Steak - what kind of dish is that? Rules for making juicy steaks, recipes

Steak is an expensive dish. After all, not all types of meat are suitable for its preparation. In addition, for such a dish, you can take only 5-7% of the entire animal carcass. Meat for steaks is a product of exclusively elite cattle breeding. To prepare a juicy and tasty dish, requires products obtained from a young bull. The age of the animal should be from 1 to 1.5 years. In this case the bull-calf should have a certain breed, for example, angus or hereford.

Types of steaks

A steak is not a meat pair. To prepare this dish, veal is used, which ripens within 20 days. During this period, fermentation of muscle tissue takes place. As a result, the meat becomes more tender and friable.

For cooking, take only the best part of the whole carcass. Steak is a dish that is difficult to prepare at home. There are several varieties of the product. It all depends on what part of the carcass was used to prepare the dish:

1. Club steak. For the preparation of this dish, the meat of the dorsal part is usually used. Take the product on a portion of the thick edge of the longest muscle. It can have a costal bone of small dimensions.
2. Rib-steak is a piece of meat that is cut from the subscapular part. It has many fatty veins.
3. Roundram-steak - the meat is taken from the upper hip part.
4. Striploin - is cut out usually from the lumbar dorsal part in the region of the head.
5. Porterhouse steak - meat in this case is taken from the lumbar dorsal part in the region of the thick margin of the tenderloin.
6. Thibone is a T-bone steak. Cut it from a site located on the border between the lumbar and dorsal parts in the region of the delicate edge of the longest muscle of the back, as well as the thin edge of the tenderloin.
7. Chateaubriand is the thick edge of the central part of the tenderloin. Fry such meat either entirely, or for several people.
8. Fillet-mignon is a thin cross-section of the central loin section. This is the most lean and tender meat. Such a dish never happens with blood.
9. Skirt-steak is not the most tender meat, but it is delicious enough (from the flank).
10. Tornedox is a small piece that is cut from the central part, or rather from its thin edge. Usually used for the preparation of medallions.

Can I prepare myself

Probably, many thought how to make a steak in a frying pan. It should be noted right away that this process is rather complicated and has many nuances. After all, steak is not just a fried piece of meat. Of course, at first glance it seems that this is a fairly simple dish. However, not everyone can cook it correctly. In this case, there are many subtleties that are worth considering. It is very important in this matter everything: from the selection and preparation of products and ending with the method and technology of their roasting. That is why not everyone can cook this dish in his kitchen in the way that his masters do in restaurants. After all, not everyone has special equipment, experience and knowledge.

Frying technology

So how to cook a beef steak on the grill or in the oven? First of all you should know not only how to choose meat, but also how it and at what temperature should be roasted. It was for this purpose that special technologies were developed that allow preserving the natural texture of the product. According to them, the meat should first be laid on the frying surface, preheated to 250 ° C. The steak should quickly "grab". It happens in just 15 seconds. The meat forms a crust. It is she who does not allow the flow of juice in the process of further cooking. After this treatment, the steak is laid on the surface, the temperature of which is not less than 150 ° C. Here the dish is brought to the required degree of readiness.

After cooking, the steak should lie down for a while. This will allow the juice to distribute more evenly throughout the piece of meat.

Degree of roasting

Since it is not very easy to prepare a steak in a frying pan, it is necessary to know not only the rules of its frying, but also its degree. At the moment there are seven:

1. Blue is a steak that is heated to 49 ° C, and then quickly closed on the grill. In fact, it is damp, but warm.
2. Rare - steak cooked with blood, but fried outside at a temperature of 200 ° C for 3 minutes. Inside, the meat remains red.
3. Medium Rare - steak of weak frying. In this case, the meat is only brought to a state where the blood is completely absent. However, the juice inside has a pink tinge. Prepare the dish for 5 minutes at a temperature of 200 ° C.
4. Medium - medium-roast steak. The juice inside is a light pink shade. Prepare the dish for 7 minutes at 180 ° C.
5. Medium Well - almost fried steak. The juice inside is completely transparent. This dish is prepared for 9 minutes at 180 ° C.
6. Well Done - this is a fried steak with almost no juice. The meat is fried at 180 ° C for 9 minutes, and then prepared in a combi steamer.
7. Too Well Done - a heavily roasted steak without juice. The temperature of the prepared dish is 100 ° C.

Prepare beforehand

Many people say that meat products should not be salted before cooking. However, it is not. You need to salt, even if you cook a steak in a frying pan. Recipe with a photo from professional chefs it proves. Steaks need to be salted and left for half an hour. Keep the meat at room temperature. As a result, the salt will dissolve in the juice, which will be released from the steak. But there are a lot of protein and sugar in it. This mixture will create an appetizing crust. In addition, these steaks will have a more pronounced taste.

The temperature of meat affects the speed of cooking

Many professional chefs claim that meat at room temperature is prepared much faster than chilled. A properly cooked steak should be juicy and tender inside, and outside - ruddy and crispy. If the meat is cold, then it will take more time to reach the desired degree of readiness. And this has a bad effect on the appearance of steaks. During cooking, the top layer of meat can drip dry and start to burn in places. Therefore, many recommend keeping steaks for half an hour at room temperature. This allows you to prepare a juicy dish.

More heat - more taste

There are many recipes for cooking steaks. However, they are all preparing in the heat of the heat. Due to the high temperature, the aroma and taste of the meat is revealed. Therefore, it is necessary to prepare steaks in such a way that they are covered with a dark brown crust. Do not believe the statement that a strong glow closes all pores on the surface of the meat. This is completely wrong.

Beef steak on the grill: American recipe

This recipe is suitable for those who like meat, as well as taste variety. At the moment there are many ways to prepare steaks on the grill. To prepare this dish, you will need:

1. Beef - 700 grams.
2. Soy sauce - ½ cup.
3. Oregano - 1 gram.
4. Ketchup - 2 teaspoons.
5. Garlic - 1 teaspoon.
6. Olive oil - 2 teaspoons.
7. Black pepper, preferably ground - 1 teaspoon.
8. Lemon juice is 30 milliliters.

Preparation of products

To fry the steak on the grill, you must prepare the meat in advance. It is better to do this 8-12 hours before cooking. The steak must be marinated. To do this, in a deep bowl, mix spices, lemon juice, soy sauce, olive oil, ketchup and salt. In the received structure it is necessary to lower slices of meat and to press them. Steaks must completely immerse themselves in the marinade. You can also add onion rings to the meat.

How to cook

The grilled beef steak, the recipe of which was described above, is prepared exactly as it is on the grill. The meat should be well marinated. Then you can begin to fry it. We should immediately take into account that beef steaks are not cooked on charcoal, as are shish kebabs, but on very high heat. Only so you can get a tasty and juicy dish. If the fire is very weak, then all the juice will flow out during the frying process. As a result, the meat will be dry. The cooking takes about 20 minutes, but not more.

Striploin steak with espresso sauce

The dish is cooked for 8 minutes on a strong open fire. The temperature should be from 230 to 290 ° C. To prepare 4 servings, you will need:

1. 4 pieces of loin. Each steak should weigh between 300 and 350 grams and be 2.5 centimeters thick.
2. Olive oil - two tablespoons.
3. Salt sea large - ¾ teaspoons of tea.
4. Black pepper, preferably freshly ground ¾ teaspoon.

Meat preparation

Grilled beef steak, a recipe with a photo of which will clearly show the cooking process, must be prepared before frying. First you should grease pieces of meat with olive oil. This will not allow the steaks to stick to the bars. After that, the pieces should be salted and sprinkled with spices. The olive oil will not let them shower. In this form, steaks should be left for half an hour at room temperature.

How to prepare striplane steak

Where and how to cook steak? In the oven or on the grill? In this case, meat should be cooked on a strong open fire. First, it is necessary to prepare a grill. Choose a strong direct heat mode. Before use, grate should be cleaned with a special brush. Now you can put on it pieces of meat. Steaks should be placed at an angle of 45 °, diagonally. Cooking meat should be under the lid.

After two minutes, steaks must be turned over gently. Do this not with a fork, but with forceps. The meat must be turned and put at right angles. Then cover the grill cover and cook the steaks for another two minutes in a high heat mode.

After that, pieces of juicy meat must be turned over. On the surface of the steaks should be a neat grid. Exactly the same can be done on the second side. But this is optional. Fry the meat you need to the necessary degree of preparedness.

What you need for an espresso sauce

Striploin steaks are best served with espresso sauce. To prepare it you need:

1. Butter from cream - a tablespoon.
2. Shallot chopped - two teaspoons.
3. Garlic, passed through the press - 1 piece.
4. Ketchup - 120 milliliters.
5. Sturdy coffee is natural - 4 table spoons, you can use espresso.
6. Balsamic vinegar is a tablespoon.
7. Brown sugar is a tablespoon.
8. Chile ground - two small spoons.

How to cook sauce

The pork steak, pictured above, is also served with an espresso sauce. To prepare such a dressing, it is necessary to melt butter from a cream in a small saucepan. After that, the bowl should be poured into the bowl and pass for 3 minutes, stirring regularly. When the product becomes transparent, garlic should be added to the sauce. Passer all take another minute. Now in the gas station you can pour all the other ingredients and bring it to a boil. The fire should be lowered and simmering the sauce on fire for another 10 minutes until it thickens.

After cooking

Ready steaks need to be removed from the grill, but they should not be served immediately. It is better to let them stand a little. Within five minutes, the temperature in the meat will continue to rise, about two degrees. In addition, the juice in the steaks should be distributed evenly. Serve this dish with espresso and wine.

Pork steak: recipe at the stake

This dish is just perfect for a quiet family dinner in nature. Such steaks are prepared very quickly and easily. This will require:

1. 150-200 grams of pork neck. This is for one person.
2. Onion - ½ pork weight.
3. Parsley dill.
4. Vegetable oil.
5. Peppercorns and ground black.
6. Salt, spices for meat - to taste.

Marinating pork

To get delicious meat cooked on the fire, it is necessary to marinate it. First you need to prepare steaks. It is better to remove fat from them. What's left inside will make the meat juicy. It is best to cut the neck across the fibers. The thickness of the pieces should not be more than 2 centimeters.

Onions should be peeled and cut into rings. Parsley and dill should be chopped finely. In the dishes, where the meat will be marinated, it is necessary to lay a layer of onions and greens.

Steaks should be carefully lubricated with vegetable oil, pepper and salt. On each side of them, peas should be pressed into the spices. Prepared in this way, the pieces must be put in a saucepan, and then sprinkled with a mixture of onions and greens. Alternating the layers, you should put all the steaks in the bowl. Then the meat needs to be cleaned in the cold. Marinize these steaks should be from 2 to 12 hours.

Cooking at the stake

Pork should not be cooked on open flames, but on charcoal. When there is enough of them in the brazier, it is necessary to grease the grill with vegetable oil and lay steaks on it. Fry the meat until ready. To get different degrees of roasting, it takes from 7 to 12 minutes - always on each side. Pork is significantly different from beef. Therefore, it is best to overcook it than it is in its raw form.