We cook juicy and tasty beef steak according to different recipes

A man who, in his “sound mind and sober memory” will refuse a juicy steak covered with a deliciously fried crust, still needs to be searched. Initially, as the name implies (beef - beef + steak - piece), the dish was prepared only from specially selected whole meat tenderloin.

Today, the volatile "culinary fashion" dictates different rules. Chefs began to choose from different types of meat and even minced meat, but three degrees of roasting were preserved: someone with blood, someone with medium roast, and some prefer to bring to full readiness. There are lovers of Tartar steak in minced meat with no heat treatment at all, but in a duet with a raw egg. Previously, this exotic was prepared from dried horse meat, and now from very fresh minced meat.

Preparation for cooking

In order to relishly cook a steak (steak) at home, you do not need to be a cooking professor. The dish is prepared quite simply. The main thing is to take the “right” meat, not fresh meat, but marble aged 2 to 3 weeks. During this time, the fermentation process ends, and the beef becomes more tender, and for the steaks choose the best parts of the carcass. Since the technology does not provide for preliminary beating before frying, the ideal option is tenderloin.

Such a steak can be prepared in any way: on the grill, in a pan, in a saucepan and in the oven, the result will always be excellent. There are 13 species, each of which is prepared from the corresponding part of the carcass. After choosing the meat, it is seasoned only with freshly ground black pepper and salt, allowed to stand for a while, and then fried.

Temperature and degree (there are 7 of them), depend on the taste preferences of eaters. It is prepared from a few seconds in order to only "close" a piece on both sides, and until it is deep fried at a temperature above 100 degrees, when there is no juice left.

Delicious minced beef steak in a pan

Fragrant fried onion with juicy beef and fried eggs - not a dish, but a meat eater's dream! It’s prepared quite simply, the main thing is that the beef for the steak is selected correctly. And then a set of simple products, after a fairly short time, will turn into a delicious and delicious dish. And if you add a bottle of red wine, you get a romantic addition to the Tet-A-Tet ​​meeting.

Take products based on 0.4 kg of beef finely chopped with a knife or cooked in a meat grinder, always with large holes.

• Grind meat in a convenient way. Grate half the onion, mix with minced meat, add a little salt.
• Add pepper, pour vodka, put the yolk, mix everything thoroughly. It is good to beat off a lump of meat by throwing (10-12 times) from a small height into a wide bowl or onto a table, form the steaks, let them lie down a little.
• Cut the rest of the onion into rings, fry in warmed ghee, sprinkled with sugar until a beautiful dark golden color.
• Beat the protein from one egg with a fork until foam appears, heat a large frying pan over medium heat with a tablespoon of oil.
• Dip steak in protein, such a “bath” will preserve juiciness - this is one of the little tricks. Transfer to a hot pan, fry until crusty, about 3-4 minutes on both sides.

Put the prepared steaks in a tray, cover with foil, let stand for a while, put them on heated plates, add a side dish (ideally with fried eggs and salad).

Classic beef minced steak

Historically, the steak was prepared from a whole layer of beef, and then they began to make it from minced meat and called it chopped, since the meat was not passed through a meat grinder, but was chopped into small pieces with a knife. The simplest and fastest recipe for cooking steaks.

One serving will require 100 g minced meat, frying oil, pepper and salt to taste.

1. Put the meat cut into pieces into the chopper, add salt and pepper, beat to the state of minced meat, put on the table and beat off.
2. Form a “washer”, heat the oil.
3. Fry the product on both sides for a couple of minutes, and whoever loves deep-fried, hold it again.

Serve with fried eggs and fine pasta, such as farfalle, penne, etc., with cherry tomatoes.

Oven beef steak

Minced meat steak with egg is quickly cooked at home. It turns out "two in one" - and the main dish, and a side dish. This cooking option is more useful than frying in a pan.

• 0.7 kg of beef tenderloin;
• 70-100 g of cheese;
• 6 eggs;
• 1 tsp salts;
• 1 tsp dill;
• 1 tsp seasoning for meat;
• 1 onion;
• 1 tsp parsley.

1. Cook minced meat with onion, add dry spices, salt, and mix well. Lay the egg, mix again and beat on the table.
2. Take some minced meat, roll up the ball, and then flatten, like a cottage cheese pancake, in the center make a deepening.
3. Put on a baking sheet lined with parchment, send to the oven for 10 minutes with a temperature of 200 ° C.
4. During this time, grate cheese finely, put out a baking sheet, fill in the recesses in the meat cakes with cheese chips, send again to the oven for 10 minutes.
5. Take out the steaks, break into each egg, put in the oven for another 10 minutes.

Serve hot with a seasonal vegetable salad.

Cooking pork and beef steak

If the meat is too lean for cooking, and there are fears that the dish will turn out dry, you can take a mixture of ground beef and pork. Try to cook not quite ordinary beef steaks with the addition of beets - they will definitely be juicy.

• Stuffing - 0.5 kg.
• Sour cream - 1-2 tbsp. l
• Beets (boiled) - 100 g.
• Salt to taste.
• Flour - 2 tbsp. l
• Oil - for frying.

1. Grate beets, mix with minced meat, add sour cream, add salt and mix.
2. Form the steaks, fry in oil until half cooked on both sides, shift to a refractory form.
3. Introduce flour into the oil from frying, fry, pour hot water, stir until the lumps disappear.
4. The resulting gravy fill the form, send for a third of an hour in the oven with a temperature of 130 degrees.
5. Cook under the lid so that the gravy does not boil away and the steaks do not dry out.

How to cook marbled beef steak

It’s hard to come up with simpler cooking techniques; a few secrets and a chic dinner are ready. If this is the first experience, start "experimenting" with a rib-eye steak: it is simply impossible to spoil it, since it is the most marble of all types. Streaks of fat between the muscle fibers that occur during special fattening of the animal will not allow the steak to “cringe” and dry, so the meat, at any degree of frying, turns out to be very juicy, soft and aromatic.

1. Sprinkle a slice of meat with pepper from the "mill", add rosemary leaves, coat with butter, let stand for a third of an hour.
2. Preheat the grill pan (ideally cast iron) and bring the oven to 200 degrees, it should have a grate and a tray for collecting juice with fat (save the mixture and prepare the sauce on its basis).
3. Place the meat in a pan with forceps, fry for a couple of minutes on both sides (salt the piece when turning over). With tongs, put a piece on the “rib”, seal (for about 15 seconds) around the entire perimeter.
4. Put the chunk on the wire rack of the preheated oven, hold for about eight minutes.
5. Put the prepared steak on a warmed plate, cover with foil, let stand for a couple of minutes, so that the temperature of the whole piece becomes uniform, and the meat "ripened".

Serve such a chic steak of delicious juiciness to the table and ... words of admiration will not keep you waiting long!

Choosing the best sauce

Almost any sauce is suitable for beef steak: sour cream, creamy, garlic, tomato, berry. Thanks to him, the meat will become even more juicy, it will complement the taste and aroma. Serve the sauce better chilled in a separate bowl. Although a properly cooked beef steak will be good even without additional ingredients, if you wish, you can simply pour juice from frying.

• Garlic - preparing quickly and easily. While the meat is in the oven, mix a couple of baked cloves of garlic with a teaspoon of lemon peel and a tablespoon of meat juice, add 40 g of soft butter and a teaspoon of thyme, mix well, let stand in the refrigerator. Put a portion of the chilled mass on the prepared hot steak.
• Creamy with mushrooms - it takes a little longer to prepare, it is better to take porcini mushrooms, but you can also 1: 1 with champignons. Cut 100 g of mushrooms into cubes, in a pan, = with a small amount of oil, brown a couple of tbsp. spoonfuls of flour, pour in mushrooms, when moisture disappears pour half a glass of cream, season with a pinch of nutmeg, pepper, salt, stir, simmer, until ⅔ of the initial volume remains.
• Gooseberry Ginger - An interesting sour-hot sauce, it takes about 10 minutes. Gooseberries can be replaced with red currants. Peel 20 g of garlic and 100 g of gooseberries, put in a blender, add 15 g of ginger and 10 g of mint, pour in 20 g of oil, thoroughly beat in a homogeneous mass.

Hearty dinner

For a change, you can enrich your collection of recipes with a non-standard steak. The taste of meat is complemented by a spicy marinade and complemented by a vegetable side dish.

• A couple of beef steaks.
• Carrot.
• Bulb.
• 150 g of beans (chilli).
• A couple of garlic cloves.
• Lemon.
• A pair of eggs.
• To taste salt and spices.
• 50 ml of oil.
• According to the mood (for decoration), fresh dill.

1. Prepare steaks, wash, dry with a paper towel.
2. Crush the garlic with a press, pour the squeezed lemon juice. Coat the steaks with marinade, put under light oppression and let stand for an hour and a half or two.
3. Fry with fried eggs and carefully put on a plate so as not to damage the yolk.
4. Next, fry the steaks in a frying pan with oil (3 minutes on each side). When you get the meat from the marinade, dry it, and then just fry, otherwise it will not turn out such an appetizing dark straw crust.
5. For a side dish of vegetables, chop carrots into thin slices, fry the onions in half rings, add carrots, bean pods, stew all together.
6. Lay on a warm plate with fried eggs, a hill of vegetables, a steak, sprinkle with chopped dill.

Calorie Beef Steak

The dish is quite high in calories. But what kind of willpower must one have in order to deny oneself a juicy and fragrant chunk of meat !? Therefore, sometimes you can relax and have a holiday. A classic steak tenderloin steak with a fried egg will give 275 Kcal, but this is if you compress the will into a fist and limit yourself to only 100 grams.

If such weight and calorie content are "unbearable", then you will have to turn your attention to a turkey or chicken. There is nothing to be done - harmony requires sacrifice!

Useful Tips

Beef steaks are easy to cook but heavy for the stomach. Subject to the rules, they turn out delicious even for the first time.

• Before cooking, the meat should lie for about half an hour at room temperature, this will contribute to uniform roasting. Cook in a cast iron skillet with a thick bottom.
• Never use a fork to turn the pieces over, but only tongs or a spatula, so as not to “injure” and prevent the juice from flowing out.
• To check the optimum heating, you need to extend your hand over the pan, if you can’t stand it for more than 2 seconds, you can safely fry it. For thick steaks, the temperature should be less than for thin steaks.
• To give additional aroma and softness, you can sprinkle with lemon juice.
• Do not serve the finished meal immediately to the table, but cool for 10 minutes, covering it with foil so that the temperature is evenly distributed throughout the piece.

If the statement is true that the path to the man’s heart runs through the stomach, then a well-cooked steak is just a universal “master key”!