How to cook delicious beef steak at home. Beef steak in a frying pan

One of my favorite dishes that I like to cook for myself is grilled steak. Cooking the right steak is not such a simple process. But I improved my recipe over and over again. This step-by-step instruction will explain to you in detail how to cook beef steak at home in a frying pan.

This guide is intended for people with cooking experience. For those who do not feel comfortable in the kitchen, it is better not to take on this dish. Cooking the perfect steak is a very precise and time-sensitive process. But you can easily cope with this if you prepare everything correctly and follow my instructions.

Stage 1: Equipment and ingredients

Here's a list of what you'll need to cook steak.

Devices

plate
one pan, the size of your steak
forceps
plate
clock with timer

Ingredients

One steak
Olive oil
Butter
Salt
Pepper
Fresh garlic (or dried)

Step 2: Buying a Steak

The first thing we need to do is find the right steak to cook. To do this, it is better to go to a place with a large selection of quality meat. In these places the meat is usually a little more expensive, but in my opinion it's worth it.

I took a 250 gram selected steak. It is small enough for one person and relatively inexpensive. Choose meat that looks appetizing to you! If funds allow, you can choose an even better steak, but this miniature piece will do just fine for the lesson.

When you're at the store, make sure you have the remaining ingredients, such as olive oil, butter, salt, pepper and garlic. It's a great option to buy a few fresh heads of garlic if you don't want to use garlic powder.

Step 3: Preparing the Meat

When you get home you should let the meat warm through. In the store it was in the refrigerator, it was very cold there. Cooking a cold steak is not a good idea.

First, unwrap the meat and let it rest on a plate. While it sits, use salt and pepper to season the steak. Sprinkle on all sides, do not skimp on seasonings.

Usually it takes 20 minutes for the meat to warm up, it all depends on the size of the piece and how long it was frozen. It is important to warm the meat thoroughly so that during cooking in the pan you do not end up with a cold center.

While the steak is heating, take your time and make sure all other utensils and ingredients are ready. Place the frying pan over high heat. Before it gets hot, add enough olive oil to cover the bottom of the pan. You will need a lot more oil in the later stages of the process.

Step 4: Searing the steak

The next step is very important and can be dangerous. At this point, the pan should be very hot. You will use tongs to place the steak into the hot oil. At these high temperatures there will be a lot of splatter so be careful when turning the steak.

After you place the steak in the pan, start counting the time; it should lie there for 1 minute. After one minute has passed, turn it over to the other side and leave it like that for another 1 minute.

After a minute has passed, turn the steak sideways to sear the edges. Keep it this way until the edge is colored the same as the rest of the meat. Do this on both sides. Tilt the pan so that the oil pools on one side of the pan, this will make it easier to sear the edges of the steak. As in the photo above.

You should keep turning the steak at 1 minute intervals until you feel it is well cooked. The total length of time for this step depends on your preference and the thickness of your steak.
Now you are ready for the next step.

Step 5: Cooking the Steak

At this stage, the steak is already fried on all sides and the meat juice is sealed inside. Keep the stove low, medium heat.

It's time to cook the meat to the doneness you like. There are no exact instructions for cooking time, it depends on the thickness of the steak, the heat of the stove and other factors. You just have to check the meat often enough to make sure it's done or if you need to keep it on the stove. For this tutorial, I cooked my steak medium rare, leaving a small pink part in the middle.

Now that the pan is no longer so hot, you still continue to turn the steak at intervals of 1 minute.

Now is the time to add the garlic and oil. Cut a good piece of butter and place it in a frying pan, seasoning it all generously with garlic. I used garlic powder since I didn't have any fresh on hand. As you continue to turn the steak, allow the meat to absorb all that good flavor. Keep in mind that I am describing how to make a perfect steak, not a healthy one.

I cooked this steak for just 8 minutes, turning every minute to achieve medium rare. Again, I remind you that everything depends on the thickness of the piece and the cooking temperature, so I can’t guarantee you exactly the same result in 8 minutes.

Use tongs to check the meat. When you feel that the piece of meat has begun to thicken, it is probably medium done.
Once you've cooked the steak in the pan for a reasonable amount of time, it's time to remove it and place it on a clean plate.

Step 6: Take your time

Have you finished cooking your steak and are you ready to eat it? PATIENCE!

You need to let the meat rest before cutting it.

To ensure a truly juicy steak, the meat must be allowed to “rest” after cooking. If you cook a steak medium rare and cut it right away, the juices will run all over the cutting board. As a result, the meat will turn out less juicy, less aromatic and with an insufficiently rich taste.

Let the meat rest for 5 minutes. If you're not that patient, enjoy a bottle of beer in the meantime (age permitting!).

Step 7: Eat and Enjoy

You have been patient enough. You have waited 5 minutes. Now you can enjoy the amazing taste of steak cooked at home with your own hands.

This steak doesn't require any sauces. The sauce will only destroy the natural flavor you created on your stovetop.

Stewed vegetables and cold beer will perfectly complement your meat masterpiece. Enjoy!

Sometimes cooking a juicy steak can be an overwhelming task even for a person who is familiar with culinary intricacies. Thus, in the process of improper cooking, small pieces of meat can become overcooked, become dry and “woody,” while large pieces can become fried on the outside but remain raw on the inside. So, what is the secret of success and how to cook steak in a frying pan correctly?

First you need to choose a suitable frying pan. Professional chefs insist that it is best to use a heavy frying pan, for example, a grill, for these purposes. Of course, you can also cook steak on an electric grill. However, using a frying pan, you will have the opportunity to clearly control the entire process.

Step 1 - Select the meat

In order to cook a juicy steak in a frying pan, you need to choose the meat wisely. For steaks, it is not necessary to choose imported beef; you can easily get by with this product from a Russian manufacturer. For beginners, it is better to choose steaks, according to imported terminology, ribeye or striploin. These cuts are more suitable for frying meat; the steaks will turn out soft and juicy even if you mess up the cooking a little.

When choosing meat, pay attention to its marbling. Make sure the fat is distributed throughout the entire piece of meat. It is better to buy steaks with a classic thickness of 2.5 centimeters. If you take a thick piece of meat as a whole, then immediately think about whether you can cut it into the necessary pieces.

Now let's start preparing the meat:

Frozen steaks should be thawed gradually; it is better to leave the meat in the refrigerator overnight, then pat dry with a paper towel.
Take the steak out of the refrigerator in advance and wait until the meat warms up to room temperature. This will take about 20-30 minutes.
Lubricate the steaks with olive or any other vegetable oil on all sides and sprinkle with salt.

Step 2 - Prepare the pan

How to fry a steak in a frying pan and achieve amazing results? First, heat the container in which we will cook over high heat. However, we make sure that it does not start to smoke. In this case, the meat will burn and become tough. If, after you have laid out the steaks, a characteristic hissing sound is heard, then the frying surface has warmed up properly.

There is another method that allows you to clarify how hot the pan is. Place a few drops of water on its surface. If the droplet gathers into a ball and begins to “run,” then it’s time to start frying the meat.

Step 3 - Grill the steaks

How to fry steak in a frying pan? It all depends on what degree of roasting you like. So, if you want a juicy, medium-rare steak, follow this procedure:

Place the pieces of meat in the pan and fry them for one minute. Next, turn it over and wait another minute.
Turn the steaks over again and fry over medium heat for another 2 minutes on each side.
How to know the degree of doneness of meat? You should put pressure on him. And it’s better to do this with your finger to enhance tactile sensations. Meat with blood will be elastic, fried - hard. A juicy medium-rare steak, as practice shows, tastes like a cross between these two conditions.

How long to fry

You can choose the degree of roasting of meat, choosing the optimal time for cooking them. So how long should you grill a steak? If you want to receive:

Meat with blood, then no more than 1-2 minutes on each side. Plus 8 minutes for “rest.”
Medium rare steak, about 2-2.5 minutes. Rest time is 5 minutes.
The meat is medium rare, which means it should be fried for 3 minutes. Plus the “rest” time is 4 minutes.
Fried and juicy steak, then 4.5 minutes. It will be enough for the meat to rest for just one minute.

It is worth noting that if your steaks are more than 2.5 centimeters thick, then their cooking time should automatically be increased by a couple of minutes. You can accurately record the degree of doneness using a special meat thermometer.

Step 4 - Let the meat rest

It is very important to let the meat rest. Let the steak sit for a while after removing it from the heat. During this time, the temperature of the meat will become the same, the juices will be distributed throughout the entire piece, and the steak will become juicy.

Then remove the meat from the pan and transfer it to the pan. Sprinkle the meat with pepper and your favorite seasonings, put butter on top and cover with foil.

Leave the meat in a warm place for 5 minutes. Thanks to this, it will acquire tenderness and a real aroma.

Step 5 Serve

How to effectively serve steak at home?

There are several rules. Namely:

We select and serve knives without serrations. Then the pieces of meat will be cut evenly.
Place the stacks on heated plates. This will keep the meat warm and tender longer.
Many people believe that a properly cooked steak does not require sauce. If you are of the same opinion, then simply pour the juice that remains at the bottom of the pan over the pieces of meat.
You can serve absolutely anything as a side dish - from fresh vegetables and green salad to potatoes or rice, prepared in your favorite way.

I've been cooking steaks for many years, from a wide variety of meats, and I daresay I do it well. In this article, I decided to collect all my experience, which will allow you to achieve perfection in cooking steaks. And feel free to follow the links—they'll take you to other articles that cover various aspects of grilling and serving steak, like cooking the meat or making steak sauces.

How to cook a perfect steak

Cooking a perfect steak can be a challenge even for a skilled chef: small pieces of meat can cook too quickly, becoming dry and tough, too large pieces can burn on the outside without being cooked through on the inside. If you're new to cooking steak, I recommend using a heavy skillet or grill pan—a charcoal or electric grill is also great for steaks, but a skillet will be easier to control the temperature.

Step 1 - Prepare the Steak

Cooking a steak starts with choosing meat from a store or butcher shop. As a rule, imported beef is used for steaks, and although high-quality steaks from Russian beef have recently begun to appear, foreign terminology is still used to classify cuts of meat. The easiest way to practice frying steaks is on steaks. ribeye And striploin, also known as New York (in our classification, these cuts more or less correspond to thick and thin edges) - they are soft in themselves, and will turn out tasty, even if you miss the mark a little.

Pay attention to the so-called marbling of meat: fat should be distributed as evenly as possible throughout the meat, then during cooking of the steak these inclusions of fat will melt, making the meat more tasty and juicy. Classic steak thickness - 2.5 centimeters, and if you buy meat already sliced, make sure that the steaks are of the correct thickness, but if you take a large piece, try on how you will cut it. So let's get started.

If the steak was frozen, defrost it overnight in the refrigerator and pat dry.
Remove the steak from the refrigerator at least 20 minutes before grilling to allow it time to come to room temperature.
Brush both sides of the steaks with vegetable oil (I use olive oil, but you can use any unflavoured vegetable oil instead) and season generously with salt.

See also:

Step 2 - Heat the pan

Heat the skillet over medium-high heat until it is hot but not smoking (if the skillet is too hot, the steak will burn on the outside before the inside is cooked, resulting in a tough steak).
The sizzling sound you hear after you place the steaks in the pan will let you know if it has reached the desired temperature.
Another way to check the heating of a frying pan is to drop a little water on it: if you have heated the frying pan well, the droplet will form an elastic ball that will run across the surface of the frying pan like crazy.

Step 3 - Cook to taste

For medium rare, place the steaks in the pan without touching and let them cook for 1 minute.
Carefully turn the steaks over with tongs (be careful not to damage them to prevent any juices from escaping) and cook for 1 minute more to form a crust.
Turn the steaks over again and reduce the heat to medium. Fry for 2 minutes, turn over, and cook for another 2 minutes.
To test for doneness, gently press the steak with your fingertip. The rare steak should be soft and pliable, well-done and firm, and the medium steak, as it should be, will be something in between.

Steak cooking time

You can vary the steaks to your taste by increasing or decreasing the cooking time. The following is an approximate time for a 2.5cm thick steak. Thicker steaks require longer cooking times and vice versa.

Rare (with blood) - 1-2 minutes on each side, let rest for 6-8 minutes;
Medium rare (low-done) - 2-2.5 minutes on each side, let rest for 5 minutes;
Medium (medium roast) - 3 minutes on each side, let rest for 4 minutes;
Well done (well done) - 4.5 minutes on each side, let rest for 1 minute.

However, the most accurate (though not always accessible to a beginner) way to determine the degree of doneness of a steak is to use a meat thermometer.

See also:

Step 4 - Let the steaks rest

Leaving the meat to sit for a while is just as important as cooking it correctly - during these few minutes the juices will be distributed inside the piece, the temperature outside and inside will equalize, and the entire steak will become warm, juicy and tender.
Remove the steaks from the pan, season with black pepper and place in a baking dish. Place a piece of butter on each steak, cover with foil and leave in a warm place for 4-5 minutes.
Remember, it is better to let the steak rest longer than necessary, not less, this will allow it to acquire the greatest flavor and tenderness.

See also:

Cooking a juicy steak that melts in your mouth is not an easy task. Even if you do not deviate from the recommendations of the selected recipe, it is unlikely that on the first try you will be able to achieve the desired result with the desired roasting. To master the virtuoso art, you will need to study culinary techniques and techniques, have knowledge and experience in preparing meat dishes. A dish as aromatic and tasty as steak does not tolerate compromise. We'll tell you in this article how to choose and cook meat to a certain degree of doneness. So, let's cook beef steak on the grill at home.

Rules for choosing meat

Not just any meat is suitable for cooking steak. The culinary world offers steaks made from pork, lamb, fish, and poultry, but beef steak remains classic. Pulp without tendons is best. The presence of bones in this case plays a secondary role. T-bone steak, for example, one of the most popular dishes in meat restaurants around the world, gets its name precisely because of the presence of a bone that resembles the letter “T”. There are about a hundred more types of steaks. Here are the most popular ones.

Ribeye – For this steak, meat from the subscapular part of beef is used. Due to the large amount of fatty layers, red meat acquires a marbled color. It is considered the most unpretentious, and when cooked correctly the result is a juicy and tender steak. The recommended degree of roasting is medium - Medium or Medium rare.
Tibone– meat from the back and lumbar region.

Filet mignon– lean tender and soft tenderloin, has no bones or veins. Despite the large thickness of the piece, the fillet takes no longer to cook than a regular steak.
NY– the flesh is marbled in color, and along the edge there is a white fatty layer, which must be additionally fried at the final stage of cooking.
Porterhouse– a larger version of the T-bone steak. The meat comes from the lumbar part of the animal and has a large bone in the middle. The weight of a steak can exceed 500 grams, which is enough for a full dinner for two or three people.
Club– tender flesh from the back is used, the steak has a small bone.

But you can also use fresh, juicy meat to prepare fried steak. Tenderloin from a young or mature animal is best, but not from an old one. A good piece of steak is cut along the grain and should be about 3cm thick. In most supermarkets or markets you can buy already portioned steaks that do not need to be further cut into pieces. The flesh should be red or marbled in color, but not dark or pink.

When cooking steak, you do not need to beat the meat - this will irrevocably deteriorate the structure of the flesh. Steaks are prepared exclusively from chilled fresh meat; freshly frozen meat will lose all its juices during the defrosting period, and it will no longer be possible to get a tasty and juicy steak. And even fresh, chilled meat should be warmed to room temperature before cooking.

Recipes

Cooking steak is always a very delicate and sensitive process. And before moving on to the recipes, you need to figure out what degrees of roasting beef steaks are divided into.

Blue rare– when cut, the steak has a soft crust and looks like almost raw meat. Almost cold red flesh remains under the crust. This steak is in little demand and is suitable for everyone.
Rare a medium-done steak; when cut, you can see raw meat with blood, which has an appetizing and uniform crust around the edges. To achieve this level, you need to fry the steak on each side for 1 minute. The temperature in the core of the steak does not rise above 50C.

Medium rare – A juicy rare steak has a pink tint, and despite this, the meat cannot be called raw or cold. To achieve this degree of doneness, you need to cook the steak in a hot frying pan for 2 minutes on each side.
Medium– considered the most common degree of roasting. This steak can be called the golden mean between well-done and almost raw meat. Gradually, from the crust to the core, the color of the pulp begins to change on the cut. Cook the steak for 2.5-3 minutes on each side, depending on the size of the piece and the presence of fat.

Medium well– can be described as almost cooked. At the same time, the meat remains pinkish and not overly dry. This degree of doneness requires cooking the steak for 3-4 minutes on each side.
Well done– fully fried meat without pink shades on the cut and juice, has a brown color. This degree of roasting is not offered in restaurants, but can be prepared at the request of the visitor.

Not only the cooking time, but also the juiciness and softness of the steak depends on the degree of frying. With prolonged heat treatment, the meat becomes tough, and many beginners often complain, calling their attempts to cook a tasty steak with bringing the meat to the state of a worn-out sole. Evenly fried meat with a pink cut and oozing juice has a more pleasant and tender texture compared to, for example, a well done steak.

To cook a steak at home, you will need a grill pan; it is practically no different from a traditional one, but it has convex lines on the bottom, thanks to which fried strips are formed on the crust, as if the meat was cooked on a grate over an open fire. But if you don’t have one, then you can try cooking steak in a regular cast-iron frying pan with a thick bottom. You also cannot do without a stopwatch or a classic watch with a second hand, since the cooking time is determined precisely in seconds. And for uniform, perfect cooking, you need to keep the steak in the pan for the same amount of time on all sides.

Meat from the refrigerator should not be sent directly to a hot frying pan. The steak needs to come to room temperature first. And excess moisture is removed with paper napkins. After this, as some chefs advise, you need to rub the raw steak with spices, salt and butter. Other cooks recommend peppering and salting the meat after cooking in a frying pan so that the salt does not remove excess liquid from the pulp and the spices do not burn. You can try cooking steak in two ways, then choose the one that suits you best.

Professional chefs in restaurants check the readiness of meat using a special culinary thermometer. Buying such a device for home use is a good idea. But even without special devices, you can learn how to cook mind-blowing steaks by checking the degree of readiness “by eye.”

When turning the steak from one side to the other, do not use a wooden spatula or fork. To do this, you need special tongs without sharp edges so as not to accidentally pierce the meat. At the slightest violation of the integrity of the crust and structure, all the accumulated juices will immediately come out of the meat, and then the steak will become tough.

There are many recipes for cooking steak in a frying pan at home. And the set of ingredients, as a rule, is always the same: olive, vegetable or butter, rosemary, garlic, salt and pepper.

Here is a classic recipe for cooking medium-rare steak with step-by-step instructions.

Before cooking begins, the meat is prepared and marinated. For the marinade, olive oil, a mixture of spices and herbs, and salt are used. The meat is rubbed with the resulting mixture and infused in the refrigerator for several hours.
After this, it is fried on both sides in a hot dry frying pan. But it is recommended to place the meat diagonally on the grill pan. Each side requires 2 minutes of cooking, then the meat is turned over to the second side and cooked for another 2 minutes.
After this, you need to turn the meat over again, only this time place it in such a way that the protruding ribs in the pan are placed on the other side, so that when frying, lines from the grate appear.

To make the meat taste creamy and spicy, add butter with a small amount of chopped garlic and a sprig of thyme to the frying pan. Melted and flavored butter is poured over the steak. The same must be done again on the second side. Thus, fried lines are formed on the meat, which will intersect, forming squares. And the total frying time will take 8 minutes.
After this, you need to wrap the steak in food foil so that the meat is infused and retains all the juices inside under a thick crust. After 10 minutes, you can unwrap the steak, remove the thyme sprigs and serve the dish.
A large, delicious steak is served on a warm plate, which will keep the meat warm until the end of the meal. Fried meat does not require any special side dish in addition. The meat itself is already considered an excellent dinner. In addition to a hot and juicy steak, it is appropriate to offer salad, young greens, and fresh or grilled vegetables. But without sauce, the dish may seem incomplete.

And these are not all the nuances that must be observed when preparing steak. Attention needs to be paid to some more details.

There is no need to give up fatty cuts of meat - fat makes the steak juicy and helps maintain softness during cooking.
Ribeye is great for honing the skill and dexterity in cooking steaks for beginners in the culinary business.
The steak is fried in a hot frying pan. If you lower the meat onto a still warming surface, the crust will not form in a matter of seconds, and valuable juices will immediately leave the meat. Therefore, if you like a fully fried steak without pink meat, then you need to fry the steaks in a hot frying pan on both sides until a crust forms, and then put it in a preheated oven for a few minutes.

It is not recommended to fry more than two pieces of meat in one pan at the same time. First, it will be difficult to flip the steaks and change positions in the pan. And secondly, a large amount of meat will cool the heated frying pan, which is why the meat can release a large amount of liquid, and then the frying process will change to stewing.
Before serving, the fried meat should sit and rest. Therefore, immediately from the pan, wrap the steak in foil and set aside for 10-15 minutes. During this time, the meat will become softer, cool a little and be saturated with all the flavors.

And don’t despair if the first time you don’t succeed in preparing a juicy steak to the desired degree of doneness. In cooking, the main thing is not only to have knowledge, but also to have experience. Each time with frequent practice, the steaks will turn out better.

To learn how to cook a beef steak in a frying pan at home, watch the following video.

Juicy marbled beef steak- this is a classic of the genre. However, cooking the perfect steak at home is quite difficult. The likelihood that a ten-centimeter piece of beef will be evenly fried, will not lose its juiciness and will taste excellent is not so great. How to fry beef steak in a frying pan? You can’t do this without knowing some tricks from real chefs.

How to properly fry marbled beef?

Marbled beef is a famous delicacy. This kind of meat is not easy to obtain, and you need to know how to cook it correctly. Fried marbled beef turns out to be especially tasty, provided that it is properly prepared and heat-treated. What is special about preparing such meat? Let's take a closer look.

Marbled beef: how to choose and prepare for frying

The structure of such a piece of meat consists of thin veins of fat and fibers, which when cut looks like a marble stone. This is where the name of the delicacy actually comes from. Most chefs prefer to cook steaks from marbled beef. The taste, as well as the appearance of the dish, is unusual, and the meat is very tender.

If you purchased marbled beef fresh, rinse the piece under running cold water, and then remove moisture from it using paper towels or napkins. Meat from vacuum packaging just needs to be dried. Next, the marbled beef is cut into blanks for steaks.

Rub portions of meat with a mixture of salt and pepper. There are quite a few of these seasonings left. Experienced chefs prefer not to marinate this delicacy, as this can ruin the delicate taste of the meat. It is necessary that the steaks stand in this form for about an hour in the refrigerator.

Classic beef steak in a frying pan

Ingredients:

Marbled beef (sliced steak or thigh cut).
A little sunflower oil and butter.
Herbs, spices and seasonings to taste.

Cooking method:

How to cook a delicious beef steak in a frying pan? First you need to choose the right meat. It is better to choose marbled beef - with a lot of fat inclusions. This type of meat is ideal for steaks. The cooked meat will have an excellent taste and retain its juiciness.
You can take frozen beef, but before using it you need to keep it in the refrigerator for a day. Slowly thawed meat will perfectly retain all the juices and will be soft. At the same time, steamed beef is not the best option, since the meat must be mature. And it ripens for at least two days. Then the fibers will be softer, and the steak will be tastier.
We take a cut of meat and cut a piece from three to five centimeters thick. Beef is a type of meat that can be cooked to several degrees of doneness. If you want to cook a steak medium rare, then cut a piece of meat 3.5 - 4 centimeters thick.
There is one caveat: the meat should be cut strictly across the grain. We cut in one motion so that the surface of the piece is as smooth as possible. To do this, you need to have a large and sharply sharpened knife on hand.
How to properly marinate beef steak? Take a piece of meat and pour it with vegetable oil. Then sprinkle pepper and seasonings to taste on both sides. We sprinkle it, not rub it in. Otherwise, the taste of beef will be “muffled” by the spices.
Ideally, the steak is grilled. However, for lack of anything better, we will cook on the stove. How to fry beef steak in a frying pan and achieve perfect results? First, let's select a frying pan. It should have a thick bottom. Cast iron or aluminum are best.
If you cook in a thin frying pan, the meat will not be fried - only stewed. So, take a suitable frying pan, heat it at maximum heat and fry for four minutes. Then turn it over to the other side and fry again for three to four minutes.
Place a piece of meat on a hot frying pan or baking sheet. Then we send it to an oven preheated to 150 degrees. Or, as an option, we continue to fry it in the same frying pan. However, in this case, you may overcook the meat.
It's time to salt the meat. To do this, first dilute salt in a bottle of hot water. You can also add herbs there. For example, rosemary and thyme perfectly complement the taste of beef. We continue to fry. At the same time, from time to time we lubricate the steak with the prepared solution.
How long does it take to fry meat in a frying pan without drying it out? A medium-thick steak should be pan-fried for about 16 minutes. We remember that eight has already passed. Therefore, fry for another eight minutes, turning the piece of meat every two minutes to the other side.
Remove the meat from the heat, transfer to a warm container and leave for 5 - 10 minutes. During this time, the juice will be evenly distributed throughout the entire piece of meat. Transfer the meat and serve to the guests. It is better to use a light vegetable salad or greens as a side dish.
You can also serve the beef with creamy, mushroom or pesto sauce (herbs and butter, whipped with a blender). A glass of dry red wine will complement and reveal the taste of fried beef steak.

Marbled beef steak recipe

Ingredients:

marbled beef, tenderloin or already cut steaks
black pepper, salt
grill pan

Cooking method:

Steak is prepared from beef at room temperature. If there is a need to defrost meat, then only in advance in the refrigerator, a day before.
Using a sharp knife, remove excess fat, films and veins from the beef.
We cut steaks 2 - 2.5 cm thick, thicker is possible, but not more than 4 cm. Pieces that are too thin will quickly lose moisture and become tough. Too thick ones will take a long time to cook.
Dry the steaks with a napkin to remove excess moisture.
There is a lot of controversy when it comes to salt and pepper. We salted and peppered both sides before frying.
Heat the frying pan, but do not heat it, without smoke or fire)
Place the steaks in the pan, trying not to let them touch each other.
The timer is the main secret! Let's note the time. For a steak 2 - 2.5 cm thick, set the timer for 90 seconds (one and a half minutes).
When the timer signals, turn the steaks over.
Again we time 90 seconds.
Turn the steak over to create a beautiful mesh pattern.
Let's set the timer again. It turns out that we fry each side 2 times.
In total, it takes a little more than 6 minutes to cook a steak.
Remove the pan from the heat.
Be sure to cover the steaks with foil after frying to allow them to rest.
Keep under foil for about 5-10 minutes. Then serve on a heated plate to the table.

Marbled beef in a frying pan

To cook a delicious, juicy marbled beef steak in a frying pan, you don’t need much time or special culinary equipment. All that should be on hand is a piece of quality meat and some seasonings for aromatics.

Ingredients:

Steak "New York" Primebeef - 800 g
Olive oil - 3 tbsp.
Pepper mixture - to taste
Salt - to taste
Other seasonings (basil / rosemary / thyme) - to taste

Cooking method:

Wipe the striploin steak dry with a paper towel and leave it on the table to saturate with oxygen. Let the meat warm a little at room temperature. This is necessary for uniform roasting.
Rub the meat with a mixture of peppers, salt and olive oil.
Heat the frying pan to 200 degrees.
Place the piece on a heated surface and press with a spatula.
Fry the steak on each side for 2.5 minutes, turning constantly.
Add aromatic herbs at the end of roasting.
Turn the beef over 4 times - if the piece is no more than 3 cm thick, there will be enough time to get the ideal Medium degree of doneness.
Remove the beef steak from the pan and let the piece rest.

Marbled meat and minimal spices

Ingredients:

Steak - 800 g
Olive oil - 3 tbsp.
Salt - to taste

Cooking method:

The steak should be thick, the thicker it is, the easier it is to cook. If the steak turns out to be thin, then you need to be a professional to catch the marbling, prevent the fat from leaving the meat, and not overcook it. So about 2 cm in thickness is a normal steak.
Steaks are not tenderized. Even if they are made from ordinary beef, from tenderloin. Its upper, thickest part is used for steaks and does not need to be beaten. The tenderloin is cut closer to the tail, but here they are no longer making steaks, but splints, for example.
We wash the meat, but we don’t know how it was handled or where it was lying around. After washing the meat, you need to dry it with a towel; you can’t start cooking wet meat, it will take on excess water and turn out tasteless.
We sprinkle the meat with finely chopped fresh rosemary and pour in refined olive oil. Together they emphasize the taste of meat and reveal it. I don't recommend a lot of spices and herbs. After all, we cook expensive meat and try to emphasize its natural taste. So rosemary or thyme, black pepper, maybe garlic. It's enough.
I think that such a simple marinade will be enough, but now it is very popular to marinate meat in kiwi, it breaks down the fiber. But you won’t achieve rare-frying with such meat; it will just be soft meat – not a steak.
A cast iron skillet works best. Regular or grooved grill pan. It removes excess fat, and the meat is fried well, forming a crust on it.
Heat a dry frying pan and place the meat on it. No oil is required; our piece of meat is greased 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.
Oil. We used refined olive oil for the marinade. We fry on it. You cannot fry with expensive cold-pressed olive oil; it will burn and taste bitter.
We bake steaks at a very high temperature, 220-240 degrees. It is difficult to cook steaks in a frying pan; they will start to burn
3 minutes. And we get medium rare roasting. The steak is quite raw inside, but juicy, with pink juice coming out of it.
6 minutes– this is medium-rare, medium-done. The meat is already without blood, not raw, but pink and clear pink juice flows from it. This is a universal degree of doneness; if a person does not specify how well done he wants his steak, I will make it medium for him.
9 minutes- medium well, well-done steak. When cut, it is just a little pink, but if 5 minutes pass, it will turn gray and finish cooking on the plate. And clear juice flows from it.
For marbled meat, roasting medium well is a bad option. Because fat melting has already begun. And the meat will not be as juicy as in the two previous cases. Soft - yes, but not juicy.

The steak is already cooked and needs to be salted before serving. I use coarse sea salt.

Steak New York strip steak

Ingredients:

beef striploin steak - 250 g;
vegetable oil - 2 teaspoons;
salt and pepper - to taste;
water - 400 ml;
ground black pepper - to taste.

For garnish:

vegetable oil - 2 teaspoons;
green beans - 100 g;
salt - to taste;
sliced almonds - 6-8 pcs.;
Cherry tomatoes - 2 - 3 pcs.;
tomato sauce - 50g.

Cooking method:

Pat the steak dry with a paper towel, season with pepper, brush with olive oil on all sides, and let rest at room temperature for 2 hours. To cook a dry frying pan, you need to heat it up quite high.
Place the steak on a hot frying pan, after 30 seconds turn the meat so that you have a “grid” (i.e. 90 degrees), then after 30 seconds turn it over to the other side so that you get a “grid” on the other side.
An important point in cooking steak is the formation of a crust. It is this that retains the juices inside the piece, making it tender and juicy. Do not salt the meat before frying, and do not cover it with a lid.
Once the crust has formed, transfer the steak to a cooler surface and cook until done to your liking.
Determine the readiness of the meat: pierce the steak with the tip of a fork or knife and press a little on top, if the juice released is transparent pink, then the meat will be medium-rare and will be pink inside, if the juice is clear, then the meat is completely cooked.
It is best to eat meat cooked “medium” (medium). After frying, the meat must be left for 1-2 minutes in a warm place so that the juice is evenly distributed throughout the fibers.
The steak turns out very tender and juicy, with an extraordinary taste. Wine made from the Shiraz grape variety goes perfectly with striploin steak made from marbled beef.

Ribeye steak from marbled beef

Ingredients:

marble beef;
vegetable oil – 2 tbsp. spoons;
salt;
pepper.

Cooking method:

It is necessary to take a thick edge of beef and cut a piece from it, strictly across the grain of at least two and a half centimeters so that the thickness of the piece is the same on all sides.
Then put this steak on the drain to remove the water and put it in the refrigerator, so that it has time to “come to its senses” after the previous procedures and is slightly weathered.
Remove the steak from the refrigerator 30 minutes before cooking to bring it closer to room temperature.
Grease the steak with vegetable oil. Season with crushed black pepper and add plenty of salt at the very last moment of frying. To properly cook a steak, the initial temperature of the frying surface should be as high as possible.
Place the steak on a very hot grill and fry it for 1 - 2 minutes, turn the steak over and fry for 1 - 2 minutes.
Repeat the procedure several times. Next, fry the steak at a lower temperature until the desired degree of doneness.
Recommended degree of roasting is medium. Ribeye steak is a leaner meat, so juicy red wines from Malbec, Merlot, and Zinfandel grape varieties are suitable for it.

Marbled beef in a frying pan classic recipe

Ingredients:

Beef marbled
Olive oil
Garlic
Rosemary
Mix of spicy peppers

Cooking method:

Pour olive oil into the frying pan in which the meat will be fried. Crush the garlic with a knife, right in the skin, and add to the oil. Throw in a couple of sprigs of rosemary. Let the oil absorb the flavors for about 20 minutes or more. That's it, the preparation is complete!
We start the main stage 15 minutes before serving. First of all, remove the garlic and rosemary from the olive oil. The oil is already sufficiently saturated, so we throw out the flavorings - we no longer need them. Heat the pan confidently and evenly.
Season the steaks with salt and pepper, and then carefully place them in the frying pan. There should be some free space between the pieces of meat so that excess juice can evaporate.
Fry the marbled beef for 1.5 minutes on each side. When turning, try not to pierce the meat so as not to lose precious juice.
Turn off the burner, cover the beef with a lid and let it rest for about 10 minutes. During this time, we announce delicious tender meat among those present and transfer the salsa into a beautiful sauce bowl. Now you can serve.

How to make salsa sauce for marbled beef

Ingredients:

Tomatoes - 4 pcs.;
Sweet bell pepper - 2 pcs.;
Tomato juice - 100 gr.;
White wine vinegar - 1 tbsp;
Chili or Tabasco sauce - to taste;
Greens - to taste;
Salt, pepper - to taste.

Cooking method:

This dish is very convenient because all the preparation can be done the day before, and on the special day you can just spend 10 minutes and enjoy the result! But even if guests promise to come in half an hour, there is no reason to abandon the idea.

If you have an oven, preheat it to 180 degrees. Meanwhile, wash the bell peppers and lightly rub them with olive oil.
We put them in a fireproof form and put them in the oven until they are completely charred - this will take about 20 minutes, although keep an eye out, all ovens are different!
When darkening appears on the skin, take out the peppers and wrap them in a regular bag or cling film and let them cool.
If you don’t have an oven, rinse the peppers, rub with oil, immediately put in a bag and microwave for 2-3 minutes. Then take it out and let it cool.
While the peppers are cooling, let's start with the tomatoes. Lightly cut the skin, place them in a bowl and pour boiling water over them. Vegetables should be completely covered with water. Leave it for 15 minutes and then take it out.
Peel the skin from the tomatoes, remove the remaining stalks, and cut the pulp into small pieces.
We transfer everything into a separate container and pour tomato juice over the tomatoes - this will add a slight marinating effect. Read more:
When the bell pepper has cooled, we also peel off its skin, remove the seeds and cut into small cubes. Add to tomato mixture.
Finely chop the greens - cilantro, dill, parsley, tarragon - your favorite, and also add to the salsa.
Add 1 spoon of wine vinegar (if desired, you can replace it with a spoon of lemon juice), hot sauce (adjust the spiciness to your taste), a little salt and pepper. Mix everything, cover with film and leave to infuse at room temperature.

A little advice: it is advisable to prepare more salsa, because it goes well with marbled beef and goes off with a bang.

How to fry marbled beef in a frying pan?

For frying marbled beef steaks, it is best to choose a grill pan. But if there is no such utensil, then any other will do. You need to add olive or sunflower oil, preferably refined, to the frying pan and heat it to maximum temperature, which will be indicated by a characteristic crackling sound.
The steak is placed on a hot frying pan. Fry it for 30 seconds on one side and the same on the other. This “shock” heat treatment helps create a crust that preserves the juiciness and taste characteristics of marbled beef.
After this, turn down the heat and continue frying the steak. The readiness of the steak is checked by piercing it: if clear juice comes out, the meat is cooked.
After frying, you need to transfer the marbled beef steak to a plate and let it “rest” for a few minutes. During this time, the juice will be distributed throughout the entire piece of meat.
You can serve fried marbled beef with a side dish of beans and cherry tomatoes or other vegetables, and for alcoholic drinks, the dish will be originally combined with semi-sweet red wine.