Attempts by English aristocrats, to introduce a beef steak into the highest gastronomic light failed. After centuries of travel, the dish has settled in America, has got accustomed and modernized. But the aristocratic attitude of the steak was preserved: choice meat, options for roasting and mastery of the cook - the requirements of an elite dish!
How to cook beef steak?
Beef steak - meat, cut across the fibers, with pieces from 2.5 to 4 cm and fried in a pan or grill. A simple definition of the cooking process, in fact, requires skill and mathematical calculation. The main thing - to decide in the choice, because for a juicy product suited areas of carcass, not involved in motor skills.
- Before properly cooking a beef steak, select a dark red tenderloin without tendons with a uniform layer of fat over the surface. Softness of the product is checked with the finger: soft meat will quickly return the form, and the hard will remain depressed.
- Bought product does not wash, and blot with a towel, peel and cut.
- Preparation of marinade from olive oil, lemon juice and spices is a matter of taste. Classic steak takes only salt and pepper.
- Previously frozen product, defrost naturally.
- Fry the meat on a well-heated cast iron or grill for a minute on each side, then keep the time and temperature, based on the degree of roasting.
- Before serving, the piece should rest for a couple of minutes, so that the juice does not leak out.
Degree of roasting beef steak
Roasting beef steak is the final stage of meat preparation. The degree of cooking varies with personal taste preferences, increasing or decreasing the time of roasting. The American classification system leads five degrees of cooking, based on meat thickness of 2.5 cm.
- Very rare - almost raw piece, is prepared no more than 15 seconds from each side.
- Rare - with blood, is prepared for 1 minute, and rest for about 8 minutes.
- Medium rare - weak frying, assuming cooking no more than 2 minutes, and rest no more than 5.
- Medium - medium roast, cook for three minutes, rest for 4 minutes.
- Well done - a well-fried piece of meat for 5 minutes, allows yourself to rest a minute.
Do not forget to fry the edges of the beef steak when turning over.
Types of beef steaks
For delicious and juicy dishes used bulls, fattened grain. Inside their meat, a tender fatty layer is formed, similar to marble veins, so the marbled beef steak is especially valuable. Meat for steak is named for the animal carcass, using the generally accepted classification of cutting.
- Ribai - one of the most famous, is carved from the costal part of the carcass.
- Flat Airon - a piece of inner shoulder.
- Striploin is the top of the loin.
- Tie-bon -steak got its name due to the presence of the T-shaped bone of the dorsal part.
- Porterhouse - is prepared from the lumbar part of the back of the animal.
- Fillet mignon represents a beef tenderloin from a thin edge and is used in the preparation of medallions.
- Sirloin - from the waist of the animal and is distinguished by marble.
- Flank steak cut from the peritoneum, often before serving marinated for softness.
- Rumsteak is cut from the rump.
- Tray-type - a piece of triangular shape.
Striploin steak
Striploin, or a thin loin edge, in its name reflects the essence: strip-loin - this is a loin stripe, with a weak marbling, but with pronounced beef taste. Tenderness and softness meat is added to large fibers, and a thick strip of fat along the perimeter gives juiciness.
Ingredients:
- thin edge - 850 g;
- rosemary and thyme - by pinch;
- black ground pepper - 3 g;
- olive oil - 25 ml.
Preparation
- Before preparing the striploin steak, cut it across the fibers into pieces of 2.5 cm thick each.
- Salt, season with spices and olive oil.
- Spread out the dry pan, lay out the beef steak and fry on both sides for no more than 4 minutes.
Flank steak
Meat is cut from the bottom of the bull's stomach. A flat piece without fat and bones is tough enough and requires the right attitude. "Flank steak - how to cook?" - the most common question among fans of beef in Burgundy or fachitos. Marinate the meat stock from an hour to 24 hours in sour sauce and you will receive a premium beef steak.
Ingredients:
- beef flank - 980 g;
- vegetable oil - 80 ml;
- red pepper - 5 g;
- tomato juice - 480 ml.
Preparation
- Peeled meat, knife and place for a day in the marinade of tomato juice and butter.
- Roast marinated meat for 10 minutes at maximum and another the same at medium temperature.
- The ready dish is resting for 8 minutes, after which it is cut in portions.
Ribey steak - recipe
Premium cut - riba is the most marble and fleshy among all the pieces. The abundance of fat layers, melting during cooking, makes the dish juicy and soft. When asked how to cook steak riba, there is one answer - without marinades and special seasonings, fried in a hot pan, the product is ready in a couple of minutes and requires a feed.
Ingredients:
- steaks -2 pcs. 350 g each;
- vegetable oil - 20 ml.
Preparation
- Lubricate the pieces with oil.
- Well, heat the frying pan and fry the beef steak for a couple of minutes on both sides.
- Depending on personal preferences, increase or decrease cooking time.
- Finished meat salt and season with pepper.
- After a couple of minutes of rest, serve on a warm plate.
Fillet mignon
Cut is the most valuable cut, obtained from a muscle that is not involved in motor activity. Therefore, steak fillet minion is the most delicate meat from all existing species. With a thickness of 8 cm, the dish retains its juiciness and softness due to marbling and pleasantly pleases with taste during a dinner with a good wine.
Ingredients:
- loin fillet - 430 g;
- oil - 30 ml;
- champignons - 250 g;
- red wine - 130 ml;
- cream - 80 ml.
Preparation
- Season the meat, fry in a frying pan for five minutes, then put it in the oven for ten at a temperature of 180 degrees.
- Cut champignons, fry with cream and red wine.
- Serve the served dish with mushroom sauce.
T-bon steak
T-shaped bone, divides a huge piece of meat into two different types: a finely chiseled edge with pronounced beef taste and an average part of the tenderest tenderloin. A heavy and nutritious cut is often cooked on a grill or in a Josper oven, but the frying pan and the oven are also a suitable option.
Ingredients:
- steak tibon - 900 g;
- olive oil - 20 ml;
- shallots - 60 g.
Preparation
- Before you make a beef steak in a frying pan, cut the fat around the perimeter.
- Roast the workpiece in a hot skillet for no more than a couple of minutes, after which another 10 minutes at a low temperature.
- Beef steak - a recipe that involves refining in the oven.
- Place the meat on the cut onions and bake at 200 degrees for a quarter of an hour.
Beef steak in the oven
Prepare the steak in the oven in Asian sauce , without pre-frying in a pan - even novice can do it. This method of heat treatment will evenly distribute the meat juices, and the function of the grill will provide an aromatic crispy crust.
Ingredients:
- onions - 30 g;
- garlic - 5 teeth;
- shredded ginger - pinch;
- honey - 10 g;
- wine dry - 75 ml;
- soy sauce - 15 ml;
- cutting - 600 g.
Preparation
- Mix the first six ingredients for the marinade.
- Cut the tenderloin in half and before you cook the beef steak in the oven, marinate for a couple of hours.
- The oven, set at 180 degrees, will perfectly cook the dish for 7 minutes, after which the two-minute convection will bring everything to perfection.