The correct preparation of delicious meat dishes is sometimes called a kind of science. It can be understood not only by experienced chefs, but also by beginners. The question of how to cook a beef steak is asked by many housewives. This, it would seem, is not the most difficult dish to prepare, it requires the most attentive approach to itself. A very important condition for successful cooking is the correct choice of beef. 90% of the success of your culinary event depends on this. Here are some tips to help you find the foundation for a juicy and nutritious meal.
How to choose and buy beef correctly
In retail chains, you can find ready-made portions for steak. If you want to cook this dish tasty, it is not recommended to give preference to them. Before choosing, decide how you will cook the meat: on the bone or without. Chefs compare the selection of meat for a steak to a creative process. If you follow the same principle, the likelihood that the dish will turn out to be tasty will increase dramatically.
What part of the beef is the steak made from?
For different types of steaks, certain cuts of beef are preferred. If you are going to cook a rib steak or porter house, the subscapular or neck portions of the carcass will do. How much of the beef to take for the ribs steak? According to experienced chefs, the thick edge of the longest muscle with a small rib bone will do. For sirloin steak, use the neck, marbled beef, or the loin. If you are wondering how to choose meat for a traditional boneless steak, look for soft loins with a minimum amount of fat and connective tissue.
Beef tenderloin is the best steak meat
A good option when choosing steak meat are the neck, rump, shoulder blade, but beef tenderloin - the long muscle of the inner back - is best for the classic version of the dish. It has a delicate delicate texture and is easy to control during cooking. When choosing a tenderloin, it is important not to fall for the tricks of cunning sellers and not to acquire pulp from the inside of the leg under its guise. A real tenderloin has a pronounced head and film. Its structure is loose and has large fibers.
The right marinade for a dish
An important question is how to marinate meat. The marinade will soften it, give it a piquant aroma, and keep it fresh. The acid is the main one for the marinade. You can use vinegar (natural is better), wine, citrus juices. The acidic medium softens the meat fibers, and the dish is tender regardless of the degree of roast. Olive and other vegetable oils added to the marinade keep the juices in the meat. It is recommended to supplement the beef pickling liquid with basil, dill, oregano, rosemary, red, black or cayenne peppers, and mustard seeds.
How much to fry meat for different degrees of doneness
Different types of steaks are classified according to the degree of doneness. In cooking, the following varieties of this dish are distinguished:
- Very rare or bloody meat. When cooking, the meat is heated to 40-45 degrees. It has a slight crust, but the inside is practically damp.
- Rare. This is the same traditional steak with blood, but with a longer aging of the meat. The edges are fried, and the inside is a clear strip of pink.
- Medium Rare. The steak is bloodless, but has a bright pink juice.
- Medium. Medium is medium-rare meat with light pink juice.
- Medium Well. The meat is well done and has a clear juice.
- Well Done. Well done meat with almost no juice.
How to cook beef steak: the best recipes with photos
Many factors depend on the method of steak preparation: not only taste, hardness, but also the calorie content of the dish, its compatibility with different side dishes. Several recipes presented below will allow any chef to cook delicious juicy meat, choose the right spices, and a method of heat treatment. Where you fry a steak (in a slow cooker, electric grill, on the grill, etc.) is a significant moment that affects the cooking process. All the important nuances are reflected in the step by step home recipes below.
Marbled beef on a grill pan
A steak in a pan is a kind of golden classic of cooking, and if marbled meat is used, then the dish turns into a delicacy. It can pleasantly diversify your everyday home menu or become a highlight of the program at the festive table. Finding marbled beef is not always easy, but if you're lucky enough to get your hands on this variety, be sure to try the recipe below.
To prepare a delicious juicy marbled beef steak in a grill pan, you will need the following products:
- 700-1000 grams of marbled meat;
- a mixture of ground - red, black and white pepper;
- herbs. The optimal set for this dish is a mixture of thyme, tarragon, basil, thyme and rosemary;
- sea salt;
- olive oil (extra virgin is not recommended).
The cooking process includes the following steps:
- The beef is cut into pieces approximately 1.5-2 centimeters thick.
- Salt, pepper and a mixture of herbs are rubbed into the pieces.
- The workpieces are lubricated with olive oil.
- The pan is heated on maximum heat for 2.5-3 minutes.
- The meat is laid out in a frying pan. Each piece is evenly fried for 3 minutes and then turned over.
- The steaks are fried for another 3 minutes.
- The frying pan is sent to an oven preheated to 200 degrees for 5 minutes.
How to roast beef steak at home in the oven
Cooking a dish in the oven is an opportunity to make the meat structure more tender, and also to reduce its fat content and calorie content. If you decide to bake a steak for two, stock up on the following foods:
- 2 portions, weighing approximately 250-300 grams;
- 2 small onions;
- a tablespoon of honey;
- 70-80 ml dry white wine;
- 2 medium cloves of garlic;
- a teaspoon of grated ginger root;
- a tablespoon of soy sauce.
Cooking process:
- Chop the onion and garlic finely.
- Mix soy sauce, ginger, onion and garlic mixture, honey, wine.
- Place the pre-washed steaks in the resulting marinade and leave for about 2-3 hours.
- Preheat oven to 180 degrees.
- Place the steaks in the oven, frying on each side for 5-7 minutes.
- Bring remaining marinade to a boil and simmer for about 10 minutes to thicken.
- Place ready-made steaks on a plate and pour over the resulting sauce.
Charcoal BBQ with vegetables
Grilled beef steak is one of the best options for outdoor meat dishes. Complemented with the perfect barbecue vegetable garnish, it will delight even the most discerning palate. Get a water spray gun in advance to regulate the heat of the coals. To prepare a dish (based on 4 persons), you will need the following components:
- 4 pieces of beef, 200 grams each;
- seasonings to taste;
- 1 onion;
- 6 tablespoons of soy sauce
- 4 cloves of garlic, minced;
- 100 ml of olive oil.
For garnish:
- 2 eggplants;
- 8 medium potatoes;
- 2 bell peppers;
- 400 g cherry tomatoes.
Cooking method:
- Finely chopped onion, chopped garlic, spices, olive oil and soy sauce are combined.
- Steaks are laid out in the marinade. The meat is infused for 3 hours.
- The potatoes are cut into slices, the eggplants are cut into rings, the pepper is cut into 4 parts.
- The brazier is kindled. After the coals have burned out, put the meat on the wire rack and roast for about 10 minutes on each side.
- 10 minutes after the start of cooking, potatoes and eggplants are laid out on the wire rack, after another 5 - tomatoes and peppers.
Recipe for a delicious sauce for a dish
What better way to emphasize the unique flavor that a well-done steak has than a delicious sauce? A good refined option is red wine sauce. For this sauce you will need:
- dry red wine - 400 g;
- a few sprigs of thyme;
- 50 gr. butter;
- 4 tablespoons olive oil
- 2 red onions;
- a set of seasonings to taste.
The sauce is prepared as follows:
- Finely chopped onion is sautéed in olive oil.
- When it acquires a golden hue, wine is poured in.
- Thyme and other spices are added, the mixture is stirred, evaporated until the liquid is reduced by half.
- The sauce is removed from the heat, salt, pepper and butter are added.
- The finished mixture is cooled and served with finely chopped fresh herbs.
- This sauce is in perfect harmony with all types of steak and perfectly sets off their delicate taste.
Video
Steaks can be cooked not only over an open fire, frying pan or in the oven. A delicious, nutritious and low-calorie dish is also prepared in a multicooker. This device has a user-friendly interface and a sufficient number of modes to prepare the perfect steak. Enjoy a video tutorial that's easy to do with a device from Redmond. With this type of cooking, you can easily monitor the condition of the meat and regulate the process of frying the steak. The video tutorial has a convenient step-by-step form available to a cook with any level of experience:
Calorie content: Not specified
Cooking time: Not indicated
- meat (entrecote, beef tenderloin, fresh) - 300 gr.,
- ground pepper (spices),
- salt (sea, fine),
- butter (butter) - 30 gr.
Recipe with photo step by step:
We wash the meat (it is best to take a cut between the 5th and 13th ribs), dry it and cut it into several pieces 3.5-4 cm thick. 
Preheat a frying pan and put a piece of butter on it to melt. 
Then sprinkle with salt and spices on one side of the steaks and put them on this side of the pan. Fry over medium heat for 2 minutes. For lovers of fish dishes, I advise you to cook such a delicious one. 
Next, salt and pepper the meat on the back side and turn it over to this side. 
We fry steaks based on the desired degree of frying:
lightly fried meat on the outside and pink with blood on the inside - 2-3 minutes on both sides;
meat that is more fried outside, but the same pink and tender inside, is fried for 4 minutes on both sides;
well-fried meat inside and with a golden brown crust on the outside, fry for 5 minutes on each side. And finally, be sure to check out this unbeatable one. 
Wrap the finished beef steak in a frying pan in foil for 10 minutes so that it “rests”. I hope you enjoyed my simple recipe with a photo. 
Bon Appetit!
Juicy beef steak in a pan - the recipe is quite simple. Meat with an appetizing crust and tender pulp - what could be more desirable? Many people dream of getting meat steaks as a result of their labors in the best traditions of the genre. But to achieve the desired degree of roasting and not spoil expectations - not every housewife can boast of this. Men especially love steaks, they simply cannot live without meat. A savory piece can satisfy the hunger of every man, so steaks will come in handy for lunch and dinner. Try making beef steak like in our recipes.
There are many types of steaks. For example, a thick piece of boneless beef with a layer of fat, cut from the rib eye, is a ribeye, and a thin layer of boneless meat from the back is a strip-loin, which has an almost triangular shape. The New York steak is similar to a strip-loin, but there is no fat in it. "Portehaus" is the largest steak from the lumbar part, and filet mignon is the most expensive, juicy, tender, delicious steak from the only round muscle in the body of a bull. T-bon steak is a T-shaped meat on the bone that combines two types of meat - fillet and thin edge. Angleterre is made from the meat from the inside of the shoulder blade, and the Café de Paris steak is made from the softest piece from the shoulder blade. The Quasimodo steak is cut from the lumbar region of the back, while the Montevideo is the rump steak. Roundmba steak is made from the upper part of the hip, club steak from the back of the thick rim, sirloin from the thigh of the carcass, and rum steak is a very thin and well-beaten tenderloin. As they say, choose a steak for every taste!
Which steak is best for pan-frying?
The main thing that determines the good taste of the steak is, of course, high-quality meat (the steak is made only from beef). But, since not everyone is able to choose a suitable piece in appearance, you just need to use the tips. The best parts for steaks are tenderloin, thick edge and thin edge. Ideal meat for steaks should have a high degree of marbling.
For frying in a frying pan, Ribeye steak is best. It is versatile. The name comes from two English words rib-eye, ie "rib" and "eye". The rib is where the cut comes from, and the eye is the cross-sectional shape that Ribeye steaks inherit. The abundance of fatty layers (the very marbling of meat) quickly melts during frying, making Ribeye the juiciest, most unpretentious of all steaks to prepare.
How to cook beef steak in a pan
Steak "New York"
Ingredients:
- 300 g New York steak (strippoin)
- 3-4 sprigs of fresh thyme
- 2-3 cherry tomatoes
- 3-4 cloves of garlic
- coarse sea salt, a mixture of peppers (black, red, white) - to taste
- olive oil for frying
Cooking method:
Wash the beef, pat dry with a paper towel, make transverse cuts to the full depth of the fat layer. Make cuts every 3-4 cm along the entire piece of meat. This way the steak will bake better, will not deform, will not twist during the frying process. Salt and pepper the steak. Fry in hot olive oil for 1 minute on each side, add garlic, chopped thyme. Bring to readiness in the oven for 6 minutes at 180 ° C. Serve whole with garlic and cherry tomatoes, garnish with a sprig of thyme, or cut into several slices. On the cut, the degree of roasting of the medium is clearly visible - with a pink center.
Pan Fried Steak with Irish Whiskey
It's a favorite Sunday meal when you watch Gaelic football on TV.
Ingredients:
- 1 sirloin steak (230-330 grams), room temperature
- Black pepper to taste
- 1 tablespoon butter or frying fat
- 1 teaspoon olive oil
- ¼ glasses of Irish whiskey
- 1 cup heavy cream
Cooking method:
Pepper the steak. Place the butter in a skillet. When the oil boils, place in a skillet. When fat begins to stand out, reduce the heat, cook to your taste (3-4 minutes - meat with blood; 4-5 minutes - medium roast; 5-6 minutes - well-done steak), turning the meat over only once. Transfer the steak to a warm plate. Remove the fat in the skillet by draining it. Pour whiskey, cream into a frying pan, stir until the mixture becomes dense. Season with salt and pepper to taste and pour over the sauce.
Chili and caraway steak
Ingredients:
- 5 beef steaks,
- 1 chili pepper
- ground cumin,
- dried oregano,
- 3 tbsp. l. olive oil,
- parsley,
- ground black pepper,
- salt to taste.
Cooking method:
In a bowl, combine finely chopped chili, cumin, oregano, pepper and salt. Grate with the resulting mixture, drizzle lightly with oil, let it brew for 1 hour. Put in a pan, fry in oil under the lid. Sprinkle with chopped parsley and serve immediately.
Medium rare steak
We cut the young beef strictly across the fibers into pieces, each steak 2.5-4 centimeters thick and put them in a dry hot frying pan. Fry the steaks without a lid over high heat for about 2 minutes or bring to 37-40 degrees.
For convenience and accuracy, it is advisable to use a temperature probe.
At a meat temperature of about 38 degrees, the top of the beef steak is covered with a slight sweat. At this moment, turn it over to the other side and fry it for about 2 more minutes (up to a temperature of about 57 degrees).
Low-frying beef steak (medium rare) is achieved at a meat temperature of 56-60 degrees. As soon as a light pink juice appears on the surface of the fillet, the steak is ready. Remove it from the pan quickly, otherwise the meat will continue to cook and the steak will become tough and dry.
Salt and pepper to taste on both sides. Medium rare steak is ready to serve.
The photo clearly shows a low degree of roasting (medium rare), in which not raw, but still tender meat secretes pink juice. The steak can be grilled, great for picnics and barbecues.
Butter steak
When you choose the right meat, cut and roast it well, you have the most delicious steak ever.
Ingredients:
- Butter - ¼ pack.
- Ground pepper.
- Beef - 0.8 kg.
- Salt.
Cooking method:
The beef tenderloin should be rinsed, then towel-dried, and cut into three centimeters thick pieces. Next, we need a steak pan. We put it on fire and melt the butter.
Pepper only one side of the meat and put a piece with it in the pan. Next, pepper the other side and turn the steak over. The cooking time is determined, first of all, by your preferences, what degree of roasting the meat you like.
If you only want the steak to brown a little, then frying it for three minutes on each side is sufficient. If you want to get a good crust on the outside and pink pulp inside, the time will have to be increased to four minutes on each side.
Well, if you want to eat well-done meat, then you need to cook it for five minutes on each side. And don't forget to salt before serving.
How to Cook Beef Steak - Various Ways
Spicy peppery beef steak with horseradish sauce
The peculiarity of this dish is the sauce. Due to the cream, brandy and horseradish, it turns out to be soft-sweet with a tart aftertaste. Fresh vegetables are suitable for a side dish. It is better to serve the steak with horseradish sauce, supplemented with strong drinks.
Cooking time: 20 min. Servings: 4
Ingredients:
- 1 kg beef tenderloin
- 200 g horseradish
- 50 ml brandy
- 200 ml cream, 22-33% fat
- 1-2 tsp ground chili
- ½ tsp Sahara
- salt to taste
Never beat the meat with a hammer, as muscle fibers break and the steak becomes dry when frying. If the piece is thick, it is best to stretch it with your hand or the back of a knife. The vein part can be cut. To make the meat tender, salt the already fried side during cooking.
Cooking method:
Remove excess fat and veins from meat. Cut the meat into steaks 2-3 cm thick. Slightly flatten with a heavy object or fist. Season the steaks by rubbing salt into the meat. Sprinkle the steaks on both sides with ground chili. Combine brandy and some water in a skillet. Add sugar to the brandy. Bring to a boil, reduce heat. Pour in heavy cream. Add grated horseradish, mix thoroughly, warm up to mix tastes and aromas. Evaporate to the desired consistency. Fry on very hot coals: for roasting with blood - 1-2 minutes on each side, medium - 2-3 minutes on each side, for good roasting - from 3-4 minutes on each side. Serve with hot sauce.
Beef steak with cheese and potatoes
Ingredients:
- 500 g beef steak,
- 700 g blue cheese,
- 450 g red potatoes
- 2 cloves of garlic
- olive oil,
- dill greens
- pepper,
- salt to taste.
Cooking method:
Stir in crushed garlic, salt, pepper and oil. Chop the steak, put in a bowl and pour over the cooked marinade for 15 minutes. Then grill the steak for 3-4 minutes on each side. Peel the potatoes, cut in half, salt, boil, season with oil, grill, sprinkle immediately with cheese. Serve potatoes with steak, garnish with dill herbs.
Beef tenderloin steak with cauliflower and broccoli in the oven
A good beef steak is an excellent main course that will not only satisfy guests, but also please the most discerning gourmets. A light side dish of stewed or fresh vegetables will create a unique flavor contrast to the dish. Delight your loved ones with a hearty, unhurried meal with a glass of red wine and a delicious aromatic steak prepared according to our recipe.
Cooking time: 30 min. Servings: 1
Ingredients:
- 200 beef tenderloin
- 100 g cauliflower
- 100 g broccoli
- 100 ml cream 22-35% fat
- 30 g tomatoes
- 20 g onions
- 20 g sweet red pepper
- 20 g zucchini
- 40 ml olive oil
- salt,
- freshly ground black pepper - to taste
Cooking method:
Wash, dry and clean the meat from veins and films. Cut the beef across the grain into portions 3-5 cm thick. Season the meat with salt and pepper. Fry the meat on both sides in a frying pan with olive oil (15 ml) until crusty. Transfer the meat to an ovenproof dish and cook in a preheated oven for 6-10 minutes at 190 ° C. Disassemble two types of cabbage for inflorescences. Salt and pepper the cabbage. Fry the cabbage in a preheated pan with olive oil (15 ml) until golden brown for 2-3 minutes. Pour cream over the cabbage and heat until they thicken. Cut the tomato into small cubes, removing the place where the stalk is attached, pepper, peeling it of seeds and stalks, zucchini and onions. Mix vegetables in a bowl, season with salt and pepper and season with the remaining olive oil. Serve with steak.
The degree of doneness of the steak
There are several degrees of roasting of the steak:
- Extra rair. The steak is quickly fried on the grill, warming up to 49 °. It turns out to be almost raw.
- With blood. Cook the steak for 2-3 minutes at 200 °. He has a fried crust, red meat not fried inside, red juice.
- Light roast. It is cooked for 5 minutes at 190-200 °. It has uncooked meat and pink juice.
- Medium rare. Cook for 7 minutes at 180 °. It turns out to be medium-rare, with light pink juice.
- Almost fried. Cook for 9 minutes at 180 °. He has soft meat with clear juice.
- Fried. Cook for 8-9 minutes at 180 °. Bring to readiness in the oven. He has almost no juice.
- Deeply fried. Cook for more than 9 minutes. It has a golden crust and no juice at all.
- The steak is prepared only from fresh, chilled meat.
- Bring it to room temperature before frying.
- Only beef can be a steak.
- A piece of meat for a steak should be thick - at least 2.5 cm, but not more than 4 cm.
- Serve the steaks on hot plates to slow them down.
Now you know how easy it is to cook beef steak. Bon Appetit!
Beef steak in a pan- is this possible, because this dish of American cuisine is cooked on the grill in the classic version. As the saying goes, if you really want to, then you can.
Of course, it is better for this purpose to use a special grill pan with a ribbed surface, it has a better heat distribution than a flat one, and allows the fried meat to practically not come into contact with fat, but in the absence of such, you can cook meat in a regular frying pan.
Beef steak at home in a frying pan
What you need to know before you start cooking beef steak at home in a frying pan? First, how to choose raw materials, because not all meat is suitable for cooking a steak, even if it is fresh and of high quality. We need soft meat, and this is taken from part of the carcass from the shoulder blades to the back.
Why? The muscles of the limbs are tense when the animal moves, and the meat on them is more rigid and fibrous. The sirloin and tenderloin are perfect. If you bought steamed meat, then it is better to keep it for a couple of days in the refrigerator, wrapped in a napkin or parchment.
In general, ideally, beef is fermented for this dish, that is, carcasses or half carcasses are kept at a special temperature regime for up to two decades. This is not possible at home.
Nevertheless, you can cook quite well from good market meat. A piece taken out of the refrigerator is cut across the fibers into plates with a thickness of two to four centimeters and allowed to warm up to room temperature for an hour or a little less.
If you took ready-made packaging in the supermarket, then the matter is greatly simplified, but they also need to be allowed to warm up. There are a great many cooking options, depending on which part of the carcass is taken and how hard it is fried.
There are as many as seven degrees of frying steaks, but the most popular of them are three: Rare - the temperature inside the finished dish reaches 49-54 degrees Celsius, the cut is red, the juice is bright pink (with blood), it takes about three minutes to cook, that is, it is simple fried for one and a half minutes on each side; Medium-rare - the temperature inside is 55-60 degrees Celsius, the cut is hot pink, the juice is pinkish, the cooking time is up to 5 minutes; Medium - pink cut, slightly pinkish to transparent juice, cook for 6-7 minutes. The harder the dish is fried, the more tough the meat becomes.
The density of the finished product is compared with the hardness of the muscle at the base of the thumb - almost damp with a relaxed palm, and then the pads of the thumb and all other fingers are connected in turn, up to the little finger. When connecting large and forefinger - Rare, large and unnamed - Medium.
You can cook the meat completely (Well done), on the cut, the finished steak will have a gray color, but at the same time it will become quite tough.
How to fry a beef steak in a pan
Beef steak in a pan, recipe which we present below is very simple. In principle, no special skills are needed here, and it will take quite a bit of time, so it is better to prepare a side dish, if any, in advance. French fries fried in the same pan with asparagus meat, fresh vegetable salad, rice - in general, who likes what will do. For one serving we need:
the steak itself - a piece of beef 2.5-4 centimeters thick
any refined oil (sunflower, olive, sesame, etc.) about 1-2 tablespoons;
spices to your taste, preferably from the mill;
coarse salt or sea salt
What you need to know: whether you have raw materials from the market or you bought ready-made steaks in a supermarket, you do not need to wash them. If desired, you can simply wipe off with a damp cloth and dry.
If you are using frozen meat, you need to remove it from the freezer and simply move it to the refrigerator in about a day. Quick defrosting with warm water or a microwave oven is unacceptable, as it will completely ruin the taste and texture of the dish.
And, of course, before cooking, the raw materials are brought to room temperature. Steaks are never pounded. And then the original product can be sprinkled or poured with vegetable oil (good quality melted cow can also be used) and sprinkled with spices and salt on both sides and from the end. This technique is especially for a frying pan - the spices will not burn on it, unlike a regular grill.
Do not add oil to the pan itself. If you have it as usual, not ribbed, then you can grease it with a brush. The heating temperature is about 250 degrees.
It should be borne in mind that the kitchen will be full of smoke, therefore the kitchen door should be closed and the hood turned on. But why can't you endure to please yourself with a delicacy?
Put the workpiece in a preheated pan and fry for about a minute and a half, then turn it over. Here is another subtlety: a fork is not suitable for this, since the juice will flow out through the punctures, and our task is to keep it inside. The best tool for this purpose is cooking tongs. If they are not there, then you can use two shoulder blades or a spatula and a tablespoon.
For frying, the medium will have to be turned over two or three times. After both sides are fried for the first time, we carry out the same procedure with the ends so that they also undergo heat treatment, as well as to prevent the juice from leaking out, after that you can slightly reduce the heating temperature.
If you wish, you can cover it loosely with foil by placing a sprig of rosemary on the surface of the steak. Whether or not to cut into slices when serving is a matter of taste. Now you know, how to cook beef steak in a pan, it is not so difficult, the main thing is high-quality raw materials. The so-called marbled beef is very good, when the meat is penetrated with layers of fat. But for this, the cows must receive grain complementary foods, and the breed matters.
How to fry a beef steak in a pan
Beef steak in a pan, photo which you see below is called a mignon and it is prepared from the most tender part of the carcass. First, go to the market and choose a beef tenderloin. The meat there is the most delicate and low-fat, so the dish will turn out to be almost dietary, and the thickness can be made up to 5 centimeters.
How to check the freshness: the color of the piece should be dark pink, when you press with your finger or the edge of the butcher's fork, the dent is smoothed out rather quickly, the smell, of course, is pleasant, typical for beef, the cut is not dull and not sticky.
You can buy slices about 4 centimeters thick or one piece. In this case, we will cut into portions at home. Be sure to cut across the fibers.
What do we need for two servings:
a pair of 4 centimeters thick meat plates;
some fresh herbs (thyme, cilantro, savory, oregano, rosemary);
0.5 cups of dry red wine for making the sauce;
coarse salt or sea salt to taste
The steak itself cooks very quickly, so first we will prepare a side dish of your choice. If the meat is not chopped, then we cut it into portions. There is no need to beat back, otherwise we will ruin everything and get a sole. Chop the herbs finely and sprinkle the pieces thickly. As a last resort, you can use dried herbs. Lightly crush the surface with greens with your fingers and put on a preheated pan sprinkled with coarse salt.
Pour the salt without fanaticism, because then we will prepare the sauce in the same dish. Its temperature should be such that the meat immediately sizzles. Roasting time on one side is approximately two minutes.
Do not move the piece over the surface or raise its edge for checking ahead of time. Turn the portions over and fry for another two minutes on the other side.
Put the finished dish to rest for five minutes, and pour the wine into the pan and remove it from the heat. Pour the rested meat with the resulting sauce, add the side dish. Bon Appetit!
As you can see, this dish is not so difficult to prepare. Of course, for the majority it cannot be everyday because of the rather high price of raw materials.
But there is no more than ten percent of the meat suitable for cooking in the entire cow carcass. Stock up on quality meat, and how to fry beef steak in a pan, we'll tell you.
Beef steak in a pan: recipe
The following recipe for beef steak at home in a skillet involves the use of marbled beef. This is the so-called rib eye steak, it can be with or without a bone - a piece of rib. turns out to be incredibly juicy. Take for two servings:
packing of steaks 2 pieces;
some olive or other refined oil;
a head of garlic with large teeth;
a mill with a mixture of peppers and sea salt;
a little butter (two pieces, about 5g each);
fresh asparagus if you like it
In the event that the steaks are frozen, defrost them on the top shelf of the refrigerator a day before cooking. Take them out half an hour or an hour before frying and let them warm to room temperature.
No need to wash, just wipe with a damp cloth or towel. Sprinkle generously enough salt and spices from the mill on the surface of the meat, then drizzle with vegetable oil.
Put in a dry preheated pan and fry one side for one and a half minutes. A regular flat pan will do. Then turn over with tongs or a spatula and fry again for about one and a half minutes.
You can place a plate of butter on top of the steak being cooked. The number of turns depends on the thickness of the piece and the degree of doneness desired. For medium frying, that is, when the meat inside is juicy and pink, but already without blood, it is enough to fry each side twice. Remember to fry the edges.
As soon as the fat begins to melt, the surface of the pan can be rubbed with a chopped clove of garlic to add flavor to the dish. We spread the asparagus in the process of cooking the steaks in the same skillet in the free space.
In general terms, you now know how to fry beef steak in a pan, but connoisseurs and specialists can tell about many more subtleties. For example, a controversial issue is whether or not to marinate the steaks before cooking.
If the raw material is of very good quality and has been fermented, then it is not necessary. If you have regular domestic fresh beef from the market, it might make sense.
Even authentic American recipes do not deny this: not necessary, but possible. The composition of the marinade may be different, and the one that is used for barbecue will do.
Beef steak in a pan: recipe step by step
For beginners, cooking will become easier if they see all its stages one by one clearly. If you have meat in one large piece, cut it into portions, I will only mention that the knife must be sharp so that the cut is even and smooth, and we must cut it across the fibers. Let's take a closer look at how to fry beef steak in a pan, recipe step by step- this is the main assistant of a novice cook:
1st step: the finished steak, warmed to room temperature, salt, pepper and sprinkle with refined oil;
2nd step: put the workpieces in a hot pan loose enough.
You cannot lay out the pieces close to each other, so it is better to check how they fit before the dishes are warmed up;
3rd step: fry on one side for 1.5-2 minutes.
In general, the time is somewhat arbitrary, because everyone's dishes are different, like the stoves. Ideally, you should have a special kitchen thermometer with a probe to know the temperature inside the dish being prepared, but with experience you yourself will know when to turn it over;
4th step: turn over to the other side with tongs or a spatula and fry for the same time;
5th step: repeat the procedure once or twice, depending on the desired degree of roasting, while the heat can be slightly reduced. If you have a frying pan with a ribbed surface, then when frying again, the pieces can be rotated to create a beautiful mesh on the surface;
6th step: we put the finished ones on the board and let them rest for five minutes. This procedure keeps the juice inside. You can cover it loosely with foil, or put a sprig of rosemary or thyme on top.
You can add that for frying in a pan, it is better to take a steak no thicker than 3 cm, the exception is a mignon from the tenderloin, it can be 4-5 cm.If you have thicker pieces, you can bring the dish to readiness in the oven for 10 minutes at temperature of 180 degrees. You should not increase the frying time in a pan, this will only burn the crust.
Sometimes cooking a juicy steak can be a daunting task even for a person who is familiar with the culinary intricacies. So, in the process of improper cooking, small pieces of meat can overcook, become dry and “woody”, and large pieces can be fried on the outside, but remain raw inside. So, what is the secret of success and how to cook a steak in a pan correctly?
First, you need to find a suitable pan. Professional chefs insist that it is best to use a heavy pan, for example, a grill, for this purpose. Of course, you can also cook a steak on the electric grill. However, using a frying pan, you will have the opportunity to clearly control the entire process.
Step 1 - choosing meat
In order to cook a juicy steak in a frying pan, you need to competently approach the choice of meat. For steaks, it is not necessary to choose imported beef; it is quite possible to get by with this product from a Russian manufacturer. For beginners, it is better to choose steaks, according to import terminology, - ribeye or striploin. These cuts are more suitable for frying meat, the steaks will turn out soft and juicy even if you mess up a little in cooking.
When choosing meat, pay attention to its marbling. Make sure the fat is distributed throughout the meat. It is better to buy steaks with a classic thickness of 2.5 centimeters. If you take a whole thick piece of meat, then immediately think about whether you can cut it into the necessary pieces.
Now let's start preparing the meat:
- Frozen steaks should be thawed gradually, it is better to leave the meat in the refrigerator overnight, then wipe dry with a paper towel.
- We take the steak out of the refrigerator in advance and wait until the meat warms up to room temperature. This will take about 20-30 minutes.
- Grease the steaks with olive or any other vegetable oil on all sides and sprinkle with salt.
Step 2 - preparing the pan
How to fry a steak in a pan and achieve amazing results? To begin with, we heat the dishes in which we will cook over high heat. However, we make sure that it does not start to smoke. In this case, the meat will burn and become tough. If, after placing the steaks, there is a characteristic hiss, then the frying surface is properly warmed up.
There is another method that allows you to clarify how hot the pan is. Place a few drops of water on its surface. If a droplet collects into a ball and starts to "run", then it's time to start frying meat.
Step 3 - fry the steaks
How to fry a steak in a pan? It all depends on what degree of roast you like. So, if you need a juicy medium-rare steak, then proceed as follows:
- Put the pieces of meat in a pan and fry them for one minute. Next, turn over and wait one more minute.
- Turn the steaks over and fry over medium heat for another 2 minutes on each side.
- How do I know the degree of doneness of the meat? It should be pressed. And it is better to do this with your finger to enhance tactile sensations. Bloody meat will be firm, fried meat will be firm. A juicy medium-rare steak, as practice shows, feels like a cross between these two states.
How much to fry
You can choose the degree of roasting of meat, choosing the optimal time for their preparation. So how long should you fry a steak? If you want to get:
- Meat with blood, then no more than 1-2 minutes on each side. Plus 8 minutes "to rest".
- Loose steak, then about 2-2.5 minutes. Rest time is 5 minutes.
- Medium-rare meat, which means that you should fry for 3 minutes. Plus the “rest” time is 4 minutes.
- Grilled and juicy steak, then 4.5 minutes. It will be enough for the meat to rest for just one minute.
It is worth noting that if your steaks are more than 2.5 centimeters thick, then the cooking time should be automatically increased by a couple of minutes. You can accurately record the degree of roasting using a special meat thermometer.
Step 4 - Resting the meat
It is very important to give the meat a “rest”. Leave the steak to lie down for a while after removing from heat. During this time, the temperature of the meat will become the same, the juices will be distributed throughout the piece, and the steak will acquire juiciness.
Then we remove the meat from the pan, put it in a mold. Sprinkle the meat with pepper and your favorite seasonings, put butter on top and cover with foil.
Leave the meat in a warm place for 5 minutes. Thanks to this, it will acquire tenderness and a real aroma.
Step 5 Serve
How to serve steak effectively at home?
There are several rules. Namely:
- Choosing and serving knives without chipping. Then the pieces of meat will be cut evenly.
- We put the stacks on heated plates. Then the meat will stay warm and tender longer.
- Many people assume that sauce is not necessary for a well-cooked steak. If you are of the same opinion, simply pour the juice over the pieces of meat on the bottom of the mold.
- You can serve absolutely everything with the side dish - from fresh vegetables and green salad to potatoes or rice, which will be cooked in your favorite way.
