Beef steak - the best recipes. How to properly and tasty cook beef steak

The classic one is a piece of meat, usually about 3 cm thick, fried on both sides. It is believed that steak came to us from the USA, where this dish is considered traditional. There it is prepared for holidays and dinner parties.

Interestingly, according to the level of doneness, steaks are classified into:

Very Rare. The steak is heated only to 40-45 0. This is practically raw meat that has a slight crust.
With this degree of frying, meat is obtained with blood. The outside of the steak is seared and the inside has a distinct red streak of raw meat.
Medium Rare. The meat is obtained without blood, but with bright pink juice.
The meat is medium cooked with light pink juice.
Medium Well. The steak is almost cooked through and the juices are clear.
Well Done. Perfectly fried meat with virtually no juice.

To cook a real steak you will need beef pulp from the intercostal part, without various veins and bones. The ideal option is fresh meat. Beef tenderloin is cut into large pieces 3 cm thick. Steaks are cooked on a grill or frying pan. The main secret of an excellent steak is perfectly selected meat, the thickness of which is the same over the entire surface of the piece. The degree of roasting is selected according to personal preferences. So, to get a rare steak, fry the meat for 3 minutes on each side. A perfectly cooked steak will require 5 minutes of frying. Don't forget that the pan should be as hot as possible.

Secrets to cooking the perfect beef steak

If you still have questions about, the following recommendations may be useful:

Secret No. 1. If you want to make a particularly tasty dish, buy meat specially designed for cooking steaks or beef tenderloin, preferably steamed.

Secret No. 2. It is strictly forbidden to defrost meat in cold or hot water. The best option is the bottom shelf of the refrigerator, where the steaks are left to defrost overnight.

Secret No. 3. Use spices correctly. First, a piece of meat is rubbed with the selected seasonings by hand, then to consolidate the effect, the steak is greased with oil, olive or refined sunflower. Oil will increase thermal conductivity - the steak will fry better and faster.

Secret No. 4. Select meat intended for cooking steaks should not be pounded. Thus, its structure will be disrupted. The steak will no longer be juicy.

Secret No. 5. The meat should be cut across the grain so that heat can penetrate evenly into the steak.

Secret No. 6. Immediately after cooking, the steak should be allowed to rest for a few minutes. This means that the meat is removed from the heat and simply left on a dish; you can cover it with a sheet of foil. This will make the steak softer, juicier and tastier.

Secret No. 7. Before frying the steak, you need to heat the pan well over high heat. Also, do not allow the oil in which the meat will be fried to smoke.

Secret No. 8. It is good to cook steak with herbs such as thyme, rosemary, and basil. Just marinate the meat with these herbs and leave for a couple of hours.

Secret No. 9. The readiness of the steak is checked by simply pressing your finger. Rare meat is usually soft, while a well-done steak is firm.

Classic grilled beef T-bone steak

Grilled beef T-bone steak is a typical American dish. It is prepared from meat on a T-shaped bone, which is cut between the lumbar and back parts from the thin edge of the back muscle and the thin edge of the tenderloin. The presence of bone makes the steak tough. The bone retains heat, so T-bone steak takes longer to cook. The portion turns out to be huge, about a kilogram of meat.

Recipe ingredients:

T-bone steak 3-4 cm thick per 1 kg. 1 pc.
lemon 1/2 pcs.
garlic 1 large clove
sunflower oil 2 tbsp. spoons
Tabasco sauce 2 tbsp. spoons

Cooking method:

Wash the lemon, remove the zest and squeeze out the juice. Peel the garlic and pass through a press. Mix Tabasco sauce, garlic, lemon zest and juice. Carefully brush the steak on both sides with the prepared marinade.
Preheat the grill. Grill the steak for the desired amount of time. Turn it over. If you grill a steak over coals, at the very beginning you need to fry the meat on each side for half a minute. The resulting crust will prevent the juice from leaking out.
How long to fry is indicated in the table. The time depends on what level of doneness you want - rare, medium or rare.

Thickness, cm	With blood	Average	Well done
3	8 minutes	12 minutes	16 minutes
4	12 minutes	16 minutes	20 minutes
5	16 minutes	24 minutes	28 minutes
6	24 minutes	30 minutes	38 minutes

After the cooking time has expired, the meat needs to rest. During this time, the juices that have sank to the center of the piece will be evenly distributed throughout the entire piece. The steak will become evenly juicy, and when cutting, the juice will not leak onto the plate.

Feeding method: Serve steak with herbs and fresh vegetables. Salt the steak as desired.

Beef steak in a frying pan with garlic sauce

Beef steak cooks very quickly in a frying pan, making it ideal for an everyday lunch. Steaks 2.5-3.5 centimeters thick are more suitable for cooking in a frying pan. Thinner cuts of meat may cook before browning occurs. As a result, the steak of the desired color will be dry and overcooked inside. It is also not recommended to cook rare steak in a frying pan. It is better to fry the meat longer to prevent harmful pathogens from entering the body.

Recipe ingredients:

for steak:

pieces of beef 2.5-4 cm thick. 4 pcs.
salt, coarse pepper mixture
butter 1 tbsp. spoon

for the sauce:

garlic 3 cloves
bunch of green onions
fat cottage cheese 100 g.
soft processed cheese 100 g.
salt pepper

Cooking method:

Thaw the meat as indicated at the beginning of the article. Salt the steak 30-40 minutes before cooking. Salt attracts moisture and, breaking down the protein, softens the fibers. If you salt a steak immediately before cooking, moisture will appear on the surface, but will be absorbed back after a while. Due to this, the steak does not turn out juicy.
Prepare steak sauce: peel the garlic, pass through a press or finely chop. Wash, dry and finely chop the green onions. Mix all the ingredients indicated for the sauce in a bowl until smooth and creamy, add salt and pepper to taste.
Heat up the frying pan. If you drop water on it, the drops should evaporate immediately. Pour oil into a frying pan and heat it. Sear the steak to desired degree.
Frying time: rare steak is fried for 3 minutes on each side, medium doneness requires 4-5 minutes, well-done meat is obtained in 7-8 minutes.
Remove the finished meat from the pan onto plates. Place a piece of butter on each steak, season with pepper, cover with foil and let stand for 10 minutes.

Feeding method: Serve steak with garlic sauce, green salad and crusty garlic bread or donuts. The steaks are served with sharply sharpened knives without serrations, so that they do not press, but cut the meat evenly and easily.

Juicy beef steak breaded with cheese

For variety, cook beef steak in the oven, first frying the meat breaded with breadcrumbs and cheese. The advantage of steak is that you don’t have to spend a lot of time cooking it. It is enough to fry the meat until golden brown and finish cooking in a well-heated oven. The statement that everything ingenious is simple has the most direct relation to steak.

Recipe ingredients:

beef steaks 4 pcs.
ground crackers 100 g.
mozzarella cheese 150 g.
flour 100 g.
eggs 2 pcs.
lemon zest 1 teaspoon
grated parmesan 3 tbsp. spoons
dried rosemary 1/3 teaspoon
olive oil 2 tbsp. spoons
salt pepper

Cooking method:

Steaks are not beaten before cooking, but flattened with the palm of your hand. If you beat the meat, you will break its fibrous structure. Salt each piece, season with pepper, sprinkle with lemon zest.
Mix ground breadcrumbs with Parmesan and rosemary. Place flour on a separate plate. In a bowl, beat a raw egg with a whisk.
Preheat the oven to 250°C. Heat oil in a frying pan. Dip each piece of meat in flour, then in egg and breading. Press the breading with your fingers. Grill steaks over medium heat on each side for 3 minutes.
Top each steak with a slice of mozzarella. Bake in the oven for 5-8 minutes until the cheese is melted. Serve with tomato salad.
Advice: For variety, you can put slices of champignons or ripe tomatoes on the fried steaks, sprinkle cheese on top and bake.

Beef steak fried in a slow cooker

A delicious steak can be cooked not only on the grill or in a frying pan. A multicooker is quite suitable for these purposes; just set the “Baking” or “Frying” mode. Fry the meat with the lid open. After frying, the fillet can be simmered with the lid closed. At the same time, the meat is cooked in its own juices, so a beef steak in a slow cooker has lower calorie content than when cooked in a frying pan in fat.

Recipe ingredients:

piece of beef tenderloin 600 g.
vegetable oil 2 tbsp. spoons
salt pepper

Cooking method:

Every chef cooks steak differently. Some believe that it is necessary to salt meat before frying, others are sure that after. You can fry clean meat without salt or seasonings, and after frying, add salt and pepper. Or pre-place the steak in the marinade and offer sauce for the finished meat.
Try cooking beef steak in a slow cooker without pre-marinating. To do this, cut the tenderloin into pieces 2.5-4 centimeters thick across the grain. Dry with a towel. Flatten the meat with the palm of your hand on the board. Don't fight back! Turn on the multicooker to the “Frying” or “Baking” mode and let it heat up. Grease each steak with oil, place in a bowl and fry without closing the lid for 3-4 minutes on each side. A brown crust should form. Once you've turned the steak over, season the seared side with salt and pepper. Continue frying.
Take the finished steak out and place it on a board or plate, pepper side up. Salt and pepper the other side. Cover the meat with foil, let stand for 10 minutes, then serve.

Feeding method: You can’t think of a better side dish for steak than fresh vegetables and herbs. You can offer potatoes baked in the oven until golden brown and a salad of multi-colored bell peppers with garlic and olive oil.

Juicy beef steak with herbs in the oven

After frying in a frying pan, the meat acquires a crust, which helps retain all the juices, so the steak turns out very tender and soft, perfectly fried. Spices give the meat a pleasant aroma.

Ingredients:

Beef - 1 kg;
Olive oil - 5 tablespoons;
Spicy herbs - 3 teaspoons (rosemary, thyme).

Cooking method:

We wash the beef tenderloin and dry it.
Cut the meat into pieces approximately 3 cm thick. We will get 4 steaks.
We marinate the meat. To do this, rub each piece with herbs and generously grease with oil. Leave for 2 hours.
Heat the frying pan (to approximately 250 0). Add oil.
Fry each steak for 2 minutes on each side.
Transfer the meat into a mold and put it in the oven (170 0). We will cook for 15 minutes.
Remove the steaks from the oven, add salt, cover with a sheet of foil, and leave for a few minutes.
Serve with pasta, vegetables, herbs, sauces.

Red wine sauce for delicious beef steak

Fragrant, impeccable steaks with a spicy taste. A good option not only for a regular dinner, but also for a festive evening.

Ingredients:

Beef - 1 kg;
Dry red wine - 400 ml;
Red onion - 2 pcs.;
Thyme - several sprigs;
Butter - 50 g;
Olive oil - 4 tablespoons;
Seasonings for meat.

Cooking method:

We remove the veins and films from the meat. Cut into steaks 2.5 cm thick.
Finely chop the onion and tear off the leaves from the thyme.
Sprinkle the steaks with spices (choose to taste) and brush with olive oil.
Heat the frying pan over high heat, add the steaks, fry them for 1 minute on each side.
Heat the oven to 180 0. Place the steaks on the grill and bake for 10 minutes.
Let's prepare the sauce. Fry the onion in olive oil for a few minutes.
Pour in the wine, add thyme, stir, evaporate until the liquid is reduced by half.
Remove from heat, add salt, pepper and butter.
Remove the steaks from the oven and cover them with a sheet of foil. Leave for a couple of minutes.
Serve the steaks with the sauce. Any vegetables are suitable as a side dish. Read more:

Yogurt marinade for beef steak. Cooking on the grill

The marinade for beef steak is prepared from natural yogurt. The meat becomes juicy, tender, soft with a pleasant hint of creamy taste. This marinade is also suitable for cooking steaks in a frying pan.

Ingredients:

Beef - 800 g;
Natural yogurt - 200 ml;
Spices - 3 teaspoons (choose any you prefer);
Onion - 1 pc.;
Salt.

Cooking method:

Cut the beef into steaks 3 cm thick.
Rub each steak with spices and salt.
Peel the onion, chop it coarsely, and use a blender to grind it until mushy.
Add the onion puree to the meat and mix well.
Place the steaks in a separate container and fill with yogurt.
Let the meat marinate for 5 hours in the refrigerator.
Preheat the grill to high heat. Place the meat on the grill.
Fry the steaks on both sides for about 20 minutes.
This is how you check if the meat is ready. Make a small cut on the steak. The meat will be ready when no blood appears in the cut part, but juice remains.
Serve with tomato sauce and fresh vegetables.

Now you know how to cook beef steak according to the recipe. Bon appetit!

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 states.

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.

The concept of steak was absent in the Soviet Union as a class, and even in Russia, a trip to some steakhouse (I never liked such Americanisms) is still considered almost a holiday, and a visitor to this establishment must have an income level much above average, and in England or America they are prepared in almost every family's backyard. The reason for this is, firstly, the absence in Russia of farms where certain breeds of livestock are raised, farms that have knowledge of fattening methods, etc., in short, we do not have the production of high-quality beef, although they write that there is now progress in in this direction, secondly, the very culture of beef consumption in the Soviet Union, and now in Russia. Since childhood, we are accustomed to boiling meat, stewing it for a long time - all this because the stores sell not high-quality, tough meat, but high-quality meat from New Zealand, Australia, America, Russia is difficult to find and very expensive, so we have to cook beef no matter how , the main thing is long, so that you can easily chew it later. I have already described the trick by which you can cheaply buy good steak meat, and now I will share with you my own experience of cooking steak.

In my case, to cook the steak, I used a thick edge, the Western name for ribeye. If you have meat on the bone, then you need to decide whether you will cook the steak on the bone or not. On the one hand, as it warms up, the bone gives off its heat, which helps the steak cook more evenly, and such a steak looks very noble when properly prepared, on the other hand, I had the meat of the simplest Russian cow, so I decided to remove the meat from the bone, i.e. To. I had doubts whether such meat would be cooked with the bone or not, and I didn’t want to finish the meat in the oven.

Defrosting

First, the meat needs to be defrosted; this must be done in the refrigerator, where the defrosting process takes a long time, not aggressively, only in this case the meat will not lose its juiciness. I transfer small pieces, like mine, from the freezer to the refrigerator for 12-24 hours. It is clear that the larger the piece, the more time it will take to defrost. After the meat in the refrigerator compartment has defrosted, it must be taken out and allowed to stand outside the refrigerator, because. The steak should be at room temperature before cooking.

Pickling

On the Internet you will find a huge number of ways to prepare steak for frying, I will not insist on my own, I will just explain why my choice is this. It is strictly forbidden to salt a steak before frying; literally, salt will draw out the “juices” from the meat. I don’t see any point in peppering the meat before frying the steak; the pepper will burn at such a high temperature and give an unpleasant taste to the meat. Expensive virgin vegetable oils, for example, I don’t use olive oil, it will also burn, I take regular refined oil, without taste or smell. I also use Worcestershire/Worcestershire sauce (both ways are correct), it’s a matter of taste, a sauce for everyone, with a rich history, complex taste, while for me the beef-Worcestershire sauce combination is an axiom. We get this picture:

In the photo, sauce and butter are not added to the meat, add mentally, don’t be lazy, the recipe is interactive)
The sauce for taste, oil, on the one hand is a conductor of taste, on the other hand it envelops the steak before frying; we will no longer grease the frying pan with oil. You can use any flavoring additive, other sauce, herbs, for example, thyme, just keep in mind that this must be done in such a way that you then remove everything from the surface of the meat, so that only refined oil flavored with your flavoring additives remains on the steak, everything else will burn.

Frying pan

Personally, I have a very sensitive attitude towards a frying pan for cooking steak: definitely, only cast iron, a frying pan, grill pan or grill grate - only cast iron, while a bad dancer, as you know, always gets in the way of something, I’m sure you can cook in a regular frying pan steak, the main thing is that the bottom is thick and the coating that is applied and the frying pan itself can withstand the necessary heat, otherwise you will ruin the dishes.

Heat

Heating is needed strong, very strong, this is exactly what a grill pan is for, so that the meat does not burn on the outside before it is cooked and beautiful stripes are obtained on it, and the meat reaches the required temperature inside. When using a regular flat frying pan at this temperature, the meat will receive a dense burnt crust over the entire area of contact with the bottom of the frying pan.

If you look closely, you can see a slight haze, the oil has just started to burn, this is the temperature I consider ideal. Let me remind you that the frying pan was not greased with oil; if I do not regularly use cast iron frying pans, I grease them with oil for storage, so it gives off smoke, it’s time to fry the steak. Once again, the heat must be very high so that the oil begins to burn, otherwise you will not get a steak.

Frying

I have pieces about 2 cm thick. Fry in one position for 30 seconds, turn (do not turn over) 90 degrees, another 30 seconds, if you want a diamond-shaped grid, turn for a smaller number of degrees, I like squares, now turn it over and everything is the same, we fried the steak for 1 minute on each side.

Rest

Only now we add salt, pepper and add pre-prepared flavored butter; I’ll tell you how to prepare it in a separate post, it’s very simple and tasty.

Wrap it in food foil and leave for 7-10 minutes, more will cool, less will warm and the “juice” will not have time to be distributed evenly throughout the entire piece. During this time, the steak continues to cook.

Use

Here's what I got. Degree of doneness Rare - raw done with blood, cooking time is 2-3 minutes, the time can vary significantly depending on the thickness of the steak, but no more than 3-4 minutes, I’ll tell you more about the degrees of doneness later. Cut into thin slices with an angle, as in the photo, so that the cut is as across the grain as possible. Then there are a lot of options: sandwich, salad, served with a side dish. There is only one rule: use it immediately, you can store it, but the steak will lose a lot during cooling, and reheating the steak is like drinking instant coffee, only out of great need)))

There was a nice bonus left in the foil, the aromatic butter was mixed with black pepper and juice, which, unfortunately, inevitably came from the meat. Do not pour out this broth under any circumstances, this is an excellent base for making sauce, it can be frozen in a small container, just don’t made of glass so that it won’t burst in the freezer, and if you’re really lazy, then just add it to any soup, unsweetened porridge, salad, as a gravy, etc., it’s very tasty.

Bon appetit, I’m ready to answer all your questions in the comments.

Proper preparation of delicious meat dishes is sometimes called a kind of science. Not only experienced cooks, but also beginners can comprehend it. The question of how to cook beef steak is asked by many housewives. This, it would seem, is not the most difficult dish to prepare; it requires the most attentive approach. A very important condition for successful cooking is the correct choice of beef. 90% of the success of your culinary event depends on this. Here are some tips to help you choose the basis for a juicy and nutritious dish.

How to choose and buy beef

In retail chains you can find ready-made portioned pieces intended for steak. If you want to cook this dish deliciously, it is not recommended to give them preference. Before choosing, decide how you will cook the meat: on the bone or without. Chefs compare selecting meat for a steak to a creative process. If you follow the same principle, the likelihood that the dish will turn out delicious will greatly increase.

What part of beef is steak made from?

For different types of steaks, certain parts of beef are preferred. If you are going to cook a rib steak or porterhouse, parts of the subscapular or neck portion of the carcass will do. What cut of beef should I use for rib steak? According to experienced cooks, the thick edge of the longissimus muscle with a small rib bone will do. For sirloin steak, neck, marbled beef or loin are suitable. If you're wondering how to choose meat for a traditional boneless steak, look for tender sirloin cuts with minimal fat and connective tissue.

Beef tenderloin - the best meat for steak

Neck, rump, and shoulder are good options when choosing steak meat, but beef tenderloin, the long muscle of the inner back, is best suited for the classic version of the dish. It has a delicate, delicate structure and during cooking the degree of frying is easy to control. When choosing a tenderloin, it is important not to fall for the tricks of cunning sellers and not to purchase the flesh from the inside of the leg under its guise. A true tenderloin has a distinct head and membrane. Its structure is loose and has large fibers.

The right marinade for the dish

An important question is how to marinate meat. The marinade will soften it, give it a piquant aroma, and keep it fresh. The main acid for the marinade is acid. You can use vinegar (preferably natural), wine, citrus juices. The acidic environment softens the meat fibers, and the dish turns out tender regardless of the degree of frying. Olive and other vegetable oils added to the marinade retain the juices in the meat. It is recommended to supplement the beef marinating liquid with basil, dill, oregano, rosemary, red, black or cayenne pepper, and mustard seeds.

How long to fry meat for different degrees of doneness

Different types of steaks are classified according to the degree of doneness. In cooking, the following varieties of this dish are distinguished:

Very rare or meat with blood. When cooking, the meat is heated to 40-45 degrees. It has a slight crust, but is almost raw inside.
Rare. This is the same traditional rare steak, but with the meat aged longer. The edges are fried and there is a clear line of pink inside.
Medium Rare. The steak is without blood, but has bright pink juice.
Medium. Medium is medium-rare meat with light pink juice.
Medium Well. The meat is well fried and has clear juice.
Well Done. Well-done meat with almost no juice.

How to cook beef steak: the best recipes with photos

Many factors depend on the method of preparing steak: not only taste, toughness, but also the calorie content of the dish, its compatibility with various side dishes. Several recipes presented below will allow any cook to prepare delicious juicy meat, choose the right spices, and the method of heat treatment. Where you fry the steak (in a slow cooker, electric grill, on the grill, etc.) is a significant point that influences the cooking process. All important nuances are reflected in the step-by-step home recipes below.

Marbled beef on a grill pan

Steak in a frying pan is a kind of golden classic of cooking, and if marbled meat is used, the dish turns into a delicacy. It can pleasantly diversify the daily home menu or become the highlight of the holiday table. Finding marbled beef is not always easy, but if you are lucky enough to get your hands on this variety, be sure to try the recipe below.

To prepare a delicious juicy marbled beef steak in a grill pan, you will need the following products:

700-1000 grams of marbled meat;
a mixture of ground red, black and white pepper;
herbs. The optimal set for this dish is a mixture of thyme, tarragon, basil, thyme and rosemary;
sea salt;
olive oil (extra virgin is not recommended).

The cooking process includes the following steps:

The beef is cut into pieces approximately 1.5-2 centimeters thick.
Salt, pepper and a mixture of herbs are rubbed into the pieces.
The preparations are greased with olive oil.
The frying pan is heated at maximum heat for 2.5-3 minutes.
The meat is placed in a frying pan. Each piece is evenly fried for 3 minutes and then turned over.
The steaks are fried for another 3 minutes.
The pan is placed in an oven preheated to 200 degrees for 5 minutes.

How to fry beef steak at home in the oven

Cooking a dish in the oven is an opportunity to make the meat structure more tender, as well as reduce its fat content and calorie content. If you decide to bake a steak for two, stock up on the following products:

2 portions weighing approximately 250-300 grams;
2 small onions;
a tablespoon of honey;
70-80 ml dry white wine;
2 medium cloves of garlic;
a teaspoon of grated ginger root;
a tablespoon of soy sauce.

Cooking process:

Finely chop the onion and garlic.
Mix soy sauce, ginger, onion and garlic mixture, honey, wine.
Place pre-washed steaks into the resulting marinade and leave for approximately 2-3 hours.
Preheat the oven to 180 degrees.
Place the steaks in the oven, frying on each side for 5-7 minutes.
Bring the remaining marinade to a boil and simmer for about 10 minutes to thicken it.
Place the finished steaks on a plate and pour over the resulting sauce.

Barbecue on coals with a side dish of vegetables

Grilled beef steak is one of the best meat dishes for cooking outdoors. Complete with the perfect side dish of barbecue vegetables, it will provide a gastronomic delight to even the most discerning gourmet. Get a spray bottle of water in advance to regulate the heat of the coals. To prepare the dish (for 4 people) you will need the following ingredients:

4 pieces of beef 200 grams each;
seasonings to taste;
1 onion;
6 tablespoons of soy sauce;
4 minced garlic cloves;
100 ml olive oil.

For garnish:

2 eggplants;
8 medium potatoes;
2 bell peppers;
400 g cherry tomatoes.

Cooking method:

Finely chopped onion, chopped garlic, spices, olive oil and soy sauce are mixed.
Steaks are placed in the marinade. The meat is infused for 3 hours.
Potatoes are cut into slices, eggplants into rings, peppers are cut into 4 parts.
The grill is lit. After the coals have burned, place the meat on the grill and fry for about 10 minutes on each side.
10 minutes after the start of cooking, potatoes and eggplants are laid out on the grill, and after another 5 minutes, tomatoes and peppers.

Recipe for a delicious sauce for a dish

What better way to highlight the unique flavor of a well-done steak than a delicious sauce? A good gourmet option is red wine sauce. For this sauce you will need:

dry red wine - 400 g;
several sprigs of thyme;
50 gr. butter;
4 tablespoons olive oil;
2 red onions;
a set of seasonings to taste.

The sauce is prepared as follows:

Finely chopped onions are sautéed in olive oil.
When it acquires a golden hue, wine is poured in.
Thyme and other spices are added, the mixture is stirred, and evaporated until the liquid is reduced by half.
Remove the sauce from the heat, add salt, pepper and butter.
The finished mixture is cooled and served with finely chopped fresh herbs.
This sauce is in perfect harmony with all types of steak and perfectly highlights their delicate taste.

Video

Steaks can be cooked not only on an open fire, in a frying pan or in the oven. A tasty, nutritious and low-calorie dish can also be prepared in a slow cooker. This device has a user-friendly interface and a sufficient number of modes to cook the perfect steak. Take advantage of the video master class, which is easy to implement using a device from Redmond. With this cooking, you can easily monitor the condition of the meat and regulate the process of frying the steak. The video tutorial has a convenient step-by-step form, accessible to cooks with any level of experience:

Step 1: prepare the meat.

Using a knife, remove the film from the fresh beef pulp and rinse well under cold running water. Then we transfer our ingredient to a paper towel and blot it dry. On a cutting board, using the same sharp equipment, cut the beef tenderloin into several steaks, thick about 2 centimeters. Attention: You need to cut the meat into steaks across the grain so that the heat that will be released during frying the beef evenly penetrates and is distributed over the entire surface of the meat ingredient. This will make the steak juicier and softer. After we have cut the beef, grease the pieces with a little vegetable oil, and also salt and pepper to taste. After this, transfer the steaks to a separate bowl, cover it with cling film on top and let the meat stand about 1 hour, so that it is saturated with salt, pepper and oil, and also releases the juice.

Step 2: Prepare the grilled beef steak.

Before frying a steak, you first need to decide on the degree of roasting of the meat, which directly depends on the cooking time of the dish. There are three degrees of steak frying: first degree - when the meat is not completely fried on both sides for 3-4 minutes and it turns out with blood. The second (medium) is when the steak is fried on both sides for 4-5 minutes, and it is uniformly brown, well browned on the outside and pink on the inside, and the meat exudes a pinkish juice. And the third degree is a deep-fried steak. It's fried for 5-6 minutes on each side and the meat turns out dry with a heavily fried crust. The most popular is the third degree of frying, the time for which I suggest cooking the meat. So, before we put the beef steaks in the frying pan, pour a small amount of vegetable oil into the container and put it on high heat. To prepare a meat dish, I recommend using a cast iron frying pan with thick walls and a bottom. It is necessary to heat the container over high heat, but do not allow the oil to begin to smoke, as this can lead to the meat burning on the outside and remaining raw on the inside and being very tough. If we place steaks in a frying pan, and during this process there is a “hissing” sound in the container, it means that we have heated the frying pan with oil to the temperature required for frying. Attention: It is important to be careful not to burn yourself when transferring pieces of meat to a heated container, since the meat has already released its juices and it can burn you when it comes into contact with hot oil. When we start frying the beef steaks, turn the heat to medium.

After the allotted time for cooking the steak on one side, we check the degree of readiness of the dish by carefully lifting it from the edge with a fork.

If a brown crust appears, use kitchen tongs to turn the steak over and fry it on the other side until the same brown crust forms. After this, turn off the burner, and set the container with the beef steak aside, covering the container with baking foil. Do not immediately transfer the meat to a serving dish, but let it cool slightly for 10-15 minutes, then it will become much softer and juicier.

Step 3: Serve the grilled beef steak.

After the fried beef steak has rested, transfer it to a serving dish. You can pour the remaining juice from the pan on top of the meat. Well, you can serve the meat dish with any side dishes: porridge, mashed potatoes or vegetable salads. Enjoy your meal!

To prepare steaks, you need to buy beef flesh without veins and bones, preferably from the intercostal part of a beef carcass. Very tasty steaks are obtained from very fresh meat, the so-called “fresh meat”. They will not only be juicy, but also aromatic.

If you have frozen meat, then it should defrost on its own to room temperature. Of course, you can speed up this process by placing a plastic bag with the meat ingredient under cold water. But heating meat in the microwave or putting it in warm or hot water is not recommended, as the structure of the meat may become loose. Only after the meat has defrosted, cut it into pieces no more than 2 centimeters thick.

Beef steaks, as well as steaks from other meats, cannot be pounded, as this will not only disrupt the structure of the meat ingredient, but also the meat will lose its juices.

Heavily fried meat loses its juice and at the same time becomes very tough and dry, and this makes it not tasty.

The readiness of the steak is determined by pressing your finger on it. Rare steak should be soft, and deep-fried meat should be firm. Our steak should be slightly soft and should not release pink juice when pressed.

You can also cook steak in the oven. In this case, the meat will be softer, juicier and more tender. Before cooking in the oven, it is best to marinate the meat ingredient in olive oil with the addition of spices and herbs - rosemary and thyme.

You can use the remaining juices after frying the steaks to make a sauce. To do this, melt butter in a frying pan and fry a little flour in it. Then add the meat broth and, stirring the liquid mass with a spoon, bring to a boil, then boil for another 7-10 minutes. Then add black and red ground pepper, salt and red wine. Bring the sauce to a boil again and only then turn off the burner. Pour the resulting sauce generously over the fried beef steak.