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.

• 380 gr. beef;
• 1 onion;
• 30 ml vegetable oil;
• A little salt and pepper.

• Preparation time: 00:20
• Cooking time: 00:15
• Number of servings: 3
• Complexity: light

Preparation

To prepare a steak, lean sirloin meat or other tender part of the carcass is best suited.

1. We wash the beef in cold water, dry it with paper towels, and remove all excess. We make minced meat from meat. To do this, you can finely chop the meat with a sharp knife or pass small pieces through a meat grinder with a large grid installed.
2. Remove the peel from the onion and cut into small cubes. Mix beef with onions in a bowl, add salt and freshly ground black pepper to taste.
3. Be sure to mix the minced meat with your hands for 5 minutes to thoroughly mash the onion and mix it with pieces of meat.
4. The next procedure that needs to be done with the minced meat is to beat it. This will allow the minced meat to become a homogeneous mass, and the product will not fall apart when frying. To do this, simply take the minced meat in your palm and forcefully throw it back into the bowl. We beat the minced meat 10-15 times until it noticeably changes its structure to a homogeneous one and stops crumbling in your hands.
5. We form several products from the mass, giving them a round shape with a diameter of at least 10 cm and a centimeter thickness.
6. Heat oil in a frying pan, add steaks, fry until golden brown on both sides.
   

   The British prefer slightly undercooked steaks, but if you are not sure of the quality, it is, of course, better to cook the meat completely.

7. Place the products on a plate with sliced ​​vegetables, let them rest for about 5 minutes. During this time, thermal processes still continue inside, i.e. the temperature is more evenly distributed throughout the cutlet and the meat is completely cooked.

Chopped beefsteak is a distant “relative” of the meat cutlet. Only for the first one, chopped minced meat is made from selected beef with a minimum of additional ingredients. The steak turns out much juicier and tastier, and half an hour will be enough to cook it. So, we will learn how to cook minced beef steak, a recipe with a photo of preparation with an egg is given below.

Beef steak made from minced meat cooks very quickly. This dish is very satisfying, so the stronger sex will like it. It's not for nothing that steak is considered a man's food.

Number of servings: 4.

Cooking time: 60 minutes.

Ingredients:

• 1 kg beef tenderloin;
• 1 chicken egg;
• 150 ml cow's milk;
• 1 large onion;
• 30 gr. flour;
• A little black pepper and salt;
• 2 tbsp. lean butter.

Cooking method:

1. Properly prepared meat is cut into strips, which we chop into small pieces. Thus, you get chopped minced meat.
2. Now peel the onion and cut into small cubes.
3. In a large bowl, combine beef, chopped onion and spices. We also drive in a chicken egg here for a better connection. Mix all ingredients thoroughly directly by hand so that all components and spices are evenly distributed throughout the entire mass. At the end of the kneading, pour in fresh milk and re-mix the liquid into the minced meat.
4. From the resulting mass we sculpt round, not thick, no more than 1.5 cm in thickness, steaks. Pour flour into a plate. We thoroughly bread the products in flour, which will help maintain their shape and form a golden brown crust when frying.
5. Place a few pieces in a frying pan with hot vegetable oil. So that they don't touch each other. Fry over moderate heat until golden brown. Then carefully turn each product over with a spatula and finish frying them on another barrel.
6. Place the finished steaks on a dish and fry the next batch. Before serving, the meat must rest for 5-7 minutes. During this time, the dish will not cool down, but, on the contrary, will warm up better from the inside, and the meat will turn out more juicy and tasty.
7. Traditionally, any type of steak, including minced steak, is served with fried eggs and fresh vegetables or fresh herbs. Enjoy your meal!

Video:

It seems that frying a piece of meat is as easy as shelling pears, but! The method below makes the meat so deliciously delicious that you don’t want to eat anything else but this.

Beefsteak is a roasted piece of beef, prepared in the simplest way.

There is one basic requirement for steak meat: it must be cut strictly across the grain. I have come across the opinion in the literature that tenderloin is not suitable for steaks. In my opinion, tenderloin is the best meat. It makes amazing ma-a-a-lazy steaks. But more often I use the scapular part. This makes a huge steak.

Beef is a meat that needs to be cooked either for a very long time or very quickly. So, the steak cooks quickly.

Cut into pieces 2 - 4 cm thick. Place in a bowl and lightly sprinkle with a small amount of seasoning. I use black pepper and dried dill.

DO NOT SALTY!

Let it sit for an hour. You don’t need a lot of seasonings so as not to overwhelm the taste of the meat. In fact, you should grill a steak on a grill over coals. But in a city apartment this is difficult. Therefore it would fry the steak in a frying pan.

All you need: a frying pan of such a size that all the pieces fit at once and that there is room for them on it, a tablespoon of vegetable oil and half a teaspoon of salt.

The meat is placed on a very hot frying pan. Fry until golden brown. Turns over. Fry again until crusty. Approximately 4-5 minutes on each side. Readiness is determined by poking with a knife.

The steak is considered ready if pink juice appears at the cut site. Salty. If you want a rare steak, you've got it. If you want it “half-done,” then do the turning cycle again, about 2 minutes on each side. When tested, light juice should stand out.

If you continue to fry, you will end up with an “overcooked” steak that is inedible due to its toughness. The juice no longer comes out of it.

Recipe 2, basic: Grilled steaks in their own sauce

No matter what cut of beef you pan fry, the basic part of the process remains the same. Start frying in a very hot pan with a light layer of fat and vegetable oil on the bottom; brown the meat on both sides to form a crust; then carry out the final stage of frying, the operating temperature of which should be lower, the thicker the steak. And although the method itself is quite simple, the final result will depend on how carefully you pay attention to the details.

The beef should be at room temperature before roasting; otherwise, the outer layers of the meat will be overcooked before the inside is cooked through.

The meat should lie fairly loose in the pan; excessive tightness will create a cushion of steam, and the meat will be stewed instead of frying.

The pan should be heated enough so that when the steak is lowered into it, a characteristic hissing sound is heard.

Roasting time is determined by the thickness of the steak and the desired degree of doneness. As a guide, a 3cm thick steak is medium rare by the time both sides are golden brown; the whole process takes about 4 minutes. Sear each side for an additional 1.5 to 2 minutes for a medium-rare steak, and 9 to 10 minutes of total sear time results in a well-done steak.

To determine the degree of doneness, check the meat with a “pinch” or press on it with your finger.

The readiness of meat can also be judged by external signs. The beef reaches medium-rare just as the first pearl of red juice appears on the browned surface. If after some time you prick the meat with the tip of a knife, light pink juice will flow out of it - the steak is medium-rare; and if the juice is clear, the steak is fully cooked.

Steaks cooked in a frying pan can be supplemented with one of the sauces based on the juices leaking from the meat. To do this, before deglazing the pan with red wine, fry finely chopped shallots in it or give the steaks a pepper coating.

Deglazing: the treasure at the bottom of the pan

When you fry a piece of beef or veal in a pan, the heat causes the juices to slowly flow out of the meat. The moisture contained in them evaporates, leaving a sediment of solid and at the same time soluble protein deposits, the latter accumulate in the pan during the frying process. You can use this wonderful flavoring by dissolving it in a pan-heated liquid to make a sauce (this is called deglazing). Deglazed juices typically form the base of a sauce served with pan-seared steak or veal escalope. However, the deglazing process is not limited to pan-frying alone. In particular, stewed meats are quite often pre-crisped in the pan, and any remaining sediment on the bottom of the pan can be deglazed to enrich the braising liquid. When roasting meat in the oven, meat juices are also released, which form a protein deposit at the bottom of the roasting pan and are a natural basis for making gravy. If you want to preserve the meaty flavor, deglaze with water or, for more nutrition, broth. Quite often, wine is used as a deglazing liquid, which imparts its enchanting aroma to the sauce, gravy or braising liquid. However, be sure to simmer the wine-based mixture for a few minutes to allow the alcohol to evaporate. For some dishes, special deglazing liquids are sometimes used. For example, lemon juice adds a spicy kick to the sauce for fried veal; cream softens the heat of pepper-breaded steak; beer goes well with stewed beef and onions in a dish called carbonade.

Carefully drain the fat from the pan so that the dark meat juices are retained. Place the pan back on high heat and immediately pour a generous amount of liquid into the bottom, in this case water. When the liquid comes to a boil, stir it with a wooden spatula, scraping off any protein deposits stuck to the pan.

When all deposits have been cleaned off and dissolved, the deglazing process is complete and the liquid can be added to the stew. However, a sauce or gravy requires thickening: continue to reduce the simmering liquid, stirring until it reaches the consistency of a thin syrup.

Recipe 3: Pepper Crusted Steak

1 – Breading steaks with pepper

Crush the peas (in the picture - a mixture of white, black and several peas of allspice) and evenly distribute the resulting breading on the surface of the board. Place the steak (from the rump in the picture) on the breading and press the top firmly with the palm of your hand so that the pepper pieces are pressed into the meat; do the same with the other side of the steak.

2 - Grilling steaks

Pour fat or vegetable oil into the pan. When the fat (oil) is hot, brown the steaks, cooking each side for about 1 to 2 minutes. To turn the meat, use a spatula or stick a fork into the end of the piece to avoid damaging the breading layer. Reduce heat and continue frying, without turning the meat, until desired degree of doneness.

3- Preparing the sauce

Pepper steaks can be served breaded or unbreaded, whichever you prefer. They may also be served with a contrasting sauce such as brandy cream. Deglaze the pan over high heat to remove the alcohol from the brandy, then add the cream and thicken. Pour the sauce over the steaks.

Recipe 4: Grilled and pan-fried steak

An amazingly good piece of beef, grilled in the fresh air!.. Smelling luxuriously, incredibly tasty!.. But let’s not dream, but let’s make dreams come true - we’ll fry a steak (or, in our opinion, beefsteak) here and now - on frying pan. The meat will be flavorful, even with the best crust. All you need: salt, pepper, a good frying pan. And, of course, beef (veal) tenderloin or fillet!

• Steaks, thickness 3-3.5 cm - 2 pcs. (300-400 g each)
• Salt, ground black pepper
• Vegetable oil (if necessary) - 1 tbsp. l.
• Garlic - 2 cloves
• Dry chorizo ​​sausage with red pepper and garlic, diced - ¼ cup
• Roasted sweet peppers, canned - ¼ cup
• Chopped parsley - 1 tbsp. l.
• Butter, unsalted, softened - ½ cup
• Hungarian paprika, sweet - 2 tsp.
• Worcestershire sauce - ¼ tsp.
• Salt - ¼ tsp.
• Ground black pepper - ½ tsp.

How to fry a steak in a frying pan:

Salt and pepper the meat at room temperature on both sides.

Heat a frying pan well over high heat, preferably cast iron, heavy, with a thick bottom. If you use another one, pour vegetable oil into the bottom. Check to see if the pan is hot enough by lightly touching the surface with the edge of the steak. A characteristic hissing sound should be heard.

Place the pieces of meat in the pan. They should fit freely on the surface. Fry one side for 3 minutes (or one to two minutes longer) until golden brown. Turn the steak over and cook the second side for 2-3 minutes. Reduce heat to medium and cook for another 3 minutes. Turn it over. Another 1-3 minutes - until the required level of doneness (meat thermometer will show 48 degrees for medium-rare, 52 for medium-rare and 54 degrees for medium-rare steak).

Place the steaks on a warm platter, cover with foil and let rest for 5 minutes. Cut them in half and place on four plates. On each steak, place a piece of butter, made according to the recipe described below, or plain butter. You can sprinkle the steak with herbs, you can serve it with fried mushrooms... or you can do it “without anything” - your choice. In any case, it will be delicious!

When choosing meat, give preference to thicker cuts, about 3 cm thick. This will help to achieve a good crust without overcooking the steak.
If it was stored in the refrigerator, keep it at room temperature for at least 15 minutes (up to half an hour) - this will improve the quality of the steak.

Fry one side for 3 minutes until golden brown. Turn the steak over and cook the second side for 2-3 minutes. Reduce heat to medium and cook for another 3 minutes. Turn it over. Grill steak until done, 1-3 minutes.

Butter with Sweet Peppers and Chorizo:

Grind the garlic in a food processor and add the chorizo, roasted peppers and parsley to a bowl. Grind the food. Add butter, paprika, Worcestershire sauce, salt and pepper. Stir. Transfer the finished butter to plastic wrap. Shape into a rectangle, wrap well and place in the refrigerator (you will have more butter than necessary; it can be stored in the refrigerator for a week or in the freezer for up to two months).

Recipe 5: How to fry a beef steak correctly and tasty

• Beef for frying 450 g
• Refined sunflower oil 50 ml
• Sea salt 1 tsp.
• Ground black pepper 1 tsp.

Main conditions:

1. The right kind of meat.
2. Follow the rules with oil and frying temperature exactly. Do not pour oil into the frying pan, but lubricate the meat, and do not be afraid to heat the frying pan higher first so that the meat juice remains inside.

Peel the meat from the veins and cut across the grain to a thickness of about 1.5 cm.

Cover with plastic wrap and beat on both sides.

Grease pieces of meat with vegetable oil on both sides, salt and pepper.

Heat a frying pan and, without adding oil, quickly fry the meat over high heat for 20-30 seconds on each side.

Reduce heat to medium and cook until desired doneness is achieved (5-10 minutes)

A juicy, well-done beef steak will surely captivate any representative of the stronger half of humanity if you serve it on a bun with lettuce and some kind of sauce, such as ketchup. This quick snack can be organized in just 20 minutes if you have fresh minced beef with a low fat content on hand. The steak is fried for about 10–12 minutes.

Don't forget to add onion - it gives the dish that very aromatic note for which all fast food lovers appreciate beef steak. If you don’t like coarsely chopped onions, you can easily grate them on a fine-mesh grater and mix with the minced meat.

Ingredients

• 400 g minced beef
• 1 onion
• 50 ml vegetable oil
• salt and ground black pepper to taste

Preparation

1. When purchasing ground beef, ask the sellers what percentage of fat is in its composition. If you prepare minced beef at home, be sure to add a small piece of lard - about 100 g per 400 g of fresh beef so that your steak does not turn out dry. Peel the onion and rinse it in water. Then cut into medium-sized cubes and add to the container with the minced meat.

2. Add salt and ground black pepper. In a classic steak recipe, you don't need to add any other spices, but no one will stop you from experimenting! Mix the entire contents of the container so that the chopped onion and spices are distributed evenly throughout the minced meat.

3. Divide the meat mass into three equal parts, beat them, tossing them from one hand to the other, and then form them into small cutlets, wetting your palms in water.

4. Heat vegetable oil in a frying pan and place the steak pieces into it. Fry on one side for about 5-6 minutes.

5. Turn over to the other side and fry for about 7-8 minutes. Since the meat will release its juices, it will take a little more time to fry the steaks on the other side. Place the finished dish on a paper napkin to remove any remaining fat.

6. After this, place the beef steak on a dish decorated with herbs and serve, not forgetting to add sauces to the serving: ketchup, mayonnaise, “”, etc.

Note to the hostess

1. There are electric meat grinders that are so powerful that after processing beef, it turns into an absolutely homogeneous sticky mass, reminiscent of dough. This is considered the worst grind for steak. That is, the dish will turn out great, but it will be called a cutlet for small children. On the contrary, powerful multifunctional blenders are able to make coarse-grained or even lamellar minced meat from pieces of meat, similar to the result of manual chopping with a sharp, heavy knife. British, Americans and Canadians most often cut meat into steaks this way - into petal-thin slices. Anyone who has a similar device with a spacious bowl can use it instead of a meat grinder.

2. An interesting technique is to soak the semi-finished product with balsamic vinegar. Either sprinkle the minced meat with a fragrant liquid or lubricate the formed products. From this manipulation to heat treatment, 45–60 minutes should pass, as with classic marinating. The finished food will emit an unusual smell, characteristic of food prepared by Mediterranean chefs.

3. Keeping the meat in some kind of sour marinade before grinding is recommended for those who prefer to eat this dish medium and low.

What should the ideal steak be like? Novice housewives are unlikely to be able to accurately answer this question, much less describe the entire technology for preparing the dish. Therefore, useful tips and a step-by-step guide on how to cook a beef steak (whole piece and chopped) according to all the rules presented in this article will help them in the best possible way.

Stage one: choosing meat

How to ensure that a beef steak has a pleasant crispy crust on top and at the same time tender, slightly pinkish flesh inside? At the same time, it should be quite juicy, but not raw (even if with blood). All these characteristic signs of a perfectly prepared dish can only be present under one condition - the right choice of meat. We list the main recommendations and rules that need to be taken into account when purchasing a product:

• the most delicious dish is made from young beef or veal;
• Do not use frozen pieces, the product must be fresh and chilled;
• It is advisable to cook a steak from certain sirloin cuts with the most tender sections (ribs, etc. are not used);
• stringy pieces are not suitable for cutting;
• If possible, choose meat without films on its surface;
• focus on the approximate thickness of the future steak - from 3 to 4 cm;
• The cut pieces should be approximately the same size.

Stage two: preliminary preparation of meat

If the beef steak is prepared from not very young meat, it is imperative to properly pre-process it. To do this, cover each of the cut pieces with cling film and then lightly beat them with a kitchen hammer on both sides. This is done so that the fiber structure becomes softer and more pliable to frying. After briefly beating, rub a mixture of pepper and salt into the pulp. This spice treatment is also recommended for young meat. Salt has the ability to retain moisture, making the dish even juicier when fried. Therefore, processed semi-finished products should be allowed to lie in a cool place for at least an hour and a half. In addition to ground pepper, you can use any other spices, depending on your taste preferences: oregano, coriander, dried basil, etc. There is no need to rinse off the salt layer before frying. And if you follow the standards of the products used, this will not be necessary, since all the seasoning mass will be absorbed into the meat.

Stage three: frying the pieces

So, preliminary preparation has been carried out in full: the meat is cut, beaten (if necessary), seasoned with salt and spices. Now you can start frying. Since a beef steak is usually served immediately, as they say, “hot and hot,” the preparation of the meat pieces is carried out immediately before setting the table. For frying, it is best to use any refined vegetable oil without a characteristic odor. Pour it into a frying pan with a thick bottom and put it on fire. Once warmed up, you can start cooking. Before doing this, be sure to blot each piece with a paper towel to remove excess juice. As soon as a slight smoke appears above the frying pan, place the cut pieces into the heated oil. Once browned, turn the steak over and continue cooking. The heat should be medium, as when reduced, juice will begin to release, which will make all the work problematic. Don't fill the pan with multiple pieces. It is better to fry two or three pieces at a time.

Cooking beef steak in the oven

Of course, the best option for using an oven is to have a grill in it. Then you don't have to worry about turning the pieces over. In a simple oven, baking is carried out in stages, especially if the food on top is slightly browned. For better circulation, use a wire rack. Place the chopped and spiced pieces on it. Bake until lightly browned. Usually this pre-treatment is carried out with tough meat. It will be enough to just fry young beef in oil in a frying pan. To ensure that the baked pieces have a normal appearance, after removing them from the oven, you can cook them in the traditional way. This means frying in oil in a frying pan over high heat until nicely browned. In this way, you can prepare semi-finished products in advance, and then, if necessary, quickly bring them to readiness and serve them hot and delicious.

Is it possible to cook minced beef steak?

There are situations when the available meat cannot be divided into portioned pieces, since it was cut from an inappropriate fragment of the carcass or consists of several separate parts. Then prepare chopped beef steak. Of course, in essence this turns out to be a completely different dish, but outwardly they are both very similar to each other due to the flat shape of the finished fried pieces. How to achieve not only an attractive fried dish, but also a taste typical of a steak? To do this, it is preferable to turn beef into minced meat not with a meat grinder, but with a fairly sharp knife. Try finely chopping the product into a minced mass, and then adding some accompanying ingredients (onion, bread, egg, etc.). To ensure that the shape of the meatballs is preserved in the future during frying, the mixture must be mixed carefully, beating lightly. If desired, chopped steaks can also be dredged in flour.

Recipe for minced beef steak with mushrooms

One of the original cooking methods is to add some additional ingredient to the meat mass. This involves the use of mushrooms. Take 100 g of champignons, peel them and finely chop them. Chop beef (500 g) without streaks or films with a sharp knife until smooth and uniform. If the meat is a bit tough, grind it in a meat grinder with a medium grid. Combine the resulting minced meat with mushrooms, beat in one egg and season with salt and various spices. Then knead it thoroughly, slightly beating it. Form the mixture into flat round balls and lightly roll them in flour. Then fry each steak in hot oil until crispy on all sides. Serve hot, sprinkled with plenty of herbs. Use fresh or boiled vegetables as a side dish. You can pour some hot sauce on top and sprinkle with onions pickled in vinegar. A hearty, tasty and appetizing dish is ready!