 200 degrees.

Recipe with eggs

Required Products:

• 0.4 kg of meat or prepared minced meat;
• seasonings to your taste;
• five eggs;
• 0.1 kg of hard cheese;
• a piece of butter.

Cooking process:

1. If you have a whole piece of meat, then you must grind it in any convenient way (cut or mince). We immediately combine the finished minced meat with seasonings and one yolk.
2. We form wide and thick cutlets from the mixture, wrap them in cling film and beat them very lightly.
3. Put the butter in a hot frying pan and after it melts, lay out the pieces. Fry them on both sides for about five minutes.
4. While the meat is “reaching”, in another frying pan we make a fried egg from the remaining eggs. Before removing, sprinkle it with grated cheese. It should have time to melt.
5. Place eggs and cheese on the cutlets and serve.

Beef steak minced from beef in a frying pan

Chopped steak, although somewhat reminiscent of cutlets, actually turns out much tastier.

Required Products:

• any spices to your liking;
• a spoonful of vinegar and olive oil;
• 0.4 kg beef.

Traditionally, for steak, the flesh is taken from the thighs or back, as well as the head part of the tenderloin.

Cooking process:

1. First of all, we wash the meat, remove all excess from it and then grind it. It is best to chop it very finely with a knife, but you can also use a meat grinder.
2. Season the mass with spices, add vinegar, wrap it in a bag or in cling film and beat it to make it denser. Place in the refrigerator for 20 minutes.
3. Make wide pieces from the chilled minced meat, about 10 centimeters in diameter and about 2 - 3 centimeters thick.
4. Cover a hot frying pan with oil and cook the steak, frying it on each side until a nice crust forms.

Restaurant dish – beef steak “Flambé”

You can also cook steak in a frying pan according to the French recipe. But the most interesting thing is that after this you still have to burn it.

Required Products:

• three tablespoons of cognac or brandy;
• 0.35 kg beef;
• 150 grams of cheese;
• seasonings to taste;
• a piece of butter.

Cooking process:

1. We wash the selected meat, cut it into portions two centimeters thick and beat it a little, wrapping it in cling film.
2. Coat each piece well with spices.
3. Grind the cheese and heat the oil in a frying pan.
4. Roll the steak in cheese and immediately place it in the pan. Fry the pieces for a few minutes on each side.
5. We heat the brandy over a candle flame (if you are not a romantic, then use matches or a gas burner). Pour it onto the meat, set it on fire and wait until everything burns out. Done, time to serve.

How to bake beef steak with tomato sauce

Required Products:

• 0.4 kg of meat;
• two tomatoes or 50 grams of tomato paste;
• seasonings to taste;
• 20 grams of butter.

Cooking process:

1. We cut the meat into portions and roll in the selected spices. Place them in a frying pan with melted butter and fry for 3 - 4 minutes on both sides.
2. Peel the tomatoes and puree them. Use the resulting tomato paste immediately - add a little hot water to make the mixture more liquid, add salt and pepper.
3. Place the steaks in a mold, pour in the sauce and cook for 10 minutes in the oven at 200 degrees.

Cooking with mushrooms

Required Products:

• one egg;
• 0.2 kg of mushrooms;
• spices to taste;
• spoon of flour;
• 400 grams of meat.
• 20 grams of butter.

Cooking process:

1. Grind the meat with a knife or through a meat grinder, mix with pre-chopped and fried mushrooms.
2. Add the egg here, add the spices and mix the mixture well.
3. Form thick round cutlets and lightly sprinkle them with flour. Fry in a heated frying pan with butter on both sides for about five minutes until golden brown.

Beefsteak is a fairly simple dish, but this does not in the least affect its popularity and taste. It is eaten in all countries of the world and at any time of the year, served for a regular lunch or on a holiday table. Try it too - you will definitely like it!

Beefsteak - many of you have probably heard about this dish. But do you know the details? A classic steak is simply beef fried in one piece. It’s delicious, no doubt, but the chopped beef steak has gained great popularity. Why? It’s all very simple – the same delicious meat, but it’s much more convenient to eat. Cooking chopped beef steak at home is not very difficult, but there are still certain rules.

They also concern the preparation of meat - after all, it will need to be chopped, and not just twisted in a meat grinder, and the correct frying of a beef steak in a frying pan - everything matters in this recipe. But all your efforts will be more than rewarded with the result - tasty, juicy meat, for which you will not be ashamed even in front of the most capricious guests.

Well, your family will be completely delighted with such a dinner, and even in the company of - or in the form of puree. I will be happy to share with you all the intricacies of how to fry a beef steak, and then you will tell me about your impressions in the comments to this recipe, okay? Then let's not delay, but let's immediately start preparing the beef steak. Let's go to the kitchen!

Ingredients for 4 pcs:

• 500 g beef tenderloin;
• salt, ground black pepper to taste;
• 2-3 tablespoons of vegetable oil.

How to cook beef steak:

To prepare a real beefsteak, we use beef tenderloin. Moreover, the meat must be fresh and not frozen (otherwise the steaks will turn out dry).

We wash the steak meat, remove films and fat. Cut the beef across the grain into thin slices, approximately 0.5 cm thick.

Then cut thin slices into strips.

Straws - in small cubes.

Chop the chopped meat with a knife for 5-6 minutes. We place the meat on the board in a thin layer, about 0.7 - 0.8 cm - this will make it easier to chop it. In this case, the knife must be sharp, then the process will go easily, without difficulty.

Add salt and ground black pepper to the prepared minced meat to taste. Mix the minced meat thoroughly for 3-5 minutes.

Then beat the minced meat: forcefully throw the entire mass of minced meat into the bowl 3-5 times. Thanks to beating, the minced meat becomes elastic, viscous, and during the frying process the steak will not fall apart or change shape. Be careful: while beating, small pieces of minced meat may fly around the kitchen. To prevent this from happening, you can put the minced meat in a plastic bag and beat the minced meat in the bag.

Divide the minced meat into 4 parts. Using hands greased with vegetable oil, form each part into a flat round steak approximately 1.5 cm thick. We trim the edges of the steaks with the flat side of the knife blade. Grease the entire surface of the steaks with vegetable oil.

Heat a frying pan well with vegetable oil and lay out the steaks. Fry over medium heat for about 5 minutes on each side (this is fully cooked: if the steak is pierced with a knife, clear juice will flow out of it). To obtain a medium-rare steak, fry it for 3-4 minutes on each side, and for weak - 2 minutes is enough.

Made from the head cut of beef. Usually it is meat of varying degrees of roasting.

Beefsteak: origin story

Despite the fact that people have long learned to fry beef, beefsteak acquired its name in the early 18th century in England. It was there that many learned what steak was. The dish began to spread in the homes of aristocrats, and even a “Beefsteak Club” was created, which included only one woman (the rest were men).

Over time, the popularity of the roasted cut of beef grew throughout the world, and all sorts of cooking techniques emerged. The classic recipe is English, served with Yorkshire pudding. In the United States, steak is most often consumed as a component of a hamburger, and grilling or barbecuing is also common.

Choosing meat for beef steak

We figured out what a steak is. How to choose the right meat for this dish? After all, it is the selection of meat that is an important detail when preparing the perfect beef steak. In addition to the fact that the product must be of high quality, there are a number of subtleties that must be taken into account:

• The correct color of beef is dark red, and the fat layers are white. The muscle fibers should be thin and dense, but not hard.
• A good dish cannot be made from frozen or steamed fillets. The meat must be kept at a certain temperature and humidity, so it is recommended to buy the product at a butcher shop.
• Beefsteak can be obtained from various parts of the carcass. The flesh of the back and thighs has a more delicate, juicy and refined taste.

By focusing on all the nuances, you can choose good meat, which will turn out to be a tasty dish if cooked correctly.

Degrees of doneness

How to cook beefsteak? In cooking, there are several stages of roasting meat. Each option has its own time and is suitable for specific parts of the carcass. For best results, you should familiarize yourself with the following types of roasting:

• With blood: cook at 200°C for 1-2 minutes on each side. When cooked this way, the outer part will be hot, but the inner part will remain cold and red in color.
• Lightly done: the meat is fried at 185-200 °C for 3-4 minutes, the inside acquires a bright pink hue and becomes warm.
• Medium rare: beef steak is fried at 180 °C for 5-6 minutes, the color of the inside becomes pale.
• Almost cooked: the meat is cooked for 7-8 minutes at 180 °C, the pink tint disappears and the juice becomes clear.
• Well done: the fillet is cooked for 9 minutes at 180 °C, then finished cooking in special equipment or an oven; the inside of the steak turns brown.

There is also a raw and overcooked type of roast. Both are not in good demand. The first one is more suitable for extreme sports enthusiasts. The second completely dries out the pulp, killing tenderness and rich taste.

When choosing roasting, follow this rule: a fattier and more marbled piece of beef will suit higher degrees.

Preparing for roasting

After choosing a good piece of beef, start cooking. An hour before cooking, remove the meat from the refrigerator and warm it to room temperature. The fibers are cut crosswise, which saves the pulp from being hard. The thickness of the piece is usually 3-4 centimeters.

To ensure uniformity and absence of deformation during frying, small parallel cuts are left on the meat. Beating with a wooden mallet will help soften the meat fibers, which is best done through a napkin so as not to damage the structure.

After preparation, you can move on to marinade, spices and seasonings, and then frying.

Secrets of the perfect steak

How to cook beefsteak? To get the perfect beef steak, you should pay attention to these recommendations:

• An important role is played by the dishes in which the meat is fried. A cast iron or ribbed skillet is ideal.
• The surface of the steak should be dry. Excess moisture is removed with a towel.
• Turn the fillet over with tongs or a spatula, but under no circumstances pierce it with a fork.
• It is worth considering that salt draws juices to the surface of the meat. The structure may differ depending on whether the meat is salted before or after frying.
• To better fry the inside of the fillet, finish cooking it in the oven, after covering it with foil.
• Do not put more than two steaks in the pan, otherwise the temperature will drop and the meat will stew.
• Place the finished dish on a warm plate, otherwise the pulp will give off heat to the dish and will float in its own juice.

Traditional whole meat steak

There are many variations of beef steak today. The meat is cooked on the grill, frying pan and in the oven. Use marinades and spices. Served in combination with various side dishes and sauces. The fillet is fried whole, chopped and even minced in a meat grinder.

The classic recipe does not involve pre-soaking the meat. It is seasoned with salt and black pepper. Lubricate the beef with vegetable oil infused with herbs. Thyme and rosemary are great.

Heat a thick-walled frying pan (preferably cast iron) to 200 °C, fry the pulp based on the cooking method. If desired, bring to readiness in the oven at 180 °C for 7-17 minutes, depending on the part of the carcass. After which the steak is left to brew for a couple of minutes.

When serving, cut the finished steak, so it stops cooking, and the correct degree of frying is determined by the meat.

Minced beefsteak

For an equally tasty steak made from minced meat, the beef is minced once. Add salt and black pepper, as well as a little water, to the resulting minced meat. The ratio of meat to fat for steak is 7:3. After mixing, beat the mass thoroughly with sharp throws into a bowl, thanks to this the texture will be more uniform and sticky.

Next, they are formed and sent to a heated frying pan with oil. Fry both sides for 4 minutes, if the piece is too thick, then a couple more minutes. After frying, place on a warm dish or wooden surface. Let the minced steak rest for a couple of minutes and serve on a plate. This recipe goes great with Yorkshire pudding and eggs or potatoes.

Hamburger

To prepare a steak from chopped beef, cut off the necessary part. Separate the pieces from excess fat. The fillet is chopped into small pieces with a sharp knife. To do this, cut the pulp across the fibers into strips, then the resulting slices are divided into cubes and chopped with a knife for several minutes.

Chopped onions, garlic and capers are prepared as additives. Combine all ingredients and season with salt, pepper, paprika and fresh herbs. You can also add ingredients as you wish.

Knead the mass with your hands and beat it for elasticity and homogeneity. Form cutlet-shaped cakes, grease with oil and fry, starting from the given degrees of frying. If desired, chopped beef steak is served with various sauces based on mustard, mayonnaise, and tomato puree.

Now we know what a steak is. As you can see, the process of preparing the right beef steak has its own tricks. But if you take them into account, you get a unique dish with which you can pleasantly surprise guests or pamper yourself and your loved ones.