Juicy beef steak - 8 recipes and cooking tips

Juicy beef steak in a frying pan - the recipe is quite simple. Meat with an appetizing crust and tender flesh - what could be more desirable? Many people dream of getting meat steaks as a result of their labors in the best traditions of the genre. But achieving the desired degree of roasting and not spoiling expectations is something not every housewife can boast of. Men especially love steaks; they simply cannot live without meat. A tasty piece can satisfy the hunger of any man, so steaks will come in handy for lunch and dinner. Try cooking beef steak like in our recipes.

Cooking steak: instructions for use

Primitive people, roasting meat over a fire, did not imagine that they were at the origins of the steak culture, because in those days it was the only way to prepare meat. Later, the priests of Ancient Rome offered thick pieces of meat to the gods in the ritual of sacrifice, fried on both sides on a grill right in the temple. However, the first recipe for meat steak, officially published in a cookbook, was born in Great Britain in the 15th century, and soon all of Europe was frying steaks in different versions, depending on the culinary traditions of different countries. After Columbus brought cattle with high-quality meat to America, steaks began to be cooked on the American continent, and in a short time this dish became part of the national cuisine of the New World. It was in America that cooking steaks turned into a real art, and every American chef knows how to deliciously fry a steak. There are certain subtleties that relate to the choice of meat and various culinary techniques of frying, knowledge of which will help in mastering this virtuoso art. So, let's try to cook meat steak at home!

What types of steaks are there?

There are many types of steaks. For example, a thick piece of boneless beef, with a layer of fat, cut from the rib part is a ribeye, and a thin layer of boneless meat from the back is a striploin, which has an almost triangular shape. New York steak is similar to striploin, but has no fat. Portehouse is the largest steak from the lumbar region, and filet mignon is the most expensive, juicy, tender and tasty steak from the only round muscle in the body of a bull. T-bone steak is T-shaped meat on the bone and combines two types of meat - fillet and thin edge. "Angleterre" is prepared from the meat from the inside of the shoulder blade, and "Cafe de Paris" steak is made from a piece of the softest meat from the shoulder blade. Quasimodo steak is cut from the lumbar region of the back, and Montevideo is a rump steak. Round steak is prepared from the upper part of the hip region, club steak is prepared from the thick edge of the back, sirloin is prepared from the thigh part of the carcass, and rum steak is a very thin and well-cut tenderloin. As they say, choose a steak to suit your taste!

Steak is made only from beef

The most important rule for cooking steaks is choosing the right meat. Initially, steaks were prepared from beef, so if they say “steak”, they mean a beef dish. For other meats, clarification is required, so in this case they write: pork steak, chicken, salmon, and so on. But true steak connoisseurs say that steaks made from any meat other than beef are not steaks.

Naturally, the beef needs to be selected - it is believed that for the perfect steak you should take the meat of young bulls aged 1–1.5 years of the Hereford, Shorthorn, Angus and Longhorn breeds, fed on grass, wheat and corn. Bulls that grew up on grain crops, and not just grazed the grass on the lawn, acquire an unusually tender fat layer, evenly distributed in the piece. This is how elite marbled beef is obtained, from which the best steaks in the world are prepared. It is interesting that for classic steaks they take mainly bull meat, and the same dish prepared from cow meat is called beefsteak.

How to choose steak meat

The method of cutting the carcass is also important, since for steaks it is better to take meat fibers cut crosswise, 2.5–4 cm thick. This cutting allows the oil to penetrate the pores of the meat pulp, so the steaks cook quickly and turn out more juicy. By and large, only up to 10% of the carcass is suitable for steaks, so the meat intended for this dish is considered elite and expensive. The back muscles are most suitable for steaks - the fact is that pieces from areas of the body where the muscles are at rest are better cooked and soft. It doesn’t matter whether the meat is on the bone or without it, the main thing is that the piece is complete and you don’t have to cut off unnecessary pieces of fat or sinew from it. And the meat should be fresh, dry, rich dark in color, with a smooth and silky surface. They say that the most delicious steaks come from lightly dried meat. The most important thing is that the meat is not steamed, otherwise the steak will turn out tough, and its taste, which is precisely what fermentation provides, will not be so rich and rich.

We determine with our own hands

The degree of roasting of a steak can be approximately determined by first poking a finger into the meat, and then with a finger into the palm of the other hand.

The hand is relaxed, the muscle at the base of the thumb too - it will feel like raw meat, in steaks it is blue, with blood.

Touch the tip of your index finger with the tip of your thumb - the muscle has tensed, its hardness resembles rare .

By connecting the thumb and middle fingers, we get a sensation similar to a medium rare .

When the thumb touches the ring finger, the same muscle will be similar in density and elasticity to a medium or medium-done steak.

The joined thumb and little finger will cause the same muscle to turn into something like a well done steak.

Attention! Biting your hand during testing is strongly discouraged!

Preparing meat for frying

About an hour before cooking, remove the meat from the refrigerator to allow it to come to room temperature. This is necessary for even cooking of the steak. If you cook frozen steaks, you should put them out of the freezer in the refrigerator in the evening so that they thaw gradually. But experts say that steaks made from previously frozen meat lose a lot in taste.

Some housewives marinate steaks in lemon juice with salt and spices for softness and juiciness, although the choice of marinade is a matter of taste. Before frying, pieces of meat should be coated with olive oil and pepper, but when to salt the meat is a controversial issue. Some argue that you need to salt before frying, while others are sure that it is more correct to salt after the golden brown crust appears, and even better - already on the plate. How best to make it is up to you, in accordance with your personal taste preferences.

What kind of vessel is used to cook steak?

You can cook a steak quickly and tasty in the oven, Josper charcoal grill oven, on an open grill and in a grill pan, in which the meat does not burn and acquires an appetizing pattern. The fat, flowing into the hollows of the pan, is not absorbed into the meat, and the dish turns out to be dietary. But after the oven, the meat is always juicier and softer, because it is cooked not only thanks to the high temperature emanating from a metal dish or grill, but also thanks to the enveloping heat. If you use a regular frying pan, it should be with a thick bottom, although it is believed that steak should not be cooked in regular frying pans or in a slow cooker - only a grill is suitable for this purpose.

The grill pan or oven should be as hot as possible before frying begins, and both butter and vegetable oil can be used. However, if you use butter, you shouldn’t get the pan too hot. In this regard, frying in vegetable oil has its advantages, since it has a higher combustion temperature. Some cooks mix the two types of butter for best results, but the ideal option is to cook steaks in ghee, which does not burn and has a mild flavor. By the way, ribeye steak, which is universal, is most suitable for frying in a frying pan. The fat layer in the meat pulp quickly melts, soaking the steak and making it very juicy, tender and tasty.

Question answer

Answered by Vlad Piskunov, Chef of the virtual restaurant “Mangiare e Bere”, TV presenter of the “Kitchen TV” channel, famous culinary blogger

What kind of beef is good for steak?

— Marbled Australian beef is best for steak. You can either buy a whole cut and cut it yourself, or purchase steaks already cut.

Should steaks be marinated?

— You can prepare a seasoning from salt, water, spices, lemon juice and rosemary. Baste the steaks directly on the grill.

Which steak is best for pan frying?

— Ribeye steak is best suited for cooking in a frying pan. It's universal. The name comes from two English words rib-eye, i.e. "rib" and "eye". The rib is where the cut comes from, and the eye is the cross-cut shape that ribeye steaks inherit. The abundance of fatty layers (the very marbling of the meat) quickly melts when frying, making Ribeye the juiciest and most unpretentious to cook of all steaks.

How to cook a delicious steak: fry quickly

The main rule for cooking steak is to first fry it very quickly in a hot frying pan until crusty, and then bring it to readiness over lower heat. The fact is that the protein coagulates under the influence of high temperature and prevents the juice from leaking out of the meat. Before frying, some cooks dry the steak for an hour in the oven at a temperature of 60 ° C, since dried meat instantly gives a dense golden brown crust when fried. If you neglect this rule, the steak will turn out dry and tough. At the same time, do not forget to also fry the side edges of the steak, holding it with meat tongs for convenience. A steak covered on all sides with a thick crust will be perfectly cooked and remain juicy. This is one of the main tricks to cooking steak. Don't overheat the pan to the point where it starts to smoke, because if the steak burns, you won't be able to continue frying and it will turn out raw.

Cooking steak in the oven

If you want the beef to be tender, you can cook it in the oven. First, the meat is fried in a frying pan, since the resulting crust prevents the juice from leaking out of it. That is why such a steak turns out juicy, tender and aromatic, especially when using spicy mixtures.

1. Beef – 1 kg.
2. Olive oil – 4 tbsp. l.
3. Collection of herbs (thyme, rosemary).
4. Salt.
5. Pepper.

Marinate the sliced ​​steak in oil with herbs for an hour. Next, place the meat in a hot frying pan, frying for two minutes on each side. There should be a crust.

Then put the lightly fried steaks in the oven and cook for another fifteen minutes.

How long to fry a steak, how to turn it over

A steak approximately 3 cm thick is fried on each side for 4–5 minutes, and if you have pieces of meat of a different size, then add or subtract one minute for each centimeter. How to cook steak correctly - turn it often or rarely? This is one of the most common questions novice cooks ask. There are two options here - either turn over every 30 seconds (of course, after the initial frying), or change the position of the steak no more than 4 times during the entire time. In the first case, you will get an evenly fried and not overdried steak; in the second case, the steak will turn out very beautiful, with a pattern from the grill pan or grate.

Cutting pieces across the grain also helps a lot in frying. Heat flows through the meat, continuing to heat it even after the steak is removed from the heat. That is why there is no need to fry the steak for a long time - it will be ready on your plate. However, if you are afraid to serve raw meat, cook the steak for about 15 minutes, but no more, so that the beef does not lose tenderness and juiciness.

Useful tips and tricks

By following useful culinary tips, you can easily and quickly make beef steak yourself at home:

• Beef-based steak, baked in the oven or on the grill, can be eaten as an independent dish or served with a side dish of potatoes or vegetables. It is not recommended to serve steak with cereal, spaghetti, cabbage or pineapple.

• To make the pieces soft, when preparing steak, it is recommended to use a marinade with added acid.
• In order for the dish to give all the fullness of its taste, you should not use frozen meat, but only fresh one. If this is not possible, the meat should be rinsed in water and placed in a colander to drain all excess liquid.
• It is necessary to cut the meat across the grain so that it is well-fried and soft.
• To obtain a juicy delicacy, it must be fried at maximum heat, which must be reduced when a crust appears. It is she who will not allow the juice to come out.
• An acid marinade will help make the steak softer. The best option would be a dressing with the addition of white or apple cider vinegar, sour cream or wine, as well as citric acid or juice.
• To avoid overcooking the dish and not consuming a raw product, it is recommended to wrap the steak in foil for approximately 10 minutes at the end of cooking.
• The best cut of meat for steaks. There is very little vein and fat in it, due to which the dish turns out tough.
• It is recommended to salt the meat immediately before putting it in the oven or before grilling it. Otherwise, after processing, the semi-finished product will begin to release juice.
• If the peculiarity of the cabinet does not allow you to achieve a golden brown crust, then first the pieces should be fried in a saucepan at maximum heat power, and then brought to readiness in the oven at a temperature of 180ºC.

A steak made from beef tenderloin will be a good addition to dinner, as it contains a large amount of nutrients and protein. At the same time, the meat delicacy always turns out very appetizing, juicy and tender.

Determining the degree of cooking of the steak

There are six degrees of doneness, the choice of which depends solely on your personal tastes. When frying blue, the steak comes out with blood, while rar is a very lightly fried steak, but without blood. Medium rare steak is lightly fried meat: there is a crust on the outside, the meat is only heated inside. Medium steak - medium doneness, when the meat is pink in the middle, but still damp. Medium well steak - perfectly cooked, with pinkish meat and well done - a very well done steak, perfectly cooked.

Experienced chefs can determine the degree of doneness visually, but this method requires a lot of experience and skill. You can do it easier - lightly cut the meat and look at its color inside, or press the piece with your finger - a raw steak is usually soft, and the finished piece becomes firm and dense. If you don’t trust your feelings, you can cook according to time - a rare steak is fried for 2 minutes on each side, for lightly done it takes 2.5 minutes, for medium doneness it takes 3 minutes, and a perfectly done steak requires 4.5 minutes. each side.

If you have a needle thermometer, the task is easier - just measure the temperature of the steak to understand what stage of cooking the meat is at. Blue steak is ready at a temperature of 46–49 °C, rar — at 52–55 °C, medium rare — at 55–60 °C, medium — at 60–65 °C, medium well — at 65–69 °C, well done - at 71–100 °C. If the meat is heated above 100°C, the steak is overcooked.

Degrees and details of meat roasting

How do you know how done the meat is? There are different gradations of roasting, they are very easy to remember:

• first degree, in French called “Blue” (raw) - brown on the outside, completely raw on the inside;
• the next roast is “Saignant” (with blood) - slightly fried, almost raw inside;
• then “A Point” (medium) – with a crispy crust and a red center;
• the last one is “Bien cuit” (well done) – the meat is completely brown.

If you sometimes touch the meat with your finger while frying, you will notice how its density increases. The higher the density, the more cooked the meat is inside. In restaurants, it is customary to serve steaks medium rare, unless you specify the degree yourself. A well-fried dish is considered tasteless. However, you can always experiment at home and cook the way you want.

During cooking, do not poke, cut or injure the steak with a fork. Any meat, after frying or baking, should lie at room temperature for half the time it was cooked. If you cut it right away, all the juice and blood will flow out.

Know! According to the rules, during serving, the meat is laid out so that the cooking is visible; you cannot pour sauce over it.

"Relaxation" and steak tasting

An important secret to cooking a steak is to let it “rest” and recover after intense frying. To do this, place a piece of butter on the steak, cover it loosely with foil and leave for 10 minutes. The longer the steak “rests,” the tastier, more aromatic and more tender it will be. Do not rush to taste, because when frying, the meat fibers tense and slightly compress, but gradually they relax, and the juice is evenly distributed inside the steak. In other words, meat that has “rested” after cooking is always softer than meat that has just been removed from the heat. The steak can be served whole or cut into slices, on a warm plate with any sauce, fried vegetables cooked in the same pan, with fried potatoes, vegetable salad and herbs.

Varieties of steak

Before we talk about how to cook beef steak in a frying pan, you need to understand what types of steak there are.

Steaks are classified according to the degree of doneness. Let's name the most important of them:

1. Steak with blood. When finished, the temperature inside it is from forty-five to fifty degrees.
2. Medium-roasted meat, the temperature of which is from fifty-five to sixty degrees.
3. Steak is well done - the internal temperature is from sixty-five to seventy degrees.

Of course, ideally, the degree of doneness of a steak should be determined using a culinary thermometer. However, in everyday life this is not entirely convenient and hardly anyone will do it. As a rule, the readiness of a dish is determined by eye.

When you choose what kind of roast you want, remember that when overcooked, the meat loses its juices and becomes tough and dry. Rarely, only a few fans consume the meat with blood, but the majority of people prefer the evenly cooked steak, which releases pink juice when pressed.

Side dishes are also served with the steak. As a rule, these are grilled vegetables or salads with fresh vegetables.

Steak marinated with tequila and lime

This Latin American steak will add variety to your daily diet and lift your spirits. Make a marinade from 3 tbsp. l. tequila, 3 tbsp. l. olive oil, 2 tbsp. l. lime juice, 2 drops of Tabasco sauce, 4 finely chopped cloves of garlic and 1 small onion. Marinate the beef steaks for 2 hours, after placing the dishes with the marinade in the refrigerator, and after 1 hour the meat should be turned over.

Half an hour before the start of frying, turn on the grill, remove the steaks from the marinade, dry them well, rub with pepper and salt. Fry the steaks for 3-4 minutes on each side and let them rest for 10 minutes, then cut the pieces across the grain into thin slices.

On the grill

Beef tenderloin steak can be fried over coals on the grill.

The result is a rather appetizing product with a golden brown crust and a rich flavor.

What ingredients will you need?

The food items required to make your own sirloin steak on the grill are listed in the following list:

• olive oil – 34 ml;
• butter – 100 g;
• crushed dried pepper - to your taste;
• table salt - as needed;
• rosemary – 10 g;
• steak – 5 pcs.;
• garlic - 10 cloves.

Instead of rosemary, it is permissible to use dried thyme sprigs. Vegetable oil must be made from olives. From the above quantities of components you can make 5 servings.

Step-by-step cooking process

To create your own beef steak at home, follow these steps:

1. Pieces of beef meat need to be washed, dried with paper napkins, and then rubbed with table salt, black pepper and olive oil. The workpiece should be left in this state for approximately 15 minutes.
2. Next, you will need to place the semi-finished products on the coals of the grill and fry on each side for 4 minutes.
3. After this, add chopped garlic cloves with rosemary and a piece of butter to each steak, wrapping it in foil for about 20 minutes.

After the required amount of time, the juicy steak can be served.

Serving rules, decoration

When serving a fried steak, it is best to complement it with vegetables, both fresh and baked, as well as your favorite sauce.

Spices from the branded online store “Eat at Home”

The website “Eat at Home” publishes various recipes for meat steaks with photos and step-by-step instructions. When you master the art of cooking meat steaks, you will learn how to select beef at the market, and determine the degree of doneness of the meat by eye. Of course, there is a lot to learn before this moment, but the simplest recipes can be mastered now, delighting your loved ones with tender and juicy steaks, which make life seem more fun and tastier. Well, the spices from the “Eat at Home” brand store will add brightness to your dishes!