© Provided by: MAXIM By publishing this instruction, we decided to kill two birds with one stone: a potentially first-class kebab maker in you, a fifteen-month-old bull on the nearest farm. “We will make the best-selling steak in the world - ribeye,” said our expert, chef of the Moscow Torro Grill restaurants Kirill Martynenko, opening the refrigerator. “It’s a classic because when people say the word steak, they usually mean ribeye.” “It’s difficult to fry thick steaks at home,” continues Kirill. — There is a high risk that a 7–10 cm piece will not be cooked, or will be cooked unevenly, or will be completely overcooked. To determine doneness, cooks use meat thermometers and other tricks. An inexperienced person will not be able to determine the degree of readiness of meat by eye. But if you do decide to cook a large steak, follow our advice, and then put it in the oven to finish cooking.”
Shopping list
● Beef
© Provided by: MAXIM Beef “You need to take either an already cut steak or a special cut from the supracostal part of the carcass,” Kirill admonishes. In this case, the beef should be marbled (with a large amount of white fatty inclusions - they are what give the meat its taste) and in no case frozen. It’s also not worth overpaying for steamed beef. “In order for the fibers to become softer, the meat must mature for at least two weeks. The ideal temperature inside the refrigerator is zero degrees,” the expert assures. Choose Australian or American meat. The bulls there are raised specifically for steaks and fed wheat and corn, which makes the tenderloin marbled (read: high-quality and tasty). It is unlikely that you will be able to find out the age of the animal you are buying, but know: the bull must be slaughtered at 12–20 months of life.
● Sunflower and butter ● Black pepper and salt ● Herbs (at your discretion) ● Washing powder. It is not needed for steak, we just decided to remind you so that you don’t forget again.
How to do
“Beef is the only meat that has several degrees of doneness, and they can be clearly controlled,” says the expert. We decided not to go into the professional subtleties of the chefs and, showing an undemanding but human taste, asked for a medium-rare steak (the chefs call it medium). Here are instructions for repeating Kirill's feat.
Types of steaks and features of their preparation
In order to cook a steak in a frying pan, you need to choose a cut of bull and cook it correctly. Steak is the national dish of America, where there are 100 types of cuts.
Let's look at the main types of steaks, from classic to alternative, learn how to cook them correctly, and understand the taste and characteristics of popular types. What cut is suitable for the frying pan? Which cuts require marinade? What kind of meat can't be done without the oven? We tell you in a detailed guide to steaks.
Ribeye
A ribeye steak is a fillet of marbled beef, which is taken from the thick end of the rib section, from the 6th to the 12th rib of the animal. Consists of 4 muscles.
The meat is considered premium - it has the perfect combination of fat and meat. This is because during the life of the animal the muscles bear minimal load, plus the cow is kept on a special diet: milk and fresh herbs.
Fat layers soften muscle fibers and give a pleasant nutty aroma. Thanks to this, the meat melts in your mouth and turns out juicy and soft.
This is a versatile steak that can easily be cooked at home in a frying pan.
How to choose a ribeye steak and prepare it for frying?
The thickness of the ribeye steak should be between 2 and 3 centimeters. Pay attention to the top part of the piece - it should be fatty, with loose meat fibers. This is the most delicious part, it is separated from the steak by a large layer of fat.
The steak should be fried when it reaches room temperature, about 15-20 minutes.
How to cook ribeye steak?
You need to grease the frying pan with sunflower oil and salt. The ribeye is cooked first over high heat until a crust forms for 1 minute, then over moderate heat. Chefs recommend cooking it medium rare. The whole process takes 6 minutes. If you want to cook the meat better, you need to reduce the heat.
Cowboy steak
Cowboy steak is the same as ribeye, only served on the bone. The cut comes from marbled beef and is served with a side of the rib, which adds flavor to the meat. The steak is so called because it looks like an axe. For example, a tomahawk steak is the same ribeye, but on a bone of 15 centimeters, reminiscent of an Indian military weapon. Differs from cowboy steak in the length of the bone.
The bone gives a piquant flavor to the meat - it acquires a rich aroma with a slight nutty aftertaste. We take salt, pepper, oil, herbs. It is these ingredients that give a pleasant aftertaste and remove the unpleasant feeling of fat.
How to cook cowboy steak?
Before cooking, you need to dip the piece into the mixture of ingredients - and after 20 minutes, place the cowboy steak in the frying pan. The meat must be quickly fried over high heat (60 degrees) for 1 minute on all sides, and then placed in an oven preheated to 200 degrees. The time depends on the degree of roasting, medium is recommended (3 minutes).
Striploin
Striploin is cut from the loin with a thick layer of fat around the perimeter of the steak. It looks like the outline of a palm or sole, and is 2-2.5 centimeters thick. It is also called “New York” because it was served for the first time in one of the restaurants in America and became a signature men’s dish. The peculiarity of steak is that it consists of one muscle and has thin intermuscular fat. It is fat that makes the meat flavorful and juicy.
Cooking striploin is more difficult than ribeye. Ribeye can be cooked in a frying pan, but strip loin is preferable to cook on a grill pan. It is important not to dry out the meat, because this part is difficult to prepare. It is necessary to carefully monitor the steak.
If you like to cook steaks, this cookware will help you cook the dish correctly. The cost of a frying pan is equal to the cost of a high-quality striploin. Don't be lazy, prepare the dishes.
How to cook striploin?
The meat should be at room temperature. It is very easy to dry it out. You need to cook first over high heat until a crust forms on different sides, then over low heat. Approximate cooking time is 4 minutes. After cooking, cover with foil - the meat is soaked in salt and pepper and releases juice.
The ideal degree of doneness for New York steak is medium rare. In order for the steak to turn out noble, when serving, the fat layer is separated - a line on the meat.
Skurt
Skirt steak is cut from the diaphragm of a bull, it is also called “butcher steak” or “machete” because it looks like a wide agricultural knife. This results in a liver-like flavor of the meat.
Machete is tough meat and has a rich flavor. This type of steak is alternative and is made from non-premium meat. The inside of the cut is hard, you must use a tenderizer, beat the meat and let it marinate.
For the marinade, you can use garlic, ginger root, olive oil, soy sauce, cilantro, chili pepper and honey. If you first let the meat steep in the marinade, then 6 minutes will be enough for frying in a frying pan on different sides.
How to cook steak skirt (machete)?
If you do without marinade, the main rule is not to dry it out. Pre-grease the meat with oil, salt and pepper, fry over moderate heat for 6-7 minutes. You need to turn it over every 2 minutes. For skirt, the ideal roast would be medium rare.
Flank
Flank steak is an alternative steak made from non-premium meat that is cut between the ribs and thigh of the animal. This cut has tough fibers, the steak is firm, but with a distinct aroma. The piece is similar in length to a machete, but has an oval shape.
Like the skirt, it is recommended to marinate the flank for 4-5 hours with chimichurri sauce, wine vinegar, soy sauce and honey. The flank steak will become softer and tastier, and will cook much faster. This steak can be fried without marinade in a grill pan, but if you fry it at home in a frying pan, a marinade is necessary.
The peculiarity of this steak is its correct cutting across the grain. The pieces of meat should be thin, about 2 centimeters.
How to cook flank steak?
If you marinated the flank, then you need to fry it in a frying pan for 10 minutes. Turn over every 2 minutes. The ideal roast for such meat would be medium or medium rare. After frying, let the meat sit and release the juices.
Filet mignon
Filet mignon or tenderloin is a classic steak that is cut from the psoas major muscle. The meat is very soft, there is no fat in it, because this piece is not used in the life of the animal. The shape of the meat resembles carnadash, from which small cylinders up to 6 centimeters thick are cut. Steak is considered expensive because the animal can only produce 500 grams of this meat.
The meat melts in your mouth, tender and velvety. This piece is called “female”, as it is valued for its softness.
How to cook filet mignon?
The filet mignon does not need to be marinated; we immediately place it in the pan, first seasoning it with pepper and salt. Next, fry for 3-4 minutes on both sides until crusty, after which the meat needs to be wrapped in foil and allowed to soak in the juice.
There is another option for preparing filet mignon: fry it in a frying pan and put it in the oven for 10 minutes. The meat melts in your mouth, the delicate texture literally falls apart.
Recommended cooking for filet mignon is medium. Don't forget to coat the meat with oil before adding it to the pan.
Chateaubriand steak
Chateaubriand steak is taken from the widest part of the cow's spine. The steak is named after the writer François-René de Chateaubriand, who came up with the recipe for the meat. It is prepared whole, not cut into pieces, unlike filet mignon. Its special feature is its thickness - 5 centimeters, and is prepared from a large tenderloin for several people and served whole. An ideal dish for guests.
The peculiarity of the meat: it is tender; sauces are used for juiciness, since without them the dish becomes lean. The dish is usually prepared with blood, lightly fried inside.
How to cook Chateaubriand steak?
The steak is first fried in a very hot frying pan for 1 minute on each side. Next, transfer to the oven (200 degrees) for 15 minutes. The ideal roast for meat is a well done, medium crust and soft flesh with blood in the center. The meat is served with French béarnaise sauce, which contains melted butter, egg yolks, shallots, chervil and tarragon, as well as white wine or white wine vinegar. Let the meat rest in a warm place, and then serve, not forgetting the traditional sauce.
Tibone
T-bone steak is a piece consisting of two muscles, and between them a bone resembling the letter T. The peculiarity of the steak is that on one side there is ribeye (the meat is tender and lean), on the other side there is striploin (the rich taste of the meat). When cooking steak, it is important not to make it dry.
How to cook t-bone?
Fry the steak in a hot frying pan for 15 minutes, turning every 2 minutes. Important: the heat should be moderate, and the part with the striploin cut should be kept to the side and not in the middle of the frying pan. After cooking, you need to leave the steak for 5 minutes for it to “cook”. For this we choose medium rare roasting.
Chuck roll steak
This steak is taken from the cervical region of the animal. The meat resembles ribeye tenderloin, but has a dense, sinewy texture. To make the steak tender, the meat is marinated. Ideal for baking in the oven, stewing and kebabs. For example, if you want to cook a stir-fry, then chuck roll is an ideal option.
How to cook Chuck Roll?
If you have chosen this particular part of the meat for steak, then you need to first soften it in the marinade or make cuts in the veins. The meat will be soft: fry it for 2-3 minutes on each side over high heat for 5 minutes, and later on low for a couple of minutes on each side until medium-done.
Picanha
The steak is taken from the upper thigh of the animal. It is distinguished by its fatty layer and the triangular shape of the tenderloin. Brazilians love this cut: they fry the meat over an open fire, turning it over on different sides, and make cuts and kebabs. An important rule when preparing a dish: do not dry it out; you need careful attention to the steak. The meat turns out juicy and rich due to the fat layer.
How to cook picanha?
First, leave the steak to marinate, and then send it to a hot frying pan, adding pepper and salt, frying on both sides for 2-3 minutes. Then fry over low heat for another 3 minutes, turning every 30 seconds. Let it soak in the juice, leaving the meat in foil for 1 minute. The steak is ready to serve.
Sirloin steak
The meat is taken from the rump of the animal - it is soft and aromatic. The tenderloin resembles a triangle, and the meat itself is covered with 70% fat. Sirloin is easy to dry out, so they prefer to bake this meat in the oven.
How to cook sirloin?
To bake sirloin, you need to add salt, pepper and make a marinade. We recommend adding rosemary, thyme and herbs. Preheat the oven to 190 degrees, then let the meat bake for 1.5 hours.
If you choose a steak for frying, do it medium rare. Fry the meat for 3 minutes on both sides in vegetable oil. When the steak is ready to serve, let it rest for 1 minute.
Baseball steak
The tenderloin is taken from the central part of the beef, a piece from the sirloin, the cut is made from the thigh muscle. The steak is called this because the cut looks like a baseball and when cooked takes on a rounded shape. The ideal roast for baseball is medium rare.
How to cook baseball steak?
It is important not to dry out the meat when frying - it may turn out lean. Let the steak come to room temperature and remove the connective tissue. First you need to pepper, salt and stir in vegetable oil. Heat the pan, fry over moderate heat for 7 minutes, 3-4 minutes on each side. Wrap the steak in foil and hold for 2 minutes, then cut across the grain and serve.
Top blade
The top blade is a cut from the outer part of the shoulder blade, which is divided into 2 parts by connective tissue. The meat is tender and aromatic, ideal for stewing and barbecue; when frying, you should follow some rules.
The veiny line dividing the steak interferes with frying - it can easily dry out and turn into rubber. There is also an underblade cut - from the inside of the shoulder blade. They are similar in texture and preparation.
It's important to cook over moderate heat—high heat can make the steak tough. To ensure that the meat is soft and juicy, marinate the tenderloin first. For the marinade, take onion, honey and sugar, wine vinegar. If you decide to fry a steak in a frying pan, then medium is suitable for frying.
How to prepare a top blade?
A few hours before frying, the steak should lie at room temperature. Heat the pan and fry over moderate heat for 2 minutes on both sides. To make the meat juicy and aromatic, keep it in foil for 5 minutes after cooking. The top blade will be saturated with juice and will be fragrant.
Denver steak
Denver steak is a long alternative cut of meat, taken from the shoulder. There are small veiny streaks, but the meat is soft and tender. This steak needs a marinade, so the meat will be soft and melt in your mouth. For him, aging is important - the longer, the tastier.
How to cook Denver steak?
Cut pieces 2 centimeters thick across the grain. The marinade is made from vegetable oil, onions, smoked paprika, garlic, tomato and pineapple juice, salt and pepper. Pour this marinade into a frying pan and place the meat in the refrigerator for 5 hours. Now let's start frying: heat the frying pan and fry for 2 minutes on each side, then keep on low heat for 6 minutes. Let rest for 5 minutes in foil.
Flat iron
Flat iron is an alternative steak that comes from the outside of the shoulder blade. This cut is similar to the top blade, but the veins are cut out leaving flat pieces of fillet. For it, you need to make a marinade first so that the meat does not turn out to be overdried. Ideal doneness - medium.
How to prepare a flat iron?
The rule for all alternative steaks is to marinate first. For a flat iron you will need Dijon mustard, oyster sauce, cilantro, vegetable oil and honey. Mix the ingredients and place the meat with the marinade in the pan. Marinate for 40 minutes. Heat a frying pan and fry over medium heat for 5 minutes, 2 minutes on each side. Let the meat soak for 5 minutes in foil.
Ramp steak
Rump steak is a cut from the back of the thigh without fat, has large fibers, which means the meat is tough. Its rich flavor is similar to filet mignon, but at a much lower price. This is an alternative steak that needs a marinade.
How to cook steak?
First, we make the marinade and soak the meat for 8 hours. It is best made with teriyaki sauce or wine marinade. Place the meat in a hot frying pan and cook over moderate heat for 6 minutes, 3 minutes on each side. Wrap in foil and let sit for 5 minutes. The ideal roast for steak is medium rare. The meat will be soft, juicy and flavorful.
Entrecote
Entrecote steak is taken from the rib cut or from the loin; it is the same ribeye, which can be either on the bone or without. Entrecote translated from French means “between the ribs.” Ideal doneness - medium.
How to cook entrecote steak?
Like all steaks, let it sit at room temperature. For cooking you need a thin frying pan. Heat a frying pan, salt and pepper the meat and dip in olive oil. You need to cook over high heat for 1 minute, and then over moderate heat for 5-6 minutes. The result will be juicy meat, aromatic and melting in your mouth. Antercut is a classic steak.
Bavet
The tenderloin is taken from the flank of a steer. The meat resembles the shape of an iron, and the fibers are arranged lengthwise, with a distinct texture. Bavette steak is also called sirloin flap; it is inexpensive and ideal for cooking with a marinade. Ideal doneness - medium.
How to cook bavette?
First you need to take out the steak and use a paper towel to remove excess moisture. Next, let the meat brew for 30 minutes. Dip the meat in olive oil, but do not add salt or pepper. Fry the steak over high heat for 1 minute on different sides. Reduce the temperature and keep the meat for another 2-3 minutes over moderate heat. Remove the steak, wrap it in foil and let sit for 2 minutes. The meat will be juicy, aromatic and tender.
What to eat and drink with
Side dishes
“Since meat is a substantial meal, and steak is a hefty piece, a light side dish is needed,” says the expert. — Lettuce leaves and grilled vegetables (or just vegetables) are suitable. The classic in the form of mashed potatoes is a heavier option, but it’s good if you’re really hungry.”
Sauces
“The best sauces for steak are creamy sauces, such as mushroom, as well as pepper or tomato-based sauces. Another good addition is pesto sauces, when herbs and butter are mixed in a blender,” says Kirill and warns that sweet and sour sauces, no matter how much you love them, absolutely do not go well with beef.
