How to cook beef steaks. How to fry a juicy beef and marbled beef steak in a regular pan, grill pan, in the oven, slow cooker, on the grill: the best recipes
I declare responsibly: all other steak recipes that I wrote about earlier are invalid. A steak cooked using the method (albeit homemade) will give a hundred points ahead of any other cooking method, whether it be grilling, low-temperature roasting or Josper oven. The secret is that the meat is evenly heated only to the temperature that is necessary for perfect roasting, while the denaturation of proteins, which is caused by a hotter heat, does not occur, the meat remains soft, and all the juices are stored inside. However, I will not overload you with technical nuances - read the recipe, and you yourself will understand what the trick is.
The recipe for the most delicious beef steak in your life
First of all, I need to admit that what you see in the photo is not really a steak. This is a hefty, under two kilograms, a piece of thin edge on the bone, ordinary Russian beef, bought in the "Farmer" store. The fact is that at first I tried the sous-vide technology on a steak made from American beef of the Choice category: the meat turned out to be incomparable, but it is quite difficult to spoil quality beef in any case, so I wondered what a sous-vide could do with ordinary meat without any hint of marbling. What can I say? It was the best Russian beef dish I have ever cooked, the meat came out so juicy and soft that it’s hard to believe. Therefore, now if you cook steaks, then this is the only way.
Well, let's get started. Dry the steak thoroughly, brush it with a little olive oil, season with salt and pepper, cover with herbs on both sides, and wrap tightly, trying to avoid voids and air bubbles, in cling film. Do this for each steak separately.
Now the main task is to achieve a stable temperature at a level that corresponds to the desired degree of roast. With the temperature, everything is more or less clear - this is the temperature recommended by the USDA (United States Department of Agriculture) for cooking beef, veal and lamb:
Let's reject the first and the last two options as extreme, and choose our favorite between Rare and Medium well, focusing not only on our own preferences, but also on the piece of meat we got. As a general rule of thumb, the higher the marbling of the beef (i.e. the amount of fat veins), the higher the degree of roast is needed to allow its flavor to fully develop. Since the columns of the Hermitage are the only thing that Russian livestock breeders associate with the word "marble" (the only exception is farm beef, which can be ordered in Lukino or from other farmers), for my piece I chose the Medium roast level and the temperature of 60 ° C.
The second problem is to ensure the stability of heating. In the absence of special equipment, I do it this way: I bring the water in a large saucepan to 70 ° C, stir it, dip the meat wrapped in polyethylene into it, and remove the pan from the heat. After that, the pan, covered with a lid, is sent to the oven, preheated to 70 ° C - for some reason, it is with such settings that the water temperature remains at 60 degrees. A large piece of meat needs about two hours to reach readiness, while small steaks will take half an hour, so you can do without an oven by only adjusting the heating of the burner and periodically measuring the temperature of the water.
Cooking or not?
Having received the same question several times - do you really need to cook meat for a steak? - I decided to answer it separately. I agree, boiled meat is the last thing that comes to mind when it comes to a juicy, crispy steak. But can you call what happens when steak is cooked using sous vide technology? Sous-vide is missing two key points that are inevitable during cooking:
- Boiling... Whether it is a violent boil or a barely noticeable bubbling - but cooking in any case involves cooking food in water, the temperature of which is close to 100 degrees. When cooking in sous-form, we heat food only to the temperature of readiness and not more than a degree - as a result, the processes taking place inside and outside the meat are identical to those occurring inside the meat when baking.
- Direct contact with water... When cooking sous, we do not dip the steak directly into the water. Instead, it is packaged in a bag or film, leaving all the juices inside. The steak softens, but not a single particle of taste leaves it, which makes steaks incredibly tasty even from ordinary beef.
As you can imagine, both of these factors are quite significant, and you cannot equate sous vide with banal cooking.
After measuring the temperature inside the meat to make sure it is cooked, unpack the plastic "envelope". Since we did not vacuum-seal the meat as required by the sous-vide technology, it released a certain amount of juice, aromatic and concentrated: it should be carefully drained in order to use it for making the sauce. Remove the thyme too - they have already done their job - dry the meat on all sides and fry in a well-heated frying pan, in a little oil. Fry for a short time, about 30 seconds on each side, but at the same time press the meat tightly with a spatula so that it is completely covered with an appetizing golden crust. 0
Steak does not tolerate compromise. Therefore, in order to properly prepare it (fragrant, soft and moderately fried), you should follow the basic rules. Let's talk about this and talk about it in this article.
In the photo there is a ready-made steak of medium rare (Medium rare)
The content of the article:
Steak was first invented in the distant times of Ancient Rome. Millennia later, in the 15th century, it became famous in Great Britain, and was published by one of the books in 1460. Well, and then, the technology of its preparation began to spread throughout Europe. Nowadays the Americans have popularized the steak and raised it to the rank of the national dish. Although it is used and loved in all countries of the world.
Nowadays, many people mistakenly call a steak a whole fried piece of meat. In fact, a real steak is a whole algorithm of actions that allows you to truly enjoy the original meat dish. This is a piece of meat that is cut across the grain and roasted on a grill or pan. Steak meat is suitable for those areas of the carcass where the muscles have not been actively used to move the animal. Of the whole carcass of an animal, no more than 10% is suitable for cooking steaks, and this is the main reason for the high cost of the dish.
Today in the culinary world steaks are prepared from fish, veal, pork and other meats, but beef is still considered a classic dish. An impeccably cooked steak can be a tough task even for a seasoned cook, as sometimes the meat comes out dry and tough, scorching on the outside before being cooked on the inside. To prevent this from happening, and the dish turned out to be correct and truly tasty, you should know some subtleties.
- For the steak, you should choose a beef tenderloin of a mature animal, but not old or young. The meat should be red or dark red in color, but not pink or burgundy. It is advisable to choose parts of the carcass that have fewer tendons and powerful muscles, with fat evenly distributed throughout the entire piece.
- You can determine the softness of the steak with your finger by pressing on the raw meat - the finger easily sinks, leaving a deep hole, which, after pressing, returns to its original position. If this happens, then the meat is good. If the hole does not expand, the meat is not fresh enough, and if it is difficult to press on it, the steak will be tough.
- For a delicious steak, the meat should be properly prepared - remove the film and upper tendons. Cut a piece that is not too thin, and at least 7 cm long. Otherwise, the meat will lose moisture, shrink and become dry. Then, in the center of the piece on the side where the fibers are located along, an incision is made to the middle of the thickness, and the meat is opened like a butterfly.
- The steak is marinated from 12 to 48 hours, and before going to the fire, it is well dried with a paper towel. The traditional marinade mixture is vegetable oil, soy sauce, wine vinegar, salt and seasonings.
- The frozen stack is thawed in the refrigerator for 12-14 hours. After that, it is wiped dry and left for 20 minutes before marinating, so that it warms up to room temperature. It is not recommended to defrost the steak in the microwave. Since the top layers of meat are already starting to cook in defrost mode, the middle remains cold. Subsequently, it will be difficult to get an even roast. Also, it is not advised to defrost meat at room temperature and in warm water.
- Meat is fried exclusively in a well-heated heavy frying pan or grill pan. In this case, the pan should not smoke, otherwise the steak will burn on the outside, but inside it will not have time to cook, which will turn out tough. During frying, the protein quickly curls up on the surface of the piece and prevents the liquid from escaping, so the steak is first fried over high heat for 1 minute on each side. This will "seal" the fibers and the meat will retain the juice, which means the steak will be juicy and soft. Next, the dish is brought to the desired degree of roasting at a lower temperature.
- The finished meat should be left to lie down for a while. During this time, the juice will be distributed inside the piece, the temperature inside and outside will equalize, and the steak will become warm, tender and juicy everywhere.
- Serve the steak on warm plates, then it will not cool down so quickly. For use, you need sharp knives without chipping so that you can evenly cut the meat.
How to roast beef steak?
Making the perfect steak is not difficult, if, of course, you know some of the rules and follow certain subtleties.
- When buying meat in a supermarket, pay attention, in addition to the date of packaging, also on the date of slaughter, it should always be indicated. Count 20-25 days from it, which will be the date from which you can start frying the steak.
- It is advisable not to wash the steaks, but to wipe them with a paper towel until they are completely dry.
- Do not put more than 2 pieces in one pan, otherwise the temperature of the pan will drop sharply. The meat will begin to secrete juice, in which it will be stewed, and then the brown, fried crust will not work.
- Use the cooking tongs to turn the steaks over, not with a fork, or the juice will leak out.
- If the meat cannot be turned over, and it does not lag behind the pan, then a crust has not formed. Then the steak needs a little more time to fry.
- Another important tip: the meat for the steak is not beaten, otherwise, it will lose all juices and structure.
How much to fry a beef steak?
The degree of roasting of steaks can be varied to your taste by increasing or decreasing the cooking time. According to the American classification system, there are 5 degrees of roasting. Here are examples of the approximate cooking time for steak 2.5 cm thick. For thicker pieces, the cooking time must be increased, and vice versa.
- Very rare (raw) - a piece can only be stewed on each side for 10-15 seconds.
- Rare (with blood) - cooked on each side for 1-2 minutes, then rest for 6-8 minutes.
- Medium rare - cooked on each side for 2–2.5 minutes, rest for 5 minutes.
- Medium (medium roast) - cook for 3 minutes on each side, rest 4 minutes.
- Well done - cooked on each side for 4.5–5 minutes, rest for 1 minute.
It should be noted that the most accurate determination of the degree of roasting of meat can be done with a thermometer, which will allow you to achieve the ideal consistency and taste of the steak. An electronic thermometer will pierce the surface a little and indicate the temperature of meat readiness.
- Rare (with blood) = 120 ° F (48.8 ° C)
- Medium rare = 130 ° F (54.4 ° C)
- Medium = 140 ° F (60 ° C)
- Medium well = 150 ° F (65.5 ° C)
- Well done = 160 ° F (71.1 ° C)
4 recipes for making beef steak
And now that we are familiar with all the cooking rules, let's cook a delicious steak at home.
1. Recipe for beef steak in a pan
- Caloric content per 100 g - 190 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- Selected beef steak - 2 pcs.
- Salt and pepper to taste
- Spices "French herbs" - 1 tsp. and at will
Preparation:
- Coat the meat around the perimeter with medium-ground pepper and season with salt.
2. Recipe for cooking steak in a ribbed grill pan
Well, for now, let's cook a steak with a beautiful "mesh" at home on a ribbed grill pan.
Ingredients:
- Beef steak (boneless portions, 3-5 cm thick) - 2 pcs.
- Salt and pepper to taste
Step by step cooking:
- Wipe the pieces of steak on both sides with a mixture of salt and pepper.
- Heat a cast-iron ribbed grill pan well without adding oil until a slight smoke forms.
- Place the steaks in a skillet and fry for 1.5 minutes. Then, turn 90 degrees clockwise and fry for another 30 seconds.
- Then turn it over to the other side and follow the same procedure.
- Place the fried steaks in a baking dish, wrap them in foil and place them in an oven preheated to 190 ° C for 10-12 minutes. If you want a stronger roast, then hold them for 15 minutes.
- After this time has passed, remove the steaks from the oven and, without removing the foil, leave them on? minutes.
3. How to cook beef steak?
Contrary to loud ridicule from the lips of "professional" chefs: they say, it is impossible to cook a delicious and tender beef steak in a pan at home - we will prove the opposite.
Ingredients:
- 2.5 cm steak - 1 pc.
- Salt, pepper - to taste
- Cooking fat - for frying
- Butter - 2 tablespoons
Preparation:
- Salt the steaks and leave for 40 minutes to come to room temperature. The salt will draw moisture to the surface, where it will settle in puddles. During this time, the salt will soften the meat, break up the protein and, when drawn out by the salt, will begin to be absorbed back into the steak. This technique will make the meat tender and juicy.
- Place cooking fat in a well-heated skillet and let it smoke a little.
- Lay out the steak, fry it on both sides for 1 minute and season with pepper.
- Then, bring it to the extent that you want to get it.
- 1 minute before the end of cooking, put 2 tablespoons in the pan. butter, it will fill the steak with a rich flavor.
- Before reaching 2 ° C to the desired temperature, remove the pan from the heat and leave the steak to rest. During this time, it will reach the desired temperature, because will continue to cook in the switched off hot skillet.
4. How to make a juicy beef steak
Despite the widespread belief that frying a steak is a very difficult task that requires a certain skill, things are not so scary. You can cook it quite tasty, you just need a good recipe.
Ingredients:
- Beef pulp - 500 g
- Vegetable oil - for frying
- Salt and black pepper to taste
How to prepare a juicy steak step by step:
- Prepare the beef - peel it off the film, wash and pat dry with a paper towel.
- Cut the meat into steaks 2-3 cm thick across the grain.
- Rub the pieces with pepper, coat with vegetable oil and leave for an hour.
- Preheat a skillet over high heat and add the meat.
- Grill the steaks for 30 seconds on one side, then on the other. Then turn the meat over again, turn it on medium heat and fry for another 4 minutes. Then turn over again and cook for the same amount of time.
- Remove the pan from the stove, cover and leave for 10 minutes.
When we have a quality large piece of meat, we want to have a great dinner without being tormented by complicated cooking methods and extravagant sauces. The best is simplicity! There is nothing better than a delicious, old-fashioned, unassuming beef steak you can make at home. So why does cooking seem so difficult at times? It's all about the details. Learn with us the art of amazing steak!
You can use the following three main cooking methods, which in our opinion are the most accessible and simple:
- In a frying pan
- In the oven
- Grilled
Let's consider each of the methods in more detail!
How to cook beef steak? A frying pan is a quick fix!
Choosing a "helper"
It is best to choose a good quality skillet. Thick-walled utensils, ideally non-stick coated, will work well.
Advice! If the pan is not large enough for all the steaks, do not be tempted to place all the pieces in one batch. It is best to cook them in several approaches.
Can't you spoil the steak with butter, or ... spoil it?
How to cook steaks - the famous British chef knows Gordon Ramsay. It uses peanut butter for cooking - it has a delicate flavor and can withstand high temperatures without burning. By the way, some cooks prefer to add a little oil only after frying the steak in a dry skillet.
Advice! Do not put the cut in oil that has not yet warmed up, because otherwise, the meat will be too fatty.
Are seasonings important?
Food lovers prefer to eat steak without adding any spices other than the usual salt and pepper. It should be remembered that salt draws moisture out of meat well so it’s important not to overdo it. You can cook without adding salt, and use it at all before serving.
However, many chefs recommend not to be shy when it comes to spices and marinades. After all, it is these ingredients that form and emphasize the real taste of meat! Chef Gordon Ramsay recommends mixing the black pepper and salt in a bowl, sprinkling the steak generously in the resulting mixture, and then placing the meat in the skillet.
To get a good cooked meal, just follow a few simple steps:
- Preheat the pan well
- Lubricate the pan with a little oil (if you prefer to cook the steak in a dry pan, you can do without oil at this stage)
- Cook the beef for the required number of minutes. The cooking time is individual and will depend on the selected degree of roast, the thickness of the piece, and the characteristics of the cooking device used.
- Turn the steak only once to prevent it from drying out. Use tongs to turn over as a knife or fork will pierce the meat and the valuable moisture will evaporate
- If you ask the chef how you can make a beef steak soft and juicy , then you will probably be advised to cover the meat with foil before serving on a plate and let it rest for 3-4 minutes. This will make the dish even more juicy.
Grilling beef steak is a special experience!
In steak houses, the following method of cooking delicacies is common: first, the meat is seared over high heat, and then placed in the oven... Thus, a caramel crust and a delicate pulp taste are obtained. If you have a grill, then the steak is the first thing to try on it!
Here are some basic rules:
—The piece of meat must be cold. Very cold. There is still a popular belief that steaks should be brought to room temperature before cooking. However, let's try to figure it out in more detail. One of the reasons you cook your steak over an open fire is its neat brown “tan”, characteristic crust. At the same time, the middle should remain pink or reddish. That is, the longer you cook the meat without letting it burn, the more ideal the dish will be at the end. Therefore, it is important to keep the steak cold.
- The steak should be a little "unkempt". Famous chef Jamie Oliver shares this secret. The larger the territory of the piece gives in to processing by fire, the tastier and more aromatic the dish will turn out in the end. To achieve this, you can make several small shallow cuts on the surface with a knife.
- The beef must be cooked asymmetrically. Almost everywhere you can find universal advice: you need to fry meat from different sides for the same amount of time. In fact, it is enough to fry the beef on one side, and on the other, just add a similar shade. Otherwise, neither side will receive enough heat to cook. After cooking, while the steak is waiting for serving for several minutes, he continues to cook due to the heat generated and the high temperature inside the piece.
- Use marinades. Modern trends in steak cooking tend to require additional flavoring seasonings for meat that emphasize its taste in an advantageous way. If you want to make a good beef steak at home, then experiment and give it a try! The world's culinary experts recommend: herbs and oils, rosemary leaves, balsamic vinegar, dried oregano, whole grain mustard and many other ingredients - everything goes into action!
How to properly cook a steak in the oven
If the weather doesn't whisper or you simply don't have the opportunity to grill, then it is quite possible to get by with an oven to cook a chic steak! Cooking meat in the oven is no more difficult than in a frying pan, but to understand how to make meat soft and tender you need to remember that container with cuts should not be in direct proximity to the fire... You would not fry a steak right on top of a flame in a barbecue, and here it is: you need to leave a distance of 7-10 cm.
The time it takes to cook a delicacy in the oven varies depending on a large number of factors, including:
- Desired degree of readiness
- Cut thickness
- Size
- Cooking temperatures
Oven steaks are perfect for those looking for a juicy flavorful steak while still making sure they don't risk getting any food ailments.
Basic steps to help you understand how to cook a beef steak, so as not to turn off the right path:
- Prepare the cut in advance, for example, in a marinade, or simply rub it with flavorings: salt and pepper.
- Preheat oven to 230 ° C
- Fry the steak for about a couple of minutes over high heat
- Time to put the meat in the oven! This is best done without changing the pan.
- The roasting time depends on the type of roast selected. If simmer for 6 minutes, it will turn out with blood, if 8 - medium-rare steak. It's up to you!
- Do not forget to let the meat brew for 10 minutes under foil before serving. You will not regret it!
- this is a long article on what you need to do to make a steak divinely tasty at home, and not a rubber sole. Veal steak ... Steak. There is so much magic in this word! The taste of a tender piece of veal immediately emerges in the mouth, releasing juice when bitten and radiating aroma throughout the kitchen. Today's post is definitely not about vegetarianism, therefore, vegetarians and vegans, you have nothing to do here today, but soon I will come up with something for you. In fact, at first I just wanted to write a recipe for making ribeye steak, but then I realized that there are many little things that should be considered when preparing this seemingly simple dish. And I decided to put them all in a separate article " Beef steak in a pan, or how to cook beef steak", Which you are now reading. Well, let's go!
4. Finally, I will add more some important tips:
- before frying the steak, reheat frying pan very strong, it must be hot; by the way, there is no particular need to buy a grill pan, any one that can withstand high temperatures, of course, with a flat bottom, will do;
- don't pour olive oil in a frying pan, and coat the pieces already cut into steaks in advance, then excess oil will not remain in the pan, and it will not burn;
- use different spices for flavoring, but do not rub the meat with them, but put it next to it while frying: it can be a sprig of fresh rosemary or a clove of garlic, which can be used to rub the pan during frying;
- do not salt the meat is strong before frying, it is better to add salt it already during the meal, because a large amount of salt can absorb the juice of the meat itself;
- dark crust indicates that the steak is cooked correctly, it is not burnt or burnt, it is what it should be;
- use foil to shape the pieces; Many people think that it should only be used when roasting medallions to keep them tall and round, but other pieces of domestic ladybug do not always look the same as in the photographs, so feel free to use the same method so that the meat does not creep if you not too lucky at some time; with which you can easily bring the meat to the desired state;
- if you want to cook steaks for guests, it is better to find out in advance which degree of roast they are fond of, anyway only a couple of steaks will fit in one pan, so there is a chance to please everyone, and if you still want to cook all the steaks the same, choose medium, it will please everyone as much as possible : both to the conservative, who believes that the "bloody juice" in the steak is a universal evil, and to the connoisseur of fashion trends, who considers roasting well done - a rubber sole and the murder of a quality product.
Fuh ... I think I told absolutely everything I know. Everything about steaks, or how to cook the right steak at home. I confess that in my house this is usually done by my beloved man, in this case I am only an assistant. However, if you follow all of the above, you will be 100% successful in this difficult endeavor. Enjoy your meal! 
The correct preparation of delicious meat dishes is sometimes called a kind of science. It can be understood not only by experienced chefs, but also by beginners. The question of how to cook beef steak is asked by many housewives. This, it would seem, is not the most difficult dish to prepare, it requires the most attentive approach to itself. A very important condition for successful cooking is the correct choice of beef. 90% of the success of your culinary event depends on this. Here are some tips to help you find the foundation for a juicy and nutritious meal.
How to choose and buy beef correctly
In retail chains, you can find ready-made portions for steak. If you want to cook this dish tasty, it is not recommended to give preference to them. Before choosing, decide how you will cook the meat: on the bone or without. Chefs compare the selection of meat for a steak to a creative process. If you follow the same principle, the likelihood that the dish will turn out delicious will increase greatly.
What part of the beef is the steak made from?
Certain portions of beef are preferred for different types of steaks. If you are going to cook a rib steak or porter house, the subscapular or neck portions of the carcass will do. How much of the beef to take for the ribs steak? According to experienced chefs, the thick edge of the longest muscle with a small rib bone will do. For sirloin steak, use the neck, marbled beef, or the loin. If you are wondering how to choose meat for a traditional boneless steak, look for soft loins with a minimum amount of fat and connective tissue.
Beef tenderloin is the best steak meat
A good option when choosing steak meat are the neck, rump, shoulder blade, but beef tenderloin - the long muscle of the inner back - is best for the classic version of the dish. It has a delicate delicate texture and is easy to control during cooking. When choosing a tenderloin, it is important not to fall for the tricks of cunning sellers and not to acquire pulp from the inside of the leg under its guise. A real tenderloin has a pronounced head and film. Its structure is loose and has large fibers.
The right marinade for a dish
An important question is how to marinate meat. The marinade will soften it, give it a piquant aroma, and keep it fresh. The acid is the main one for the marinade. You can use vinegar (natural is better), wine, citrus juices. The acidic medium softens the meat fibers, and the dish is tender regardless of the degree of roast. Olive and other vegetable oils added to the marinade keep the juices in the meat. It is recommended to supplement the beef pickling liquid with basil, dill, oregano, rosemary, red, black or cayenne pepper, mustard seeds.
How much to fry meat for different degrees of doneness
Different types of steaks are classified according to the degree of doneness. In cooking, the following varieties of this dish are distinguished:
- Very rare or bloody meat. When cooking, the meat is heated to 40-45 degrees. It has a slight crust, but the inside is almost damp.
- Rare. This is the same traditional steak with blood, but with a longer aging of the meat. The edges are fried, and the inside is a clear strip of pink.
- Medium Rare. The steak is bloodless, but has a bright pink juice.
- Medium. Medium is medium-rare meat with light pink juice.
- Medium Well. The meat is well done and has a clear juice.
- Well Done. Well done meat with almost no juice.
How to cook beef steak: the best recipes with photos
Many factors depend on the method of steak preparation: not only taste, hardness, but also the calorie content of the dish, its compatibility with different side dishes. Several recipes presented below will allow any chef to cook delicious juicy meat, choose the right spices, and the method of heat treatment. Where you fry a steak (in a slow cooker, electric grill, grill, etc.) is a significant moment that affects the cooking process. All the important nuances are reflected in the step by step home recipes below.
Marbled beef on a grill pan
A steak in a pan is a kind of golden classic of cooking, and if marbled meat is used, then the dish turns into a delicacy. It can pleasantly diversify the everyday home menu or become a highlight of the program at the festive table. Finding marbled beef is not always easy, but if you're lucky enough to get your hands on this variety, be sure to try the recipe below.
To prepare a delicious juicy marbled beef steak in a grill pan, you will need the following products:
- 700-1000 grams of marbled meat;
- a mixture of ground - red, black and white pepper;
- herbs. The optimal set for this dish is a mixture of thyme, tarragon, basil, thyme and rosemary;
- sea salt;
- olive oil (extra virgin is not recommended).
The cooking process includes the following steps:
- The beef is cut into pieces approximately 1.5-2 centimeters thick.
- Salt, pepper and a mixture of herbs are rubbed into the pieces.
- The blanks are lubricated with olive oil.
- The pan is heated on maximum heat for 2.5-3 minutes.
- The meat is laid out in a frying pan. Each piece is evenly fried for 3 minutes and then turned over.
- The steaks are fried for another 3 minutes.
- The frying pan is sent to an oven preheated to 200 degrees for 5 minutes.
How to roast beef steak at home in the oven
Cooking in the oven is an opportunity to make the meat structure more tender, as well as reduce its fat content and calorie content. If you decide to bake a steak for two, stock up on the following foods:
- 2 portions, weighing approximately 250-300 grams;
- 2 small onions;
- a tablespoon of honey;
- 70-80 ml dry white wine;
- 2 medium garlic cloves
- a teaspoon of grated ginger root;
- a tablespoon of soy sauce.
Cooking process:
- Chop the onion and garlic finely.
- Mix together soy sauce, ginger, onion and garlic mixture, honey, wine.
- Place the pre-washed steaks in the resulting marinade and leave for about 2-3 hours.
- Preheat oven to 180 degrees.
- Place the steaks in the oven, frying on each side for 5-7 minutes.
- Bring the remaining marinade to a boil and simmer for about 10 minutes to thicken it.
- Put ready-made steaks on a plate and pour over the resulting sauce.
Charcoal BBQ with vegetables
Grilled beef steak is one of the best options for outdoor meat dishes. Complemented with the perfect barbecue vegetable garnish, it will delight even the most discerning palate. Get a water spray gun in advance to regulate the heat of the coals. To prepare a dish (based on 4 persons), you will need the following components:
- 4 pieces of beef, 200 grams each;
- seasonings to taste;
- 1 onion;
- 6 tablespoons of soy sauce
- 4 cloves of garlic, minced;
- 100 ml of olive oil.
For garnish:
- 2 eggplants;
- 8 medium potatoes;
- 2 bell peppers;
- 400 g cherry tomatoes.
Cooking method:
- Finely chopped onion, chopped garlic, spices, olive oil and soy sauce are combined.
- Steaks are laid out in the marinade. The meat is infused for 3 hours.
- The potatoes are cut into slices, the eggplants are cut into rings, the pepper is cut into 4 parts.
- The brazier is kindled. After the coals have burned out, put the meat on the wire rack and roast for about 10 minutes on each side.
- 10 minutes after the start of cooking, potatoes and eggplants are laid out on the wire rack, after another 5 - tomatoes and peppers.
Recipe for a delicious sauce for a dish
What better way to emphasize the unique flavor that a well-done piece of steak has than a delicious sauce? A good refined option is a red wine sauce. For this sauce you will need:
- dry red wine - 400 g;
- a few sprigs of thyme;
- 50 gr. butter;
- 4 tablespoons olive oil
- 2 red onions;
- a set of seasonings to taste.
The sauce is prepared as follows:
- Finely chopped onion is sautéed in olive oil.
- When it acquires a golden hue, wine is poured in.
- Thyme and other spices are added, the mixture is stirred, evaporated until the liquid is halved.
- The sauce is removed from the heat, salt, pepper and butter are added.
- The finished mixture is cooled and served with finely chopped fresh herbs.
- This sauce is in perfect harmony with all types of steak and perfectly sets off their delicate taste.
Video
Steaks can be cooked not only over an open fire, frying pan or in the oven. A delicious, nutritious and low-calorie dish is also prepared in a slow cooker. This device has a user-friendly interface and a sufficient number of modes to prepare the perfect steak. Enjoy a video tutorial that's easy to do with a device from Redmond. With this type of cooking, you can easily monitor the condition of the meat and regulate the process of frying the steak. The video tutorial has a convenient step-by-step form available to a cook with any level of experience: