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 carcass of the animal. Steak meat is a product of exclusively elite animal husbandry. To prepare a juicy and tasty dish, products obtained from a young bull are required. The age of the animal should be from 1 to 1.5 years. In this case, the goby must have a certain breed, for example, Angus or Hereford.
Types of Steaks
Steak is not fresh meat. To prepare this dish, veal is used, which ripens within 20 days. During this period, fermentation of muscle tissue occurs. As a result, the meat becomes more tender and friable.
For cooking, only the best part of the whole carcass is taken. Steak is a dish that is difficult to cook at home. There are several varieties of the product. It all depends on what part of the carcass was used to prepare the dish:
- Club steak. For the preparation of this dish, meat of the back is usually used. Take the product on the site of the thick edge of the longest muscle. It can have a small rib bone.
- A rib steak is a piece of meat that is cut from the subscap. It has many fatty veins.
- Roundramb steak - meat is taken from the upper hip.
- Striploin - is usually cut from the lumbar dorsal part in the region of the head.
- Porterhouse steak - meat in this case is taken from the lumbar spine in the area of the thick edge of the tenderloin.
- Thibone is a T-bone steak. Cut it out of the area located on the border between the lumbar and dorsal parts in the region of the thin edge of the longest muscle of the back, as well as the thin edge of the notch.
- Châteaubriant is the thick edge of the center of the tenderloin. Such meat is fried either whole or for several people.
- Filet mignon - a thin cross section of the central fillet portion. This is the most lean and tender meat. Such a dish is never with blood.
- Skirt-steak is not the most tender meat, but quite tasty (from the flank).
- Tornedox is a small piece that is cut from the central part, or rather from its thin edge. Usually used to make medallions.
Is it possible to cook yourself
Probably, many people thought about how to cook a steak in a pan. It is immediately worth noting that this process is quite complicated and has many nuances. After all, a steak is not just a fried piece of meat. Of course, at first glance it seems that this is a fairly simple dish. However, far from everyone can cook it correctly. In this case, there are many subtleties that are worth considering. Everything is very important in this matter: from the selection and preparation of products to the method and technology of frying them. That is why not everyone can prepare this dish in their kitchen as the masters of their craft in restaurants prepare it. After all, not everyone has special equipment, experience and knowledge.
Frying technology
So how to cook grilled beef steak or in the oven? First of all, one should know not only how to choose meat, but also how to fry it and at what temperature. It is for this that special technologies have been developed that allow preserving the natural texture of the product. According to them, meat should first be laid out on a frying surface, preheated to 250 ° C. The steak should quickly grab. This happens in literally 15 seconds. A crust forms on the meat. It is she who does not allow juice to leak during further cooking. After this treatment, the steak is laid on a surface whose temperature is at least 150 ° C. Here the dish is brought to the required degree of readiness.
After cooking, the steak should lie down for a bit. This will allow the juice to spread more evenly over the entire piece of meat.
Degree of roasting
Since preparing a steak in a pan is not very simple, you need to know not only the rules of its frying, but also its degree. There are currently seven of them:
- Blue - a steak that is heated to 49 ° C, and then quickly closed on the grill. In fact, it is raw but warm.
- Rare - a steak cooked with blood, but roasted outside at 200 ° C for 3 minutes. The meat remains red inside.
- Medium Rare - a steak of low roast. In this case, the meat is only brought to a state where blood is completely absent. However, the juice inside has a pink hue. The dish is prepared for 5 minutes at a temperature of 200 ° C.
- Medium - steak medium rare. Juice inside a light pink hue. The dish is prepared for 7 minutes at 180 ° C.
- Medium Well - An almost-fried steak. The juice inside is completely transparent. Such a dish is prepared for 9 minutes at 180 ° C.
- Well Done is a deep-fried steak with virtually no juice. The meat is fried at 180 ° C for 9 minutes, and then cooked in a combi oven.
- Too Well Done is a deep-fried steak without juice. The temperature of the finished dish is 100 ° C.
You need to salt in advance
Many argue that meat products should not be salted before cooking. However, it is not. You need to salt, even if you cook the steak in a pan. A recipe with photos from professional chefs proves this. Steaks need to be salted and left for half an hour. Keep meat at room temperature. As a result, the salt will dissolve in the juice that will stand out from the steak. But it contains a lot of proteins and sugar. Such a mixture will create an appetizing crust. In addition, such steaks will have a more pronounced taste.
Meat temperature affects cooking speed
Many professional chefs claim that meat at room temperature cooks much faster than chilled meat. A properly cooked steak should be juicy and tender inside, and outside - rosy and crispy. If the meat is cold, then it will take more time to reach the desired degree of readiness. And this badly affects the appearance of steaks. During cooking, the top layer of meat can dry out very much and start to burn in places. Therefore, many recommend steaks for half an hour at room temperature. This allows you to cook a juicy dish.
More heat - more taste
There are many recipes for making steaks. However, they are all preparing in high heat mode. Due to the high temperature, the aroma and taste of meat are revealed. Therefore, it is necessary to cook steaks so that they are covered with a dark brown crust. Do not believe the statement that intense heat closes all pores on the surface of the meat. This is completely wrong.
Grilled Beef Steak: American Recipe
This recipe is suitable for those who like meat, as well as gustatory variety. At the moment, there are many ways to cook steaks on the grill. To prepare this dish, you will need:
- Beef - 700 grams.
- Soy sauce - ½ cup.
- Oregano - 1 gram.
- Ketchup - 2 teaspoons.
- Garlic - 1 teaspoon.
- Olive oil - 2 teaspoons.
- Black pepper, preferably ground - 1 teaspoon.
- Lemon juice - 30 milliliters.
Product Preparation
To fry the steak on the grill, you must prepare the meat in advance. This is best done 8-12 hours before cooking. Steak must be marinated. To do this, in a deep bowl, mix spices, lemon juice, soy sauce, olive oil, ketchup and salt. Pieces of meat should be lowered into the resulting composition and pressed. Steaks should be completely immersed in the marinade. You can also add onion rings to the meat.
How to cook
Grilled beef steak, the recipe of which was described above, is prepared in the same way as on the grill. The meat should be well marinated. Then you can start frying it. It’s worth considering that beef steaks are not cooked on charcoal like barbecue, but on very high fire. This is the only way to 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. It takes about 20 minutes to cook, but not more.
Striploin steak with espresso sauce
The dish is cooked for 8 minutes on a high open fire. The temperature should be from 230 to 290 ° C. To prepare 4 servings, you will need:
- 4 pieces of loin. Each steak should weigh between 300 and 350 grams and be 2.5 centimeters thick.
- Olive oil - two tablespoons.
- Coarse sea salt - ¾ teaspoon.
- Black pepper, preferably freshly ground - ¾ teaspoon.
Meat preparation
Grilled beef steak, the recipe with a photo of which will clearly represent the cooking process, must be prepared before frying. To begin with, you should grease pieces of meat with olive oil. This will prevent the steaks from sticking to the bars. Then the pieces need to be salted and sprinkled with spices. Olive oil will not let them crumble. In this form, steaks should be left for half an hour at room temperature.
How to cook striploin steak
Where and how to cook steak? In the oven or on the grill? In this case, the meat should be cooked on a high open fire. For starters, you should prepare the grill. High direct heat should be selected. Before use, the grill should be cleaned with a special brush. Now you can put pieces of meat on it. Steaks should be placed at an angle of 45 °, diagonally. Cook the meat should be under the lid.
After two minutes, the steaks must be carefully turned over. This should not be done with a fork, but with forceps. The meat must be turned and put at a right angle. Then close the grill lid and cook the steaks for another two minutes in high heat mode.
After that, slices of juicy meat must be turned over. On the surface of the steaks you should get a neat mesh. Exactly the same can be done from the second side. But this is optional. It is necessary to fry meat to the necessary degree of readiness.
What you need for espresso sauce
Striploin steaks are best served with espresso sauce. To prepare it, you need:
- Cream butter - a tablespoon.
- Shredded shallots - two teaspoons.
- Garlic, passed through a press - 1 clove.
- Ketchup - 120 milliliters.
- Strong natural coffee - 4 tablespoons, you can use espresso.
- Balsamic vinegar - a tablespoon.
- Brown sugar - a tablespoon.
- Chili powder - two small spoons.
How to make the sauce
Pork steak, photo of which is presented above, is also served with espresso sauce. To prepare such a dressing, melt the butter from the cream in a small saucepan. After that, you need to pour in shallots and sauté it for 3 minutes, stirring regularly. When the product becomes clear, garlic should be added to the sauce. Passer all need another minute. Now you can pour all the other components into the dressing and bring it to a boil. Reduce the heat and simmer the sauce on the fire for another 10 minutes, until it thickens.
After cooking
Ready-made steaks need to be removed from the grill, but serving them right away is not worth it. Better let them stand a little. Within five minutes, the temperature inside the meat will still rise, about two degrees. In addition, the juice in the steaks should be evenly distributed. Serve this dish with espresso sauce and wine.
Pork steak: recipe on a fire
This dish is just perfect for a quiet family dinner in nature. Such steaks are prepared very quickly and easily. This will require:
- 150-200 grams of pork neck. This is for one person.
- Onions - ½ weight of pork.
- Parsley dill.
- Vegetable oil.
- Peppercorns and ground black.
- Salt, spices for meat - to taste.
Pickle pork
To make tasty meat cooked on a fire, you must marinate it. First you need to prepare the steaks. It is better to remove lard from them. What is left inside will make the meat juicy. The neck is best cut across the fibers. The thickness of the pieces should be no more than 2 centimeters.
Onions should be peeled and cut into rings. Parsley and dill need to be finely chopped. In a bowl where the meat will be pickled, lay a layer of onions and herbs.
Steaks should be carefully lubricated with vegetable oil, pepper and salt. Peas of spices should be pressed into them on each side. Pieces prepared in this way should be put in a pan, and then sprinkled with a mixture of onions and herbs. Alternating layers, lay all the steaks in a container. Then the meat must be removed in the cold. Such steaks should be marinated from 2 to 12 hours.
Cooking at the stake
It is better to cook pork not on an open flame, but on coals. When there will be a sufficient number of them in the grill, it is necessary to grease the lattice with vegetable oil and lay steaks on it. You need to fry the meat until cooked. To get different degrees of frying, it will take from 7 to 12 minutes - always on each side. Pork is significantly different from beef. Therefore, it is better to overcook it than it is raw.