How to bake beef steaks in the oven. How to cook beef steak

Many people dream of cooking a good steak, but not everyone succeeds. Meanwhile, the cooking process is very simple. You just need to know some of the nuances and secrets.

If you are using regular beef, then the only option that works for a steak is tenderloin.

If you take marbled beef, then there are more options. Generally manufacturers marbled beef pre-cut and cut vacuum-packed steaks are delivered to stores. In addition to premium cuts like Ribeye, which is a thick rim, and Striploin, which is a thin rim, and fillet Mignon, the carcass of a marble goby is rich in a variety of pieces of excellent meat, suitable for frying in a pan and grilling. The main differences between premium marbled meat and alternative parts of the carcass can be considered the ease of processing and cutting of the steak, the softness of the resulting steak.
The steak should be thick, the thicker the easier it is to cook. If the steak turns out to be thin, then you need to be a professional to catch the marbling, not to let the fat leave the meat, not to overcook it. So about 2 to 2.5 cm thick is a normal steak. For thinner steaks, reduce the cooking time.

Do I need to fight back?
The steaks are not beaten. Even if they are made from regular beef, from the tenderloin. Its upper, thickest part goes for steaks and does not need to be beaten off. They beat off the tenderloin closer to the tail, but here they already make not steaks, but splints, for example.

Blue - the so-called raw roast (no more than 2-3 minutes), the meat inside has a temperature of no higher than 39-40 ° C.

Rare is practically uncooked meat (only 3-4 minutes to cook). However, there are many connoisseurs of just such steaks, fried on the outside and red on the inside. t ° of meat in this case is 45-48 ° C

Medium rare is a lightly fried meat with juice that has a deep pink color. (It will take 5-6 minutes to cook), the temperature of the meat will be about 48-53 ° C

Medium - medium-rare meat, the most preferred degree of roasting, in which the meat retains the light pink juice inside. (It will take 6-7 minutes to cook), the temperature of the meat will be 53-57 ° C

Medium Well is normally fried meat with clear juice inside (it will take 8-9 minutes to fry), meat temperature is about 57-62 ° C

Well Done is a well-done meat that has a grayish to brown color without red and pink interlayers, practically without clear juice. It will take about 10 minutes or more to cook, and the temperature of the meat will be 65 ° C or more.
What to fry on
A cast iron skillet works best. Grill pan or grill pan with grooved surface. It removes excess fat, and the meat is fried well, a crust forms on it.
How to fry the right steak?
- The thickness of a traditional steak, at which you can accurately determine the cooking time and get an excellent result of at least 2.5 cm.

Taking out meat from the refrigerator, wash, dry with a towel, leave it to lie on a plate for 20-25 minutes, at least. Meat should be room temperature... The fact is that cold meat behaves differently when heated and you risk spoiling the taste of the dish.

The pan must be heated as much as possible before frying.

Your favorite vegetable oil can be applied to the steak itself, or you can spread the pan (I always grease the steak olive oil, I do not grease the pan). When sending meat to the grill, you do not need to grease it. Do not salt or pepper!

Fry the steak on each side to the degree you need, for an average of 3 minutes (for a 2.5 cm steak), then reduce the heat slightly and brown the meat a little more on each side.
I fry steaks for the Medium degree of doneness, 2 cm thick, for 1.5 - 2 minutes on one side, then on the other, then for another 1.5 minutes on each side, I do not reduce the heat.
I fry steaks 1-1.5 cm thick for 1.5-2 minutes on each side, do not fry again.

Place the steak on a preheated plate and let it rest for a short time. The warmth of the plate and a few minutes of rest will keep the meat warm and fully reveal its luxurious taste and juiciness.

Season with salt and pepper. You can put a piece of butter.
There is another cooking method:
Heat a dry frying pan and put the meat on it. You don't need oil, but we have a piece of meat greased with olive oil. The meat must be fried before golden crust... 30 seconds on each side, no more. And then bring it to readiness in the oven.

Your steak is ready! Bon Appetit!

Preparation

You can bake a delicious steak in the oven on the grill rack. This will eliminate excess fat and add "patterns" to the steak, which will make the meat more beautiful. If you don't want the meat to have a crispy crust, you can bake it in a sleeve or in foil. It will turn out to be very soft and aromatic.

At home, you first need to prepare the steak well. Wash the meat well and remove excess moisture using an ordinary paper towel.



Now add salt and pepper on both sides to the beef steak to taste.



You should put a frying pan (both ordinary and grilled) on the fire and pour one or two tablespoons vegetable oil... As soon as the pan is hot, you need to put the meat on it. The steak should be fried on each side for 2-3 minutes, waiting for the appearance golden brown(see photo). This stage is very important, as it allows all the juices to be sealed inside the steak, which will make the dish soft, juicy and aromatic as a result.



Now you need to add a little butter to the pan. At the same time, you need to turn on the oven and preheat it to 230 degrees. When the oven warms up, you need to put a frying pan with a steak in it (if you wish, you can put it on a baking sheet and then add there butter). The baking time is 6-8 minutes.



After this time, remove the steak from the oven and place on a cutting board. Let it brew for 7-10 minutes. He is now completely ready.



It remains only to serve delicious and appetizing meat to the table. We recommend a side dish of mashed potatoes and your favorite vegetables such as broccoli. The steak roasted in the oven according to our recipe turns out to be very soft, it will surprise you with its taste and aroma. Bon Appetit!

KBZHU and composition for the whole dish

Beef steak in the oven is great alternative fried meat... Many people find this method more convenient, at least because there is no need to scrub the stove splashed with oil, and there is no need to light the coals before cooking. Besides, baked steaks are very tasty and healthy. Are you interested? More about how to cook beef steak in the oven, read on.

How to cook beef steak in the oven: methods

Modern ovens are strikingly different from their predecessors - many interesting functions have appeared. Including grill or broiler function. If you have this option in your oven but you weren't sure how to use it, try cooking beef steak in the oven.
A broiler is a heating element such as a kettle heating element, which gets very hot and directs heat to the product. This cooking method almost completely replaces frying in a pan, because it creates an appetizing crust on the meat. We advise you to cook in the oven - there are enough fatty layers in it, which will preserve the juiciness of the product.
How to grill beef steak in the oven? To do this, place the grate on which the steak will be laid out, at a distance of 10-12 cm from the grill, that is, almost under the "ceiling" of the oven. It needs to be heated well. Turn on the grill setting and set it to 200-220 ° C.
Dry the meat, sprinkle with spices and brush with marinade. Cover the baking tray with foil and place a wire mesh rack on top. This will allow excess moisture to drain into the baking sheet, making the crust crisp.
Grill the meat until medium well done for 3-5 minutes. Then measure the temperature inside the steak, turn it over and cook until cooked. Be sure to wrap each steak in foil before serving and let it rest for a few minutes.

Oven Beef Steak with Glaze

If you want to cook beef steak in the oven, we recommend. This is a cut of a rather large size with a bright and rich taste, which, after cooking in the oven, will reveal all its aromas. The first step is to wipe the steaks with a damp towel to freshen them up a bit. Then make a shallow cross-cut around the perimeter of the cut. This will keep the meat in shape.
After that, the beef can be marinated. We advise you to mix a little olive oil, crushed juniper berries, chopped garlic, etc. Leave the steaks in the marinade until they come to room temperature for about 1.5 hours. In the meantime, prepare the frosting. Combine some olive oil, juniper berries and some blackberry jam. Turn the oven on grill to heat it up to 200 ° C.
Shake off excess marinade from the meat and pat dry with napkins. Then sprinkle with salt and brush with a little oil. Cover a baking sheet with foil, place a grid and put Tibon on top. Bake for about 3-4 minutes on each side. Then grease the meat with glaze and fry until crisp. Serve the Tibon steak, cut into slices and garnish with berry sauce.

The history of steaks dates back to ancient Rome, where they were even sacrificed to the gods. Today we will tell you how to cook such a "divine" steak in foil in the oven.

A steak is essentially a piece of fried meat. It would seem, what subtleties of its preparation can we talk about? However, not every cook can properly cook a steak. Indeed, in order for the meat to turn out fragrant, tender and, piece by piece, melting in the mouth, knowledge, experience and enthusiasm are required. Classic steaks are cooked over an open fire, in braziers and ovens, but with due diligence, excellent results can also be obtained in foil.

There are many recipes for cooking, some of which recommend using pork or chicken. The option with pork or lamb is quite justified in terms of taste, however, the classic steak is prepared only from.

To get the perfect combination taste and unpretentiousness of cooking, choose meat from the subscapular part of the carcass. The piece must be at least 3 cm thick and must have fat on it. Chemical odor and stickiness will help you distinguish stale meat.

Required Ingredients

• Beef - 300 ... 400 g;
• onions - 2 or 3 small heads;
• garlic - 3 cloves;
• dry wine (optional) - 50 ... 100 ml;
• tomato or carrot - to taste;
• salt, pepper, spices.

Preparing a dish

The meat must be well washed with running water to get rid of the surface films, and then dried. Then 5-8 transverse cuts are made in a piece, which are filled with onion rings and finely chopped garlic. If desired, you can add thin rings of carrots or tomatoes. Now the meat is wiped with salt, pepper and spices and left for 10-15 minutes so that it can absorb the taste and aroma of all the ingredients.

This time is quite enough to prepare the "bed". To do this, line a baking sheet with double-folded foil of the appropriate size for a steak, on which we place onion rings. You can add 50-100 ml of dry red or white wine. It is important to wrap it as tightly as possible to prevent the juice from leaking out, otherwise the steak will turn out to be dry and tough. Pour some water into the bottom of the baking sheet just before baking.

Before putting the baking sheet in the oven, several small holes are made in the foil with the tip of a knife for steam to escape. Until fully cooked, the steak is baked for 40-45 minutes in a preheated oven at a temperature of 180 to 200 degrees. To get a medium-rare steak, 30-35 minutes will be enough at the same temperature. If you prefer meat with blood, the cooking time can be reduced to 25 minutes.

If you wish, you can additionally grill the steak on the grill rack for 5-10 minutes, this will give the dish a crispy golden crust.

Serving to the table

Correctly for a steak is no less difficult than cooking it. Here are some of the most common side dishes that are recommended for beef steaks:

• lettuce with olive oil and vegetable pieces - great appearance, contrasting (and therefore appetizing) colors and low calorie content;
• asparagus and spinach with cream - a classic side dish that you will be offered with a steak in a restaurant, it is distinguished by a thin spicy taste not distracting from the taste of meat;
• corn, tomatoes and Provencal herbs - a bright taste designed to whet the appetite, in addition to it, carrots and asparagus can serve;
• porcini mushrooms or champignons - a very hearty side dish that is ideal for a hearty lunch;
• America's most popular meat addition, easy and quick to prepare.

Beef steaks are not combined with pineapples, cabbage, cereals, pasta.

A properly cooked steak with a good side dish will surely please even the most sophisticated gourmets. This is a great way to surprise your guests or loved one with a delicious homemade dinner, an excellent decoration for a festive table.

Oven beef steak is not only incredibly tasty, but also healthy dish... The meat turns out to be soft and juicy, and if cooked without prior frying in a pan with oil, then it can even be called dietary.

First, let's find out what a steak is. It is a piece of meat, 2.5 to 4 centimeters thick, fried on both sides. This dish is considered traditional in the United States of America, from where it came to us. Choosing the right beef for your steak. A piece from the intercostal part without veins and bones is best suited. It is desirable that the meat is fresh. But you can use frozen, but before cooking it should be thawed to room temperature and allowed to drain off excess liquid. Another cooking secret delicious steak in the correct cut. To do this, take a knife and carefully cut the pieces across the fibers, trying to keep them the same thickness everywhere. This will cook the meat evenly and soft. Now let's move on from theory to practice and cook steaks according to several recipes - with pre-frying and without it. The first option will be more satisfying and will delight you with a delicious crispy crust. The second is suitable for people who follow a diet, since it will be cooked without excess fat. For cooking beef steak with spices we need:

• beef;
• oil, preferably olive;
• spices: ground black pepper, rosemary, thyme;
• salt.

We wash about a kilogram piece of meat well, dry it and cut it into portions. Prepare a marinade from 4 tablespoons of oil, spices and salt, where we spread the beef and leave to marinate for an hour. After that, fry the pieces in a preheated pan with vegetable oil for two minutes on each side to get appetizing crust... We transfer the beef to a baking sheet and send it to the oven for a quarter of an hour at a temperature of 180 degrees.

Next recipe – beef steak with soy sauce... This requires the following ingredients:

• beef;
• soy sauce;
• vegetable oil;
• Provencal herbs;
• black pepper;
• salt.

Wash one kilogram of meat, dry it with napkins or paper towel, cut into required amount pieces. From 60 milligrams soy sauce, teaspoon provencal herbs, a tablespoon of vegetable oil and salt with pepper to taste, prepare the marinade. Fill the steaks with this marinade and leave for an hour. Next, fry the pieces until golden brown in a pan with hot oil and send them to the oven for a quarter of an hour at 180 degrees.

And now diet steak without frying in a pan... The list of ingredients is similar to the previous ones:

• beef;
• vegetable oil;
• spices;
• salt.

We wash the meat, wipe off the remaining liquid, cut into portions and beat off slightly. Prepare a marinade from salt, a tablespoon of vegetable oil, favorite spices and spices, in which we leave the beef for an hour. At this time, turn on the oven in the "Grill" mode and heat up to 220 degrees. Put the marinated pieces of meat on a baking sheet or wire rack and put them in the oven for 4 minutes. After that, take out, turn over and put in the oven again for another 4 minutes. Take out and let stand for 5 minutes before serving.