Chopped beefsteak is loved in many countries around the world. The juicy beef patty is made from 100% beef with onions, salt and pepper and then grilled. Serve steak with egg or as a hamburger - on a bun, seasoned with mustard and ketchup, with onions, tomatoes and pickled cucumbers.
The dish is so popular that it is prepared in establishments of any level: from expensive restaurants to small cafes. How to cook the perfect steak at home? Yes, very simple! You will need the “right” piece of beef, a sharp knife and a toasted frying pan.
In modern cooking, it is allowed to prepare chopped beefsteak from minced meat, chopped with a knife or through a meat grinder, not only from beef, but also from pork, with the addition of vegetables and eggs, in breading and batter. In short, there are a great many options.
In today's recipe, I'll be cooking a rib eye steak in a skillet, with minimal additives to maintain the purity of flavor, texture, and exciting meaty aroma. The result will be a well-fried steak, juicy, with a golden brown crust - I hope the photos turned out expressive.
What meat to choose for steak?
To make the dish juicy, it is important to choose the right meat. Young beef tenderloin or shoulder is suitable. The tenderloin is very tender, lean and without connective tissue, but quite expensive. The shoulder cut contains enough fat to make the steak juicy, and there is little connective tissue, and this part of the cut is more affordable.
Recipe 3: Pepper Crusted Steak
1 - Breading steaks with pepper
Crush the peas (in the picture - a mixture of white, black and several peas of allspice) and evenly distribute the resulting breading on the surface of the board. Place the steak (from the rump in the picture) on the breading and press the top firmly with the palm of your hand so that the pepper pieces are pressed into the meat; do the same with the other side of the steak.
2 - Grilling steaks
Pour fat or vegetable oil into the pan. When the fat (oil) is hot, brown the steaks, cooking each side for about 1 to 2 minutes. To turn the meat, use a spatula or stick a fork into the end of the piece to avoid damaging the breading layer. Reduce heat and continue frying, without turning the meat, until desired degree of doneness.
3- Preparing the sauce
Pepper steaks can be served breaded or unbreaded, whichever you prefer. They may also be served with a contrasting sauce such as brandy cream. Deglaze the pan over high heat to remove the alcohol from the brandy, then add the cream and thicken. Pour the sauce over the steaks.
Recipe 4: Grilled and pan-fried steak
An amazingly good piece of beef, grilled in the fresh air!.. Smelling luxuriously, incredibly tasty!.. But let’s not dream, but let’s make dreams come true - we’ll fry a steak (or, in our opinion, beefsteak) here and now - on frying pan. The meat will be flavorful, even with the best crust. All you need: salt, pepper, a good frying pan. And, of course, beef (veal) tenderloin or fillet!
- Steaks, 3-3.5 cm thick - 2 pcs. (300-400 g each)
- Salt, ground black pepper
- Vegetable oil (if necessary) - 1 tbsp. l.
- Butter with Sweet Peppers and Chorizo:
- Garlic - 2 cloves
- Dry chorizo sausage with red pepper and garlic, diced - 1/4 cup
- Roasted sweet peppers, canned - 1/4 cup
- Chopped parsley - 1 tbsp. l.
- Butter, unsalted, softened - 1/2 cup
- Hungarian paprika, sweet - 2 tsp.
- Worcestershire sauce - 1/4 tsp.
- Salt - 1/4 tsp.
- Ground black pepper - 1/2 tsp.
How to fry a steak in a frying pan:
Salt and pepper the meat at room temperature on both sides.
Heat a frying pan well over high heat, preferably cast iron, heavy, with a thick bottom. If you use another one, pour vegetable oil on the bottom. Check to see if the pan is hot enough by lightly touching the surface with the edge of the steak. A characteristic hissing sound should be heard.
Place the pieces of meat in the pan. They should fit freely on the surface. Fry one side for 3 minutes (or one to two minutes longer) until golden brown. Turn the steak over and cook the second side for 2-3 minutes. Reduce heat to medium and cook for another 3 minutes. Turn it over. Another 1-3 minutes - until the desired level of doneness (meat thermometer will show 48 degrees for medium-rare, 52 for medium-rare and 54 degrees for medium-rare steak).
Place the steaks on a warm platter, cover with foil and let rest for 5 minutes. Cut them in half and place on four plates. On each steak, place a piece of butter, made according to the recipe described below, or plain butter. You can sprinkle the steak with herbs, you can serve it with fried mushrooms... or you can “without anything” - your choice. In any case, it will be delicious!
When choosing meat, give preference to thicker cuts, about 3 cm thick. This will help to achieve a good crust without overcooking the steak. If it was stored in the refrigerator, keep it at room temperature for at least 15 minutes (up to half an hour) - this will improve the quality of the steak. Fry one side for 3 minutes until golden brown. Turn the steak over and cook the second side for 2-3 minutes. Reduce heat to medium and cook for another 3 minutes. Turn it over. Grill steak until done, 1-3 minutes.
Butter with Sweet Peppers and Chorizo:
Grind the garlic in a food processor and add the chorizo, roasted peppers and parsley to a bowl. Grind the food. Add butter, paprika, Worcestershire sauce, salt and pepper. Stir. Transfer the finished butter to plastic wrap. Shape into a rectangle, wrap well and place in the refrigerator (you will get more butter than necessary; it can be stored in the refrigerator for a week or in the freezer for up to two months).
Fkusnofacts
Shelf life of cooked steak
Three days in the refrigerator, 16 hours at room temperature.
Beef steak calories
— 315 kcal/100 grams.
Useful properties of beef
determined by the content of protein and iron (enrichment of the body with oxygen); vitamins A, C, E (metabolism, immunity, muscle health), B vitamins (health of the central nervous system, digestion). Eating beef helps get rid of tiredness and fatigue.
Steak roasting levels
— Extra-rare, raw, but not cold — Rare, fried only on the outside — Medium-rare — the meat is slightly pinkish when cut — Medium-rare — meat with clear juices — Well-done — slightly dried meat — Well-done — fully fried meat without juice
How to Determine Steak Doneness
Connect the thumb of the right hand with the index finger, then remove it and connect it with the middle finger, and so on until the little finger. In this case, the muscle at the base of the thumb will become more and more tense. With your left hand, simply compare the softness of the muscle with the softness of the steak. Extra-rare corresponds to just the hand, and a well-done steak - if the meat is as hard as muscle when the thumb touches the little finger.
Average price of steaks
The cost of 1 kilogram of beef meat for preparing a steak is from 600 rubles. (Moscow, June 2021).
