Beef steak

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Beefsteak is the perfect dish for meat lovers

Beefsteak - in its original form, is a piece of beef fried on both sides, without any additives. At the moment, it is prepared from various types of meat, using different additional processing methods. How to cook a steak so that it is juicy and tender, you will also learn several modified cooking options in this material.

The laws of making the right steak

Beefsteak (from the English beef - beef, steaks - steaks) is basically just a beef steak, but there are several aspects in its production that are best taken into account.

The main rules of a perfect dish:

You need to choose the right meat. The best is the flesh of the thighs or back, as well as the head (the part of the human or animal body in which the brain is located) part of the cut, which must be fresh, chilled, but under no circumstances frozen;
It is better to cut into slices no more than 4 cm wide across the grain. This is precisely why the finished food will not be so hard;
As for the heat treatment time, it depends on your preference. There are a number of types: with blood (the internal environment of the body) (fry for only 2 minutes on each side), medium (3 minutes each) and fried (about 5 minutes on each side);
You can find out the level of readiness by simply piercing it with a toothpick. A fully cooked steak will release clear juices.

Traditional steak recipe

Traditional beef steak is prepared quite simply and quickly.

For 4 servings you will need:

500 g sliced;
tastes like a lot of salt, ground dark pepper;
Oleyna for frying.

Making steak step by step:

Cut the chilled meat into slices of the required thickness. Cover the top with film and beat a little.
We add salt and pepper to any piece.
Fry the steak in a frying pan on both sides in perfectly heated oil. Cooking time depends on the degree of doneness you want to achieve.
Place the hot food on a plate and pour the crust that has formed during frying on top. French fries or assorted vegetables work well as a side dish.

Beef steak with blood (internal environment of the body)

To prepare such a dish you need to take only fresh beef (or pork).

For 4 servings you will need:

600 g pulp;
salt, ground pepper;
30 g creamy spread;
Unflavored oil for frying.

Cut the meat into pieces, which should not be very thin.
Heat a cast iron frying pan (or any dish with a thick bottom) over very high heat. Pour oil into it and wait for it to heat up.
Place the steak and fry over high heat for exactly one minute at a time, then reduce the heat and fry again for the same amount.
Remove from the stove, add salt, crush with pepper and cover with a lid.
After 2 minutes, put the creamy spread there and hold for 30 seconds on both sides at medium temperature. This dish, with a golden crispy crust on top and very juicy inside, needs to be served right away.

English chopped steak

Chopped steak is a rather tasty alternative to ordinary traditional steak.

To feed 8 people you will need:

beef fillet – 1 kg;
salt, dark pepper - to taste;
balsamic vinegar - 1 tbsp. spoon;
eggs – 8 pcs.;
fat (oil) for frying.

You can naturally create a steak from minced meat, but if you cook it from minced fillet, it will turn out much juicier. Cut the pulp into thin strips and cut them into small cubes. Pour vinegar over it and put it in the refrigerator for half an hour.
Then add salt to the resulting mass, pepper and beat well. Make cutlets the size of your palm.
Heat a little fat in a frying pan. Cook the cutlet for 3 minutes on each side. If you want it to be completely cooked, then you need to keep the steak in the oven at 180 degrees for a couple of minutes. The steak is served with an egg placed on top.

Beef flambé in French

A beef steak recipe can be turned into a culinary masterpiece. A dish prepared using this method is a hit in expensive restaurants in France, but despite all the pathos, you can easily cope with it in your own kitchen.

For 4 servings take:

600 g beef slices;
150 g salted hard cheese;
250 ml dry snow-white wine;
salt, freshly ground pepper;
butter for frying.

Detailed cooking diagram:

We cut the washed, film-free slices into steaks 2 centimeters wide across the grain. Beat them a little, salt and crush with pepper.
Grate the cheese.
We bread any piece in cheese.
Coat a well-heated saucepan with a piece of butter. Fry the steaks for a couple of minutes on both sides, and immediately remove from the heat.
Now all that remains is to create a flambée, which can be created right in front of the stunned guests. Pour the wine directly into the saucepan and immediately set it on fire. Let the flame burn for a couple of minutes. We extinguish the flame, cover it with a lid and immediately put it on the table.

Vienna steak

Looking at the photo, you can think that these are ordinary cutlets. Essentially this is a chopped steak, only the meat needs to be chopped into it using a blender.

To prepare them for 4 servings you will need:

beef fillet – 300 g;
onion – 1 pc.;
egg yolk – 1 pc.;
breadcrumbs – 100g;
cream – 2 tbsp. spoons;
starch – 25 g;
flour – 25 g;
50 g each of vegetable and butter;
greens -1 tbsp. spoon.

Beat softened butter with finely chopped herbs and place in the freezer.
Chop the onion into rings and fry.
Place the meat pieces and onion rings into a blender and grind.
Add yolk, cream, crackers and spices. Mix everything well.
We form cutlets from the acquired mass and bread them in a consistency of starch and flour.
Cook them in hot vegetable oil. It is better to eat it hot, be sure to put cubes of creamy mass with herbs on top.

Pork steak

As we said earlier, real beef steak is made from beef, but it is often replaced with pork. And it should be noted that the dish comes out of it the most tender and juicy, which cannot be called a flaw at all.

For 500 g of pork you need to take:

1 tbsp. a spoonful of mayonnaise;
½ teaspoon turmeric;
a little reddish pepper and nutmeg powder;
salt;
oil without aroma.

Cut the meat into portions. Place in a plastic bag and beat lightly.
Mix mayonnaise with spices. Lubricate any piece with the mayonnaise-spicy mixture and leave to marinate for half an hour.
The pork steak is fried in the same way as the traditional one. Very tasty with baked vegetables or potatoes.

BBQ steak

This manufacturing option will simply compete with ordinary kebabs.

Video: Beefsteak with onions and zucchini

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. Kids 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.

It is better not to take meat with spices - it is very difficult to find its properties, and the cost is always higher. It is safer to marinate beef on your own.

A good piece for steak is the size of your palm (thickness - up to 2 cm).

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, little salt, ground beef and nothing else. The dish is served with any side dish or as part of a hamburger.

Usually, it was customary to use only cuts from the head part of an adult animal for the dish. 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 mainly used 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 much 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 use a microwave. 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.

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 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!

Minced beef steak recipes - traditional and additional production options

Hello, dear blog readers! You see, it happens when you want to pamper yourself and your loved ones with something delicious, but you don’t know what. That is why in this article I will tell you one fascinating and simple recipe. Specifically about minced beef steak. This dish is not only tasty, but also filling. The steak will come with an egg. And I’ll make the task even easier by making a step-by-step recipe with photos, so don’t rush to leave, besides, there will be an extraordinary prize at the end of the article.

Minced beef steak according to a traditional recipe
Beefsteak in the oven
Ground beef steak in a slow cooker
Video recipe:

Minced beef steak according to a traditional recipe

Number of servings: 6

Calories: 386 kcal per serving

Ingredients:

Ground beef – 800 gr
Milk – 150 ml.
Chicken egg – 1 pc.
Flour – 4-5 tbsp. spoons
Onions – ½-1 pcs.
Vegetable oil for frying
Salt/pepper to taste

Manufacturing:

Step 1.

Prepare all the ingredients. (Don’t look at the color of the minced meat, it’s just still frozen.)

Step 2.

Peel the onion and finely chop it so it looks something like this:

Step 3.

Place ground beef in a bowl. Add egg and onion to it. Salt and pepper. Mix the ingredients thoroughly.

Step number 4.

Pour the milk evenly into the bowl and watch the mixture.

Step 5.

Sprinkle flour onto a clean sheet, put 100-150 grams of minced meat, sprinkle flour on top again and simply flatten it with your hand, giving it an oval shape. The steak should be 1-1.5 cm wide when raw.

Step 6.

Pour oil into a naturally heated frying pan and place the steaks. (Because my frying pan is small, I fry two pieces at a time). Keep on medium heat for about 2-4 minutes, depending on what degree of doneness you want the dish to be.

Step seven.

We turn our steaks over and fry on the other side for the same amount of time.

Step eight.

You can add a fried egg to the finished steaks. To do this, simply fry it in a frying pan. (Reasonable)

The ground beef steak is ready. Buon appetito!

But if you thought that this was all, then you were mistaken.

Beefsteak in the oven

Ground beef – 1 kg

Chicken egg – 2 pcs.

Flour – 4-5 tbsp. spoons

Onions – ½-1 pcs.

Salt/pepper to taste

Manufacturing:

We carry out the previous steps up to the 5th.
In a separate bowl, beat the second egg.
Dip the steaks in the egg.
Place on a baking sheet with parchment.
Place the baking sheet in the oven, which has already been preheated to 180 degrees for just 25 minutes.

The difference between this method and the most common one (frying) is that the dish comes out very tender. As they say, it just melts in your mouth.

Ground beef steak in a slow cooker

This recipe is perfect for those people who watch their figure. In addition, in a slow cooker the dish will retain its beneficial properties a little more.

Ingredients:

Ground beef – 1 kg
Milk – 150 ml.
Loaf.
Chicken egg – 1 pc.
Onions – ½-1 pcs.
Salt/pepper to taste

Step by step recipe.

1. Peel the onion and chop finely.

2. Soak the loaf pieces in milk.

3. Add onion, eggs, soaked loaf to the minced meat, also add salt and pepper.

4. Give the minced meat its shape. (Because the capacity of the multicooker is not very spacious, we make the steaks much smaller)

5. Place the prepared minced meat into the multicooker container and select the mode that suits us, in other words, “Frying”.

6. That's all, in just half an hour you will be able to enjoy the most delicious steaks. For steaks cooked in a slow cooker, you can create a side dish: boiled potatoes, vegetables, the same egg from the first recipe.

And finally the prize I promised. Maybe you've heard of this cooking method called flambé. No? Then I’ll tell you a little about him. The essence of this method is that the dish is briefly fired over a fire. With all this, the catalyst for combustion is an alcoholic drink. Using this technique you can cook almost anything, including steak from ground beef. But with all this method, you need to be very careful and prudent and arm yourself with a frying pan with a longer handle. Another fact: when flambéing, it is not allowed to use frying pans with Teflon coating, only equipment made of stainless steel or cast iron. To make it, we will use the ingredients and recipe from the first method before frying. + let's take at least some wine.

Further:

Fry for 1-2 minutes on one side.
Then turn it over to the other side and fry again.
Remove from the heat, pour in wine and quickly set it on fire. (In principle! Use long matches so as not to get burned)
When the fire has burned down, place the steak on a plate.

That's all I wanted to tell you now. I hope you found something interesting and useful in my article. I will be very happy about this. As a thank you, you can subscribe to this blog. Thank you for being with me now. See you soon!