Beef steak: all according to the rules. How to cook beef steak properly?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What should be the perfect steak? Novice housewives are unlikely to be able to accurately answer this question, and even more so describe the entire technology for obtaining a dish. Therefore, the useful tips and step-by-step guide on how to cook beef steak (whole piece and chopped mass) in accordance with all the rules presented in this article will help them the best.

Step one: choose meat

How to make a beef steak with a pleasant crispy crust on top and at the same time tender, slightly pinkish flesh inside? At the same time, it should be quite juicy, but not raw (even if with blood). All these characteristic features of a well-cooked dish can be present only under one condition - the right meat. Here are the main recommendations and rules to consider when buying a product:

• the most delicious dish comes from young beef or veal;
• do not use frozen pieces,the product must be fresh and chilled;
• it is advisable to cook a steak from certain sirloin parts of the carcass with the most tender meat, bone areas (ribs, etc. are not used);
• not suitable for cutting sinewy pieces;
• if possible, choose meat without films on its surface;
• be guided by the approximate thickness of the future steak - from 3 to 4 cm;
• cut pieces should be about the same size.

Step Two: Meat Prep

If the beef steak will be prepared from not very young meat, it is necessary to properly pre-process it. To do this, cover each of the sliced \u200b\u200bpieces with cling film, and then lightly beat off with a kitchen hammer on both sides. This is done so that the structure of the fibers becomes softer and more pliable for frying. After a short beating, rub the mixture of pepper and s alt into the pulp. This spice treatment is also recommended for young meat. S alt has the ability to retain moisture, making the dish even juicier when frying. Therefore, processed semi-finished products should be allowed to lie down in a cool place for at least an hour and a half. In addition to ground pepper, you can use any other spices, depending on your taste preferences: cayenne pepper, oregano, Provence herbs, coriander, dried basil, etc. You do not need to rinse off the s alt layer before frying. Yes, and if the norms of the products used are observed, this will not be required, since all the seasoning mass will be absorbed into the meat.

Step Three: Roastingpieces

So, the preliminary preparation was carried out in full: the meat is cut, beaten (if necessary), flavored with s alt and spices. Now you can start frying. Since beef steak is usually served immediately, as they say, "hot, hot", the preparation of meat stuff is carried out immediately before the table setting. For frying, it is best to use any refined vegetable oil without a characteristic odor. Pour it into a heavy bottomed pan and heat it up. After warming up, you can start cooking. Before doing this, be sure to blot each piece with a paper towel to remove excess juice. As soon as a small smoke appears above the pan, dip the chopped billets into the heated oil. After browning, turn the steak over and continue frying. The fire should be medium, as when it decreases, juice will begin to stand out, which will make all the work problematic. Do not fill the pan with several pieces. It is better to roast two or three pieces at a time.

Cooking beef steak in the oven

Of course, the best way to use an oven is to have a grill in it. Then you don't have to worry about turning the pieces. In a simple oven, baking is carried out in stages, especially if the products are lightly browned on top. Use a wire rack for better circulation. Lay the pieces chopped and grated with spices on it. Bake until lightly browned. Typically, this pretreatment is carried outwith tough meat. Young beef will be enough just to fry in oil in a pan. In order for the baked pieces to have a normal appearance, after removing them from the oven, you can cook in the traditional way. This means frying in oil in a frying pan over high heat until a nice golden brown crust is obtained. In this way, you can prepare semi-finished products in advance, and then, if necessary, quickly bring them to readiness and serve them in a hot appetizing form.

Can you make minced beef steak?

There are situations when the available meat cannot be divided into portions, as it is cut from an unsuitable carcass fragment or consists of several separate parts. Then prepare chopped beef steak. Of course, at its core, this turns out to be a completely different dish, but outwardly they are both very similar to each other due to the flat shape of the finished fried pieces. How to achieve not only an attractive externally fried dish, but also a taste typical of a steak? To do this, it is preferable to turn beef into minced meat not with a meat grinder, but with a sharp enough knife. Try to finely chop the product into a minced mass, and then add some related ingredients (onion, bread, egg, etc.). The mixture for the obligatory preservation of the shape of the meatballs in the future during frying must be carefully mixed, slightly beating. If desired, chopped steaks can also be rolled in flour.

Recipe for minced beef steak with mushrooms

One of the originalcooking methods is the addition of any additional ingredient to the meat mass. This recipe for beef steak involves the use of mushrooms. Take 100 g of champignons, peel them and chop finely. Chop beef (500 g) without veins and films with a sharp knife until a smooth and uniform mass is obtained. If the meat is tough, grind it in a meat grinder with a medium grate. Combine the resulting minced meat with mushrooms, beat in one egg and season with s alt and various spices. Then mix it well, slightly beating it off. Form the mass into flat round meatballs and lightly roll them in flour. Then fry each steak in hot oil until browned on all sides. Serve hot, sprinkled with lots of herbs. Use fresh or boiled vegetables as a side dish. You can pour some hot sauce on top and sprinkle with onions marinated in vinegar. Hearty, tasty and appetizing dish is ready!