It's easy to cook beef steak at home

It's easy to cook beef steak at home!

When we have a high-quality, large piece of meat, we want to have a good dinner without having to go through the hassle of complicated cooking techniques and extravagant sauces. The best is simplicity! There's nothing better than a savory, old-fashioned, no-frills beef steak that you can cook at home. So why does making sometimes seem so difficult? It's all in the details. Learn the art of an unusual steak with us!

You can use the following three main manufacturing methods, which, in our opinion, are more accessible and ordinary:

In a frying pan
In the oven
Grilled

Let's take a closer look at any of the methods!

How to cook beef steak? A frying pan is a quick solution!

It is best to choose a frying pan of good quality. Utensils with thick walls, typically with a non-stick coating, will provide good results.

Advice! If the pan is not large enough for all the steaks, do not be tempted to place all the pieces in one batch. It is best to cook them in several approaches.

Butter won't ruin a steak, or... will it ruin it?

The eminent English chef Gordon Ramsay understands how to cook steaks. He uses peanut butter to make it - it has a smooth taste and can withstand high temperatures without burning. By the way, some chefs prefer to add a little oil only after frying the steak in a dry frying pan.

Advice! Do not place the piece in oil that has not yet warmed up, as Otherwise, the meat will turn out very fatty.

Are seasonings important?

Gourmets prefer to eat steak without adding any seasonings other than the usual salt and pepper. You should keep in mind that salt perfectly draws water out of meat , so it’s important not to overdo it here. You can cook without adding salt, and use it just before serving.

In general, almost all chefs advise not to be timid when it comes to spices and marinades. After all, it is these ingredients that form and emphasize the real taste of meat! Chef Gordon Ramsay advises mixing dark pepper and salt in a bowl, generously coating the steak in the resulting consistency, then placing the meat in the frying pan.

To get a good cooked dish, just follow a few simple steps:

Preheat the pan thoroughly
Grease the frying pan with a small amount of oil (if you prefer to cook your steak in a dry frying pan, you can do without oil at this step)
Fry a piece of beef for the required number of minutes. The cooking time is personal and will depend on the selected degree of frying, the thickness of the piece, and the features of the cooking device used.
Turn the steak only once to prevent it from drying out. Use tongs for turning as... a knife or fork will pierce the meat and valuable moisture will evaporate
If you ask a chef how you can make a beef steak soft and juicy , then they will probably recommend that you cover the meat with foil before serving and let it rest for 3-4 minutes. This will make the dish even more juicy.

Grilling a beef steak is a special event!

In steak houses, the following method of preparing a delicacy is widespread: first, the meat is seared over high heat, after which it is placed in the oven . In this way, a caramel crust and a tender taste of the pulp emerge. If you have a grill, then steak is the first thing you should try on it!

Here are some main rules:

— A piece of meat should be cool. Quite cool. To this day, there is a worldview that steak must be brought to room temperature before cooking. But let's try to understand it in more detail. One of the things about cooking a steak over an open fire is the careful brown “tan” that comes with the crust to match. At the same time, the middle should remain pink or red. In other words, the longer you cook the meat without letting it burn, the more ideal the final dish will be. Therefore, it is important to keep the steak cool.

— The steak should be a little unkempt. This secret is shared by the famous chef Jamie Oliver. The more ground in a piece that can be processed by fire, the tastier and more aromatic the final dish will be. To achieve this, you can create several small shallow cuts on the surface with a knife.

— A piece of beef should be cooked asymmetrically. In fact, everywhere you can find universal advice: you need to fry meat on different sides for the same amount of time. In fact, it’s enough to fry the beef on one side and simply give it a similar color on the other. Otherwise, neither side will receive enough heat, which is necessary for manufacturing. After cooking, while the steak waits for a couple of minutes to be served on the table, it continues to cook due to the acquired heat and high temperature inside the piece.

- Use marinades. Modern trends in steak production tend to ensure that the meat requires additional flavoring seasonings that effectively highlight its taste. If you want to cook a good beef steak at home, then experiment and try recipes with marinades! Culinary experts around the world advise: herbs and oil, rosemary leaves, balsamic vinegar, dried oregano, whole grain mustard and almost all other ingredients - everything goes into use!

How to properly cook steak in the oven

If the weather doesn't cooperate or you simply don't have the ability to grill, then it's entirely possible to make do with an oven to create a luxurious steak! Cooking meat in the oven is no more difficult than in a frying pan, and in order to understand how to make meat soft and tender, you need to keep in mind that the container with the cuts does not have to be in direct proximity to the fire . You wouldn't fry a steak right on top of the flame in a barbecue, so here you need to leave a distance of 7-10 cm.

The time required to cook a delicacy in the oven varies depending on a huge number of reasons, including:

Desired degree of doneness
Cut thickness
Size
Manufacturing temperatures

Steaks in the oven are perfect for those who want to get a juicy, flavorful steak, and at the same time make sure that they do not risk any food ailments.

The main steps that will help you understand how to cook beef steak, so as not to go astray:

Prepare the cut in advance, for example, in a marinade or simply rub it with flavoring additives: salt and pepper.
Preheat oven to 230°C
Grill the steak for about a couple of minutes over high heat.
Time to put the meat in the oven! The best way to do this is without changing the pan.
Baking time depends on the type of roast chosen. If you simmer for 6 minutes, you will end up with blood (the internal environment of the body) , if you simmer for 8 minutes, you will get a medium-rare steak. Choose for you!
Don’t forget to let the meat sit for 10 minutes under foil before serving. You will not regret it!

Beef steak

If you don’t go into details and turn off your imagination, beef steak is a very ordinary and even simple dish - just a fried piece of meat. That's understandable. In the Viking language, "steak" means "to fry."

It is believed that beef steak is an excellent and perfectly cooked piece of meat. A thick piece of meat cut from the carcass of an animal, most often beef, and cut across the grain.

Although beef steak is an unpretentious dish, not everyone can cook it correctly, far from everyone. There are a lot of aspects and subtleties, ranging from the choice and preparation of meat, frying and even what to do after the steak is fried. But it is not the holy pots that are fired. The art of steak is completely accessible, with a little imagination, vigilance and patience. And, of course, you need experience. I’ll say even more - you need to “spoil” a certain number of steaks. Kidding. Everything is eaten, even with gusto. And they learn from mistakes. If you are afraid, it is better to cook the meat in wine, there is no room for error.

Let me tell you right off the bat, developing the perfect steak is very difficult. The sequence of heat treatment is very important, which preserves the meat juice inside, creates a crust that prevents the juice from flowing out, etc. From time to time, the temperature conditions for frying a steak differ by several degrees! Only masters can distinguish this.

I was visiting my friends in California, USA (the United States of America is a state in North America) . Not far from San Francisco. Lesha promised to cook beef steak for dinner. I asked again: “New York. " In general, I don’t know the rest. Lesha answered: “Yes, New York,” and smiled, “It will be “Novat-style.” Apparently from the name of the city where he lives - Novato. It was already getting interesting. Taking into account that the other day he prepared a VIP barbecue from wild salmon.

Frankly, since that time I have tried more than once to repeat this wonderful beef steak without the help of others. It seems like nothing incomprehensible, but because it never worked out for him, although the beef chop comes out great. Until suddenly it worked out and the skill took hold. Now, looking back at my mistakes, I understand that it’s nothing complicated. It could be a ribeye steak - with or without a bone. Steak recipes allow for a variety of meats.

Beef Steak Ingredients

Beef 200 g
Garlic 1 clove
Lemon 0.5 pcs
Olive oil 1 tbsp. l.
Ground dark pepper, salt Spices

How to cook beef steak

Choosing meat for steak is a difficult task. To paraphrase the words of Captain Vrungel, as you choose the meat, fry the steak.
For obvious reasons, in our criteria it is difficult to find what the feeding regime for the bulls was like before they were cut into pieces of meat. And, of course, our stores do not sell Certified Angus Beef. I’m completely silent about “marbled” beef. It is worth choosing thick (up to 50 mm) pieces of meat, what we usually call “culls”. Without bones, fibers, films and connective tissue (the structure of tissues of living organisms is studied by the science of histology) , stripes of fat along the edges (or just a little).

Steak meat

Pepper the beef steak

Mix garlic and lemon

Beef steaks. Main manufacturing rules

Krautfleckerl - Pasta in Austrian style

Viennese waffles - an almost traditional recipe

Liptovsky cheese (Liptauer)

Pasta with feta cheese and tomatoes

Cherry plum jam “Gelissimo”

New Year
Christmas
Valentine's Day
February 23
March 8
Easter
Birthday
For a picnic
quickly
Healthy diet

I collected little information from several sources on the Internet. I hope that lovers of this kind of meat will need it.

Ingredients

beef
olive oil (vegetable)
salt	taste
freshly ground pepper	taste
butter	taste

general information

Complexity

Easy

Step-by-step recipe with photos

Almost everyone dreams of cooking a good steak, but not many succeed. Meanwhile, the cooking process is very ordinary. You just need to know certain aspects and secrets.

If you take regular beef, then the only option that is suitable for steak is slicing.

If you take marbled beef, then there are more options.
Manufacturers of marbled beef supply stores with already cut and sliced steaks in vacuum packaging. Not counting premium cuts like Ribeye, which is a thick end, and Striploin, which is in turn a narrow end, as well as Filet Mignon, the carcass of the marbled steer is rich in a variety of pieces of excellent meat, suitable specifically for frying in a pan and on the grill. The main differences between premium marbled meat and other parts of the carcass can be considered the ease of processing and cutting of the steak, and the softness of the purchased steak. The steak should be thick, the thicker it is, the easier it is to cook. If the steak comes out narrow, then you need to be a specialist in order to catch the marbling, not let the fat leave the meat, and not overcook it. So approximately 2 - 2.5 cm in thickness is a regular steak. For the thinnest steaks, reduce the heat treatment time.

Is it necessary to beat back?
Steaks are not tenderized. Even if they are made from ordinary beef, from slices. Its upper, thickest part is used for steaks and does not need to be beaten. The cuts are cut closer to the tail, but here they are no longer making steaks, but splints, for example.

Degrees of doneness recommended for steaks:

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 actually rare meat (only 3-4 minutes to prepare). But there are many connoisseurs of these particular steaks, fried on the outside and burgundy on the inside. the temperature of the meat is 45-48 °C

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

Medium – medium-rare meat, a more desirable degree of roasting, at which the meat retains light pink juice inside. (It will take 6-7 minutes to prepare), the temperature of the meat will be 53-57 °C

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

Well Done is perfectly cooked meat, which has a color from gray to coffee without burgundy or pink layers, in fact, without clear juice.
It will take about 10 minutes or even more to make, and the temperature of the meat will be 65°C and above. What to fry in.
A metal frying pan is ideal.
A regular or grill pan with a grooved surface. It removes excess fat, and the meat is perfectly fried, creating a crust on it. How to fry the right steak?
– The thickness of a regular steak, at which you can literally find the cooking time and get a beautiful result of at least 2.5 cm.

– When taking the meat out of the refrigerator, rinse it, dry it with a towel, leave it on the plate for 20-25 minutes, at least. The meat must be at room temperature. The fact is that cool meat behaves differently when heated and you risk spoiling the taste of the dish.

– The frying pan must be very heated before heating.

– Your favorite vegetable oil can be applied to the steak itself, or you can grease the frying pan (I constantly grease the steak with olive oil, I don’t grease the frying pan). When putting meat on the grill, do not grease it with oil. Do not add salt or pepper!

– Fry the steak on each side to a degree suitable for you, for an average of 3 minutes (for a 2.5 cm steak), then reduce the heat slightly and fry the meat a little more on each side.
For medium doneness, 2 cm wide, 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 wide for 1.5-2 minutes on each side, do not fry again.

– Place the steak on a previously heated plate and leave to “rest” for a short time. The warmth of the plate and a couple of minutes of rest will allow the meat not to cool down and will more fully reveal its luxurious taste and juiciness.

- Salt and pepper.
You can put a piece of butter. There is another method of production:
You need to heat a dry frying pan and put the meat on it. There will be no need for oil; our piece of meat is greased with olive oil. The meat must be fried until golden brown. 30 seconds on each side, no more. And then bring it to readiness in the oven.

Your steak is ready! Bon appetit!

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5 Solid Rules for Making Juicy Steaks

Steaks do not tolerate compromises. Therefore, in order to cook a real steak, soft, fragrant and moderately fried, you will have to follow 5 main rules.

TOP 5 rules for a perfect steak

■ Steak is prepared only from the freshest, chilled meat. It should be brought to room temperature before heating.

■ The meat can only be beef. Pork, turkey, and fish are also grilled, but are not called steak.

■ A piece of meat for steak should be thick - at least 2.5 cm, and not more than 4 cm.

■ If you purchased an uncut large piece of meat, then cut it into steaks only across the grain.

■ To ensure that the beef is roasted and tender, the back muscles, which are least loaded, are used for steaks.

Transforming meat into steak

When frying, the protein - first on the surface of a piece of meat - curls up and blocks the flow of water. Therefore, at first the meat is quickly fried at the highest temperature, and later brought to condition at the lowest possible temperature.

When the steak reaches a temperature of 40 °C, the proteins begin to collapse, then, after 50 °C, the collagen shrinks, at 70 °C the meat stops retaining oxygen and becomes grayish. Cutting across the grain ensures that high-temperature flows pass through the piece of meat. After the steak is removed from the heat, it continues to heat up from the inside - you need to start eating quite quickly.

Types of steaks

Knowing the types of steaks, you can, firstly, choose meat to your taste, and secondly, be known as a connoisseur and gourmet.

Rib steak - prepared from the subscapular part of the carcass

Club steak - prepared from a section of the thick edge of the longissimus dorsi muscle

Striploin - prepared from the top of the sirloin

T-bone steak - prepared from a piece on the border between the back and lumbar parts, consists partly of filet mignon and striploin

Porterhouse steak – prepared from the lumbar region of the back

Sirloin steak - prepared from the lumbar back near the head of the cut

Roundramb steak - prepared from the top of the hip

Sirloin steak – prepared from the head of the cut

Tornedos - prepared from small pieces of the narrow edge of the central part

Steak doneness level

from 38°С blue, steak with blood (internal environment of the body)

from 48°С rare, very lightly fried

from 52°С medium rare, lightly fried

from 58°С medium, normally fried

from 63°С medium well, very roasted

from 74°C well done, very very well done

We determine with our own hands

The degree of doneness of a steak can be approximately determined by first poking a finger into the meat, and then with a finger into the palm of the other hand.

The hand is relaxed, the muscles at the base of the thumb too - it will feel like raw meat, in steaks it is blue, with blood (the internal environment of the body) .

rare roasting .

By connecting the thumb and middle fingers, we get feelings similar to a medium rare .

When the thumb touches the ring finger, the same muscle will have the density and elasticity of a medium or medium-done steak.

The connected thumb and little finger will force the same muscle (Designed to perform various actions: body movement, contraction of the vocal cords, breathing) to transform into something like a well done steak.

Attention! Biting your hand during testing is strongly discouraged!

Q&A

Answered by Vlad Piskunov, Chef of the virtual restaurant “Mangiare e Bere”, TV presenter of the channel “Kitchen TV (Television (Greek - far and Lat. video - see; from the New Latin televisio - far-sightedness) - a set of devices for transmitting moving images and sound over a distance) ", renowned food blogger

What kind of beef is good for steak?

– Marbled Australian beef is ideal for steak. You can purchase either a whole cut and cut it yourself, or purchase already cut steaks.

Is it necessary to marinate steaks?

– You can make a seasoning using salt, water, spices, lemon juice and rosemary. Baste the steaks directly on the grill.

Which steak is best suited for pan-frying?

– Ribeye steak is ideal for cooking in a frying pan. He's all-purpose. The name comes from two British words rib-eye, i.e. "rib" and "eye". The rib is the space where the cut comes from, and the eye is the shape of its cross-section, which ribeye steaks inherit. The richness of the fatty layers (that marbling of the meat) quickly melts when frying, making Ribeye the juiciest and most undemanding to prepare of all steaks.