Beefsteak at home recipe

Steak

Vegetable steak

During Lent, when you want something savory, you can prepare a huge number of lean, but exciting and light dishes, for example, these vegetable steaks. They are very tasty and come in breathtakingly different compositions. Vegetable steaks go well with any side dish. They are prepared quickly and as simply as possible. But most importantly, they are very useful!

Grandma's chopped steak

A dish for our mothers, and maybe even grandmothers, but chopped beefsteak is one of the simplest and at the same time most delicious dishes. Juicy beef, fried sweet onions, eggs, and if you add a bottle of red wine to all this, then an ordinary dinner will be transformed into a real pleasure. The recipe does not pretend to be a classic, but thanks to some tricks it allows you to prepare a wonderful, tasty and unique dish from non-individual goods, even for those who do not have the necessary experience.

Russian trimmed beefsteak according to GOST

Such steaks were served in the canteens of ministries, large and wealthy companies, and in our professorial canteen of the institute, where we, being already senior students and having gained the impudence, visited from time to time. With potatoes, fried onions, a juicy and hot steak - it's magic! I think one more option for a tasty dish will not hurt anyone.

Vegetarian steak

This is another recipe for the “Fasting with Moulinex” competition. I now have a small anniversary on Povarenka - 3 months. During this period of time, Povarenok became a second family for me! I am grateful to all the cooks and the administration for the warm welcome into my family (now mine).

Steak

Steak. How I remember him. I tried this dish for the first time in the 80s. We, then still young girls, at lunchtime from time to time walked to a cafe located next to work. The prices were expensive, and we had to choose something cheaper from the proposed menu. But steak was just a precious dish. As I remember at the moment, an order was placed for broth with profiteroles, steak and tea. I'm afraid I'll be wrong, quite a few years have passed, but lunch then cost me something like 3.50 rubles. The funds were considerable at that time. And then my friend’s book “On Savory and Healthy Food” caught my eye. And here it is beefsteak! I looked at the Internet and methods for making steak and came to the conclusion that there doesn’t seem to be a clear recipe. Everyone prepares it their own way. The composition remains constant: minced beef, salt and dark ground pepper. Some people add eggs, garlic, chopped bacon, onions, but this is their own preference. I did not copy the recipes of other creators, but decided to cook the steak the way I remember it tastes and looks.

Beefsteak Festi

Feszti szelet. This dish was intended by Károly Gundel, the creator of the famous Small Cookbook, to the Hungarian artist Arpad Festi (1856 -1914), who painted paintings depicting scenes related to Hungarian history and religion. This is the introduction. And now I invite everyone to my “historic” dinner.

Beefsteak a la “Ukraine”

If you have a piece of good lard, you can consider that the heart of your beloved man is in your pocket. Just combine it with minced meat, fry the cutlet over an open fire, and the prince is at your feet. Tested on my spouse

Beefsteak a la Lindström

This recipe from Carlson’s homeland has taken root in our family. Children adore it for its captivating color and pleasant taste.

Florentine steak

I don’t understand what this steak has to do with Florence, but I found it under that title in the magazine “Steak Florentine”. And it comes with garlic sauce and delicate fragrant puree with baked garlic.

Beefsteak for a lover “Temptation”

Fragrant trimmed pork and beef steak, with a delicate cheese sauce. Treat your man to a beautiful winter dinner. After all, there is nothing more beautiful in the world than food prepared with love. The dish can also be served at any holiday, surprising guests and family.

Beefsteak . Beefsteak is a dish of British cuisine, translated as “beef steak”.

Bishtex is prepared using various methods - in a frying pan, grill, open fire. It is made with blood (the internal environment of the body) , in a marinade, with various spices.

To prepare a real beefsteak, you must, first of all, choose the right meat, which must be marbled. The word “marbled” refers to the veins of fat that hold the muscle fibers together. Specifically, they prevent the steak from shrinking during cooking. Thanks to them, the beef steak will turn out juicy and rich with a special smell.

The most juicy and tender steak is cut. The rib steak is no less needed. Dietary options - fillet steak or meatball. In general, almost all parts are suitable for steak, not counting the brisket and shank. The outermost ones are quite hard, but the others fit completely. True, it is necessary to know some of the individual characteristics of the manufacture of various parts. So, sirloin steak is best cooked over an open fire. For the barrel, grilling or stewing is recommended. Fillet can be cooked in a frying pan, on the grill, or in a saucepan - all options are good.

When choosing beef for a steak, remember that the best meat is premium, you can only find it in a butcher shop. Selected meat also has beautiful features. The most affordable is the varietal, slightly harder and least fragrant.

What is steak and how to cook it correctly

Beefsteak is a meat dish made from a small piece of beef. Even the title says that only one product is used in the recipe. Translated from the British language, “beef” means beef, “steak” means a piece. Therefore, it is incorrect to believe that in modern times steak is prepared from pork, lamb or chicken fillet.

The dish was first prepared in Great Britain in the first half of the 18th century. A small beef steak 1.5-2 cm wide was fried on both sides until golden brown. It was cooked over an open fire on a grid. With all this, in a real steak, the inside of the flesh remained juicy all the time. This effect was achieved using a special roasting method.

The chopped beefsteak arose later (it is also called Hamburg steak). This option is reminiscent of traditional cutlets. Only for minced meat is chopped into small pieces with a knife. Soaked bread, flour or breadcrumbs are not added to a regular beefsteak, as in cutlets. Fragrant spices, a little salt, minced beef and nothing more. The dish is served with any side dish or as part of a hamburger.

Usually for the dish it was customary to use only cuts from the head part of an adult animal. In the future, for the production of natural trimmed beefsteak, they began to take veal (mainly the flesh from the back and thighs). With all this, the traditional dish has its own varieties, differing mainly in the time of heat treatment and the degree of readiness.

Degrees of doneness of natural steak

Almost all European restaurants can offer guests 5 types of roasting:

Rare - meat with blood (internal environment of the body) , which is cooked for no more than 3 minutes at a temperature of 200 degrees. Inside, the flesh has a rich reddish color. The steak is lightly browned on top.
Medium rare - lightly fried fillet with a golden crust. It is already without blood (the internal environment of the human and animal body) , but with a bright pink juice. Manufacturing time is no more than 5-6 minutes.
Medium - medium degree of readiness of meat with a pink interior and translucent juice. Quite a popular type of dish. Such a steak is prepared in no more than 7 minutes.
Medium well - actually fried meat with clear juice. It takes approximately 7-8 minutes to brown on both sides.
Well done - a ready-made steak with the inside of a pale, uniform color without juice. The meat is fried for 8-9 minutes. and brought to a suitable condition using steam. This option is not particularly popular and is mainly prepared for children.

There is another type of roasting that is difficult to call it that way. The meat remains virtually raw. It is most often used for trimmed beef steak. This option places great importance on the quality and freshness of the meat. This dish is prepared quite occasionally and is not in great demand.

How to choose the right meat

To make a perfect steak, it is important to choose the right meat. The result depends on its properties and type. Here are a few main points to keep in mind:

For a juicy steak, it is better to use chilled rather than frozen meat. This seemingly insignificant aspect affects the taste of the finished dish.
For steak, beef cuts from the head or back are most suitable. The leg flesh is used less frequently, but the dish is somewhat tougher. This part of the cut is used mainly for trimmed steak.
Fresh beef must have a pleasant red color. In some places there are fatty layers - snow-white in color. Uniformity, absence of a grayish coating and sour aroma also indicate good quality of the product.

How to cook steak correctly

First you need to find a manufacturing method. If you can't grill it, you can use a non-stick frying pan. It will prevent the meat from sticking to the hot surface.
Add a minimum amount of vegetable oil to the frying pan and fry no more than 2 pieces at once over high heat. Otherwise, the meat will not be browned, but stewed.
You need to twist the pieces with special tongs or a spatula. It is not allowed to pierce meat with a fork.
Before cooking, all pieces should be blotted with a cardboard towel to remove excess water. Meat should not be washed before frying. The surface must be virtually dry.
The meat should be cut across, not along the grain. This way, the steak will turn out quite soft. Pieces with long fibers are difficult to cut and chew.
Most recipes for trimmed steak involve using a knife rather than a meat grinder. Otherwise, during cooking, all the juice will leak into the pan. In this case, the steak will not differ enough from ordinary cutlets.
If you are unable to purchase chilled beef, you should defrost the meat using the natural method. It is not allowed to put it in hot water or microwave it. The dish will lose its juiciness and smell.

3 best recipes for chopped and natural steak

There are a huge number of options for making steak. But they all adhere to the basic principle. The tips listed above apply to all types of such dishes. Beef trim steak recipes also feature exciting additions and cooking methods. They depart somewhat from the traditional version. But such aspects allow you to vary the taste and bring real pleasure to gourmets.

Traditional steak medium rare

Ingredients for 4 servings:

Fresh chilled beef (can be replaced with veal) - 500-550 g;
Vegetable oil - 2 tbsp. l;
Spices, finely ground salt, pepper.

To make natural steak, a grill or frying pan with thick walls (preferably cast iron) is useful.

We cut the meat into 4 careful pieces of similar thickness about 2 cm. We place the knife perpendicular to the direction of the fibers.

Then any piece should be blotted with a cardboard towel and pepper. It is better to add salt at the very end. Otherwise, all the juice may leak out.

Because you want it to be medium rare, brown each side for about 3 minutes. Any steak should take about 7 minutes. It is better to fry two pieces at a time. When serving, it is better to warm the plates.

Trimmed steak with egg

Ingredients for 3 servings:

Chilled beef - 400 g;
Lard - 40-50 g;
Water - 2 tbsp. l.
Chicken egg for serving - 3 pcs.;
Animal fat or lard for frying;
Pepper, salt to taste.

We cut a piece of meat into thin narrow strips. Then we chop it into small pieces with a sharp knife. If you don’t have time at all, you can use a meat grinder or ready-made ground beef.

We also cut the bacon into small cubes and mix it with the meat. Add water, spices and salt to the mixture. Knead thoroughly with your hands and mix for about 10 minutes. Then we form flat meatballs from the finished minced meat no more than 1.5-2 cm wide.

Place the steak in a hot frying pan and fry with a small amount of fat. Carefully turn over with a spatula.

The eggs need to be fried until half cooked, keeping the yolk in a semi-liquid state. When serving, each of them is laid out on top of the steak. The dish can be supplemented with potatoes or fresh vegetables.

Trimmed steak with fried onions

Ingredients for 5 servings:

Young beef - 700 g;
Vegetable oil - 2-3 tbsp. l.;
Onions (small size) – 3 pcs.;
Chicken egg for minced meat - 1 pc.;
Water – 2-3 tbsp. l.;
Salt and pepper at your discretion.

Chop the meat using a knife or meat grinder. Add pepper, salt, water and yolk to it (it is better not to use the white). Finely chop 1 onion and combine with minced meat. Next, you need to knead the entire resulting mass until it can be formed into even balls.

You should fry it in a frying pan over high heat. You should twist it with a spatula until a golden, narrow crust appears on one side. Next you need to cut the rest of the onion into half rings. Then saute over medium heat in vegetable oil. Serve the steak by carefully placing the fried onions on it. Bon appetit!

Steak

For steaks, they choose the meat of young animals, preferably the flesh of the back or thighs, because this meat is more juicy and savory. The best meat is the fillet, which is located on both sides of the spine and is an elongated, round muscle. Steak is prepared from the thick part of this muscle; however, the meat must be cut not along, but across the fibers.

Minced chicken balls with buckwheat and cheese in a slow cooker

The meatball recipe is not bad because from a small amount of minced meat you can prepare a dish for 3-4 adults. Looking at the balls, it seems that they are made from 1st meat, which is why meat-eaters like them. Bits will also appeal to those who don’t like buckwheat.

Lamb cutlets with herbs

The juiciness of lamb cutlets will be added by onions passed through a meat grinder and a decent bunch of chopped herbs. And the set of spices listed in the recipe will give you an unusual oriental taste and smell. You can serve it as a side dish with ready-made lamb cutlets.

Meat zrazy with egg and onion

Meat zrazy can be prepared from any minced meat, but it is best to use a mixture of beef and pork. At first glance, zrazy look like ordinary cutlets. Indeed, the shape of the zraz, as well as the method of their production, are no different from the cutlets and are prepared in 2 seconds.

Minced meat nests with buckwheat, mushrooms and eggs

Minced meat nests with buckwheat, mushrooms and eggs are an original dish in presentation, similar to both cutlets and cheesecakes. You will save time on cooking, because it is easier and faster to cook meat nests than any separate meat dish and side dish.

Chicken in foil with potatoes

A recipe for chicken in foil with potatoes for lazy people like me. Firstly, to make meat, it is enough to put all the products in layers in a foil mold. Secondly, you don’t need to wash the dishes afterwards. It will take n to make lunch or dinner according to this recipe.

Cutlets with dried apricots

Cutlets with dried apricots are prepared as usual, only diced dried fruits are mixed into the minced meat. Spices and salt balance the sweet and sour taste of dried apricots, and the result is an extraordinary meat cutlet, which can be served as a side dish with both boiled vegetables and ordinary ma.

Juicy beef cutlets

Juicy beef cutlets will be made from good minced meat with the addition of breadcrumbs, onions and water. There is too much egg in this recipe. You just need to knead the ground beef well and beat it on the bottom of the bowl so that it becomes viscous and the finished cutlets do not crack when frying.

Greek steaks with feta sauce

This recipe for Greek Steaks with Feta Sauce is a twist on a traditional Greek dinner cooked over an open fire. For steaks, be sure to prepare feta sauce with the addition of thick yogurt and spices to taste.

Cutlets on a potato pillow

Cutlets on a potato pillow - an appetizing, easy and quick-to-make real hot dish that will not only diversify and add to the list of favorite home recipes that can be prepared from potatoes and minced meat, but will also become a delicious goo.

Beef cutlets

What’s easier is to cook beef cutlets. But it is important to take into account certain points so that the cutlets come out tasty, juicy, with a golden brown crust and moderately fried on the inside. This recipe will help you achieve the desired result.

Small steaks with pican sauce

The recipe for this dish was taken from “Mon starts on Saturday” by the Strugatskys. There is no point in serving small steaks with Pican sauce as a side dish. The sauce is the ruler here and controls the feast. The meat remains juicy without blood (the internal environment of the human and animal body) , and the pink color is barely perceptible.

Greek bifteks with feta

Greek bifteks with feta are prepared without oil. The minced meat is laid out on foil, feta slices are placed in the center and a sheet of foil is folded in half. Cooked rice is served with ready-made beefteks.

section: Greek cuisine

Beefsteak with mushrooms and onions

This is my 'signature' dish. Again mushrooms, again onions (well, I love it!). But it’s very simple, fast, and delicious. .

Natural beefsteak

beef (cut), butter, meat juice, horseradish (root), side dish, salt, pepper.

Pepper steak (I)

beef fillet, olive oil (or any refined vegetable oil), cognac, snow-white dessert wine, butter, rich meat broth, ground dark pepper, salt

section: French cuisine, Beefsteak

Pepper steak (II)

beef fillet, olive oil (or any refined vegetable oil), cognac, snow-white dessert wine, butter, rich meat broth, ground dark pepper, salt

section: French cuisine, Beefsteak

BBQ steaks with rum

rum, garlic, ground chili, coriander, Tabasco sauce, rump or sirloin steaks, Mexican rice, refried beans, salad for decoration

section: Mexican cuisine, Beefsteak

Australian steaks with bananas

beef (sliced), butter, egg, yolk, banana, onion, cream, flour, pepper and salt, ground crackers, grated horseradish, sugar

section: Beefsteak, Australian cuisine

Beefsteak Tatar style

beef, egg, onion, green peas, tomatoes, green onion, parsley, ground pepper, salt.

section: Mongolian cuisine, Beefsteak

Beefsteak Tatar with watercress and quail eggs.

watercress, Mongolian steak (chopped beef with salt, pepper, bite, onion, vegetable oil and egg yolk), freshly ground dark pepper, radishes, quail eggs, unhulled sesame seeds, ground sea salt

section: Mongolian cuisine, Beefsteak

Beefsteak with pepper

beef, vegetable oil, cognac, snow-white dessert wine, butter, broth, pepper, salt

BBQ steaks with rum

rum, garlic (crushed), chilli (ground), coriander (finely chopped), Tabasco sauce, steaks (5 cm wide), rice, refried beans, salad

Hamburg steak

beef, egg, greens, butter, salt

Beefsteak at home recipe

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
ground beef	500 g.
butter	30 g.	748
vegetable oil	30 g.	899
salt pepper	taste
garnish	taste

Step-by-step recipe for making Beefsteak at home with photos

So, let's start cooking:

Take minced meat, salt, pepper and stir.

Place the frying pan on the heat, melt the butter and add a little vegetable oil. Fry the steaks, which you form from minced meat, into hot oil.

Fry the meat products on both sides, then cover with a lid and simmer for 3 minutes. That's all, the most delicious steak at home is ready!

Video recipe Beefsteak at home

How to cook steak at home

And now we will tell you about another recipe for making steak. You can simply prepare this meat dish at home without the help of a professional chef!

So, in order to cook a steak according to this recipe, you will need:

Ingredients:
beef – 300 g;
chicken eggs - 1 piece;
olive oil – 40 ml;
butter – 20 g;
salt, dark ground pepper - to your own taste.

Then cut the strips into small cubes.

Salt the meat, pepper, stir.

Now take the pieces of meat in your hands and beat them on a cutting board.

Turn on the oven, it should warm up to 200 degrees.

Form a large steak from the chopped meat pieces.

Place the frying pan on the fire, pour in the olive oil and heat it up. Place the steak in a hot frying pan with oil and turn it over after a couple of minutes.

Now transfer the meat to a baking sheet and place in the oven for 5 minutes.

While the steak is baking, fry the egg.

Next, take a serving dish, place a hot piece of meat on it, put butter next to it, and put an egg on top of the steak. That's all, a breathtakingly tasty meat dish with a unique presentation is ready!

Bon appetit!