Pork steak calories

Chopped beefsteak is loved in many countries around the world. The juicy beef patty is made from 100% beef with onions, salt and pepper and then grilled. Serve steak with egg or as a hamburger - on a bun, seasoned with mustard and ketchup, with onions, tomatoes and pickled cucumbers.

The dish is so popular that it is prepared in establishments of any level: from expensive restaurants to small cafes. How to cook the perfect steak at home? Yes, very simple! You will need the “right” piece of beef, a sharp knife and a toasted frying pan.

In modern cooking, it is allowed to prepare chopped beefsteak from minced meat, chopped with a knife or through a meat grinder, not only from beef, but also from pork, with the addition of vegetables and eggs, in breading and batter. In short, there are a great many options.

In today's recipe, I'll be cooking a rib eye steak in a skillet, with minimal additives to maintain the purity of flavor, texture, and exciting meaty aroma. The result will be a well-fried steak, juicy, with a golden brown crust - I hope the photos turned out expressive.

What meat to choose for steak?

To make the dish juicy, it is important to choose the right meat. Young beef tenderloin or shoulder is suitable. The tenderloin is very tender, lean and without connective tissue, but quite expensive. The shoulder cut contains enough fat to make the steak juicy, and there is little connective tissue, and this part of the cut is more affordable.

How to cook minced beef steak

1. I cleaned a piece of fresh beef pulp (shoulder) from all connective and intermuscular films and dried it with a towel. To make the steak juicy, it is best not to grind the meat in a meat grinder, but to chop it with a knife/hatchet. I cut a piece of pulp into slices about 0.5 cm wide - always across the grain. For slicing, it is most convenient to use a large and sharp knife.
2. I cut each piece into long sticks about 0.5 cm wide. Then I crushed the sticks into small cubes - it should look like cutting brunoise (like Olivier).
3. And after that, she chopped it further - she passed it over the minced meat with a sharp knife several times, chopping with the knife from top to bottom, so that the pieces of beef became even smaller, like minced meat. For beginners, it will be more convenient to chop in portions. You can speed up the process if you use not just one knife, but a pair of knives of the same size or a meat hatchet.
4. I peeled the onion and cut it into small cubes. In order for the minced meat to keep its shape well, you need to take 180-200 g of onion per 500 g of beef (3 medium onions). If you add too little onion, the steak will be dry, and if you add too much, excess liquid will form and it will fall apart.
5. Combine the onion and minced meat in a deep bowl, add salt. Mix thoroughly - you need to knead for 7-10 minutes, with passion, knead and pinch so that the onion releases juice and the minced meat becomes plastic and dense. After kneading, I beat the minced meat thoroughly, hitting it forcefully against the edges of the bowl so that it compacts, the plasticity of the fibers increases and excess air escapes.
6. Using oiled palms, I formed round pieces. Serving size is approximately 80 grams. Thickness - about 1.5 cm, diameter - 8 cm. There will be 6 blanks in total.
7. Heat up a frying pan - cast iron or grill will do. It is best to fry in ghee or refined vegetable oil. Butter will not work; it will burn and smoke. To ensure that the steak retains its shape during frying and does not “puff up,” it must be periodically pressed down with a spatula, but not too hard so that the meat juices do not leak out.
8. You need to cook for 4-5 minutes on each side, 8-10 minutes in total, the heat should be medium, without a lid. I add pepper during frying, then its aroma is better revealed.
9. Traditionally, chopped beefsteak is served with an egg - when cut, the yolk slowly spreads, serving as a kind of sauce that harmonizes perfectly with the beef cutlet. To make the fried egg smooth around the edges, it is usually prepared in tin molds. To do this, I heated a frying pan with vegetable oil, put a molding ring into it (diameter 8 cm, also greased the inside with oil to prevent it from burning), heated it and beat in 1 whole egg. Cooked over medium heat for about 2-3 minutes. Added salt and pepper to taste.

Beef steak should be served immediately after cooking, while still hot. The egg is placed on top of the cutlet. Can be topped with vegetables or assembled into burgers. Enjoy your meal!

• 380 gr. beef;
• 1 onion;
• 30 ml vegetable oil;
• A little salt and pepper.

• Preparation time: 00:20
• Cooking time: 00:15
• Number of servings: 3
• Difficulty: easy

We cook juicy and tasty beef steak according to different recipes

You still need to look for a man who, in his “sound mind and sober memory,” will refuse a juicy steak covered with an appetizingly fried crust. Initially, as the name suggests (beef - beef + steak - cut), the dish was prepared only from specially selected whole meat cuts.

Today, the changing “culinary fashion” dictates different rules.

Chefs began to choose from different types of meat and even minced meat, but three degrees of doneness remained: some with rare, some with medium roast, and some prefer to bring it to full readiness.

There are fans of Tartar steak made from minced meat without any heat treatment at all, but in combination with a raw egg. Previously, this exotic dish was prepared from dried horse meat, but now from very fresh minced meat.

Preparing to cook

To cook delicious steak at home, you don’t need to be a culinary professor. The dish is prepared quite simply. The main thing is to take the “right” meat, not fresh meat, but marbled meat that has matured for 2 to 3 weeks.

During this time, the fermentation process ends, and the beef becomes more tender, and the best parts of the carcass are chosen for steaks.

Since the technology does not provide for pre-beating before frying, the ideal option is tenderloin.

This steak can be cooked in any way: on the grill, in a frying pan, in a saucepan and in the oven, the result will always be excellent. There are 13 types, each of which is prepared from a corresponding part of the carcass. After selecting the meat, it is seasoned only with freshly ground black pepper and salt, allowed to sit for a while, and then fried.

Temperature and degree (there are 7 of them) depend on the taste preferences of consumers. They cook from a few seconds, just to “close” the piece on both sides, to deep frying at a temperature above 100 degrees, when there is no juice left.

Steak calories

The dish is quite high in calories. But what kind of willpower do you have to have to deny yourself a juicy and flavorful slice of meat!? Therefore, sometimes you can relax and have a holiday. A classic sirloin steak served with a fried egg will give you 275 Kcal, but this is only if you clench your will and limit yourself to only a 100 gram portion.

If such weight and caloric content are “unaffordable”, then you will have to switch your attention to turkey or chicken. There's nothing you can do - being slim requires sacrifice!

Classic beef steak

Historically, steak was prepared from a single layer of beef, and then they began to make it from minced meat and call it minced, since the meat was not passed through a meat grinder, but was chopped into small pieces with a knife. The easiest and fastest recipe for cooking steak.

For one serving you will need 100 g of minced meat, oil for frying, pepper and salt to taste.

1. Place the meat cut into pieces into a chopper, add salt and pepper, break into mince, place on the table and beat.
2. Form a “puck” and heat the oil.
3. Fry the product on both sides for a couple of minutes, and for those who like it deep fried, keep it for a little longer.

Serve with fried eggs and small pasta, such as farfalle, penne, etc., garnished with cherry tomatoes.

Delicious chopped beefsteak in a frying pan

Fragrant fried onion with juicy beef and fried egg is not a dish, but a meat-eater’s dream! It is quite simple to prepare, the main thing is that the beef for the steak is selected correctly. And then, after a fairly short time, a set of simple products will turn into an exquisite and tasty dish. And if you add a bottle of red wine, you’ll get a romantic addition to a tete-a-tete meeting.

Let's take products based on 0.4 kg of beef, finely chopped with a knife or cooked in a meat grinder, always with large holes.

• Beef – 0.4 kg.
• Eggs – 4 pcs.
• Onion – 3 pcs.
• Vodka – 10-15 ml.
• Sugar – 1 tbsp. l.
• Salt – 1 tsp.
• Freshly ground black pepper – ⅓ tsp.
• Ghee butter – 3 tbsp. l.

Preparation procedure:

1. Grind the meat in a convenient way. Grate half the onion, mix with the minced meat, add a little salt. Add pepper, pour in vodka, add yolk, mix everything thoroughly. Beat a lump of meat well, throwing (10-12 times) from a small height into a wide bowl or on the table, form steaks, let them sit for a while.
2. Cut the rest of the onion into rings, fry in heated melted butter, sprinkle with sugar until a beautiful dark golden color.
3. Beat the whites of one egg with a fork until foam appears; heat a large frying pan over medium heat with a tablespoon of oil. Dip the steak in the protein, this “bathing” will preserve its juiciness - this is one of the little tricks. Transfer to a hot frying pan and fry until crusty, about 3-4 minutes on both sides.

Place the finished steaks in a tray, cover with foil, let stand for a while, place on heated plates, add a side dish (ideally fried eggs and salad).

Beefsteak with egg in the oven

You can quickly prepare a minced steak with an egg at home. It turns out “two in one” - both the main dish and the side dish. This cooking option is healthier than frying in a pan.

• 0.7 kg beef tenderloin;
• 70-100 g cheese;
• 6 eggs;
• 1 tsp. salt;
• 1 tsp. dill;
• 1 tsp. seasonings for meat;
• 1 onion;
• 1 tsp. parsley

1. Prepare minced meat with onions, add dry spices, add salt, and mix well. Add the egg, mix again and beat it on the table.
2. Take some minced meat, roll it into a ball, and then flatten it like a cheesecake, making a depression in the center.
3. Place on a baking sheet lined with parchment and place in the oven for 10 minutes at 200°C.
4. During this time, finely grate the cheese, pull out the baking sheet, fill the recesses in the meat cakes with cheese shavings, and put them back in the oven for 10 minutes.
5. Take out the steaks, break an egg into each, and put in the oven for another 10 minutes.

Serve hot with seasonal vegetable salad.

Cooking steak from pork and beef

If the meat for cooking is too lean, and there are concerns that the dish will turn out dry, you can use a mixture of ground beef and pork. Try to cook not quite ordinary steaks with the addition of beets - they will definitely be juicy.

• Minced meat – 0.5 kg.
• Sour cream – 1-2 tbsp. l.
• Beetroot (boiled) – 100 g.
• Salt - to taste.
• Flour – 2 tbsp. l.
• Oil – for frying.

1. Grate the beets, mix with minced meat, add sour cream, add salt, and mix.
2. Form steaks, fry in oil until half cooked on both sides, transfer to a fireproof dish.
3. Add flour to the frying oil, fry, add hot water, stir until lumps disappear.
4. Fill the mold with the resulting gravy and place it in the oven for a third of an hour at 130 degrees.
5. Cook with a lid to prevent the gravy from boiling over and the steaks from drying out.

How to properly cook marbled beef steak

It’s hard to come up with a simpler dish based on the cooking technology; a few secrets and a gorgeous dinner is ready.

If this is your first experience, start “experimenting” with ribeye steak: it is simply impossible to spoil it, since it is the most marbled of all types.

The veins of fat between the muscle fibers, which appear during special fattening of the animal, will not allow the steak to “shrink” and dry out, so the meat, at any degree of frying, turns out very juicy, soft and aromatic.

1. From the “mill”, sprinkle a piece of meat with pepper, add rosemary leaves, coat with oil, and let stand for a third of an hour.
2. Heat the grill pan (ideally cast iron) very hot and bring the oven to 200 degrees, it should have a wire rack and a tray for collecting juice and fat (save the mixture and prepare a sauce based on it).
3. Place the meat in a frying pan with tongs, fry for a couple of minutes on both sides (add some salt when turning the piece over). Using tongs, place the piece on the “edge” and seal (about 15 seconds) around the entire perimeter.
4. Place the slice on the preheated oven rack and leave for about eight minutes.
5. Place the finished steak on a heated plate, cover with foil, let stand for a couple of minutes so that the temperature of the entire piece becomes uniform and the meat is “ripened.”

Serve such a gorgeous steak of delicious juiciness to the table and... words of admiration will not keep you waiting long!

Choosing the best sauce

Almost any sauce is suitable for beef steak: sour cream, cream, garlic, tomato, berry. Thanks to it, the meat will become even more juicy, it will complement the taste and aroma. It is better to serve the sauce chilled, in a separate bowl. Although a properly cooked steak will be good without any additional ingredients, if desired, you can simply pour over the frying juices.

• Garlic - quick and easy to prepare. While the meat is in the oven, mix a couple of baked cloves of garlic with a teaspoon of lemon zest and a tablespoon of meat juice, add 40 g of soft butter and a teaspoon of thyme, mix everything well, let it stand in the refrigerator. Place some of the chilled mixture on the cooked hot steak.
• Creamy with mushrooms – it takes a little longer to prepare, it’s better to use white mushrooms, but you can also use 1:1 with champignons. Cut 100 g of mushrooms into cubes in a frying pan = brown a couple of tablespoons with a little butter. spoons of flour, add mushrooms, when the moisture disappears, pour in half a glass of cream, season with a pinch of nutmeg, pepper, salt, stir, simmer until ⅔ of the initial volume remains.
• Ginger with gooseberries is an interesting hot and sour sauce, ready in about 10 minutes. Gooseberries can be replaced with red currants. Peel 20 g of garlic and 100 g of gooseberries, put in a blender, add 15 g of ginger and 10 g of mint, pour in 20 g of oil, beat everything thoroughly into a homogeneous mass.

Hearty dinner

For variety, you can enrich your collection of culinary recipes with a non-standard steak. The taste of the meat is enhanced by a spicy marinade and complemented by a vegetable side dish.

• A couple of beef steaks.
• Carrot.
• Bulb.
• 150 g beans (green).
• A couple of garlic cloves.
• Lemon.
• A couple of eggs.
• Salt and spices to taste.
• 50 ml oil.
• According to the mood (for decoration) fresh dill.

1. Prepare the steaks, wash and dry with a paper towel.
2. Crush the garlic with a press, pour in squeezed lemon juice. Coat the steaks with marinade, place under light pressure and let stand for an hour and a half to two hours.
3. Fry the fried egg and carefully place on a plate so as not to damage the yolk.
4. Next, fry the steaks in a hot frying pan with oil (3 minutes on each side). When you remove the meat from the marinade, dry it, and then just fry it, otherwise you won’t get such an appetizing dark straw crust.
5. For a side dish of vegetables, chop carrots into thin slices, onions into half rings and fry, add carrots, bean pods, simmer all together.
6. Place fried eggs, a pile of vegetables, a steak on a heated plate, sprinkle with chopped dill.

Useful tips

Beefsteaks are an easy-to-cook dish, but heavy on the stomach. If you follow the rules, they turn out delicious even the first time.

• Before cooking, the meat should lie for about half an hour at room temperature, this will promote uniform roasting. Cook in a cast iron frying pan with a thick bottom.
• Never use a fork to turn the pieces, but only tongs or a spatula, so as not to “injure” them and prevent the juice from leaking out.
• To check for optimal heating, you need to stretch your hand over the frying pan; if you can’t stand it for more than 2 seconds, you can safely fry. For thick steaks, the temperature should be lower than for thin steaks.
• To add extra flavor and softness, you can sprinkle with lemon juice.
• Do not serve the finished dish immediately, but cool it for 10 minutes, covering it with foil so that the temperature is evenly distributed throughout the entire piece.

If it is true that the way to a man’s heart is through his stomach, then a well-cooked steak is simply a universal master key!

Source: https://4damki.ru/retseptyi/bifshteks-iz-govyadinyi/

Preparation

To prepare a steak, lean sirloin meat or other tender part of the carcass is best suited.

1. We wash the beef in cold water, dry it with paper towels, and remove all excess. We make minced meat from meat. To do this, you can finely chop the meat with a sharp knife or pass small pieces through a meat grinder with a large grid installed.
2. Remove the peel from the onion and cut into small cubes. Mix beef with onions in a bowl, add salt and freshly ground black pepper to taste.
3. Be sure to mix the minced meat with your hands for 5 minutes to thoroughly mash the onion and mix it with pieces of meat.
4. The next procedure that needs to be done with the minced meat is to beat it. This will allow the minced meat to become a homogeneous mass, and the product will not fall apart when frying. To do this, simply take the minced meat in your palm and forcefully throw it back into the bowl. We beat the minced meat 10-15 times until it noticeably changes its structure to a homogeneous one and stops crumbling in your hands.
5. We form several products from the mass, giving them a round shape with a diameter of at least 10 cm and a centimeter thickness.
6. Heat oil in a frying pan, add steaks, fry until golden brown on both sides.
   

   The British prefer slightly undercooked steaks, but if you are not sure of the quality, it is, of course, better to cook the meat completely.

7. Place the products on a plate with sliced ​​vegetables, let them rest for about 5 minutes. During this time, thermal processes still continue inside, i.e. the temperature is more evenly distributed throughout the cutlet and the meat is completely cooked.

Chopped beefsteak is a distant “relative” of the meat cutlet. Only for the first one, chopped minced meat is made from selected beef with a minimum of additional ingredients. The steak turns out much juicier and tastier, and half an hour will be enough to cook it. So, we will learn how to cook minced beef steak, a recipe with a photo of preparation with an egg is given below.

Beef steak made from minced meat cooks very quickly. This dish is very satisfying, so the stronger sex will like it. It's not for nothing that steak is considered a man's food.

Number of servings: 4.

Cooking time: 60 minutes.

Ingredients:

• 1 kg beef tenderloin;
• 1 chicken egg;
• 150 ml cow's milk;
• 1 large onion;
• 30 gr. flour;
• A little black pepper and salt;
• 2 tbsp. lean butter.

Cooking method:

1. Properly prepared meat is cut into strips, which we chop into small pieces. Thus, you get chopped minced meat.
2. Now peel the onion and cut into small cubes.
3. In a large bowl, combine beef, chopped onion and spices. We also drive in a chicken egg here for a better connection. Mix all ingredients thoroughly directly by hand so that all components and spices are evenly distributed throughout the entire mass. At the end of the kneading, pour in fresh milk and re-mix the liquid into the minced meat.
4. From the resulting mass we sculpt round, not thick, no more than 1.5 cm in thickness, steaks. Pour flour into a plate. We thoroughly bread the products in flour, which will help maintain their shape and form a golden brown crust when frying.
5. Place a few pieces in a frying pan with hot vegetable oil. So that they don't touch each other. Fry over moderate heat until golden brown. Then carefully turn each product over with a spatula and finish frying them on another barrel.
6. Place the finished steaks on a dish and fry the next batch. Before serving, the meat must rest for 5-7 minutes. During this time, the dish will not cool down, but, on the contrary, will warm up better from the inside, and the meat will turn out more juicy and tasty.
7. Traditionally, any type of steak, including minced steak, is served with fried eggs and fresh vegetables or fresh herbs. Enjoy your meal!

Video:

The taste and juiciness of a steak primarily depends on the quality of the cut used to prepare it. So, it should not be pink or burgundy, but red or dark red, and the beef itself should be mature. For steak, you need to choose either the sirloin part of the carcass, or a part with a minimum amount of muscle and tendon tissue. Also, when choosing meat for this dish, it is advisable to check its softness: to do this, you need to press on the raw tenderloin with your finger - if it is easily pressed into the meat and forms a self-leveling hole, the steak will turn out quite juicy.

To prepare a juicy steak, it is equally important to properly prepare the tenderloin, which must be cleaned of films and tendons, and then cut off a piece of medium thickness and 7 centimeters in length, cutting it deeply to the middle along the fibers.

After this, the tenderloin needs to be opened “butterfly” - this will reduce the area of ​​​​the transverse fibers, as a result of which the steak will be better fried under the lid, while preserving the meat juice.

The next step in preparing a juicy steak is marinating - the prepared tenderloin is marinated in a mixture of soy vinegar, vegetable oil, wine vinegar, salt and seasonings.

After 20-48 hours, the meat is placed in a hot frying pan and first fried on each side for 1 minute, after which you can bring the steak to the desired degree of doneness - this will keep it soft and juicy.

Juicy steak recipe

To prepare a soft, juicy and tasty steak, you will need a piece of selected beef tenderloin, 1 lemon, 1 egg, vegetable oil with a neutral taste and aroma, as well as salt and herbs to taste. A 1.5 centimeter thick piece is cut out of the meat, beaten well and sprinkled with lemon juice. You can also coat the future steak with melted butter, which will give the dish a beautiful and appetizing shine. It is important to remember that raw tenderloin should not be salted during cooking, as salt will draw out all its natural moisture from the meat, making the dish dry and tough.

After infusing for half an hour, the prepared meat is placed in a hot cast-iron frying pan with oil and fried for 15-20 seconds - this allows you to form a crispy crust that will retain all the juices inside the steak. Then the meat is fried until cooked and the egg is fried until the yolk sets slightly, after which they cover the steak so that the egg spreads slightly over the meat. The result of using this recipe is a soft, juicy steak, covered with a thick yolk, which gives the meat additional juiciness and acts as a kind of “lubricant” for chewing.

Beef steak is a classic of English cooking, recognized throughout the world as one of the best dishes. The meat, succinctly fried in a whole piece, impresses primarily with its size, as well as its appetizing color and incredible richness of flavor.

How to cook beef steak?

Beef steak is prepared by traditionally frying the meat in a frying pan or grill until the desired degree of doneness is achieved, or an oven or multicooker is used to heat the product.

1. Beef used for cooking must be fresh and chilled. The use of a frozen product in this case is not recommended, with the exception of recipes for chopped steak.
2. The ideal choice for preparing a classic dish would be beef tenderloin from the head, back or thigh of the carcass.
3. The steak meat is cut across the grain, and the thickness of the pieces should be about 1.5-3 centimeters.
4. Before frying, chilled portions of beef are left to warm up to room temperature for a while.
5. For the classics, a minimum of flavoring additives are used, including ground pepper and salt. Numerous variations in the preparation of the dish allow the use of all kinds of seasonings, spices, sauces or additives in the form of eggs and vegetables.

Beef steak - classic recipe

It is prepared from rare or fully cooked beef without any additives. The maximum that is allowed is to pepper a piece of meat before frying and add salt at the end of its heat treatment. The frying time will depend on the thickness of the piece, the intensity of the heat and the desired degree of doneness of the meat.

Ingredients:

• beef tenderloin – 600 g;
• butter – 40 g;
• salt pepper.

Preparation

1. The tenderloin is cut across the grain and peppered on all sides.
2. Grease a hot frying pan with oil and place a piece of meat on it.
3. Fry the classic beef steak over medium heat for 3-4 minutes on each side, turning over from time to time.
4. Place a slice of butter on each piece of meat, cover with foil and let stand for 10 minutes.

Chopped beef steak

Definitely tender and juicy beef steak comes from minced meat. This option will be appropriate if only a frozen base product is available or taken from a part of the carcass that is not the most preferable. It is convenient to cut without allowing the beef to completely defrost.

Ingredients:

• beef – 700 g;
• lard – 100 g;
• milk – 40 ml;
• egg – 1 pc.;
• onions and garlic (optional);
• salt, pepper, oil.

Preparation

1. Meat and lard are cut as finely as possible.
2. If desired, add finely chopped onion and garlic.
3. Mix milk, egg, salt and pepper into the minced meat and beat the mixture.
4. Form round cakes 1.5 cm thick from the meat base and place on an oiled hot frying pan.
5. Fry over moderate heat for 10 minutes on each side.

Ground beef steaks

If you don’t have time for long and tedious cutting of meat, you can do it. For a piquant taste and additional juiciness, onions, diced, garlic, chopped dill, parsley, cilantro, and basil are often added to the meat base.

Ingredients:

• minced beef – 550 g;
• milk – 40 ml;
• egg – 1 pc.;
• onion – 1 pc.;
• salt, pepper, oil, herbs.

Preparation

1. Finely chopped onion is added to the ground beef.
2. Break the egg into the base, salt the mixture, pepper, and add herbs.
3. Thoroughly knead the minced meat with additives and form round cakes.
4. Place the preparations on a hot oiled frying pan, fry the chopped beef steak on both sides, maintaining a moderate heat intensity.

Marbled beef steak - recipe

A steak made from... is especially tasty and juicy. This meat has numerous layers of fat, which provide the proper taste to the finished dish. Thin pieces up to 1.5 cm can be cooked in a grill pan, while thicker and heavier pieces can be placed in an oven preheated to 180 degrees for 10 minutes.

Ingredients:

• marbled beef – 700-800 g;
• olive oil – 2 tbsp. spoons;
• salt, pepper, rosemary.

Preparation

1. Slices of marbled beef are left for some time on the table at room temperature.
2. Add salt to the slices, pepper, pour in oil, and rub it over the entire surface.
3. Place the beef on a hot grill pan and brown for three minutes.
4. If necessary, cook the correct beef steak to the desired degree of doneness on a baking sheet in the oven, and then let it rest on the table with a sprig of rosemary on top.

Chopped beef and pork steak

You can prepare chopped steak from or regular cast iron with the addition of fatty pork, which will add new shades to the taste of the dish and make the product more juicy. As an addition, you can serve any sauce to your taste or use assorted vegetables and herbs as an accompaniment.

Ingredients:

• pork and beef tenderloin – 300 g each;
• cream – 150 ml;
• salt, pepper, oil, spices.

Preparation

1. The meat is cut as finely as possible.
2. Add cream, salt and pepper, mix the minced meat thoroughly and beat.
3. Form round cakes up to 1.5 cm thick.
4. Fry the beef steak in an oiled heated frying pan on both sides until fully cooked or medium.

Beef steak with egg - recipe

According to English tradition, breakfast is often served with a delicious beef steak and egg. The meat is fried in the traditional way in a whole piece or, for tenderness and softness of taste, it is pre-ground into minced meat. Fresh, steamed or fried vegetables are ideal as a side dish.

Ingredients:

• beef tenderloin – 400 g;
• eggs – 2 pcs.;
• vegetable and butter;
• salt, pepper, spices, vegetables.

Preparation

1. The beef is cut across the grain into 2 slices, rubbed with salt, pepper and vegetable oil, and fried in a frying pan for several minutes, achieving the desired doneness.
2. Separately, eggs are fried in butter in the form of fried eggs.
3. Place the rosy steaks on a plate and place one egg on top.

Beef steak with vegetables

Beef steak is a recipe that can be easily adjusted by cooking a delicious vegetable addition along with the meat or in a nearby pan. The presented set can be changed at your discretion: you can fry zucchini, eggplant, and aromatic spicy celery and parsnip roots in a similar manner.

Ingredients:

• beef tenderloin – 400 g;
• onions – 2 pcs.;
• sweet pepper – 2 pcs.;
• tomatoes – 2 pcs.;
• hot pepper – 1 pc.;
• white wine – 120 ml;
• brown sugar – 3-4 tbsp. spoons;
• salt, pepper, cumin, olive oil.

Preparation

1. Beef tenderloin is cut into portioned slices, salted, peppered, seasoned with cumin, brushed with oil and fried in a frying pan until medium-done.
2. 40 ml of butter is mixed with brown sugar and chopped onions are fried in the mixture.
3. Add the remaining vegetables and wine and cook until the sauce thickens.
4. Beef steak is served with vegetables and sauce.

Beef liver steak

A delicious beef steak will not only come from an expensive cut. Offal lovers will highly appreciate the taste of the liver dish. The process of preparing a whole slice comes down to simply frying it with a small portion of oil for no longer than 5 minutes on each side. Creating a ground beef steak is more intricate and requires chopping the ingredients.

Ingredients:

• beef liver – 600 g;
• onion – 1 pc.;
• egg – 1 pc.;
• semolina – 50 g;
• sour cream – 50 g;
• salt, pepper, oil.

Preparation

1. The slightly frozen liver is finely chopped.
2. Chop the onion into cubes and add to the liver.
3. Mix sour cream, semolina, egg and seasonings into the liver mass and let stand for 30 minutes.
4. Fry the steaks by spooning the mixture into hot oil and browning on both sides.

Grilled beef steak

Cooked beef steak from ground beef or from whole slices is especially flavorful due to its infusion of smoke. Fry the meat over coals, placing portions on the grill. Here it is important to control the intensity of the heat so that the beef does not burn and at the same time is well fried without losing its juiciness.

Ingredients:

• beef tenderloin – 800 g;
• seasonings for barbecue or grill – 2 tbsp. spoons;
• olive oil – 4 tbsp. spoons;
• salt pepper.

Preparation

1. The meat is salted, peppered, flavored with seasonings and oil.
2. Place portions on the grill and cook, turning often, until desired degree of doneness.
3. The steak is served with sauce, herbs and vegetables.

Beef steak in the oven - recipe

Cooking a classic or chopped beef steak in the oven is a pleasure: you don’t have to worry about frying the dish, which is sure to become soft and remain juicy. It is ideal if the device is equipped with a grill function, however, even in normal mode the taste will be worthy of high praise. You can serve fried eggs with chopped products, and vegetables and herbs with steak.

Ingredients:

• beef tenderloin – 600 g;
• lard – 90 g;
• cream or milk – 100 ml;
• salt, pepper, oil.

Preparation

1. Beef tenderloin and lard are cut as finely as possible and seasoned with salt and pepper.
2. Add milk or cream to the chopped mass, knead thoroughly and beat well.
3. Form flat cakes, place them on a baking sheet with parchment or in a mold and cook at maximum temperature for 10-15 minutes.

Beef steak in a slow cooker

Cooking beef steak is easy to do when you have a multicooker in your kitchen. A dish of minced meat is fried taking into account the same requirements as whole meat slices, the thickness of which is about 1.5-2 cm. In addition to the classic mixture of salt and pepper, you can season the beef with any spicy mixture to your taste.

Ingredients:

• beef tenderloin – 600 g;
• spices;
• salt, pepper, olive oil.

Preparation

1. Remove the meat from the refrigerator in advance and allow it to warm to room temperature.
2. Add salt to the slices, pepper, grease with oil on all sides and sprinkle with seasonings if desired.
3. Turn on the “Frying” program and after heating the bowl, place the meat in it.
4. Fry the beef for 4 minutes on each side with the lid closed, turning the slices every 2 minutes.

Steamed beef steak

You can steam beef steak at home. The result here will be devoid of an appetizing blush, but for those who do not have the opportunity to eat fried foods, such a solution will be an excellent alternative. In this case, it is more appropriate to cook chopped steaks, supplementing the product with an egg if desired.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

The popular dish beefsteak comes from English cuisine, where the word beef, or beef, and steak, or piece are combined. This is a portion of meat prepared in a special way, sliced ​​or minced with a knife, fried or baked. The meat delicacy is made using established technology and is served for lunch or dinner.

Application

To prepare a standard beefsteak, pieces of meat are fried over high heat in a frying pan or grill for about 10 minutes on each side. In this case, practically no spices and salt are added - they are replaced by sauces when serving. Chopped beefsteaks are supplemented with chopped meat (preferably chopped with a knife rather than minced), soaked bread, chopped onion and a raw egg. Sometimes garlic or cream may be added to the minced meat. You can top the fried steaks with scrambled eggs, fried onions or cheese.

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How to cook beef steak

To properly cook a beef steak, you need to understand the technology and preparation of products. For a tasty dish you will need the head part of the tenderloin. It is better to choose the dorsal or femoral flesh of a young animal. A classic beefsteak is considered a portioned meal, the pieces of meat for which are cut in a special way - not along the grain, but across it. Proper cutting will ensure ease of chewing when finished. The second rule for preparing slices is to maintain their thickness - no more than one and a half centimeters.

Initially, the preparation of beef steaks was supposed to be from a single piece, but later options from minced meat or minced meat began to be found. The benefits and value of the dish are obvious - it is rich in protein, amino acids and proteins, and healthy fats. To make delicacies, it is better to purchase fresh, chilled meat, which is cut and processed with a wooden mallet. To make beating easier, cling film will help, which additionally serves as protection against fiber destruction.

1. When cooking chopped steak, the meat is cut into thin pieces, and when using minced meat, the base is made independently from beef tenderloin.
2. The difference between the dish and traditional cutlets is the absence of onion, flour and bread additives, and light frying for five minutes on each side in hot oil.
3. Use thick-walled cooking utensils - a cast-iron frying pan or a saucepan.
4. The readiness of a tender steak is determined by using a fork - when clear juice begins to flow out of the meat, frying ends and the meat can be served.

Beef steak using classic technology

Cooking steak the traditional way is easiest. The dish does not require a lot of ingredients or time, but is ideal for any side dish.

This is a truly masculine dish, which does not suit excesses. Therefore, all you need to prepare it is meat and a minimum of spices.

Beefsteak is a meat dish made from a small piece of beef. Even the name suggests that the recipe uses only one product. Translated from English, “beef” means beef, “steak” means a piece. Therefore, it is a mistake to believe that in modern times steak is prepared from pork, lamb or chicken fillet.

The dish was first prepared in England in the first half of the 18th century. A small beef steak 1.5-2 cm thick was fried on both sides until golden brown. It was cooked over an open fire on a grill. At the same time, in a real steak, the inside of the flesh always remained juicy. This effect was achieved by a special roasting method.

Chopped beefsteak appeared later (it is also called Hamburg steak). This option is reminiscent of classic cutlets. Only for minced meat is chopped into small pieces with a knife. Traditional steak does not have soaked bread, flour or breadcrumbs added to it like cutlets do. Aromatic spices, a little salt, minced beef and nothing else. The dish is served with any side dish or as part of a hamburger.

Traditionally, it was customary to use only the cutting from the head part of an adult animal for the dish. Later, to prepare natural chopped beefsteak, they began to use veal (mainly the flesh from the back and thighs). At the same time, the classic dish has its own varieties, differing mainly in the cooking time and degree of readiness.

Chopped beef steak

• Cooking time: 1 hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 190 kcal.
• Purpose: for lunch.
• Cuisine: English.

Chopped beef steak is made not from a whole piece of meat, but from chopped into pieces. It is better to take tenderloin for cooking so that the result will please you with its juiciness and softness. For spices, it is good to use a special seasoning mixture or make your own from black pepper, sweet paprika, nutmeg and coriander. You can fry in plain oil or aromatic oil with the addition of garlic.

Ingredients:

• beef – 400 g;
• spices – 2 pinches;
• butter – 20 g;
• balsamic vinegar – 10 ml.

Cooking method:

1. Rinse the meat, remove film and fat with a sharp knife, cut into thin pieces.
2. Sprinkle with vinegar, salt, season with spices, and refrigerate for half an hour.
3. Heat a frying pan, melt the butter, and fry the pieces over high heat for 15 minutes. Determine readiness by piercing with a fork - clear juice comes out.
4. Serve with fresh sliced ​​vegetables, sauteed stew, pickles.

Ground beef steak

• Cooking time: half an hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 192 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

A beefsteak made from minced beef has a softer consistency, more like cutlets, but is distinguished by the absence of additional additives - bread crumb or eggs. A piquant aroma is provided by green onions and mustard, and serving options can be a fried egg or boiled crumbly cereals like buckwheat or rice. If you garnish a minced beef steak with fresh vegetables, you can serve it at a festive feast.

Ingredients:

• minced beef - half a kilo;
• green onions – 40 g;
• milk – 40 ml;
• mustard – 10 g.

Cooking method:

1. Wash the onion, chop it, mix with minced meat and spices. Stir, season with mustard and milk.
2. Form round steaks, fry until golden, avoiding dryness.
3. Serve hot with couscous, steamed green beans or steamed vegetables.

Beef steak in the oven

• Cooking time: 1.5 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 197 kcal.
• Purpose: for lunch.
• Cuisine: American.
• Difficulty of preparation: medium.

Beef steak in the oven is made from whole pieces of meat - steaks. This results in a flavorful, impressive dish that goes well with French fries and cheese sauce. Soy sauce and aromatic herbs - rosemary, thyme, and, if desired, you can use garlic or oregano, give it a special aroma and taste. There are options: you can bake the steak to different degrees of doneness - rare or medium.

Ingredients:

• beef steaks – 5 pcs.;
• soy sauce – 50 ml;
• Italian herbs – 10 g;
• vegetable oil – 20 ml.

Cooking method:

1. Rinse the meat and dry it.
2. Cut the steaks along the grain, marinate in soy sauce, oil and herbs.
3. After an hour, dry and fry in a hot frying pan until golden brown.
4. Place in the pan and bake at 190 degrees in a preheated oven for five minutes until medium rare and two minutes until rare.
5. After baking, let the steaks rest for 15 minutes.
6. Garnish with garlic fried potatoes, spicy oil, and herbs.

How to bake beef steak with tomato sauce

Required Products:

• 0.4 kg of meat;
• two tomatoes or 50 grams of tomato paste;
• seasonings to taste;
• 20 grams of butter.

Cooking process:

1. We cut the meat into portions and roll in the selected spices. Place them in a frying pan with melted butter and fry for 3 - 4 minutes on both sides.
2. Peel the tomatoes and puree them. Use the resulting tomato paste immediately - add a little hot water to make the mixture more liquid, add salt and pepper.
3. Place the steaks in a mold, pour in the sauce and cook for 10 minutes in the oven at 200 degrees.

Beef steak - recipe in a frying pan

• Cooking time: half an hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 193 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: difficult.

Beef steak in a frying pan will become a chef's signature dish if he tries to cook it flambé. The process is as follows: at the final stage of cooking, you need to set the meat on fire so that it acquires a caramelized crust, obtains a more subtle taste and refined aroma. Natural dry wine made from white grapes – Sauvignon, Rkatsiteli – is suitable for flambéing.

Ingredients:

• raw beef – 400 g;
• dry white wine – glass;
• cheese – 30 g;
• spices – 10 g;
• butter – 20 g.

Cooking method:

1. Wash the meat, remove the films, cut along the grain into small pieces.
2. Rub with salt, spices, and bread in finely grated cheese.
3. Place in a hot saucepan, greased with oil, fry for three minutes on both sides until approximately browned.
4. Pour wine, set fire, hold for three minutes. Cover with lid and serve immediately.
5. Garnish with fresh sliced ​​vegetables and serve with dry white wine.
6. Flambing should be carried out very carefully and carefully.

Restaurant dish – beef steak “Flambé”

You can also cook steak in a frying pan according to the French recipe. But the most interesting thing is that after this you still have to burn it.

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Required Products:

• three tablespoons of cognac or brandy;
• 0.35 kg beef;
• 150 grams of cheese;
• seasonings to taste;
• a piece of butter.

Cooking process:

1. We wash the selected meat, cut it into portions two centimeters thick and beat it a little, wrapping it in cling film.
2. Coat each piece well with spices.
3. Grind the cheese and heat the oil in a frying pan.
4. Roll the steak in cheese and immediately place it in the pan. Fry the pieces for a few minutes on each side.
5. We heat the brandy over a candle flame (if you are not a romantic, then use matches or a gas burner). Pour it onto the meat, set it on fire and wait until everything burns out. Done, time to serve.

Beef steak with egg

• Cooking time: half an hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 197 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Beef steak with egg looks like a large cutlet of minced meat with a fried chicken egg on top. This hearty, mouth-watering dish will appeal to every gourmet; it can be served on a holiday table as a main delicacy, accompanied by a small amount of fresh tomatoes and bell peppers, cut into slices. Meat eaters will appreciate it and will be impressed by the size of the meatball portion.

Ingredients:

• beef – 300 g;
• eggs – 2 pcs.;
• olive oil – 40 ml;
• butter -20 g.

Cooking method:

1. Cool the meat to 4 degrees, rinse, dry, remove films and veins. Cut into portions and grind in a meat grinder.
2. Season with salt, black pepper, stir, beat the mixture.
3. Preheat the oven to 180 degrees, form cakes, fry in olive oil in a frying pan. Two minutes on each side is enough.
4. Transfer to a heatproof dish and bake for five minutes.
5. Fry the eggs in a frying pan until cooked, place on top of the cooked steak.
6. When serving, brush with butter. Garnish with fried potatoes, mustard or sour cream sauce and broth.
7. It is better to lay it out so that the beauty of the surface of the steak is the center of attention.

How to cook beef steak - secrets of chefs

The following tips will help you learn how to properly cook a beef steak, which are recommended to be used in the process by professionals with extensive experience working in the world’s best kitchens:

• you can season the minced beefsteak with onions, garlic, chopped herbs - basil, cilantro, parsley;
• Sumac, oregano, ground coriander, cumin, red pepper are excellent with beef;
• You only need to fry steaks in a hot frying pan to maintain the density of the consistency;
• frying can be done in sunflower, corn, olive, butter or lard;
• Frying in a frying pan and baking in the oven will help achieve uniform roasting;
• It is better to add a little side dish, because the portions are large;
• You need to chop the meat with a sharp knife so that it does not release the juice.

Classic steak recipe

A classic beef steak is prepared quite simply and quickly.

For 4 servings you will need:

• 500 g tenderloin;
• tastes like coarse salt, ground black pepper;
• Oleyna for frying.

Cooking steak step by step:

1. Cut the chilled meat into slices of the required thickness. Cover the top with film and beat it a little.
2. Add salt and pepper to each piece.
3. Fry the steak in a frying pan on both sides in well-heated oil. Cooking time depends on the degree of doneness you want to achieve.
4. Place the hot food on a plate and pour the crust that has formed during frying on top. French fries or assorted vegetables are a good side dish.

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