Features of cooking beefsteak

Every woman knows that the path to the heart of a man lies through his stomach.And the best dish in the male sense - meat. For the preparation of this product there are lots of ways. World cooking offers many recipes with meat content. But the most striking are the dishes from whole pieces.

The first thing that comes to mind, of course, is the steak. For its preparation mainly beef is used. As a side dish come fried potatoes. However, the steak is not averse to try every lover of meat products.

The history of this ordinary, but very hearty dish originates in England. The literal translation of the word steak sounds like a "piece of beef", which is not surprising - this type of meat products is used for cooking.

To make a tasty and nourishing steak, you need to choose the right piece of meat. This task is the main and most important part of cooking the perfect dish. In addition to the fact that meat must be fresh and of high quality, there is a certain number of requirements to which attention should be paid.

• The color of the selected meat. To make a tasty steak, the color of the beef should be dark red. The fat layer should be white. Muscle fibers in meat should be different thinness and density, but not hardness.
• For cooking beefsteak meat should be defrosted. It is strictly forbidden to use the frozen product.
• Beefsteak meat can be taken from any part of the slaughtered carcass, but to get a more tender and juicy result, cuttings from the back and thigh are considered most suitable.

Owning this knowledge, you can safely go to the market. It is there that you can carefully examine the product being purchased, check all the details and select the appropriate part. In the supermarkets, unfortunately, such conditions are not provided. There, already cut and frozen pieces of meat are laid out on the windows, where even the color becomes difficult to disassemble.

As stated earlier, the word steak means a piece of beef. It seems like the translation has a certain specifics, where no additions can be present, but in fact everything looks different.

Having come to the restaurant, you can see the variety of steaks, for example, pork steak and even fish. Hearing the phrase “chopped steak”, most people have an image of cutlets in their heads that are rolled out to a thin state. But in reality it is a steak, for which the meat pieces are cut across the fibers, and then fried. By the way, steaks have several cooking options that you should be familiar with.

• Steak with blood. In the process of cooking is required to monitor the state of the meat in the pan. In this case, it is important that a red liquid stand out from the middle of the cooked steak.
• Uncooked steak. In this case, pink liquid should be released from the center of the prepared piece of meat.
• Medium steak. This dish is characterized by the presence of light pink juice flowing from the center of the meat piece.
• Almost grilled steak. In the center of the cooked steak you can see the clear juice.
• Well-done steak. Fully prepared dish. Even dryish, since there is practically no juiciness.

When placing orders in bars and restaurants, the waiter always clarifies with the client the degree of beef steak cooking, the diversity of which is included in the special flow chart. But this does not mean that the principle of cooking steaks is familiar only to experienced chefs. Cooking beef steak at home is easier than ever.Properly selected meat and step-by-step implementation of recommendations from the recipe will help to make an unusual dish.

The popularity of steaks today is growing exponentially. They are fried for festive events, served in restaurants and bars, but meat cooked at home is especially tasty.

For cooking you will need:

• Beef - 400 g;
• butter - 100 g;
• salt, spices, horseradish - on a pinch;
• broth - 2 tbsp. spoons.

In no case can not pickle meat. Otherwise it is important to follow the instructions provided.

1. It is required to take one piece of cold cuts and dip it into boiling water. Cook over low heat until the condition required for preparing the intended type of steak.
2. Boiled and washed beef should be dried and cut into pieces across the fibers. After that, each piece must be placed in a plastic bag and beat off with a kitchen hammer. The thickness of the workpiece should be no more than two centimeters. The shape is the most acceptable circle.
3. After the main preparations, you can proceed to frying. The pan is put on the fire, it becomes hot, a piece of oil is laid in the center. Steaks must be spread on all sides with salt and spices. Then laid out on the pan. Each piece is fried for about five minutes on one side, then the meat is turned over. As soon as the meat is cooked, its surface is required to be coated with a thin layer of horseradish.
4. Ready-made steaks are laid out on plates decorated with lettuce leaves. A small amount of butter is put on top and poured with a few spoons of broth.

Everyone knows that for representatives of the stronger sex meat dishes are considered the most delicious. And in order to conquer the heart of a man, it is enough to cook for him chopped steak with an egg.

For cooking you will need:

• beef tenderloin - 250 g;
• salt and pepper - on a pinch;
• vegetable oil - 2 tbsp. spoons;
• egg - 1 pc .;
• butter - 70 g

Start cooking.

1. To begin, prepare the meat. It is necessary to cut off the entire film and get rid of the veins. With the help of a sharp knife are made layers, the thickness of which should be approximately five millimeters. Then the resulting pieces are required to be cut into strips with a width of approximately 3 millimeters. After that, the resulting worms are cut into small cubes. The result is chopped minced meat.
2. Dice the meat cubes with salt, pepper and carefully knead with your hands. By the time this process should take about ten minutes. Thus, the meat fibers will begin to connect.
3. After these manipulations, the stuffing should be repulsed with a kitchen hammer, while exerting maximum effort. Then the billet must be shifted to a plastic bag and again begin to beat.
4. Beefsteak should be cooked in a hot frying pan, otherwise the dish will not work, and the meat will spread over the entire surface. A future steak is formed with wet hands, and then it is laid out in boiling oil in a frying pan and fried for 3 minutes on each side.
5. Then the meat is transferred to a baking sheet and sent to the oven for 5 minutes to cook the inside.
6. While the steak is stewing in the oven, it is necessary to fry the eggs.
7. The finished meat is laid out on a warm plate, its surface is oiled and covered with egg.

To decorate the table with an unusual hot dish and to delight guests with delights of culinary skill, you should pay attention to the baked beef steak with sauce.

For cooking you will need:

• beef pulp - 300 g;
• soy sauce - 2 tbsp. spoons;
• egg - 1 pc .;
• red wine - 150 ml;
• tofu - 1 pack;
• garlic - 2 cloves;
• ketchup - 3 tbsp. spoons;
• onion - 2 pcs .;
• meat broth - 200 ml;
• salt, pepper - on a pinch;
• vegetable oil - 2 tbsp. spoons.

The cooking process takes no more than an hour.

1. The flesh must be divided into pieces and scrolled through the meat grinder several times. Both onions are finely chopped, one goes to the minced meat in raw form, the second is passaged in oil and then transferred to the total mass.
2. Then egg, cheese, ketchup, garlic, soy sauce and pepper are sent to mince. All ingredients are thoroughly mixed and sent in a transparent bag. For uniformity of composition and softness of the future beef steaks, the mince is required to beat off.
3. Using wet hands, the steaks form is molded, after which the billet is sent to the pan, where the onions are previously browned. Fried mince until half cooked. As soon as the crust has browned, the meat is transferred to the roaster and covered with a lid.
4. With the help of a napkin, oil fat is removed from the pan, wine is poured and evaporated within a few minutes. Then add broth and ketchup. The sauce is important to sweat on low heat for at least ten minutes.
5. Cooked cutlets poured sauces and sent to the oven for twelve minutes. The temperature should be at least 180 degrees.

There are many ways to cook steaks, and for each individual occasion you can choose the most suitable recipe. For example, for a trip to nature, the perfect dish would be grilled steak. It is easy to cook, the main thing is not to forget the brazier and elements for ignition.

According to the English tradition, steaks should be eaten with various sauces. It can be a mixture of butter and salt with the addition of a pinch of seasoning or dressing on the cream. For lovers of standards and everyday suits the usual ketchup. The one who loves dishes more sparingly prefers to add the taste of meat to adzhika or mustard. For the dish to acquire a special flavor, but it does not seem sharp, the bottom of the plate needs to be slightly rubbed with garlic.

As side dishes should not use complex combinations. The most suitable will be crumbly rice with gravy, buckwheat and potatoes in any form. A good duet will turn out between steak and vegetables.

Methods and rules for the storage of steaks are always given special attention. It is important to remember that steaks are always served freshly prepared directly at the specified amount.

Beefsteak refers to such dishes that are not recommended to reheat again in the microwave or on the stove. Otherwise, the meat loses its juiciness and many flavor elements. In addition, its natural juice disappears and the steak seems dry.

Based on this knowledge, each housewife will be able to cook a delicious dinner in a short time, while using blanks.

The shelf life of raw steaks in the freezer is nine months.

For each housewife is very important that the cooked dish turned out not only beautiful in appearance, but also delicious.To get the perfect result you should heed the advice from the chef. His recommendations will help to turn an ordinary piece of beef into a divinely fragrant and most delicious steak.

• When choosing dishes for frying steaks, it is best to stay on cast iron products. In the absence of such capacity, you can use a ribbed frying pan.
• The surface of the harvested meat must be dry. Use a towel to dry.
• During cooking it is strictly forbidden to pierce meat with a fork. To turn the pieces on the other side, you must use a spatula or special tongs.
• While cooking meat, remember that salt draws out juice from the fibers of the product.
• For high-quality roasting of the inside of the meat should be prepared in the oven. Each piece is required to pack in a sheet of foil.
• Despite the spaciousness of the pan, it is best to fry two pieces of meat. Three steaks and more will interfere with each other, the temperature will drop, and instead of roasted steaks you will get stewed beef fillet.
• Ready steaks should be laid out on warm plates, otherwise the meat will share its warmth with the dishes and swim in its own juice.

How to cook steak, see the next video.