The fear of cooking steak is pursued by most beginners, which is not surprising, because, as a rule, just such simple and minimalistic in composition recipes require special attention to detail, including the technology and ingredients used. In this material, we will try to explain in more detail how to prepare a beef steak.
How to fry a beef steak in a frying pan?
Grilling is not available at all and not always, but a heavy thick - walled cast - iron frying pan can be found in almost every house. It is just perfect for making steaks, as it evenly warms up and keeps the heat well.
Ingredients:
- steak "Ribay" - 340 g;
- olive oil - 35 ml;
- butter - 45 g;
- champignons - 230 g;
- flour - 5 g;
- beef broth - 55 ml;
- cream - 275 ml;
- green parsley and thyme - 1 teaspoon.
Preparation
Before starting the steak cooking, leave the meat at room temperature 2-3 hours before the start of cooking, with this simple step you will ensure the steak is juicy and evenly roasted. Preheat the frying pan, season the beef on both sides. Paint on the pan of oil and put the meat. Fry the steak for 4 minutes on each side and leave to lie down after roasting for another 5 minutes to evenly distribute the meat juices among the muscle fibers.
In the other pan, save the pieces of mushrooms in butter, sprinkle them with flour, and after a half-minute fill with a mixture of broth and cream. Add spices and fresh herbs. When the sauce thickens, pour it over the meat and serve.
Marinade for beef steak
As a rule, for cutting steaks, cuts of the highest quality are used, the taste of which does not require any additions in the form of any marinades. But if you decide to fry a steak from inexpensive meat, for example flank, then the marinade will only play into your hands.
Ingredients:
- Flank - 980 g;
- soy sauce - 115 ml;
- vegetable oil - 65 ml;
- granulated sugar - 35 g;
- Worcestershire sauce - 45 ml;
- garlic teeth - 4 pcs .;
- Balsamic vinegar - 45 ml.
Preparation
To prepare enough to combine all the ingredients for the marinade before dissolving the sugar crystals, chives before it is better to pre-pass through the press or grind in a mortar. When the marinade is ready, fill it with a steak from the flank and leave to lie in the cool for a period of a couple of hours until all night.
Depending on the preferred degree of roasting beef steak, the meat can be held on a hot frying pan or grilled from 3-4 to 6-7 minutes on each side.
Marbled beef steak
Steaks from marble beef are considered to be the most expensive, since they require special conditions for growing cattle for obtaining high quality meat. Such slices are distinguished by the presence of a large number of thin layers of fat, located in the thickness of the muscles and giving the meat a special juiciness and aroma after roasting.
Ingredients:
- marble steak - 340 g;
- garlic head;
- vegetable oil - 45 ml;
- dry red wine - 15 ml;
- lemon juice - 15 ml.
Preparation
Preheat the vegetable oil and use it to fry the garlic cut into slices. When the last will turn golden, transfer them to a napkin, and on warmed garlic oil fry the steak for 2 minutes on each side, before bringing the meat to room temperature and seasoning it. Finished steak pour wine and lemon juice, then leave to lie for 4-5 minutes on a warm plate in order that all the meat juice again distributed in the thickness of the fibers, and not flow out.