BEEF STEAK IN THE OVEN, IN THE PAN AND GRILL: RECIPES

A steak is a portion of selected meat, seasoned with spices, and then fried in a conventional pan, or cooked on a grill.

Types of steaks, the degree of their roasting

Types of steaks vary depending on which part of the bull carcass meat was cut for their preparation:

club steak - cut from the back;
filet mignon - cross section of the central sirloin;
Tiboon-steak - cooked on a T-shaped bone (cut between the back and the lumbar part);
rib-steak - prepared from the subscapular portion of the carcass;
roundramb steak - prepared from the top piece in the hip area;
striploin - from the thin edge of the fillet of the lumbar part;
Chateaubriand - from the thick fillet edge of the central part;
skirt steak - prepared from the flank;
tornedos - cut from the thin edge of the central part;
Porterhouse - the largest of the lumbar part.

The degree of roasting steaks:

EXTRA-RARE - steak heated to 49 ° C and quickly “sealed” on the grill, almost raw but not cold;
RARE - steak with blood, fried outside, for 3 minutes at 200 ° C, but remaining red inside, meat t to 55 ° C;
MEDIUM RARE - meat is fried for 5 minutes at 200 ° C, when cut, the juice has a pronounced pink color, t meat up to 60 ° C;
MEDIUM - medium roast meat, inside, when cut, light pink juice is released, fried 7 minutes at 180 ° C, t meat up to 65 ° C;
MEDIUM WELL - meat, brought almost to readiness, when cut, clear juice is released, roasted for 9 minutes at 190 ° C, t meat reaches 69 ° C;
WELL DONE - fully roasted meat, practically does not emit juice. Prepared for 9 minutes at 180 ° C + set in the combi oven, t the meat inside reaches 100 ° C;
TOO WELL DONE - very roasted, dry meat, which is devoid of meat juice.

Rules for choosing meat and dishes

For the preparation of delicious, juicy steaks, you must use fresh meat, not subjected to pre-freezing. If you decide to use frozen meat, then wait until it slowly thaws on the bottom shelf of the refrigerator and, in any case, do not try to defrost it in the microwave oven, as the upper fibers will begin to change their structure, and the middle ones will remain unchanged.

As a result, from such meat it will be impossible to cook evenly fried steak.

Utensils for roasting steaks should be of high quality and must be thick-walled.

The ideal option would be a cast iron pan. It is convenient to use, durable and, over time, forms a natural non-stick coating.

Do not use aluminum pans for cooking steaks. They are thin, they heat up rather quickly, but they cool down just as quickly - they are difficult to achieve even roasting. And besides, aluminum is quickly scratched, and products get an unpleasant metallic taste from it.

Beef steak in a conventional pan

One of the quickest and easiest options for cooking beef is steak. Cooking will take you quite a bit of time, and the result will be simply amazing!

The main condition is the correct preparation of the selected piece of meat and its proper subsequent roasting. A little knack and amazing, juicy steaks will surely be your signature dish!

Required components:

beef (thin edge of sirloin) - 1 kg;
coarse salt;
a mixture of peppers;
olive oil.

Preparation time: 25-35 minutes.

Energy value per 100 g: 164 kcal.

Recipe step by step:

Remove the filet of beef from the refrigerator beforehand and leave for 1 to 2 hours at room temperature; it must be warm and in no case cold. Cut the meat into slices, as for chops, 2-3 cm thick. Grease each piece with salt and olive oil;
Heat the cast iron skillet carefully, and then alternately spread the prepared beef steaks on it. Fry each steak quickly - about 4 minutes on each side;
After removing the freshly roasted steak from the pan, season it immediately with ground pepper;
Ready steaks garnish with potatoes, fresh tomatoes and serve.

Recipe for cooking beef steak on a grill pan

In order to get the "right" steak, you should follow a number of certain rules. It is them that we describe to you in the following recipe.

By following them, you will always get excellent aromatic, juicy, well-roasted and moderately soft beef steaks. So let's get started.

Components for cooking:

beef tenderloin - 0.8 kg;
rock salt;
dried basil - 10 g;
black pepper, fragrant - 5 g;
Refined oil - 2-3 st.l.

Cooking time: 30 min.

Energy value per 100 g: 169 kcal.

Cooking:

Beef tenderloin cut into portions and wipe dry. Remember, meat intended for cooking steaks never beat off! The beating process destroys the structural fibers;
Slices of beef steaks rub on all sides with salt, pepper, dry basil and refined vegetable oil. Leave on for 5-10 minutes - let them marry a little;
Heat the grill pan (it is not necessary to oil it) and put 2 pieces of prepared meat on it. Fry the tenderloin for 3-4 minutes on each side until it is browned and remove from the pan;
Grilled steaks in the pan are incredibly appetizing due to the formation of beautiful strips from the bulges in the pan.

Marbled Beef Steak in Oven Sauce

The most tasty steaks are made from beef.

According to the classic recipe, the steak must be fried on a brazier or in a frying pan, but a steak cooked in the oven is no less appetizing and tasty.

After you learn how to cook classic steaks, you can show imagination and start experimenting - cook steak in a sauce. It will be especially piquant.

Ingredients Required:

marbled beef - 0.5 kg;
sea salt;
a mixture of allspice;
adjika tomato sauce - 100 ml;
red wine - 25 ml;
flour - 2 tbsp.

Cooking time: 40 min.

Nutritional value per 100 g: 167 kcal.

Cooking:

Cut the marbled beef into 3 cm thick pieces, then rub them with sea salt and a mixture of allspice;
Fry marble meat in a hot frying pan for 2-3 minutes on each side, and then place it on a small baking tray;
Prepare the sauce for steaks. To do this, fry the wheat flour in a dry pan. It should get a light golden hue. Add tomato sauce to the grilled flour and stir until smooth, then pour in the wine, stir the sauce again until smooth and warm well;
Pour the already-fried steaks over the heated sauce and send the pan with them to the preheated oven for 15 minutes at 190⁰WITH;
After the allotted time, remove the pan with steaks from the oven, put each steak on a serving plate, pour the resulting sauce and serve to the table.

Grilled Beef Steak Recipe

So it is time for summer attacks on nature, and, of course, the preparation of fragrant meat dishes over hot coals. Beef steaks cooked on the grill will be an excellent alternative to the traditional kebab.

Ingredients for cooking:

beef tenderloin from the lumbar part - 0.9 kg;
vegetable oil - 3 tbsp. l .;
sea salt;
black pepper.

Cooking time: 45 min.

Nutritional value per 100 g: 165 kcal.

Stages of cooking:

Beef tenderloin cut in the middle of the fibers into pieces with a thickness of at least 20 mm;
In a separate bowl mix salt, pepper and lean little. Coat each beef mixture with the prepared mixture;
Put the seasoned steaks on the barbecue grill and place on the grill over hot charcoal;
Fry the steaks on the grill until a fragrant crust appears, but do not overdo it, otherwise you risk overdrying the meat;
Remove the steaks from the grill, garnish with fresh vegetables and soft drinks and serve to the table.

Little secrets

always choose fresh, but moderately stale beef meat - from this the best steaks are obtained;
never keep meat on fire longer than indicated in the recipe (if you do not want to get a piece of dry meat);
never beat off meat for steaks - beating destroys the structural fibers of the meat and the cooking will not work out evenly.