How to cook juicy beef steaks. Beef

Steak is a piece of meat that is fried in a frying pan or grill until golden brown. But pulp taken from any part of a beef carcass is not suitable for it. It is prepared only from premium beef.

For it, fillet with a minimum amount of connective tissue is chosen. Has such qualities only tenderloin. It is located inside the carcass and does not participate in muscle movement. It is a large piece of teardrop-shaped fillet.

The flesh of the brisket is very soft, without veins, so it cooks quickly.

In a pinch, thin and thick edges can be used for steak. But this meat does not always meet culinary requirements.

Only meat from young bulls, whose age does not exceed one and a half years, is suitable for steak.

You should also not use fresh meat. It should rest in freezer at least twenty days. During this time, a fermentation process occurs in it, due to which the pulp fibers soften. Steak from such meat turns out soft and juicy.

Beef steak in a frying pan: subtleties of cooking

Meat cut into steak in large pieces across the fibers. During heat treatment the heat passes inside the fillet faster, and it warms up evenly.
Frozen pulp is thawed in the refrigerator over several hours. You cannot defrost meat in the microwave, as the temperature is disrupted and the steak cooks unevenly.
Steaks are cut into equal pieces no less than 2.5 cm thick. This meat remains juicy when cooked. And thin layers of meat are easy to overcook. But you should not make steaks larger than 5 cm, as they are difficult to cook.
There is no need to beat the steaks (with rare exceptions), because the juice will leak out of the meat ahead of time and the steak will turn out dry.
To ensure that the finished steak is the correct shape, raw fillet you need to tie it with a harsh thread and fry it like that. After cooking, the thread is removed.
Fry the steak in a hot cast-iron (or thick-bottomed) frying pan at maximum heat. A golden brown crust should quickly form on the steak, which will “seal” the juice inside the meat. If this does not happen, the juice flows out and the meat turns out to be stewed. For the same reason, the steak should not be touched or pressed with a fork or knife.

There are several degrees of steak frying:

Extra-rare. The steak is quickly grilled, heating to 49°. It turns out almost raw.
With blood. The steak is cooked for 2-3 minutes at 200°. It has a fried crust, red meat that is not cooked inside, and red juice.
Medium rare. It is cooked for 5 minutes at 190-200°. It has undercooked meat and pink juice.
Medium rare. Cook for 7 minutes at 180°. It comes out medium-rare, with light pink juice.
Almost done. Cook for 9 minutes at 180°. It has soft meat with clear juice.
Well done. Cooks for 8-9 minutes at 180°. Bring to readiness in the oven. It has almost no juice.
Deep fried. Cook for more than 9 minutes. It has a golden brown crust and no juice at all.

Festive video recipe:

Beef steak in a frying pan: classic recipe

Ingredients:

tenderloin;
salt;
black pepper;
vegetable oil.

Cooking method

Wash the tenderloin. Dry well with a towel. Cut off the head, the thick part of the tenderloin. Save it for another dish. Remove the film from the rest of the fillet, cutting it off with a knife near the meat.
Cut across the grain into pieces up to 3 cm wide.
Lay them flat. Give them a round shape, tying them with thread for security.
Heat the pan. Using a pastry brush, brush one side of the steaks with oil. Place them in the pan, greased side down.
Fry over high heat until golden brown. Brush the oil onto the top of the steak. Turn over carefully. Bring until ready. And only now add salt. Remove the strings.
Leave it in the frying pan for 3-4 minutes so that it reaches its proper condition. You can also transfer to a plate and cover with foil for a few minutes.
Serve with any side dish. Steak is delicious with fresh or baked vegetables.

Note: If you are grilling steak with vegetables, you will need to prepare them ahead of time. That is, wash, clean and dry. Place steaks and vegetables in the pan at a distance from each other so that they do not touch.

Beef steak in a frying pan one minute

Ingredients:

tenderloin;
mustard;
salt and pepper - to taste;
vegetable oil.

Cooking method

Wash the tenderloin. Dry with a towel.
Cut a wide slice.
Place it on a cutting board dampened with water, cut side up. Cover with cling film. Beat it into a thin pancake with a special hammer.
Add some salt. Brush half the fillet with mustard. Cover with the second part. Shape the steak into a round shape. Pepper it.
Heat the pan until light smoke appears. Lubricate it with oil. Carefully place the steak. Fry over high heat for half a minute.
Brush the top side with oil. Turn it over. Cook for another half a minute. Pepper and salt.
Serve with any side dish you need to prepare ahead of time.

Note to the hostess

Steak can be cooked with different herbs. To do this, grease a slice of meat with oil and rub with chopped herbs. Wait a few minutes. Place the steak in a hot frying pan and fry until golden brown.
To determine readiness there is unusual way. Use your finger to press down on the seared steak. If it is very soft, like a cheek, then the meat is still raw. If pressure causes an association with the chin, then the meat has reached medium doneness. When the meat becomes elastic, like a forehead, it is fully cooked. But such a steak will turn out tough and dry.

Attempts by English aristocrats to introduce beef steak into the highest gastronomic society failed. After a centuries-long journey, the dish settled in America, took root and became modernized. But the steak retained its aristocratic attitude: selected meat, cooking options and the skill of the cook are the requirements of an elite dish!

Beef steak - meat cut across the grain in pieces from 2.5 to 4 cm and fried in a frying pan or grill. Simply determining the cooking process actually requires skill and mathematical calculation. The main thing is to decide on the choice, because areas of the carcass that are not involved in motor skills are suitable for a juicy product.

Before properly cooking a beef steak, select a dark red, tendonless cut with an even layer of fat over the surface. Check the softness of the product by pressing your finger: soft meat will quickly return to its shape, while hard meat will remain pressed in.
Do not wash the purchased product, but blot it with a towel, peel it and cut it.
Preparing a marinade from olive oil, lemon juice and spices is a matter of taste. Classic steak only requires salt and pepper.
Thaw previously frozen product naturally.
Fry the meat on a well-heated cast iron or grill for a minute on each side, then maintain the time and temperature based on the degree of frying.
Before serving, the piece should rest for a couple of minutes so that the juice does not leak out.

Roasting a beef steak is the final stage of cooking meat. The degree of cooking varies according to personal taste, increasing or decreasing the frying time. The American classification system gives five degrees of cooking, based on the thickness of the meat being 2.5 cm.

Be sure to brown the edges of the beef steak when turning it over.

For tasty and juicy dish Grain-fed bulls are used. A delicate fat layer forms inside their meat, similar to marble veins, which is why marbled beef steak is especially valuable. Steak meat is named by the part of the animal carcass using a generally accepted classification of cuts.

Striploin steak

Striploin, or thin loin edge, in its name reflects the essence: strip-loin is a strip of loin, with weak marbling, but with a pronounced beef taste. Large fibers add tenderness and softness to the meat, and a thick strip of fat around the perimeter adds juiciness.

Ingredients:

thin edge - 850 g;
rosemary and thyme - a pinch;
ground black pepper - 3 g;
olive oil - 25 ml.

Preparation

Before cooking striploin steak, cut it across the grain into 1-inch thick pieces.
Salt, rub with spices and olive oil.
Heat a dry frying pan, add the beef steak and fry on both sides for no more than 4 minutes.

The meat is cut from the lower belly of the bull. A flat piece without fat or bones is quite tough and requires proper handling. “Flank steak - how to cook?” - the most common question among lovers of fajitas. Marinate the meat for one hour to 24 hours. sour sauce and you get a premium beef steak.

Ingredients:

beef flank - 980 g;
vegetable oil - 80 ml;
red pepper - 5 g;
tomato juice - 480 ml.

Preparation

Peel the meat, prick it with a knife and place it in a marinade for 24 hours. tomato juice and oils.
Fry the marinated meat for 10 minutes at maximum and the same amount at medium temperature.
The finished dish rests for 8 minutes, after which it is cut into portions.

Ribeye steak - recipe

Premium cut - ribeye is the most marbled and meaty of all cuts. The abundance of fat layers that melt during cooking makes the dish juicy and soft. To the question of how to cook a ribeye steak, there is one answer - without marinades and special seasonings, the product fried in a hot frying pan is ready in a couple of minutes and requires serving.

Ingredients:

steaks - 2 pcs. 350 g each;
vegetable oil - 20 ml.

Preparation

Brush the pieces with oil.
Heat the frying pan well and fry the beef steak for a couple of minutes on both sides.
Increase or decrease cooking time depending on personal preference.
Salt and season the finished meat with pepper.
After resting for a couple of minutes, serve on a warm plate.

Filet mignon

Tenderloin is the most valuable cut, obtained from a muscle not involved in motor activity. Therefore, fillet mignon steak is the most tender meat of all existing types. With a thickness of 8 cm, the dish retains juiciness and softness due to marbling and pleasantly pleases the taste during dinner with good wine.

Ingredients:

sirloin - 430 g;
oil - 30 ml;
champignons - 250 g;
red wine - 130 ml;
cream - 80 ml.

Preparation

Fry the seasoned meat in a frying pan for five minutes, then place in the oven for ten at a temperature of 180 degrees.
Fry chopped champignons with cream and red wine.
Serve the finished dish with mushroom sauce.

T-bone steak

T-shaped bone, divides a huge piece of meat into two different types: thin sirloin edge with a pronounced beef taste and the middle part of the most tender tenderloin. The heavy, hearty cut is most often prepared on the grill or in a Josper oven, but a frying pan and oven are also suitable options.

Ingredients:

T-bone steak - 900 g;
olive oil - 20 ml;
shallots - 60 g.

Preparation

Before cooking a beef steak in a pan, trim the fat around the perimeter.
Fry the workpiece in a hot frying pan for no more than a couple of minutes, then another 10 minutes at low temperature.
Beef steak is a recipe that requires finishing in the oven.
Place the meat on the cut onions and bake at 200 degrees for a quarter of an hour.

Beef steak in the oven

Even a beginner can cook a steak in the oven without first frying it in a frying pan. This method of heat treatment will evenly distribute meat juices, and the grill function will provide a fragrant crispy crust.

One of my favorite dishes that I like to cook for myself is grilled steak. Cooking the right steak is not such a simple process. But I improved my recipe over and over again. This step-by-step instruction will explain to you in detail how to cook beef steak at home in a frying pan.

This guide is intended for people with cooking experience. For those who do not feel comfortable in the kitchen, it is better not to take on this dish. Cooking the perfect steak is a very precise and time-sensitive process. But you can easily cope with this if you prepare everything correctly and follow my instructions.

Stage 1: Equipment and ingredients

Here's a list of what you'll need to cook steak.

Devices

plate
one pan, the size of your steak
forceps
plate
clock with timer

Ingredients

One steak
Olive oil
Butter
Salt
Pepper
Fresh garlic (or dried)

Step 2: Buying a Steak

The first thing we need to do is find the right steak to cook. To do this, it is better to go to a place with a large selection of quality meat. In these places the meat is usually a little more expensive, but in my opinion it's worth it.

I took a 250 gram selected steak. It is small enough for one person and relatively inexpensive. Choose meat that looks appetizing to you! If funds allow, you can choose an even better steak, but this miniature piece will do just fine for the lesson.

When you're at the store, make sure you have the remaining ingredients, such as olive oil, butter, salt, pepper and garlic. It's a great option to buy a few fresh heads of garlic if you don't want to use garlic powder.

Step 3: Preparing the Meat

When you get home you should let the meat warm through. In the store it was in the refrigerator, it was very cold there. Cooking a cold steak is not a good idea.

First, unwrap the meat and let it rest on a plate. While it sits, use salt and pepper to season the steak. Sprinkle on all sides, do not skimp on seasonings.

Usually it takes 20 minutes for the meat to warm up, it all depends on the size of the piece and how long it was frozen. It is important to warm the meat thoroughly so that during cooking in the pan you do not end up with a cold center.

While the steak is heating, take your time and make sure all other utensils and ingredients are ready. Place the frying pan over high heat. Before it gets hot, add enough olive oil to cover the bottom of the pan. You will need a lot more oil in the later stages of the process.

Step 4: Searing the steak

The next step is very important and can be dangerous. At this point, the pan should be very hot. You will use tongs to place the steak into the hot oil. At these high temperatures there will be a lot of splatter so be careful when turning the steak.

After you place the steak in the pan, start counting the time; it should lie there for 1 minute. After one minute has passed, turn it over to the other side and leave it like that for another 1 minute.

After a minute has passed, turn the steak sideways to sear the edges. Keep it this way until the edge is colored the same as the rest of the meat. Do this on both sides. Tilt the pan so that the oil pools on one side of the pan, this will make it easier to sear the edges of the steak. As in the photo above.

You should keep turning the steak at 1 minute intervals until you feel it is well cooked. The total length of time for this step depends on your preference and the thickness of your steak.
Now you are ready for the next step.

Step 5: Cooking the Steak

At this stage, the steak is already fried on all sides and the meat juice is sealed inside. Keep the stove low, medium heat.

It's time to cook the meat to the degree of doneness you like. There are no exact instructions for cooking time, it depends on the thickness of the steak, the heat of the stove and other factors. You just have to check the meat often enough to make sure it's done or if you need to keep it on the stove. For this tutorial, I cooked my steak medium rare, leaving a small pink part in the middle.

Now that the pan is no longer so hot, you still continue to turn the steak at intervals of 1 minute.

Now is the time to add the garlic and oil. Cut a good piece butter and place it in a frying pan, generously seasoning it all with garlic. I used garlic powder since I didn't have any fresh on hand. As you continue to turn the steak, allow the meat to absorb all that good flavor. Keep in mind that I am describing how to make a perfect steak, not a healthy one.

I cooked this steak for just 8 minutes, turning every minute to achieve medium rare. Again, I remind you that everything depends on the thickness of the piece and the cooking temperature, so I can’t guarantee you exactly the same result in 8 minutes.

Use tongs to check the meat. When you feel that the piece of meat has begun to thicken, it is probably medium done.
Once you've cooked the steak in the pan for a reasonable amount of time, it's time to remove it and place it on a clean plate.

Step 6: Take your time

Have you finished cooking your steak and are you ready to eat it? PATIENCE!

You need to let the meat rest before cutting it.

To ensure a truly juicy steak, the meat must be allowed to “rest” after cooking. If you cook a steak medium rare and cut it right away, the juices will run all over the cutting board. As a result, the meat will turn out less juicy, less aromatic and with an insufficiently rich taste.

Let the meat rest for 5 minutes. If you're not that patient, enjoy a bottle of beer in the meantime (age permitting!).

Step 7: Eat and Enjoy

You have been patient enough. You have waited 5 minutes. Now you can enjoy the amazing taste of steak cooked at home with your own hands.

This steak doesn't require any sauces. The sauce will only destroy the natural flavor you created on your stovetop.

Stewed vegetables and cold beer will perfectly complement your meat masterpiece. Enjoy!

Many people dream of cooking a good steak, but not everyone succeeds. Meanwhile, the cooking process is very simple. You just need to know some nuances and secrets.

If you take regular beef, then the only option that will work for steak is tenderloin.

If you take marbled beef, then there are more options. In general, producers of marbled beef supply stores with already cut and sliced steaks in vacuum packaging. In addition to premium cuts like Ribeye, which is a thick end, and Striploin, which is in turn a thin end, as well as Filet Mignon, the carcass of the marbled steer is rich in a variety of cuts of excellent meat, suitable specifically for frying in a pan and on the grill. The main differences between premium marbled meat and alternative parts of the carcass can be considered the ease of processing and cutting the steak, the softness of the resulting steak.
The steak should be thick, the thicker it is, the easier it is to cook. If the steak turns out to be thin, then you need to be a professional to catch the marbling, prevent the fat from leaving the meat, and not overcook it. So approximately 2 - 2.5 cm in thickness is a normal steak. For thinner steaks, reduce the heat treatment time.

Is it necessary to beat back?
Steaks are not tenderized. Even if they are made from regular beef, from the tenderloin. Its upper, thickest part is used for steaks and does not need to be beaten. The tenderloin is cut closer to the tail, but here they are no longer making steaks, but splints, for example.

Blue - so-called raw roasting (no more than 2-3 minutes), the meat inside has a temperature of no higher than 39-40°C.

Rare is practically rare meat (only 3-4 minutes to cook). However, there are many connoisseurs of just such steaks, fried on the outside and red on the inside. meat temperature is 45-48 °C

Medium rare is lightly fried meat with juice that has a rich pink color. (Cooking will take 5-6 minutes), the temperature of the meat will be about 48-53 °C

Medium – medium-rare meat, the most preferred degree of roasting, at which the meat retains light pink juice inside. (Cooking will take 6-7 minutes), meat temperature will be 53-57 °C

Medium Well is normally fried meat with clear juice inside (frying will take 8-9 minutes), meat temperature is about 57-62 °C

Well Done is well-done meat that is grayish to brown in color, without red or pink streaks, and with virtually no clear juices. Cooking will take about 10 minutes or even more, the temperature of the meat will be 65°C and above.
What to fry with
A cast iron skillet works best. Regular or grooved grill pan. It removes excess fat, and the meat is fried well, forming a crust on it.
How to fry the right steak?
- Thickness traditional steak, in which you can accurately determine the cooking time and get an excellent result of at least 2.5 cm.

When removing the meat from the refrigerator, wash it, dry it with a towel, and leave it on the plate for at least 20-25 minutes. There must be meat room temperature. The fact is that cold meat behaves differently when heated and you risk ruining the taste of the dish.

The pan needs to be as hot as possible before frying.

You can apply your favorite vegetable oil to the steak itself, or you can coat the frying pan (I always grease the steak with olive oil, I don’t grease the frying pan). When putting meat on the grill, you do not need to grease it with oil. Do not add salt or pepper!

Fry the steak on each side to the desired degree, on average 3 minutes (for a 2.5 cm steak), then reduce the heat a little and fry the meat a little more on each side.
For medium doneness, 2 cm thick, I fry steaks for 1.5 - 2 minutes on one side, then on the other, then another 1.5 minutes on each side, without turning down the heat.
Fry steaks 1-1.5 cm thick for 1.5-2 minutes on each side, do not fry again.

Place the steak on a preheated plate and leave to rest for a short time. The warmth of the plate and a few minutes of rest will allow the meat not to cool down and will most fully reveal its luxurious taste and juiciness.

Season with salt and pepper. You can put a piece of butter.
There is another cooking method:
Heat a dry frying pan and place the meat on it. No oil is required; our piece of meat is greased with olive oil. The meat needs to be fried until golden crust. 30 seconds on each side, no more. And then bring it to readiness in the oven.

Your steak is ready! Bon appetit!

Now many people mistakenly call a steak a whole fried piece of meat. In fact real steak, this is a whole algorithm of actions that allows you to truly enjoy the original meat dish. This is a piece of meat that is cut across the grain and fried on a grill or frying pan. Steak meat is suitable for those areas of the carcass where the muscles were not actively used to move the animal. Of a whole animal carcass, no more than 10% is suitable for preparing steaks, and this is the main reason for the high cost of the dish.

Today, in the culinary world, steaks are prepared from fish, veal, pork and other types of meat, but beef is still considered a classic dish. A perfectly cooked steak can be a difficult task even for an experienced chef, as sometimes the meat comes out dry and tough, burning on the outside before the inside has had time to cook. To prevent this from happening, and to ensure that the dish turns out correct and truly tasty, you should know some subtleties.

For steak, you should choose beef tenderloin from a mature animal, but not old or young. The meat should be red or dark red in color, but not pink or burgundy. It is advisable to choose parts of the carcass that have fewer tendons and powerful muscles, with fat evenly distributed throughout the piece.
You can determine the softness of a steak with your finger by pressing on the raw meat - the finger easily sinks, leaving a deep hole, which, after pressing, returns to its original position. If this happens, it means the meat is good. If the hole does not straighten out, the meat is not fresh enough, and if it is difficult to press on it, the steak will be tough.
For a tasty steak, the meat should be properly prepared - remove the film and the upper tendons. Cut the piece not too thin, and at least 7 cm long. Otherwise, the meat will lose moisture, shrink and become dry. Then, in the center of the piece of the side where the fibers are located lengthwise, an incision is made to the middle of the thickness, and the meat is opened “butterfly”.
The steak is marinated for 12 to 48 hours, and before going to the fire, it is well dried with a paper towel. The traditional marinade mixture is: vegetable oil, soy sauce, wine vinegar, salt and seasonings.
The frozen stack is defrosted in the refrigerator for 12–14 hours. Afterwards, wipe it dry and leave it for 20 minutes before marinating, so that it warms up to room temperature. It is not recommended to defrost steak in the microwave. Since the top layers of meat are already starting to cook in defrost mode, the middle remains cold. Subsequently, it will be difficult to obtain uniform roasting. Also, it is not recommended to defrost meat at room temperature and in warm water.
Meat is fried exclusively in a well-heated heavy frying pan or grill pan. At the same time, the pan should not smoke, otherwise the steak will burn on the outside, but the inside will not have time to cook, which will make it tough. During frying, the protein quickly coagulates on the surface of the piece and prevents the liquid from escaping, so the steak is first fried over high heat for 1 minute on each side. This will “seal” the fibers and the meat will retain its juices, which means the steak will be juicy and soft. Next, the dish is brought to the desired degree of frying at a lower temperature.
The finished meat should be left to sit for a while. During this time, the juice will be distributed inside the piece, the temperature inside and outside will equalize, and the steak will become warm, tender and juicy everywhere.
Serve the steak on warm plates so that it does not cool down so quickly. To use, you will need sharp knives without serrations so that you can cut the meat evenly.

How to fry beef steak?

Making the perfect steak is not difficult, if, of course, you know some rules and follow certain subtleties.

When buying meat in a supermarket, pay attention not only to the date of packaging, but also to the date of slaughter; it should always be indicated. Count 20–25 days from there, which will be the date from which you can start frying the steak.
It is advisable not to wash the steaks, but to wipe them with a paper towel until completely dry.
Do not place more than 2 pieces in one frying pan, otherwise the temperature of the frying pan will drop sharply. The meat will begin to secrete juice, in which it will stew, and then the golden brown crust will not turn out.
Use meat tongs rather than a fork to turn the steaks, otherwise the juices will leak out.
If the meat cannot be turned over, and it does not lag behind the pan, then a crust has not formed. Then the steak needs to fry a little more time.
More important advice: steak meat, do not beat, otherwise it will lose all its juices and structure.

How long to fry a beef steak?

The degree of frying of steaks can be varied to suit your taste, increasing or decreasing their cooking time. According to the American classification system, there are 5 degrees of doneness. Here are examples of the approximate cooking time for a steak 2.5 cm thick. For pieces of greater thickness, the cooking time must be increased, and vice versa.

Very rare (raw) - a piece can only be simmered on each side for 10–15 seconds.
Rare (with blood) - cooked on each side for 1–2 minutes, then allowed to rest for 6–8 minutes.
Medium rare (low-done) - cook on each side for 2–2.5 minutes, rest for 5 minutes.
Medium (medium rare) - cook on each side for 3 minutes, rest for 4 minutes.
Well done (done) - cook on each side for 4.5–5 minutes, rest for 1 minute.

It will also be helpful to sear the edges of the steak by briefly holding them on the sides when you first turn them over. This can be done conveniently with special tongs designed for meat. Also, different degrees of doneness require certain types of meat. To fry from medium rare to medium well, you need fatty steaks, from rare to medium - with a low fat content (for example, filet mignon). It is worth noting that the most accurate way to determine the degree of roasting of meat is to use a thermometer, which will allow you to achieve the ideal consistency and taste of the steak. An electronic thermometer will pierce the surface slightly and indicate the meat's doneness temperature.

Rare (with blood) = 120° F (48.8° C)
Medium rare =130° F (54.4° C)
Medium = 140° F (60° C)
Medium well (almost done) = 150° F (65.5° C)
Well done = 160° F (71.1° C)

4 Beef Steak Recipes

And now that we are familiar with all the cooking rules, let's cook a delicious steak at home.

1. Beef steak recipe in a frying pan

Calorie content per 100 g - 190 kcal.
Number of servings - 2
Cooking time - 15 minutes

Ingredients:

Selected beef steak - 2 pcs.
Salt and pepper - to taste
Spices " French herbs» - 1 tsp. and at will

Preparation:

Coat the perimeter of the meat with medium-ground pepper and moderately salt.
Generously coat the steaks with the spices using your hands and rub them into the meat using patting movements.
Grease the prepared steak on both sides vegetable oil.
Pour oil into a cast iron skillet and heat well.
Place the steak in the pan and cook for 1 minute, then quickly turn over and cook for another 1 minute.
Then, turn the piece over again and fry until desired doneness.

2. Recipe for cooking steak on a ribbed grill pan

Well, now, let's cook a steak with a beautiful “mesh” at home on a ribbed grill pan.

Ingredients:

Beef steak (portioned pieces without bone, 3–5 cm thick) - 2 pcs.
Salt and pepper - to taste

Step-by-step preparation:

Rub the steak pieces on both sides with a mixture of salt and pepper.
Heat a cast iron ribbed grill pan until lightly smoking without adding oil.
Place the steaks in the pan and fry for 1.5 minutes. Then turn 90 degrees clockwise and fry for another 30 seconds.
Then turn it over to the other side and do the same procedure.
Place the fried steaks in a baking container, wrap them in foil and place in an oven preheated to 190°C for 10–12 minutes. If you want them to be more cooked, let them sit for 15 minutes.
After this time, remove the steaks from the oven and, without removing the foil, leave them on. minutes.

3. How to cook beef steak?

Contrary to loud ridicule from the mouths of “professional” chefs: they say that it is impossible to cook a tasty and tender beef steak in a frying pan at home - we will prove the opposite.

Ingredients:

Steak 2.5 cm - 1 pc.
Salt, pepper - to taste
Kitchen fat - for frying
Butter - 2 tbsp.

Preparation:

Salt the steaks and leave for 40 minutes to bring them to room temperature. The salt will draw moisture to the surface, where it will settle in puddles. During this time, the salt will soften the meat, break up the protein, and the salt will begin to be absorbed back into the steak. This technique will make the meat tender and juicy.
Place cooking fat in a well-heated frying pan and let it smoke a little.
Place the steak, fry it on both sides for 1 minute and season with pepper.
Afterwards, bring it to the degree you want to get.
1 minute before the end of cooking, place 2 tbsp in the pan. butter, it will infuse the steak with a rich flavor.
Once the pan is 2°C short of the desired temperature, remove the pan from the heat and allow the steak to rest. During this time it will reach the desired temperature, because... will continue to cook with the hot pan turned off.

4. How to make juicy beef steak

Despite the popular belief that frying a steak is a very difficult task that requires some skill, it’s not that scary. You can make it quite tasty, you just need a good recipe.

Ingredients:

Beef pulp - 500 g
Vegetable oil - for frying
Salt and black pepper - to taste

Step-by-step preparation of a juicy steak:

Prepare the beef - strip it of film, wash it and pat dry with a paper towel.
Cut the meat into steaks across the grain, 2–3 cm thick.
Rub the pieces with pepper, coat with vegetable oil and leave for an hour.
Heat a frying pan over high heat and add the meat.
Fry the steaks for 30 seconds on one side, then on the other. Next, turn the meat over again, turn the temperature to medium and fry for another 4 minutes. Then flip again and fry for the same amount of time.
Remove the pan from the stove, cover with a lid and leave for 10 minutes.