How to cook steak in a frying pan at home

Beef steak

Beef steak

A classic steak recipe that will please all meat eaters. The main thing here is to maintain the temperature regime and not overcook the beef in the oven. Then it is guaranteed to turn out soft and juicy, with an appetizing crust.

Ingredients:

• 300 g beef steaks
• 4 tbsp. soy sauce
• 1 tbsp. vegetable oil
• 1 tsp Sahara
• 1 tsp ginger (ground into powder)
• 3 cloves garlic
• ½ chili
• Salt
• Rosemary

Preparation:

• Before you start cooking, you need to process the meat: wash and dry with a paper towel. 300 grams of beef will make one large steak.
• Ginger and garlic need to be peeled and grated. Instead of a grater, you can use a garlic press: the result will be the same.
• Chili peppers are cut into rings. If you want to add even more spiciness to the dish, you should leave the seeds.
• In a separate bowl, prepare the marinade: mix soy sauce, sugar and sesame oil. Chopped garlic and ginger are also added there along with chili pepper.
• Sugar is added at the very end. To make the marinade taste more natural, it is better to use brown sugar.
• The product is poured with the prepared marinade and placed in the refrigerator. It is advisable for the beef to lie in the spices for about 2 - 3 hours.
• An hour before cooking, remove the meat and let it sit at room temperature. This will help the beef cook evenly and allow you to control the degree of doneness.
• The beef is first cooked in a frying pan. To get a beautiful mesh, use a grill pan. No oil is added: the pan must be dry for the crust to form. Heat the surface to 300 degrees and sear the beef for 10 seconds on each side. You cannot use a fork: all the juice will flow out through the holes and the dish will be dry.
• The next stage is baking. The oven needs to be heated to 200 degrees. The product itself is placed in foil and sent inside. Baking time depends on the degree of roasting. It usually takes 15 – 17 minutes for such a piece. If you want beef with blood, just let it sit for 10 minutes.
• Salt and pepper are added at the very end. This way the dish will not be tough. After removing the meat from the oven, it needs to stand in foil for another 5 minutes. After this, you can add rosemary and serve.

Meat preparation

Choosing a “helper”
It is best to choose a good quality frying pan. Thick-walled utensils, ideally with a non-stick coating, will provide good results.

https://youtu.be/3E3MSEkhR9E

You can't ruin a steak with butter, or... will you ruin it?

The famous British chef Gordon Ramsay knows how to cook steaks. He uses peanut oil for cooking - it has a delicate flavor and can withstand high temperatures without burning. By the way, some chefs prefer to add a little oil only after frying the steak in a dry frying pan.

Are seasonings important?

Gourmets prefer to eat steak without adding any seasonings other than the usual salt and pepper. It should be remembered that salt draws moisture out of meat well, so it is important not to overdo it. You can cook without adding salt, and use it just before serving.

However, many chefs recommend not being shy when it comes to spices and marinades. After all, it is these ingredients that form and emphasize the real taste of meat! Chef Gordon Ramsay recommends mixing black pepper and salt in a bowl, generously coating the steak in the mixture, then placing the meat in the pan.

To get a well-cooked dish, just follow a few simple steps:

1. Heat the pan well
2. Grease the frying pan with a small amount of oil (if you prefer to cook your steak in a dry frying pan, you can do without oil at this stage)
3. Fry the piece of beef for the required number of minutes. Cooking time is individual and will depend on the selected degree of frying, the thickness of the piece, and the characteristics of the cooking device used.
4. Turn the steak only once to prevent it from drying out. Use tongs for turning as... the knife or fork will pierce the meat and valuable moisture will evaporate
5. If you ask a chef how you can make a beef steak tender and juicy, you will probably be advised to cover the meat with foil and let it rest for 3-4 minutes before serving. This will make the dish even more juicy.

The following method of preparing a delicacy is common in steak houses: first, the meat is seared over high heat, and then placed in the oven. Thus, a caramel crust and a delicate taste of the pulp are obtained. If you have a grill, then steak is the first thing to try on it!

— The piece of meat should be cold. Very cold. There is still a common belief that steak should be brought to room temperature before cooking. However, let's try to understand it in more detail. One of the reasons you cook steak over an open fire is because of the neat brown "tan," the distinctive crust.

— The steak should be a little “untidy.” Celebrity chef Jamie Oliver shares this secret. The larger the area of ​​the piece that can be treated with fire, the tastier and more aromatic the final dish will be. To achieve this, you can make several small shallow cuts on the surface with a knife.

— A piece of beef should be cooked asymmetrically. Almost everywhere you can find universal advice: you need to fry meat on different sides for the same amount of time. In fact, it is enough to fry the beef on one side and simply give it a similar color on the other. Otherwise, neither side will receive enough heat to cook.

- Use marinades. Modern trends in cooking steaks tend towards the fact that meat requires additional flavoring seasonings that highlight its taste. If you want to cook a good beef steak at home, then experiment and try recipes with marinades! Culinary experts around the world recommend: herbs and oil, rosemary leaves, balsamic vinegar, dried oregano, whole grain mustard and many other ingredients - everything goes into use!

There are from 9 to 18 different variations of steaks. Each of them has its own character, mood and taste. Accordingly, the cooking method should also be chosen based on the type of steak.

Choosing the right meat for preparing a steak is one of the most important stages of the entire event. If the meat is of poor quality, you risk not only upsetting yourself and your friends with a tasteless dish, but also going to the hospital with severe poisoning. There are some meat selection guidelines to follow:

• Take pieces at least 2 centimeters thick. It is more difficult for thinner ones to set the required roasting level.
• Do not neglect meat with small layers of fat. Fat will add juiciness, taste and aroma to your dish.
• If you cook steaks quite often, then you might want to think about buying a thermometer, with which you can accurately determine the degree of doneness of your steak.
• Smell the meat; if there is even a slight ammonia smell, you should refuse to purchase it.
• If your fingers stick to the meat when you touch it, it is not fresh, or is close enough to becoming so.

The most suitable steak for cooking in a pan is ribeye.

Ribeye is a beef cut from the 6th to the 12th rib of the animal carcass. In English, the name Ribeye consists of two words (rib - rib and eye - eye). While the relationship to the rib is more or less clear, the relationship to the eye is not entirely clear. There is an opinion that the “eye” in the name is due to the similarity of the meat with the pattern of the eye, but this is not so. The eye is the core of the best part of meat with no bone. Hence the name.

Ribeye holds the title of the most popular beef steak on the planet. This is due to its versatility in preparation. It can be cooked on anything from a frying pan to coals. And in terms of taste, it does not lose to any other steak.

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Preference should be given to a cast iron grill pan, as it has a special ribbed bottom that will prevent the meat from stewing in its own juices. All melted moisture will flow into the grooves between the ribs.

Preparing meat for steaks is no less important than the actual cooking.

1. Cut the meat into pieces 20-25 mm thick. An important detail is that you need to cut across the grain.
2. It is better to use fresh, not frozen meat, but if you only have a frozen piece, then it should be put in the refrigerator for a day to defrost. The main thing is not to forget, after you take the steak out of the refrigerator, wipe it dry with napkins or a clean cloth. You also need to keep it in the refrigerator for 15-30 minutes to bring it to room temperature.
3. Before frying, the steak should be greased on both sides with vegetable or olive oil, sprinkled with salt and freshly ground pepper. To add some piquancy, you can add a couple of thyme and rosemary leaves to the pan.

The classic Argentine sauce is a spicy, tangy blend of garlic, herbs and vinegar with a light pepper sauce that goes great with all types of grilled meats and vegetables.

Classic Italian sauce with a spicy taste. It is a combination of the flavors of mint, tarragon, basil and parsley, complemented by the aroma of wine vinegar.

The most delicate combination of cream and mushrooms can rarely leave anyone indifferent. If you haven't experienced this creamy mushroom flavor yet, you definitely need to try it.

It has a delicate taste of beaten yolks, wine vinegar and tarragon. Its disadvantage is that it is not so easy to prepare and requires some culinary skills.

The sauce comes from Sweden. A distinctive feature is its sweetish taste, which at first glance cannot be combined with meat. But as soon as you taste the bitter sweetness of lingonberries with freshly cooked steak, some kind of magic will spin your mind and you will ask for more.

• Decide on the type of steak.

Meat lovers know that the best steak comes only from good beef. Before you go shopping for meat, familiarize yourself with the types of cuts and decide what kind of steak you will cook.

• Ribeye steaks are often chosen for home cooking, which are cut from the thick edge of beef from the 5th to 12th rib of the animal.
• New York steak can be cooked on the bone or without it. It has a rich taste and aroma.
• If finances allow, you can purchase filet mignon, a premium meat with a creamy texture and low fat content.
• An interesting type of steak is T-bone. It's a T-shaped cutout on the bone, so guests will definitely love the look of the dish.
• Porterhouse resembles a T-Bone in appearance, but will be larger in size. On one side of the steak there is meat on the bone, and on the other there is the most tender tenderloin. Perfect for a male company.
• A standard club steak is cut from the back. It will have a small bone, a pleasant aroma and a rich taste.
• Striploin and Tenderloin are boneless fillet meat.

Pork steak

Pork steak

Many people prefer to replace beef with pork for steak. Its preparation has its own characteristics that must be taken into account to obtain the most delicious dish. The marinade chosen here is the simplest, but you can always experiment with a range of spices and sauces.

Ingredients:

• 900g pork
• 3 tbsp. vegetable oil
• 3 cloves garlic
• One and a half lemon
• Salt
• Pepper
• Rosemary

Preparation:

• It is better to buy meat immediately in the form of ready-made steaks. It is rubbed with lemon, salt and pepper, and placed in the refrigerator for an hour.
• When the specified time has passed, a frying pan with a thick bottom is placed on the fire. Heat olive oil on it, add garlic and rosemary. Be careful not to burn the garlic, otherwise the pork will have an unpleasant burnt taste.
• When the garlic and rosemary release their aromas, take them out of the oil and add the pork there. Fry on both sides until golden brown.
• Return the fried garlic to the frying pan and pour water over the meat. It should completely cover the pork. When the water boils, cover the pan with a lid and leave for half an hour.
• After the specified time has passed, remove the lid and increase the heat. The water should completely boil away. Remember to turn the food over so it cooks evenly.
• Before serving, pour the juice of half a lemon over the steaks. It is advisable to do this in a hot frying pan so that the lemon has time to release its aroma and immediately boil away without adding acidity to the dish.

Steak recipes

There are so many variations of steak preparation that it is difficult to count them all. In this article we have collected 5 of the most common but interesting recipes.

New York steak

The classic New York steak is prepared from the loin of the back, near the head of the sirloin. It is very aromatic, appetizing in appearance, and it is not difficult to prepare this steak at home.

How to prepare this dish:

1. Remove the meat from the refrigerator and let it warm up. Afterwards, blot with a paper towel without rinsing.
2. Grease with oil on both sides. Do not use olive oil as it is not suitable for high temperatures.
3. This steak is cooked in a regular frying pan. Fry it for 1 minute on each side.
4. Reduce the heat and simmer the steak in the pan for another 6-7 minutes. A minute before the end, add 30 grams. butter, thyme or rosemary.
5. Remove the steak from the heat, transfer to a wooden board and let cool for 2-3 minutes.
6. Cut the steak at an angle and serve.

This type of steak is called “male” due to its weight. An average steak of this type weighs 350-400 grams. It got its name due to the bone protruding from the meat in the shape of the letter “T”. The recipe for T-bone steak is simple, but it has some interesting details.

1. First you need to take the meat from which the steak will be made. Next, take some cling film or lunch bags and put the steak inside. Wrap it up and put it in the refrigerator for a day.
2. A day later, we take out our future steak, add salt and pepper to taste and let it sit for 10 minutes.
3. Prepare the marinade for baking the steak in the oven: chop the peeled garlic, cut the lemon into small pieces right in the peel. Heat 80 grams in a frying pan. butter, fry the garlic in it, add thyme, lemon, and fry for another 5 minutes over high heat. Then, take out the thyme and mix the marinade in a blender.
4. Grease the meat with butter and fry it in a hot frying pan for 3 minutes on each side.
5. Remove the steak from the heat, place it on a baking sheet and pour over the marinade.
6. Cover the baking sheet with foil and place in the oven for another 10 minutes.
7. Remove from the oven and leave to stand for another 10 minutes. T-bone steak is ready!

This beef steak recipe is unique in that, thanks to the marbled beef, it remains juicy at almost any degree of doneness.

We will need:

• steak meat about 4 cm high;
• 25 gr. butter;
• sprig of thyme;
• one crushed clove of garlic;
• coarsely ground black pepper and sea salt.

How to cook Ribeye correctly:

• two hours before cooking, take the steak out of the refrigerator and let it warm up;
• heat the pan for about 10 minutes;
• blot the meat with a napkin and place it in a frying pan;
• cook for a minute and a half on each side;
• reduce the heat and bring the meat to medium rare, i.e. fry for 6 minutes;
• remove from heat and let rest for about 10 minutes.

This steak gets its name from a culinary trick where the meat is doused with strong alcohol and set on fire. Find out how to do this technique below.

The list of ingredients for this steak is a little wider than in previous recipes:

• Primebeef center tenderloin;
• olive oil for frying;
• half a glass of whiskey/cognac;
• ground black pepper;
• salt.

For the sauce:

• half a glass of Marsala wine;
• 1.5 cups meat broth;
• 3 tbsp. olive oil;
• a large head of chopped onion;
• 3 tbsp. flour;
• 1 tbsp. finely chopped garlic;
• 200 gr. champignons;
• salt and pepper.

Cooking the steak:

1. For the sauce: heat olive oil in a hot frying pan, add garlic, onion, champignons and fry until the vegetables turn golden.
2. Gently sift the flour into the pan, stir and simmer for one minute.
3. Pour in the wine and mix everything again. Afterwards, add broth and cook until thickened. Then, remove the sauce from the heat and let it cool.
4. Cut the meat no thicker than 3 cm.
5. Fry our steaks in a hot frying pan for 3 minutes on each side. Then, carefully bring to a golden crust and the desired degree of frying over low heat, then add salt and pepper.
6. Pour in alcohol and light it with a long match. If the flame becomes too strong, put out the fire with a lid.
7. When the fire goes out, transfer the steak to a plate and serve, first pouring over the sauce.

This recipe is simpler than all the previous ones, however, do not underestimate it, because thanks to it you will get a tender, juicy steak.

1. Cut the meat into 3.5-4 cm thick.
2. Place a piece of butter in a not completely hot frying pan, melt it, and then put a clove of garlic (you can even unpeeled) and herbs there.
3. When the butter has melted, place the steaks in the pan.
4. Fry for 3-4 minutes on each side. If there is not enough oil, add more oil to the pan.
5. It is better to salt and pepper steaks at the end of the cooking process.

Experiment and try different cooking variations. We are sure, even if not the first time, you will definitely get a delicious steak that will decorate the table. Bon appetit!

Chum salmon steak in mustard marinade

Chum salmon steak in mustard marinade

Properly cooked chum salmon will not only be a delight for the stomach, but will also decorate any table. Beautiful fish pieces look very appetizing with a side dish of green beans, broccoli or red pepper. And the unusual marinade gives the fish new notes.

Ingredients:

• 600g chum salmon
• 2 tbsp mustard
• 2 tbsp. lemon juice
• 1.5 tbsp. soy sauce
• 1 tbsp. olive oil
• 1 tbsp. sesame seeds

Preparation:

• Prepare the marinade: in a bowl, mix mustard, lemon juice, soy sauce, spices and olive oil. It is better to take mustard not in grains, but in the form of a paste. This way its taste on fish will be revealed as brightly as possible.
• Chum salmon is placed in the marinade. Make sure all sides of the fish are coated with sauce. It will take about half an hour for it to marinate well.
• Place the chum salmon in a mold or on a baking sheet. To prevent the fish from burning, you can cover the bottom with parchment paper.
• The oven needs to be preheated to 180 degrees. Before sending the fish there, you need to sprinkle it with sesame seeds. It will take about 20 minutes to prepare chum salmon.
• You can serve the dish with a side dish or a salad of fresh vegetables with lemon wedges.

Steak Picanha with chimichurri sauce

This delicacy is very popular in Mexico, and can be prepared in just 30 minutes. However, before this dish you will need to marinate the meat for several hours.

The dish has a slightly spicy taste and spicy aroma, and it will be an excellent solution for a romantic dinner.

Composition of ingredients

The dish contains the following components:

• steaks – 350 g;
• olive oil – 50 g;
• thyme – 3 g;
• dried garlic and rosemary – 5 g each;
• chimichurri sauce – 35 g;
• piri-piri sauce – 50 g;
• salt, spices of your choice.

Step-by-step cooking process

Cooking Picanha steak in the Mexican style is not difficult, and for this you need to follow these instructions:

1. Olive oil should be combined with garlic, thyme and rosemary.
2. The meat must be washed, wiped dry with paper napkins, and greased with the oil mixture on all sides. The picanha needs to be marinated in the refrigerator, and it is advisable to let the steaks sit for 6-8 hours.
3. After the allotted time, the meat must be salted and seasoned with spices on all sides, and placed in a well-heated frying pan.
4. You will need to fry the steaks over medium heat for 4-5 minutes. from each side.
5. While the steaks are cooking, mix the piri-piri sauces with the chimichurri.

Preparation next.

How to serve a dish

The finished meat should be placed on a serving plate, poured with a mixture of sauces, and served while still hot. But as a side dish you can make a salad of fresh vegetables.

Turkey steak

Turkey steak

Turkey is a noble, lean meat that is ideal for preparing poultry steak. It comes with an unusual spicy adjika marinade, which will give even the most ordinary product a unique taste.

Ingredients:

• 500g turkey
• 1 onion
• 100 ml sparkling mineral water
• 70 ml olive oil
• 2 tbsp. ketchup
• Salt
• Pepper
• Adjika
• Oregano

Preparation:

• The onions must be peeled, washed and grated on a fine grater, turning them into a paste.
• In a bowl, mix onion, oil, mineral water, adjika and spices. Mix everything thoroughly.
• For steaks, it is better to buy turkey breast. It needs to be cut into pieces and beaten with a hammer. To avoid damaging the texture, it is better to do this through cling film.
• The broken pieces are poured with marinade, dipped in it on all sides and sent to the refrigerator for a day.
• Before cooking, coat the turkey with ketchup.
• It is better to use a grill pan to cook turkey. You need to fry the pieces on each side for 4 minutes. If you don’t have such a frying pan at home, you can use a regular one, but heat the olive oil before cooking. Another option is to bake the turkey in the oven.

Vegetarian steak

Vegetarian steak

These steaks are not necessarily suitable only for vegetarians. They can be served as an appetizer on a holiday table or eaten for breakfast. Often cheese steaks go in addition to a regular meat dish. The main thing to remember: it is better to use hard cheese so that the pieces keep their shape well.

Ingredients:

• 0.5 kg cheese
• 200g white bread
• 2 eggs
• 4 tbsp. mustard
• A little onion
• Greenery

Preparation:

• Let's prepare the batter. To do this, you need to take bread and make small crumbs out of it. For such purposes, it is better to use a regular loaf that has already been sitting for several days. The onion needs to be peeled and washed, cut into small cubes. Chop the greens. Mix all this with bread. If you have a blender, it is better to swirl the mixture in it for homogeneity.
• Cut the cheese into 4 pieces. A pound of food will make 4 servings. To prevent the cheese from losing its shape, you need to place it in the freezer for half an hour.
• Beat the eggs with a whisk, add mustard and mix well.
• Heat a frying pan with olive oil.
• Take a piece of cheese, dip it in the egg, then in the bread crumbs and quickly place it in the pan. It must be very hot so that the batter does not have time to spread. Fry the cheese for 30 seconds on each side.

Grilled pork steak with Hibiscus marinade

Grilled pork steak with Hibiscus marinade

A very unusual marinade that will pleasantly highlight the meat and give it a beautiful burgundy hue and pleasant sourness. The dish will be aromatic and tender, ideal for those who want to surprise relatives and friends.

Ingredients:

• 1.5 kg pork
• 2 tbsp. hibiscus
• 30g ginger root
• 3 onions
• 5 tbsp. soy sauce
• 1 tsp honey
• 1 tsp basilica
• ¼ tsp. chili pepper
• Salt

Preparation:

• First of all, you need to brew hibiscus. For two tablespoons of tea leaves you will need a glass of boiling water. Wait until the tea cools to room temperature.
• Cut the meat into steaks.
• The ginger needs to be washed and cut into cubes. The onion is peeled and cut into half rings.
• Prepare the marinade: mix onion, ginger, salt and spices, honey, soy sauce and tea in a bowl. Mix everything well.
• The pork should be immersed in the marinade and poured on all sides so that the liquid gets on all sides. Leave to marinate overnight.
• The next day, place the pieces on a grill grid. Remove the stuck onions and ginger, otherwise they will burn in the fire.
• When the coals are ready, place the grid there and fry the pork.

Season with salt

Dry steak cooks better than juicy steak. The salt crystals absorb extra moisture from the beef and create a smooth surface. Salt also denatures the protein found in the meat and makes the flesh more tender. What does this mean? How to deliciously fry a steak in a frying pan by adding salt to it?

Immediately after adding, the salt remains undissolved on the surface of the meat. All the steak's juices are contained within the muscle fibers. Cooking the dish at this stage results in well-done but tough meat.

If you leave the salt on for 3-4 minutes, it will begin to draw out the liquid from the beef that is released onto the surface of the meat. If you start frying the steak at this stage, you will lose valuable juiciness by simply evaporating it in the pan. The temperature of the oil drops, the crust becomes soft, and the inside of the piece of meat becomes dry.

Starting at about 10 to 15 minutes, the brine created by the salt dissolving in the meat's juices will begin to break down the muscle structure of the beef, causing it to become much more tender. At the same time, the brine begins to slowly return back to the meat. After 40 minutes, most of the liquid will be absorbed back into the meat. If you leave the salt on the steak longer, it will gradually penetrate deeper and deeper into the muscle structure, softening it and adding flavor.

This means that you need to salt the meat in advance, preferably several hours before the intended cooking. This is one of the professional rules for frying a steak in a pan.

Steaks with cheese and mushrooms

Steaks with cheese and mushrooms

When you get tired of regular fried meat, you can stuff it with something. Cheese and mushrooms are one of the best flavor combinations in nature. In winter and spring, you can use champignons, and with the onset of autumn, prepare a dish with wild mushrooms.

Ingredients:

• 3 pork steaks
• 3 pieces of hard cheese
• 5 champignons
• 3 tbsp. vegetable oil
• 1/5 tsp rosemary
• Lemon
• Parsley
• Salt
• Pepper

Preparation:

• Cut the champignons into thin slices. Heat a frying pan and fry the champignons in vegetable oil.
• Cover the pork with cling film and pound it using a special hammer.
• In a bowl, combine seasoning, rosemary and salt. In addition to black pepper, you can use any spices.
• You need to add vegetable oil to the spices and rub the pieces with herbs.
• Each piece of pork is topped with a sheet of cheese and mushrooms. If the cheese is unsalted, you can add salt to the mushrooms.
• Place the pork halves together and secure with toothpicks.
• Preheat the oven to 200 degrees. Place parchment paper on a baking sheet to prevent the product from burning. Wrap each piece of pork in foil and place on paper. You need to bake for about an hour.

Steak Picanha from Miratorg with herbs and garlic

Steak Picanha, baked on a charcoal grill with the addition of herbs and garlic, turns out especially tender, juicy and piquant.

Moreover, the calorie content of such a delicacy is low, and it can be prepared for those who are on a diet.

Composition of ingredients

You can make a savory treat from the following list of products:

• Picanha steaks weighing 300-350 g – 4 pcs.;
• chili pepper pod – 1 pc.;
• garlic cloves – 2-3 pcs.;
• lemon – 1 pc.;
• vegetable oil – 50 ml;
• salt – 15-30 g;
• parsley – 15 g;
• seasoning mixture of your choice.

Step-by-step cooking process

Bake steaks on a charcoal grill using the following steps:

1. The greens should be washed, shaken off excess moisture, and finely chopped. The garlic cloves must be peeled and cut into small pieces. You need to carefully remove the zest from the lemon and squeeze the juice out of half the fruit. After clearing the pepper from seeds, you need to cut it into cubes.
2. In a bowl, combine olive oil with lemon zest and juice. After adding chopped garlic and herbs, pepper to the mass, you need to mix it thoroughly.
3. Steaks need to be washed, wiped with paper napkins, and coated on all sides with salt and spices. The meat must be left to marinate at room temperature for 30 minutes.
4. The charcoal grill should be lit and heated under the lid for 5-10 minutes.
5. Grease the cleaned grate with vegetable oil and place the steaks on it. The meat must be placed over the coals, and covered with a lid, fry for 2 minutes. It is advisable that the grill temperature at this moment reaches 230-270 °C. Then you need to turn the grill over to the other side and cook the steak for another 2 minutes.
6. Place the finished steaks on a wooden board and let them sit for 5 minutes.

How to serve a dish

It is better to serve Picanya hot, transferring the steaks to a serving dish and pouring over the prepared sauce. The ideal side dish for this delicacy would be fresh or baked vegetables.

Salmon steak in cream sauce

Salmon steak in cream sauce

When you get tired of your usual dish, you can diversify it with sauce. We will prepare a juicy salmon steak and complement it with a delicate creamy sauce. Great option for dinner or holiday lunch.

Ingredients:

• 3 salmon steaks
• 150 ml cream
• 2 tbsp. olive oil
• 4 cherry tomatoes
• Salt
• Pepper
• Dill

Preparation:

• Marinate the salmon with regular salt and pepper. Coat them with spices and leave for half an hour. At this time, heat the frying pan, and when the salmon is ready for frying, keep it in the frying pan on both sides until a crust forms.
• Boil the cream, add salt and pepper and leave on low heat. To ensure that the taste of the sauce is deep and strong, it is better to choose cream with maximum fat content. The liquid must be stirred continuously until it thickens.
• Wash and chop the dill, add it to the sauce. Before ready, cut the cherry tomatoes into several pieces and throw them into the cream.
• Place the finished salmon on plates and pour the sauce over it. The cream must be hot. You can add a side dish to the dish: rice or vegetables.

How to cook steak in the oven

If the weather doesn’t cooperate or you simply don’t have the opportunity to grill, then you can get by with an oven to cook a gorgeous steak! Cooking meat in the oven is no more difficult than in a frying pan, and to understand how to make meat soft and tender, you need to remember that the container with the cuts should not be in direct proximity to the fire. You wouldn't fry a steak right on top of the flame in a barbecue, so here you need to leave a distance of 7-10 cm.

The time it takes to cook a delicacy in the oven varies depending on a large number of factors, including:

• Desired degree of doneness
• Cut thickness
• Size
• Cooking temperatures

Oven-roasted steaks are ideal for those who want a juicy, flavorful steak while ensuring they don't risk any food-borne illnesses.

Basic steps that will help you understand how to cook beef steak so as not to go astray:

1. Prepare the cut in advance, for example, in a marinade, or simply rub it with flavoring additives: salt and pepper.
2. Preheat oven to 230°C
3. Grill the steak for about a couple of minutes over high heat.
4. Time to put the meat in the oven! It is best to do this without changing the pan.
5. Baking time depends on the type of roasting chosen. If you simmer for 6 minutes, you will end up with blood, if you simmer for 8 minutes, you will get a medium-rare steak. The choice is yours!
6. Don’t forget to let the meat sit for 10 minutes under foil before serving. You will not regret it!

Bon appetit!

Beef steak goes well with various side dishes, both grains and vegetables. Side dishes can help mask flaws in the preparation of meat. Here is an example of the five most successful side dishes for beef steak.

A rather underrated side dish in our latitudes. It has a soft, delicate taste of corn and cream, complemented by the aroma of thyme. In general, if you have not tried corn puree yet, then you should definitely do so and be convinced of its impeccable taste.

Probably everyone will like this side dish, as it is familiar to all of us since childhood. Without a doubt, he occupies one of the highest positions in the personal rating of any person. An excellent addition to fried potatoes would be dill, garlic, basil, etc.

In fact, any vegetable stew will work here. The most popular is asparagus stew. Its tart, slightly sweet taste will appeal to many.

• Brussels sprouts with creamy sauce

Perfect for Brussels sprouts lovers. Although people who don't like it may also like this side dish. By adding cream and lemon juice, the cabbage is transformed and takes on new notes.

An excellent side dish especially in the warm season, when vegetables have a real taste, and not a fake plastic one, like in winter. This side dish can include any vegetables you like. To improve, you can season with salt, pepper, olive oil and herbs.

Whether to marinate beef is not just a matter of taste. Marbled, expensive and fresh beef will in any case make an excellent steak. For example, New York tenderloin is good on its own and definitely does not require a marinade. If there is not enough fat in the purchased piece, and you understand that the dish will turn out dry, you can use a marinade.

A glass of white wine, a mixture of peppers, coriander, ginger, rosemary, vegetable oil 50 ml. Leave the steaks in this marinade for 4 hours.

A quarter glass of balsamic vinegar, half a glass of mineral water, a tablespoon of rosemary, garlic, salt, 50 ml vegetable oil. Marinate the steaks for 2-5 hours.

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Make the following solution: a glass of water, 50 ml vinegar. Rub the meat with salt, then pepper and place in a bag with the solution. Leave to marinate for at least three hours.

As you understand, steaks cannot be sprinkled with the first seasonings you come across and sent to fry. You risk losing the precious flavor of the beef. Marinate the meat in the refrigerator, but be sure to allow the steaks to come to room temperature before frying.

• You can give the meat the flavor notes that you like.
• By adding kiwi, orange or fresh pineapple to the marinade, you can soften the tough fibers of the meat.
• By marinating meat in fermented milk products, you make it tender and soft.
• If you use only salt and pepper as seasonings, you will emphasize the taste of the meat.

The choice of marinade depends on what goal you want to achieve - soften tough fibers or enhance flavor.

It is believed that salt and pepper draw the juice out of the steak. This opinion is controversial among chefs. But it is a fact that some marinades can be considered aggressive and clog the taste of meat. In any case, your steak is your rules. You can experiment and ultimately come up with your own formula for the perfect marinade.

Many professional chefs believe that it is impossible to cook a delicious steak at home. We are ready to argue with them.

The main thing is to buy a good piece of meat and decide on the degree of doneness. It's simple and won't take much of your time.

Preparation

So, you have purchased fresh beef pulp. One steak must be at least 3 cm wide. If you do buy frozen meat, you must first defrost it in the refrigerator. If the meat is packaged, you can put it in warm water to speed up the process. Do not defrost steak meat in the microwave or in warm water. You should also not beat the meat, otherwise it will lose its juice and desired consistency.

For the cooking process you need a grill or a regular frying pan. The steak pieces should be smooth and beautiful, so it is better to use a special meat knife. If you haven't purchased it yet, you can use the regular one.

Ingredients

We will tell you about the simplest, classic recipe for medium rare steak. To prepare you will need:

• Beef
• Salt
• Pepper
• Vegetable oil

Preparation

1. Cut the beef into steak portions. Don't forget about straight edges and the correct thickness.
2. Rub the meat with salt, then pepper. You can add spices during the frying process.
3. Coat the piece on all sides with vegetable oil.
4. Let's start frying. The pan should be hot, after which we place the steak on it. You should not fry several pieces at once, even if you have a large frying pan. In this case, the temperature of the pan will drop, the meat will lose a lot of juice and begin to stew.
5. Fry the steak for 3-4 minutes over medium heat on each side. The temperature of such a steak should not exceed 60 degrees. Ideally, you can measure it with a special thermometer.
6. After frying, let the meat rest for 6-7 minutes. During this time, the juice inside the steak will be evenly distributed and the meat will become warm and tender.

Medium rare steak is ready!

Beef steak in 5 minutes

Beef steak in 5 minutes

If you don't have time to cook, you can cook a delicious steak in 5 minutes. To do this, it is better to choose young beef so as not to waste time beating the meat. Age is determined by color: the brighter and redder the product, the better it is.

Ingredients:

• 3 pieces beef tenderloin
• 100g butter
• 3 tsp mustard powder
• 2 tsp soy sauce
• Pepper

Preparation:

• First you need to melt the butter in the microwave. Add garlic powder and pepper to it. If you don’t have dry garlic at home, you can grate fresh garlic on a fine grater.
• Add soy sauce and mix well. Since soy sauce is quite salty, we will not use additional salt. However, you can add it to taste.
• Each piece is greased with the resulting marinade. Wait half an hour to an hour until the tenderloin is soaked.
• Heat the grill pan. To fry the medium, it is enough to hold the tenderloin in the pan for 2 - 3 minutes on one side, and then turn it over and fry for the same amount on the other. It is better to serve beef immediately after cooking, otherwise it will become tough and after reheating the taste will not be the same.

Relaxation and steak tasting

“Rest” means wrapping the steak in foil for 10-15 minutes immediately after grilling it. This is necessary so that the meat fibers, tense after frying, relax, which will allow the steak to be evenly saturated with juice and butter.

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A rested steak will be juicier and more tender.

You can serve the steak either cut into neat pieces or a full piece. Choose the serving form depending on your preferences. It would not be a bad idea to serve the beef steak with sauce and some kind of side dish.

https://youtu.be/aTqa15pBd4A

Beef steak sous vide

Beef steak sous vide

Sous vide is a special technique for cooking meat. It takes a very long time to prepare, but the dish turns out very tender and aromatic. You will never achieve this result with regular frying or baking. The recipe only describes the technique, but you can add marinade or sauce at your discretion.

Ingredients:

• 700g beef
• Salt
• Pepper

Preparation:

• Prepare the product: wash and remove all films. Beef should be refrigerated for at least two hours before cooking. Season the beef with salt and pepper. To make the aroma multifaceted, it is better to use a mixture of 5 peppers instead of regular black pepper.
• To cook beef using this technique, you need to place it in a plastic bag with a special zipper. To release all the air, a tube is inserted into the opening of the bag. The meat is immersed in cold water so that it completely covers the beef. All air should escape through the tube. After this, you need to remove the tube as quickly as possible and fasten the bag until the end.
• Measure the thickness of the beef. For a piece of approximately 4 cm, it will take 3 hours at a temperature of 60 degrees. The easiest way to do this is in a slow cooker: all parameters can be set automatically. If you don’t have a multicooker, you need to control the temperature yourself. Pour hot water into the pan and place the food in it so that the water completely covers it.
• After 3 hours, remove the meat and drain the water from the bag.
• Preheat grill pan to 300 degrees. You need to fry the piece for 15 seconds on both sides to get a beautiful crust. Do not overcook the dish, otherwise all your efforts will be in vain.
• You can serve the dish with grilled vegetables by frying potatoes, onions and peppers in a frying pan.

How can seasonings be used?

Before cooking the steak, apply your favorite rub seasoning blend. This will allow the herbs and spices to penetrate deeply into the meat during frying and permeate it with flavor through and through. How to fry steak in a frying pan so that it is flavorful? The best seasonings for tender beef are:

• Basil. It will give the steak a pleasant “Italian” taste. Use it alone or with the addition of oregano, rosemary and thyme for even more flavor.
• Black pepper. You can never go wrong with a mixture of salt and black pepper. Use this seasoning as a staple when you cook beef.
• Cayenne pepper. If you like a little heat, you can use the spice instead of black pepper.
• Chili powder. This is another great way to add flavor to meat.
• Garlic. Goes with absolutely everything. You can never go wrong with roasted or minced raw garlic or garlic powder.
• Mustard. If you like a light flavor, mustard or dry mustard powder is what you need.

How to determine the degree of doneness

There are 5 main degrees of meat roasting:

• Rare
• Medium rare
• Medium
• Medium well
• Well done

Most often they ask to cook medium : the product turns out soft and juicy, with a pink center. Rare and medium rare – not for everybody. In these cases, the core is lightly fried and remains red. When roasted rare, the presence of blood is allowed. This degree is best used only for very high quality meat.

But for well-done it is better to choose young calves. With regular beef, the dish will turn out to be very tough and is unlikely to please the person who cooked such a steak.

To fry rare, the beef is cooked in a frying pan for 1 - 2 minutes, after which it rests in foil for another 10 minutes. For medium rare, you will need 3 minutes in the frying pan and 8 minutes of rest. For medium, you need to hold it for 3 - 4 minutes on a heated surface on both sides, and then let it rest for 7 minutes. With medium well, the product is fried for 5 minutes, and with well done – 6 – 7.

Steak

Grilling a steak

• Cook beef steak only from fresh meat. Frozen will be less soft and juicy
• If you turn it every 30 seconds while frying, you will get a juicier steak than cooking it first on one side and then on the other.
• Approximate doneness can be determined by pressing the steak with your finger. A lightly cooked steak will be softer and more pliable, while a more heavily cooked steak will be tight and dense.
• It is better to serve steak on warm plates with well-sharpened knives.
• Do not cook more than 2 pieces in one pan, as adding more steaks will cause the temperature to drop and the steaks will simmer rather than fry.
• Never turn a steak with a fork, because the meat juices will leak out through the holes left by it.

Steak degrees of doneness

Many cookbooks give importance to the degrees of doneness of steaks, since the same piece of meat with different degrees of doneness has a different taste. Here are 7 classical degrees, more about which you can read here.

Using the example of a Ribeye steak, 20-25 mm thick, we will tell you how to cook a beef steak in a frying pan to one of the most beloved degrees of doneness by many - Medium.

1. Place the frying pan on the stove and heat it up high.
2. At this time, grease the steak with vegetable or olive oil, sprinkle with salt and pepper to taste.
3. Next, place the steak in the pan and fry for 2 minutes on each side. You can turn the steak using special tongs or a regular spatula. But it is advisable to do this with extreme caution so as not to damage the meat. Don't forget about the edges of the steak, which also need to be fried, about 30 seconds on each side.
4. After frying, the steak should be allowed to “rest”, covered with foil.

Tips for cooking steak

For steaks, choose the best meat: any defect will be heard in the taste of the dish. The product must be stored in the refrigerator before cooking. An hour before putting it in the pan, you need to leave the pieces at room temperature.

If you do not buy ready-made steaks, but cut the piece yourself, then cut across the grain. In this case, it is advisable that the thickness does not exceed 4 centimeters , otherwise it will not cook well.

When cooking, you should choose grill pans or a container with a thick bottom. Before laying out the pieces, the pan must be heated. If you don’t have a special thermometer at home, you can check the readiness of the container by eye: it should be hot, but not smoking. When you place the meat on the surface, it should sizzle.

You can check the readiness of the steak by pressing on it . Rare roast will be soft, while well-done will not be as pliable. Medium is something in between: not very soft, but not hard either.

Steaks

In order for the piece to cook evenly, it must be turned over frequently . If you use a grill pan, then it is enough to do this twice to preserve the beautiful pattern on the surface.

If possible, warm the plate before serving. This will allow the pieces to stay warm and juicy for a longer time. Before cutting, knives need to be sharpened : a dull knife can ruin the beautiful structure of the beef and your efforts will be in vain.

You can see how to properly cook a classic steak in this video:

How to fry steak at home in a frying pan

The name “Ribeye” comes from the English “rib”, which means rib and “eye” - eye. Everything is clear with the “rib” - meat for steak is taken from the dorsal part of the rib section of the carcass in the segment between the 5-12th rib. Opinions differ as to why the name contains the word “eye”. Some people believe that the shape of a steak resembles an eye. Others refer to the terminology of Western butchers, where meat separated from the bone is called "eye". In any case, ribeye is deservedly considered a classic steak. Choosing meat for ribeye steak

A delicious ribeye steak is, first of all, the right meat.
It should be deep red in color, with a sufficient amount of fatty layers. Marbled Ribeye meat has a special softness - this is a consequence of feeding the animal with a grain mixture and the fermentation process of the product. You can dry-age it in the T-Bone steakhouse store located on the Capital Market, or place an order for steaks in the T-Bone online store. Conventionally, they are divided into meat without bones and meat with bones. There are several types of ribeye: boneless, with a small bone and a long fragment of rib bone. T-bone ribeye is a steak with a short rib bone and is taken from the thick end. This meat is most often used for barbecuing. - this is part of the thick edge with a larger rib bone and a large amount of fatty layers. Its weight varies between 500-700 grams. It’s better to cook this on the grill or barbecue. Tomahawk steak is the largest of the ribeyes. It has the longest rib bone. Approximate weight: 1 kg. Due to its impressive thickness, this steak is usually cooked either in the oven or on the grill. What to fry steak on?
All types of ribeye steak are fried at home. Classic Ribeye and bone-in Ribeye are cooked in a frying pan until medium. And when a Cowboy steak is prepared at home, it is first fried to a thick crust, achieving the desired doneness by baking it in the oven. They do the same with the Tomahawk. Before we tell you how to grill steak at home, remember that you will need a cast iron grill pan because the steak pan needs to have a thick bottom. Chefs disagree on how hot the pan should be. Some believe that frying over medium heat is enough, others try to make the fire stronger and then gradually reduce it. The third method: heat the frying pan very high, and then sharply reduce it and start frying the steak over medium heat. There will be enough heat. Steak on a grill pan acquires appetizing stripes or a mesh pattern, as well as a special taste. Therefore, if you have such a frying pan, use it to cook Ribeye. If not, you can on the T-Bone website.