How to cook steak - rules and degrees of roasting

Any meat-eater can hardly resist a juicy, properly roasted piece of beef. Unfortunately, it's easy to spoil even the most expensive part of the carcass, so home cooks are not often interested in all the details of how to cook a restaurant-style steak with your own hands. You can approach the process by armed with basic rules.

Steak - recipe

A few elementary omissions can distract you from the ideal dish in the direction of beef with the consistency of the "sole" and an unpleasant grayish shade on the cut. Everyone, from small culinary magazines, to famous chefs, already managed to come up with a summary of the basic rules for roasting meat:

  1. The basis of the basis is meat for steak . Give preference to those pieces that are not involved in the movement of the animal, they will come out juicy and soft. Give preference to vylezhannym pieces of meat, steak from them turns out better.
  2. Do not take meat with a lot of fat. Since the steak is fried short, the surplus will not have time to melt, and they will be unpleasant to eat.
  3. Before you properly grill the steak, leave the meat to lie down and reach the room temperature. During the stay in the frying pan, it is cooked as evenly as possible.
  4. When it comes to spices - do not be shy and chew the meat with a generous pinch of salt and pepper, distributing them with patting movements. Remember that steaks are not marinated, but only rubbed with dry spices just before roasting.
  5. Spread out the dishes with oil, so that when they hit the fire, the beef immediately grasped and did not lose any liquid.
  6. After reaching the desired degree of roasting, leave a piece of rest on the plate, so that all the juices are distributed between the fibers.

Degree of roasting beef steak

After selecting the desired cut and preparing it, you should go to the main stage - roasting. Some believe that steaks are 7 degrees deep, others - 6, but in fact there are only 4, and everything else - intermediate stages, which still can not catch the culinary amar.

The first degree - "rare" or steak with blood - is characterized by the fact that the piece is only quickly fried from the outside, giving it a color and a crust, but inside the pulp remains completely moist. Strongly heat the frying pan and let the meat grab - ready.

The second, widely loved - "medium rare" - is characterized by greater roasting from the outside. Flesh fry from one side until the appearance of moisture on the surface and turn once (!) On the other side. The finished piece is soft to the touch.

The third degree - "medium" - is popular with our eaters. The meat is still pink inside, but well fried on the outside. If you do not know how to cook a medium steak, then, depending on the thickness of the piece, keep it on each side for 6-7 minutes.

The nightmare of any cook is a "well done" steak - fully roasted, hard and greyish on cut. Even considering the external juiciness, it is difficult to chew and even the best sauce or gravy will not save the situation. It is better to avoid this degree of roasting, if you do not want to be called an inept cook.

Steak - recipe in a frying pan

They say that the best steak is obtained on the grill, and no one dares to argue with such a statement. True, not everyone can afford cooking on a living fire, in such cases comes to the rescue frying pan. Choose a grill or a conventional surface made of cast iron, with thick walls.

Ingredients:

Preparation

  1. Before frying a steak, season it and heat a frying pan with butter.
  2. Fry the meat for 3-4 minutes on each side for "medium", turning only once.

Pork steak in a frying pan

Before asking how to make a steak from pork, it should be clarified that the real steak is prepared only from beef. If you are ready to go against the rules, then choose moderately fatty slices on the bones and well soak up the fat.

Ingredients:

Preparation

  1. Before you cook a pork steak, crush the garlic and throw it into the preheated oil.
  2. As soon as you feel the aroma - remove the tooth and put in its place flavored meat.
  3. Fry until ready, taking into account the thickness.

Marbled beef steak

Marble meat is distinguished by its high cost, so pre-stuff your hand on pieces cheaper to be confident in your abilities. There are no special wisdoms in the technology, you can immediately distinguish the properly prepared piece to taste.

Ingredients:

Preparation

  1. Before you make a beef steak, cut the garlic teeth with plates and fry in warmed oil until browned.
  2. Catch the garlic and put the flavored meat. Fry for one and a half minutes on each side, at the end pour in the wine and lemon juice.

Turkey steak in a frying pan

How to cook turkey steak? There is nothing easier! Choose a slice of white meat of medium-thick breasts and salt it before cooking. In contrast to the classic dish of beef, marinades are allowed here, especially sweet and based on soy.

Ingredients:

Preparation

  1. Dip the pieces into a mixture of soy and honey, leave for half an hour.
  2. Cut the meat before roasting and cook for 6 minutes, turning in the middle. Store under foil before serving.

Steaks from fish in the oven

Before preparing a fish steak, be sure to choose the right fish: it should be oily, with a dense pulp, able to keep the shape well after being in the frying pan. Steaks made from red fish are a win-win option.

Ingredients:

Preparation

  1. Before you prepare a steak, send it to brown on a strongly heated grill pan with butter.
  2. On half-finished fish lay a rosemary twig.
  3. Bring the steak into the oven until 170 degrees 10 minutes.

Steak cod in the oven

Do you prefer white fish? Then, according to all the characteristics for frying, cod is perfectly good. The already fried flesh is best served with a vegetable garnish, cream sauces, pesto or light chutney. Preliminary pickling will also benefit.

Ingredients:

Preparation

  1. After pouring the fish and sprinkling it with herbs, fry for a minute on each side.
  2. The fish steaks in the oven reach 160 degrees for 9-12 minutes until ready.
  3. Sprinkle with citrus juice before serving.

Steak chum in the oven

Unlike other representatives of salmonids, chum is less popular, but it does not yield to relatives neither in appearance, nor in taste and nutritional qualities. To make a steak from red fish in the oven is simple, the main thing is to choose the right recipe.

Ingredients:

Preparation

  1. Divide the steak in half, carving the bone in the middle.
  2. Two slices of pulp oil with oil and spices.
  3. Bake at 180 degrees for 10-15 minutes.

Steak from salmon

The salmon steak in the oven is a popular position in the menu of many classic restaurants. Each chief prefers to bake fish in his manner: in an envelope, sprinkled with breadcrumbs or pre-browned in a pan. The following is the simplest version, excluding unnecessary manipulations with the product.

Ingredients:

Preparation

  1. Rub the pieces of salmon with a mixture of spices and lemon rind.
  2. Bake at 190 degrees for 12-15 minutes.
  3. Serve with a light yogurt sauce.