Preparation

You can bake a delicious steak in the oven on the grill. This will eliminate excess fat and add “patterns” to the steak, which will make the meat more beautiful. If you don't want the meat to have a crispy crust, you can bake the dish in a sleeve or in foil. It will turn out very soft and fragrant.

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  At home, you first need to prepare the steak well. The meat must be washed well and excess moisture removed using an ordinary paper towel.

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  Now add salt and pepper to taste on both sides of the beef steak.

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  You should put a frying pan (either a regular or a grill will do) on the fire and pour in one or two tablespoons of vegetable oil. As soon as the pan is hot, place the meat on it. The steak should be fried on each side for 2-3 minutes, waiting for a golden brown crust to appear (see photo). This stage is very important, as it allows you to seal all the juices inside the steak, which will make the resulting dish soft, juicy and flavorful.

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  Now you need to add a little butter to the pan. At the same time, you need to turn on the oven and preheat it to 230 degrees. When the oven warms up, you need to place a frying pan with steak in it (if desired, you can transfer it to a baking sheet and then add butter there). Baking time is 6-8 minutes.

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  After this time, remove the steak from the oven and place on a cutting board. Let it brew for 7-10 minutes. Now he is completely ready.

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  All that remains is to serve delicious and appetizing meat to the table. We recommend a side dish of mashed potatoes and your favorite vegetables, such as broccoli. A steak roasted in the oven according to our recipe turns out very soft and will surprise you with its taste and aroma. Bon appetit!

KBJU and composition for the entire dish

Steak can be prepared from any meat and even fish. But gourmets prefer beef steaks. It is believed that it is from this meat that they turn out the most delicious.

To enjoy a real steak, you need to choose the right meat.

Beef steak: subtleties of cooking

• For steaks, it is better to use tenderloin. There is no fat and little connective tissue, which makes the meat tough.
• If the beef is young, you can use the shoulder, the inside of the hind leg, the thin and thick edges. But in this case, the quality of the steak will be worse.
• Meat is always cut across the grain. This way it will cook better and be softer.
• Steaks are rubbed with pepper and spices before frying. It is advisable to salt them before putting them in the oven so that the meat juice does not release prematurely.
• To make the steaks juicy, you need to achieve a fried crust as quickly as possible, which will prevent the juice from leaking out.
• First, the steaks are baked at high temperature, then it is reduced, and the dish is brought to readiness, choosing the desired degree of frying.
• If the peculiarity of the oven is such that the steaks do not form a golden brown crust, then they must first be fried in a frying pan on high heat, and then brought to readiness in the oven, setting the temperature to 170-180°.

Beef steak with herbs in the oven

Ingredients:

• beef fillet – 500 g;
• herbs (rosemary, thyme, basil) - to taste;
• salt;
• vegetable oil – 3 tbsp. l.;
• ground pepper - to taste.

Cooking method

• Wash the meat and dry with paper napkins. Cut across the grain into 4-5 slices.
• Place the steaks in a well-heated frying pan, greased with a thin layer of oil. Fry them on both sides over high heat for 2-3 minutes.
• In a bowl, mix oil, salt and herbs. Brush the top of the steak with this mixture. Turn it over to the other side. Brush with marinade again.
• Transfer the steaks to foil and seal with an envelope. Place in the oven. Bake for 20-30 minutes at 180°.
• Turn off the oven. Let the meat rest in foil for another 10 minutes, then serve.

Note: If you like your meat well done, you don't have to wrap your steaks in foil. Place them in the oven in the same pan in which you fried them. Bring to readiness at 180°. Remove the pan from the oven and cover it with foil or a lid. Leave for 10 minutes.

Beef steak in white wine in the oven

Ingredients:

• beef fillet – 500 g;
• onion – 1 pc.;
• honey – 1 tbsp. l.;
• dry white wine – 80 ml;
• garlic – 3 cloves;
• ginger - to taste;
• soy sauce – 1 tbsp. l.;
• vegetable oil – 1 tbsp. l.

Cooking method

• Cut the prepared meat into slices 2 cm thick.
• In a bowl, mix chopped onion, crushed garlic, honey, wine, ginger, soy sauce.
• Place the meat in the marinade and leave for 1-2 hours.
• Blot excess moisture from steaks with paper towels. Grease with oil.
• Preheat the oven to 180°. Place the meat on the grill. Bake on Grill mode for 7 minutes on each side.
• Transfer to a warm plate, cover with foil and let sit for a few more minutes. During this time, the steaks will be ready.

Video recipe for the occasion:

Beef steaks marinated with herbs and soy sauce in the oven

Ingredients:

• beef fillet – 500 g;
• aromatic herbs (basil, thyme, rosemary, coriander or others) - to taste;
• soy sauce – 1 tbsp. l.;
• vegetable oil – 1 tbsp. l.

Cooking method

• Cut the meat across the grain into pieces 2.5-3 cm thick.
• In a bowl, mix oil, dry herbs, soy sauce.
• Pour the sauce over the meat and leave to marinate for 1-2 hours.
• Remove from marinade and dry with paper towels.
• Spray a frying pan with oil and heat well. Fry the steaks over high heat on both sides until golden brown.
• Place on a baking sheet lined with foil. Place in an oven preheated to 180° and bake for 10-15 minutes. The time depends on the selected degree of frying.
• Leave the steaks in the turned off oven for another 5-10 minutes.

Beef steak with lemon in the oven

Ingredients:

• beef fillet – 500 g;
• salt;
• black pepper - to taste;
• lemon – 1 pc.;
• vegetable oil – 1 tbsp. l.

Cooking method

• Wash the meat. Blot with paper napkins. Cut into slices 2 cm wide.
• Mix oil, pepper and lemon juice squeezed from half a lemon.
• Place pieces of meat into the marinade and leave for 1 hour.
• In a dry, hot frying pan, fry the steaks for 2 minutes on each side. In order for a golden brown crust to form, the heat must be as high as possible.
• Place steaks on a baking sheet. Place a thin slice of lemon on each slice of meat. Place in the oven and bake for 15 minutes at 180°.
• Let the steaks rest for 5-10 minutes, covering them with foil.

Note to the hostess

• You can determine the baking time for steaks in the oven yourself, taking into account the selected degree of roasting of the meat.
• You can choose absolutely any marinade. The taste of the finished dish will depend on this. If you doubt the softness of the purchased meat, use a marinade to which you add any acid. This could be vinegar, lemon juice, citric acid, apple cider vinegar, sour cream, wine.
• Ready-made mustard also softens meat well. Brush the fillet with it and let sit for a few minutes. Remove the remaining mustard with paper towels. Next, cook the steak according to the chosen recipe.

14.10.2018

Steaks are the pride of the culinary experts of the American continent. If you want to make this popular “overseas” dish even more tempting and at the same time healthy, you need to choose the appropriate recipe for beef steaks in the oven. There are several options for preparing such a delicious dish - all of them are quite simple and provide a lunch that will definitely lift your spirits, as it will turn out to be incredibly tasty.

Beef steak with wine sauce is a dish that in the old days was served only on major holidays. But you can pamper yourself and your loved ones with this culinary miracle every day. Seasonings, a hint of dry wine and red onion make the meat a little spicy and very aromatic, and the buttery sauce gives the dish a luxurious juiciness. Baking in the oven prevents the steaks from drying out. Learn how to cook beef better than anyone else!

Ingredients:

• boneless beef (tenderloin) – 0.7 kg;
• dry red wine – ½ glass;
• Crimean onion – 1 piece;
• olive oil – 100 ml;
• butter – 60 g;
• salt, thyme, black pepper - to taste.

On a note! If you want to cook rare steaks, baking for 5 minutes will be enough, and if you want to thoroughly fry the beef, you need to wait 10 minutes.

Preparation:

Gastronomic pleasure!

If you and your household are connoisseurs of the taste of meat dishes, which is replete with various shades, sourness and mustard “motifs,” then you should cook a beef steak in the oven in foil according to this recipe. Baking in foil will help retain the maximum amount of juice and enhance the flavor of the dish.

Ingredients:

• beef tenderloin – 0.6 kg;
• vegetable oil – 40 ml;
• nutmeg – 5 g;
• dried ginger – 3 g;
• dried basil – 5 g;
• dry mustard – 3 g;
• salt - to taste.

Preparation:

The proposed recipe surprises with its minimalism. But this is the secret of his popularity. The taste of high-quality meat, slightly emphasized by spices, is just “what you need” when it comes to beef steaks on the bone. Sea salt and the usual black pepper are excellent natural flavor enhancers that will make your beef unsurpassed, without any extraneous tastes or odors.

The key to success in this recipe is the right meat and good vegetable oil. Obviously, spoiled or overly tough beef (when using meat from an animal that is too old) is not suitable for any dish, and low-quality “sunflower gifts” give the steaks a taste of burnt butter.

On a note! How long to fry bone-in beef steaks depends on your taste preferences. A rare steak will be ready in 3 minutes (at a temperature of 38°C), medium-rare in 5 minutes (55°C), medium-rare in 7 minutes (60°C), almost done meat in 8 minutes (68 °C), and well-fried - in 9 minutes (70°C).

Ingredients:

• beef on the bone, aged for 28 days (such meat has a more concentrated taste) - 2 pieces of 300-400 g each;
• sea ​​salt, black pepper, vegetable oil - to taste.

Preparation:

Beef steak in the oven is not only incredibly tasty, but also a healthy dish. The meat turns out soft and juicy, and if cooked without pre-frying in a frying pan with oil, it can even be called dietary.

First, let's find out what a steak is. This is a piece of meat, 2.5 to 4 centimeters thick, fried on both sides. This dish is considered traditional in the United States of America, where it came to us from. Choosing the right beef for steak. A piece from the intercostal part without veins and bones is best suited. It is advisable that the meat be fresh. But you can also use frozen, but before cooking it should be defrosted to room temperature and allowed to drain excess liquid. Another secret to cooking a delicious steak is cutting it correctly. To do this, take a knife and carefully cut the pieces across the fibers, trying to ensure that they are the same thickness everywhere. Thanks to this, the meat will cook evenly and be soft.

• Now let's move on from theory to practice and prepare steaks according to several recipes - with and without pre-frying. The first option will be more satisfying and will also delight you with a delicious crispy crust. The second one is suitable for people who are on a diet, since it will be prepared without excess fat.
• For cooking
• beef steak with spices
• we will need:

beef;

oil, preferably olive; spices: ground black pepper, rosemary, thyme; salt.

• Now let's move on from theory to practice and prepare steaks according to several recipes - with and without pre-frying. The first option will be more satisfying and will also delight you with a delicious crispy crust. The second one is suitable for people who are on a diet, since it will be prepared without excess fat.
• We wash an approximately kilogram piece of meat well, dry it and cut it into portions. Prepare a marinade from 4 tablespoons of oil, spices and salt, place the beef in it and leave to marinate for an hour. After this, fry the pieces in a heated frying pan with vegetable oil for two minutes on each side to get an appetizing crust. Transfer the beef to a baking sheet and place in the oven for a quarter of an hour at 180 degrees.
• Next recipe -
• beef steak with soy sauce
• . For this you need the following ingredients:
• we will need:

Wash one kilogram of meat, dry it with napkins or a paper towel, and cut it into the required number of pieces. Prepare a marinade from 60 milligrams of soy sauce, a teaspoon of Provençal herbs, a tablespoon of vegetable oil and salt and pepper to taste. Pour this marinade over the steaks and leave for an hour. Next, fry the pieces until golden brown in a frying pan with hot oil and put them in the oven for a quarter of an hour at 180 degrees.

And now diet steak without frying in a frying pan. The list of ingredients is similar to the previous ones:

• Now let's move on from theory to practice and prepare steaks according to several recipes - with and without pre-frying. The first option will be more satisfying and will also delight you with a delicious crispy crust. The second one is suitable for people who are on a diet, since it will be prepared without excess fat.
• Next recipe -
• spices;
• we will need:

We wash the meat, wipe off any remaining liquid, cut into portions and lightly beat. Prepare a marinade from salt, a tablespoon of vegetable oil, and your favorite herbs and spices, in which we leave the beef for an hour. At this time, turn on the oven in the “Grill” mode and preheat to 220 degrees. Place the marinated pieces of meat on a baking sheet or wire rack and place in the oven for 4 minutes. After that, take it out, turn it over and put it in the oven again for another 4 minutes. Remove and let stand for 5 minutes before serving.

The main secret to a great steak is quality beef, and it should be tenderloin. The long back muscle of the animal hardly works, which is why it is so tender and soft. Everyone knows that steaks can be cooked to varying degrees of doneness. The most beloved all over the world is “medium”: the meat has a uniform brown color, but when pressed it releases pink juice.

Beef steak recipes

How to fry beef steak in a frying pan

Ingredients:

• kilogram of beef tenderloin;
• olive oil;
• salt;
• pepper;
• thyme;
• rosemary.

Step-by-step preparation of steak:

1. Dry the beef on paper and clean it. To make the steaks beautiful, you need to take an even middle part. Cut into pieces - 3-4 pieces, approximately 8-12 cm long. Squeeze each piece of beef on both sides in the direction of the grain. The thickness of a classic steak should be 2-3 cm. Add pepper. At this stage you can add salt, but you can do this at the very end of cooking.
2. There is no need to add oil to the pan. It is better to first marinate the beef in oil and herbs, and then place the steak in a hot frying pan. Fry the meat for 4-5 minutes on each side. This is necessary so that the resulting crust does not allow the juice to leak out.
3. Add garlic and herbs for flavor and bring the steak in the oven to the desired degree of doneness at 200 degrees.
4. Serve the beef dish to the table only after you have allowed the meat to “rest”, that is, lie down for several minutes so that the internal pressure weakens and the juice does not leak out.

Tuscan Beef Steak Recipe

Ingredients:

• 800 grams of rump, 3-4 cm thick;
• 2 teaspoons olive oil;
• half a teaspoon of dried rosemary;
• half a teaspoon of dry thyme;
• half a teaspoon of ground black pepper;
• salt;
• lemon.

Beef cooking method:

1. Dry the meat. In a small container, mix oil, thyme, rosemary, and pepper. Rub the mixture onto the steak.
2. Heat a frying pan over medium heat. Add the meat, reduce heat and fry on each side for twenty minutes. Since the marinade with which the meat was coated contains olive oil, the steak should be fried in a dry frying pan without adding fat.
3. Sprinkle the beef well with salt, place on a large warm dish and leave for 10 minutes. When serving, the steak can be cut into thin pieces and served with lemon wedges.

Juicy beef steak with crust

Ingredients:

• beef – 300 g per 1 serving;
• vegetable oil;
• salt, ground black pepper.

Steak cooking steps:

1. Wash and dry the meat with a towel so that when frying, excess moisture does not get into the pan. In this case, there will be less splashes of oil, and the fat will not be cooled due to moisture, and a crust will form faster on the steak itself, which will help maintain juiciness.
2. Cut the beef into pieces 2 cm thick across the grain and beat it thoroughly with a kitchen hammer. You can use a food whip, it is more convenient and you will not damage the surface of the steak.
3. Pour any vegetable oil into the frying pan and heat it until a light smoke forms over the surface of the frying pan. Place the cut steaks in the pan and leave space between the pieces. Fry until crust appears on both sides. You can plan the beef in flour, or dip it in beaten egg, and only then in flour, but this recipe is closer to classic battered chops.
4. After the crust appears, leave the frying pan on low heat or on a less hot burner. Sprinkle the pieces with pepper and salt and fry them further on all sides for two minutes. When the steak is cooked, the juice will flow clear and not pinkish. Beef, unlike pork, can be eaten not fully cooked. A fully cooked steak can be a little dry, so the beef is cooked medium rare, which leaves the meat inside the piece undercooked. The crust of such a steak will be dark when cut, and the flesh inside the piece will remain pink.

How to cook beef steak in orange marinade

Ingredients for 6 servings:

• 1/3 cup orange juice or port;
• 1/4 cup balsamic vinegar;
• 1 tsp. Worcestershire sauce;
• 1 tbsp. l. chopped fresh or 1 tsp. dry thyme;
• 2 crushed cloves of garlic;
• freshly ground black pepper;
• 700g lean beef flank, fat trimmed;
• 1 large shallot, chopped;
• 1 tsp. olive oil;
• 2 tsp. mono- or polyunsaturated margarine.

1. In a small bowl, whisk together orange juice (or port), vinegar, Worcestershire sauce, thyme, garlic and pepper. Place the beef in a shallow glass dish, pour over the orange marinade and coat on all sides. Cover and refrigerate for at least 2 hours, or marinate for up to 8 hours, turning several times.
2. Remove steaks from marinade and drain liquid into a small saucepan. Add shallots and set aside. Oil a grill pan or heavy-duty regular skillet and place over medium-high heat. Add the meat and cook for 6-7 minutes on each side. Transfer steak to a cutting board and let rest, covered with foil, 5 minutes.
3. Meanwhile, bring the marinade to a simmer over medium heat and cook until the liquid has reduced to 1/3 cup, 3 to 5 minutes in the pan. Remove from heat, add margarine and whisk until melted.
4. Cut the beef steaks into thin slices across the grain. Pour any juices that have drained onto the cutting board into the sauce and serve the sauce along with the meat. Serve beef with salad and crusty bread.
5. Per serving of steak: 174 calories, 22 g protein, 1.5 g carbohydrates, 0.5 g fiber, 9 g fat (including 3 g saturated), 69 g sodium. GI cannot be determined due to the minimal carbohydrate content.

Skillet New York Steak Recipe

Ingredients for 4 servings:

• 75 g black peppercorns;
• 4 New York steaks, approximately 500 g each, 4 cm thick;
• 60 g unsalted butter, plus more if needed;
• 2 tbsp. spoons of olive oil;
• shallots, 4 pcs., chopped;
• 3 tbsp. spoons of cognac or high-quality brandy;
• 125 ml strong red wine;
• 250 ml beef broth or other unsalted meat broth;
• 125 ml heavy cream;
• 1 teaspoon Dijon mustard;
• salt and freshly ground pepper;
• fresh Italian parsley sprigs for garnish.

Method for preparing steak:

1. Using a mortar and pestle or pepper grinder, roughly grind the peppercorns. Sprinkle the pepper evenly on both sides of the beef and press the pepper into the meat with your hands or the flat side of a cleaver. Cover with a lid and let stand for 30 minutes.
2. Use one large frying pan or two smaller ones so that the steaks can fit comfortably in there. Melt the butter and olive oil over medium-high heat for a minute until bubbling. Add steaks and sear on one side for 4 minutes until browned. Turn the meat over and cook for another 5 minutes on the other side until browned. In this case, a special thermometer inserted into the thickest part should show a temperature of 52 ° C for half-cooked steak or 57 ° C for half-cooked steak. Transfer beef to a warmed platter and cover with aluminum foil.
3. Add the shallots to the pan and sauté for 2-3 minutes until softened; Add more butter if necessary to prevent the onions from burning. Remove from heat, pour in cognac and set fire. When the heat goes out, add the wine, bring to a boil and cook for about 3 minutes until the mixture thickens slightly. Pour in the broth, bring to the boil again and cook for about 5 minutes until the mixture has reduced by half and thickened to the consistency of a sauce. While stirring, add the cream and mustard and cook for another minute. Season to taste with salt and pepper.
4. Transfer steaks to warmed individual plates and spoon sauce over each serving. Garnish with parsley and serve immediately.

Recipe for young beef steak in red wine

Ingredients:

• 500 grams of beef (4 steaks 1.5 cm thick);
• 2 cloves garlic (finely chopped);
• 2 tablespoons vegetable oil;
• 1/4 cup water;
• 3/4 cup dry red wine;
• 60 grams of butter (cut into 3 pieces);
• 1.5 teaspoons of soy sauce;
• salt;
• 1 tablespoon finely chopped parsley;
• ground black pepper.

Steak cooking steps:

1. Beat the beef well with a meat hammer, then add a little salt and pepper. Heat a tablespoon of vegetable oil in a large frying pan and fry the steaks over high heat on each side for 2 minutes to obtain medium-rare meat. Place the meat on a large platter and cover with foil.
2. Remove any remaining fat from the pan, add a tablespoon of vegetable oil and fry the chopped garlic over medium heat until golden brown, about 30 seconds. Pour wine into the pan, bring it to a boil, and, stirring constantly, cook over medium heat until the beef steak sauce is reduced by half (about 2-3 minutes).
3. After this, add water, soy sauce, as well as the juice that leaked onto the meat dish. Continue cooking for 3-4 minutes until the volume is reduced by half. Reduce heat and add butter to the sauce, stirring until the sauce thickens slightly. Add chopped parsley to the sauce, mix thoroughly and serve with steaks.

How to cook beef steak in the oven

Ingredients:

• beef fillet (for one steak 250-500 grams);
• Next recipe -
• salt;
• pepper.

Step-by-step preparation of the recipe:

1. A fresh piece of beef loin, peeled from films, should be wrapped in cling film several times and put in the refrigerator for 3-4 days. During this time, the meat will have the opportunity to ripen, and it will be ready for subsequent actions.
2. Cut the beef into pieces of the size required for steaks, and if there is no grill, fry in a frying pan in vegetable oil until a golden brown crust appears.
3. Salt and pepper the semi-finished meat and place in an oven preheated to 180 degrees for 15-25 minutes (the time depends on what degree of roasting you like).

Video with a recipe for beef ribeye steak from Jamie Oliver