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

What should be the perfect steak? Beginning mistresses are unlikely to be able to accurately answer this question, let alone describe the entire technology of obtaining a dish. Therefore, useful advice and a step-by-step guide on how to cook a beef steak (whole chunk and chopped mass) by all the rules, presented in this article, will help them as well as possible.

Stage one: choose meat

How to ensure that the beef steak was with a pleasant crispy crust on top and at the same time a tender, slightly pinkish flesh inside? In this case, it should be sufficiently succulent, but not raw (even if with blood). These all the characteristic signs of a perfectly cooked dish can be present only under one condition - correctly chosen meat. Let's list the main recommendations and rules that you need to consider when buying a product:

• The most delicious dish is made from young beef or veal;
• Do not use frozen pieces, the product should be fresh and chilled;
• It is desirable to cook a steak from certain loins of carcass with tender meat, bone patches (ribs, etc. do not use);
• Not suitable for slicing sinewy pieces;
• If possible, choose meat without films on its surface;
• Orient the approximate thickness of the future steak - from 3 to 4 cm;
• Sliced pieces should be approximately the same.

Stage two: preliminary preparation of meat

In case if the beef steak will be prepared from not very young meat, it is necessary to properly process it in advance. To do this, each of the cut pieces are covered with food film, and then lightly beat off with a kitchen hammer on both sides. This is done to ensure that the structure of the fibers becomes more tender and malleable to frying. After a short rest, rub a mixture of pepper and salt into the pulp. This treatment with spices is also recommended for young meat. Salt has the property of retaining moisture, making the dish when frying is even juicier. Therefore, processed semi-finished products should be allowed to lie 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 taste preferences: cayenne pepper, oregano, Provence herbs, coriander, dried basil, etc. It is not necessary to wash off the salt layer before cooking. Yes, and with the observance of the norms of the products used, this is not required, since the whole flavored mass will be absorbed into the meat.

Stage three: frying pieces

So, the preliminary preparation is carried out in full: the meat is cut, discarded (if necessary), sprinkled with salt and spices. Now you can start frying. Since usually beef steak is served immediately, as they say, "with heat, with heat," the preparation of meat things is done immediately before serving the table. For frying, it is best to use purified vegetable oil without a characteristic odor. Pour it into a frying pan with a thick bottom and put it on the fire. After warming up, you can start cooking. Before this, always pat each piece with a paper towel to remove excess juice. As soon as a small smoke appears over the frying pan, lower the cut preforms into the preheated oil. After blanching, turn the steak over and continue the frying. The fire should be average, because with decreasing the juice will be allocated, which will make all work problematic. Do not fill the frying pan in several pieces. It is better to do frying two or three times at a time.

Cooking beef steak in the oven

Of course, the best option for using a fryer cabinet is to have a grill in it. Then you can not worry about turning over pieces. In a simple oven, baking is carried out in stages, especially if the products from the top lightly blush. For better circulation, use a grate. Put on it cut and grated with spices. Bake until lightly bruised. Typically, this pretreatment is carried out with hard meat. A young beef will be enough just to fry in oil in a frying pan. In order for baked pieces to have a normal appearance, after they have been extracted from the oven, cooking can be done in a traditional way. This means frying in oil in a frying pan at high heat until a pleasant ruddy crust is obtained. In this way, you can prepare semi-finished products in advance, and then, if necessary, quickly bring them to the ready and serve on the table in a hot appetizing form.

Can I cook chopped beef steak from beef?

There are situations when the existing meat can not be divided into portions, as it is cut from an unsuitable fragment of the carcass or consists of several separate parts. Then cook chopped beef steak from beef. Of course, in its essence it turns out to be a completely different dish, but outwardly they are both very similar to each other due to the flat form of ready roasted pieces. How to get not only an attractive roasted outside dish, but also the taste typical for steaks? To do this, it is preferable to turn beef into minced meat not with the help of a meat grinder, but rather a sharp knife. Try finely chop the product into a ground mass, and then add a few accompanying ingredients (onions, bread, eggs, etc.). Mixture for the mandatory preservation in the future of the shape of bitlets during frying should be carefully mixed, slightly beating. If desired, chopped steaks can also be rolled in flour.

Steak steak with mushrooms recipe

One of the original methods of preparation is the addition of any additional ingredient in the meat mass. This recipe for beef steak provides for the use of mushrooms. Take 100 g of champignons, clean them and finely chop. Beef (500 g) without veins and films, chop with a sharp knife until smooth and even mass is obtained. If the meat is harsh, move it on a meat grinder with an average grate. Combine the resulting stuffing with mushrooms, beat one egg and season with salt and various spices. Then carefully mix it, slightly beating off. Form a mass of flat round beads and lightly roll them in flour. Then fry each steak on the hot oil until a crust is formed on all sides. Serve hot, sprinkled with plenty of greens. Use fresh or boiled vegetables as a side dish. You can pour top with a spicy sauce and sprinkle with pickled onions in vinegar. A hearty, delicious and mouth-watering dish is ready!