Soft beef steaks. Charcoal barbecue with vegetable garnish

06.08.2019 Egg dishes

Step 1: prepare the meat.

We clean the fresh flesh of beef with a knife from the film and rinse well under cold running water. Then we transfer our ingredient to a paper towel and get wet from the water. On a cutting board, using the same sharp equipment, we cut the beef tenderloin into several steaks, thick about 2 centimeters. Attention: you need to cut the meat into steaks across the fibers so that the heat that will be released during frying the beef evenly penetrates and is distributed over the entire surface of the meat ingredient. This will make the steak juicier and softer. After we cut the beef meat, grease the pieces with a little vegetable oil, and also salt and pepper to taste. After that, we transfer the steaks to a separate bowl, cover it with cling film on top and let the meat stand about 1 hour, so that it is saturated with salt, pepper and oil, and also let the juice flow.

Step 2: Cook the Grilled Beef Steak.

Before frying a steak, first of all, it is necessary to determine the degree of roasting of the meat, which depends directly on the cooking time of the dish. There are three degrees of roasting steaks: the first degree - when the meat is not completely fried on both sides for 3-4 minutes and comes with blood. The second (medium degree) is when the steak is fried on both sides for 4-5 minutes and it has a uniform brown color, well-roasted on the outside and pink on the inside, and the meat exudes a pinkish juice. And the third degree is a deep-fried steak. It roasts for 5-6 minutes on each side and the meat is dry with a strongly fried crust. The most popular is the third degree of frying, according to the time of which I propose to cook meat. So, before we put the beef steaks into the pan, pour a small amount of vegetable oil into the container and put it on a strong fire. For cooking a meat dish, I recommend taking a cast-iron pan with thick walls and a bottom. It is imperative to heat the container over high heat, but do not allow the oil to begin to smoke, as this can cause the meat to burn on the outside, and remain raw on the inside and be very tough at the same time. If we put the steaks in the pan, and during this process there will be a “hiss” in the container, then we have heated the pan with oil to the temperature required for frying. Attention: it is important to be careful not to burn yourself when transferring the meat pieces to a heated container, as the meat has already released the juice and it can burn you when it comes into contact with hot oil. When we start frying beef steaks, we make medium heat.

After the allotted time for cooking the steak, on the one hand, we check the degree of readiness of the dish, lifting it gently from the edge with a fork.

If a brown crust appears, use kitchen tongs to turn the steak over and fry it on the other side until the same brown crust forms. After that, turn off the burner, and set the container with the beef steak aside, covering the container with baking foil. Do not immediately transfer the meat to a dish for serving, but let it cool slightly for 10-15 minutes then it will become much softer and juicier.

Step 3: Serve Grilled Beef Steak.

After the fried beef steak has infused, we shift it to a dish for serving. Top the meat with the remaining juice from the pan. Well, you can serve a meat dish with any side dishes: cereals, mashed potatoes or vegetable salads. Enjoy your meal!

To cook steaks, you need to buy beef pulp without veins and bones, preferably from the intercostal part of a beef carcass. Very tasty steaks are obtained from very fresh meat, the so-called "steam". They will not only be juicy, but also fragrant.

If you have frozen meat, then it should defrost on its own to room temperature. Of course, you can speed up this process by putting the plastic bag with the meat ingredient under cold water. But reheating the meat in the microwave or putting it in warm or hot water is not recommended, as the structure of the meat can become loose. Only after the meat is thawed, cut it into pieces, no more than 2 centimeters thick.

Beef steaks, as in other matters, and steaks from other meat cannot be beaten off, as this will not only violate the structure of the meat ingredient, but also the meat will lose its juices.

Deep-fried meat loses its juice and at the same time becomes very tough and dry, and this does not taste good.

The readiness of the steak is determined by pressing your finger on it. Rare steak should be soft, and deep-done meat should be firm. Our steak should be slightly soft, and when pressed, it should not release pink juice.

You can also cook steak in the oven. In this case, the meat will turn out softer, juicy and tender. Before cooking in the oven, the meat ingredient is best marinated in olive oil with the addition of spices and herbs - rosemary and thyme.

The remaining juice after frying the steaks can be used to make a sauce. To do this, melt the butter in a frying pan and fry a little flour in it. Then add the meat broth and, stirring the liquid mass with a spoon, bring to a boil, then boil for another 7-10 minutes. Then add black and red ground peppers, salt and red wine. Bring the sauce to a boil again and only then turn off the burner. Pour the resulting sauce generously over the fried beef steak.

Attempts by English aristocrats to introduce beef steak into the highest gastronomic society failed. After a centuries-old journey, the dish settled in America, took root and modernized. But the steak has retained its aristocratic attitude: selected meat, roasting options and the skill of the cook are the requirements of an elite dish!

Beef steak - meat cut across the fibers, in pieces from 2.5 to 4 cm and fried in a pan or grill. A simple definition of the cooking process, in fact, requires skill and mathematical calculation. The main thing is to make a choice, because areas of the carcass that are not involved in motor skills are suitable for a juicy product.

Before properly cooking a beef steak, choose a dark red tenderloin without tendons with an even layer of fat on the surface. Check the softness of the product by pressing your finger: soft meat will quickly return to its shape, while hard meat will remain depressed.
Do not wash the purchased product, but blot it with a towel, peel and cut.
The preparation of a marinade from olive oil, lemon juice and spices is a matter of taste. The classic steak takes only salt and pepper.
Previously frozen product, thaw naturally.
Fry the meat on a well-heated cast iron or grill for a minute on each side, then maintain the time and temperature, based on the degree of roasting.
Before serving, the piece should rest for a couple of minutes so that the juice does not leak out.

Roasting a beef steak is the final stage of cooking meat. The degree of cooking varies by personal taste preferences, increasing or decreasing the frying time. The American classification system lists five degrees of cooking based on a meat thickness of 2.5 cm.

Don't forget to brown the edges of the beef steak while flipping.

Grain-fed gobies are used for a tasty and juicy dish. Inside their meat, a delicate fatty layer is formed, similar to marble veins, so marbled beef steak is especially valuable. Meat for steak is named after the part of the carcass of the animal, using the generally accepted classification of cutting.

Striploin steak

Striploin, or a thin sirloin edge, reflects the essence in its name: strip-loin is a sirloin strip, with a slight marbling, but with a pronounced beef flavor. Large fibers add tenderness and softness to meat, and a thick strip of fat around the perimeter gives juiciness.

Ingredients:

thin edge - 850 g;
rosemary and thyme - a pinch each;
ground black pepper - 3 g;
olive oil - 25 ml.

Cooking

Before you cook a striploin steak, cut it across the grain into pieces 2.5 cm thick each.
Salt, rub with spices and olive oil.
Heat a dry frying pan, lay out the beef steak and fry on both sides for no more than 4 minutes.

The meat is cut from the lower abdomen of the bull. A flat piece without fat and bones is quite hard and requires the right attitude. "Flank steak - how to cook?" - the most common question among lovers or fajitas. Marinate the meat preparation from an hour to 24 hours in a sour sauce and you get a premium beef steak.

Ingredients:

beef flank - 980 g;
vegetable oil - 80 ml;
red pepper - 5 g;
tomato juice - 480 ml.

Cooking

Peeled meat, chop with a knife and place for a day in a marinade of tomato juice and oil.
Fry the marinated meat for 10 minutes at maximum and the same amount at a medium temperature.
The finished dish rests for 8 minutes, after which it is cut into portions.

Ribeye steak - recipe

Premium cut - ribeye is the most marbled and fleshy of all cuts. The abundance of fatty layers, melting during cooking, make the dish juicy and soft. There is one answer to the question of how to cook a ribeye steak - without marinades and special seasonings, the product fried in a hot pan is ready in a couple of minutes and needs to be served.

Ingredients:

steaks -2 pcs. 350 g each;
vegetable oil - 20 ml.

Cooking

Brush the pieces with oil.
Heat the pan well and fry the beef steak for a couple of minutes on both sides.
Increase or decrease the cooking time according to personal preference.
Season the cooked meat with salt and pepper.
After a couple of minutes of rest, serve on a warm plate.

filet mignon

Tenderloin is the most valuable cut obtained from a muscle that is not involved in physical activity. Therefore, filet mignon steak is the most tender meat of all existing types. With a thickness of 8 cm, the dish retains its juiciness and softness due to marbling and pleasantly pleases with the taste during dinner with good wine.

Ingredients:

fillet tenderloin - 430 g;
oil - 30 ml;
champignons - 250 g;
red wine - 130 ml;
cream - 80 ml.

Cooking

Seasoned meat, fry in a pan for five minutes, then place in the oven for ten at a temperature of 180 degrees.
Sliced champignons, fry with cream and red wine.
Serve the finished dish with mushroom sauce.

T-bone steak

A T-shaped bone divides a huge piece of meat into two different types: a sirloin thin edge with a pronounced beef flavor and the middle part of the most tender tenderloin. A heavy and satisfying cut is most often cooked on the grill or in a Josper oven, but a frying pan and oven is also an appropriate option.

Ingredients:

tee-bone steak - 900 g;
olive oil - 20 ml;
shallots - 60 g.

Cooking

Before you cook the beef steak in a pan, cut the fat around the perimeter.
Fry the workpiece in a hot pan for no more than a couple of minutes, then another 10 minutes at a low temperature.
Beef steak - a recipe that involves refinement in the oven.
Put the meat on the cut onions and bake at 200 degrees for a quarter of an hour.

Beef steak in the oven

Cooking a steak in the oven in, without first frying in a pan - even a beginner can do it. This method of heat treatment will evenly distribute the meat juices, and the grill function will provide a fragrant crisp.

Calories: Not specified
Time for preparing: Not specified

- meat (entrecote, beef tenderloin, fresh) - 300 gr.,
- ground pepper (spices),
- salt (sea, fine),
- butter (butter) - 30 gr.

Recipe with photo step by step:

We wash the meat (it is best to take a cut between the 5th and 13th ribs), dry it and cut it into several pieces 3.5-4 cm thick.

Heat the pan and put a piece of butter on it to melt it.

Then sprinkle salt and spices on one side of the steaks and put them in the pan with this side. Fry over medium heat for 2 minutes. For lovers of fish dishes, I advise you to cook such a delicious one.

Next, salt and pepper the meat on the reverse side and turn it over to this side.

We fry the steaks based on the desired degree of frying:
lightly fried meat on the outside and pink with blood on the inside - 2-3 minutes on both sides;
more fried outside meat, but the same pink and tender inside is fried for 4 minutes on both sides;
well-done meat inside and with a golden crust on the outside, fry for 5 minutes on each side. And finally, be sure to check out this unsurpassed one.

We wrap the finished beef steak in a pan in foil for 10 minutes so that it “rests”. I hope you enjoyed my simple recipe with photos.

Bon appetit!

Fragrant, juicy, tasty, with a delicate fried crust, beef steak has conquered millions of people around the world. Veal is the most suitable meat for such a dish, since it is not as fatty as pork, and not as “rubber” as lamb.

Perfectly cooked meat is not so easy to cook. First you need to understand what degree of cooking you need, then decide on the marinade, sauce and side dish.

What are the degrees of doneness for beef steak?

Everyone determines for himself according to his own taste the degree of roasting of the steak.

There are several of them:

Raw. Weak degree of roasting. Such meat has a weak crust on the sides, but inside it is almost raw. To achieve this degree, the steak will need two minutes of languishing in a pan.
medium rare. The meat is slightly more fried, with a pinkish juice that stands out when pierced. The pieces come out tender and full of juice.
medium. Golden mean. There is no more blood in the beef, it is evenly tenderly cooked inside and with a golden crust on the outside.
Medium well. In such a steak, the juice is no longer pink, but transparent, the meat is a little dry.
Well Done. Fully fried inside and out, the meat has a brown color, there is almost no juice in it.

Ideal sauces for meat

Meat is boring without sauce, so we offer wine sauce for the perfect steak.

You will need:

vinegar - 4 ml;
beef broth - 250 ml;
brown sugar - 16 g;
red wine - 120 ml;
salt and black pepper to taste.

Preparing the dressing for the dish:

Pour the beef broth into a bowl and cook until it is reduced by half.
Pour sugar, add vinegar and wine and continue cooking for 10 minutes.
It remains to salt and pepper the sauce and you can serve it with a tender steak.

In addition to this option, you can put a bowl with tomato sauce, barbecue sauce, soy-honey or even plum sauce with your favorite steak. Some prefer the taste of pure meat and use only two or three types of herbs and salt in its preparation.

Side dish for beef steak

In addition to the sauce, green lettuce and boiled potatoes can be served with veal. Grilled vegetables go very well with roasted meat: tomatoes, eggplant, sweet peppers and onions. Baked beans, corn, boiled rice and asparagus in sauce complement the taste of the steak well.

Marinade for steak: recipes

Marinade gives a unique spicy taste and aroma to beef steak. It provides the meat with the necessary juiciness and softness inside and gives an amazing golden brown color to the crust on the outside.

Required products:

lemon juice - 15 ml;
salt and mustard - 5 g each;
sunflower oil - 40 ml;
a little black pepper;
one head of onion;
two garlic cloves.

Action algorithm:

Combine lemon juice, pepper, oil and salt in a cup.
Using a grater, turn the onion into a pulp, transfer it to a common bowl.
Squeeze the garlic cloves and send them after the onions.
Mix everything and pour the beef with this marinade.

The classic is a piece of meat fried on both sides, usually about 3 cm thick. It is believed that the steak came to us from the USA, where this dish is considered traditional. There it is prepared for holidays, dinner parties.

Interestingly, according to the level of doneness, steaks are classified into:

Very rare. The steak is heated only to 40-45 0. This is almost raw meat, which has a small crust.
With this degree of roasting, meat with blood is obtained. The outside of the steak is fried, while the inside has a distinct red streak of raw meat.
medium rare. The meat is obtained without blood, but with juice of a bright pink color.
Medium rare meat with light pink juice.
Medium well. The steak is almost fried, has a clear juice.
Well Done. Perfectly fried meat, it turns out almost without juice.

To cook a real steak, you need beef pulp from the intercostal part, without various veins and bones. The ideal option is fresh meat. Beef tenderloin is cut into large pieces of 3 cm in thickness. Cooking steaks on the grill or pan. The main secret of an excellent steak is perfectly matched meat, the thickness of which is the same on the entire surface of the piece. The degree of roasting is selected according to personal preferences. So, to get a steak with blood, the meat is fried for 3 minutes on each side. For a perfectly cooked steak, it will take 5 minutes of frying. Do not forget that the pan should be as hot as possible.

Secrets to cooking the perfect beef steak

If you still have questions about, then the following recommendations may be useful:

Secret number 1. If you want to make a particularly tasty dish, buy meat specially designed for cooking steaks or beef tenderloin, preferably steamed.

Secret number 2. It is absolutely impossible to defrost meat in cold or hot water. The best option is the bottom shelf of the refrigerator, where the steaks are left to defrost overnight.

Secret number 3. Use spices correctly. First, a piece of meat is rubbed by hand with selected seasonings, then, to consolidate the effect, the steak is lubricated with oil, olive or refined sunflower. The oil will increase the thermal conductivity - the steak will cook better and faster.

Secret number 4. You should not beat off selected meat intended for cooking steaks. Thus, its structure will be broken. The steak will no longer be juicy.

Secret number 5. The meat should be cut across the grain so that the heat can penetrate evenly into the steak.

Secret number 6. Immediately after cooking, the steak should be given time to “rest” for a few minutes. This means that the meat is removed from the fire and simply left on a dish, you can cover it with a sheet of foil. So the steak will become softer, juicier and tastier.

Secret number 7. Before frying the steak, you need to heat the pan well over high heat. Also, do not allow the oil in which the meat will be fried to smoke.

Secret number 8. Steak is good to cook with herbs such as thyme, rosemary, basil. Just marinate the meat with the addition of these herbs and leave for a couple of hours.

Secret number 9. The readiness of the steak is checked by simply pressing your finger. Rare meat is usually soft, a well-done steak is firm.

Classic grilled beef t-bone steak

Grilled beef t-bone steak is a typical American dish. Prepared from meat on a T-shaped bone, which is cut between the lumbar and dorsal part from the thin edge of the back muscle and the thin edge of the tenderloin. The presence of the bone makes the steak moody. The bone holds the heat, so it takes longer to cook a T-bone steak. The portion is huge, about a kilogram of meat.

Ingredients for the recipe:

steak with a T-shaped bone 3-4 cm thick per 1 kg. 1 pc.
lemon 1/2 pc.
garlic 1 large clove
sunflower oil 2 tbsp. spoons
Tabasco sauce 2 tbsp. spoons

Cooking method:

Wash the lemon, remove the zest and squeeze out the juice. Peel the garlic and pass through a press. Mix Tabasco sauce, garlic, lemon zest and juice. Thoroughly brush the steak on both sides with the finished marinade.
Preheat the grill. Grill the steak for the desired time. Flip. If you fry a steak on coals, the meat at the very beginning must be fried on each side for half a minute. The resulting crust will not allow the juice to flow out.
How much to fry - indicated in the table. The time depends on what degree of roasting you want - rare, medium or fried.

Thickness cm	With blood	Average	fried
3	8 minutes	12 minutes	16 minutes
4	12 minutes	16 minutes	20 minutes
5	16 minutes	24 minutes	28 minutes
6	24 minutes	30 minutes	38 minutes

After the cooking time has elapsed, the meat needs to lie down. During this time, the juices that have fallen to the center of the piece will be evenly distributed throughout the piece. The steak will become evenly juicy, when cutting the juice will not leak onto the plate.

Feed method: Serve steak with herbs and fresh vegetables. Salt the steak as desired.

Beef steak in a pan with garlic sauce

Beef steak in a pan cooks very quickly, so it is ideal for an everyday lunch. Steaks with a thickness of 2.5-3.5 centimeters are more suitable for cooking in a pan. Thinner cuts of meat may cook before browning. As a result, the steak of the desired color will be dry and overcooked inside. It is also not recommended to cook a steak with blood in a pan. It is better to fry the meat longer to prevent the penetration of harmful pathogens into the body.

Ingredients for the recipe:

for the steak:

pieces of beef 2.5-4 cm thick. 4 pcs.
salt, a mixture of coarsely ground peppers
butter 1 tbsp. the spoon

for the sauce:

garlic 3 cloves
green onion bunch
fat cottage cheese 100 g.
soft processed cheese 100 g.
salt pepper

Cooking method:

Defrost the meat, as indicated at the beginning of the article. Salt the steak 30-40 minutes before cooking. Salt attracts moisture and, by breaking down the protein, softens the fibers. If you salt the steak just before cooking, the moisture will come out on the surface, but after a while it will be absorbed back. Due to this, the steak does not turn out juicy.
Prepare the sauce for the steak: Peel the garlic, pass through a press or chop finely. Wash, dry and finely chop the green onion. Mix all the ingredients indicated for the sauce in a bowl until smooth creamy mass, salt and pepper to taste.
Heat up the skillet. If you drop water on it, the drops should immediately evaporate. Pour oil into the pan, heat it up. Brown the steak to the desired degree.
Frying time: Rare steak is fried for 3 minutes on each side, the average degree of cooking requires 4-5 minutes, well-done meat is obtained in 7-8 minutes.
Remove the cooked meat from the pan to a plate. Put a piece of butter on each steak, pepper, cover with foil and let stand for 10 minutes.

Feed method: Serve steak with garlic sauce, green salad and crunchy garlic bread or donuts. Steaks are served with sharply sharpened knives without notches so that they do not press, but cut the meat evenly and easily.

Juicy beef steak in cheese breading

For a change, cook a beef steak in the oven, after frying the meat in breadcrumbs and cheese breading. The advantage of a steak is that it does not take much time to cook it. It is enough to fry the meat until golden brown and bring to readiness in a well-heated oven. The statement that everything ingenious is simple has the most direct relation to the steak.

Ingredients for the recipe:

beef steaks 4 pcs.
ground crackers 100 g.
mozzarella cheese 150 g.
flour 100 g
eggs 2 pcs.
lemon peel 1 teaspoon
grated parmesan 3 tbsp. spoons
dried rosemary 1/3 teaspoon
olive oil 2 tbsp. spoons
salt pepper

Cooking method:

Steaks are not beaten before cooking, but flattened with the palm of your hand. If you beat the meat, you will break its fibrous structure. Salt each piece, season with pepper, sprinkle with lemon zest.
Mix ground breadcrumbs with parmesan and rosemary. Sprinkle flour on a separate plate. Whisk a raw egg in a bowl.
Preheat the oven to 250°C. Heat oil in a frying pan. Dip each piece of meat in flour, then egg and breading. Press the breading in with your fingers. Grill the steaks over medium heat for 3 minutes on each side.
Place a slice of mozzarella on each steak. Bake in oven for 5-8 minutes until cheese is melted. Serve with tomato salad.
Advice: For a change, you can put slices of champignons or ripe tomatoes on the fried steaks, sprinkle with cheese on top and bake.

Beef steak fried in a slow cooker

A delicious steak can be cooked not only on the grill or in a pan. For these purposes, a multicooker is quite suitable, it is enough to set the “Baking” or “Frying” mode. Roast the meat with the lid open. After frying, the fillet can be stewed with the lid closed. At the same time, the meat is cooked in its own juice, so a beef steak in a slow cooker has a lower calorie content than when cooked in a pan in fat.

Ingredients for the recipe:

a piece of beef tenderloin 600 g.
vegetable oil 2 tbsp. spoons
salt pepper

Cooking method:

Every chef prepares steak differently. Some believe that salting meat is necessary before frying, others are sure that after. You can fry clean meat without salt and seasonings, and after frying, salt and pepper. Or pre-place the steak in the marinade, and offer the sauce to the finished meat.
Try to cook beef steak in a slow cooker without marinating first. To do this, cut the tenderloin into pieces 2.5-4 centimeters thick across the fibers. Pat dry with a towel. Flatten the meat with the palm of your hand on the board. Don't fight back! Turn on the multicooker in the "Frying" or "Baking" mode, let it warm up. Brush each steak with oil, put in a bowl and fry, without closing the lid, 3-4 minutes on each side. A brown crust should form. Once the steak is turned over, season the fried side with salt and pepper. Continue frying.
Remove the finished steak, put it on a board or plate with the peppered side. Salt and pepper the other side. Cover meat with foil, let rest 10 minutes, then serve.

Feed method: You can't imagine a better side dish for a steak than fresh vegetables and herbs. You can offer baked potatoes until golden brown and a salad of multi-colored bell peppers with garlic and olive oil.

Juicy beef steak with herbs in the oven

After frying in a pan, the meat acquires a crust, which helps to retain all the juices, so the steak is very tender and soft, perfectly fried. Spices give the meat a pleasant aroma.

Ingredients:

Beef - 1 kg;
Olive oil - 5 tablespoons;
Spicy herbs - 3 teaspoons (rosemary, thyme).

Cooking method:

We wash the beef tenderloin, dry it.
Cut the meat into pieces about 3 cm thick. We will have 4 steaks.
We marinate the meat. To do this, rub each piece with herbs, generously grease with oil. We leave for 2 hours.
We heat the pan (approximately to 250 0). Add oil.
Grill each steak for 2 minutes on each side.
We shift the meat into a mold, send it to the oven (170 0). We will cook for 15 minutes.
We take the steaks out of the oven, salt, cover with a sheet of foil, leave for a few minutes.
Serve with pasta, vegetables, herbs, sauces.

Red wine sauce for a delicious beef steak

Fragrant flawless steaks with a piquant taste. A good option not only for a regular dinner, but also for a festive evening.

Ingredients:

Beef - 1 kg;
Dry red wine - 400 ml;
Red onion - 2 pcs.;
Thyme - a few branches;
Butter - 50 g;
Olive oil - 4 tablespoons;
Seasonings for meat.

Cooking method:

We remove veins, films from meat. Cut into steaks 2.5 cm thick.
Finely chop the onion, remove the leaves from the thyme.
Sprinkle the steaks with spices (choose to taste), grease with olive oil.
We heat the pan over high heat, lay out the steaks, fry them for 1 minute on each side.
We heat the oven to 180 0. Put the steaks on the grill, bake for 10 minutes.
Let's prepare the sauce. Fry the onion in olive oil for a few minutes.
Pour in the wine, add thyme, stir, and evaporate until the liquid is reduced by half.
Remove from heat, add salt, pepper and butter.
We take the steaks out of the oven, cover them with a sheet of foil. We leave for a couple of minutes.
Serve steaks with sauce. Any vegetable will do as a side dish. Read more:

Yogurt marinade for beef steak. Grilling

Marinade for beef steak is made from natural yogurt. The meat becomes juicy, tender, soft with a pleasant hint of creamy taste. This marinade is also suitable for cooking steaks in a pan.

Ingredients:

Beef - 800 g;
Natural yogurt - 200 ml;
Spices - 3 teaspoons (choose any that you prefer);
Bow - 1 pc.;
Salt.

Cooking method:

Cut the beef into 3 cm thick steaks.
We rub each steak with spices, salt.
Peel the onion, chop coarsely, grind it with a blender to a mushy state.
Add onion puree to meat, mix well.
Steaks are transferred to a separate container, pour yogurt.
Leave the meat to marinate for 5 hours in the refrigerator.
Heat the grill to high heat. Put the meat on the grill.
Grill the steaks on both sides for about 20 minutes.
Readiness of meat checks so. Make a small cut on the steak. The meat will be ready when no blood appears in the cut part, but the juice remains.
Serve with tomato sauce and fresh vegetables.

Now you know how to cook beef steak according to the recipe. Bon appetit!