Cooking steaks. How to cook a delicious beef steak at home

It's probably hard to find someone who doesn't like beef steak. Of course, this is a tasty and nutritious dish that is served on holidays or even just at a family dinner.

The whole secret of this dish lies in the preparation of the meat and the cooking. It is imperative to follow the recipe and do everything in accordance with the rules.

Types of steaks and degrees of doneness

There are many types of steaks. Here are some of them:

1. Tibun steak. This is a piece of meat that is taken from a T-shaped bone;
2. Club steak. This meat is cut from the area of ​​the back where the thick edge of the longissimus muscle is located;
3. Rib steak or ribeye steak. Cut from the area of ​​the subscapulae. This meat has many fatty streaks, which melt when fried. Due to this, the steak turns out very juicy;
4. Striploin - meat from the lower back area. It has large and delicate fibers. This steak is suitable for those who love a pronounced taste beef meat;
5. Filet mignon. This is a transverse thin cut of the loin. This meat has a tender and juicy taste without blood. The thickness of this steak is no more than 8 cm. Therefore, when baking this meat, everything should be done carefully; it is very important that it is not cold inside and retains the juice;
6. Roundramb steak – cut from the hip area;
7. Porterhouse. This is a large piece of meat from the lumbar region. Usually it is ordered for two, since one person definitely cannot handle it.

Fry steaks in the following ways:

• Blue/raw. This is a raw piece of pulp, heated on the grill to 49 degrees;
• RARE. This is a piece of meat that is fried on the outside and red on the inside. It is fried to 58 degrees;
• Medium rare. This is lightly cooked meat. It is without blood, but has juice Pink colour. Fry up to 60 degrees;
• Medium. This is a medium rare steak. It has pale pink juice. The steak is heated to 68 degrees;
• Medium well.
• Well done. This is a fully cooked steak that has a crust on top. It is fried to almost 80 degrees.

Choosing the right meat

Beef is great for steaks. Of course, other types of meat are also suitable for them.

For example, if pork is used, it is best to take it from the area of ​​the shoulder blades, thighs or neck. If using poultry, the flesh from the thighs and drumsticks is excellent.

If beef is used, it should be taken from the best areas of the carcass. It is advisable to take it from places that were not involved in physical activity.

It is worth paying attention to processing. IN different countries meat is processed differently.

In America, steaks are not processed Special attention. They don't cut out the bones, they leave veins. In Europe, on the contrary, they cut out the bones and remove all the fatty streaks.

So, when the meat has been selected and processed, you can start cooking steak at home.

How to cook beef steak in a frying pan at home

Preparation:

1. Pour into a small container vegetable oil. Any oil will do - sunflower, olive, rapeseed. Next, put salt there, it is best to use coarse sea salt;
2. Place a piece of meat into this mixture. Roll it in this mixture so that the entire surface of the meat is covered in an oil film;
3. Place the frying pan over medium heat and heat it for 5 minutes. It’s important that you don’t need to pour oil on it. Then put a piece of meat there. Each side is fried for 2 minutes;
4. Fry the steak on the fat side. Fat will add juiciness and flavor to the meat;
5. Next, fry for another 3 minutes;
6. After this, put a piece of butter and a couple of sprigs of thyme and rosemary into the pan. Tilt the pan so that the oil is absorbed into the meat;
7. Fry in oil for a couple more minutes;
8. At the end, leave the meat in the pan for 5 minutes and then put it on a plate and cut into medium pieces.

How to cook a delicious and juicy beef steak in the oven

For the treat you should take the following products:

• 700 grams of beef pulp;
• Onions – 2 pieces;
• 50 grams of honey;
• Dry red wine – 100 ml;
• Garlic – 2 cloves;
• 1 teaspoon fresh grated ginger;
• 50 ml soy sauce.

Preparation:

1. Peel the onions and chop finely with a knife. Finely chop the garlic cloves. Place everything in a bowl;
2. Add soy sauce, a little grated ginger, honey and 100 ml of dry red wine to the onion and garlic;
3. Place the washed pieces of meat into the marinade and leave them for 2-3 hours;
4. After they are marinated, preheat the oven to 180 degrees, place the meat on a baking dish and bake for 115 minutes. Each side should be baked for 7-8 minutes;
5. Pour the remaining marinade into a small saucepan and place on the stove. After boiling, boil for 10 minutes;
6. The finished steaks are laid out on a plate and poured over with sauce. Can be served with a side dish of boiled rice.

, and is it possible to cook it at home? Serve the steak with potatoes in the oven, this simple dish is incredibly tasty. The best chefs share their secrets. Do you know how to quickly defrost meat without a microwave? Read the tips in ours.

How to cook marbled beef steak on the grill

You will need the following components:

• One and a half kilograms of marbled beef;
• 7 sprigs of rosemary;
• 8 sprigs of thyme;
• 1 onion;
• A little table salt and ground black pepper.

Note: marbled beef is meat with fatty streaks, which melt during the frying process and give the pulp juiciness and aroma.

Preparation:

1. For cooking, it is best to use a steak with a thickness of 1 cm. Rinse the steaks in cool water and dry with a paper napkin;
2. Pour ground black pepper into a cup. Rub the steaks on all sides and place them in a cup, place sprigs of thyme and rosemary on them and leave to marinate for 40 minutes;
3. In the meantime, prepare the barbecue and grill for frying the steaks. We install the grill on the grill. Cut the onion head into two halves and dip one half in vegetable oil. Grease the grill with oil. Next, marinated steaks are laid out on it and fried;
4. Place sprigs of thyme and rosemary next to the meat on the grill. During the frying process, they will give the meat a pleasant aroma;
5. While frying, steaks should be turned periodically to prevent them from burning;
6. At the end they should be salted. If this is done during the marinating process, the meat will not turn out so juicy. Therefore, it is better to add salt at the end of cooking;
7. Steaks served with fresh vegetables and with red wine.

How to cook a delicious and juicy steak in sauce

You will need the following products:

• Beef meat – 1 kilogram;
• A little table salt;
• Ground black pepper;
• Vegetable oil.

For the sauce:

• 70 ml currant juice;
• 400 ml broth for meat;
• 100 grams of flour;
• 80 ml red wine;
• 100 butter;
• Spices.

Preparation:

1. 1. The pulp should be rinsed with cool water and dried with a paper towel. Next, cut it into medium pieces;

1. 1. Pour salt and black pepper into a cup. Rub each piece of meat with this mixture;

1. 1. Place a frying pan on the fire and pour a little vegetable oil on it. Place the steaks on the heated oil and fry on each side for 5 minutes. Then place the steaks on a baking sheet;

1. 1. Preheat the oven to 170 degrees and place a baking sheet with steaks there for 15 minutes;

1. 1. While they are baking, you need to prepare the sauce. Place a piece of butter in a small saucepan and place on the stove. Pour 100 grams of flour into the melted butter. Fry everything until golden brown;
   2. Next, slowly pour the meat broth into the pan and stir, it is important that there are no lumps. As soon as the sauce boils, it should be boiled for 10 minutes;

1. 1. After this, pour currant juice and red wine into it. Season with spices and mix. After a couple of minutes, remove from the stove;

1. 1. Baked steaks are removed from oven and placed on a plate. Pour the prepared sauce over them and leave for 20 minutes until they are soaked and juicy. After this they can be cut into pieces.

• When choosing meat, it is advisable to give preference to the pulp of young bulls that have been fed with grain. This meat is very tender and juicy;
• For steaks, meat is taken from areas that were not involved in physical activity. Meat from the subscapular, back and lumbar parts of the carcass is excellent;
• Before cooking, the meat should be kept in the refrigerator at a temperature of -40 degrees for 24 hours. This is necessary so that the enzymes contained in the meat break down the proteins. Due to this, the meat will become more tender;
• The meat must be dry. Therefore, it should be dried with a paper towel or napkin;
• Before frying, the meat must have a temperature of at least 20 degrees. Therefore, it should be taken out of the refrigerator in advance and given time to stand at room temperature. If you put it in the pan cold, you won’t get a crust. Because cold meat will not be fried, but stewed.

Cooking steaks is a difficult process because you have to get everything right. The type of meat chosen is of great importance. For steaks, you should choose soft and tender flesh.

Don’t forget about the tips, they will help you prepare the perfect and delicious steak at home.

Steak is a large roasted piece of meat. A properly prepared dish is very juicy and flavorful, especially when made from fatty pork. Popular food is gaining momentum in summer period, when the soul requires a holiday, and the body requires vitamin diversity. Not so long ago, steaks were prepared only from beef meat, but progress does not stand still and now absolutely any type of animal is used. So pork steak is no longer a new thing.

How to fry pork steak in a frying pan with onions

Recipe ingredients:

• Pork meat – 600 g.
• Onions – 1 pc.
• Vegetable oil for frying – 50 g.
• Mustard – 25 ml.
• Salt, black and red pepper - to taste.

Cooking process:

• Wash the meat in water and dry paper towels. Beat with a kitchen hammer, add salt and pepper.
• Marinate in mustard for 1 hour. Next, heat vegetable oil in a thick-walled cast-iron frying pan and fry on each side for 4 minutes. over high heat. A crust forms, and when pierced with a toothpick, clear juice pours out.
• At the end add the sliced onion and simmer covered for 5 minutes. You can serve the dish with mashed potatoes, rice, salad and meat sauce.

How to fry pork steak in a pan with rosemary

Recipe ingredients:

• Pork meat – 3 pcs. 300 g each
• Olive oil – 30 g.
• Rosemary – 2 sprigs.
• Garlic – 3 g.
• Lemon – 1.5 pcs.
• Salt, ground black pepper - to taste.

Cooking process:

• Marinate pork meat in a large bowl for 1 hour. Rub each piece lemon juice, salt, pepper. IN cast iron frying pan Heat olive oil and fry chopped garlic and whole sprigs of rosemary until yellow.
• Place the garlic and rosemary on a plate and fry the steak in the remaining oil in a frying pan. Then gradually pour hot water so that the liquid does not get into the oil first.
• Simmer for 30 minutes. with garlic over low heat with a lid. Serve with stewed potatoes and cabbage.

How to fry pork steak in a frying pan with honey

Recipe ingredients:

• Pork meat – 300 g.
• Honey – 1 tsp.
• Soy sauce – 2 tbsp.
• Vodka – 1 tbsp.
• Lemon juice – 1 tsp.
• Sweet paprika – 2 tsp.
• Green onions – 2 pcs.
• Vegetable oil – 1 tbsp.
• Salt - to taste.

Cooking process:

• For the marinade, mix vodka, soy sauce, lemon juice, honey, vegetable oil, paprika and chopped onion feathers.
• If the honey is candied, mix it well with a spoon hot water before adding to the marinade. Place washed and dried meat in the marinade for 1 hour. Then salt the meat and fry in a heated frying pan.

Pork steak can be marinated and cooked without marinade. Infusing meat, of course, will add the taste and smell of herbs and aromatic oils in which it will be located. But real fried meat without additions is also valued no less among those who like to eat with an appetite. In this matter, it is important to have fresh ingredients and the right utensils on hand, as well as knowledge that will guide the cooking.

If you really love tasty and skillfully cooked meat, you really need the right recipe for how to cook steak using an ordinary frying pan.

How to cook a juicy steak. Ingredients:

• Meat for steak (beef, boneless portions, 3-5 cm thick) - as much as you like,
• Black pepper - for sprinkling
• Salt - to taste
• A mixture of seasonings and spices for frying meat - to taste,
• Vegetable (sunflower, olive) oil.

Subtleties and secrets of cooking

On the surface, everything looks quite simple, but in reality everything is much more complicated. The whole point of how to cook a steak is in the details.

Defrosting meat. Under no circumstances should steak meat be defrosted in microwave oven- it will start cooking right there. At the same time, its center will remain raw, and the edges will be slightly cooked. This will make it more difficult to control the cooking process. It is also not recommended to defrost meat at room temperature - it will leak and the steaks will come out dry. The best quick option is to put it in cold water in vacuum packaging.

Preparing meat. Along the perimeter (fat layer), the steak should be thoroughly seasoned with pepper (preferably coarse medium grind), then salted along the flat sides. Immediately add the spices, sparing them, and then brush the steak with oil on all sides. No preliminary beating with a hammer is required - the meat will lose its structure, the juice will leak out, and instead of a steak you will get a tasteless sole. Lubricating with oil is a must: it provides better thermal conductivity, allowing the center to bake almost evenly with the edges.

Cooking meat. This is quite easy to do in a frying pan: you just need to heat it over high heat without oil and place the meat on one side without reducing the heat. After two and a half minutes, the meat needs to be turned over. Then, again after two and a half minutes, turn it back over. And then again, and also for two and a half minutes. After this, the steak is ready. If you use a barbecue grill and a fire, you need to lock the meat first - half a minute on each side to form a crust, then the juice will not flow out of the steak.

What mistakes can you make? First, defrost the meat in a hurry, at high temperature. Secondly, beat the meat and break its texture. Thirdly, grease the pan with oil and forget about the meat; The frying pan just doesn't need oil. Fourth, overcook the steak, turning the tender, juicy beef into a dry, stringy steak.

If you are thinking about buying your man another jumper, shirt, or, worse, socks for February 23, forget about it. It’s a rare hero who admits that clothes as a gift are not exactly what he dreams of on his only men’s holiday. But what no real man would definitely refuse, at least as a “warm-up” before the main presentation, is a juicy meat steak. How to cook perfect steak at home, HELLO.RU decided to find out from the chef of the Tarantino restaurant, Viktor Apasiev.

1. Classification of steaks

According to the most popular classification, meat is divided into 3 types: marble steaks- these are steaks from thick or thin edge (Ribeye, Striploin, New York), Lenten- fillet steaks (Mignon, Chateaubriand) and alternative steaks, such as steak Machete, T-bone, Tamahawk. You can prepare almost any type at home, the main thing is to be patient and understand the cooking technology for each.

2. How to choose meat for a particular type of steak

The main mistake of those who want to get an appetizing steak at home is excessive savings on meat. Regular beef fillet is not at all suitable for preparing Ribeye, Chateaubriand or other type of steak you have chosen; it will turn out very tough. It is better to buy marbled steaks from trusted butchers or take vacuum packaging with ready-cut steaks. If you take a cut of beef to cut steaks yourself, choose the most popular ones - these are Ribeye and Mignon.

The quality of meat for Minion can be checked in the following way: in a good tenderloin the finger sinks, and after you remove it, the flesh quickly recovers. The meat for a rib-eye steak should be quite marbled and soft, with streaks of fat. It is much more difficult to choose a high-quality Top Blade and not confuse it with the stiffer part of the blade. It will be difficult for a non-professional to determine quality, so it is better to stick to the classics.

3. Is it possible to cook from frozen meat?

You can also cook steaks from frozen meat. Main - correct process defrosting. The meat must be removed from freezer in the refrigerator a day before cooking, so that defrosting occurs gently and delicately. Then there will be no stress for the meat high temperature, which leads to a large loss of precious juice. If the meat is defrosted in the refrigerator, all the juice will remain inside - and the steak will be soft and tasty.

4. How to fry steak at home and how to choose a frying pan

It is most convenient to fry steak on a grill pan or a regular frying pan with a very thick bottom. The thick bottom of the pan ensures that after heating it will not lose its temperature and will keep it at the same level sufficient quantity time. If the bottom of the pan is thin, it cools quickly, and the meat is not fried, but cooked in its own juices.

5. How to prepare meat for frying

You definitely need to take the meat out of the refrigerator a couple of hours before frying and let it collect room temperature. If you do decide to cook an alternative steak, you need to marinate it (we'll talk about this a little later). Half an hour before cooking, the meat must be freed from the film so that the tenderloin is slightly chapped around the edges and the meat is covered with a light crust, which during frying will help retain all the juices inside the steak.

It is permissible to salt and pepper the meat only after cooking! I would like to focus special attention on this. If you salt the meat before or during grilling, it will allow the juices to seep out, which can cause the meat to become tough.

6. Steak cooking technology

To prepare marbled steaks (Ribeye, Striploin, New York) you need to use minimal amount oils, preferring olive oil. The cooking technology is quite simple. Place the meat in a well-heated frying pan and fry on each side for 2-3 minutes, then reduce the heat to low, cover the steak with a lid and let it stand for another 1-2 minutes. Please note that the longer we keep the steak covered, the higher the degree of doneness will be. For marbled steaks, medium roasting is best, turning into medium well. At the end of cooking, you can add garlic, rosemary, thyme or chilli pepper.

Steaks from lean tenderloin (Mignon, Chateaubriand) are prepared using the same technology, but with a large amount of oil. After we fry the steak on both sides and it acquires a golden crust, you need to add butter to the pan and reduce the temperature to medium. We continue to fry the meat in a mixture of butter and olive oil, constantly pouring it with the juice that comes out of the steak itself. This will ensure the steak is cooked properly.

T-bone steak

Alternative steaks (Machete, T-bone, Tamahawk) need to be marinated in herbs in advance. To make the meat softer, you can add a little to the marinade. mineral water. For alternative steaks, medium is the best doneness. It is not recommended to eat this type of steak with blood.

7. How to determine the degree of doneness

Don't forget to control the degree of frying! To determine it, it is better to use a thermal needle. Each degree of roasting has its own ideal temperature: Rare - 40-43 degrees, Medium Rare - 44-46, Medium - 47-50, Medium Well - 55-57, Well Done - 60 and above. If you don’t have a thermal needle at hand, you can try to determine the degree by touch with your finger. If the steak is too soft, it means it is not cooked enough and the meat is still raw. If the steak is dense, it means it is cooked well. You should not cut the meat to check its doneness, as the juice will immediately leak out of the meat.

8. Spices and sauces for steaks

The more laconic the spices on the steak are, the better. Therefore, do not use more than 2-3 spices at a time. Ideal for steak are rosemary, garlic, and in rare cases, thyme. To convey the aroma of these spices to the dish, just put a sprig of rosemary or a clove of garlic on the already prepared steak; the meat itself will take on their rich aroma.

There are many sauces that are proposed to complement the taste of steak, for example, a sauce based on fresh herbs. To prepare it, you need to take 20 grams of fresh parsley and cilantro, half a head of garlic, chop them finely with a knife until a paste forms, add a little black pepper, salt and chili pepper and pour in olive oil. This makes a wonderful sauce that goes well with any steak.

Another quick to prepare and very delicious sauce- French. If you want to make it, do not rush to remove the pan in which the meat was fried. Remove the meat and place the frying pan on medium heat, add a little red wine, butter, chicken broth, salt and pepper. Cook the sauce over medium heat until the desired consistency. You can add not only wine and spices, but also cream, interesting Asian sauces like Teriyaki - here you can give free rein to your imagination!

9. Side dishes for steak

In this matter, everything, of course, depends on the person - who likes what more. But from the point of view of physiology and proper nutrition It is better to eat steak with fresh or fried vegetables. Grilled or red vegetables fresh tomatoes with onions and herbs - this is the most ideal option.

10. Serving and serving

One of the main rules of a perfect meal: steak must be served immediately. Steak is an independent dish, simple and straightforward. There is no need to invent an original presentation, the main thing is the unsurpassed taste of the steak itself.

Bon appetit!

You will need:

Meat selection

Steak is considered an expensive dish. But you will be able to save some of the money you would have paid for restaurant delivery.

So, let's start with the fact that steaks can be the most... various types– from beef, pork, veal, fish, etc. The most common option is considered to be beef. There are separate secrets...

This is because this particular meat can be subjected to several levels of frying at once and at the same time have a different taste at each of them.

We recommend choosing fresh and chilled meat. If we talk about choice, then beef or fish are ideal for preparing a dish in a home frying pan. If your choice is in favor of fish, be sure to check out The best option The dish will be tuna. We invite you to familiarize yourself with the recipes.

To avoid poisoning with all the consequences, make your choice responsibly.

Preparation

The first step is the preparation of the meat itself. It is best for it to be at room temperature.

And if you are not in a hurry and have more than 2 hours at your disposal, take the meat out of the refrigerator, cover with something and wait until it warms up. If you have a short time limit, you need to place the meat in cling film, put it in warm water 50 degrees and allow 30 minutes to warm up.

But under no circumstances cook wet meat - otherwise it will become bad smell. It is better to dry it with a kitchen paper towel.

• If you like it medium rare, cut the steaks to about 4 cm thick.

• If you like it well done, make it thinner, about 3 cm.

But keep in mind that for juicy meat, the thickness of the steak should not be less than 2.5 cm.

Seasonings

Many people recommend not adding salt until the end of cooking. This is primarily due to the fact that it is salt that causes meat to lose its juiciness. True, after frying, you will no longer be able to salt it so that everything is distributed evenly over the piece.

It's simple - before cooking, you must rub the meat with salt and spices and let it stand for 5-10 minutes.

Thus, all seasonings will be evenly distributed and the meat itself will be fried according to all canons.

In fact, you don’t need anything other than sea salt and freshly ground black pepper.

Frying

As a rule, they are fried in a dry frying pan.

But, in principle, before frying, you can grease a piece of meat with one drop of oil - it will give it shine, prevent it from drying out and help form a slightly crispy crust.

An alternative is to add a little olive or refined oil + a few drops of lemon juice. These actions will give the steak an extraordinary flavor.

Another good recipe pleasant aroma– a piece of butter and chopped garlic.

Only after you put the oil in the pan, try to fry it for a short time so that your ingredients do not start to burn.

Process

To begin, heat the frying pan very hot.

To check if it is ready, run your hand over it - you should feel intense heat.

With such heating, the meat will quickly form a crust and lightly char.

Once the steak is in the pan and you have a crust, you should reduce the temperature to medium heat. And the more often you turn the meat, the juicier it will be.

Constantly turn the meat from one side to the other until a crust appears. Pressing with a spatula, fry it for a minute on each side over high heat.

Then reduce heat and cook for 5-8 minutes, turning every minute.