Fragrant, juicy, tasty, with a tender crispy crust, beef steak has captivated millions of people around the world. Veal is the most suitable meat for such a dish, since it is not as fatty as pork and not as “rubbery” as lamb.

Perfectly cooked meat is not easy to prepare. First you need to understand what level of cooking you need, then decide on the marinade, sauce and side dish.

What degrees of doneness are there for beef steak?

Everyone determines the degree of doneness of the steak according to their own taste.

There are several of them:

1. Raw. Weak degree of roasting. This meat has a weak crust on the sides, but the inside is almost raw. To achieve this level, the steak will only need two minutes of simmering in a frying pan.
2. Medium Rare. The meat is slightly more cooked, with pinkish juice released when pierced. The pieces come out tender and full of juice.
3. Medium. Golden mean. There is no longer any blood in the beef, it is evenly tender on the inside and golden brown on the outside.
4. Medium Well. In such a steak, the juice is no longer pink, but transparent, and the meat is a little dry.
5. Well Done. Fully fried inside and out, the meat is brown in color and has almost no juice.

Ideal sauces for meat

Eating meat without sauce is boring, so we offer wine sauce For perfect steak.

You will need:

• vinegar – 4 ml;
• beef broth – 250 ml;
• brown sugar – 16 g;
• red wine – 120 ml;
• salt and black pepper to taste.

Prepare the dressing for the dish:

1. Pour into a bowl meat broth and cook until it reduces in volume by half.
2. Pour in sugar, add vinegar and wine and continue cooking for 10 minutes.
3. All that remains is to add salt and pepper to the sauce and you can serve it with a tender steak.

In addition to this option, you can serve your favorite steak with a bowl of tomato sauce, barbecue sauce, soy-honey or even plum sauce. Some prefer the taste of pure meat and use only two or three types of herbs and salt in its preparation.

Side dish for beef steak

In addition to the sauce, you can serve the veal with green lettuce leaves and boiled potatoes. Grilled vegetables go very well with fried meat: tomatoes, eggplants, Bell pepper and onions. Baked beans, corn, cooked rice and asparagus in sauce complement the taste of steak well.

Steak marinade: recipes

Unique spicy taste and the marinade gives the flavor to the beef steak. It provides the meat with the necessary juiciness and softness on the inside and gives an amazing golden brown color to the crust on the outside.

Required Products:

• lemon juice– 15 ml;
• salt and mustard – 5 g each;
• sunflower oil – 40 ml;
• a little black pepper;
• one onion;
• two garlic cloves.

Algorithm of actions:

1. Combine lemon juice, pepper, oil and salt in a cup.
2. Using a grater, turn the onion into a pulp and transfer it to a common bowl.
3. Press the garlic cloves and send them after the onion.
4. Mix everything and pour this marinade over the beef.

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. Very an important condition successful cooking is right choice beef. 90% of the success of your culinary event depends on this. Here are some tips to help you choose a base for juicy and nutritious meal.

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 chefs, 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, consider tender sirloin cuts with minimum quantity adipose and connective tissues.

Beef tenderloin - the best meat for steak

A good option when choosing steak meat are neck, rump, shoulder, but best for classic version The dish is suitable for beef tenderloin - the long muscle of the inner back. 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 spicy aroma will help maintain freshness. 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, mustard seeds.

How long to fry meat for different degrees of doneness

Different types 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. The medium is meat medium degree roasted 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 qualities, hardness, but also the calorie content of the dish, its compatibility with different side dishes. Several recipes presented below will allow any cook to prepare delicious juicy meat, choose the right spices, and 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 everyday life home menu or become highlight of the program behind festive 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 delicious juicy steak from marbled beef 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 It is not recommended to take it).

The cooking process includes the following steps:

1. The beef is cut into pieces approximately 1.5-2 centimeters thick.
2. Salt, pepper and a mixture of herbs are rubbed into the pieces.
3. Workpieces are lubricated olive oil.
4. The frying pan is heated at maximum heat for 2.5-3 minutes.
5. The meat is placed in a frying pan. Each piece is evenly fried for 3 minutes and then turned over.
6. The steaks are fried for another 3 minutes.
7. 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;
• tea spoon grated root ginger;
• a tablespoon of soy sauce.

Cooking process:

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

Barbecue on coals with a side dish of vegetables

Beef steak on the grill - one of best options meat dish for outdoor cooking. Complemented perfectly with a suitable side dish made from barbecue vegetables, it will give gastronomic pleasure to even the most demanding 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:

1. Finely chopped onion, chopped garlic, spices, olive oil and soy sauce are mixed.
2. Steaks are placed in the marinade. The meat is infused for 3 hours.
3. Potatoes are cut into slices, eggplants into rings, peppers are cut into 4 parts.
4. The grill is lit. After the coals have burned, place the meat on the grill and fry for about 10 minutes on each side.
5. 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 that a well-done piece of steak has than delicious sauce? Not bad sophisticated option- red wine sauce. For this sauce you will need:

• red dry 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:

1. Finely chopped onions are sautéed in olive oil.
2. When it acquires a golden hue, wine is poured in.
3. Thyme and other spices are added, the mixture is stirred, and evaporated until the liquid is reduced by half.
4. Remove the sauce from the heat, add salt, pepper and butter.
5. Ready mix cool and serve with finely chopped fresh herbs.
6. This sauce perfectly harmonizes with all types of steak and perfectly complements their delicate taste.

Video

Steaks can be cooked not only on open fire, frying pan or in the oven. Delicious, nutritious and low calorie dish They 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:

Juicy beef steak in a frying pan - the recipe is quite simple. Meat with appetizing crust and tender pulp - what could be more desirable? Many people dream of getting meat steaks as a result of their labors. best traditions genre. But achieving the desired degree of roasting and not spoiling expectations is something not every housewife can boast of. Men especially love steaks; they simply cannot live without meat. A tasty piece can satisfy the hunger of any man, so steaks will come in handy for lunch and dinner. Try cooking beef steak like in our recipes.

There are many types of steaks. For example, a thick piece of boneless beef, with a fat layer, cut from the rib part is a ribeye, and a thin layer of boneless meat from the back is a striploin, which has almost triangular shape. New York steak is similar to striploin, but has no fat. "Portehouse" is the largest steak from the lumbar region, and filet mignon is the most expensive, juicy, tender, delicious steak from the only teres muscle in the bull's body. T-bone steak is T-shaped meat on the bone, combining two types of meat - fillet and thin edge. "Angleterre" is prepared from the meat from the inside of the shoulder blade, and "Cafe de Paris" steak is made from the softest piece from the shoulder blade. Quasimodo steak is cut from the lumbar region of the back, and Montevideo is a rump steak. Round steak is prepared from the upper part of the hip region, club steak is prepared from the thick edge of the back, sirloin is prepared from the thigh part of the carcass, and rum steak is a very thin and well-cut tenderloin. As they say, choose a steak to suit your taste!

Which steak is best for pan-frying?

The main thing is what it depends on good taste steak is, of course, high-quality meat (steak is made only from beef). But, since not everyone knows how to choose a suitable piece, you just need to use the hints. The best cuts for steaks are the tenderloin, the thick end, and the thin end. Ideal steak meat should have a high degree of marbling.

Ribeye steak is best suited for cooking in a frying pan. It's universal. The name comes from two English words rib-eye, i.e. “rib” and “eye”. The rib is where the cut comes from, and the eye is the cross-cut shape that ribeye steaks inherit. The abundance of fatty layers (the very marbling of the meat) quickly melts when frying, making Ribeye the juiciest and most unpretentious to cook of all steaks.

How to cook beef steak in a frying pan

New York steak

Ingredients:

• 300 g New York steak (striploin)
• 3-4 sprigs fresh thyme
• 2−3 cherry tomatoes
• 3−4 cloves of garlic
• coarse sea salt, mixture of peppers (black, red, white) - to taste
• olive oil for frying

Cooking method:

Wash the beef, dry it with a paper towel, and make transverse cuts to the full depth of the fat layer. Make cuts every 3-4 cm along the entire piece of meat. So steak is better will bake, will not deform, will not twist during the frying process. Salt and pepper the steak. Fry in hot olive oil for 1 minute on each side, adding garlic and chopped thyme. Bring to readiness in the oven for 6 minutes at 180°C. Serve whole, with garlic and cherry tomatoes, garnished with a sprig of thyme, or cut into several slices. The cut shows the degree of medium roasting - with a pink center.

Pan-fried steak with Irish whiskey

This is my favorite Sunday dish when you watch Gaelic Soccer game on TV.

Ingredients:

• 1 sirloin steak (230−330 grams), room temperature
• Black pepper to taste
• 1 tablespoon butter or shortening for frying
• 1 teaspoon olive oil
• ¼ glass of Irish whiskey
• 1 cup heavy cream

Cooking method:

Pepper the steak. Place oil in a frying pan. When the oil boils, place it in the pan. When the fat begins to stand out, reduce the heat, cook to your taste (3-4 minutes - rare meat; 4-5 minutes - medium-rare; 5-6 minutes - well-done steak), turning the meat only once. Transfer steak to a warm plate. Get rid of the fat in the pan by draining it. Pour whiskey and cream into the frying pan, stir until the mass becomes dense. Salt and pepper to taste and pour over the sauce.

Steak with chili and cumin

Ingredients:

• 5 beef steaks,
• 1 chili pepper,
• ground cumin,
• dried oregano,
• 3 tbsp. l. olive oil,
• parsley,
• ground black pepper,
• salt to taste.

Cooking method:

In a bowl, mix finely chopped chili pepper, cumin, oregano, pepper and salt. Rub with the resulting mixture, lightly sprinkle with oil, let sit for 1 hour. Place in a frying pan and fry in oil, covered. Sprinkle with chopped parsley and serve immediately.

Steak medium rare

Cut the young beef strictly across the grain into pieces, each steak 2.5-4 centimeters thick, and place them in a dry, hot frying pan. Fry steaks without a lid on high fire about 2 minutes or bring to a temperature of 37-40 degrees.

For convenience and accuracy, it is advisable to use a temperature probe.

When the meat temperature is about 38 degrees, the top of the beef steak is covered with light sweat. At this moment, turn it over to the second side and fry for about 2 more minutes (to a temperature of about 57 degrees).

Medium rare beef steak is achieved at a meat temperature of 56-60 degrees. As soon as a light pink juice appears on the surface of the fillet, the steak is ready. Remove it from the pan quickly, otherwise the meat will continue to cook and the steak will become tougher and dryer.

Salt and pepper to taste on both sides. Steak rare medium rare ready to serve.

The photo clearly shows a weak degree of roasting (medium rare), at which the meat is no longer raw, but still tender, and releases pink juice. Steak can be grilled; this method is good for picnics and barbecues.

Steak with butter

If you choose the right meat, cut it up and sear it well, you will get the most delicious steak ever.

Ingredients:

• Butter - ¼ pack.
• Ground pepper.
• Beef - 0.8 kg.
• Salt.

Cooking method:

Beef tenderloin should be washed, then dried with towels, and cut into pieces three centimeters thick. Next we need a steak pan. Put it on the fire and melt the butter.

Pepper only one side of the meat and place it in the frying pan. Next, pepper the other side and turn the steak over. The cooking time is determined, first of all, by your preferences, what degree of roasting of meat you like.

If you want the steak to be cooked just a little, sear it for three minutes on each side is sufficient. If you want to get a good crust on the outside and pink flesh on the inside, the time will have to be increased to four minutes on each side.

Well, if you want to eat well-done meat, then you need to cook it for five minutes on each side. And don't forget to add salt before serving.

How to cook beef steak - various ways

Spicy peppered beef steak with horseradish sauce

The specialty of this dish is the sauce. Thanks to cream, brandy and horseradish, it turns out to be delicately sweet with a tart aftertaste. Fresh vegetables are suitable as a side dish. It is better to serve the steak with horseradish sauce, adding strong drinks.

Cooking time: 20 min. Number of servings: 4

Ingredients:

• 1 kg beef tenderloin
• 200 g horseradish
• 50 ml brandy
• 200 ml cream 22−33% fat
• 1−2 tsp. ground chili pepper
• ½ tsp. Sahara
• salt - to taste

Never beat the meat with a hammer, as the muscle fibers are torn and the steak becomes dry when frying. If the piece is thick, it is better to stretch it with your hand or the back of a knife. The vein part can be cut. To ensure tender meat, add salt to the cooked side during cooking.

Cooking method:

Delete excess fat and veins from meat. Cut the meat into steaks 2-3 cm thick. Flatten slightly with a heavy object or fist. Season the steaks by rubbing the salt into the meat. Sprinkle steaks on both sides ground pepper Chile. Mix brandy and some water in a frying pan. Add sugar to brandy. Bring to a boil, reduce heat. Pour in heavy cream. Add grated horseradish, mix thoroughly, heat to mix flavors and aromas. Evaporate to the desired consistency. Fry over very hot coals: for rare - 1-2 minutes on each side, medium - 2-3 minutes on each side, for well-done - 3-4 minutes on each side. Serve with hot sauce.

Beef steak with cheese and potatoes

Ingredients:

• 500 g beef steak,
• 700 g blue cheese,
• 450 g red potatoes,
• 2 cloves of garlic,
• olive oil,
• dill greens,
• pepper,
• salt to taste.

Cooking method:

Mix crushed garlic, salt, pepper and oil. Cut the steak, place in a bowl and pour over the prepared marinade for 15 minutes. Then grill the steak for 3-4 minutes on each side. Peel the potatoes, cut them in half, add salt, boil them, season with oil, fry on the grill, and immediately sprinkle with cheese. Serve potatoes with steak, garnished with dill.

Beef tenderloin steak with cauliflower and broccoli in the oven

Good beef steak- an excellent main course that will not only satisfy guests, but will also please the most discerning gourmets. A light side dish of stewed or fresh vegetables will create a unique taste contrast with the dish. Please your loved ones with a hearty, leisurely meal with a glass of red wine and a delicious, aromatic steak prepared according to our recipe.

Cooking time: 30 min. Number of servings: 1

Ingredients:

• 200 beef tenderloin
• 100 g cauliflower
• 100 g broccoli
• 100 ml cream 22−35% fat
• 30 g tomatoes
• 20 g onions
• 20 g sweet red pepper
• 20 g zucchini
• 40 ml olive oil
• salt,
• freshly ground black pepper - to taste

Cooking method:

Wash, dry and clean the meat from veins and films. Slice beef across the grain in portioned pieces 3−5 cm thick. Salt and pepper the meat. Fry the meat on both sides in a frying pan with olive oil (15 ml) until a crust forms. Transfer the meat to a heat-resistant form and cook in a preheated oven for 6-10 minutes at 190°C. Separate two types of cabbage into inflorescences. Salt and pepper the cabbage. Fry the cabbage in a heated frying pan with olive oil (15 ml) until golden, 2-3 minutes. Pour the cream into the cabbage and heat until it thickens. Slice small cubes tomato, removing the attachment point of the stalk, pepper, clearing it of seeds and stalk, zucchini and onion. Mix vegetables in a container, add salt, pepper and season with remaining olive oil. Serve with steak.

Steak doneness level

There are several degrees of steak frying:

• Extra-rare. The steak is quickly grilled, heating to 49°. It turns out almost raw.
• With blood. The steak is cooked for 2-3 minutes at 200°. It has a fried crust, red meat that is not cooked inside, and red juice.
• Lightly done. It is cooked for 5 minutes at 190-200°. It has undercooked meat and pink juice.
• Medium rare. Cook for 7 minutes at 180°. It comes out medium-rare, with light pink juice.
• Almost cooked. Cook for 9 minutes at 180°. It has soft meat with clear juice.
• Well done. Cook for 8-9 minutes at 180°. Bring to readiness in the oven. It has almost no juice.
• Deeply fried. Cook for more than 9 minutes. He is with golden brown crust and no juice at all.

• The steak is prepared only from fresh chilled meat.
• It should be brought to room temperature before frying.
• Steak can only be beef.
• A piece of meat for steak should be thick - at least 2.5 cm, but no more than 4 cm.
• Serve steaks on hot plates to prevent them from cooling as quickly.

Now you know how easy it is to cook beef steak. Bon appetit!

A classic beef steak is a piece of meat, usually about 3 cm thick, fried on both sides. It is believed that the 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.
• Rare.
• 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.
• Medium.

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. It is believed that only professionals can cook a steak to the exact degree of doneness. you will need beef pulp from the intercostal part, without various veins and bones. The ideal option is fresh meat. Beef tenderloin cut into large pieces 3 cm thick. Steaks are cooked on a grill or frying pan. Main secret An excellent steak is ideally 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 preference. 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 have any questions about how to cook beef steak, the following recommendations may be useful:

Secret No. 1. If you want to do something special tasty dish

, buy meat specifically intended for cooking steaks or beef tenderloin, preferably steamed. Secret No. 2. It is strictly forbidden to defrost meat in cold or hot water. The optimal option is

bottom shelf

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. for a good dinner. We choose the degree of doneness ourselves: some people like a perfectly fried steak, while others like rare meat.

Ingredients:

• Beef (tenderloin from the intercostal part) - 1 kg;
• Vegetable oil - 5 tablespoons;
• Black pepper;
• Butter - 2 tablespoons.

Cooking method:

1. Before cooking, leave the meat for an hour at room temperature.
2. We wash the tenderloin, dry it, cut it into steaks across the grain (3 cm thick).
3. Mix in a separate container vegetable oil and pepper (freshly ground).
4. Grease one side of the meat with oil and pepper, place in a hot frying pan (greased side down). Fry for 2 minutes (for rare steak) or 5 minutes for completely cooked steak. 4 minutes of frying will allow you to cook a steak with pink meat inside.
5. Grease the other side of the steak and turn the piece over. Fry required quantity
6. time.
7. Remove the meat from the heat, add salt and grease with butter.

Cover with foil and leave for a few minutes.

Serve with any side dish to taste.

Ingredients:

• Interesting from the network
• 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.
• Beef - 1 kg;

Cooking method:

1. Olive oil - 5 tablespoons;
2. Spicy herbs - 3 teaspoons (rosemary, thyme).
3. We wash the beef tenderloin and dry it.
4. Cut the meat into pieces approximately 3 cm thick. We will get 4 steaks.
5. We marinate the meat. To do this, rub each piece with herbs and generously grease with oil. Leave for 2 hours.
6. Heat the frying pan (to approximately 250 0). Add oil.
7. Fry each steak for 2 minutes on each side.
8. Transfer the meat into a mold and put it in the oven (170 0).

We will cook for 15 minutes.

Ingredients:

• 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.
• Cooking a steak for lunch couldn't be easier. In it, the meat acquires amazing juiciness and tenderness. Marinate the beef in honey and soy sauce.
• Beef - 500 g;
• Honey - 50 g;
• Soy sauce - 50 ml;
• Garlic - 3 cloves;

Cooking method:

1. Paprika - 1 teaspoon;
2. Red pepper - 0.5 teaspoon;
3. Olive oil - 2 tablespoons.
4. We wash the beef (it is advisable to use fresh meat, tenderloin), and dry it.
5. Activate the “Frying” mode. Place the steaks in the multi-cooker bowl. Fry the meat for 5 minutes on each side. We try not to overcook the meat, otherwise the steaks will turn out dry.
6. Serve steaks with mashed potatoes and fresh vegetables.
7. To diversify the dish next time, after frying the steaks, sprinkle them with cheese, activate the “Stew” mode and cook the dish for another 10 minutes. We will get the most tender meat under a delicious cheese crust.

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

Ingredients:

• Interesting from the network
• Dry red wine - 400 ml;
• Red onion - 2 pcs.;
• Thyme - several sprigs;
• Butter - 50 g;
• Olive oil - 4 tablespoons;
• Seasonings for meat.

Cooking method:

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

Leave for a couple of minutes.

Ingredients:

• Serve the steaks with the sauce. Any vegetables are suitable as a side dish.
• 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.
• Beef - 800 g;
• Natural yogurt - 200 ml;
• Salt.

Cooking method:

1. Spices - 3 teaspoons (choose any you prefer);
2. Onion - 1 pc.;
3. Cut the beef into steaks 3 cm thick.
4. Rub each steak with spices and salt.
5. Peel the onion, chop it coarsely, and use a blender to grind it until mushy.
6. Add the onion puree to the meat and mix well.
7. Place the steaks in a separate container and fill with yogurt.
8. Let the meat marinate for 5 hours in the refrigerator.
9. Preheat the grill to high heat. Place the meat on the grill.
10. Serve with tomato sauce and fresh vegetables.

Now you know how to cook beef steak according to a recipe with a photo. Bon appetit!

Prepare good steak Many people dream, but not everyone succeeds. Meanwhile, the cooking process is very simple. You just need to know some nuances and secrets.

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

If you take marbled beef, then there are more options. In general, producers of marbled beef supply stores with already cut and sliced ​​steaks in vacuum packaging. In addition to premium cuts like Ribeye, which is a thick edge, and Striploin, which is in turn a thin edge, as well as Filet Mignon, the carcass of the marbled steer is rich in a wide variety of cuts excellent meat, suitable specifically for frying in a pan and on the grill. The main differences between premium marbled meat and alternative parts of the carcass can be considered the ease of processing and cutting the steak, the softness of the resulting steak.
The steak should be thick, the thicker 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 approximately 2 - 2.5 cm in thickness is a normal steak. For thinner steaks, reduce the heat treatment time.

Is it necessary to beat back?
Steaks are not tenderized. Even if they are made from regular beef, from the tenderloin. Her top one is the thickest part goes for steaks and there is no need to beat it. The tenderloin is cut closer to the tail, but here they are no longer making steaks, but splints, for example.

Blue - so-called raw roasting (no more than 2-3 minutes), the meat inside has a temperature of no higher than 39-40°C.

Rare is practically rare meat (only 3-4 minutes to cook). However, there are many connoisseurs of just such steaks, fried on the outside and red on the inside. meat temperature is 45-48 °C

Medium rare is lightly fried meat with juice that has a rich pink color. (Cooking will take 5-6 minutes), the temperature of the meat will be about 48-53 °C

Medium – medium-rare meat, the most preferred degree of roasting, at which the meat retains light pink juice inside. (Cooking will take 6-7 minutes), meat temperature will be 53-57 °C

Medium Well is normally fried meat with clear juice inside (frying will take 8-9 minutes), meat temperature is about 57-62 °C

Well Done is well-done meat that has a grayish to brown color without red or pink streaks, with virtually no clear juice. Cooking will take about 10 minutes or even more, the temperature of the meat will be 65°C and above.
What to fry with
Best fit Cast-iron pan. Regular or grooved grill pan. It removes excess fat, and the meat is fried well, forming a crust on it.
How to fry the right steak?
- The thickness of a traditional steak, at which you can accurately determine the cooking time and get an excellent result, is at least 2.5 cm.

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

The pan needs to be as hot as possible before frying.

You can apply your favorite vegetable oil to the steak itself, or you can coat the frying pan (I always grease the steak with olive oil, I don’t grease the frying pan). When putting meat on the grill, you do not need to grease it with oil. Do not add salt or pepper!

Fry the steak on each side to the desired degree, on average 3 minutes (for a 2.5 cm steak), then reduce the heat a little and fry the meat a little more on each side.
For medium doneness, 2 cm thick, I fry steaks for 1.5 - 2 minutes on one side, then on the other, then another 1.5 minutes on each side, without turning down the heat.
Fry steaks 1-1.5 cm thick for 1.5-2 minutes on each side, do not fry again.

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

Season with salt and pepper. You can put a piece of butter.
There is another cooking method:
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 needs to be fried until golden crust. 30 seconds on each side, no more. And then bring it to readiness in the oven.

Your steak is ready! Bon appetit!