A classic steak is a piece ofbeef meat, the thickness of which is about three centimeters, fried from all sides. Let's talk about how to make a beef steak in a frying pan. Recipes are different. Let's understand the nuances of cooking.
Varieties of steak
Before talking about how to cook a beef steak in a frying pan, you need to understand what kinds of steaks are.
Steaks are distinguished by the degree of roasting. Let's name the most basic of them:
- Steak with blood. In the finished form, the temperature inside it is from forty-five to fifty degrees.
- Meat of medium roast, the temperature of which is from fifty-five to sixty degrees.
- A steak of strong roasting - the temperature of the inside is from sixty-five to seventy degrees.
Of course, ideally the degree of steak needs isdetermined using a culinary thermometer. However, in everyday life this is not very convenient and it is unlikely that someone will do it. As a rule, the readiness of a dish is determined by eye.
When you choose what kind of roast you want, thenremember that with strong processing, the meat loses the juices and becomes stiff and dry. With blood, meat is consumed exceptionally by rare lovers, but the bulk of people prefer a stack with a uniform roast, when pressed on which stands out pink juice.
Garnishes are also served to the steak. As a rule, these are vegetables cooked on the grill, or salads with fresh vegetables.
Preparation of products
Talking about how to cook a beef steakin a frying pan, you first need to find out what meat is suitable for this dish. So, for a real steak you need to take only the pulp of beef without bones and veins, ideally it should be paired, only this way you can get a fragrant and juicy dish.
Meat is cut into pieces with a thickness of three centimeters. If you still cook from ice cream, then it is better to defrost it in the main compartment, of course, this is long, but the meat will preserve its useful properties. To make the process go faster, you can put the packed meat in cold water. In no case can it be thawed in a microwave oven, even when using a special regimen, or in warm water.
And one more tip. Never beat off the steak before cooking, it will lose all its juices and texture.
In addition to meat, we will need a set of spices and vegetable oil (olive or sunflower). Remember that the steak is not salted before cooking, this is done before serving.
Preparation of dishes
For cooking meat, we need a frying panfor steaks. It can be ordinary cast-iron dishes, but ideally it's good to use a grill pan. In addition, you need a special knife for steak. Such are the masters in this matter. If you do not have such a tool, then use an ordinary sharp knife, which can be well cut meat. The pieces should turn out to be beautiful and even. The beef steak at home is not so difficult to cook.
Steak on butter
Let's make a beef steak in a frying pan. There are many recipes, let's look at some of them. If you choose the right meat, cut it and fry it well, you will get the most delicious stack in the world.
- Butter - 1/4 pack.
- Ground pepper.
- Beef - 0,8 kg.
Cut the beef tenderloin, then dry with towels, and cut into pieces three centimeters thick. Next we need a frying pan for steaks. We put it on the fire and melt the butter.
Pepper only one side of the meat and herput the piece in a frying pan. Next, pepper the other side and turn the steak over. The cooking time is determined, first of all, by your preferences, what kind of roast meat you like.
If you want to steak just a littlefried, then it is enough to fry it for three minutes on each side. If you want to get a good crust from the outside and pink pulp inside time will have to be increased to four minutes on each side.
Well, if you want to eat well-roasted meat, then you need to cook it for five minutes on each side. And do not forget to salt before serving.
Steaming in the oven
If you want the beef to be soft, thenyou can cook it in the oven. First, the meat is fried in a pan, since the resulting crust does not allow the juice to flow out of it. That's why this steak is juicy, tender and fragrant, especially when using spicy mixes.
- Beef - 1 kg.
- Olive oil - 4 tbsp. l.
- Collection of herbs (thyme, rosemary).
Chopped steak marinate in butter with herbs for an hour. Next, the meat is sent to a hot frying pan, frying for two minutes on each side. Should be a crust.
Then put lightly fried steaks in the oven and cook for another fifteen minutes.
Steak with red sauce
If you have not decided yet how to cooka beef steak in a frying pan, then perhaps you will like a meat recipe with a red sauce. This dish is for true gourmets. It is served with grape juice, pepper, red wine. The result will surpass all your expectations.
- Meat (beef) - 1 kg.
- Butter - 2 tbsp. l.
- Flour - 3 tbsp. l.
- Red wine - 70 g.
- Bouillon - 300 g.
- Currant juice - 70 g.
Thoroughly rub the steaks with pepper and lightly fry them for three minutes on each side. Then another fifteen minutes bake in the oven.
Meanwhile we begin to prepare the sauce. We smelt butter on the frying pan. Then on it we roast the flour to a golden color, add broth, constantly stirring, bring to a boil and boil for ten minutes. Next, pour in the juice of currants and red pepper and wine, again bring to a boil and then turn off. Such a delicious steak is served with potatoes and sauce.
Useful tips for beginners
Conducting a conversation about how to prepare a steak in a frying pan, I want to mention the small nuances that will help prepare you an unforgettable dish.
So, the meat needs to be cut across the fibers, this simplifies the penetration of heat into the middle of the piece.
If you want to experiment, tryto cook a steak on the coals. To do this, first fry the meat to get a crust that will not allow the juice to flow out, and then continue cooking on charcoal, alternately turning the pieces.
Frying pan is heated before cookingstrong fire, but not allowing oil to smoke. Otherwise, the steak can burn and not be cooked properly. Cooks believe that the frying pan is ready for cooking if it hisses when meat is put on it.
After cooking, the steak should just lie down for ten minutes. Then the meat will become softer.
To determine if the steak is ready for itpress a finger. Meat with blood should be soft. A thoroughly roasted steak has a firm structure. And the meat of medium roast is somewhere on the golden middle between two border states.
What kind of meat do you need to take for cooking steak?
To cook the correct beef steak, you need to choose good meat.
We already said earlier that steak is bettereverything from fresh meat. Take only beef. Pieces are cut into pieces, the thickness of which is not less than two and a half centimeters, but not more than four.
The best is considered a marble steak. It is made from Australian marble beef. You can search for domestic analogues if desired.
Japanese version of steak
We want to share another recipe for a steak cooked in the oven. The meat is very delicate and delicious. It is called the beef steijk steiyaki. Meat is prepared with marinade.
- Beef - 0,6 kg.
- A table spoon of honey.
- Onions - 2 pcs.
- Wine (preferably dry white) - 90 ml.
- Grated fresh ginger.
- Two cloves of garlic.
- Soy sauce.
Ginger rubbed on grater, chopped garlic and onions. Then we do marinade. Mix the following ingredients: onion, sauce, honey, garlic, ginger, wine. We put in the mixture prepared pieces of steak and leave to marinate for several hours. The meat must be periodically turned over.
Next, preheat the oven to one hundredeighty degrees. If you have a grill function, you can use it and fry each steak for five to seven minutes on each side, not forgetting to pour the marinade.
The rest of the mixture must be brought to a boil, and then boil for ten minutes, so that it becomes thick enough. Ready steaks are laid out on a plate and poured with teriyaki sauce, prepared from a marinade.
In principle, you can cook steak and moretraditional method. For this meat for a few hours marinated in olive oil with a mixture of Provencal herbs. Then a little fry in a completely dry frying pan, and then bring it to the oven for another ten to fifteen minutes.
How do you think, why in almost allrecipes, the meat is first fried on high heat, and then brought to readiness? Everything is very simple. When meat is heat-treated, the protein is folded immediately on the surface of the piece. Thus, it blocks the liquid outlet. It is for this reason that meat is first processed at a high temperature, and only then it is prepared at a more gentle one. This technique makes the steak very juicy.
As soon as the meat reaches the temperature of fortydegrees, proteins are destroyed, and after fifty degrees collagen contracts. And already at seventy degrees, the steak does not hold oxygen and takes on a gray tinge. Therefore, it is better to cut the steak across the fibers, this will ensure the passage of hot streams through the meat.
Relative to how quickly you need to starteat a ready dish, even the famous chefs disagree. Some believe that meat needs ten minutes to lie down and get to the right condition, while others recommend using it right away. Of course, it's all a matter of taste. So experiment and decide which option suits you more.</ p>