Beef steak in a frying pan at home. How to cook beef steak in a frying pan: a classic recipe. Pan-fried steak with Irish whiskey

Fragrant, juicy, tasty, with a tender crispy crust, beef steak has captivated millions of people around the world. Veal is the most suitable meat for such a dish, since it is not as fatty as pork and not as “rubbery” as lamb.

Perfectly cooked meat is not easy to prepare. First you need to understand what level of cooking you need, then decide on the marinade, sauce and side dish.

What degrees of doneness are there for beef steak?

Everyone determines the degree of doneness of the steak according to their own taste.

There are several of them:

Raw. Weak degree of roasting. This meat has a weak crust on the sides, but the inside is almost raw. To achieve this level, the steak will only need two minutes of simmering in a frying pan.
Medium Rare. The meat is slightly more cooked, with pinkish juice released when pierced. The pieces come out tender and full of juice.
Medium. Golden mean. There is no longer any blood in the beef, it is evenly tender on the inside and golden brown on the outside.
Medium Well. In such a steak, the juice is no longer pink, but transparent, and the meat is a little dry.
Well Done. Fully fried inside and out, the meat is brown in color and has almost no juice.

Ideal sauces for meat

Eating meat without sauce is boring, so we offer wine sauce for the perfect steak.

You will need:

vinegar – 4 ml;
beef broth – 250 ml;
brown sugar – 16 g;
red wine – 120 ml;
salt and black pepper to taste.

Prepare the dressing for the dish:

Pour the meat broth into a bowl and cook until it is reduced in volume by half.
Pour in sugar, add vinegar and wine and continue cooking for 10 minutes.
All that remains is to add salt and pepper to the sauce and you can serve it with a tender steak.

In addition to this option, you can serve your favorite steak with a bowl of tomato sauce, barbecue sauce, soy-honey sauce, or even plum sauce. Some prefer the taste of pure meat and use only two or three types of herbs and salt in its preparation.

Side dish for beef steak

In addition to the sauce, you can serve green lettuce and boiled potatoes with the veal. Grilled vegetables go very well with fried meat: tomatoes, eggplants, sweet peppers and onions. Baked beans, corn, cooked rice and asparagus in sauce complement the taste of steak well.

Steak marinade: recipes

The marinade gives beef steak a unique spicy taste and aroma. It provides the meat with the necessary juiciness and softness on the inside and gives an amazing golden brown color to the crust on the outside.

Required Products:

lemon juice – 15 ml;
salt and mustard – 5 g each;
sunflower oil – 40 ml;
a little black pepper;
one onion;
two garlic cloves.

Algorithm of actions:

Combine lemon juice, pepper, oil and salt in a cup.
Using a grater, turn the onion into a pulp and transfer it to a common bowl.
Press the garlic cloves and send them after the onion.
Mix everything and pour this marinade over the beef.

Pan recipe

To implement this plan you will need:

two pinches of black pepper;
olive oil - a couple of spoons;
one serving of meat steak;
two pinches of salt.

Let's look at how to cook beef steak in a frying pan below:

We took a piece of meat with a thin layer of fat, without bones. Its thickness should not exceed 3 cm, since shmat that is too thick will not be completely fried in a frying pan.
Take the veal out of the refrigerator in advance and warm it to room temperature.
Heat a frying pan with a little olive oil.
At this time, carefully treat the meat preparation with a mixture of salt and pepper.
We begin to fry it for 2 minutes in the hottest oil.
The further cooking method depends on the preferred degree of doneness. On average, beef is fried for a couple of minutes in boiling oil on both sides and the sides are fried for 5 minutes after reducing the heat.
When the food is ready, let it sit for about a quarter of an hour.
After this time, it’s time to serve juicy, flavorful pieces of meat with fresh herbs or vegetables. Bon appetit!

Cooking from marbled beef

List of products per kilo of meat:

salt and basil - to the hostess’s taste;
a couple of tablespoons of olive oil;
pepper mix.

Algorithm of actions:

We blot the meat with a disposable towel and leave it to warm up to kitchen temperature.
Season the pieces with seasonings and salt and oil them.
Heat the frying pan very hot on the stove and load the beef into it, pressing down a little with a spatula.
Cook the meat on one side for a couple of minutes, and then carefully turn it over to the other. We repeat the manipulations 4 – 5 more times.
All that remains is to transfer the tender marbled beef steak with a golden brown crust to a plate and let it rest for 5 minutes. After this, you can start eating.

Cooking in the oven

Ingredients:

any dry spices to your taste;
veal – 300 g;
vegetable oil – 40 ml;
salt to taste.

How to cook beef steak in the oven:

Lightly beat the thawed piece of meat with a wooden mallet, rub salt and spices into it.
Let the product marinate for 60 minutes.
At the end of the process, turn on the oven and preheat it to a temperature of 220 degrees.
At the same time, heat the frying pan, add oil to it and fry the workpiece for 2 minutes on each side.
Treat the baking dish with the remaining vegetable oil and place the delicious meat with a “seized” crust in it.
Bake the beef steak in the oven for 10 minutes. We decorate it with greens and serve it to the table.

How to Grill with Tomato Salsa?

Required ingredients:

cherry tomatoes – 100 g;
salt to taste;
sweet pepper – 1 pc.;
cumin and sugar - 15 g each;
olive oil – 35 ml;
beef – 0.7 kg;
onion head;
ground pepper to taste;
kilo of potatoes;
ground hot pepper – 1 tsp;
one lime;
three garlic cloves.

Cooking steak on the grill:

Two cloves of garlic should be peeled and pressed. Combine them in a bowl with salt and grind.
Add hot ground pepper, cumin, another 15 grams of salt and sugar. Rub raw veal on all sides with this aromatic mixture.
Place the meat pieces in the refrigerator for 5 hours.
Peel the onion, tomatoes and bell pepper and cut into cubes.
Combine the vegetables in another bowl, add 20 grams of salt, crushed clove of garlic and ground black pepper. Pour in oil and 50 ml of water. Mix everything and close it in the refrigerator.
When the meat and salsa are completely cooked, heat up the grill. Place the veal on the grill and cook it on each side for 4 minutes.
Then close the lid and cook for another 6 minutes.
Let the fried delicious meat sit for a while, cut it into portions and pour it with spicy salsa. Bon appetit!

Cooking beef steak "Miratorg"

You will need:

mushrooms – 100 g;
Miratorg steak – 2 pcs.;
garlic – 4 cloves;
sea salt to taste;
olive oil – 70 ml;
ground black pepper to taste;
half a glass of dry red wine.

Algorithm of actions:

Squeeze the garlic in the garlic press.
Rub raw steak pieces with sea salt, half the total amount of garlic and black pepper. Cover the product in the refrigerator for half an hour.
Heat olive oil in a frying pan, add garlic and fry it until golden.
Pour in the chopped pieces of mushrooms, pour in the wine, add salt and cook the ingredients for 10 minutes.
Heat up the grill, put our marinated steaks there and cook on both sides for 6 minutes.
All that remains is to let the juicy meat brew for 10 minutes, then arrange it on plates and add mushrooms in wine. The taste is amazing!

Fast and tasty on the electric grill

What to take:

mustard – 2 g;
beef fillet – 1 kg;
olive oil – 20 ml;
red wine – 0.1 l;
bacon – 0.2 kg;
salt – 15 g;
champignons – 0.3 kg;
cream – 50 g;
ground pepper – 5 g.

Cooking beef steak on an electric grill:

Chop the mushrooms into medium pieces.
We wrap the veal fillet in bacon and secure it with thread.
Treat the resulting steaks with olive oil, salt, mustard and pepper.
Turn on the electric grill, heat it up and fry the meatballs for 7 minutes on each side.
Wrap the hot steaks in foil and leave them like that for 10 minutes.
During this time, cook the mushroom pieces in a frying pan until all the mushroom liquid has evaporated.
Pour wine into the pan and simmer the food for 3 minutes.
Pour in the cream and continue cooking for another 5 minutes.
All that remains is to place the finished steaks on a dish and add mushroom sauce to them. Bon appetit!

New York at home

Recipe Ingredients:

vegetable oil – 55 ml;
marbled veal – 0.5 kg;
garlic cloves – 3 pcs.;
one chili pepper;
salt to taste;
a stalk of fresh rosemary;
piece of butter – 30 g.

How to cook steak:

Warm two fresh steaks to room temperature, treat them on all sides with vegetable oil.
Heat a dry frying pan, place our steaks on the bottom and cook for a minute on one side and the other.
Fry for another four minutes, turning the crackling pieces from time to time.
Crush the garlic into a pulp and add it to the meat along with the butter. Add black pepper and salt. After a minute, turn off the heat.
We lay out juicy, aromatic steaks, garnish with rosemary and chili. Bon appetit!

T-bone steaks in marinade

List of ingredients

lemon;
T-bone steak – 2 pcs.;
salt - 10 g;
a piece of butter - 120 g;
thyme – 2 sprigs;
garlic – 2 pcs.;
black pepper – 5 g.

Algorithm of actions:

A day before you start cooking, wrap the steaks you just bought with film and put them in the refrigerator.
Remove the film and treat the juicy pieces of meat with salt. Let them rest for 10 minutes.
Let's start making the steak sauce. To do this, peel the heads of garlic and cut each clove into large pieces.
Wash the lemon and chop it into cubes without peeling.
Place 80 grams of butter in a frying pan and wait until it melts.
Then start frying the garlic for 3 minutes, then add lemon and thyme.
After 5 minutes, remove the grass sprigs and grind the rest with a blender.
We still have 40 grams of butter left. We use it to coat beef.
Place the pieces on the surface of the frying pan and fry for 3 minutes.
Pour the sauce over the steaks with a golden brown crust, transfer the preparations to a baking dish and cook in the oven for 10 minutes.
Cover the finished steaks with foil and wait 15 minutes. After this you can set the table.

Recipe ingredients required:

a piece of butter – 25 g;
a clove of garlic;
Ribeye steak – 1 piece;
sea salt to taste;
thyme – 1 sprig;
black pepper to taste.

Cooking algorithm:

Heat the frying pan by pouring a little refined oil into it.
Toss steak at room temperature in salt and pepper mixture.
Place the veal on the surface of the frying pan and fry for one and a half minutes on each side - the meat should brown evenly.
cognac – 100 g;
black pepper to taste;
primebeef meat;

For the sauce:

chopped garlic – 15 g;
flour – 65 g;
onion head;
Marsala wine – 0.1 l;
salt to taste;
broth – 300 ml;
black pepper to taste;
mushrooms – 0.2 kg;
vegetable oil – 50 ml.

Algorithm of actions:

For the sauce, heat the olive oil in a frying pan, throw in the chopped onion, slices of mushrooms and garlic. Fry the vegetables until golden.
Add the sifted flour and cook for another minute.
Pour in the wine and mix the ingredients, add the meat broth and cook until the sauce becomes thick.
We cook the steaks in the standard way to the desired degree of doneness.
Add salt and pepper. Pour in the cognac and use a long match to light it right in the frying pan.
We extinguish the fire, closing the lid, and serve the resulting dish to the table.

Juicy and tender - with butter

What to take:

pepper and salt to taste;
veal – 0.8 kg;
piece of butter – 50 g.

Step-by-step instruction:

We make several steaks from beef tenderloin. Their thickness should be no more than 3 cm.
Melt a stick of butter over high heat in a frying pan.
Season the steaks on all sides with salt and pepper and fry in butter for 4 to 5 minutes on each side.
Serve steaks with lettuce or vegetables.

Steak is a dish for all times. It can be quickly fried for a husband who is tired at work or served with a delicious sauce on a holiday table. Choose a recipe, practice, and very soon the popularity of your steaks will eclipse all other culinary delights of your friends.

The question of how to cook beef steak has arisen for everyone who has tried this perfectly prepared dish at least once. Steak - so much taste in this one word: thin fried crust, juicy flesh when cut, impeccable meat texture, an explosion of taste and sensations that melt on the tongue. The main thing in this dish is high-quality meat and proper preparation, and it does not matter at all whether it is prepared in a restaurant or not.

It is at home that you can cook your ideal steak - with the right degree of frying with your favorite seasonings and sauce, just the way you like it most. Having studied a few simple recipes and practiced, you can soon amaze your guests with seemingly incredible culinary skills. A man who knows how to cook a steak gets 100 points ahead from any lady who appreciates the taste of real meat.

If your lady is not a vegetarian, why not surprise her with a romantic dinner, the signature dish of which will be a super steak?

Choice of meat and roasting

Steak is the general name of a category of food, literally it is roasted piece of beef from a strictly defined cut. To prepare steaks, cuts of beef from different parts of the carcass are used, and each type has its own characteristics, taking into account the texture of the meat fibers and the presence of fat.

The most tender type of steak is filet mignon, it is prepared from beef tenderloin, which has virtually no fat. The tenderloin is cut into pieces of 7-8 cm, and due to its size, such a steak requires careful cooking in the oven so that the meat is not cold inside, but also does not lose its juiciness.
Ribeye can be called the largest and juiciest type of steak. due to the texture of meat and the ratio of muscle and fat fibers. It is by this meat that you can best determine the marbling of beef.
Those who love a pronounced beef taste and want to enjoy it to the fullest should choose striploin– an unusual taste is guaranteed due to the greater thickness of the meat fibers than in other parts of the carcass.
Porterhouse– steak on the bone, which separates 2 types of meat: tenderloin and striploin. The contrast of meat fibers allows you to experience all the richness of taste and fully enjoy the dish.
T-bone- the same porterhouse, but cut closer to the front of the carcass, and therefore with a lower percentage of fillet. You could say this is a less expensive option.

These are not all types of cuts used, but the most common. Another criterion when choosing meat before cooking beef steak at home is origin of the bull. To get an excellent steak, it is not at all necessary to cook American (Argentine), Australian or Japanese meat - you can be quite satisfied with domestic beef of meat breeds, the main thing is that the carcass is young and the bull is fed according to breed standards.

It is best to buy meat already cut into portions, but if you happen to grab a whole piece of carcass, you can cut it yourself. It is better to cut the meat into pieces 3-3.5 cm thick, no less, and if we are talking about tenderloin, then no thinner than 4 cm, but preferably 7-8. The correct thickness will not only ensure even cooking, but will also allow you to experience the full flavor of the different textures of the meat.

Before cooking, you also need to decide what degree of roasting you prefer.:

Blue – for lovers of raw beef: crust on the outside, practically raw meat on the inside, only warm – t = from 38°C.
Rare – lightly done, the meat can no longer be called raw, t = from 48°C.
Medium Rare is what is usually called a steak with blood, although in fact it is not blood at all, you should not be afraid of it. t = from 53°C.
Medium – medium doneness, almost no pink inside, t = from 59°C.
Medium Well – deep roast, t = from 65°C.
Well Done is fully fried meat, which is a crime for a steak in the opinion of chefs, gourmets and simply connoisseurs. t = from 72°C.

It will be difficult for a beginner who has never tried to cook a steak to judge doneness by eye, so it is better to use a proven method and either determine cooking by tenderness or a laser thermometer that measures the temperature in the thickness of the meat, which is more reliable.

Steak in a frying pan

First of all, you need to choose a frying pan, preferably a grill pan with a grooved surface. It can be cast iron or with a non-stick coating - this is not so important, but it is better if the frying pan is thick-walled- this way the heat will spread more evenly.

This recipe is a simple illustration of how to cook beef steak in a frying pan quickly and without much fuss. Meat should be at room temperature before cooking, for which it must be removed from the refrigerator at least half an hour before cooking. This also contributes to more efficient heat transfer: the meat will not have time to cool the pan and the frying process will begin immediately. The steak pan should be very hot, but not smoking.

Ingredients for 1 person:

striploin steak – 0.35 kg
vegetable oil – 1 tbsp. l.
butter – 1 tsp.
sea salt - to taste
thyme or rosemary - a few sprigs

There is no need to marinate the meat; you can cook it right away. Take a large plate and pour vegetable oil into it - it can be olive, sunflower, rapeseed or other. Sprinkle salt on top - it is better to use coarse sea salt, and lay out the meat.

Dip the meat in oil on both sides so that a thin film of oil forms, and heat the pan for a couple of minutes. Without adding oil to the pan, place the steak in it and fry for one and a half minutes on each side.

Frying the steak on the fat side is a feature of the striploin; the fat gives it a special taste and aroma. Then continue cooking - medium 3 minutes for doneness, 10 minutes for well done, but we wouldn’t recommend it.

At the end of cooking, put a piece of butter on the steak and place sprigs of herbs (you can use dried ones). While tilting the pan, pour melted butter over the steak and cook in this mode for another 2 minutes.

That's it, you can serve the meat on a warm plate, but first let it rest for at least 4 minutes, only then cut it.

Beef Wellington

Wellington is a stunning steak, and if you want to surprise your lady with your culinary skills, be sure to try this dish!

The famous steak is the signature dish of the famous British chef Gordon Ramsay. After reading how to cook beef steak in the oven, it may seem that the recipe is complicated and confusing, but in fact even a beginner can handle it, the main thing is to follow the instructions.

Ingredients for one:

piece of beef tenderloin – 350 g
Parma ham – 7 slices, you can use bacon
English mustard - 1 tbsp. l.
champignons – 200 g
egg yolk – 1 pc.
ready puff pastry – 250 g
pinch of flour
vegetable oil – 1 tbsp. l.
pinch of sea salt
some freshly ground black pepper or a mixture of peppers

Puree the mushrooms in a blender or food processor (you can simply chop them finely with a knife) and evaporate the liquid in a hot frying pan. Stirring constantly, cook for 6 minutes, then transfer to a plate and let cool.

Heat the oil in a frying pan - it is better to use olive oil - fry the meat on all sides for 30 seconds on each side. Before frying, season the meat with salt and pepper, and then coat thoroughly with mustard.

Spread a film or bag on the table, lay out slices of ham close to each other, spread mushroom puree on them, place the meat on top. Wrap the roll around the meat and put it in the refrigerator directly in the film for half an hour.

Dust the table with flour and roll out a layer of defrosted puff pastry. Place the meatloaf in the middle, after removing the film from it. Brush the dough around the meat with yolk and roll it up, pinch the edges, turn the seam down and also brush the top with yolk. When wrapping, do not forget to cut off excess dough. Place the finished roll in the refrigerator for a quarter of an hour.

While the roll is in the refrigerator, heat the oven to 200°C. Take out the roll and carefully cut it on top with a knife, then put it in the oven for 20 minutes. After this period, reduce the temperature by 20°C and leave the meat to bake for another 15 minutes.

Once cooked, remove the cooked steak and let it rest for another 15 minutes before slicing before serving.

Grilled steak

Try cooking a steak on the grill - the result will not disappoint even the most fastidious gourmets

The recipe is for those who have a grill - classic or electric. It prepares quickly, and the result is truly impressive!

Ingredients:

T-Bone steak – 1 piece, 300-350 g
vegetable oil – 1 tsp.
salt - to taste

You will also need a pinch of spices such as paprika, turmeric, black and cayenne peppers, coriander, garlic and onion powder. If possible, it is better to take freshly ground spices - they have a much richer aroma and taste!

Prepare the meat - mix all the spices and salt and rub the steak on all sides with this mixture, leave in this form for no more than 20 minutes. Meanwhile, heat the grill - high, but not smoking, and grease with oil. The grill should be set to high direct heat.

Fry the steak on each side for 3-4 minutes, depending on the desired degree of doneness, but do not overcook it - it is better to cook this meat to a maximum of Medium. First fry each side for a minute, then use the lid.

After cooking, let the steak rest a little - 5 minutes on a warm plate, and you are ready to serve. You can garnish this meat with a vegetable salad or vegetables cooked on the same grill.

Steak with smoke

There are so many recipes that it’s difficult to say how to properly cook a beef steak, but what is certain is that the most correct option is always smoky, that is cooked over an open fire. In the absence of a grill or, as the Americans say, barbecue, steak can be cooked with no less success on a regular classic grill using a grill.

Ingredients:

ribeye steak – 350-400 g, about 4 cm thick
olive oil – 2 tbsp. l.
a pinch of salt and pepper or a mixture of peppers
sprig of fresh rosemary

Pour olive oil into a small bowl and place the meat there so that the oil envelops the piece on all sides. Add rosemary, but under no circumstances add salt, otherwise all the juice will come out of the beef. Leave it like this for 10 hours, turning it over every few hours.

Before cooking, take the meat out in advance to allow it to come to room temperature, then use salt and pepper. Meanwhile, light the coals and heat up the grill. Steaks cook quickly, so you don't have to wait for the coals to burn through, but at the same time, you don't want to let the fire touch the meat.

Grease the grill with the same oil that the beef was in and place the steaks. If there is more than one piece, then it is necessary that they are not too close to each other - the distance should be at least 2 cm. Rosemary must be removed from the meat so that it does not burn, it is better to throw it on the coals - this will give aroma.

Cook the meat for 3-4 minutes on each side; to get a beautiful lattice pattern, you need to quickly transfer the meat into the grill. It is better to check readiness with a thermometer, knowing that 4 minutes of total frying is medium doneness.

After cooking, remove the steak from the grill, transfer to a plate and cover with foil or a lid for 15 minutes. That’s it, you’re ready to serve!

Get ready and enjoy your meal!

Another simple and accessible steak recipe for everyone - watch the video

If you don’t go into details and turn off your imagination, beef steak is a very simple and even primitive dish - just a fried piece of meat. That's understandable. In the Viking language, "steak" means "to fry."

It is believed that a beef steak is a well-prepared piece of meat. A thick piece of meat cut from the carcass of an animal, most often beef, and cut across the grain.

Although beef steak is an unpretentious dish, not everyone, far from everyone, can cook it correctly. There are too many nuances and subtleties, ranging from the choice and preparation of meat, frying and even what to do after the steak is seared. But it is not the holy pots that are fired. The art of steak is quite accessible, with a little imagination, attentiveness and patience. And, of course, you need experience. I’ll say even more - you need to “spoil” a certain number of steaks. Kidding. Everything is eaten, even with gusto. And they learn from mistakes. If you are afraid, you better prepare it, there is no room for error.

I’ll say right away that the technology for a perfect steak is extremely complex. The sequence of heat treatment is very important, which preserves the meat juice inside, creates a crust that prevents the juice from flowing out, etc. Sometimes the temperature conditions for frying a steak differ by several degrees! Only professionals can distinguish this.

I was visiting my friends in California, USA. Not far from San Francisco. Lesha promised to cook beef steak for dinner. I also asked again: “New York???” However, without knowing others. Lesha replied: “Yes, New York,” and smiled, “It will be “Novat-style.” Apparently from the name of the town where he lives - Novato. It's already getting interesting. Considering that the day before he prepared a V.I.P. wild salmon barbecue.

Frankly, since then I have repeatedly tried to repeat this wonderful beef steak on my own. It seems like nothing incomprehensible, but since he has never succeeded, although it turns out well. Until suddenly it didn’t work out and the skill took hold. Now, looking back at my mistakes, I understand that it’s nothing complicated. It can be a ribeye steak - with or without a bone. Steak recipes allow for a variety of meats.

Beef steak. Step by step recipe

Ingredients (1 serving)

Beef 200 g
Garlic 1 clove
Lemon 0.5 pcs
Olive oil 1 tbsp. l.
Ground black pepper, salt Spices

Choosing meat for steak is a difficult task. To paraphrase the words of Captain Vrungel, as you select the meat, fry such a steak.
For obvious reasons, in our conditions it is difficult to determine what kind of fattening regime the bulls had before they were cut into pieces of meat. And, of course, what we sell in our stores is not Certified Angus Beef. I’m generally silent about “marbled” beef. It is worth choosing thick (up to 50 mm) pieces of meat, what we usually call “culls”. Without bones, fibers, films and connective tissue, stripes of fat along the edges (or just a little).
In a professional kitchen, the types of cuts of meat for steaks are clearly distinguished, depending on which part of the carcass these pieces were cut from. Rib steak - shoulder part, club steak - back part, T-bone steak - beginning of the lumbar part, porterhouse steak - thick edge, etc.
We usually have “decent” steak meat - most similar to club steak, i.e. cut from the back, and sometimes you get a rib steak - the shoulder part. Recently, at the local supermarket, the meat cutter has seen the light, or they have learned - the meat is cut quite decently and the beef steak turns out excellent.
As I already said, the meat should not be “fresh”. You can buy it at the market, but then you have to keep it in the refrigerator for a long time for it to “ripen.” Steaks are also not prepared from defrosted meat. Ideally, buy “chilled” meat. By the way, most meat from supermarkets is like that.
The piece of meat does not need to be beaten and stuffed. And in general there is no need to do anything complicated with it. Just wash and dry thoroughly with a napkin.
Pepper the beef steak
Pepper the beef steak. Let stand the meat for 30 minutes.
Peel one clove of garlic and grind it vigorously until it becomes a porridge. Squeeze the juice of half a lemon. Mix garlic and lemon juice in a bowl.
After 30 minutes, coat the steak with a mixture of lemon juice and garlic. Leave the steak for another 30 minutes. Let him lie down.
Coat beef steak with lemon and garlic mixture
Meanwhile, put a frying pan on the fire. Pour 1 tbsp into it. l. olive oil. The pan must be very hot.
The hardest part remains - frying the meat. There are six degrees of doneness in American steak.
Blue (Very Rare) - warmed up, almost raw.
Rare - rare, rare, fried on the outside.
Medium rare - pink juice, no blood.
Medium - light pink juice
Almost cooked (medium well) - clear juice
Well done - perfectly cooked meat, without juice.
You choose what level of doneness you like. My favorite option is: Medium rare - pink juice, no blood. As my American friend says, anything overcooked more than “pink juice” is like a galosh.
Half an hour of marinating the steak in a mixture of lemon and garlic has passed, the frying pan has heated up. Clean the steak from any remaining lemon-garlic marinade and season with salt. Place the meat in a very hot pan and press down lightly with a spatula.
Without further distractions and looking at the clock, fry the meat! Usually the steak is fried for 2-3 minutes on each side, in extreme cases - 3-5 minutes. If we fry longer, we will end up with that same inedible galosh.
If, for some reason, you want to fry it more intensely, you don’t need to cover the frying pan with a lid, as is customary here, just let it simmer. Simply after searing the steak, reduce the temperature of the pan or transfer the meat to a cooler surface.

Beef steak recipes.

Steak is a cooked piece of meat. The most interesting thing is that many of us have learned to cook this dish from chicken and pork. In fact, this can only be called a dish made from beef meat. In this article we will tell you how to choose meat for this dish and how to prepare it.

What part of the beef carcass is steak made from?

Steak is an expensive product because only 5-7% of the total meat is suitable for cooking. The most versatile meat for cooking steaks is the marbled part, which is located under the shoulder blade. This is the scapular area where a decent amount of fatty tissue is concentrated, but it is interestingly located. These are not separate pieces of fat, but are located in thin films. Because of this, the meat was called marbled. Accordingly, when frying, fat is released from these films and the steak turns out very soft. But there are other types of steak that use other types of beef carcass.

Options:

Striploin is prepared from the top part of the fillet.
Rib steak - subscapular part of the carcass
Club steak - prepared from the thickest edge of the cow's back muscle

All these parts have a specific name, as well as methods of preparation. Because the hardness and amount of fat in such pieces of meat are completely different.

Is it necessary to marinate, pound beef steak, how to make it soft: tips

In order to get a delicious steak, you need to cook it correctly. There are several recommendations that will allow you to achieve very tasty, juicy meat.

Before cooking the steak, defrost the meat until it is at room temperature.
Always cut the carcass across the grain. This way the fire and heat will penetrate better through the pores of the piece. It is advisable to salt the steaks just before serving. If you do this before frying, the juices will leak out. If you are preparing a steak breaded or battered, then spices and salt can be added before frying.
For steaks, try to choose light meat that you just purchased at the market. It is also called steamed, that is, just cut.
Ideal for preparing such a dish would be marbled beef or the part that is cut off near the rib. There are a lot of fatty layers in it; when frying, fat is released, which makes the meat soft.
You can also marinate the meat. It is better not to use a variety of interesting marinades. The ideal option would be water, lemon juice, pepper, and rosemary.
It is advisable not to use vinegar for marinating, as it can make the meat even tougher. Choose white wine or lemon juice for marinating.
Try to place the meat in a hot frying pan with very hot oil. Fry very quickly on both sides. When cooking a real steak, do not pour oil into the pan. They evenly lubricate a piece of meat, and during the frying process it will brown and not burn.

How to marinate beef steak?

To prepare beef steaks, you mainly take meat that does not have enough fat, and when fried it can be tough. A cut like New York tenderloin is good on its own and quite expensive. Therefore, you shouldn’t spoil delicious meat with marinade. Use marinating if the beef is not very young and of poor quality.

IN marinade options:

Balsamic. To prepare it, you need to mix a quarter glass of balsamic vinegar with a half glass of mineral water, add a tablespoon of rosemary, a little garlic, salt, and 100 ml of vegetable oil. The pieces are immersed in the mixture for 2-20 hours.
Simple with spices. The marinade is based on water, salt, spices, and regular table vinegar. To prepare it, you need to salt the meat, rub it with pepper and put it in a bag into which a pre-prepared solution is poured. You need to mix a glass of water with 50 ml of vinegar. Keep in this solution for at least 3 hours.
Wine. To prepare the marinade, pour a glass of white wine into a bowl, add a mixture of peppers, coriander, rosemary, a little ginger, and 50 ml of vegetable oil. Dip the steaks into the liquid. Leave to marinate for at least 4 hours.

Many chefs have noticed that beef turns out much softer if it is marinated in fermented milk products. This could be homemade yogurt or kefir. It has also been proven that fresh pineapple, kiwi or orange can be added to marinades. These fruits, due to their acid content, soften the tough fibers of beef and make it juicier and softer.

How many degrees of doneness does a beef steak have?

There are several ways to cook a steak. It all depends on your preferences.

Steak cooking options:

Extra rair. The internal part itself warms up to a temperature of no higher than 50 degrees. It's moist, but not cold. It is not served in this form; it is mainly used for a variety of dishes, such as rare carpaccio.
Reir. This rare meat is cooked by high heat on the outside, leaving the inside red. The inside temperature of the piece is 55 degrees. Cooks in about two to three minutes.
Another degree of medium doneness is called Medium reir. There is a distinct pink color inside, but there is much less blood. Inner temperature up to 60 degrees, cooking time up to 5 minutes.
Medium rare - Medium. In our area the most common option. It is characterized by a fairly large amount of juice inside, which is light pink in color. The pulp is heated to a temperature of 65 degrees.
Medium Well. This is meat that already has clear juice. In this case, the inside warms up to a temperature of 69 degrees. Cooks in about 8-9 minutes.
Well done Well done. The degree of roasting is almost complete. There is almost no juice inside; the pulp can heat up to a temperature of 100 degrees.
Deeply fried - Overcooked. This meat has no juice inside and is rather dry. The inside is heated to temperatures above 100 degrees.

When should you salt a beef steak?

There is a lot of controversy regarding when it is necessary to salt a steak. Some chefs believe that this must be done before frying, others that during the process, and one minute before removing from the heat. The choice is up to you, but if you do this before frying, you need to dry the steak with paper towels, and only then rub it well with salt. After 40 minutes, droplets of moisture will appear on the surface of the meat because the salt draws out the water. You need to blot it all with paper napkins and only then fry it. If you decide to add salt during the frying process, you need to sprinkle with salt before removing from the heat. For this, it is better to use finely ground salt.

How long to fry a beef steak in a frying pan?

Cooking time for steak in a frying pan depends on how done you want it to be. Most often, Ribeye meat is used for steak, that is, marbled beef with a lot of veins. It must be prepared in a special way. At the very beginning, it is fried in a very hot frying pan, for a minute on each side. After that, turn over every 15 seconds. The total cooking time for a steak with an average weight of 250 g is exactly 5-7 minutes. This produces a medium degree of roasting, medium rare or medium.

How to properly fry a juicy beef steak in a regular frying pan: recipe

This option is the most suitable for our conditions, and is cooked in a frying pan.

Ingredients:

Several steaks
Pepper
Vegetable oil
Butter
Rosemary

R recipe:

It is necessary to cut pieces of meat 2.5 and 4 cm thick; there is no need to beat it
If it is juicy, marbled beef, salt it generously and leave for exactly 40 minutes
Puddles will appear on the surface. This is normal, pat them dry with paper towels
After this, heat the frying pan to high temperature, pour in a little vegetable oil
Add steak and sear on one side for 4 minutes. After this, turn over to the other side and fry in the same way for 4 minutes.
Now you need to add a little butter into the pan. This will add juiciness as well as flavor to your dish.
Only now is it worth adding pepper and herbs. Simmer for another minute on the heat and remove. This results in medium-rare meat.

How to properly fry a juicy beef steak on the grill: recipe

Cooking steak on the grill is quite simple. It is best to use natural wood for this, not coals. They have a lower combustion temperature. Wood burns and smolders at a higher temperature.

Ingredients:

Several pieces of steak, 3-4 cm thick
Half a liter of beer
1 lemon
Spices

Recipe:

Pour beer into a container, it is better to take dark beer and add the juice of a whole lime or lemon to it
Place the steak pieces there for about 30 minutes. This is the minimum time, ideal if you can leave the meat in the refrigerator for several hours
Next, you need to burn the wood to charcoal. Do not place on a grill with very hot coals.
It is advisable to move it a little to the side and lay out a few steaks
Fry them for a minute on each side. After this, try to turn it over as often as possible.
Only now can you salt and pepper the steak. It should brown perfectly
Chefs measure the temperature inside the steak. Once it has reached 60 degrees, it can be removed from the heat.

How to properly fry a juicy beef steak in a grill pan: recipe

You can watch the video on how to cook steak on a grill pan.

VIDEO: Steak on a grill pan

How to properly fry a juicy marbled beef steak: recipe

Marbled beef is considered one of the most expensive, because it contains streaks of fat, and during frying, juice is released from them. This makes the steak quite juicy and very tasty. Prepare an appropriate marinade for cooking steaks.

Ingredients:

Olive oil
Lemon juice
Garlic
Soy sauce
Ginger

Recipe:

You need to mix a few cloves of garlic, grated ginger, a little soy sauce, olive oil, lemon juice and liquid honey in a blender.
It is necessary to let the pieces of meat soak in this marinade for half an hour. Can also be refrigerated for a few hours
Before sending pieces of meat to the grill, you need to salt and pepper them.
The thickness of the piece is 3-4 cm. There is no need to choose thin pieces, because at high temperatures, by the time you get the necessary crust, the insides of the meat will already be overcooked
Cook for about 4 minutes on each side.

How to cook a delicious beef tenderloin steak with beer: recipe

An excellent steak recipe with beer and spices.

Ingredients:

300 ml black unfiltered beer
3 cloves garlic
Grated ginger
Rosemary leaves
Spices
20 ml balsamic vinegar

Recipe:

You need to mix beer with vinegar and dip the steaks into the solution. The thickness should be 3-4 cm
The minimum time that pieces of meat should be in the marinade is approximately 3 hours
It's best if you can leave it overnight. Next, remove the pieces from the marinade, sprinkle with herbs and grated garlic.
Add salt and pepper, and you can place the steaks on the grill or frying pan. It all depends on whether you cook on the grill or at home
Average frying time on each side is 3-5 minutes. You choose the degree of roasting yourself

How to cook a delicious beef steak with wine: recipe

You can watch the video on how to cook steak in red wine.

VIDEO: Steak in wine

How to cook a delicious beef steak with rosemary: recipe

Rosemary is a great, pleasant herb to complement the flavor of your steak. To prepare this dish, it is better to take a ribeye steak.

Ingredients:

2 cloves garlic
Olive oil
Steaks
Spices
Pepper

Recipe:

It is necessary to beat the steak 4 cm thick with the flat side of the hammer. You don't need to use the scalloped side. Because this will help the juices release from the meat and it will turn out dry.
Press the garlic with a knife; it should release juice. Place the steak in a flat bowl, top it with a little garlic and a few sprigs of rosemary
Pour vegetable oil and cover with film. Leave in the refrigerator for several hours
Heat a little vegetable oil in a hot frying pan. It needs to be very hot
Add the steak and cook for 3-4 minutes on each side over medium heat. Before serving, add pepper and salt

How to cook a delicious beef steak with vegetables: recipe in the oven

Steak with vegetables is a classic dish prepared in Latin America. Flank steak is used for this. It is one of the most inexpensive; in this case, there is no need to buy expensive tenderloin.

Ingredients:

Several pieces of meat, 3 cm thick
4 bell peppers
2 onions
4 cloves garlic
Butter
Spices
240 ml wine
3 tomatoes
Any marinade

Recipe:

You need to marinate the steaks first. To do this, you can use one of the marinades described above.
Heat olive oil in a frying pan and fry the steaks until browned
Remove from heat, add chopped pepper and onion to the same pan with meat juice
Fry until golden brown, add garlic cloves, season with pepper and salt
You need to pour in a glass of white wine and keep it on the fire until it evaporates.
Place the fried steak in a baking dish and the prepared vegetables on top.
Next, add a few pieces of tomatoes. Bake in the oven at low temperature for one and a half hours
During this time, the vegetables will turn into paste and become a very tasty sauce.

How to cook a delicious rare beef steak in a frying pan: recipe

This option is only suitable for lovers of rare meat. There are not many such lovers in our country, but there are still some. At the same time, you need to choose meat from your friends and be absolutely sure that it is of the best quality, without any diseases. Because in our country, cooks recommend frying meat and stewing it for a long time. This is necessary in order to completely destroy the eggs of helminths and other pathogens.

Ingredients:

Three sprigs of rosemary
1 clove of garlic
Glass of white wine
A few slices of lemon
Pepper
Vegetable oil for frying

Recipe:

Take a 3cm thick steak and marinate it in lemon and white wine. Add a few sprigs of rosemary and chopped garlic
Keep in this solution for three hours, you can leave it overnight
Heat the frying pan very high and pour some oil into it
Dry the steak, place it on the surface and fry for 2 minutes on each side.
Season with salt and pepper. This option involves a small amount of blood, the inside of the dish will be pink

How to cook a delicious beef steak in foil: recipe in the oven

An excellent recipe for those who like to eat a hearty and tasty dish.

Ingredients:

Several beef steaks
Coriander
Vegetable oil
Mayonnaise
2 onions
3 carrots
A little hard cheese
Several tomatoes
Spices

Recipe:

It is necessary to cut the meat into pieces 3 cm thick and beat them a little
Grease with salt and spices, as well as vegetable oil. You can marinate in wine or balsamic vinegar for several hours
Cut the carrots into slices and place on foil. Place pieces of meat on top of the carrots, sprinkle them with chopped onions and tomato slices
Sprinkle with cheese and make a grid of mayonnaise. Place in the oven for about one hour
Heating should be 190 degrees. Be sure to wrap it in foil before putting the oven on so that the meat simmers in its juices.

Miratorg beef ham steak: what's the best way to cook it?

Miratorg is a well-known agro-industrial company that sells meat. Among the assortment of meat products, you can find beef ham and prepare it in a special way. To do this, you should choose a steak from the shoulder part. A type of meat called thin edge, shoulder, or shoulder cut will also work.

Ingredients:

Several steaks
Spices
Vegetable oil

Recipe:

There is no need to marinate the meat because it is fresh.
Cut the meat into 2-3 cm pieces and let it sit and reach room temperature
After this, heat the oil in a frying pan and fry on a very hot surface for 2 minutes on each side.
Next, you need to reduce the heat to low and simmer on each side for about another 2-3 minutes.
Heat a plate and place the meat on it. Only then add pepper and salt.

Miratorg beef ham

Features of cooking beef steak in a slow cooker

Very tasty meat is obtained in a slow cooker. The main thing is not to overcook and choose the right mode.

Ingredients:

Two pieces of beef steak, 2-3 cm thick
Spices
Rosemary
Sunflower oil

Recipe:

You need to pour a little oil into the multicooker and turn on the “Frying meat” mode
Before this, you need to let the food sit at room temperature so that the steak does not become cold
Next, you need to rub the meat with salt and pepper, place it on hot oil, fry on each side for 7 minutes.
You cannot close the multicooker with a lid. Before serving, you can season the steak with coriander and rosemary sprigs.

Steak is a very tasty, unusual dish that is prepared extremely rarely in our country. This happens because preparing it is not as easy as it seems at first glance. A number of conditions must be met. Stick to the recipe, and you will be able to treat your loved ones to an excellent steak.

VIDEO: Beef steaks

One of my favorite dishes that I like to cook for myself is grilled steak. Cooking the right steak is not such a simple process. But I improved my recipe over and over again. This step-by-step instruction will explain to you in detail how to cook beef steak at home in a frying pan.

This guide is intended for people with cooking experience. For those who do not feel comfortable in the kitchen, it is better not to take on this dish. Cooking the perfect steak is a very precise and time-sensitive process. But you can easily cope with this if you prepare everything correctly and follow my instructions.

Stage 1: Equipment and ingredients

Here's a list of what you'll need to cook steak.

Devices

plate
one pan, the size of your steak
forceps
plate
clock with timer

Ingredients

One steak
Olive oil
Butter
Salt
Pepper
Fresh garlic (or dried)

Step 2: Buying a Steak

The first thing we need to do is find the right steak to cook. To do this, it is better to go to a place with a large selection of quality meat. In these places the meat is usually a little more expensive, but in my opinion it's worth it.

I took a 250 gram selected steak. It is small enough for one person and relatively inexpensive. Choose meat that looks appetizing to you! If funds allow, you can choose an even better steak, but this miniature piece will do just fine for the lesson.

When you're at the store, make sure you have the remaining ingredients, such as olive oil, butter, salt, pepper and garlic. It's a great option to buy a few fresh heads of garlic if you don't want to use garlic powder.

Step 3: Preparing the Meat

When you get home you should let the meat warm through. In the store it was in the refrigerator, it was very cold there. Cooking a cold steak is not a good idea.

First, unwrap the meat and let it rest on a plate. While it sits, use salt and pepper to season the steak. Sprinkle on all sides, do not skimp on seasonings.

Usually it takes 20 minutes for the meat to warm up, it all depends on the size of the piece and how long it was frozen. It is important to warm the meat thoroughly so that during cooking in the pan you do not end up with a cold center.

While the steak is heating, take your time and make sure all other utensils and ingredients are ready. Place the frying pan over high heat. Before it gets hot, add enough olive oil to cover the bottom of the pan. You will need a lot more oil in the later stages of the process.

Step 4: Searing the steak

The next step is very important and can be dangerous. At this point, the pan should be very hot. You will use tongs to place the steak into the hot oil. At these high temperatures there will be a lot of splatter so be careful when turning the steak.

After you place the steak in the pan, start counting the time; it should lie there for 1 minute. After one minute has passed, turn it over to the other side and leave it like that for another 1 minute.

After a minute has passed, turn the steak sideways to sear the edges. Keep it this way until the edge is colored the same as the rest of the meat. Do this on both sides. Tilt the pan so that the oil pools on one side of the pan, this will make it easier to sear the edges of the steak. As in the photo above.

You should keep turning the steak at 1 minute intervals until you feel it is well cooked. The total length of time for this step depends on your preference and the thickness of your steak.
Now you are ready for the next step.

Step 5: Cooking the Steak

At this stage, the steak is already fried on all sides and the meat juice is sealed inside. Keep the stove low, medium heat.

It's time to cook the meat to the doneness you like. There are no exact instructions for cooking time, it depends on the thickness of the steak, the heat of the stove and other factors. You just have to check the meat often enough to make sure it's done or if you need to keep it on the stove. For this tutorial, I cooked my steak medium rare, leaving a small pink part in the middle.

Now that the pan is no longer so hot, you still continue to turn the steak at intervals of 1 minute.

Now is the time to add the garlic and oil. Cut a good piece of butter and place it in a frying pan, seasoning it all generously with garlic. I used garlic powder since I didn't have any fresh on hand. As you continue to turn the steak, allow the meat to absorb all that good flavor. Keep in mind that I am describing how to make a perfect steak, not a healthy one.

I cooked this steak for just 8 minutes, turning every minute to achieve medium rare. Again, I remind you that everything depends on the thickness of the piece and the cooking temperature, so I can’t guarantee you exactly the same result in 8 minutes.

Use tongs to check the meat. When you feel that the piece of meat has begun to thicken, it is probably medium done.
Once you've cooked the steak in the pan for a reasonable amount of time, it's time to remove it and place it on a clean plate.

Step 6: Take your time

Have you finished cooking your steak and are you ready to eat it? PATIENCE!

You need to let the meat rest before cutting it.

To ensure a truly juicy steak, the meat must be allowed to “rest” after cooking. If you cook a steak medium rare and cut it right away, the juices will run all over the cutting board. As a result, the meat will turn out less juicy, less aromatic and with an insufficiently rich taste.

Let the meat rest for 5 minutes. If you're not that patient, enjoy a bottle of beer in the meantime (age permitting!).

Step 7: Eat and Enjoy

You have been patient enough. You have waited 5 minutes. Now you can enjoy the amazing taste of steak cooked at home with your own hands.

This steak doesn't require any sauces. The sauce will only destroy the natural flavor you created on your stovetop.

Stewed vegetables and cold beer will perfectly complement your meat masterpiece. Enjoy!