Beefsteak is a steak filet from a whole grilled piece of beef taken from the head of the tenderloin. One of the subspecies of this dish – the prototype for all of us, the familiar patties – made from minced meat.

steak

Features cooking

Beefsteak came to us from the United States, this is where it is cooked on a barbecue or grill, and if in the home kitchen you must grill in the pan.

Over time, this dish has gained a lot of momentum in ours, but it is not so easy to prepare it, because beef is easy to spoil. First of all, you need to take a responsible approach to the choice of meat. It should be without streaks and cartilages, necessarily fresh or chilled, but not frozen..

Fatty layers should be white, and the color of the beef itself – rich red. This is an indication that the meat is not old..

Cutting should occur along the fibers and in no way different, the thickness of the steak – from 2 to 3.5 centimeters. Small cuts are made on each side and after that the meat is beaten off with a wooden kitchen hammer..

Cooks have invented many sauces and marinades in which steaks are steeped before starting the frying process. The steak is poured on a preheated saucepan with a small amount of oil and cooked to the desired degree of roasting. In either case, the meat is immediately served on the table..

Classic recipe
how приготовить бифштекс из говядины
Ingredients amount
meat 400 g
butter 100 g
salt, horseradish on a pinch
bouillon 2 tbsp. l.
Time for preparing: 15 minutes Calories per 100 grams: 346 Kcal

In the traditional version of this dish the meat does not need to pickle or coat with special sauces. It is enough to fatten it with salt and spices before frying..

  • Classic beef steak is prepared as follows. Take any piece of fresh meat, immerse it in boiling water and boil over simmering clear broth.
  • We wash the washed beef for steak and cut it according to the principle specified above – along the fibers. We place in a cellophane bag and beat off with a hammer so that it becomes one and a half thick – two centimeters. Try to make it so that the piece has a rounded shape..
  • Put the grill pan on the fire, heat it, put a piece of butter. Smear the beef with salt and set to roast (no more than five minutes on each side). If you like meat with blood, then two – three. Grease steaks horseradish.
  • We put the ready-made pieces on a dish, covered with a leaf of lettuce, on top – a piece of butter and pour over the meat broth from the spoon.

Beefsteak, minced beef with egg

This dish is one of the most beloved by our men. After all, a tasty juicy piece of meat from tender minced beef, topped with a fried egg, is full and full of flavor.

Components:

  • tenderloin – 250 g;
  • salt, pepper – pinch;
  • sunflower oil – 2 tbsp. l .;
  • egg – 1 pc .;
  • butter – 70 g.

Production: 25 minutes.

Energy value: 387 Kcal / 100 g.

steak с яйцомWe cut off all the film from the meat, streaks and with a sharp knife we ​​make layers five millimeters thick, then we cut them into long strips three millimeters wide, and then we grind them into small cubes. Thus, chopped minced meat. Chop the meat with salt and black pepper, carefully ming in the palms for at least seven minutes. This is done so that the steel fibers are interconnected, forming a homogeneous mass..

Ready stuffing beat off on the chopping board, applying as much physical effort as possible, then put in a plastic bag, release the air and do the same for five minutes.

Run the electric oven at 200 ° C. Put the pan on the fire and add a little bit of oil. When it is hot enough, with wet palms we form a steak and lay out to roast. If you put the meat in a cold frying pan, nothing happens. Fry the patty on both sides for three minutes..

Put the beef on a small baking tray and place it in the oven for five minutes..

While the meat is languishing, put a piece of butter in the pan and fry the fried eggs. Remove the meat from the oven, grease with butter and place an egg on top..

Flambe beef steak

flambe

This restaurant dish came from us from France. This exotic name is directly related to the cooking process – flaming, that is, processing with open fire. To do this, use dry white wine.

Components:

  • meat – 350 g;
  • butter – 50 g;
  • brandy or brandy – 3 tbsp. l .;
  • cheese – 150 g;
  • spices – pinch.

Production: 30 minutes.

Energy value: 423 Kcal / 100 g.

Cut the prepared piece of meat into pieces two centimeters thick. Wrap the film and gently beat with a hammer. We grease abundantly with spices and let it soak for a few minutes. Cheese rub. It is best to take parmesan, but if not, then any of the hard varieties will do. Put the oil in a saucepan and heat. Broken marinated steaks are paned in cheese chips, immediately put into the pan and fry for three minutes on each side.

We lay out semi-cooked meat on a flat dish. It is better to perform flambing in front of guests and in the twilight – this will be more effective. We heat up the brandy in a metal pot over a candle flame, pour steak over it and set it on fire. We wait until the alcohols are completely burned out and put on the table..

Attention! Flames can be quite high, so take care of your face, hands and hair. Guests should stay away from this culinary experience..

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Read how to cook soup with meatballs in a slow cooker.

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How to cook baked beef steak with sauce

Under the beef steak fit almost any sauce: creamy, tomato, garlic sour cream. This dressing makes the meat even richer, complements its taste and aroma..

Components:

  • beef pulp – 300 g;
  • soy sauce – 2 tbsp. l .;
  • egg – 1 pc .;
  • red wine – 150 ml;
  • tofi cheese – 1 pack;
  • garlic – 2 cloves;
  • ketchup – 3 tbsp. l .;
  • onion – 2 pcs .;
  • meat broth – 200 ml;
  • parsley, pepper, salt – a pinch;
  • Unrefined oil – 2 tbsp. l.

Production: 45 minutes.

Energy value: 445 Kcal / 100 g.

How to cook a delicious baked beef steak with sauce? Pulp is cut into pieces and minced twice. Both onions are finely chopped and we pass one of them in a saucepan on oil. In the ground beef put fried and raw onions, eggs, cheese, ketchup, garlic, sauce, parsley and pepper. All carefully knead. We dive into the food package and beat off so that the mass is as smooth and homogeneous as possible. It is believed that after this procedure, the steak turns out to be incredibly tender and juicy..

Make small patties with wet palms and fry them in the pan where the onions were cooked. But not to complete readiness, but only to browned. Transfer the semi-finished products to a glass roaster and cover with a lid..

From the pan, remove the remaining fat, pour the wine into it and evaporate for two minutes, then add the broth and the remains of ketchup, simmer on the fire for about ten minutes.

Pour the cutlets with the prepared sauce and bake in the oven for twelve minutes at a temperature of 180 ° C. Ready-made steaks served with pasta or mashed potatoes, topped with sauce.

Baked meat with mushroom sauce

Beef steak is not only fried in a hot skillet, but also baked at high temperature in an electric oven under the mushroom or onion sauce.

Components:

  • meat – 200 g;
  • mushrooms – 50 g;
  • onion – 0.5 pcs .;
  • oil – 50 g;
  • seasoning – pinch;
  • egg – 1pcs.

Production: 20 minutes.

Energy value: 373 Kcal / 100 g.

Beef cut into layers along the fiber thickness of three centimeters, fry in butter and put on a baking sheet. Start the electric oven at 195 ° С. Egg boil hard-boiled, cool and cut into cubes. Peel the onion and fry it in a meat pan with chopped mushrooms. Any type will suit: greenhouse and forest. Combine the frying with the egg, pour over the meat and bake for eight minutes. Check the readiness of the steak by pressing a finger. If the beef is firm, it means it is ready; if it is soft, bake more..

Useful tips

  1. It is not recommended to cook beef steak with blood, it is not safe for health, if you even want such a dish, you need to use pork;
  2. Before roasting meat, you must remove the moisture with a napkin or towel, in dry form, the beef will immediately begin to cook and a beautiful crust will appear;
  3. Spread no more than two pieces at a time in a skillet, the steak loves the distance, otherwise it will start to steam, not fry;
  4. You should not save time, skip the minced meat at least three times through a meat grinder, so there is a greater likelihood that when roasting the steak will not fall apart;
  5. To make the meat have a pleasant aroma, sprinkle it with lemon juice before cooking;
  6. Beefsteak is cooked even in batter. To do this, mix the egg, flour and a little water. Dip the meat and cook in a hot frying pan;
  7. It is not recommended to fry steaks in vegetable oil, only on cream or margarine. So the meat will turn golden, not brown..

Enjoy your meal!