How to fry marbled beef steak at home. How to cook steak correctly: recipes

It would seem that frying a piece of meat at home is not such a difficult task, however, not turning a steak into a dry sole requires some skill. We asked one of the main butchers of the city, Takhir Kholikberdiev, to tell The Village, how to fry a steak at home so that it turns out juicy, what life hacks can be used in cooking and what to do with frozen meat.

Tahir Kholikberdiev

owner of the Adam's Rib shop, Yuzhane and Skotina restaurants

It’s important to choose steaks that won’t hurt when they’re cooked. I recommend choosing either ribeye or striploin - this is a thick and thin edge. They are juicy, soft, and even if you don’t get it done, it won’t spoil them at all, the meat will remain tasty.

important: The thickness of the steak should be from 2.5 to 3 centimeters - this is the generally accepted size. I do not recommend grilling frozen steaks. If the steak was frozen, defrost it in the refrigerator for 10–12 hours until completely defrosted.

Another important point for beginners: before frying, it is necessary for the steak to lie at room temperature for about 20 minutes - so that there is no shock frying. Otherwise you risk losing everything taste qualities, which are inherent in properly fried meat.

After the steak has reached room temperature, you need to grease the pan with sunflower or olive oil. I personally prefer the first one.

Cooking steak

Preparing the frying pan

You need to wait until the pan is as hot as possible. high fire. But make sure that it does not start to “burn” and smoke. How to check the readiness of a frying pan? Most easy way- this is a drop of water: if the water begins to “jump” over the entire surface, it means the frying pan is ready. My life hack: do not salt or pepper raw meat, because at this stage this will not affect its taste and condition in any way. As soon as the pan is ready, add the steak and start frying.

Steak cooking time

Each part of the carcass is fried completely differently, so now we are talking exclusively about the striploin. Considering our thickness is from 2.5 to 3 centimeters: rare done - 35-40 degrees, medium rare 45-50, medium - 50-55 degrees. And finally, medium-well cooking - more than 60 degrees inside your steak . How long to fry on each side? There are no exact rules here. I prefer to turn the meat every 1.5-2 minutes, thereby manually evenly distributing the heat inside the steak. And if you like a fried crust, then you can achieve it at the end by holding the steak a little longer on each side.

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.
• Prepare the marinade in a separate bowl: 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 at 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.

Steak does not tolerate compromises. Therefore, in order to cook it correctly (fragrant, soft and moderately fried), you should follow the basic rules. Let's talk about this in this article.

The photo shows a cooked medium rare steak.

The content of the article:

Steak was first invented in ancient times Ancient Rome. Millennia later, in the 15th century, it became famous in Great Britain, and was published by a book publisher in 1460. Well, then, the technology for its preparation began to spread throughout Europe. Currently, steak has been popularized and elevated to the rank of national dish Americans. Although it is consumed and loved in all countries of the world.

Nowadays many people mistakenly call a whole steak fried piece meat. 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 frying pan. Steak meat is suitable for those areas of the carcass where the muscles were not actively used to move the animal. Of a whole animal carcass, no more than 10% is suitable for preparing steaks, and this is the main reason for the high cost of the dish.

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

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

How to fry beef steak?

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

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

How long to fry a beef steak?

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

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

It will also be helpful to sear the edges of the steak by briefly holding them on the sides when you first turn them over. This can be done conveniently with special tongs designed for meat. Also for different degrees of roasting you need certain types meat. To fry from medium rare to medium well, you need fatty steaks, from rare to medium - with a low fat content (for example, filet mignon).

It is worth noting that the most accurate way to determine the degree of roasting of meat is to use a thermometer, which will allow you to achieve the ideal consistency and taste of the steak. An electronic thermometer will pierce the surface slightly and indicate the meat's doneness temperature.

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

4 Beef Steak Recipes

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

1. Beef steak recipe in a frying pan

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

Ingredients:

• Selected beef steak - 2 pcs.
• Salt and pepper - to taste
• Spices “French herbs” - 1 tsp. and at will

Preparation:

1. Coat the perimeter of the meat with medium-ground pepper and moderately salt.

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

Grease the prepared steak on both sides vegetable oil.

Pour oil into a cast iron skillet and heat well.

Place the steak in the pan and cook for 1 minute, then quickly turn over and cook for another 1 minute.

Then turn the piece over again reverse side and fry until desired doneness.

2. Recipe for cooking steak on a ribbed grill pan

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

Ingredients:

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

Step-by-step preparation:

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

3. How to cook beef steak?

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

Ingredients:

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

Preparation:

1. Salt the steaks and leave for 40 minutes to bring them to room temperature. The salt will draw moisture to the surface, where it will settle in puddles. During this time, the salt will soften the meat, break up the protein, and the salt will begin to be absorbed back into the steak. This technique will make the meat tender and juicy.
2. Place cooking fat in a well-heated frying pan and let it smoke a little.
3. Place the steak, fry it on both sides for 1 minute and season with pepper.
4. Afterwards, bring it to the degree you want to get.
5. 1 minute before the end of cooking, place 2 tbsp in the pan. butter, it will infuse the steak with a rich flavor.
6. Before reaching 2°C desired temperature, 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.

4. How to make juicy beef steak

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

Ingredients:

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

Step-by-step preparation of a juicy steak:

1. Prepare the beef - strip it of film, wash it and pat dry with a paper towel.
2. Cut the meat into steaks across the grain, 2–3 cm thick.
3. Rub the pieces with pepper, coat with vegetable oil and leave for an hour.
4. Heat a frying pan over high heat and add the meat.
   

There are two main ingredients without which it is impossible to create a great steak. The first is excellent meat. And the second is the skill of the cook. But don’t despair if you are not the chef of an establishment with three Michelin stars.

Steaks are in constant demand in restaurants because they are more difficult to prepare at home than other dishes. In fact, making the perfect steak is not so difficult, you just need to know some subtleties and follow certain rules. They concern not only the cooking process itself, but also the right choice meat. Any chef will confirm that properly selected meat is 80% of success.

We have collected the main tips, following which you will get a delicious steak that you can impress anyone with.

How to choose steak meat

To make a steak tender, the meat must be seasoned. If you use fresh meat soon after slaughter, the steak will turn out tough because the muscle in the piece of meat is not relaxed.

When you buy meat in a supermarket, look not at the packaging date, but at the slaughter date (it should also be indicated), count 20–25 days from it - this will be the date from which you can fry the steak.

By itself, we're talking about about pieces of meat in vacuum packaging (for example, Lipetsk marbled meat or New Zealand beef).

How to cook a delicious steak

1. The steak should be no thinner than 2.5 cm. If you are preparing steaks from tenderloin (filet mignon), cut it into pieces at least 5 cm thick.

2. Before grilling the steak, let the meat sit at room temperature for 1–2 hours. This will make it much easier for you to control the process and degree of frying.

3. To grill steaks, use a cast iron ribbed grill pan until lightly smoky. To prevent the kitchen from smoking, do not add oil to the frying pan.

4. The surface of the steaks should be perfectly dry. Use paper towels to dry the meat. And don’t even think about washing the steaks, you can only dry them.

5. Just before adding the steaks to the pan, season them with salt and pepper on both sides and then begin to fry. Do not place more than two steaks in one frying pan, otherwise the temperature inside the frying pan will drop sharply, and the meat will begin to stew in its own juices instead of frying, forming a golden brown crust that reliably retains all the meat juices inside the steak.

6. Fry the steaks for 1.5–2.5 minutes on each side. If you want a beautiful “mesh” on each side, fry on one side for 1.5 minutes on a grooved grill pan, then turn clockwise 90 degrees, fry for another 30-45 seconds and only then turn over to the other side.

7. Turn steaks only with tongs and never with a fork, so that the juice does not leak out.

8. Before turning the steak over to the other side, make sure that the first side is sufficiently browned and the steak has acquired a nice color. If the meat does not leave the pan, it means that the crust has not yet formed and you need to give the steak a little more time.

9. When the steaks are seared on both sides, place them in a baking container, cover the container with foil and place in an oven preheated to 190 degrees for 10–12 minutes (5 cm thick filet mignon) or 7–8 minutes (steaks ribeye/sirloin). If you want a more pronounced roast, you can do it for 15 and 10 minutes, respectively.

10. After this time, remove the steaks from the oven and, without removing the foil, let them “rest” for a minute, then safely serve.

Sometimes cooking a juicy steak can be an overwhelming task even for a person who is familiar with culinary intricacies. Thus, in the process of improper cooking, small pieces of meat can become overcooked, become dry and “woody,” while large pieces can become fried on the outside but remain raw on the inside. So, what is the secret of success and how to cook steak in a frying pan correctly?

First you need to choose a suitable frying pan. Professional chefs insist that it is best to use a heavy frying pan, for example, a grill, for these purposes. Of course, you can also cook steak on an electric grill. However, using a frying pan, you will have the opportunity to clearly control the entire process.

Step 1 - Select the meat

In order to cook a juicy steak in a frying pan, you need to choose the meat wisely. For steaks, it is not necessary to choose imported beef; you can easily get by with this product from a Russian manufacturer. For beginners, it is better to choose steaks, according to imported terminology, ribeye or striploin. These cuts are more suitable for frying meat; the steaks will turn out soft and juicy even if you mess up the cooking a little.

When choosing meat, pay attention to its marbling. Make sure the fat is distributed throughout the entire piece of meat. It is better to buy steaks with a classic thickness of 2.5 centimeters. If you take a thick piece of meat as a whole, then immediately think about whether you can cut it into the necessary pieces.

Now let's start preparing the meat:

• Frozen steaks should be thawed gradually; it is better to leave the meat in the refrigerator overnight, then pat dry with a paper towel.
• Take the steak out of the refrigerator in advance and wait until the meat warms up to room temperature. This will take about 20-30 minutes.
• Lubricate the steaks with olive or any other vegetable oil on all sides and sprinkle with salt.

Step 2 - Prepare the pan

How to fry a steak in a frying pan and achieve amazing results? First, heat the container in which we will cook over high heat. However, we make sure that it does not start to smoke. In this case, the meat will burn and become tough. If, after you have laid out the steaks, a characteristic hissing sound is heard, then the frying surface has warmed up properly.

There is another method that allows you to clarify how hot the pan is. Place a few drops of water on its surface. If the droplet gathers into a ball and begins to “run,” then it’s time to start frying the meat.

Step 3 - Grill the steaks

How to fry steak in a frying pan? It all depends on what degree of roasting you like. So, if you want a juicy, medium-rare steak, follow this procedure:

• Place the pieces of meat in the pan and fry them for one minute. Next, turn it over and wait another minute.
• Turn the steaks over again and fry over medium heat for another 2 minutes on each side.
• How to know the degree of doneness of meat? You should put pressure on him. And it’s better to do this with your finger to enhance tactile sensations. Meat with blood will be elastic, fried - hard. A juicy medium-rare steak, as practice shows, tastes like a cross between these two conditions.

How long to fry

You can choose the degree of doneness of the meat by selecting optimal time for their preparation. So how long should you grill a steak? If you want to receive:

• Meat with blood, then no more than 1-2 minutes on each side. Plus 8 minutes for “rest”.
• Medium rare steak, about 2-2.5 minutes. Rest time is 5 minutes.
• The meat is medium rare, which means it should be fried for 3 minutes. Plus the “rest” time is 4 minutes.
• Fried and juicy steak, then 4.5 minutes. It will be enough for the meat to rest for just one minute.

It is worth noting that if your steaks are more than 2.5 centimeters thick, then their cooking time should automatically be increased by a couple of minutes. You can accurately record the degree of doneness using a special meat thermometer.

Step 4 - Let the meat rest

It is very important to let the meat rest. Let the steak sit for a while after removing it from the heat. During this time, the temperature of the meat will become the same, the juices will be distributed throughout the entire piece, and the steak will become juicy.

Then remove the meat from the pan and transfer it to the pan. Sprinkle the meat with pepper and your favorite seasonings, put butter on top and cover with foil.

Leave the meat in a warm place for 5 minutes. Thanks to this, it will acquire tenderness and a real aroma.

Step 5 Serve

How to effectively serve steak at home?

There are several rules. Namely:

• We select and serve knives without serrations. Then the pieces of meat will be cut evenly.
• Place the stacks on heated plates. This will keep the meat warm and tender longer.
• Many people believe that a properly cooked steak does not require sauce. If you are of the same opinion, then simply pour the juice that remains at the bottom of the pan over the pieces of meat.
• You can serve absolutely anything as a side dish - from fresh vegetables and green salad to potatoes or rice, prepared in your favorite way.