How to cook beef steak correctly: recipe and recommendations

Steaks are always in great demand in restaurants - they are an exquisite, juicy and filling dish. But few people know how to cook steak themselves. Many people experience a strong but pleasant surprise when they realize that preparing this delicacy is not a very difficult and labor-intensive process. This article covers the basics of cooking steak at home and reveals some secrets: what meat is best to make a steak from, as well as how to properly serve steak.

Types of roasting

There are several types of meat roasting that you should know about if you want to please your family and guests:

• Blue. Lightly fried, almost raw, but well “sealed” meat on all sides. Internal temperature 45 °C.
• Rare. Steak browned on all sides, bright red in the middle. This is a godsend for a true carnivorous meat eater who prefers this type of roasting. Internal temperature 52°C.
• Medium Rare. The sides of the steak should be well browned, with the top and bottom caramelized to a dark brown color. Additional frying provides a result that will appeal to those who like their meat more done than Rare, but less than Medium. The temperature inside the piece is 57 °C.
• Medium. The sides should be a rich brown color, and the top and bottom should be dark (but not black). If you're grilling steaks for a large group of people, this is the best doneness that will please almost everyone. The meat is pink inside, the temperature inside the piece is 62°C.
• Medium Well . A medium well-done steak should have a hint of pink meat in the middle. The surface should be dark brown with a good sear on the top and bottom. This meat will be quite firm but still juicy in the center. Temperature – 65 °C.
• Well Done. A well-fried product, as most are accustomed to seeing it. The temperature inside the piece is 70°C.

Different sources give different parameters for the temperature of frying steaks. Well, you can only achieve your preferred degree through experience. Of course, if you are not a professional.

Video: how to determine the degree of doneness of a steak

Types of steak frying: Blue Rare, Rare, Medium Rare, Medium, Medium Well, Well Done

Beef steak degrees of doneness

When cooking beef steak, five degrees of roasting are used:

1. Very rare (or Blue) - This is the degree of roasting when a piece of meat remains almost raw. The cooking time for such a steak is minimal; the delicacy is fried for only 10-15 seconds on each side. This is the most unpopular type of roasting; it is ordered very rarely.
2. Rare - If you've been wondering how to cook a rare steak, then this degree of doneness is just what you were looking for. Each side of meat is fried in a frying pan for no more than 1-2 minutes. After cooking, leave the steak to rest for 6-8 minutes. This type of roasting is also not very popular among guests of restaurants and cafes.
3. Medium Rare – This type of meat preparation is also called “Half-raw”; it is a low degree of doneness. The frying time for such a steak is 2-2.5 minutes, then the meat is allowed to rest for 5 minutes. The temperature inside the piece when serving is 55 degrees. This type of roasting is in demand by lovers of the juicy delicacy.
4. Medium – Medium done. Pink juice flows from the meat, it is juicy, and the temperature inside is 60 degrees. Cooking a medium-done steak is as follows: first, the meat is cooked for 3 minutes on each side, and then it rests for another 4 minutes. Medium-rare steaks are most often ordered by restaurant patrons;
5. Well done – This type of roasting is also called “sole”. It cooks for 4.5-5 minutes, then rests for another minute. The meat of this preparation is completely brown when cut and is as tough as possible. This type of roasting is not recommended in cafes and restaurants, but can be prepared for the most persistent guests.

For frying steaks, the main thing is an oven or a well-heated frying pan. You need to fry the meat at a temperature of at least 120 degrees, otherwise the steak will not get a crispy crust.

A little secret that will help you in cooking: the muscle at the thumb will help you understand how different types of meat are cooked to the touch. Blue and Rare steaks are as soft as a relaxed thumb muscle when pressed with the index finger of your other hand.

If you squeeze the tips of your thumb and index finger, the muscle will tense slightly and the base of your thumb will feel like medium rare meat.

The muscle after connecting the thumb and middle finger is equal in stiffness to Medium done, and the hardness of the thumb and little finger is Well done.

Cooking steak in a hot pan

Before you start cooking, you also need to make sure you know how to properly grill a steak. First of all, your pan or barbecue should be preheated before you start - this will help seal the meat, keeping all the juices inside.

Ingredients:

• Steak – 1 serving.
• Olive oil.
• Sea salt and freshly ground black pepper.
• Greens (optional).

Preparation:

1. Before cooking, salt and rub the oiled steak with spices. Although here opinions are divided. Some cooks prefer to salt the meat right away, others at the end of frying.
2. Heat the pan until very hot. Place the meat on a hot surface (there should be a sizzling sound) and reduce the heat to medium.
3. Fry the meat on one side for 3 minutes, then on the other side.
4. Place on a plate and let the dish rest for a few minutes.

Appetizing steak in a frying pan

How to prepare meat for frying

Cut meat perpendicular to the grain

Culinary experiments prove that steak cut across the muscle fibers is much softer. The ideal thickness of each piece is 2.5–4 cm.

Let the meat come to room temperature

This is important for future even roasting. If you have time, simply remove the meat from the refrigerator 2-3 hours before cooking - and it will warm up on its own.

If you don’t have time, wrap the future steak in cling film and immerse it in warm (30–35 °C) water for 20–30 minutes.

Or do exactly the opposite: freeze before frying.

It sounds original, but as the experiment shows, the result is an unexpectedly interesting result: a very juicy steak with a soft pink center.

The bottom line is that when defrosting, the meat loses some of its juices. And if it falls into a hot frying pan while frozen, it instantly becomes covered with a crust, which locks the juice inside.

Marinate only if necessary.

Do not marinate if you plan to cook a classic sirloin steak or marbled meat, such as ribeye or filet mignon. Due to their softness and juiciness, they are good in their natural form - just with salt and pepper. Marinade can overwhelm the taste and add a certain viscosity to the steak.

It’s another matter if you decide to take a risk and cook an alternative steak. In this case, marinating is advisable, otherwise the resulting meat will be too tough. There are many marinades, choose according to your taste.

How to marinate the perfect steak →

Dry the meat thoroughly

Before frying, pat the meat dry with a paper towel to remove any excess moisture from the surface. If you don't get rid of the liquid, the steak in the pan will cook rather than fry.

To ensure that moisture is removed, you can sprinkle cornstarch on the raw meat.

And a way for perfectionists. Take a disposable foil pan, pierce it in several places with wooden skewers (so that you get something like a lattice inside the mold) and place the meat wrapped in a paper napkin on this lattice. Let it sit in the refrigerator for about 24 hours. Perfect surface dryness is guaranteed.

However, if you have a wire rack, you can do without skewers.

Let the meat dry out a little

Let it lie in the air for at least 20–30 minutes. During this time, the meat will weather around the edges and be covered with a light crust, which, when frying, will allow the juice to be retained inside the piece.

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Don't add salt or pepper!

Of course, this recommendation again applies to classic premium steaks, which are prepared without marinade. It is better to salt and pepper this meat after cooking.

If you salt the steak while frying, the meat juices will seep out. As a result, you will end up with a piece that is tougher than it otherwise would be.

Let’s make a remark here: many people neglect this recommendation because they prefer just this, slightly tougher type of meat. Experiment. In this case, you can rely on your own taste sensations.

If we are talking about alternative steaks, then you should either marinate them, or salt and pepper them and brush them with olive oil before frying.

Fried marbled beef steak with mushroom sauce

This delicacy is definitely worth preparing, despite the fact that marbled beef is not a very cheap product, the main thing is to understand how to properly fry a marbled beef steak. Try it, you will like it!

Ingredients:

• Marbled beef – 1 kg.
• Salt – 1 teaspoon.
• Ground pepper – 1 teaspoon.
• Butter – 1 tablespoon.
• Garlic – 2 cloves.
• Finely chopped onion - 1 medium head.
• Mushrooms in cubes – 300 g.
• Dried thyme – 1 teaspoon.
• Flour – 60 g.
• Meat broth – 250 ml.
• Milk – 1 glass.
• Horseradish (or Dijon mustard) – 1 tablespoon.
• Greenery.

Preparation:

1. Salt and rub with seasonings on both sides.
2. In a large frying pan, fry the meat in butter.
3. Remove steak and set aside.
4. Make the heat more moderate, add the remaining oil, garlic, onions, mushrooms and thyme. Then stir for 10 minutes until the mushrooms begin to darken.
5. Add flour and cook for 1 minute.
6. Pour in the milk and add the horseradish.
7. Simmer, stirring for 5 minutes over low heat until thickened.
8. Before serving, pour the sauce over the steak and sprinkle parsley on top.

Video: New York steak with mushroom sauce

Meat and mushrooms are a great combination!

How to cook a perfect steak

Despite the fact that cooking a steak is not a very elaborate or complicated task, it does require knowledge of some fundamental points.

The first and most important point is that any steak is made exclusively from beef. No pork, chicken or lamb can be called steak. The meat for the dish is taken from those parts of the animal’s body where the muscles were not used for movement in the first place. The color of the tenderloin must be either red or dark red, but not burgundy or pink.

Also, an important nuance is knowing how to properly fry a steak. Be sure to do this on a well-heated grill pan (just a heavy frying pan will also do). Please note that the frying pan should not smoke, otherwise the delicacy will burn on the outside, but will not fry enough on the inside.

In order for the steak to be juicy, first fry it for one minute on each side. With this technique, the meat fibers are sealed, retaining the juice inside. After this, the meat is brought to the desired degree of doneness at a lower temperature.

Steak in sesame and rosemary

Tender meat with the aroma of rosemary and a crispy sesame crust. It's worth making!

Ingredients:

• Lean beef/veal – 500 g.
• Sesame – 100 g.
• Egg – 1 pc.
• Fresh rosemary – 40 g.
• Black pepper, salt.
• Sunflower oil – 80 ml.

Preparation:

1. Rub a piece of meat with dried or fresh rosemary and pepper. Before cooking, remove any old rosemary from the meat, cut the steaks, pound them and rub with fresh rosemary and salt.
2. Place the meat in the refrigerator for a couple of hours
3. Beat the egg in one bowl and add sesame seeds to another.
4. The chop is dipped first in egg and then in sesame seeds and fried in a frying pan until cooked.

Rosemary and sesame are unforgettable!

Grilling a steak

• Cook beef steak only from fresh meat. Frozen will be less soft and juicy
• If you turn it every 30 seconds while frying, you will get a juicier steak than cooking it first on one side and then on the other.
• Approximate doneness can be determined by pressing the steak with your finger. A lightly cooked steak will be softer and more pliable, while a more heavily cooked steak will be tight and dense.
• It is better to serve steak on warm plates with well-sharpened knives.
• Do not cook more than 2 pieces in one pan, as adding more steaks will cause the temperature to drop and the steaks will simmer rather than fry.
• Never turn a steak with a fork, because the meat juices will leak out through the holes left by it.

Steak degrees of doneness

Many cookbooks give importance to the degrees of doneness of steaks, since the same piece of meat with different degrees of doneness has a different taste. Here are 7 classical degrees, more about which you can read here.

Using the example of a Ribeye steak, 20-25 mm thick, we will tell you how to cook a beef steak in a frying pan to one of the most beloved degrees of doneness by many - Medium.

1. Place the frying pan on the stove and heat it up high.
2. At this time, grease the steak with vegetable or olive oil, sprinkle with salt and pepper to taste.
3. Next, place the steak in the pan and fry for 2 minutes on each side. You can turn the steak using special tongs or a regular spatula. But it is advisable to do this with extreme caution so as not to damage the meat. Don't forget about the edges of the steak, which also need to be fried, about 30 seconds on each side.
4. After frying, the steak should be allowed to “rest”, covered with foil.

Steak marinated with mustard and balsamic vinegar

Prepare a steak marinade using mustard and balsamic vinegar. This marinade can be used on any cut of beef. It cooks very quickly, perfectly softens the meat and gives it a golden brown crust during frying.

Ingredients:

• Olive oil – 60 ml.
• Balsamic vinegar – 60 ml.
• Worcestershire sauce – 60 ml.
• Soy sauce – 60 ml.
• Dijon mustard – 2 tsp.
• Garlic – 4 cloves.
• Salt and pepper to taste.

Preparation:

1. In a small bowl, combine oil, balsamic vinegar, Worcestershire and soy sauce, Dijon mustard and garlic. Salt and pepper.
2. After the marinating process, remove the meat and fry the steak to the required degree of doneness.

Preparing the most tender meat

In order for the marinating process to proceed correctly, you must first warm the meat at room temperature. You should not add salt if the meat will be in the marinade for more than 40 minutes. Otherwise, the meat will lose all its juices and turn out dry.

If you plan to marinate the meat for several hours, then put it in the refrigerator.

How to choose meat for steak, which one is suitable for frying in a pan

There are from 9 to 18 different variations of steaks. Each of them has its own character, mood and taste. Accordingly, the cooking method should also be chosen based on the type of steak.

Before you go to the store. You must decide what kind of steak you want to cook. Below we list the main types of steaks and where they are found:

Choosing the right meat for preparing a steak is one of the most important stages of the entire event. If the meat is of poor quality, you risk not only upsetting yourself and your friends with a tasteless dish, but also going to the hospital with severe poisoning. There are some meat selection guidelines to follow:

• Take pieces at least 2 centimeters thick. It is more difficult for thinner ones to set the required roasting level.
• Do not neglect meat with small layers of fat. Fat will add juiciness, taste and aroma to your dish.
• If you cook steaks quite often, then you might want to think about buying a thermometer, with which you can accurately determine the degree of doneness of your steak.
• Smell the meat; if there is even a slight ammonia smell, you should refuse to purchase it.
• If your fingers stick to the meat when you touch it, it is not fresh, or is close enough to becoming so.

The most suitable steak for cooking in a pan is ribeye.

Ribeye is a beef cut from the 6th to the 12th rib of the animal carcass. In English, the name Ribeye consists of two words (rib - rib and eye - eye). While the relationship to the rib is more or less clear, the relationship to the eye is not entirely clear. There is an opinion that the “eye” in the name is due to the similarity of the meat with the pattern of the eye, but this is not so. The eye is the core of the best part of meat with no bone. Hence the name.

Ribeye holds the title of the most popular beef steak on the planet. This is due to its versatility in preparation. It can be cooked on anything from a frying pan to coals. And in terms of taste, it does not lose to any other steak.

Beef steak in wine

This recipe will help you prepare a delicious dinner surprisingly quickly and easily!

Ingredients:

• Beef – 800 grams.
• Dry red wine – 1 glass.
• Butter – 50 g.
• Salt and pepper.

Preparation:

1. The beef is sprinkled with salt and seasoned with pepper. Fried in a frying pan on both sides.
2. Take out the meat and cover with foil.
3. Pour the wine into the same pan and cook over medium heat, stirring and scraping down the sides of the pan with a wooden spoon, until the wine begins to thicken. Then add the oil, stirring vigorously.
4. Add a little salt and pepper to the sauce. It is with this sauce that the meat should be served.

Video: steak with red wine sauce

Meat and wine - harmony of taste!

Which frying pan to choose

The first thing you should take care of is the right utensils. The best choice is a grill pan. The meat will not burn on it, and during the cooking process it will acquire an appetizing pattern.

The frying pan should be large enough so that the pieces of meat do not lie end to end and do not submerge in their own juices. Thanks to such dishes, the meat turns out to be as juicy, lean, aromatic, and tender as possible. If you use a moderate amount of vegetable oil for frying in a grill pan, then the prepared dish can be considered dietary.

Frying a steak in a frying pan with a flat bottom is as tasty as frying it in a grooved dish - it won’t work. The cooking process will be disrupted. The meat will absorb all its fat and, most likely, will turn out overdried and tough. However, if there is no choice, give preference to flat dishes with a thick bottom.

Ribeye steak with a hint of citrus

A steak you can't cook wrong. For the dish you will need a rib portion of beef. The degree of roasting of a steak can be completely different, but the meat remains juicy. Save this recipe for a special occasion.

Ingredients:

• Ribeye steak – 4 pcs.
• Orange juice – 1/2 cup.
• Juice and peel of one lemon.
• Olive oil – 2 tbsp. l.
• Oregano – 1/2 teaspoon.
• Chopped cumin – 1/2 teaspoon.
• Salt and pepper - to taste.

Preparation:

1. Pour all dry ingredients into a mixture of orange and lemon juices. Add chopped zest. This will be a marinade in which you need to marinate the steak (can be overnight).
2. After time has passed, remove the meat and clean it of the marinade.
3. Sear the steak (about 7 minutes) on each side. The result is meat juicy on the inside and crispy on the sides.
4. Leave the meat to rest after removing from the stove. You can cover it with foil.

Video: beef steak with citrus fruits - an economical option

Citrus fruits add freshness to meat

Classical

This is an incredibly simple recipe that uses rosemary, olive oil and garlic, sea salt and pepper for dressing. You'll also need lemon.

Cover the beef, which is already waiting for us on the plate, with salt, pepper, and soak it in oil on all sides. Leave for 5-10 minutes. Then put it on the grill, fry for 3 (or more) minutes, don’t forget to turn it over. At the last turn, rub the meat with garlic, lightly tap the surface with a sprig of rosemary.

Place the finished pieces on a plate. A couple of drops of oil and we leave the pieces for a few minutes. During this time, the juice and Extra Virgin will mix. Then transfer the beef and add lemon juice to the dressing remaining on the plate. Pour the resulting sauce over each serving. That's all. Bon appetit!

And here is a video so you can see how to make a delicious marbled beef steak at home. We never tire of repeating: go out into nature, fire up the grill and surprise your friends with new culinary discoveries.

Steak with soy sauce

Soy sauce used when preparing steaks gives not only a special taste and aroma, but also a beautiful crust.

Ingredients:

• Soy sauce – 70 ml.
• Black pepper – 0.3 tsp.
• Garlic – 2 cloves.

Preparation:

1. Mix the sauce with pepper. Pour the resulting marinade into a container with raw steak. Marinating time is not limited.
2. Heat the oil and put the peeled and crushed garlic into it. After it is fried until golden brown and gives off its aroma to the oil, throw it away.
3. Place the beef in a frying pan with garlic oil and fry on each side for 3-4 minutes. It is necessary to carefully monitor the frying process, as the sauce will speed up the crust formation process.
4. We take out the meat and place it on napkins to absorb excess oil.
5. Place on plates, garnishing with herbs. Additionally we serve sauce and side dish.

Soy sauce gives steak a dark caramel crust

Rules for choosing meat

The best choice is the back muscles, which are rarely strained. They are perfectly fried, soft and juicy. The best ribeye steaks come from the back meat around the spine or above the ribs.

Ideally, the meat should be chilled, not defrosted. Rich, dark color, with a smooth, silky surface, without the presence of excess moisture.

It should not be paired - otherwise the result will be too harsh. Freshly skinned beef remains tender and soft for only a few hours until completely cooled. Next, the fibers become stiff and compressed.

To prepare the pulp for use, it will have to be kept in the refrigerator at a temperature of 4-5 degrees Celsius for about a month so that natural fermentation processes begin in the product. This is how the most expensive steak meat is prepared. If this is not possible, you should put it in a cool place for at least a few days.

The presence of a bone is allowed. The main thing is that there are no veins or too large pieces of fat.

You should not choose young veal (one that resembles pork in appearance), as it is too juicy, will release a lot of moisture, and will noticeably lose volume when fried.

It is best to look for the right product to prepare in a butcher's shop, not in a supermarket. Usually the beef there is fresher, its storage conditions are better observed and there is a wider choice.

• When choosing a good product, ask the seller to press on a piece of beef - if it is of high quality, a depression will form, which will smooth out in a minute.
• Before buying, smell the product. If a piece of meat smells bad (most often it is the smell of ammonia), it means it is stale. You also need to pay attention to the fact that its surface does not differ in color from the inside and is not very windy.
• The cut of the piece must be clear. If it is shapeless, then the product was frozen or stored incorrectly. Such a product will be too watery and tasteless.
• Avoid parts of the mascara that are too brightly colored - they may have been soaked in dye and have some hidden flaws.

Real gourmets who want to preserve the original taste of beef are advised to choose marbled beef. The presence of fatty layers will avoid the use of oil.

Steak in coffee breading

An original recipe in which coffee adds new attractive notes to the usual taste.

Ingredients:

• 700 – 800 g beef.
• 30-40 grams of ground coffee.
• Dried rosemary.
• Oil for frying steaks.
• Salt.
• Basil sauce 200 g.
• Hard cheese – 100 g.
• Pine nuts – 50 g.
• Garlic – 2 cloves.
• Olive oil - 0.5 cups (for sauce).

Preparation:

1. Slice the meat across the grain to a thickness of 1-1.5 cm.
2. Beat and rub with seasonings.
3. Rub the mixture of ground coffee and rosemary onto the steaks.
4. Heat the frying pan evenly with oil and fry the meat on each side until cooked.
5. For the sauce, grind all remaining ingredients in a blender. The product should be thick.
6. Pour the sauce over the steak when serving.

Meat and coffee? Definitely yes!

Australian and Argentine beef

For a proper steak, meat from young Angus and Hereford bulls aged 1-1.5 years is suitable. The main producing countries of such meat are Argentina, Uruguay, Australia, New Zealand, South Africa and Ireland. Not only the weather conditions of the above-mentioned countries play a role, but also the types of food available for growing beef.

Depending on the direct nutrition, meat may have either more fat inclusions (grain-fed wheat and corn) or less (exclusively grass-fed). In the USA and Australia, they prefer “marbled” grain-fed meat (thicker and fattier steaks), while in Europe, Argentina and South Africa, lean grass-fed meat is valued.

Breaded steak

You can eat it as a main dish with a squeeze of lemon juice, or make a stunning sandwich.

Ingredients:

• Thin beef – 800-900 g.
• Eggs – 4 pcs.
• Milk – 1/2 cup.
• Salt – 1/2 teaspoon.
• Black pepper – 1/4 teaspoon.
• Crushed bread crumbs - 2 cups.
• Vegetable oil - 2 cups.

Preparation:

1. Beat eggs in a container. Combine with milk, salt and pepper.
2. Place breadcrumbs in a separate shallow pan.
3. Dip a piece of beef completely into the egg mixture and then into breadcrumbs.
4. Fry the meat in vegetable oil in a large frying pan over medium heat.
5. Fry a piece of breaded beef on each side for 1-2 minutes. Since the meat is so thin, it will cook quickly.
6. Remove steak and place on a paper towel-lined plate. Wait until the oil is completely absorbed into it.

Breaded steak? Why not!

Story

English Herefords and Scottish Aberdeen Angus were brought to the New World, on which, in fact, the American meat industry began to develop. In addition to the United States, steaks have become widespread in all former British colonies, as well as in Latin America, Germany, Italy and France.

Actually, the culture of steak and steakhouses was born at the end of the 19th century, and it happened, as you might guess, in America - in Chicago.

Beef steak with caponata salad

Ingredients:

• Beef steak – 800g.
• Dry red wine – 0.5 cups.
• Garlic – 2 cloves.
• Thyme – 1 teaspoon.
• Olive oil – 2 tablespoons.

Caponata:

• Olive oil – 1 tablespoon.
• Finely chopped red onion – 2 pcs.
• Garlic – 2 cloves.
• Eggplant cubes – 1 pc.
• Diced red pepper – 2 pcs.
• Finely chopped celery stalk – 2 pcs.
• Wine vinegar - a quarter glass.
• Powdered sugar - 2 tablespoons.
• Capers - a quarter cup.
• Pitted olives, chopped - 0.5 cups.
• Greenery.

Preparation:

1. Place the meat in a container and pour in a mixture of wine, garlic, thyme, butter, salt and pepper. Refrigerate for 60 minutes.
2. To prepare the caponata, fry the onion and garlic in a hot frying pan, then add the eggplant and fry for about 2-3 minutes. Add chopped peppers and celery and continue frying.
3. Pour in vinegar, add sugar, capers and olives. Fry over low heat until the dish is completely cooked.
4. Steaks are fried in a heated frying pan for 5-7 minutes.

Steak and vegetables - a classic combination

Delicious beef steak recipes:

New York steak at home

The cut used in New York steak is the same as in Ribeye, with one exception that less fatty meat is used. Therefore, you should be wary of drying out the meat.

Ingredients:

• New York steak 600 g
• vegetable oil 2 tablespoons
• salt/pepper to taste

How to prepare:

1. If you bought a vacuum-packed steak, wipe it with a napkin or dry cloth and leave it for 20 minutes at room temperature, letting it “breathe.” Then rub salt into it.
2. Set the pan to heat up. It should be heated, but not excessively. Don't let it get to the point where it starts smoking. While the pan is heating up, brush the steak with vegetable/olive oil.
3. Place the steak in the pan and fry until desired doneness.
4. Remove the steak from the pan and let it “rest” for 10-15 minutes. Then serve and serve at your discretion.

Juicy and tender steak cooked in butter

Good old butter with garlic and rosemary will help make your steak extra tender. This dish is perfect for any event. Be it a romantic date, or a meeting of old friends. Your guests will definitely not remain indifferent.

Ingredients:

• steak meat 600 g
• 2 teaspoons salt
• 3 quarters teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• sprig of thyme
• 2 cloves minced garlic

How to prepare:

1. Let the steak sit at room temperature for 30 minutes.
2. Sprinkle the meat with salt and pepper.
3. Heat a frying pan over high heat. Fry the steak for 3 minutes on each side. Then add butter to the pan, and olive oil mixed with garlic, as well as one sprig of thyme.
4. Reduce the heat a little, and with a spoon for 1.5 minutes, pour the broth from the oil in which it was cooked onto the steak. For convenience, you can carefully tilt the pan to scoop up more broth.
5. Let the steak “rest” for 10-15 minutes; the remaining oil can also be poured onto the resting steak.
6. Cut the steak across the grain into thin slices and serve.

Steak with chili and cumin

This recipe for the most tender beef steak with chili pepper and cumin is perfect for lovers of spicy foods.

Ingredients:

• beef steak 600 g
• 2 teaspoons olive oil
• 5 teaspoons chili powder
• 1.5 teaspoons ground cumin
• 1.5 teaspoons dried oregano
• salt and ground pepper to taste

How to prepare:

1. Let the meat come to room temperature. If it is slightly damp, wipe it with napkins.
2. In a separate bowl, mix the spices and rub the meat with them. Then pour the oil over the steak and place it in a heated frying pan.
3. Fry the meat to your desired degree of doneness.
4. Let the steak rest for 10-15 minutes and proceed to tasting.

Beef steak with blue cheese and potatoes

We present to you a recipe for a delicious dish, for which the restaurant will demand a considerable amount. The spicy, slightly sweet taste of blue cheese with spices will go well with new potatoes and meat.

Ingredients:

• 600 g beef
• 1 large potato
• 300 g blue cheese
• 3 cloves garlic
• 3 tbsp. spoons of rosemary
• 2 tbsp. spoons of olive oil
• salt and pepper to taste
• 2 tbsp. spoons Worcestershire sauce

How to prepare:

1. Mix garlic, rosemary, oil and Worcestershire sauce.
2. Marinate the steak in this mixture for 1.5-2 hours in the refrigerator.
3. Cook the potatoes in boiling water for 15 minutes, and while they are cooking, fry the marinated steak to the desired degree of doneness.
4. Let the steak “rest” for 10-15 minutes.
5. Cut the potatoes in half, pour oil, add salt and pepper. Then fry the potatoes for about 5 minutes. Then sprinkle it with cheese.
6. Cut the steak into pieces and serve along with potatoes.

How to fry a steak - cooking recommendations

Simple rules for cooking steak

Cooking delicious, juicy steaks at home is not difficult at all. It is necessary to learn and strictly follow certain rules. They will help you avoid the difficulties faced by both beginners and experienced cooks.

• Steak can only be prepared from fresh, refrigerated product. If the meat has been previously frozen, it should be left to thaw overnight.
• Before starting to create culinary masterpieces, the meat is heated at room temperature for several hours. Subsequently, it will be much easier to control the uniformity and degree of roasting.
• The meat should not be wet, so before starting cooking, wipe it dry with paper towels.
• The width of the meat is of considerable importance. The size of an ideal piece of steak is from 2.5 to 4 centimeters.
• The meat must be cut across the grain.
• Do not place more than 2 pieces of steak in the pan, as the more of it on the surface, the lower the temperature for frying will become, and this will lead to excessive release of juices.
• Don’t be afraid to season the meat well, because “that” restaurant taste is achieved precisely thanks to the abundance of seasonings used.
• The frying process is best done in a heavy frying pan. This will make it easier to control the process. If it is not cast iron, it is better to heat it well, but do not allow smoke to appear, otherwise the steak will burn before it is cooked inside.
• You need to start frying the meat at high and then at moderate temperature. This approach ensures uniform roasting, rich taste and color of the dish. The protein located on the surface of the meat coagulates and prevents loss of juice.
• A good cook knows how long to fry a beef steak! According to culinary rules, a medium-rare steak requires 4 minutes on each side. Rarely will fry from 1 to 3, for medium frying it takes about 3 minutes on each side, and 6-8 minutes on each side for full.
• When turning the steak, do not use forks. This can lead to loss of fluid, so it is better to use special cooking tools.
• If you have doubts about the readiness of the meat, you can control the process with your fingers. The softer and more pliable it is when touched, the more blood there is inside. Be careful not to get burned.
• It is advisable to serve meat on warm plates. The knives must be sharp.

Video: how to properly fry beef steak

Tips for Cooking Beef Steak

From the above, you could already conclude that cooking steak at home is not as difficult as you thought before. But there are a few more rules that will help you cook the perfect steak.

First of all, you need to immediately decide what kind of steak you want to cook. You can immediately discard the thought “I’ll just make the most delicious and juicy steak, and that’s all,” because for each type of this food you need to buy certain meat. There are more than 10 types of beef steaks in the world, but they are all divided into three large groups:

1. Lean steaks. They require a cut. This type includes, for example, chateaubriand or filet mignon. A well-fried lean steak surprises with its tenderness and not too high in calories.
2. Marbled steaks. Prepared from marbled meat. It consists of soft and tender parts of the fillet and back. The most popular steaks of this type are striploin or ribeye.
3. Alternative steaks. Less soft, tender, fatty, may have an irregular shape and contain a lot of tendons. This steak looks like the best delicacy beef for lovers of "real" meat, because at times it needs to be torn with your teeth. The most famous steak of this type: top blade.

A delicious steak also depends on choosing the right pan for frying. A grill pan is best suited for this purpose. It can be used to cook beef steak to perfection. The pan must be hot.

Below are a few more rules: how to choose meat and how to cook steak on a grill pan. Using our tips, you can definitely cook the perfect steak without fear of ruining the tenderloin.

Meat selection and preparation

Preparing the meat is one of the most important aspects of cooking steak.

Once you have decided what kind of steak you want to cook, feel free to go to the store. To avoid mistakes when purchasing, be sure to follow these tips:

1. Take only beef. Chicken or pork cannot be called steak.
2. Don't buy beef pulp. Although this meat is tender, it will not make a tasty steak. Choose meat that matches the type of steak you want to cook. If you do not have in-depth knowledge about choosing and preparing meat, it is better to opt for lean or marbled steaks.
3. The quality of meat must be checked before purchase. Try pressing the tenderloin with your finger: if it creases easily, but quickly returns to its previous shape after you remove your finger, then this meat is suitable for steak.
4. You can even buy frozen meat, but it will require very competent defrosting: under no circumstances should you defrost meat in direct sunlight or in a microwave oven.

Some tips on how to prepare meat for a juicy steak:

1. First of all, you need to remember how to cut meat correctly, because the softness of our steak depends on this. Cut the tenderloin into several pieces strictly across the grain. The thickness of the slices should not exceed 4 cm.
2. Meat for frying should be either room temperature or frozen. Yes, it sounds strange, but when fried, frozen meat immediately becomes covered with a crust, without releasing the juice from the future steak, making the delicacy very juicy.
3. Before frying, dry the meat, as excess moisture can prevent the crust from appearing, and the steak in the pan will not fry, but cook. Also, after removing excess liquid, place the tenderloin in the air for 25-30 minutes. This way it will be covered with a crust that will not release the juice when the steak is fried.

Steak Marinade Ideas

Gourmets around the world argue about the role of marinade in cooking steaks. Some say that the marinade interrupts the taste of the meat itself, and therefore is inappropriate when cooking, others say that when cooking a steak in a frying pan, the marinade will emphasize its taste. There is also an opinion that the marinade is most suitable when preparing an alternative steak. Be that as it may, with or without a marinade, the steak can turn out excellent, so you can try any method.

One interesting steak marinade recipe is a savory marinade. Children especially like it. For the marinade you need:

• 1 tbsp. olive oil;
• balsamic or white vinegar tbsp;
• Worcestershire sauce;
• yellow mustard 1 tsp;
• soy sauce 1 tbsp;
• pepper (to taste).

The method of processing meat with this composition is incredibly simple: just mix all the ingredients, put the meat in a bag, pour the marinade on top and leave it in the refrigerator overnight.

Another delicious marinade is a marinade with herbs and lemon zest. Herbal marinades are easy to prepare, but the end result is a very refined taste.

Ingredients of this marinade:

• 2 tbsp olive oil;
• 2 tbsp chopped sage leaves;
• 2 tbsp chopped thyme leaves;
• 4 cloves of garlic;
• 1 lemon;
• 2 tbsp. balsamic vinegar.

First you need to grate the lemon zest on a fine grater. Then add all the chopped ingredients (including garlic) and mix. Next, cut the meat for the future steak into pieces, place it on a baking sheet, fill it with marinade and put it in the refrigerator.

The third recipe will be very interesting to wine lovers, since it is the main component of the recipe.

We will need:

• 250 ml dry red wine;
• 2 tsp garlic salt;
• 1 tbsp dried oregano leaves;
• crushed black pepper (optional)

Mix all the ingredients together, put the meat in a metal dish, pour in the marinade and put it in the refrigerator for several hours. When frying a steak, you must constantly lubricate it with the wine mixture.

Frying steak

It's time to find out how to properly fry steaks.

There is one clever trick that will help you get an evenly cooked steak without gray meat around the edges. You need to take the future steak, put it on a baking sheet and bake in the oven at a temperature of 90-95 ° C for half an hour. Baking time depends on how done you want your steak. If you want a rare or medium rare steak, then you don’t need to bake the steak.

The best steaks come from pre-heating the pan for at least 10 minutes. The more the merrier; chefs from famous restaurants cook steak in frying pans that heat up for up to half an hour.

After heating the frying pan, pour oil onto it, wait until it also warms up (2-3 minutes) and only then carefully place the future steak into the frying pan.

Roasting time and technology

Be sure to fry the steak over high heat. Hold the steak in the pan for about 1.5-2 minutes on one side, then turn the meat over to the other side and hold for the same amount of time. Thus, the meat will acquire a crust that blocks the release of liquid, but will remain very tender and juicy inside.

Then, turn down the heat. The degree of roasting, as we remember, depends on how long the meat will simmer over low heat. There will be most blood in the steak if it is removed from the heat after a minute or a minute and a half, but if you overcook the steak, it can turn into a “sole”.

Now you know how to fry steak in a frying pan at home. Now comes another important aspect: serving the steak.

Serve the steak to the table

Allow the steak to rest for 3-5 minutes before serving. This is necessary so that the juice does not leak onto the plate immediately after cutting.

It is better to serve the steak with sauce (especially if it turns out to be hard) and a side dish. Bell peppers are suitable for garnishing the dish. Cut them into shapes, place them around and on the steak, and they will make the presentation more beautiful and original.

Ideal sauces for steak

One of the perfect sauces to go with steak is hot sauce. It goes well with any meat, but complements a juicy steak best.

To prepare it you will need:

• 1 clove of garlic;
• 200-250 grams of red jalapeno pepper;
• half a glass of fresh lemon or lime juice;
• a quarter glass of water;
• 2 tbsp. salt.

Making the sauce is very simple: coarsely chop the pepper and mix with the rest of the ingredients in a blender.

The next sauce is again for wine lovers.

• 250 ml. beef broth;
• 125 ml. dry red wine;
• 1 tsp balsamic vinegar;
• 2 tsp brown sugar;
• pepper, salt - to taste.

This sauce is prepared a little more complicated than the previous one: pour the broth into the pan and boil it by half. Next, add wine, balsamic vinegar, sugar, and simmer for 10 minutes over low heat until the amount of liquid is reduced by half. After this, add salt and pepper.

The third sauce has a very unusual name: “Onion Marmalade.”

We will need:

• 1 kg red onion;
• 75 gr. Sahara;
• wine or berry vinegar;
• grape juice 100 ml;
• spices, such as rosemary.

Fry the onion in olive oil for 5 minutes, then add all the other ingredients.

What drinks can it be used with?

Cooked beef steak, like any other dish made from this meat, goes best with wine. The fattier and more aromatic the steak, the brighter the taste of the drink should be. Prepare a bottle of your favorite red wine for dinner, and its rich taste will be a wonderful decoration for the evening.

In modern society, the combination of meat and beer is also gaining popularity. In restaurants where, in addition to delicious meat, they serve a fresh, fragrant, wheat drink, customers often give preference to it.

The choice of drink is a matter of individual taste. It is better to give preference to drinks with a rich nutty or herbal aroma. Also, the choice of drink largely depends on the company. Often during men's gatherings, stronger drinks are consumed along with meat: long-aged fortified red wine, cognac, vodka liqueur, vermouth.

Vegetarian steak

Vegetarian steak

These steaks are not necessarily suitable only for vegetarians. They can be served as an appetizer on a holiday table or eaten for breakfast. Often cheese steaks go in addition to a regular meat dish. The main thing to remember: it is better to use hard cheese so that the pieces keep their shape well.

Ingredients:

• 0.5 kg cheese
• 200g white bread
• 2 eggs
• 4 tbsp. mustard
• A little onion
• Greenery

Preparation:

• Let's prepare the batter. To do this, you need to take bread and make small crumbs out of it. For such purposes, it is better to use a regular loaf that has already been sitting for several days. The onion needs to be peeled and washed, cut into small cubes. Chop the greens. Mix all this with bread. If you have a blender, it is better to swirl the mixture in it for homogeneity.
• Cut the cheese into 4 pieces. A pound of food will make 4 servings. To prevent the cheese from losing its shape, you need to place it in the freezer for half an hour.
• Beat the eggs with a whisk, add mustard and mix well.
• Heat a frying pan with olive oil.
• Take a piece of cheese, dip it in the egg, then in the bread crumbs and quickly place it in the pan. It must be very hot so that the batter does not have time to spread. Fry the cheese for 30 seconds on each side.

Grilled pork steak with Hibiscus marinade

Grilled pork steak with Hibiscus marinade

A very unusual marinade that will pleasantly highlight the meat and give it a beautiful burgundy hue and pleasant sourness. The dish will be aromatic and tender, ideal for those who want to surprise relatives and friends.

Ingredients:

• 1.5 kg pork
• 2 tbsp. hibiscus
• 30g ginger root
• 3 onions
• 5 tbsp. soy sauce
• 1 tsp honey
• 1 tsp basilica
• ¼ tsp. chili pepper
• Salt

Preparation:

• First of all, you need to brew hibiscus. For two tablespoons of tea leaves you will need a glass of boiling water. Wait until the tea cools to room temperature.
• Cut the meat into steaks.
• The ginger needs to be washed and cut into cubes. The onion is peeled and cut into half rings.
• Prepare the marinade: mix onion, ginger, salt and spices, honey, soy sauce and tea in a bowl. Mix everything well.
• The pork should be immersed in the marinade and poured on all sides so that the liquid gets on all sides. Leave to marinate overnight.
• The next day, place the pieces on a grill grid. Remove the stuck onions and ginger, otherwise they will burn in the fire.
• When the coals are ready, place the grid there and fry the pork.

Ideal sauces for meat

Sauces can highlight the taste of meat and give a dish a unique, signature touch. The most popular options with which it is customary to serve beef steak fried in a frying pan:

• Wine – red, dry wine is used. Then it is advisable to serve it as the main drink for the dish.

• Mushroom - prepared on the basis of cream, sometimes garlic and herbs are added for piquancy.

• Teriyaki is a spicy, aromatic, oriental product based on soy sauce.

• Creamy – a combination of delicate cream with spices will highlight the original taste of the dish.

• Salsa is an ideal option for spicy lovers. Prepared on the basis of tomatoes and hot peppers.

Beef steak in 5 minutes

Beef steak in 5 minutes

If you don't have time to cook, you can cook a delicious steak in 5 minutes. To do this, it is better to choose young beef so as not to waste time beating the meat. Age is determined by color: the brighter and redder the product, the better it is.

Ingredients:

• 3 pieces beef tenderloin
• 100g butter
• 3 tsp mustard powder
• 2 tsp soy sauce
• Pepper

Preparation:

• First you need to melt the butter in the microwave. Add garlic powder and pepper to it. If you don’t have dry garlic at home, you can grate fresh garlic on a fine grater.
• Add soy sauce and mix well. Since soy sauce is quite salty, we will not use additional salt. However, you can add it to taste.
• Each piece is greased with the resulting marinade. Wait half an hour to an hour until the tenderloin is soaked.
• Heat the grill pan. To fry the medium, it is enough to hold the tenderloin in the pan for 2 - 3 minutes on one side, and then turn it over and fry for the same amount on the other. It is better to serve beef immediately after cooking, otherwise it will become tough and after reheating the taste will not be the same.

Steaks with cheese and mushrooms

Steaks with cheese and mushrooms

When you get tired of regular fried meat, you can stuff it with something. Cheese and mushrooms are one of the best flavor combinations in nature. In winter and spring, you can use champignons, and with the onset of autumn, prepare a dish with wild mushrooms.

Ingredients:

• 3 pork steaks
• 3 pieces of hard cheese
• 5 champignons
• 3 tbsp. vegetable oil
• 1/5 tsp rosemary
• Lemon
• Parsley
• Salt
• Pepper

Preparation:

• Cut the champignons into thin slices. Heat a frying pan and fry the champignons in vegetable oil.
• Cover the pork with cling film and pound it using a special hammer.
• In a bowl, combine seasoning, rosemary and salt. In addition to black pepper, you can use any spices.
• You need to add vegetable oil to the spices and rub the pieces with herbs.
• Each piece of pork is topped with a sheet of cheese and mushrooms. If the cheese is unsalted, you can add salt to the mushrooms.
• Place the pork halves together and secure with toothpicks.
• Preheat the oven to 200 degrees. Place parchment paper on a baking sheet to prevent the product from burning. Wrap each piece of pork in foil and place on paper. You need to bake for about an hour.