How to cook beef steaks. Juicy beef steak with herbs in the oven

You can cook delicious and juicy beef steaks like they do in cafes and restaurants at home on regular frying pan, the main thing is to follow the basic rules for its preparation and take into account the frying time, so in this article we will consider how to properly fry beef steak in a frying pan at home.

How long to fry a beef steak in a pan?

The steak frying time directly depends on what degree of steak doneness you want to get (there are 4 types). Let's take a closer look at how much to fry a beef steak with varying degrees of roasting in a pan:

Steak with blood (rare) fry 1-2 minutes on each side + let the steak rest 6-8 minutes after frying.
Medium rare steak cook 2-2.5 minutes on each side + let it rest 5 minutes after frying.
Medium Rare Steak you need to fry 3 minutes on each side + let it rest 4-5 minutes after frying.
Well-done steak (well-done) it is necessary to fry for 4-4.5 minutes on each side + let it rest for 1-2 minutes after frying.

Note: the above frying time for beef steaks is valid for steaks 2.5 cm thick, if the pieces of meat are thicker, they need to be fried a little longer.

Finding out how many minutes to fry a steak from beef meat, let us consider the process itself cooking steak ov at home to know how to cook a delicious and juicy beef steak yourself.

The preparation of any steak begins with the choice of high-quality meat, which should be with thin layers of fat evenly distributed over the piece (they melt when fried and the meat inside becomes juicy). Cut the meat into steaks in flat slices 2.5 to 4 cm thick (at home it is better to cut into slices 2.5 cm thick) across the fibers. Consider the most common and simple recipe for how to cook beef steak in a pan:

If the steaks were frozen, we defrost them in advance by moving them from the freezer to the common compartment of the refrigerator 12 hours before cooking, and 20 minutes before frying, we take them out of the refrigerator so that they warm up to room temperature.
The meat must be blotted with a paper towel so that it is dry, after which each steak is rubbed along the edges with a mixture of coarsely ground peppers, and the flat sides are rubbed with salt and smeared with sunflower (or olive) oil.
Heat the skillet over medium heat until it is hot (but do not overheat so that it does not smoke). We put the steak in the pan and fry on each side (the frying time depends on the desired degree of roasting and is indicated at the beginning of the article).
We transfer the finished fried steak to a plate and cover with a piece of foil so that it “reaches”.
That's all! Delicious and juicy beef steak - ready!

In conclusion to the article, it can be noted that knowing how to properly cook a beef steak in a pan, you can quickly and without any hassle cook it for any side dish at home. Your reviews and helpful tips how to properly fry a beef steak in a pan, leave in the comments to the article and share it in in social networks if it was helpful to you.

Juicy steak beef is a classic of the genre. However, cooking at home perfect steak pretty hard. The likelihood that a ten-centimeter piece of beef will be evenly fried, will not lose juiciness and taste excellent is not so great. How to fry a beef steak in a pan? You can't do without knowing some tricks from real chefs.

Cooking

So, in order to cook a steak, you will need the following ingredients:

Marbled beef (sliced steak or cut from the thigh).
A little sunflower and butter.
Herbs, spices and seasonings to taste.

How to cook delicious steak beef in a pan? First you need to choose the right meat. Better choose marbled beef- With large quantity patches of fat. This type of meat is ideal for steaks. Cooked meat will have great taste and retain its juiciness.

You can take frozen beef, only before use you need to keep it in the refrigerator for a day. Slowly thawed meat perfectly retains all the juices and will be tender. At the same time, steam beef is not the best option, since the meat must be ripe. And it matures for at least two days. Then the fibers will be softer, and the steak will be correspondingly tastier.

How to cook

We take a cut of meat and cut off a piece from three to five centimeters thick. Beef is the type of meat that can have several degrees of doneness. If you want to cook a medium-rare steak, then cut off a piece of meat with a thickness of 3.5 - 4 centimeters.

At the same time, there is one caveat: meat should be cut strictly across the fibers. Cut off in one motion so that the surface of the piece is as even as possible. To do this, you need to have a large and sharp knife at hand.

How to marinate beef steak? We take a piece of meat, water it vegetable oil. Then sprinkle on both sides with pepper and seasonings to taste. It is sprinkled, not rubbed. Otherwise, the taste of beef will be “drowned out” by spices.

How to fry

Ideally, the steak is grilled. However, for lack of a better way, we will cook on the stove. How to fry a beef steak in a pan and achieve the perfect result? Let's start with a frying pan. It must have a thick bottom. Cast iron or aluminum is best.

If you cook in a thin frying pan, then the meat will not be fried - only stewed. So, we take a suitable frying pan, heat it at maximum heat and fry for four minutes. Then turn over to the other side and fry again for three to four minutes.

Putting a piece of meat on hot pan or baking sheet. Then we send it to the oven preheated to 150 degrees. Or alternatively, we continue to fry it in the same pan. However, in this case, you can overcook the meat.

It's time to salt the meat. To do this, first dilute in a bottle with hot water salt. You can also add herbs there. For example, rosemary and thyme are the perfect complement to the taste of beef. We continue to fry. At the same time, from time to time we grease the steak with the prepared solution.

How long does it take to fry the meat in a pan and not dry it? A medium-thick steak should be pan-fried for about 16 minutes. Remember that eight has already passed. Therefore, fry for another eight minutes, turning a piece of meat every two minutes to the other side.

Remove the meat from the heat, transfer to a warm container and leave for 5 - 10 minutes. During this time, the juice is evenly distributed throughout the piece of meat. We shift the meat and serve to the guests. Best used as a side dish light vegetable lettuce or greens.

You can also serve beef with creamy, mushroom or pesto sauce (greens and butter, whipped with a blender). Complements and reveals the taste grilled steak glass of red dry wine from beef.

Enjoy your meal!

Steak, no compromises. Therefore, in order to cook it correctly (fragrant, soft and moderately fried), you should follow the basic rules. Let's talk about it in this article.

In the photo, a ready-made steak of weak roasting (Medium rare)

The content of the article:

The steak was first invented in the distant times of Ancient Rome. Millennia later, in the 15th century, he became famous in Great Britain, and was published in the publishing house of one of the books in 1460. Well, then, the technology of its preparation began to spread throughout Europe. Currently popularized steak and elevated to the rank national dish Americans. Although it is used and loved in all countries of the world.

Now many people mistakenly call a whole fried piece of meat a steak. In fact, a real steak 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 pan. Meat for steaks is suitable for those parts of the carcass where the muscles were not actively involved in the movement of the animal. Of the whole carcass of an animal, no more than 10% is suitable for cooking 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 cook, as sometimes the meat comes out dry and tough, scorching on the outside before it has had time to cook inside. To prevent this from happening, and the dish turned out right and really tasty, you should know some subtleties.

For a steak, choose beef tenderloin mature animal, but not old and not 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 less tendons and powerful muscles, with fat evenly distributed throughout the piece.
You can determine the softness of the steak with your finger by pressing on the raw meat - the finger is easily immersed, leaving a deep hole, which, after pressing, returns to its original position. If this happens, then 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 delicious steak meat should be properly prepared - remove the film and upper tendons. Cut a piece not too thin, and not less than 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 along, an incision is made to the middle of the thickness, and the meat is opened with a “butterfly”.
The steak is marinated from 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 spices.
The frozen stack is thawed in the refrigerator for 12-14 hours. After that, it is wiped dry and left for 20 minutes before pickling, so that it warms up to room temperature. It is not recommended to defrost a steak in the microwave. Since the top layers of meat in the defrost mode are already beginning to cook, while the middle remains cold. Subsequently, it will be difficult to obtain uniform roasting. Also, it is not advised to defrost meat at room temperature and in warm water.
Meat is fried exclusively in a well-heated heavy pan or grill pan. At the same time, the pan should not smoke, otherwise the steak will burn on the outside, and the inside will not have time to cook, which will make it tough. During frying, the protein on the surface of the piece quickly curls up and prevents the liquid from escaping, so the steak is first fried in high heat for 1 minute on each side. This will "seal" the fibers and the meat will retain the juice, which means the steak will be juicy and tender. Next, the dish is brought to the desired degree of roasting at a lower temperature.
Ready meat should be left to lie down a bit. During this time, the juice will be distributed inside the piece, the temperature inside and outside will even out, and the steak will become warm, tender and juicy everywhere.
The steak is served on warm plates, then it will not cool down so quickly. For consumption, you will need sharp knives without serrations so that you can evenly cut the meat.

How to fry beef steak?

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

When buying meat in a supermarket, pay attention, in addition to the date of packaging, also to the date of slaughter, it must always be indicated. Count 20-25 days from it, 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 put more than 2 pieces in one pan, otherwise the temperature of the pan will drop sharply. The meat will begin to secrete juice, in which it will be stewed, and then a ruddy, fried crust will not work.
Turn the steaks over with meat tongs, not with a fork, or the juices will run 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 a little more time to fry.
More important advice: meat for steak, do not beat, otherwise, it will lose all juices and structure.

How long to fry a beef steak?

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

Very rare (raw) - a piece can only be allowed on each side for 10-15 seconds.
Rare (with blood) - cooked on each side for 1–2 minutes, after which it is given 6–8 minutes to rest.
Medium rare (low roast) - cooks on each side for 2-2.5 minutes, rests 5 minutes.
Medium (medium roast) - cooks on each side for 3 minutes, rests 4 minutes.
Well done (fried) - cooked on each side for 4.5–5 minutes, rested for 1 minute.

It will also be useful to fry the edges of the steak, briefly holding them on the sides when turning over for the first time. It is convenient to do this with special tongs designed for meat. Also, for different degrees of roasting, certain types of meat are needed. For frying from medium rare to medium well, fatty steaks are needed, from rare to medium - with a low fat content (for example, filet mignon).

At the same time, it should be noted that the most accurate way to determine the degree of roasting of meat is with the help of a thermometer, which will allow you to achieve the ideal consistency and taste of the steak. Digital Thermometer slightly pierce the surface and indicate the temperature of the readiness of the meat.

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 (done) = 160° F (71.1° C)

4 beef steak recipes

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

1. Recipe for beef steak in a pan

Calorie content per 100 g - 190 kcal.
Servings - 2
Cooking time - 15 minutes

Ingredients:

Selected beef steak - 2 pcs.
Vegetable oil - for frying
Salt and pepper - to taste
Spices "French Herbs" - 1 tsp and at will

Cooking:

Sprinkle the meat around the perimeter with medium-grinding pepper and season with salt.

Generously coat the steaks with spices with your hands, and rub them into the meat with patting movements.

Grease the prepared steak on both sides with vegetable oil.

AT cast iron pan add oil and heat well.

Place the steak in the skillet and cook for 1 minute, then quickly flip over and cook for another 1 minute.

Then, turn the piece over again on the reverse side and fry until the desired readiness.

2. Recipe for cooking steak on a ribbed grill pan

Well, now, let's cook at home a steak with a beautiful "mesh" 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 well without adding oil until a light haze forms.
Put the steaks in the pan and fry for 1.5 minutes. After, turn 90 degrees clockwise and fry for another 30 seconds.
Then turn it over to the other side and do the same procedure.
Put the fried steaks in a baking dish, wrap them in foil and put them in an oven preheated to 190 ° C for 10-12 minutes. If you want a stronger roast, then hold them 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?

Despite the loud ridicule from the lips of "professional" chefs: they say, it is impossible to cook a delicious and tender beef steak in a 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.

Cooking:

Salt the steaks and leave for 40 minutes to come to room temperature. Salt will draw moisture to the surface, where it will settle in puddles. During this time, the salt will tenderize the meat, break down the protein and, drawn out by the salt, will begin to be absorbed back into the steak. This technique will make the meat tender and juicy.
Put the cooking oil in a well-heated pan and let it smoke a little.
Put the steak, fry it on both sides for 1 minute and pepper.
After, bring it to the degree you want to get.
1 minute before the end of cooking, put 2 tbsp. butter, it will fill the steak with a rich smell.
When the temperature is below 2°C, remove the pan from the heat and leave the steak to rest. During this time, it will reach the desired temperature, because. will continue to cook with the hot pan turned off.

There are different. Let's understand the nuances of cooking.

Steak varieties

Before talking about how to cook a beef steak in a pan, you need to understand what types of steak are.

Steaks are classified according to the degree of doneness. Let's name the most basic of them:

Of course, ideally, the degree of readiness of the steak should be determined using a cooking thermometer. However, in Everyday life this is not very convenient and hardly anyone will do it. As a rule, the readiness of the dish is determined by eye.

When choosing which roast you want, keep in mind that overcooking will cause the meat to lose its juices and become tough and dry. Only rare lovers consume meat with blood, but the majority of people prefer a stack with uniform roasting, when pressed, pink juice is released.

Side dishes are also served with the steak. As a rule, these are grilled vegetables or salads with fresh vegetables.

Food preparation

Speaking about how to cook a beef steak in a pan, you first need to find out what kind of meat is suitable for this dish. So, for a real steak, you need to take only the flesh of beef without bones and veins, ideally it should be paired, this is the only way you can get a fragrant and juicy dish.

The meat is cut into pieces three centimeters thick. If you still cook from frozen meat, then it is better to defrost it in the main compartment, of course, this is a long time, but the meat will keep beneficial features. To make the process go faster, you can put the packaged meat in cold water. Under no circumstances should it be defrosted microwave oven, even when using the special mode, or in warm water.

And one more piece of advice. Never beat a steak before cooking, it will lose all of its juices and texture.

In addition to meat, we need a set of spices and vegetable oil (olive or sunflower). Remember that the steak is not salted before cooking, this is done before serving.

Preparing dishes

To cook meat, we need a steak pan. It can be ordinary cast iron cookware, but ideally it is good to use a grill pan. In addition, you will need a special steak knife. This is what masters use in this business. If you do not have such a tool, then use an ordinary sharp knife with which you can cut the meat well. The pieces should turn out beautiful and even. Homemade beef steak is not that hard to make.

Butter steak

Let's cook a beef steak in a pan. There are many recipes, let's look at some of them. If you choose the right meat, butcher and fry well, you will get the most delicious steak in the world.

Ingredients:

Butter - ¼ pack.
Ground pepper.
Beef - 0.8 kg.
Salt.

Rinse the beef tenderloin, then dry it with towels, and cut into pieces three centimeters thick. Next, we need a steak pan. We put it on the fire and melt the butter.

Pepper only one side of the meat and put a piece in the pan with it. Next, pepper the other side and flip the steak. Cooking time is determined, first of all, by your preferences, what degree of roasting meat you like.

If you want the steak to be just a little browned, then it is enough to fry it for three minutes on each side. If you want to get a good crust on the outside and pink flesh on the inside, the time will have to be increased to four minutes on each side.

Well, if you want to eat well-done meat, then you need to cook it for five minutes on each side. And don't forget to salt before serving.

Cooking a steak in the oven

If you want the beef to be soft, you can cook it in the oven. First, the meat is fried in a pan, as the resulting crust does not allow juice to flow out of it. That is why such a steak turns out to be juicy, tender and fragrant, especially when using spicy mixtures.

Ingredients:

Marinate the chopped steak in oil with herbs for an hour. Next, we send the meat to a hot pan, frying for two minutes on each side. Should be a crust.

Then we put the lightly fried steaks in the oven and cook for another fifteen minutes.

Steak with red sauce

If you have not yet decided how to cook a beef steak in a pan, then you may like the meat recipe from This dish for true gourmets. It is served with grape juice, pepper, red wine. The result will exceed all your expectations.

Ingredients:

Meat (beef) - 1 kg.
Butter - 2 tbsp. l.
Flour - 3 tbsp. l.
Red wine - 70 g.
Broth - 300 g.
Currant juice - 70 g.

Thoroughly rub the steaks with pepper and lightly fry them for three minutes on each side. Then bake for another fifteen minutes in the oven.

In the meantime, start preparing the sauce. We melt butter in a frying pan. Then fry the flour on it until golden brown, add the broth, stirring constantly, bring to a boil and boil for ten minutes. Next, pour currant juice and red pepper and wine, bring to a boil again and immediately turn off. This delicious steak is served with potatoes and sauce.

While talking about how to cook a steak in a pan, I would like to mention the little nuances that will help you prepare an unforgettable dish.

So, the meat needs to be cut across the fibers, this makes it easier for heat to penetrate into the middle of the piece.

If you want to experiment, try grilling a steak over charcoal. To do this, first fry the meat to get a crust that will not allow the juice to flow out, and then continue cooking on the coals, turning the pieces one by one.

Before cooking, the pan is heated over high heat, but without allowing the oil to smoke. Otherwise, the steak may burn and not cook properly. Cooks consider a pan to be ready for cooking if it sizzles when meat is placed on it.

After cooking, the steak should just lie down for ten minutes. Then the meat will become softer.

To determine the readiness of the steak, press it with your finger. Meat with blood should be soft. A well-done steak has a firm texture. And medium-rare meat is somewhere in the golden mean between two borderline states.

What kind of meat should I take for cooking a steak?

To cook the right beef steak, you need to choose good meat.

We have already said earlier that steak is better cook everything from fresh meat. Take only beef. Pieces are cut into pieces, the thickness of which is not less than two and a half centimeters, but not more than four.

The marbled steak is considered the best. It is prepared from Australian. You can search for domestic analogues if you wish.

Japanese version of steak

Ingredients:

Beef - 0.6 kg.
Tablespoon of honey.
Onion - 2 pcs.
Wine (preferably dry white) - 90 ml.
Grated fresh ginger.
Two cloves of garlic.
Soy sauce.

Grate the ginger, mince the garlic and onion. Next we make the marinade. Mix the following ingredients: onion, sauce, honey, garlic, ginger, wine. We place the prepared pieces of steak in the mixture and leave to marinate for several hours. The meat must be turned over periodically.

Next, preheat the oven to a temperature of one hundred and eighty degrees. If you have a grill function, then you can use it and fry each steak for five to seven minutes on each side, not forgetting to pour over the marinade.

The rest of the mixture must be brought to a boil, and then boiled for ten minutes so that it becomes thick enough. Ready steaks are laid out on a plate and poured over prepared from the marinade.

In principle, you can cook a steak in a more traditional way. To do this, the meat is marinated for several hours in olive oil with a mixture provencal herbs. Then they fry a little in a completely dry frying pan, and only then bring it to readiness in the oven for another ten to fifteen minutes.

Why do you think in almost all recipes the meat is first fried over high heat, and only then brought to readiness? Everything is very simple. During the heat treatment of meat, the protein coagulates immediately on the surface of the piece. Thus, it blocks the exit of liquid. It is for this reason that the meat is first processed at a high temperature, and only then cooked at a more gentle temperature. This technique makes the steak very juicy.

As soon as the meat reaches a temperature of forty degrees, proteins are destroyed, and after fifty degrees, collagen shrinks. And already at seventy degrees, the steak does not retain oxygen and acquires a gray tint. Therefore, it is better to cut the steak across the fibers, this will ensure the passage of hot streams through the meat.

Relative to how quickly you need to start eating ready meal, even eminent chefs disagree. Some believe that the meat needs to lie down for ten minutes and reach the correct state, while others recommend eating it right away. Of course, it's all a matter of taste. So experiment and decide which option suits you best.

Not everyone will be able to cook a good classic beef steak the first time, so there are a few things to consider. important nuances. To make the steak soft, it must have streaks of fat over the entire surface - this is the so-called "marbling" of the meat. Unfortunately, such cuts of beef are hard, if not impossible, to find on the shelves of local stores. Therefore, you have to be content with what you have and use all sorts of tricks to get the most soft and juicy steak.

Ingredients

400 g beef pulp
2 tbsp. l. vegetable oil
1/2 tsp salt
1/5 tsp ground black pepper
50 g butter
3-4 sprigs of thyme

How to fry beef steak

1. Wash the beef under running water, cut off all excess and dry the meat with a towel. Take very sharp knife and with one sure movement cut off a piece meat steak about 2 cm thick. You may have already bought chopped steaks, then save some time.

2. Put the steaks on a dish, use a cooking brush to brush the meat with any vegetable oil, olive oil is best. Sprinkle with salt and black ground pepper. Do not overdo it with spices - they can clog the taste of meat.

3. It is best to fry steaks in a heavy cast-iron pan - it holds the heat well. Heat up a frying pan and add the beef.

4. Depending on the desired doneness, fry the meat from 1 minute to 4.5 minutes on each side. If the steak is lean, then you can fry only lightly, for 30 seconds, and then bring it to full readiness in the oven.

5. Grease a baking dish or a solid cast-iron pan with butter. Lay the fried steaks on top of each with another piece of butter. Also put a few sprigs of thyme on top and around for flavor. Send the form to the oven preheated to 180 degrees and remove after 5 minutes. Cover the steaks with foil for 10-15 minutes so that they "reach".