No one has yet succeeded in presenting a universal recipe for beef steak in a pan, but everyone who loves meat delicacy is able to create a tasty, juicy, mouth-watering dish. True gourmets believe that receiving such a meal is a kind of act of love.

Beef steak in a pan - cooking tips

Many are convinced that you can taste the perfect meat only in a restaurant. To cope with such a task is not difficult at home, if we have at our disposal a steak from a selected piece of beef and useful recommendations for its preparation.

  1. The meat for the best steak is determined by the place of the cut (lumbar or dorsal part of the carcass of the animal) and the degree of marbling (the location of the fat fibers inside the piece). For the best dish, we choose just such a product.
  2. We don’t beat meat and don’t wash it - we only get it wet with paper towels. Before a hot start, we leave the steak in the kitchen for an hour, allowing the muscle fibers to relax a bit, and the internal juices to take vacant places in the piece.
  3. The correct preparation of the steak directly depends on how well we heat the pan. Only the hot surface of the roasting pan is able to "seal" the meat, to eliminate moisture loss.
  4. No knives or forks! For turning the layers, we use only culinary tongs or a wooden (silicone) spatula. The smallest puncture of the meat in the pan threatens to destroy its structure: the juice will get a “loophole” for going outside, the dish will be hopelessly spoiled.
  5. The perfect steak requires patience.Having laid the layer on a hot surface, we expect the Maillard reaction (caramelization process), in which the color of the meat darkens, the same delicious crust appears. Only after that we turn the piece to the other side.

Be sure to “listen” to the grilling steak! A barely perceptible hiss, a slight crackle - this is a peculiar music of the dish, and we are its conductors.

What are the degrees of steak roasting

Solving the question of how to fry beef steak from a thickness of 2.5 cm, we take the American cooking time classification system as a basis:

  • veryrare (raw) - slightly stewed meat. A crust forms in 15 seconds. heating on the one hand. The temperature inside the piece is 48.8 ° C. Before serving, the steak languishes (rests) for 10 minutes. in foil;
  • rare (with blood) - takes up to 1-2 minutes. on each side of the formation (t 54.4 ° C);
  • mediumrare (semi-raw meat) - the frying time increases to 2–2.5 minutes (t 60 ° C). There is less blood in the finished steak, its color turns light pink;
  • medium (average cooking) - heat treatment of each side reaches 3 minutes. (t 65.5 ° C). Before use, the steak is aged on a plate for 4 minutes;
  • welldone (fully fried) - heats up from 4, 5 to 5 minutes. (t 71.1 ° C). The meat on the cut is already gray-brown in color with light juice when pressed. To the first delicious bite - a minute of rest!

Ideal Meat Sauces

The art of getting the perfect steak has long been brought to perfection. However, the dish will be incomplete if it is not accompanied by exquisitely decorated gravy.

Cream sauce

Pour 4 liters of wine vinegar into a stewpan, heat to a boil (do not boil!). Add 300 ml of fresh chicken stock. Boil the sauce over medium heat, add 4 tsp. pre-crushed grains of pepper (green), the same number of spoons of fresh cream. The process continues until the mass thickens.

Sesame and Black Bean Sauce

 

Drain the liquid from a can of canned beans, place the beans in a blender glass. We attach 2 tablespoons of honey, 1 tsp each. chili peppers, grated ginger, brown sugar, mixtures of Chinese herbs. Add 2 tbsp. l apple cider vinegar, soy sauce, sesame paste. We break the composition with an electric appliance, then put it in a saucepan, boil for 5 minutes with constant stirring.

Japanese Teriyaki Sauce

We connect in a stewpan 2 tsp. honey, a spoonful of dry ginger, 6 tbsp. l sake, 10 tbsp. l soy sauce, 4 tbsp. l Wine "Mirin". Heat the composition to a boiling state, boil for 5 minutes. Remove the sauce from the heat, sprinkle with chopped feather onions.

There is a huge variety of delicious gravy served with steaks. However, the perfect meat sauce is a dish that matches our personal tastes and ideas.

Tasty recipe:filet mignon

Garnish for beef steak

True gourmets are absolutely sure that a glass of noble wine will be the best side dish for steak. A good option that does not hurt a tasty and nutritious addition to your favorite dish.

 

A traditional serving of meat is a salad composition of fresh vegetables seasoned with olive oil. The choice of ingredients is limited only by our culinary fantasies.

One of the most popular side dishes is asparagus or green beans. To prepare the food, cut off the ends of the plants, grease the pods with vegetable oil, pepper, salt, and sprinkle with a little grated almonds. Bake the aromatic composition in the oven until ready.

If we serve asparagus as a side dish, then first boil the product in salted water, then cool. We cut the soft stems in the desired size, wrap them in a thin strip of smoked bacon, grill them.

Choosing a side dish, we will certainly take into account the compatibility of products. Beef does not tolerate saturated salty, sweet or sour tastes.

Classic recipe

An open fire and grill at home can always be replaced with a pan, the prevailing rules and traditions of making the perfect steak cannot be avoided. Gastronomic erudition is the key to obtaining a delicious meat dish.

Product Composition:

  • steak - from 300 g;
  • butter (butter and olive);
  • salt, pepper, garlic (dried or fresh).

Cooking method:

  1. We take out a layer of meat from the refrigerator, put it on a plate, sprinkle with salt and pepper on all sides, slightly pressing the spices with your palm. We leave the product in this state for an hour so that it warms up to room temperature.
  2. We put the pan on a strong fire, pour in oil, covering them with the bottom. When the container and fat are well heated, spread the steak.
  3. Do not touch the formation for exactly a minute, then with a spatula or tongs we turn the piece over, fry for another 60 seconds. Next, we process the ends of the reservoir. To do this, tilt the pan so that the oil glass to the side. Holding the steak on its side, we gradually process the meat in a circular manner.
  4. We return the piece to its original position, put a little butter on it, continue to fry both sides at minute intervals.

The duration of the preparation depends on the place of cut of the piece, its thickness and our personal preferences for the degree of roasting.

Cooking from marbled beef

This name was given to meat according to the marble pattern characteristic of its cut, similar to the drawing of natural stone. This feature is caused by the presence of fat veins in the muscle tissue, which makes the product especially tender and juicy.

Essential Ingredients:

  • marbled beef - 500 g;
  • olive oil;
  • spicy herbs, salt, pepper.

Cooking process:

  1. Cut the steaks of the desired thickness, but not less than 2.5 cm, leave for an hour to “rest”. With our hands we coat the layers with oil, sprinkle with herbs, pepper and moderately salt.
  2. Heat the pan well, spread the steak. With a spatula, press it to the bottom of the container, fry the meat for a minute, turn it over, repeat the process. In this way, "pack" the internal meat juices, and then fry the product to the desired state.

Marbled beef steak is a favorite dish of true admirers of gourmet food.

Read also:marble beef

How to fry in a grilled pan with tomato salsa

Meat dish ingredients:

  • beef steak;
  • lean oil;
  • salt, pepper, French dressing.

Components for salsa:

  • onion salad;
  • ripe tomatoes - 2 pcs.;
  • chili pod;
  • lime juice - 20 g;
  • chive, cilantro, salt, pepper.

Cooking process:

  1. The components of this salsa sauce are prepared only by hand, without the use of electrical appliances. We clean the tomatoes from the skin and seeds, cut into cubes. In the same form we chop salad onions.
  2. Finely chop the peeled chilli, divide the garlic into slices.
  3. We combine the prepared components in the bowl, add the chopped parsley, season with lime juice, pepper and salt. We send the sauce for an hour in the refrigerator.
  4. Next, cook the steak in a grill pan. Bone the layer in pepper and salt, grease with oil. We spread the beef on a container heated without smoke, fry for 1.5 minutes. We turn the layer clockwise by 90 °, prepare another 30 seconds. With this method of heating, the ribbed surface of the container will leave a beautiful lattice pattern on the meat.
  5. We repeat the heat treatment of the product on the other hand, after which we wrap it in foil and send it for 15 minutes. into the oven (190 ° C).

Ready beef steaks are cut into strips, placed on portioned plates, served with cooked salsa.

Cooking Miratorg Beef Steak

The popularity of meat from a well-known company is explained by the good quality of the presented product, from which we get a great striploin steak.

Component List:

  • chopped steaks;
  • olive oil;
  • salt, spices.

Cooking:

  1. We take the meat out of the package, carefully blot it with paper towels, lightly beat it off, rubbing it with your favorite herbs and salt. We leave the product closed for half an hour at room temperature.
  2. We start cooking the steak by heating the pan with butter. We place one or two layers on a hot surface. The main thing is that we do not allow pieces to come into contact with each other.
  3. Fry the meat to the desired degree of readiness, put it on a plate, give time for a 10-minute “rest”.

Marble meat Rib eye in a pan

The juiciest, tender and greasy steak is taken from the back of the carcass (from 15 to 17 ribs). It is practically impossible to “dry” the meat, so we use the roasting of Medium or Medium rare.

Product Composition:

  • marbled beef (cut or chopped steaks);
  • olive oil;
  • salt, pepper, sprig of rosemary.

Cooking Technology:

  1. Spread the steak at room temperature on a plate, dry with napkins, pour olive oil on it, smearing it on all sides of the piece. Place a sprig of rosemary on top, leave the delicacy alone for a quarter of an hour.
  2. We heat the pan with a thick bottom to a light haze, lay out the rib-eye, fry for no more than 2.5 minutes, turn it over, turn over, repeat the heating procedure.
  3. To check the readiness of the meat, squeeze the tips of the index and thumb. We press on the muscle, tensed at the base of the palm. This is the kind of elasticity a ribeye steak should have.
  4. Place the prepared dish on a warm plate, cover it tightly with foil, leave it for 15 minutes for a "rest". During this time, the juices will be distributed along the fibers of the fabric, the temperature inside the meat will increase by almost 3 ° C.

Tibon steaks in marinade

A premium piece of meat on the bone from the back (at the border with the lumbar) of the animal carcass is great for making a great steak. The best degree of frying is Medium or Medium rare.

Grocery list:

  • half a lemon;
  • cilantro leaves - ½ cup;
  • Tibon steaks - 2 pcs.;
  • olive oil - 20 g;
  • cloves of garlic - 2 pcs.;
  • balsamic vinegar - 30 g;
  • Dijon mustard - 1 tbsp. l .;
  • salt, pepper - 1 tsp.

Order of preparation:

  1. Rub the lemon zest into the bowl, add cilantro, mustard, salt, chopped garlic, oil and vinegar. Thoroughly interfere with the composition.
  2. We place the steaks in a container, cover with the prepared marinade, and send them to the refrigerator for 8 hours.
  3. We heat the pan, salt and pepper, fry the sides for up to 5 minutes, choosing the desired degree of readiness.

The excellent quality of meat harmoniously complemented the steak marinade, creating an amazing taste of the dish, providing it with a luxurious appearance.

New York steak in a pan

Meat food is prepared from beef of a lumbar cut, surrounded by a very thick layer of fat. Striploin (second name) is not quite marbled meat, but this makes it less juicy, tasty and appetizing.

Dish Components:

  • beef - 700 g;
  • salt, pepper mixture, seasoning;
  • olive oil.

Step-by-step preparation:

  1. Wipe the steak dry, warm on the table to room temperature.
  2. We combine in the bowl a mixture of peppers, oil and salt, we rub a piece with the resulting composition.
  3. We spread the layer on a well-heated pan, press it with forceps to the bottom of the container, fry for up to 2.5 minutes. one and the other side. Do not forget to process the side parts. With a piece thickness of up to 3 cm, turn the meat 4 times.

Serve on the table after 10 minutes on a warm plate in a closed foil condition.

Juicy and tender steak in butter

Ingredients:

  • beef - 600 g;
  • homemade butter - 50 g;
  • salt pepper.

Cooking steak:

  1. We dry the meat with paper towels, cut a piece across the fibers into layers up to 3 cm thick. Once again we wet each chunk, keep it in the kitchen for 40 minutes.
  2. Heat the pan with butter. Salt and pepper the steaks on one side, put them in a container.
  3. For easy frying outside and minimum inside a piece, no more than 3 minutes will be required. from each side. An appetizing crust and pink meat under it will turn out in 4 minutes. You can fry beef steak until fully cooked, in 5 minutes, allocating this time for each side of the formation.

How to choose a recipe for beef steak in a pan is a matter of personal preference. It is much more difficult to master the culture of cooking selected meat in order to turn a valuable product into an exquisite delicacy of delicious taste.

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