How to cook a beef steak - cooking recipes in a frying pan and in the oven

The correct preparation of delicious meat dishes is sometimes called a kind of science. It can be understood not only by experienced culinary experts, but also by beginners. The question how to cook a steak from beef, many mistresses are set. This, it would seem, is not the most difficult in the preparation of a dish, requires the most careful approach. A very important condition for successful cooking is the right choice of beef.90% of the success of your culinary event depends on it. Here are some tips to help you find the basis for a juicy and nutritious dish.

How to choose and buy beef

In retail chains you can meet ready-made portioned pieces intended for steak. If you want to cook this dish delicious, it is not recommended to give them a preference. Before choosing, decide how you will cook meat: on bone or without. Chefs compare the selection of meat for the steak with the creative process. If you act on the same principle, the likelihood that the dish will turn out delicious will greatly increase.

From which part of the beef do the steak

For different types of steaks, certain parts of the beef are preferred. If you are going to prepare a rib-steak or porter-house, parts of the scapular or neck part of the carcass will suit. What part of the beef to take for the steak on the ribs? According to experienced culinary experts, a thick edge of the longest muscle with a small costal bone will do. A neck, marble beef or lumbar part will suit a sirloin steak. If you are interested in how to choose meat for a traditional steak without a bone, pay attention to the soft loin parts with a minimal amount of fat and connective tissues.

Beef tenderloin - the best meat for a steak

A good option for choosing steak meat is the neck, rump, shoulder blade, but the best option for a classic dish variant is a beef tenderloin - a long muscle of the inside of the back. It has a delicate, delicate structure and when cooking, the degree of its roasting is easy to control. When choosing cuttings, it is important not to fall for the tricks of cunning sellers and not to purchase a flesh from the inside of the foot under its appearance. The present cutting has a pronounced head and film. Its structure is loose and has large fibers.

The correct pickle for the dish

The important question is how to marinate the meat. Marinade will soften it, give it a piquant flavor, will preserve freshness. The acid used for the marinade is acid. You can use vinegar( better natural), wine, citrus juices. Acidic medium softens meat fibers, and the dish turns tender regardless of the degree of roasting. Olive and other vegetable oils, added to the marinade, keep the juices in the meat. Supplement the liquid for marinating beef recommended basil, dill, oregano, rosemary, red, black or cayenne pepper, mustard seeds.

How many fry meat for different degrees of roasting

Different types of steaks are classified according to the degree of roasting. In cooking, the following varieties of this dish are distinguished:

• Very rare or a steak with blood. When cooking, the meat warms up to 40-45 degrees. It has a small crust, but inside it is almost damp.
• Rare. This is the same traditional steak with blood, but with a longer exposure to meat. The edges are fried, and inside - a clear strip of pink color.
• Medium Rare. Steak without blood, but has a juice of a bright pink hue.
• Medium. Medium is a medium-roasted steak with light pink juice.
• Medium Well. The meat is well fried, has clear juice.
• Well Done. A well-fried steak with almost no juice.

How to cook beef steak: the best recipes with a photo

Many factors depend on the way of cooking a steak: not only taste qualities, stiffness, but also calorie content of the dish, its compatibility with different side dishes. A few recipes, presented below, will allow any cook to cook tasty juicy meat, choose the right spices, the method of heat treatment. Where you fry a steak( in a multivark, electric grill, on a brazier, etc.) is a significant moment that influences the cooking process. All the important nuances are reflected in the step-by-step home recipes below.

Marble beef grilled in a frying pan

The steak in the frying 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 the everyday home menu or become the highlight of the program at the festive table. Find marble beef is not always easy, but if you were lucky enough to get this variety, be sure to try to prepare the dish according to the recipe below.

To prepare a delicious juicy steak from marbled beef in a grill pan you will need such products:

• 700-1000 grams of marbled meat;
• 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;
• extra virgin olive oil is not recommended.

The process of cooking a steak from marbled beef includes the following steps:

1. Beef is cut into pieces with a thickness of approximately 1.5-2 centimeters.
2. Salt, pepper and a mixture of herbs are rubbed into pieces.
3. Blanks are greased with olive oil.
4. Frying pan is heated at maximum heat for 2.5-3 minutes.
5. Meat is laid out in a frying pan. Each piece is evenly fried for 3 minutes and then turned over.
6. Steaks are fried for 3 more minutes.
7. Frying pan leaves in a preheated to 200 degrees oven for 5 minutes.

How to fry a beef steak at home in the oven

Preparing a dish in the oven is an opportunity to make the meat structure more tender, and also reduce its fat content and calorie content. If you decide to bake a steak for two, stock up on such products:

• 2 portioned portions weighing approximately 250-300 grams;
• 2 small bulbs;
• tablespoon of honey;
• 70-80 ml of dry white wine;
• 2 medium cloves of garlic;
• teaspoon grated ginger root;
• a tablespoon of soy sauce.

Preparation:

1. Finely chop onion and garlic.
2. Mix soy sauce, ginger, a mixture of onion and garlic, honey, wine.
3. Place the pre-washed steaks into the resulting marinade and leave for about 2-3 hours.
4. Preheat the oven to 180 degrees.
5. Place the steaks in the oven, frying on each side for 5-7 minutes.
6. Bring the remaining marinade to a boil and boil for about 10 minutes to give it a firmness.
7. Put the finished steaks on a plate and pour over the resulting sauce.

Barbecue on charcoal with garnish of vegetables

Beef steak on the grill is one of the best versions of a meat dish for outdoor cooking. Complemented with an ideal garnish of vegetables barbecue, it will give gastronomic pleasure even to the most demanding gourmet. In advance, get a spray with water to regulate the degree of heat of the coals. To prepare a dish( for 4 people) you will need the following components:

• 4 pieces of beef for 200 grams;
• seasonings to taste;
• 1 onion;
• 6 tablespoons soy sauce;
• 4 crushed cloves of garlic;
• 100 ml of olive oil.

For garnish:

• 2 eggplant;
• 8 medium-sized potatoes;
• 2 Bulgarian peppers;
• 400 grams of cherry tomatoes.

Preparation:

1. Finely chopped onions, minced garlic, spices, olive oil and soy sauce are mixed.
2. The steaks are laid out in the marinade. Meat is infused for 3 hours.
3. Potatoes are cut into slices, eggplant - rings, pepper is cut into 4 parts.
4. The grill is kindled. After the coals are burned, the meat is laid on the grate and fried for about 10 minutes on each side.
5. 10 minutes after the beginning of cooking, potatoes and eggplants are laid out on the grate, another 5 - tomatoes and pepper.

Recipe for a delicious sauce for a dish

What can better emphasize the unique aroma that a well-fried piece of steak has, than a tasty sauce? Not a bad exquisite option - a gravy of red wine. For this sauce you will need:

• red dry wine - 400 g;
• several branches of thyme;
• 50 gr.butter;
• 4 tablespoons of olive oil;
• 2 red bulbs;
• a set of condiments to taste.

The sauce is prepared as follows:

1. On the olive oil, finely chopped onions are tossed.
2. When he gets a golden hue, wine pours in.
3. Thyme and other spices are added, the mixture is mixed, evaporated until the liquid is reduced by half.
4. Sauce is removed from the fire, salt, pepper and butter are added.
5. The finished mixture is cooled and served with finely chopped fresh herbs.
6. This sauce perfectly matches all varieties of steak and perfectly shades their delicate taste.

Video-recipe: Beef steak in the multivark Redmond

Steaks can be cooked not only on an open fire, frying pan or in the oven. A delicious, nutritious and low-calorie dish is prepared in the multivark. This device has a convenient interface and a sufficient number of modes for cooking an ideal steak. Use the video master class, which is easy to implement with a device from Redmond. With this preparation, you can easily monitor the condition of the meat and adjust the process of frying the steak. The video tutorial has a convenient step-by-step form, accessible to the cook with any level of experience: