Beefsteak - General Cooking Principles
What is “steak”? The word is derived from the English beef, which means beef and steak, which means a piece. Consequently, steak is a beef dish cooked in a special way. True, today a steak is called a dish of any kind of meat (pork, veal), which is not quite true.
What are the general principles of cooking? First of all, meat should not be cut along the arrangement of the fibers, but across - it will be easier to chew it ready-made. The second rule - a piece of meat should be no thicker than a half or two centimeters, because, again, it will be difficult to chew. Do not confuse steak with pork steak - pork steak can be up to three centimeters. Initially, the steak was prepared from a single piece of beef, but later dishes from minced meat and even from ground beef were spread.
The most proper meat for a steak is the head of the tenderloin, the flesh of the back or the thighs.
Classic steak is just fried meat, without additives. Nevertheless, there are many variations of cooking this dish with sauce and vegetables.
Serve the steak with a side dish in the form of vegetables, porridge or potatoes or in its pure form with fresh bread.
Beefsteak - preparing food and dishes
Meat is a very useful product so that vegetarians and some adherents of eating exclusively herbal products do not talk about it. The human body is designed in such a way that its healthy and full functioning requires essential amino acids that are contained in protein (proteins). Meat (pork, beef, calf) consists exclusively of proteins and fats, which are also beneficial to humans.
If you decide to cook a steak, then it is better to buy fresh, chilled meat, and not frozen. Cut the meat into layers and beat off lightly with a wooden mallet. In order not to damage the structure of the fibers in the process of beating, the meat should be covered with a plastic bag. If you cook chopped beefsteak, the meat is not cut into layers, but into thin slices.
In order to cook beefsteak from mince, do not purchase ready minced meat, it is better to make it yourself at home from beef tenderloin. In the minced meat steak you do not need to add onions and bread, as in this case you will get regular meatballs, and not an exquisite steak.
This dish is cooked in a frying pan or a saucepan, oiled. Fry steaks need about 4-5 minutes on each side, until the product has acquired a golden hue. The best way to check the readiness of a dish is to poke it with a fork. If the meat is red juice, then its steak is not ready.
Beefsteak Recipes:
Recipe 1: Beef Steak
Prepare a classic beef steak. Beef tenderloin is best for this dish. Serve the prepared meat with a side dish of vegetables or rice.
Ingredients Required:
- Beef 400 grams
- Butter
- Spices
Preparation Method:
- Beef meat needs to be washed, films taken from it and cut off the greasy pieces. Cut the meat into layers across the location of the fibers and a half to two centimeters thick.
- Rub each piece of beef with salt and spices from both sides.
- Heat the pan and grease it with butter.
- Fry the beef steak for 3-4 minutes on each side. The meat will be ready when it acquires a smooth brown color on both sides. If a red juice oozes out when piercing with a steak fork, the dish is not ready yet, a clear liquid indicates that meat can be served.
Recipe 2: Flambe Beefsteak
This delicacy dish is served in restaurants in France - this is an amazingly tasty beef steak with some ingredients. In fact, it is not difficult to cook it, you only need to know a few secrets of cooking. The final stage of cooking - flaming (burning), spend right in front of your guests. For flaming use natural dry wine made from white grape varieties - for example, Sovinion Blanc or Rkatsiteli. Ingredients Required:
- Beef 400 grams
- Cheese of a firm grade salty 150 grams
- Dry white wine 250 ml
- Spices
- Butter
Preparation Method:
- Wash the beef, remove the foil, cut into pieces of 1.5-2 centimeters thick along the arrangement of the fibers.
- Grate hard cheese.
- Rub each piece of meat with salt, spices and breaded in cheese.
- Heat the saucepan, grease it with a piece of butter. Fry the beef in oil for 3 minutes on each side.
- Remove the saucepan from the fire. Fill the steak with wine and set it on fire. Let the meat cook in this way for about three more minutes.
- Extinguish the fire, covering the saucepan with a lid. Serve steak immediately, removing it from the saucepan.
Recipe 3: Chopped Beefsteak
As the name implies, this dish is not made from a single piece of beef, but from chopped meat. The best meat for chopped beefsteak is tenderloin - so the dish will turn out juicy and soft.
Ingredients Required:
- Beefsteak 400 grams
- Spices
- Butter
- Balsamic vinegar
Preparation Method:
- Beefsteak meat should be washed. Remove with a knife film and fatty pieces.
- Cut the beef into thin slices.
- Sprinkle the meat with balsamic vinegar, sprinkle with spices and salt. Refrigerate for 25-30 minutes.
- Heat the frying pan and melt a piece of butter on it.
- Put the beef in boiling oil and fry the meat pieces, stirring for about 10-15 minutes. Chopped beef steak is ready, if you pierce a piece of meat, it is clear juice.
Recipe 4: Chopped Beefsteak with Cream Sauce
The taste of the classic chopped steak will change if you cook it in a creamy garlic sauce.
Ingredients Required:
- Beef 400 grams
- Cream (up to 20% fat) 150 ml
- Milk 100 ml
- Salt
- Garlic 5 teeth
- Butter 100 grams
- Parsley fresh
- Spices
Preparation Method:
- Peel the garlic.
- Pour the cream, milk into the pan, put the garlic in it, salt it. Boil the sauce for about 10 minutes over medium heat, adding half the butter. Remove from heat and allow to cool.
- Wash the parsley and chop finely.
- Wash beef, remove foil and pieces of fat from meat. Cut beef into thin slices, rub with salt and spices.
- Heat the frying pan, melt a piece of butter in it. Lay out roasting meat. Beef need to fry for about 10 minutes.
- At this time, in a blender, chop the cooled sauce, add parsley and spices to it.
- Pour the prepared meat with sauce and serve to the table.
Recipe 5: Minced Beefsteak
If you decide to cook beefsteak from minced meat, then store stuffing will not work. The fact is that store staff for minced meat used stale meat and add to it a lot of fat. Such a steak will turn out fat and tasteless. Get beef tenderloin and make your own stuffing. Do I need to add onion or bun in minced meat steak? No, otherwise, you get the usual burgers out. “But otherwise the steak will fall apart,” any experienced hostess would say. No, if you fry the steaks with a hammer before frying.
Ingredients Required:
- Beef tenderloin 400 grams
- Spices
- Bulb onion 1 piece
- Egg 2 pieces
- Salt
Preparation Method:
- Wash the beef, cut it into pieces. Pass meat through a meat grinder.
- Add yolks from eggs, seasonings and salt to minced meat.
- Form round steaks out of meat.
- Cover the items with film and beat the meat with a wooden mallet.
- In a skillet, melt the butter. Lay out the steak and fry it on both sides until golden brown for 3-4 minutes on each side.
Recipe 6: Australian minced beefsteak
Such a dish will seem unusual and different from the classic steak, because among the components not only minced meat, but also capers, olives, pepper. But the resulting product will be extremely tasty - try to cook!
Ingredients Required:
- Beef 400 grams
- Egg 2 pieces
- Capers 50 grams
- Black olives 10-15 pieces without stones
- Bulgarian red pepper 1/2 pieces
- Spices
- Butter
Preparation Method:
- Pepper wash, clean from the core.
- In a blender, grind capers, olives and pepper.
- Wash beef, cut into pieces. Pass through a meat grinder.
- Mix 2 yolks, vegetables, spices into the meat, mix well.
- Make round steaks from minced meat. Cover them with foil and beat off with a wooden mallet.
- Heat the pan, grease it with oil. Spread steaks and fry them from both sides for 4-5 minutes on medium heat until golden brown.
Recipe 7: Beefsteak with Egg
Beefsteak with an egg is just a sample of a healthy and satisfying lunch or late lunch! A nourishing, nutritious dish will energize, and the feeling of hunger will not come for very long.
Ingredients Required:
- Beef 400 grams
- Egg 5 pieces
- Salt
- Condiments
- Butter
- Salted hard cheese 100 grams
Preparation Method:
- Wash the beef and cut it into pieces.
- Skip the meat through a meat grinder.
- In the mince mix one yolk, spices and salt. Make four round steaks from minced meat. Cover them with foil and gently beat them with a hammer so that the products do not disintegrate during the frying process.
- Lubricate the red-hot skillet with oil and fry the steaks for about 10 minutes. Put them on a separate dish.
- Grate hard cheese.
- Fry the fried eggs separately. Break the egg gently so as not to damage the yolk. Sprinkle each egg with cheese for a minute until cooked.
- Place the egg on the steak and serve.
Beefsteak - secrets and useful tips from the best chefs
- Is it possible to cook a steak “with blood”, so popular in the West? Yes, but not beef. This dish will be appropriate to serve in this not fully roasted form, if it is prepared from pork meat, however, in this case it will not be a steak, but a steak.
- Frying steak is best on butter, and not on vegetable oil - so the color of the finished dish will be more appetizing, closer to golden, not brown.
- If you are cooking minced beefsteak, then skip the meat through a meat grinder two or three times. The better mince, the greater the likelihood that the product will not fall apart during cooking.
- Spray raw meat with balsamic vinegar - when ready, the steak will have a pleasant, unusual flavor. In addition, the restaurant chefs recommend that you first marinate raw meat in lemon juice, mustard, and spices.
- In England, such a dish as steak in batter is known. For batter mix egg with flour and spices.
