How to properly grill beef steak. The Perfect Steak: How to Cook the Best Steak of Your Life

They say that steaks- This is exclusively men's food. I do not agree with such discrimination. Let men cook meat better than us, and we will eat it with pleasure. Here you will find not only recipes for cooking steaks, but also many useful tips.

How to fry beef steak in a frying pan

Necessary kitchenware: kitchen tongs, baking sheet, grill pan and parchment paper.

Ingredients

How to choose the right meat

First, let's figure out what part of the beef is steak made from? Different types steaks are made from different parts carcasses. The fat content, tenderness, and taste of the meat depend on this.

It is believed that it is best to take the pre-scapular part of the nonsense for frying. It is quite fatty, so steaks from it turn out great. These steaks are called ribeye.
T-bone steak made from meat that is located in the area between the back and lower back. It also contains a T-shaped bone, which gives it its name. These steaks are appreciated by those who like them lightly cooked.
Striploin cut from loin beef carcass. As a rule, this steak has an oblong shape. Filet mignon is made from the center cut of the tenderloin. This steak is the leanest and does not have a pronounced beef taste. It is considered a lady's dish.

Quality beef must be Red. Basically, it has a neutral smell, feel free to smell it when purchasing. Also, fresh meat may not be sticky; feel it with your fingertips. It may be moist, but it is by no means sticky. Pieces of meat should be no less than 2 cm thick. Real steak is not made from thin cuts.

Step by step recipe

Video recipe

This video shows how to cook marbled steak beef in a frying pan.

Large beef steak on the bone in the oven

Steak can be cooked in 1 hour 10 minutes.
It will work out 6-8 servings.
Required kitchen utensils: baking sheet, knife, saucepan, spoon, cutting board, bowl and foil.
Calorie content of the dish: 302 kcal per 100 g.

Ingredients

Step by step recipe

Video recipe

Beef steak on the grill

Steak can be cooked in 50 minutes.
It will work out 2 servings.
Required kitchen utensils: wire rack, knife, tongs, cutting board, marinade container, spoons and foil.
Calorie content of the dish: 291 kcal per 100 g.

Ingredients

Step by step recipe

Prepare the marinade. To do this, take 1.5 tbsp. l. mustard, 2 tsp. vinegar and 4-5 tbsp. l. Worcestershire sauce. Mix all ingredients in homogeneous mass. Chop 5-6 cloves of garlic and also add to the marinade.
To ensure your steak is well salted, use a package of sea salt. Pour it onto the board, place the meat on top and sprinkle it thickly with salt. Required quantity will be absorbed, and the rest can be easily shaken off. Leave the meat for 10 minutes. This method is quite expensive, and not everyone can get it. sea salt. An alternative to this method is to add salt to the marinade.
Take the meat and coat it with marinade. Leave for 15-30 minutes.
At this time, prepare the grill. If you are using store-bought coals, light them. If you want to use regular firewood, you need to start burning it before marinating the meat. Because they take a long time to burn, and besides, the coals need to cool down a little. If the coals are bright crimson in color, do not rush to cook with them. They have a very high temperature and the meat will simply burn. This applies to both store-bought and home-cooked coals.
To prevent the meat from sticking to the grill during cooking, it must be heated and treated with oil. Place the grate on the grill and wait a little. Wipe the hot grate carefully, using all precautions, with an oiled cloth. The most convenient way to do this is with forceps. The oil will burn quickly and create a layer that will prevent the meat from sticking.
Remove all the marinade from the steaks to prevent it from burning later. Then brush the meat with olive oil.
Carefully place the steaks on the hot grill and cook for 2 minutes on each side. This way you will achieve a good, almost maximum, degree of roasting.
Wrap the finished steaks in foil and let them stand for about 10 minutes.
Prepare the sauce. To do this, cut 5-6 champignons into quarters, then cut 2 onions into small cubes. Fry them until tender in olive oil. After a few minutes of frying, add 50-70 g butter, it will give the sauce a pleasant creamy taste. Pepper to taste, add any spices and salt, and 1 packet of cream. The sauce is ready when it begins to thicken. It will thicken even more as it cools.
Remove steaks from foil and serve with sauce.

Video recipe

This video shows how to cook beef steak over charcoal.

What to serve with steak

The side dish for beef steak can be anything you want. I believe that best side dish will French fries, baked potatoes or country potatoes. You can also submit various vegetables, both fresh and salted.

Regular tomatoes and cucumbers will go well with meat. Good fit canned peas and pickled onions. Serve more greens and various sauces. It could be simple ketchup or a fancy lemon sauce.

Recipe options

I recommend cooking it, it turns out very tender.
will become an exquisite highlight festive table.
– second in popularity after beef.
A lot of useful information you will find in the article about.

if you have your own recipe for marinade or sauce, leave it in the comments. Bon appetit!

Sometimes cooking a juicy steak can be an overwhelming task even for someone who is familiar with culinary subtleties. Thus, in the process of improper cooking, small pieces of meat can become overcooked, become dry and “woody,” while large pieces can become fried on the outside but remain raw on the inside. So, what is the secret of success and how to cook steak in a frying pan correctly?

First you need to choose a suitable frying pan. Professional chefs They insist that it is best to use a heavy frying pan for these purposes, for example, a grill. Of course, you can also cook steak on an electric grill. However, using a frying pan, you will have the opportunity to clearly control the entire process.

Step 1 - Select the meat

To cook juicy steak In a frying pan, you need to choose the meat wisely. For steaks, it is not necessary to choose imported beef; you can easily get by with this product from Russian manufacturer. For beginners, it is better to choose steaks, according to imported 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 the cooking a little.

When choosing meat, pay attention to its marbling. Make sure the fat is distributed throughout the entire piece of meat. Buy better steaks classic thickness of 2.5 centimeters. If you take a thick piece of meat as a whole, 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 pat dry with a paper towel.
Remove the steak from the refrigerator in advance and wait until the meat warms up to room temperature. This will take about 20-30 minutes.
Lubricate the steaks with olive oil or any other vegetable oil on all sides and sprinkle with salt.

Step 2 - Prepare the pan

How to fry a steak in a frying pan and achieve amazing results? First, heat the container 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 you have laid out the steaks, a characteristic hissing sound is heard, then the frying surface has warmed up properly.

There is another method that allows you to clarify how hot the pan is. Place a few drops of water on its surface. If the droplet gathers into a ball and begins to “run,” then it’s time to start frying the meat.

Step 3 - Grill the steaks

How to fry steak in a frying pan? It all depends on what degree of roasting you like. So, if you want a juicy, medium-rare steak, follow this procedure:

Place the pieces of meat in the pan and fry them for one minute. Next, turn it over and wait another minute.
Turn the steaks over again and fry over medium heat for another 2 minutes on each side.
How to know the degree of doneness of meat? You should put pressure on him. And it’s better to do this with your finger to enhance tactile sensations. Meat with blood will be elastic, fried - hard. A juicy medium-rare steak, as practice shows, tastes like a cross between these two conditions.

How long to fry

You can choose the degree of doneness of the meat by selecting optimal time for their preparation. So how long should you grill a steak? If you want to receive:

Meat with blood, then no more than 1-2 minutes on each side. Plus 8 minutes for “rest.”
Medium rare steak, about 2-2.5 minutes. Rest time is 5 minutes.
The meat is medium rare, which means it should be fried for 3 minutes. Plus the “rest” time is 4 minutes.
Fried 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 their cooking time should automatically be increased by a couple of minutes. You can accurately record the degree of doneness using a special meat thermometer.

Step 4 - Let the meat rest

It is very important to let the meat rest. Let the steak sit for a while after removing it from the heat. During this time, the temperature of the meat will become the same, the juices will be distributed throughout the entire piece, and the steak will become juicy.

Then remove the meat from the pan and transfer it to the pan. 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 effectively serve steak at home?

There are several rules. Namely:

We select and serve knives without serrations. Then the pieces of meat will be cut evenly.
Place the stacks on heated plates. This will keep the meat warm and tender longer.
Many people believe that a properly cooked steak does not require sauce. If you are of the same opinion, then simply pour the juice that remains at the bottom of the pan over the pieces of meat.
Absolutely anything can be served as a side dish - from fresh vegetables and green salad and ending with potatoes or rice, which will be prepared in your favorite way.

One of my favorite dishes that I like to cook for myself is grilled steak. Preparation the right steak 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. Preparation perfect steak it 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 to do is find the right steak which we will prepare. For this it is better to go to a place with a large selection 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. There is a great opportunity 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 very good 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. With such 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 meat juice 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 immediately cut it, the juices will flood the entire 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 amazing taste 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!

Cooking a juicy steak that melts in your mouth is not an easy task. Even if you do not deviate from the recommendations of the selected recipe, it is unlikely that on the first try you will be able to achieve the desired result with the desired roasting. To master the virtuoso art, you will need to study culinary techniques and techniques, have knowledge and experience in cooking meat dishes. So fragrant and tasty dish, like a steak, does not tolerate compromise. We'll tell you in this article how to choose and cook meat to a certain degree of doneness. So let's get ready beef steak grilled at home.

Rules for choosing meat

Not just any meat is suitable for cooking steak. IN culinary world Steaks from pork, lamb, fish, poultry are presented, but beef steak remains classic. Pulp without tendons is best. Presence of bones in in this case plays a minor role. T-bone steak, for example, is one of the most... popular dishes in meat restaurants around the world, got its name precisely because of the presence of a bone that resembles the letter “T”. There are about a hundred more types of steaks. Here are the most popular ones.

Ribeye – For this steak, meat from the subscapular part of beef is used. Due to the large amount of fatty layers, red meat acquires a marbled color. It is considered the most unpretentious, and with proper preparation turns out juicy and tender steak. The recommended degree of roasting is medium - Medium or Medium rare.
Tibone– meat from the back and lumbar region.

Filet mignon– lean tender and soft tenderloin, has no bones or veins. Despite the large thickness of the piece, the fillet takes no longer to cook than a regular steak.
NY– the flesh is marbled in color, and along the edge there is a white fatty layer, which must be additionally fried at the final stage of cooking.
Porterhouse– a larger version of the T-bone steak. The meat comes from the lumbar part of the animal and has a large bone in the middle. The weight of a steak can exceed 500 grams, which is enough for a full dinner for two or three people.
Club– tender flesh from the back is used, the steak has a small bone.

But also for cooking fried steak You can use fresh juicy meat. Tenderloin from a young or mature animal is best, but not from an old one. Nice piece for steak, cut along the grain and should be about 3 cm thick. In most supermarkets or markets you can buy already portioned steaks that do not need to be further cut into pieces. The flesh should be red or marbled in color, but not dark or pink.

When cooking steak, you do not need to beat the meat - this will irrevocably deteriorate the structure of the flesh. Steaks are prepared exclusively from chilled fresh meat, fresh frozen will lose all its juices during the defrosting period, and you will no longer be able to get a tasty and juicy steak. And even fresh, chilled meat should be warmed to room temperature before cooking.

Recipes

Cooking steak is always a very delicate and sensitive process. And before moving on to the recipes, you need to figure out what degrees of roasting beef steaks are divided into.

Blue rare– when cut, the steak has a soft crust and looks like almost raw meat. Almost cold red flesh remains under the crust. This steak is in little demand and is suitable for everyone.
Rare a medium-done steak; when cut, you can see raw meat with blood, which has an appetizing and uniform crust around the edges. To achieve this level, you need to fry the steak on each side for 1 minute. The temperature in the core of the steak does not rise above 50C.

Medium rare – A juicy rare steak has a pink tint, and despite this, the meat cannot be called raw or cold. To achieve this degree of doneness, you need to cook the steak in a hot frying pan for 2 minutes on each side.
Medium– considered the most common degree of roasting. This steak can be called the golden mean between well-done and almost raw meat. Gradually, from the crust to the core, the color of the pulp begins to change on the cut. Cook the steak for 2.5-3 minutes on each side, depending on the size of the piece and the presence of fat.

Medium well– can be described as almost cooked. At the same time, the meat remains pinkish and not excessively dry. This degree of doneness requires cooking the steak for 3-4 minutes on each side.
Well done– fully fried meat without pink shades on the cut and juice, has Brown color. This degree of roasting is not offered in restaurants, but can be prepared at the request of the visitor.

Not only the cooking time, but also the juiciness and softness of the steak depends on the degree of frying. For prolonged periods heat treatment the meat becomes tough, and many beginners often complain, calling their attempts to cook delicious steak with bringing the meat to the state of a worn-out sole. Evenly fried meat with a pink cut and oozing juice has a more pleasant and tender texture compared to, for example, a well done steak.

To cook a steak at home, you will need a grill pan; it is practically no different from a traditional one, but it has convex lines on the bottom, thanks to which fried strips are formed on the crust, as if the meat was cooked on a grill. open fire. But if you don’t have one, then you can try cooking steak on a regular stove. cast iron frying pan with a thick bottom. You also cannot do without a stopwatch or a classic watch with a second hand, since the cooking time is determined precisely in seconds. And for uniform, perfect cooking, you need to keep the steak in the pan for the same amount of time on all sides.

Meat from the refrigerator should not be sent directly to a hot frying pan. The steak needs to come to room temperature first. And excess moisture is removed with paper napkins. After this, as some chefs advise, you need to rub the raw steak with spices, salt and butter. Other cooks recommend peppering and salting the meat after cooking in a frying pan so that the salt does not remove excess liquid from the pulp and the spices do not burn. You can try cooking steak in two ways, then choose the one that suits you best.

Professional chefs in restaurants check the readiness of meat using a special culinary thermometer. Purchase such a device for home use- good idea. But even without special devices, you can learn how to cook mind-blowing steaks by checking the degree of readiness “by eye.”

When turning the steak from one side to the other, do not use a wooden spatula or fork. For this you need special forceps without sharp edges so as not to accidentally pierce the meat. At the slightest violation of the integrity of the crust and structure, all the accumulated juices will immediately come out of the meat, and then the steak will become tough.

There are many recipes for cooking steak in a frying pan at home. And the set of ingredients, as a rule, is always the same: olive, vegetable or butter, rosemary, garlic, salt and pepper.

Let's give classic recipe cooking steak medium rare with step-by-step instructions.

Before cooking begins, the meat is prepared and marinated. For the marinade, olive oil, a mixture of spices and herbs, and salt are used. The meat is rubbed with the resulting mixture and infused in the refrigerator for several hours.
After this, it is fried on both sides in a hot dry frying pan. But it is recommended to place the meat diagonally on the grill pan. Each side requires 2 minutes of cooking, then the meat is turned over to the second side and cooked for another 2 minutes.
After this, you need to turn the meat over again, only this time place it in such a way that the protruding ribs in the pan are placed on the other side, so that when frying, lines from the grate appear.

To make the meat taste creamy and spicy, add butter to the frying pan at this point. a small amount chopped garlic and a sprig of thyme. Melted and flavored butter is poured over the steak. The same must be done again on the second side. Thus, fried lines are formed on the meat, which will intersect, forming squares. A total time Toasting will take 8 minutes.
After this, you need to wrap the steak in food foil so that the meat is infused and retains all the juices inside under a thick crust. After 10 minutes, you can unwrap the steak, remove the thyme sprigs and serve the dish.
A large, delicious steak is served on a warm plate, which will keep the meat warm until the end of the meal. Fried meat does not require any special side dish in addition. The meat itself is already considered an excellent dinner. In addition to hot and juicy steak It is more appropriate to offer salad, young greens, as well as fresh or grilled vegetables. But without sauce, the dish may seem incomplete.

And these are not all the nuances that must be observed when preparing steak. Attention needs to be paid to some more details.

There is no need to give up fatty cuts of meat - fat makes the steak juicy and helps maintain softness during cooking.
Ribeye is great for honing the skill and dexterity in cooking steaks for beginners in the culinary business.
The steak is fried in a hot frying pan. If you lower the meat onto a still heating surface, the crust will not form in a matter of seconds, and valuable juices will immediately come out of the meat. Therefore, if you like your steak fully cooked without... pink meat, then you need to fry the steaks for hot frying pan on both sides until a crust forms, and then remove to finish cooking in a preheated oven for a few minutes.

It is not recommended to fry more than two pieces of meat in one pan at the same time. First, it will be difficult to flip the steaks and change positions in the pan. And secondly, a large number of cooking meat will cool the heated frying pan, causing the meat to release a large amount of liquid, and then the frying process will change to stewing.
Before serving, the fried meat should sit and rest. Therefore, immediately from the pan, wrap the steak in foil and set aside for 10-15 minutes. During this time, the meat will become softer, cool a little and be saturated with all the flavors.

And don’t despair if the first time you don’t succeed in preparing a juicy steak to the desired degree of doneness. In cooking, the main thing is not only to have knowledge, but also to have experience. Each time with frequent practice, the steaks will turn out better.

To learn how to cook a beef steak in a frying pan at home, watch the following video.

The classic steak is portioned piece beef meat about 3 cm thick, toasted on both sides. Steaks can have different degrees of doneness, the main ones being Rare (with blood, the finished steak has an internal temperature of 45°C to 50°C), Medium degree (medium doneness, steak temperature is from 55°C to 60°C) C) and Well-done degree (deeply fried steak with a temperature of 65°C to 70°C).

Ideally, the readiness of a steak of varying degrees of doneness is determined using a culinary thermometer, however, in our everyday life home reality This method is used extremely rarely, determining the readiness of the dish, as they say, by eye.

When choosing the degree of heat treatment of a steak, you need to remember that when overcooked, the meat loses its juice and becomes dry and tough. However, it is mainly amateurs who like to eat rare meat. The most popular around the world is the medium-sized steak, which is uniformly brown in color but releases pink juice when pressed.

The most common side dishes for steak are grilled vegetables or fresh vegetable salads.

Beef steak - food preparation

To prepare a real beef steak, you need beef flesh without veins and bones from the “intercostal” part, and this should ideally be “fresh” meat, then the dish will turn out juicy and flavorful. Such meat should be cut into pieces approximately 3 cm thick.

If you nevertheless cook a steak from meat that has been frozen (for example, by purchasing a portion of beef prepared for steak), defrost it, if possible, in the main compartment of the refrigerator. This will take quite a lot of time, but this way it will best preserve its properties. You can speed up the defrosting process by placing the meat directly in the package. cold water. But don't defrost the steak in microwave oven, even in defrost mode, since its top layers will begin to cook, and the middle will still be cold. As a result, it will be problematic to fry such a steak evenly. And even more so, you should not defrost meat by immersing it warm water.

Another important advice for beginner cooks: selected meat, which is usually used to prepare steak, is not beaten, otherwise it will lose not only its structure, but also all its juices.

In addition to meat, to prepare a steak you need to stock up on any (preferably olive) vegetable oil and a set of spices or herbs. Steaks are salted only when they are ready, before serving.

Beef steak - preparing dishes

To cook steak you need a frying pan. Ideally, this could be a special grill pan; however, in an ordinary cast-iron frying pan, which is probably found in every kitchen, you can also cook a pretty decent steak. You also need a knife to cook steak. Again, there is a special knife for steak, but in principle, any knife will do, which can be used to cut a piece of beef into beautiful and even pieces for a steak about 3 cm wide. To turn the steak over while frying, you need to have cooking tongs.

Beef steak - best recipes

Recipe 1: Beef steak with butter

A very simple recipe at first glance. By choosing the right meat, cutting it into steaks correctly and frying it for the time you need, you will get a delicious steak, which you will sincerely feel sorry for when you eat it as a vegetarian.

Ingredients:

800 gr. beef;
50 gr. butter;

Cooking method:

1. Rinse and dry with a paper towel beef tenderloin, cut it into several steaks about 3 cm thick.

2. Place the frying pan over high heat and melt the butter.

3. After peppering the steaks on one side, place them on that side in the pan.

4. Then, after peppering the other side, turn the meat over. Frying time is determined by the degree of “cooking” of the meat that you prefer. If it is enough for you that it is slightly fried on the outside and very little on the inside, you should fry for up to 3 minutes on each side; if you want the meat well-cooked on the outside and pink on the inside, frying time on each side is about 4 minutes; to obtain a fried crust and full readiness The meat inside should be fried for about 5 minutes on each side. Salt before serving.

Recipe 2: Steak in the oven

Meat cooked in the oven turns out softer, and the crust obtained by frying the meat in a frying pan prevents the juices from flowing out of it. That is why such meat, especially if seasoned with herbs, turns out so tender and aromatic.

Ingredients:

1 kg beef;
4 tbsp. l. olive oil;
salt and pepper to taste;
herbs (thyme, rosemary).

Cooking method:

1. After washing and drying the beef tenderloin with a paper towel, cut it into pieces about 3 cm thick (you should get about 4 pieces).

2. In order not to pour olive oil into the frying pan, marinate the resulting steaks in oil with herbs for an hour, and then send them to a well-heated (up to 250 degrees) frying pan and fry for about 2 minutes on each side to get a crust.

3. Then place the fried steaks in the oven, preheated to 170 degrees, and bring them to the desired degree of readiness within 10-15 minutes.

Recipe 3: Beef steak with red sauce

Steaks with red sauce are a real gift for gourmets. If you like to experiment, try serving regular beef steaks with red sauce and grape juice, red wine and pepper, and you will receive gourmet dish, which will exceed all your expectations.

Ingredients:

1 kg of beef steaks;
3 tbsp. l. flour;
2 tbsp. l. butter;
1.5 cups broth;
0.3 glasses of red wine;
0.3 cups currant juice;
2 tsp. red pepper;
salt and ground black pepper to taste.

Cooking method:

1. After rubbing the steaks with pepper, fry them on both sides for about 3 minutes on each.

2. Transfer them to cast iron cookware and bake for about 15 minutes in a well-heated oven.

3. Prepare the sauce: melt the butter in a frying pan, fry the flour in it until golden color, then pour in the broth and, stirring constantly, bring everything to a boil and simmer for about 10 minutes. Then pour in currant juice, wine and add red pepper, bring to a boil and turn off.

Serve the steaks with this sauce and potatoes.

Meat should be cut into steaks across the grain to ensure uniform heat penetration into the thickness of the meat during cooking.

If you fry steaks over coals, where the temperature is much higher than in a frying pan, then first fry the steak on both sides for about half a minute to form a crust that prevents the juices from flowing out of the meat, and then continue frying, turning the steak on one side alternately to another.

You need to heat the frying pan for cooking steak over high heat, but you should not allow the oil to smoke, as it will frying pan steak, having burned on the outside, the inside will remain damp and tough. The frying pan is considered to have warmed up to desired temperature if there is a hissing sound when placing steaks on it.

After frying, you should let the steak rest for about 10 minutes (after removing the meat from the heat, just let it sit). Then it will be much softer, since the juices that rise up during frying will be able to be evenly distributed throughout the entire piece.

The readiness of the steak is checked by pressing your finger on it. Rare steak should be tender; well-done is firm, and a medium-rare steak should represent a kind of “golden mean”.