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Quick delicious steak in a frying pan. Steak in a frying pan recipe

Text: Egor Kaznacheev
Photo: Nikolay Gulakov

Our expert

Chef of Moscow restaurants Torro Grill Kirill Martynenko.

“We will make the best-selling ribeye steak in the world,” said our expert, chef of the Moscow Torro Grill restaurants Kirill Martynenko, opening the refrigerator. “It’s a classic because when people say the word steak, they usually mean ribeye.”

“It’s difficult to fry thick steaks at home. - Kirill continues. - There is a high risk that a 7–10 cm piece will not be cooked, or will be cooked unevenly, or will be completely overcooked. To determine doneness, cooks use meat thermometers and other tricks. An inexperienced person will not be able to determine the degree of readiness of meat by eye. But if you do decide to cook a large steak, follow our advice, and then put it in the oven to finish cooking.”

Shopping list

“You need to take either an already cut steak or a special cut from the supracostal part of the carcass,” Kirill admonishes. In this case, the beef should be marbled (with big amount white fatty inclusions - they are what give the meat its taste) and under no circumstances should it be frozen. It’s also not worth overpaying for steamed beef. “In order for the fibers to become softer, the meat must be aged for at least two weeks. Ideal temperature It’s zero degrees inside the refrigerator,” the expert assures. Choose Australian or American meat. The bulls there are raised specifically for steaks and fed wheat and corn, which makes the tenderloin marbled (read: high-quality and tasty). It is unlikely that you will be able to find out the age of the animal you are buying, but know: the bull must be slaughtered at 12–20 months of life.

● Sunflower and butter

● Black pepper and salt

● Greens (at your discretion)

● Washing powder

It is not needed for steak, we just decided to remind you so that you don’t forget again.

How to do

“Beef is the only meat that has several degrees of doneness, and they can be clearly controlled,” says the expert. We decided not to go into the professional subtleties of the chefs and, showing an undemanding but human taste, asked for a medium-rare steak (the chefs call it medium). Here are instructions for repeating Kirill's feat.

Look at the cut and decide how much meat you want to eat. “For high-quality cooking, the steak should be no thinner than three and no thicker than ten centimeters,” says Kirill. The standard thickness of a steak ranges from 3–5 cm (our piece has 3.5 cm).

Cut it off. “So that the meat does not lose juice and taste qualities, and the cooking process is not delayed, it must be cut strictly across the grain,” warns our consultant. Finally sharpen your knives and take the larger one. You need to cut the steak in one motion: this is the only way the surface of the piece will be almost perfectly smooth. This is necessary for the same thing as cutting across the grain.

Pepper the piece on both sides. However, do not try to rub every pepper into the meat, as this will only dull the taste of the beef. The same can be said about spices in general, so they, with the exception of pepper, are not used at all.

We grilled the steak. Since you have a gas stove at home instead (ha ha!), take a thick (ideally special for steaks) cast iron or aluminum frying pan and, after heating it well, put the steak. "If you use thin frying pan, a piece of meat will cool it, and the meat will not be fried, but boiled in its own juice,” says the expert. Fry the steak on each side for 4 minutes.

Ready? Now transfer the piece to a hot (but no longer hot) frying pan or baking sheet and place in an oven preheated to 150 °C. However, you can simply reduce the heat and continue frying the meat in the same pan. In this case, be careful: you won’t burn the steak, but there is a risk of overcooking it.

Salt the steak. “Don’t be too lazy to dilute the salt in boiling water in advance. Dissolved salt will penetrate the meat better than loose salt. In addition, you can brew herbs in a bottle with water and salt. For example, thyme and rosemary,” winks the chef.

Periodically brush the steak with melted butter in the microwave. “It will make the crust softer,” explains the expert. Add finely chopped herbs to the oil. However, this is not necessary.

A steak of standard thickness should be kept on fire for about 16 minutes. Eight of them have already passed. Spend the remaining eight turning the meat every two minutes.

“After removing from the heat, the steak should rest in the pan for 2-3 minutes. This is a kind of time-out, during which the juice is evenly distributed throughout the entire piece,” says Kirill.
“Since meat is a substantial meal, and steak is a hefty piece, a light side dish is needed,” says the expert. - Lettuce leaves and grilled vegetables (or just vegetables) are suitable. The classic in the form of mashed potatoes is a heavier option, but it will do if you are very hungry.”

Sauces
“The best sauces for steak are creamy sauces, such as mushroom, as well as pepper or tomato-based sauces. Another good addition is pesto sauces, when herbs and butter are mixed in a blender,” says Kirill and warns that sweet and sour sauces, no matter how much you love them, absolutely do not go well with beef.

Beverages
“A win-win combination is steak with dry red wine. They optimally reveal each other’s taste,” says our consultant. However, if you don’t like wine, you can stick to good beer. Preferably on varieties with a bright taste (ideally creek or ale). For those who are driving, suggest limiting yourself to a glass of water (can be carbonated) or tomato juice. Other drinks are dangerous because they will interrupt the taste of the meat.

You can prepare tasty and juicy beef steaks, the kind they make in cafes and restaurants, at home in a 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 look at how to properly fry a beef steak in a frying pan in at home.

How long to fry a beef steak in a frying pan?

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

Rare steak fry for 1-2 minutes on each side + let the steak rest for 6-8 minutes after frying.
Medium rare steak cook for 2-2.5 minutes on each side + let it rest for 5 minutes after frying.
Steak medium rare you need to fry for 3 minutes on each side + let it rest for 4-5 minutes after frying.
Well-done steak you need 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 relevant for steaks 2.5 cm thick; if the pieces of meat are thicker, they need to be fried a little longer.

Having found out how many minutes to fry a beef steak, we will now consider the process of preparing steaks at home so that we know how to cook a tasty and juicy beef steak yourself.

Cooking any steak begins with choosing high-quality meat, which should have thin layers of fat evenly distributed throughout the piece (when fried, they melt and the meat inside becomes juicy). Cut the meat into steaks into flat pieces 2.5 to 4 cm thick (at home it is better to cut into pieces 2.5 cm thick) across the grain. Let's look at the most common and simple recipe for cooking beef steak in a frying pan:

If the steaks were frozen, defrost them in advance by moving them from the freezer to the general compartment of the refrigerator 12 hours before cooking, and 20 minutes before frying, 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 the edges of each steak are rubbed with a mixture of coarsely ground peppers, and the flat sides are rubbed with salt and greased with sunflower (or olive) oil.
Heat the frying pan over medium heat until hot (but do not overheat so that it does not smoke). Place the steak in a frying pan and fry on each side (frying time depends on the desired degree of doneness and is indicated at the beginning of the article).
Transfer the finished fried steak to a plate and cover with a piece of foil so that it “reaches”.
That's all! Tasty and juicy beef steak - ready!

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

It's probably hard to find someone who doesn't like beef steak. Of course, this is a tasty and nutritious dish that is served on holidays or even just at a family dinner.

The whole secret of this dish lies in the preparation of the meat and the cooking. You must follow the recipe and do everything according to the rules.

Types of steaks and degrees of doneness

There are many types of steaks. Here are some of them:

Tibun steak. This is a piece of meat that is taken from a T-shaped bone;
Club steak. This meat is cut from the area of the back where the thick edge of the longissimus muscle is located;
Rib steak or ribeye steak. Cut from the area of the subscapulae. This meat has many fatty streaks, which melt when fried. Due to this, the steak turns out very juicy;
Striploin - meat from the lower back area. It has large and delicate fibers. This steak is suitable for those who love the distinct taste of beef;
Filet mignon. This is a transverse thin cut of the loin. This meat has a tender and juicy taste without blood. The thickness of this steak is no more than 8 cm. Therefore, when baking this meat, everything should be done carefully; it is very important that it is not cold inside and retains the juice;
Roundramb steak – cut from the hip area;
Porterhouse. This large piece meat from the lumbar region. Usually it is ordered for two, since one person definitely cannot handle it.

Fry steaks in the following ways:

Blue/raw. This raw piece pulp, heated on the grill to 49 degrees;
RARE. This is a piece of meat that is fried on the outside and red on the inside. It is fried to 58 degrees;
Medium rare. This is lightly cooked meat. It is without blood, but has juice Pink colour. Fry up to 60 degrees;
Medium. This is a medium rare steak. It has pale pink juice. The steak is heated to 68 degrees;
Medium well.
Well done. This is a fully cooked steak that has a crust on top. It is fried to almost 80 degrees.

Choosing the right meat

Beef is great for steaks. Of course, other types of meat are also suitable for them.

For example, if pork is used, it is best to take it from the area of the shoulder blades, thighs or neck. If using poultry, the flesh from the thighs and drumsticks is excellent.

If beef is used, it should be taken from the best areas of the carcass. It is advisable to take it from places that were not involved in physical activity.

It is worth paying attention to processing. IN different countries meat is processed differently.

In America, steaks are not processed Special attention. They don't cut out the bones, they leave veins. In Europe, on the contrary, they cut out the bones and remove all the fatty streaks.

So, when the meat has been selected and processed, you can start cooking steak at home.

How to cook beef steak in a frying pan at home

Preparation:

Pour into a small container vegetable oil. Any oil will do - sunflower, olive, rapeseed. Next, put salt there, it is best to use coarse sea salt;
Place a piece of meat into this mixture. Roll it in this mixture so that the entire surface of the meat is covered in an oil film;
Place the frying pan over medium heat and heat it for 5 minutes. It’s important that you don’t need to pour oil on it. Then put a piece of meat there. Each side is fried for 2 minutes;
Fry the steak on the fat side. Fat will add juiciness and flavor to the meat;
Next, fry for another 3 minutes;
After this, put a piece of butter and a couple of sprigs of thyme and rosemary into the pan. Tilt the pan so that the oil is absorbed into the meat;
Fry in oil for a couple more minutes;
At the end, leave the meat in the pan for 5 minutes and then put it on a plate and cut into medium pieces.

How to cook a delicious and juicy beef steak in the oven

For the treat you should take the following products:

700 grams of beef pulp;
Onions – 2 pieces;
50 grams of honey;
Dry red wine – 100 ml;
Garlic – 2 cloves;
1 teaspoon fresh grated ginger;
50 ml soy sauce.

Preparation:

Peel the onions and chop finely with a knife. Finely chop the garlic cloves. Place everything in a bowl;
Add to onion and garlic soy sauce, a little grated ginger, honey and 100 ml of dry red wine;
Place the washed pieces of meat into the marinade and leave them for 2-3 hours;
After they are marinated, preheat the oven to 180 degrees, place the meat on a baking dish and bake for 115 minutes. Each side should be baked for 7-8 minutes;
Pour the remaining marinade into a small saucepan and place on the stove. After boiling, boil for 10 minutes;
The finished steaks are placed on a plate and poured with sauce. Can be served with a side dish of boiled rice.

, and is it possible to cook it at home? Serve the steak with potatoes in the oven, this simple dish is incredibly tasty. The best chefs share their secrets. Do you know how to quickly defrost meat without a microwave? Read the tips in ours.

How to cook marbled beef steak on the grill

You will need the following components:

One and a half kilograms of marbled beef;
7 sprigs of rosemary;
8 sprigs of thyme;
1 onion;
A little table salt and ground black pepper.

Note: marble beef- this is meat with fatty streaks, which melt during the frying process and give the pulp juiciness and aroma.

Preparation:

For cooking, it is best to use a steak with a thickness of 1 cm. Wash the steaks in cool water and dry paper napkin;
Pour ground black pepper into a cup. Rub the steaks on all sides and place them in a cup, place sprigs of thyme and rosemary on them and leave to marinate for 40 minutes;
In the meantime, prepare the barbecue and grill for frying the steaks. We install the grill on the grill. Cut the onion head into two halves and dip one half in vegetable oil. Grease the grill with oil. Next, marinated steaks are laid out on it and fried;
Place sprigs of thyme and rosemary next to the meat on the grill. During the frying process, they will give the meat a pleasant aroma;
While frying, steaks should be turned periodically to prevent them from burning;
At the end they should be salted. If this is done during the marinating process, the meat will not turn out so juicy. Therefore, it is better to add salt at the end of cooking;
Steaks are served with fresh vegetables and red wine.

How to cook a delicious and juicy steak in sauce

You will need the following products:

Beef meat – 1 kilogram;
A little table salt;
Ground black pepper;
Vegetable oil.

For the sauce:

70 ml currant juice;
400 ml broth for meat;
100 grams of flour;
80 ml red wine;
100 butter;
Spices.

Preparation:

1. The pulp should be rinsed with cool water and dried with a paper towel. Next, cut it into medium pieces;

1. Pour salt and black pepper into a cup. Rub each piece of meat with this mixture;

1. Place a frying pan on the fire and pour a little vegetable oil on it. Place the steaks on the heated oil and fry on each side for 5 minutes. Then place the steaks on a baking sheet;

1. Preheat the oven to 170 degrees and place a baking sheet with steaks there for 15 minutes;

1. While they are baking, you need to prepare the sauce. Place a piece of butter in a small saucepan and place on the stove. Pour 100 grams of flour into the melted butter. Fry everything until golden brown;
2. Next, slowly pour into the pan. meat broth and mix, it is important that there are no lumps. As soon as the sauce boils, it should be boiled for 10 minutes;

1. After this, pour currant juice and red wine into it. Season with spices and mix. After a couple of minutes, remove from the stove;

1. Baked steaks are removed from oven and placed on a plate. Pour the prepared sauce over them and leave for 20 minutes until they are soaked and juicy. After this they can be cut into pieces.

When choosing meat, it is advisable to give preference to the pulp of young bulls that have been fed with grain. This meat is very tender and juicy;
For steaks, meat is taken from areas that were not involved in physical activity. Meat from the subscapular, back and lumbar parts of the carcass is excellent;
Before cooking, the meat should be kept in the refrigerator at a temperature of -40 degrees for 24 hours. This is necessary so that the enzymes contained in the meat break down the proteins. Due to this, the meat will become more tender;
The meat must be dry. Therefore, it should be dried with a paper towel or napkin;
Before frying, the meat must have a temperature of at least 20 degrees. Therefore, it should be taken out of the refrigerator in advance and given time to stand at room temperature. If you put it in the pan cold, you won’t get a crust. Because cold meat will not be fried, but stewed.

Cooking steaks is a difficult process because you have to get everything right. The type of meat chosen is of great importance. For steaks, you should choose soft and tender flesh.

Don’t forget about these tips; they will help you cook the perfect and tasty steak at home.

Despite the warning of professional chefs, a tasty and juicy steak can be cooked in a frying pan! During the cold season, grilling is not as satisfying as it should be, and when using this... wonderful recipe your guests will certainly ask for more.

Ingredients for cooking steak in a frying pan:

Steaks or chops about 2.5 centimeters thick
Salt, pepper, herbs
Vegetable oil (such as rapeseed or olive)
Rinse the steaks cold water and dry it. The meat should be at room temperature when cooking, so remove it from the refrigerator 30-60 minutes before roasting. Once the meat reaches room temperature, use seasonings.

Season generously with salt (optional) sea salt) and pepper one side, rub the spices in well with your fingers or reverse side spoons. Do the same, turning the steak over to the other side.
Pour oil into a frying pan (preferably stainless steel or cast iron). Use a little more oil than you think is necessary, as the excess can be drained off later. Heat a frying pan over medium heat. As soon as the oil starts to smoke a little, add the meat. You should hear a characteristic hissing sound. Butter promotes heat transfer necessary to create a flavorful crust. Do not enclose the steaks too tightly, as this will in this case the meat will be stewed, not fried.

Watch the preparation. After a few minutes, check the bottom of the steak to make sure it is searing. The crust should be red-brown.

Adjust temperature as needed. Your goal is to avoid charring or overcooking the meat. You don't want your steaks to be dry.
Watch the preparation. After a few minutes, check the bottom of the steak to make sure it is searing. The crust should be red-brown. Adjust temperature as needed. Your goal is to avoid charring or overcooking the meat. You don't want your steaks to be dry.

Be part of the process. Once one side is well-seared, turn the steak over and wait a few more minutes (depending on the thickness of the cut and the cooking time on the first side).
Make the meat tastier. Remove the pan from the heat, drain the oil and add a knob of unsalted butter and, if desired, sprigs of thyme and rosemary.
Another great way to make steak taste better is to make an herb brush and use it to brush the oil and juices from the meat onto the steaks.
Most often, professional chefs pour hot oil over the meat repeatedly. This helps in creating a thicker crust, but be careful not to spill the hot oil.

Remove the steak just before it's done. Let the meat rest for 5-10 minutes. The residual heat from the steak will bring it to medium-rare. There are many ways to check the doneness of meat without cutting into the steak. Lightly press on the steak and remember the feeling when different levels readiness. You can also buy a special meat thermometer. To keep the meat warm, you can cover it with aluminum foil. But in any case, let the meat stand so that the steaks are saturated with juice.
Deglaze pan if desired. Have you noticed that after frying the meat there are brown bits left in the pan? You can make a sauce from them by deglazing the pan with wine or broth, adding spices, as well as butter, herbs, onions, mushrooms, garlic, whatever you like. This is the so-called pan sauce.

Drain off the remaining oil. The surface of the pan should be relatively dry with some tasty brown bits remaining after frying. While the pan is still hot, pour broth, wine or cognac into it and stir into the brown bits with a wooden spoon. Keep on fire until the mixture reaches the desired consistency. If desired, you can add butter.
It is not necessary to drain the oil. You can fry garlic and onions on it, add wine, butter, etc. Etc.

Many housewives are interested in the question of how to cook steak in a frying pan? And this is very simple to do: if you set the temperature correctly and maintain the time, then getting a juicy steak to the desired degree of doneness is not difficult at all.

A classic steak recipe that will please all meat eaters. The main thing here is to comply temperature regime and do not overcook the beef in the oven. Then it is guaranteed to turn out soft and juicy, with an appetizing crust.

Ingredients:

300 g beef steaks
4 tbsp. soy sauce
1 tbsp. vegetable oil
1 tsp Sahara
1 tsp ginger (ground into powder)
3 cloves garlic
½ chili
Rosemary

Preparation:

Before you start cooking, you need to process the meat: wash and dry with a paper towel. 300 grams of beef will make one large steak.
Ginger and garlic need to be peeled and grated. Instead of a grater, you can use a garlic press: the result will be the same.
Chili peppers are cut into rings. If you want to add even more spiciness to the dish, you should leave the seeds.
In a separate bowl, prepare the marinade: mix soy sauce, sugar and sesame oil. Chopped garlic and ginger are also added there along with chili pepper.
Sugar is added at the very end. To make the marinade taste more natural, it is better to use brown sugar.
The product is poured with the prepared marinade and placed in the refrigerator. It is advisable for the beef to lie in the spices for about 2 - 3 hours.
An hour before cooking, remove the meat and let it sit at room temperature. This will help the beef cook evenly and allow you to control the degree of doneness.
The beef is first cooked in a frying pan. To get a beautiful mesh, use a grill pan. No oil is added: the pan must be dry for the crust to form. Heat the surface to 300 degrees and sear the beef for 10 seconds on each side. You cannot use a fork: all the juice will flow out through the holes and the dish will be dry.
The next stage is baking. The oven needs to be heated to 200 degrees. The product itself is placed in foil and sent inside. Baking time depends on the degree of roasting. It usually takes 15 – 17 minutes for such a piece. If you want beef with blood, just let it sit for 10 minutes.
Salt and pepper are added at the very end. This way the dish will not be tough. After removing the meat from the oven, it needs to stand in foil for another 5 minutes. After this, you can add rosemary and serve.

Many people prefer to replace beef with pork for steak. Its preparation has its own characteristics that must be taken into account to obtain the maximum delicious dish. The marinade chosen here is the simplest, but you can always experiment with a range of spices and sauces.

Ingredients:

900g pork
3 tbsp. vegetable oil
3 cloves garlic
One and a half lemon
Pepper
Rosemary

Preparation:

It is better to buy meat immediately in the form of ready-made steaks. It is rubbed with lemon, salt and pepper, and placed in the refrigerator for an hour.
When the specified time has passed, a frying pan with a thick bottom is placed on the fire. It needs to be heated up olive oil, add garlic and rosemary. Be careful not to burn the garlic, otherwise the pork will have an unpleasant burnt taste.
When the garlic and rosemary release their aromas, take them out of the oil and add the pork there. Fry on both sides until golden brown.
Return the fried garlic to the frying pan and pour water over the meat. It should completely cover the pork. When the water boils, cover the pan with a lid and leave for half an hour.
After the specified time has passed, remove the lid and increase the heat. The water should completely boil away. Remember to turn the food over so it cooks evenly.
Before serving, pour the juice of half a lemon over the steaks. It is advisable to do this in a hot frying pan so that the lemon has time to release its aroma and immediately boil away without adding acidity to the dish.

Properly cooked chum salmon will not only be a delight for the stomach, but will also decorate any table. Beautiful fish pieces look very appetizing with a side dish of green beans, broccoli or red pepper. And the unusual marinade gives the fish new notes.

Ingredients:

600g chum salmon
2 tbsp mustard
2 tbsp. lemon juice
1.5 tbsp. soy sauce
1 tbsp. olive oil
1 tbsp. sesame seeds

Preparation:

Prepare the marinade: mix mustard in a bowl, lemon juice, soy sauce, spices and olive oil. It is better to take mustard not in grains, but in the form of a paste. This way its taste on fish will be revealed as brightly as possible.
Chum salmon is placed in the marinade. Make sure all sides of the fish are coated with sauce. It will take about half an hour for it to marinate well.
Place the chum salmon in a mold or on a baking sheet. To prevent the fish from burning, you can cover the bottom with parchment paper.
The oven needs to be preheated to 180 degrees. Before sending the fish there, you need to sprinkle it with sesame seeds. It will take about 20 minutes to prepare chum salmon.
You can serve the dish with a side dish or a salad of fresh vegetables with lemon wedges.

Turkey is a noble, lean meat that is ideal for preparing poultry steak. It comes with an unusual spicy adjika marinade, which even regular product will give a unique taste.

Ingredients:

500g turkey
1 onion
100 ml sparkling mineral water
70 ml olive oil
2 tbsp. ketchup
Pepper
Adjika
Oregano

Preparation:

The onions must be peeled, washed and grated on a fine grater, turning them into a paste.
In a bowl, mix onion, oil, mineral water, adjika and spices. Mix everything thoroughly.
For steaks, it is better to buy turkey breast. It needs to be cut into pieces and beaten with a hammer. To avoid damaging the texture, it is better to do this through cling film.
The broken pieces are poured with marinade, dipped in it on all sides and sent to the refrigerator for a day.
Before cooking, coat the turkey with ketchup.
It is better to use a grill pan to cook turkey. You need to fry the pieces on each side for 4 minutes. If you don’t have such a frying pan at home, you can use a regular one, but heat the olive oil before cooking. Another option is to bake the turkey in the oven.

These steaks are not necessarily suitable only for vegetarians. They can be served as a snack for festive table or eat it for breakfast. Often cheese steaks go in addition to a regular meat dish. The main thing to remember: it is better to use cheese durum varieties so that the pieces keep their shape well.

Ingredients:

0.5 kg cheese
200g white bread
2 eggs
4 tbsp. mustard
A little onion
Greenery

Preparation:

Let's prepare the batter. To do this, you need to take bread and make small crumbs out of it. For such purposes, it is better to use a regular loaf that has already been sitting for several days. The onion needs to be peeled and washed, cut into small cubes. Chop the greens. Mix all this with bread. If you have a blender, it is better to swirl the mixture in it for homogeneity.
Cut the cheese into 4 pieces. A pound of food will make 4 servings. To prevent the cheese from losing its shape, you need to place it in the freezer for half an hour.
Beat the eggs with a whisk, add mustard and mix well.
Heat a frying pan with olive oil.
Take a piece of cheese, dip it in the egg, then in the bread crumbs and quickly place it in the pan. It must be very hot so that the batter does not have time to spread. Fry the cheese for 30 seconds on each side.

A very unusual marinade that will pleasantly highlight the meat and give it a beautiful burgundy hue and pleasant sourness. The dish will be aromatic and tender, ideal for those who want to surprise relatives and friends.

Ingredients:

1.5 kg pork
2 tbsp. hibiscus
30g ginger root
3 onions
5 tbsp. soy sauce
1 tsp honey
1 tsp basilica
¼ tsp. chili pepper

Preparation:

First of all, you need to brew hibiscus. For two tablespoons of tea leaves you will need a glass of boiling water. Wait until the tea cools to room temperature.
Cut the meat into steaks.
The ginger needs to be washed and cut into cubes. The onion is peeled and cut into half rings.
Prepare the marinade: mix onion, ginger, salt and spices, honey, soy sauce and tea in a bowl. Mix everything well.
The pork should be immersed in the marinade and poured on all sides so that the liquid gets on all sides. Leave to marinate overnight.
The next day, place the pieces on a grill grid. Remove the stuck onions and ginger, otherwise they will burn in the fire.
When the coals are ready, place the grid there and fry the pork.

When you get tired of regular fried meat, you can stuff it with something. Cheese and mushrooms are one of the best flavor combinations in nature. In winter and spring, you can use champignons, and with the onset of autumn, prepare a dish with wild mushrooms.

Ingredients:

3 pork steaks
3 pieces of hard cheese
5 champignons
3 tbsp. vegetable oil
1/5 tsp rosemary
Lemon
Parsley
Pepper

Preparation:

Cut the champignons into thin slices. Heat a frying pan and fry the champignons in vegetable oil.
Cover the pork with cling film and pound it using a special hammer.
In a bowl, combine seasoning, rosemary and salt. In addition to black pepper, you can use any spices.
You need to add vegetable oil to the spices and rub the pieces with herbs.
Each piece of pork is topped with a sheet of cheese and mushrooms. If the cheese is unsalted, you can add salt to the mushrooms.
Place the pork halves together and secure with toothpicks.
Preheat the oven to 200 degrees. Place parchment paper on a baking sheet to prevent the product from burning. Wrap each piece of pork in foil and place on paper. You need to bake for about an hour.

When you get tired of your usual dish, you can diversify it with sauce. We will prepare a juicy salmon steak and complement it with tender cream sauce. Great option for dinner or holiday lunch.

Ingredients:

3 salmon steaks
150 ml cream
2 tbsp. olive oil
4 cherry tomatoes
Pepper
Dill

Preparation:

Marinate the salmon with regular salt and pepper. Coat them with spices and leave for half an hour. At this time, heat the frying pan, and when the salmon is ready for frying, keep it in the frying pan on both sides until a crust forms.
Boil the cream, add salt and pepper and leave on low heat. To ensure that the taste of the sauce is deep and strong, it is better to choose cream with maximum fat content. The liquid must be stirred continuously until it thickens.
Wash and chop the dill, add it to the sauce. Before ready, cut the cherry tomatoes into several pieces and throw them into the cream.
Place the finished salmon on plates and pour the sauce over it. The cream must be hot. You can add a side dish to the dish: rice or vegetables.

If you don't have time to cook, you can cook a delicious steak in 5 minutes. To do this, it is better to choose young beef so as not to waste time beating the meat. Age is determined by color: the brighter and redder the product, the better it is.

Ingredients:

3 pieces beef tenderloin
100g butter
3 tsp mustard powder
2 tsp soy sauce
Pepper

Preparation:

First you need to melt the butter in the microwave. Add garlic powder and pepper to it. If you don’t have dry garlic at home, you can grate fresh garlic on a fine grater.
Add soy sauce and mix well. Since soy sauce is quite salty, we will not use additional salt. However, you can add it to taste.
Each piece is greased with the resulting marinade. Wait half an hour to an hour until the tenderloin is soaked.
Heat the grill pan. To fry the medium, it is enough to hold the tenderloin in the pan for 2 - 3 minutes on one side, and then turn it over and fry for the same amount on the other. It is better to serve beef immediately after cooking, otherwise it will become tough and after reheating the taste will not be the same.

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