A juicy fried beef steak will surely conquer any representative of the strong half of humanity if you serve it on a bun with lettuce and some kind of sauce, such as ketchup. This quick bite can be arranged in as little as 20 minutes if you have fresh, low-fat ground beef in stock. The steak is fried for about 10-12 minutes.

Do not forget to add the onion - it gives the dish that very aromatic note for which all fast food lovers appreciate the beef steak. If you do not like coarsely chopped onion, then you can easily grate it with small cells and mix with minced meat.

Ingredients

• 400 g ground beef
• 1 onion
• 50 ml vegetable oil
• salt and ground black pepper to taste

Preparation

1. When purchasing ground beef, ask the sellers what percentage of fat is in its composition. If you are cooking minced beef at home, then be sure to add a small piece of lard - about 100 g per 400 g of fresh beef so that your steak does not turn out to be dry. Peel the onion and rinse it in water. Then cut into medium-sized cubes and add to the minced meat container.

2. Add salt and black pepper. In the classic steak recipe, you don't need to add other spices, but no one will stop you from experimenting! Mix the entire contents of the container so that both the chopped onion and the spices are evenly distributed over the minced meat.

3. Divide the meat mass into three equal parts, beat them off, throwing them from one hand to the other, and then form small cutlets out of them, wetting the palms in water.

4. Heat the vegetable oil in a frying pan and put the steaks in it. Fry on one side for about 5-6 minutes.

5. Turn over to the other side and fry for about 7-8 minutes. Since the meat will release juice, it will take a little more time to fry the steaks on the other side. Put the finished dish on a paper napkin that removes the remaining fat.

6. After that, place the beef steak on a dish decorated with herbs and serve it to the table, not forgetting to add sauces to the serving: ketchup, mayonnaise, "", etc.

Note to the hostess

1. There are such powerful electric meat grinders that after processing beef turns into an absolutely homogeneous sticky mass, reminiscent of dough. This type of chopping is considered the worst for a steak. That is, the dish will turn out great, but it will be called a cutlet for young children. And powerful multifunctional blenders, on the contrary, know how to make coarse-grained or even lamellar mince from meat pieces, similar to the result of manual chopping with a sharp heavy knife. British, Americans and Canadians often crumble meat into steaks in this way - thin as petals, plates. Anyone who has a similar device with a capacious bowl can use not a meat grinder, but it.

2. An interesting technique - soaking a semi-finished product with balsamic vinegar. An aromatic liquid is either sprinkled with minced meat, or formed products are lubricated. It should take 45-60 minutes from this manipulation to heat treatment, as in classic marinating. The finished food will emit an unusual smell, typical of food prepared by Mediterranean chefs.

3. Soak the meat before grinding in some sour marinade is recommended for those who prefer to use this dish in a medium and low degree of roasting.

You still need to look for a man who, in his "sound mind and sober memory", will refuse a juicy steak covered with a deliciously fried crust. Initially, as the name implies (beef - beef + steak - piece), the dish was prepared only from a specially selected whole meat tenderloin.

Today, the changing “culinary fashion” dictates different rules. Cooks began to choose from different types of meat and even minced meat, but three degrees of roasting were preserved: someone with blood, someone of medium roast, and some prefer to bring it to full readiness. There are lovers of Tatar steak made from minced meat without any heat treatment, but in a duet with a raw egg. Previously, this exotic was prepared from dried horse meat, and now from very fresh minced meat.

Preparation for cooking

You don't need to be a professor of cooking to make a delicious steak at home. The dish is prepared quite simply. The main thing is to take the "correct" meat, not steamed, but marbled meat that has matured from 2 to 3 weeks. During this time, the fermentation process ends, and the beef becomes more tender, and the best parts of the carcass are chosen for the steaks. Since the technology does not provide for pre-beating before frying, the ideal option is tenderloin.

This steak can be cooked in any way: grilled, in a pan, in a saucepan and in the oven, the result will always be excellent. There are 13 types, each of which is prepared from the corresponding part of the carcass. After choosing the meat, it is seasoned only with freshly ground black pepper and salt, allowed to stand for a while, and then fried.

The temperature and degree (there are 7 of them) depend on the taste preferences of the eaters. It is cooked from a few seconds, in order to only "close" the piece on both sides, and until deep fried at a temperature above 100 degrees, when there is no juice left.

Calorie content of steak

The dish is high in calories. But what willpower do you need to have to deny yourself a juicy and aromatic slice of meat !? Therefore, sometimes you can relax and arrange a holiday for yourself. A steak from a tenderloin in a classic serving with a fried egg will give 275 Kcal, but this, if you squeeze your will into a fist and limit yourself to only a 100 gram portion.

If this weight and calorie content are "overwhelming", then you will have to turn your attention to turkey or chicken. There is nothing to be done - harmony requires sacrifice!

Classic ground beef steak

Historically, a steak was prepared from a whole layer of beef, and then they began to make it from minced meat and call it minced, since the meat was not passed through a meat grinder, but was chopped into small pieces with a knife. The easiest and fastest steak recipe.

For one serving, you will need 100 g of minced meat, oil for frying, pepper and salt to taste.

1. Put the meat cut into pieces in a chopper, add salt and pepper, break until minced, put on the table and beat off.
2. Form a "washer", heat up the oil.
3. Fry the product on both sides for a couple of minutes, and for those who like deep fried, hold it for more.

Serve with fried eggs and a fine paste such as farfale, penne, etc., garnished with cherry tomatoes.

Delicious chopped steak in a pan

A fragrant fried onion with juicy beef and fried eggs is not a dish, but a meat-eater's dream! It is quite simple to prepare, the main thing is that the beef for the steak is selected correctly. And then a set of simple products, in a fairly short time, will turn into an exquisite and tasty dish. And if you add a bottle of red wine, you get a romantic addition to the Tet-A-Tet ​​meeting.

Let's take products based on 0.4 kg of beef, finely chopped with a knife or cooked in a meat grinder, always with large holes.

Ingredients:

• Beef - 0.4 kg.
• Eggs - 4 pcs.
• Onions - 3 pcs.
• Vodka - 10-15 ml.
• Sugar - 1 tbsp. l.
• Salt - 1 tsp
• Freshly ground black pepper - ⅓ tsp.
• Ghee butter - 3 tbsp. l.

Cooking procedure:

1. Chop the meat in a convenient way. Grate half the onion, mix with the minced meat, add a little salt. Add pepper, pour in vodka, put in the yolk, mix everything thoroughly. It is good to beat off a lump of meat by throwing (10-12 times) from a low height into a wide bowl or on a table, shape the steaks, let them lie down for a while.
2. Cut the rest of the onion into rings, fry in hot ghee, sprinkle with sugar until a beautiful dark golden color.
3. Beat the white from one egg with a fork until frothy, heat a large skillet over medium heat with a tablespoon of oil. Dip the steak into the protein, this "bathing" will preserve its juiciness - this is one of the little tricks. Transfer to a hot skillet, fry until crisp, about 3-4 minutes on both sides.

Put the finished steaks in a tray, cover with foil, let stand for a while, put on heated plates, add a side dish (ideally with fried eggs and salad).

Video recipe

Beefsteak with egg in the oven

Minced beef steak with egg is quickly prepared at home. It turns out "two in one" - both the main course and the side dish. This cooking option is healthier than frying in a pan.

Ingredients:

• 0.7 kg beef tenderloin;
• 70-100 g of cheese;
• 6 eggs;
• 1 tsp salt;
• 1 tsp dill;
• 1 tsp seasonings for meat;
• 1 onion;
• 1 tsp parsley.

Preparation:

1. Prepare minced meat from meat with the addition of onions, add dry spices, salt, mix well. Put in the egg, stir again and beat on the table.
2. Take a little minced meat, roll up a ball, and then flatten, like a cheesecake, make a depression in the center.
3. Place on a baking sheet lined with parchment and place in the oven at 200 ° C for 10 minutes.
4. During this time, grate the cheese finely, pull out the baking sheet, fill the grooves in the meat cakes with cheese shavings, send them back to the oven for 10 minutes.
5. Take out the steaks, break an egg into each, put in the oven for another 10 minutes.

Serve hot with seasonal vegetable salad.

Video preparation

Cooking pork and beef steak

If the meat is too lean for cooking, and there are fears that the dish will turn out dry, you can use a mixture of ground beef and pork. Try to cook some unusual steaks with the addition of beets - they will definitely be juicy.

Ingredients:

• Minced meat - 0.5 kg.
• Sour cream - 1-2 tbsp. l.
• Beets (boiled) - 100 g.
• Salt to taste.
• Flour - 2 tbsp. l.
• Oil for frying.

Preparation:

1. Grate beets, mix with minced meat, add sour cream, salt, mix.
2. Shape the steaks, fry in oil until half cooked on both sides, transfer to a fireproof dish.
3. Add flour into the oil from frying, fry, pour in hot water, stir until the lumps disappear.
4. Fill the form with the resulting gravy, send it to the oven with a temperature of 130 degrees for a third of an hour.
5. Cook covered so that the gravy doesn't boil over and the steaks don't dry out.

How to cook marbled beef steak correctly

It is difficult to come up with a simpler dish based on cooking technology, a few secrets and a gorgeous dinner is ready. If this is your first experience, start "experimenting" with ribeye steak: it simply cannot be spoiled, since it is the most marbled of all types. The veins of fat between the muscle fibers, which arise during the special fattening of the animal, will not allow the steak to "shrink" and dry out, therefore the meat, at any degree of roasting, turns out to be very juicy, soft and aromatic.

Preparation:

1. Sprinkle a chunk of meat with pepper from the "mill", add rosemary leaves, coat with oil, let stand for a third of an hour.
2. Heat the grill pan very strongly (ideally a cast iron) and bring the oven to 200 degrees, it should have a grate and a tray for collecting juice with fat (save the mixture and prepare a sauce on its basis).
3. Place the meat in the pan with tongs, fry for a couple of minutes on both sides (add salt when turning the piece). Use tongs to put a piece on the "edge", seal (for about 15 seconds) around the entire perimeter.
4. Transfer the slice to the wire rack of the preheated oven, hold for eight minutes.
5. Place the finished steak on a heated plate, cover with foil, let stand for a couple of minutes, so that the temperature of the whole piece becomes even, and the meat “ripens”.

Serve such a gorgeous steak with delicious juiciness to the table and ... words of admiration will not keep you waiting for a long time!

Choosing the best sauce

Almost any sauce is suitable for beef steak: sour cream, creamy, garlic, tomato, berry. Thanks to him, the meat will become even more juicy, it will complement the taste and aroma. Serve the sauce chilled in a separate bowl. While a properly cooked steak will work fine without the added ingredients, you can simply drizzle with the juices from the frying if you wish.

• Garlic- it is quick and easy to prepare. While the meat is in the oven, mix a couple of baked chives with a teaspoon of lemon zest and a tablespoon of meat juice, add 40 g of soft butter and a teaspoon of thyme, mix well, let stand in the refrigerator. Put some of the chilled mass on the cooked hot steak.
• Creamy with mushrooms - it takes a little longer to cook, it is better to take porcini mushrooms, but you can also 1: 1 with mushrooms. Cut 100 g of mushrooms into cubes in a frying pan = brown a couple of tbsp with a little oil. tablespoons of flour, add mushrooms, when moisture disappears, pour in half a glass of cream, season with a pinch of nutmeg, pepper, salt, stir, simmer until ⅔ of the initial volume remains.
• Ginger with gooseberry - an interesting hot and sour sauce, cooks for about 10 minutes. Gooseberries can be replaced with red currants. Peel 20 g of garlic and 100 g of gooseberries, put in a blender, add 15 g of ginger and 10 g of mint, pour in 20 g of oil, beat everything thoroughly into a homogeneous mass.

Hearty dinner

For a change, you can enrich your collection of recipes with a not quite standard steak. The taste of meat is set off by a spicy marinade and complemented by a vegetable garnish.

Ingredients:

• A couple of beef steaks.
• Carrot.
• Bulb.
• 150 g beans (green beans).
• A couple of garlic cloves.
• Lemon.
• A couple of eggs.
• Salt and spice to taste.
• 50 ml of oil.
• According to the mood (for decoration) fresh dill.

Description

Beefsteak cooked in a pan does not have to be dry and hard. Quite the opposite, and our step-by-step recipe for its preparation with a photo will clearly demonstrate this to you.

Each step in the pan-frying beef steak is incredibly important and requires the exact repetition of all the instructions listed.

We will not cook chopped steak, but a piece of whole meat, so the process of frying it is very important.

You will learn all the intricacies of cooking beef steak at home directly from the recipe itself. There is also a detailed description of the procedure for the correct frying of meat in a pan.

A bit of olive oil, which we coat the beef with, will make the meat tender and allow it to brown properly.

Serve such a dish exclusively with fresh vegetables or, as in our case, with cooked cherry tomatoes.

Let's start creating a hearty and juicy beef steak.

Ingredients

• 
  (800 g)
• 
  (taste)
• 
  (20 g)
• 
  (20 pcs.)
• 
  (taste)
• 
  (taste)
• 
  (taste)
• 
  (for filing)

Cooking steps

Choose a juicy piece of beef tenderloin for cooking such a steak.



Carefully cut the flesh out of the bone, if you purchased such meat. If you took a ready-made piece of fillet, then we simply cut it into four portions in portions: the width of each piece is no more than 3 centimeters.



We remove each portion of beef from the side film and all kinds of veins so that only the purest meat remains. After that, dip the beef in cold water for a couple of seconds and put it on a clean and dry tabletop. Grease pieces of beef with olive oil on all sides.



Preheat a dry cast-iron pan and put the steak on it, fry until the first dull brown crust is formed for 1-2 minutes.



Using special kitchen tongs or ordinary wooden spatulas, turn the meat over to the other side: this way we will not pierce or damage the surface of the meat with a sharp knife or fork. We fry each side the same amount of time.



With the same tongs we hold the meat and fry all its sides for about 30 seconds, as shown in the photo. After that, we repeat all the above manipulations three more times, but we no longer touch the sides. Fry each side for 1-2 minutes, turn over, repeat the process. Upon completion of these actions, reduce the heat and fry each side for another 2-3 minutes. Put the meat on a plate, cover it tightly with foil and let it brew.



During this time, you can prepare a side dish for meat. We wash the cherry tomatoes thoroughly and string them on wooden skewers in five pieces. In the same pan in which we cooked the meat before, fry the tomatoes, salt to taste and add a couple of pinches of sugar.



Put the finished pieces of meat on a plate, salt and pepper to taste, put the fried tomatoes there, decorate the dish with fresh herbs and serve with spicy tomato sauce. Now you know how to cook beef steak in a frying pan.



Bon Appetit!

The sight of a ruddy and juicy steak awakens the appetite and arouses an irresistible desire to immediately taste a bite. But how to prepare it so that the expected taste result is at least corresponding to the appearance, and ideally surpasses it and amazes with softness and tenderness, we will tell you today in our recipes.

How to properly cook beef steak at home?

Ingredients:

• fresh beef pulp (tenderloin) - 450 g;
• butter - 35 ml;
• at choice - to taste;
• salt;
• ground black pepper.

Preparation

Be sure to wash the fresh (not frozen) beef pulp, blot the moisture well with a paper towel, get rid of the films and veins and cut into layers about two centimeters thick across the fibers. Cover the slices with cling film and beat off a little. Then rub the meat pieces with ground black pepper, salt, spices and leave for one hour to soak at room temperature.

Warm up a skillet with a thick bottom, coat with butter and put the slices of beef in it. Brown them to the desired degree of doneness, turning them regularly at intervals of one minute. Usually for such a thick steak, three to four minutes on each side is enough for a standard roast.

How to make minced minced beef steak?

Ingredients:

• fresh beef pulp - 450 g;
• balsamic vinegar - to taste;
• spices of your choice - to taste;
• ground black and allspice - to taste;
• salt to taste;
• butter.

Preparation

If you are having trouble making a successful juicy and soft traditional steak, make it minced and then you are guaranteed success.

To do this, grind the washed and dried meat finely enough. It is better to do this with a sharp knife, but in the absence of free time, you can use a blender bowl with a "knife" attachment or skip the meat pieces through a meat grinder with a large grid. Season the minced meat with balsamic vinegar, salt and spices of your choice and taste and place in a cool place for thirty to forty minutes.

Then we form steaks from the minced meat, put them between two layers of film and beat off a little with a culinary hammer. Then we transfer them to a well-heated frying pan with melted butter and fry until tender on both sides.

How to cook pork steak?

Ingredients:

• pork loin - 750 g;
• - 75 ml;
• cognac - 100 ml;
• balsamic vinegar - 5 ml;
• broth - 100 ml;
• onions - 75 g;
• butter - 90 g;
• vegetable oil - 35 ml;
• ground pepper;
• salt.

Preparation

Beefsteak is usually made from beef. But in this recipe, we will move a little away from tradition and make it with pork.

For this purpose, a piece of carcass called the loin, which is most often used to make chops, is ideal. We cut the washed and dried pork into layers across the fibers with a thickness of about two centimeters and beat it off a little using a special beating device with blades or the opposite side of a knife. Then we soak the prepared slices for two hours in a mixture of soy sauce, balsamic vinegar and two tablespoons of brandy, leaving the container with meat in a cool place.

In the meantime, prepare the steak sauce. We clean, chop finely onions and sauté in a small amount of vegetable oil until golden brown. Then carefully add the remaining cognac in small portions and keep on fire until the moisture evaporates. Then remove the pan from heat, add two tablespoons of butter and stir. If desired, you can break the resulting sauce with a blender until smooth.

Brown the marinated slices of pork loin in a hot frying pan in a mixture of vegetable and butter for three minutes on each side, remove from heat and leave under the lid for a few more minutes, and then serve with the sauce prepared earlier.

Despite the fact that many people prefer natural steaks, such a dish as chopped steak, the recipe of which does not represent anything super complicated, takes its place of honor in the cuisines of many countries. Such popularity of this versatile dish is due to the ability to complement recipes in every possible way to your liking and use various side dishes for it. There is another banal reason why minced beefsteak, the recipe for which includes ground beef, is so loved by many people. Everything is explained simply: if natural steak, in the literal sense of the word "too tough" for many, can be consumed by almost everyone.

Chopped steak, the recipe for which is given below, is prepared from 0.5 kg of minced meat, onion, chive, two tomatoes, 4 tbsp. tablespoons of mayonnaise, 100 g of cheese, salt, herbs, pepper, vegetable oil.

Onions, herbs and garlic are chopped in a meat grinder and mixed with minced meat. The prepared mass is salted, peppered and thoroughly mixed. The minced meat must become plastic so that rounded, flat patties can be easily formed from it. The thickness of these cutlets should be no more than 2 cm. Chopped beef steak is fried in a pan on both sides until half cooked. Cut the tomato and onion into thin rings, which are laid out on fried steaks, laid out on a baking sheet. Mayonnaise is spread on top of them. The dish is rounded off with cheese sprinkled with steaks prepared for roasting. The dish is brought to readiness in the oven or microwave for 15 minutes at 180 ° C.

Chopped steak, recipe with milk:

To prepare this delicate meat dish, you need the following products (per serving): 150 g of beef, 2 tbsp. tablespoons of vegetable oil, 20 g of fresh bacon, pepper, 20 ml of milk, salt.

Meat and lard are ground in a meat grinder. Milk is added to the minced meat, salt and pepper it. Each serving is a flat cutlet. The steak is fried in a pan on both sides in oil. The dish is brought to readiness in the oven or under a tightly closed lid in a frying pan. Beefsteak is served with any side dish and vegetable salad. Almost any sauces are suitable for it.

Chopped beefsteak "Budenov style":

The peculiarity of this dish is that the meat for it is not minced in a meat grinder, but is chopped by hand with a sharp knife. In this recipe, the steak is quite large. For one serving you need to take: 200 g of minced meat, half of a small finely chopped onion, 40 ml of vodka, yolk, hammerheads, chopped parsley, salt.

All products are mixed. The minced meat must be mixed well. The resulting minced meat is laid out in a hot frying pan with vegetable oil, which is very quickly and evenly distributed over the pan. Fry the dish on one side over medium heat for about 6 minutes. After that, you need to carefully tilt the steak on one plate, and then on another, so that at the end it is put on the non-fried side in a pan. For another 6 minutes, the dish is fried on the other side. Spread 2 tbsp on the steak. tablespoons of finely chopped onion, chopped parsley, finely chopped (3 tablespoons). The dish is served directly in the pan.

Juicy steak:

The ingredients of this dish are the following products: 80 g of beef bacon, 0.5 kg of beef, 50 g of ghee, pepper, 250 g of onion, salt.

Meat and bacon are ground in a meat grinder. The minced meat should be thoroughly mixed. Pepper and salt are added to it. Shaped steaks are placed in portioned pans with heated oil. Sliced ​​onions are spread around them. Fry the steaks until tender, stirring the onions and turning the steaks as needed. Any potatoes, beans and pasta are perfect for this dish as a side dish.