Women's Tips

How to cook an incredibly tasty steak?


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

Steaks are in constant demand in restaurants, because at home they are harder to cook 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 process of cooking, but also the correct choice of meat. Any chef will confirm that the right meat is 80% of success.

We have collected the main tips, following which you get a delicious steak, which you can hit anyone.

How to choose meat for steak

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

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

Of course, we are talking about pieces of meat in vacuum packages (for example, Lipetsk marble meat or New Zealand beef).

How to cook 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 not less than 5 cm thick.

2. Before frying the steak, soak the meat at room temperature for 1 to 2 hours. So you will be much easier to control the process and the degree of roasting.

3. For roasting steaks, use a cast-iron ribbed grill pan, which is preheated until a light haze appears. Do not add oil to the pan to avoid kitchen smoke.

4. The surface of the steaks should be perfectly dry. To dry the meat, use paper towels. And do not try to wash the steaks, you can only wipe them off.

5. Immediately before putting the steaks in the pan, season them with salt and pepper on both sides, and then begin to fry. Do not put more than two steaks on one pan, otherwise the temperature inside the pan will fall sharply, and the meat will begin to stew in its own juice instead of frying, forming a ruddy crust, reliably preserving all the meat juices inside the steak.

6. Fry 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 to 45 seconds and then turn it over to the other side.

7. Turn steaks only with cooking tongs and in no case use a fork so that juice does not flow out.

8. Before you turn the steak to the other side, make sure that the first side is sufficiently fried and the steak has acquired a beautiful tinting. If the meat does not lag behind 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 roasted on both sides, put them in a baking container, cover the container with foil and place in an oven preheated to 190 degrees for 10–12 minutes (filet mignon 5 cm thick) or for 7–8 minutes (steaks Ribby / Sirloin). If you want a more pronounced roast, you can at all 15 and 10 minutes, respectively.

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

The secrets of cooking delicious steak

Before you begin the process of frying, it is necessary to understand for yourself that there are several degrees of roast steak meat. Among them are three main and most popular options:

  • well-done (absolutely roasted, practically without juice, t = 70 ° -100 °),
  • medium (medium degree of roasting with an inner light pink juice, t = 60 ° -65 °),
  • rare (meat with blood, fried only outside and red inside, t = 49 ° -55 °).

Naturally, everyone chooses for himself exactly the option that is most suitable for him in taste, but it is believed that the most correct option is the medium roasting.

At home it is harder to cook such a dish, because meat can sprinkle. To do this, be sure to dry the steaks before sending them to the pan.

It is important to clarify the moment of defrosting: of course, it is good if you instantly fry a piece of meat brought from the market, but if you got it out of the freezer, it is important to defrost it correctly, so as not to damage the integrity of the fibers.

The best option is to leave the frozen piece in the fridge for a day, during which time it will have time to defrost without affecting its taste.

It is strongly not recommended to thaw meat on a steak in the microwave or in hot water, because the upper layers begin to prepare during the thawing process, which is why it is difficult to achieve even roasting.

How to cook a juicy steak in the oven and in the pan?

  • Cut the meat into large enough pieces - about 7 cm in length, 3-4 cm in width.
  • Pre slices of raw steak should be marinated - in wine, in soy sauce, you can add spices, such as mustard powder for softness, herbs - for flavor. Do not be afraid to overdo it with spices, the more herbs, the better the meat will smell. Experts are constantly arguing about pepper and salt, some of them believe that it is better to add them already in the plate on the finished piece, and some prefer to salt and pepper at the level of marinating. We chose the second option, so the meat gets a richer taste.
  • Before putting the pieces in the pan, smear them with vegetable oil, so they will burn and splash less. It is also important to remember that the pan is initially heated to the limit, and only then we spread the meat.
  • On a hot frying pan, fry for 1 minute on each side, then reduce the heat and heat the meat for about 5-6 minutes on each side for complete cooking. To the meat came, you can put it in the oven for just a couple of minutes, or just leave it on a warm frying pan for 5-10 minutes. If you want to get a version of the steak with blood, then you need to fry it only for a couple of minutes on each side, and then let it walk a few more minutes on the stove.

Pepper steaks after cooking

When frying in a pan, the pepper simply burns, so you need to pepper the meat when it is removed from the stove or grill. It is enough just to salt it, if desired, you can sprinkle lightly with cornstarch, which will help to form a beautiful golden crust.

Fry steak on lard

Butter often burns while the steak is fried. Therefore, it is recommended to cook meat on the fat of animal origin or in melted butter. That's just thanks to the lard, the steak will have a more pronounced meat flavor.

All the way around

It is customary to fry the steak in a frying pan first, and then bring it to readiness in the oven. We suggest doing the opposite. We bake the steak in the oven at low temper, and then fry in a pan and get a piece of fragrant and juicy meat with a beautiful crust.

Marinate meat after roasting

Marinating meat before frying is possible, but it often complicates the process of obtaining the crust on the steak, besides sugar, herbs and garlic contained in the marinade can be burnt. It is best to pickle the meat after cooking, when it is resting.
Marinade for a new steak
0.5 tbsp. soy sauce
¼ Art. worcester sauce
Green onion finely chopped
2 tbsp. Sahara
4 garlic cloves
1 tbsp. Dijon mustard
2 tsp. balsamic vinegar
Salt pepper
¼ Art. var. oils
Mix soy and Worcestershire sauce, scallions, sugar, chopped garlic, mustard, vinegar and 1.5 tsp. pepper. Put the finished steak in the form and pour the marinade, cover with foil and let stand for at least 5 minutes. Sprinkle with green onions and parsley.

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How to cook a perfect steak

Cooking a flawless steak can be a difficult task even for a skilled cook: small pieces of meat can get ready too quickly, becoming dry and tough, too big to burn outside, and not roasting inside. If you are new to cooking steaks, I recommend using a heavy skillet or grill pan - a coal or electric grill is also great for steaks, but it will be easier to control the temperature in a skillet.

Step 1 - Prepare the Steak

Steak cooking begins with a choice of meat in a store or butcher shop. As a rule, imported beef is used for steaks, and although quality steaks from Russian beef have recently begun to appear, they still use foreign terminology to classify cuts of meat. It’s easiest to train steak steaks. ribeye and striploinhe is New York (in our classification these cuts more or less correspond to a thick and thin edge) - they are soft in themselves, and they will turn out tasty, even if you miss a little with roasting.

Pay attention to the so-called marbling of meat: the fat should be evenly distributed over the meat, then during cooking of the steak these blotches of fat will melt, making the meat more tasty and juicy. Classic Steak Thickness - 2.5 centimeters, and if you buy meat already sliced, make sure that the steaks are the correct thickness, if you take a large piece - try on how you will cut it. So let's get started.

  • If the steak has been frozen, defrost it all night in the fridge and wipe dry.
  • Take the steak out of the refrigerator at least 20 minutes before frying so that it can warm up to room temperature.
  • Smear the steaks on both sides with vegetable oil (I use olive oil, but you can take any odorless vegetable oil instead) and season it generously with salt.

Step 2 - Heat up the pan.

  • Heat the frying pan on the fire above average - it should get hot, but not smoke (if the pan is too hot, the steak will burn from the outside before it is cooked inside, and it will turn out tough).
  • Hiss, which will be distributed after you place the steaks in the pan, will make it clear whether it is heated to the desired temperature.
  • Another way to check the heating of the pan is to drop some water on it: if you heat the pan well, the droplet will gather into an elastic ball that will run around the surface of the pan like mad.

Step 3 - Cook to taste

  • For medium fry, place the steaks in the pan so that they do not touch, and let them roast for 1 minute.
  • Gently turn steaks with forceps (do not damage them, so that the juices do not flow out), and fry for another 1 minute to form a crust.
  • Turn steaks again and reduce heat to medium. Fry for 2 minutes, turn over and fry for another 2 minutes.
  • To test readiness, gently press the steak with your fingertip. The steak with blood should be soft and pliable, well roasted hard, and the middle one, as it should be, will be something in between.

Steak cooking time

You can vary the degree of roasting steaks to your taste, by increasing or decreasing their cooking time. The estimated time below is suitable for a 2.5 cm thick steak. Thicker steaks require more cooking time, and vice versa.

  • Rare (with blood) - 1-2 minutes on each side, give rest 6-8 minutes,
  • Medium rare (weak cooking) - 2-2.5 minutes on each side, let rest 5 minutes,
  • Medium (medium roasting) - 3 minutes on each side, give rest 4 minutes,
  • Well done (well done) - 4.5 minutes on each side, let rest 1 minute.

However, the most accurate (although not always affordable for a beginner) way to determine the degree of steak cooking is to use a meat thermometer.

Step 4 - let the steaks rest

  • Leaving the meat a little to lie down is just as important as it is right to cook it - during these few minutes the juices will be distributed inside the piece, the temperature outside and inside will even out, and the whole steak will become warm, juicy and tender.
  • Remove the steaks from the pan, season with black pepper and place in a baking dish. Put on each steak a piece of butter, cover with foil and leave in a warm place for 4-5 minutes.
  • Remember, let the best steak rest longer than necessary, and not less, it will allow him to acquire the greatest flavor and softness.

Step 5 - Serve the Steaks

  • Steaks require sharp knives without chipping in order to cut the meat evenly.
  • Serve the steaks on hot plates so that they do not cool so quickly.
  • It is believed that good meat sauce is not needed - and if you agree with this statement, just pour steak juices, which are mixed with melted butter at the bottom of the form.
  • Choosing a side dish for steak is a personal matter for everyone, I prefer a green salad.

By the way, the kitchen alchemist Heston Blumenthal also has his own view on the preparation of the perfect steak, which he is ready to share with you:

Good time!
do not quite understand:

These steaks are cut across the fibers and should be 5-6 cm thick,

5-6 is the same diameter?

No, why? This is the thickness of the steak. Here is a picture so you can imagine it more easily:

The text indicates that a regular steak is about 2.5 cm thick, and these steaks are especially thick.

understood thanks. I used to make “cubes” from scrapbooks.

from the tenderloin, by the way, I don’t like it that way, it’s too dieting. :)

Aleksey, could you tell how exactly that part is called ... just the back ?? (how to call the store correctly so that they understand) And where in Moscow would you be advised to look for good meat ...?

in an amicable way, for a real steak - such that it literally melts in the mouth, our meat is not very good. Remember the steak houses, wherever you come, they will surely write to you that Argentinean, Brazilian or Japanese marble beef. Apparently, not without purpose.

So I advise you to look for meat on the same principle. Try stores like “Globus Gourmet” or “Alphabet of Taste” - I will not advise you more, I’m not a Muscovite myself.

Alexey, please tell me
According to your recipe for a beef steak, pieces of meat should be hammered.
And yet ..., is it necessary to do in advance that the thread with meat before cooking so that it is more soft and juicy ??

Katya, steak is not necessary to beat. Standard steak - a piece of 2-2.5 cm thick, having beaten it, you simply turn it into a sole.

What you need to do to be soft? First of all - good meat from the right part of the carcass. In the second - the correct degree of roasting. Someone loves with blood, someone loves completely roasted, but medium roast, when the meat is pink, gives in my opinion the most tender and juicy steak. You can, of course, marinate the meat, but this is more likely to give additional flavors, and not to soften. If you have such a piece of meat that needs to be “softened” - it’s better not to cook the steak, but something else.

I still have no piece)))
Thanks for the advice =)

There is a very interesting way to check steak for the degree of roasting. The truth is easier to show than to tell. My mother-in-law taught me this, she is a cook.
I apologize in advance for the explanations, somehow it’s not in Russian.
For this method, we need our palm, right or left, for whom it is more convenient, and a fork.

And so, the method of roasting can be determined using the definition of "meat stiffness." Grilled meat will be tighter.

To carry out the association of stiffness will help our palm. By turn, we connect the tip of the big man with the tips of the fingers, lightly, effortlessly. Then, with the help of the index finger of the other hand, we lightly press on the formed “pad” under the thumb. The further we move away from the index finger to the little finger, the more it becomes a pad. Now, using the bottom of the fork, gently press the roasting steak, lightly so as not to squeeze out all the juices. That is, you need to make a parallel between the stiffness of the "pads" and the stiffness of the steak.

Blue - Raw - with blood - connect the tips of the thumb and index fingers

Saignant - Rare - still half raw - connect the tips of the big and middle fingers

A Point - Medium - Medium Burner - Connect the tips of the thumb and no finger.

Biencuit - Welldone - well done - connect the tips of the thumb and little finger

Natasha, I heard about this method of verification, however, it was not the tips of the fingers that appeared, but various places in the palm of my hand. But you do not think that professional chefs use it to determine the readiness of steak? :) It is too inaccurate, the surest way is to simply measure the temperature inside the piece, since the difference of 2-3 degrees is already very significant effect on the degree of roasting.

So I definitely did not think of anything :). I do not claim that the method is accurate, but interesting. The chefs certainly do not use it, they have a steak on their gut.
Personally, it is very difficult for me to cook a steak, as well as to please my husband with his degree of roasting.
Yes, by the way, we have many butchers “pierce” steaks to make them more tender. (Use special devices).

Ну, если готовить стейки регулярно, то «рука набивается», и дальше контролировать степень прожарки становится гораздо проще.

Наши мясники тоже используют специальные приспособления — чтобы накачать мясо всякой дрянью, от которой оно лучше выглядит и больше весит. :(

Есть такое приспособление ,название типа что то тентердайзер(лень искать правильное), он либо прокалывает, или если у него мелкие ножички , режет. Одновременно проталкивая во внутрь специи. СЯ такой приобрела. Это вместо если нужно слегка отбить. And here is where to get imported steaks about which you write, now it's “import substitution”! )) I was always confident that the store does not have good meat. We do not have the alphabet of taste, there is Auchan, Metro, Ribbon, and of course all kinds of Spar Lightning Crossroads. Where do you take?

I also had such an opinion, but, alas, I did not see marble beef in the store. Steaks are not imported, only names are imported, but domestic meat. )

Thank you all very much!
Used all the tips from the article and from the comments.
My husband liked it =)
I can add that it is very tasty to eat steak with fresh greens - parsley + basil + what you like from greens.
Before frying, I lightly sprinkled with pepper, salt and ground nutmeg.
Everyone who eats - bon appetit!

kittn, thanks. As for greenery - next time try a few sprigs of curly parsley, fried in deep fat, file. But nutmeg, I would rule out, in my opinion, pepper, salt and butter - that’s all that a real steak asks for. :)

Thanks for the advice! Be sure to try =)

If I understand correctly, then the degree of roasting can be understood by measuring the temperature of the piece? Or did you mean the heating temperature of the griddle?

And I still can not figure out the choice of the right piece. If not cut, then what? In general, the steak in my understanding has always been also quite large in width, it was obvious that this was not a tenderloin. Then what?

Pozhidaev Jr, quite right, the degree of roasting is determined by measuring the temperature inside the piece with a special thermometer. I once wrote about such thermometers here, if from time to time you cook steaks or meat, the thing is extremely useful:

Traditionally, the best steaks come from thin or thick edges. First, take a thin edge, try to choose the one where there will be enough marbling. If this is our meat - it will turn out, most likely, harshly, with the American or Australian, so far, alas, can not be compared. :(

And what temperature inside the piece should be for different degrees of roasting steak?

Elena, the information on the Internet on this topic is very controversial. This data seems to me more or less plausible:

Rare - fried outside, red inside (meat temperature 39 ° - 43 °)
Medium rare - steak with blood, red-pink inside (meat temperature 42 ° - 47 °)
Medium - medium rare steak, pink inside (meat temperature 47 ° - 50 °) - the most popular degree of roasting
Medium well - almost done steak, light pink inside (meat temperature 55 ° - 57 °)
Well done - fully cooked steak (meat temperature> 60 °)

Good afternoon, Alexey! Can you please tell me how to make a delicious beef steak in balsamic sauce or vinegar? once tried at steakhouse dosih it is impossible to forget, the meat was very tender, soft, I think that it was pre-marinated in this very sauce / vinegar and for a long time but nowhere can I find the recipe :-)) Thank you in advance

Katya, I have not tried what you are saying, but I am sure that it’s not about marinade, but about meat.

Firstly, in steak houses, as a rule, meat in acid-based marinades does not withstand, it destroys the structure of the meat and makes it tasteless. Secondly, they use other meat there, not the one we see on the market.

The best way to make sure of this is to buy good beef, American, Australian, Argentine, in general, specially grown for steaks. Most likely, you yourself will understand that it is not a marinade. And the sauce is served to the finished dish to flavor it.

Tell me, please, but the fact that the meat is fried not very long, it is not harmful to health? There will be no pests left? The question is, of course, naive, I just really want a steak, but this detail is a little worried ...
Thanks in advance for the answer!

Olga, look: eating meat that is dangerous to eat raw is first of all pork and chicken. That is why in the restaurant when ordering a pork steak you will never be asked whether to cook it with blood, but always cook it thoroughly. Beef, lamb, duck, game, and so on, it is permissible not to fry until the end - and since it is much tastier, they usually do. If you have no doubts about the quality of meat, you can eat it at least raw, but this is already a matter of personal preference. Most people prefer medium roast roasting - when the meat is pink at the cut and very juicy.

Good afternoon, but do not tell me what sauce is served to the steak, I had dinner once at a restaurant in Belgium and served the sauce to the steak, I really liked it. I would like to try again, in the form of mustard color, but obviously there is something else there, I don’t remember the taste for a long time.

Sergey, how can you answer this question? :) Belgium is a country of good, gourmet restaurants, the sauce could well be the author. In the same way, it could be a demi-glace sauce, or, conditionally, mustard, mushroom sauces and so on. In such cases, it is better to ask for a recipe - after such questions are not abroad, they usually do not look at you like spies.

maybe it was béarnaise sauce, egg-butter sauce with tarragon flavor? This is one of the classic sauces in Belgian restaurants. Other classics: archiduc (creamy champignon) sauce and a creamy-scrolled sauce especially favored by many Belgians (with a lot of canned pepper peas).

Tell me, is it better to take beef entrecote for steak from the upper part of the spinal column? It seems to be called "carbonate". As a rule, the meat there is softer than the back and very marble ...
And yet - somewhere I heard about the fact that a piece of meat is useful to poke through with special tubes so that holes of a few millimeters remain, for better roasting ...

In an amicable way, cutting beef carcass and which cuts are suitable for different dishes is a topic for serious research, and not for comment. I think that for steak they didn’t come up with anything better than a thick and thin edge, but this is my personal opinion.
As for the tubes, in my opinion, this is some kind of heresy. Why do you need such a roast?

Yes indeed, the straws are something completely unsuitable for steak, because the additional holes will lead to the loss of juice, which is not good for the stack of any roasting, as it seems to me.

"Inappropriate"? To the fullness of you, this is utter idiocy, not even in a square, but in a cube.

Alex, tell me, please. I love to cook meat (and generally everything that can be :)) on the grill and always pepper / salted still raw, before frying. And not long ago I heard the advice to salt the meat only after preparation, because otherwise it becomes drier (supposedly, and so it contains natural salts). It seems like salt, pepper and all that is better after cooking. In my amateurish taste, the difference I did not notice. However, if this is the case, tell me if it is critical for meat, game, and so on.
Thank you in advance!

Indeed, it is better not to salt before cooking, but salt near the end of it or just before serving. At the same time, I have not heard anything like this about pepper - it will only benefit!

I read, um, I'm going to cook, thanks!

Good day. The steak that you so appetizing describe this famous Italian "Fiorentina". This is a kind of special white cow, and even in Florence you will not find a good one everywhere. Before cooking, we cook at home on the grill only on a plate, a little black pepper and a little bit of olive oil (if Florentine pepper is not needed and enjoy your meal!

Mom dear, well, where did you see the Florentine bistek here? Truly, you cannot hide anywhere from the all-seeing eye of Italian cuisine connoisseurs! :)

I confirm that it is a good thing, I also do it, but not in cellophane, but in foil or parchment.

In France, where steaks are very popular, the English names for the degree of readiness correspond to bleu [bleu], sagnant [sengyan], à point [a pua (n)], bien cuit [bien cui]. Once a Frenchman explained to me that bleu prepares ps and ps on each side, sagnant - ps and n and ps, and à point - psmuksh (looks left up and shuffles impatiently with his foot) and bien cuit is the mowt. they can rashly call such a steak a sole). I highly recommend sauce au poivre (black pepper cream sauce) to steak! great to have such cooking instructions! I did not know that steaks should be allowed to rest. but it sounds quite reasonable and interesting! thanks for the translation!

Sergey, it is very strange that such steak specialists like the French did not tell you that meat needs to rest, don't you find? :)

find-find! :) Well this is art, and you can learn it endlessly :)

Alex, thank you so much for the recipe. I used to think that I cook meat pretty well after I cooked the steak according to your recipe and understood: Nichitra did not know how to cook meat.

Ogromnoye spasibo za statyu! nakonec-to moy steyk ne podgorel, no i ne bil krovavim! V sleduyuwiy raz postarayus sdelat ewe po-so4nee :)

Alexey, what about the cooking of steaks on electric cookers? in the same place, I will not instantly reduce the fire less ... I’m constantly overheating the meat ... what do you advise?

Yes, I myself only recently encountered electric stoves. Indeed, there you can not instantly reduce the fire, but the temperature of the pan - if it is a high-quality, heavy pan - is also not reduced instantaneously. But you can, for example, remove the pan from the heat and transfer it to the burner with a lower temperature. In addition, now I often practice roasting steaks in a frying pan, followed by fine-tuning it to readiness in the oven.

but if I want to cook myself 2 pieces, then the heated two burners, and then the oven in the electric stove is a luxury :)
another question, but in the pan, where everything is fried without fat, pieces of meat dipped in butter?

No, if with an oven, then two hot plates are not needed - just fry for half a minute on each side, and then 7-10 minutes (depending on the thickness of the steak) in the oven at 180 degrees.
About the oil did not understand the question.

Hmm ... I heard that frying (or laying on the grill) for "crust" or "strips" - only after the oven. Due to much less moisture loss. How correct? Tell me, please!

Moisture loss is inevitable in any case, you were misled about the “much smaller” one. The easiest way to check this is to take two pieces of meat, one to cook like that, another one, and then compare.

For the first time in my life I cooked a steak, it turned out great!
Now lick, walk around second :)

And why do you dry the meat before the hottest? I constantly hear about it but without any special explanations. On the contrary, some of them additionally moisten with juices, sprinkle with juices, etc.

Three times I tried to start explaining, and each time I stopped, because in my opinion, this is more than obvious. :) The water boils at 100 degrees, cools the butter, the piece of meat starts to stew, not grill, etc. etc.

Vegetable oil, for example, on which it roasts boils at about 130 degrees, the difference is not great, the juice from the meat also comes out, etc., etc. Is it possible that a few drops of liquid remaining on the meat directly influence the process so much?

Read about boiling points of different types of oil here - http://en.wikipedia.org/wiki/Smoke_point - and then google the Maillard reaction.

Thanks for the explanations and for helping to understand this science :-)
Please answer one more question:
Many people say that the meat should be fried over high heat but not for the taste and smell of the crust, but because the crust supposedly prevents the juices from leaving the piece of meat and seals the juices inside. How true is this statement?

They lie as they lie. :) Read Blumenthal, he refutes this assertion, and this book of his seems to have even been translated into Russian.

Blumenthal refutes this if you fry a piece of meat at constant high heat. And the question is a little different: does the crust help not to juice the juice if it as it should be a little on the one hand, a little on the other to fry, and then under a gentle temperature regime?

Do you have scales at home?

No, there is no scale. I myself understand that you can not ask a lot, but try, but there are a lot of questions and it just doesn’t work at all.
Besides, I do not quite understand how we can check this with weights?
Here, rather, just observation is needed. Scales Blumenthal argued that the constant heat destroys the structure of the meat and it loses moisture, and when roasting at a moderate temperature, the moisture leaves less.
How with the weights to check the effect of the crust on the care of moisture, if you then catch up with it in the oven at 60 degrees? What to compare? with just a cooked piece in the oven at the same 60 degrees?

Well, yes, of course. Although at 60 degrees I would prefer sous-kind - you will have to cook in the oven for a long time, the meat will be at least a little, but it will dry, and in the sous-type of juices it will take much less.

But then for the purity of the experiment you need to fry one piece to a crust and then weigh it and take the second piece of the same weight as the FIRST AFTER the roast. Catch up with them in the oven and then compare the percentage of moisture leaving.
Did you try?

Then no purity experiment will not work. Do you want to find out whether roasting is beneficial for the final result or not? So take two pieces of initially the same weight.
I did not try.

Sorry for the obsession, just told me about it the chef of one of the restaurants. So I want to get to the bottom of the truth: if there’s something in it, we’re like a cook ...
probably already got :-) ...

I want to - dare, and then tell us.

I quote, with the permission of the author of the blog
from the site http://www.popmech.ru/article/1569-vkus-myasa/

“Fry a piece of meat on both sides to“ seal ”inside the juices,” says the well-known myth of the perfect way to make a juicy steak. Until the middle of the XIX century, meat was first baked and only at the end was fried to create a crust. In 1850, the famous German chemist Justus von Liebig came up with the idea that juices are a valuable nutritional resource, and proposed in his book “Food Chemistry Research” to roast meat at high temperature. In his opinion, this method created a crust, impervious to water and juices, and with further frying the meat remained juicy. The idea of ​​Liebig quickly spread among the cooks and lived even to this day, although it was finally refuted in the 1930s. The crust formed when roasting meat is not waterproof. Proof of this is the prolonged hissing of roasted meat on a heated pan: it is nothing but the evaporation of juices flowing from it. Moreover, at a higher temperature, the meat loses more juice. Why is this myth so tenacious? It turns out that it's all about human perception. When frying, Maillard reactions occur, creating a unique flavor. This causes the tasters to have abundant salivation, which creates the impression of "juiciness" of meat. Thus, Liebig and his followers were mistaken about “objective” juiciness, but they were right that such meat really turns out to be more tasty.

Well, you see, I gave you all the keys from the very beginning.

when frying a steak pan with a lid to cover?

No, of course - otherwise what kind of roasting is it.

good afternoon, tell me at what temperature and in which mode to bring the steak in an electric oven to readiness thanks in advance.

It depends a lot on what kind of cut you make steak, its thickness, and so on, so in this case it’s better to focus not on the temperature in the oven, but the temperature inside the steak.

Alexey, tell me how to salt-pepper steaks? One side? and which side to fry first? or no difference? Is it possible to salt the steak with coarse salt and pepper from pepper mill? many use fine iodized salt in cooking, but I prefer coarse grinding.

Everyone speak. They say you do not have to pepper the steaks before roasting - the pepper will burn. They say it is not necessary to salt in advance - moisture will come out on the surface, the steak will not be fried, but stewed. I’m not the ultimate truth, but I’m salt-pepper just before roasting and instead of fine salt I’d rather crush a little large sea salt in a mortar.

Thanks for the help)

So simple, but delicious, how!

One and the other quite often walk alongside.

Peace to your home, Alexey. A couple of questions arose after reading this article and already formed a small personal experience. What is the temperature of the frying pan that is right for blocking the steak so that it does not cook too fast and does not become tough? I'm afraid of “not too much” sounds rather vague for me - as well as probably for you, a fan of numbers :)
As for the temperature inside the meat - how do these thermometers measure inside? As far as the metal needle is visible - will it not be commonplace to heat up from the surface of the steak, which is definitely hotter?

Hello! To begin with, sealing juices inside a steak using roasting in a hot frying pan is a myth that has long been debunked. Nevertheless, it is still worth doing - just so that the steak has an appetizing grilled crust. The pan should be hot - and since we only use it at the initial (or final) stage, you should not be afraid that because of its heat, the steak will have time to get ready: we just fry it until it is crusted, and the role of the pan is exhausted. And with thermometers it is still simpler - they measure the temperature not along the entire length of the needle, but only in one place, closer to the tip.

I want to try to prepare. There are basically 2 recipes on the Internet: either fry in a pan, or first fry until crusty, and then sent to the oven. The question is, which recipe is better to use?

Коль скоро вы спрашиваете именно меня, я предлагаю вам третий способ, вот этот:

тот способ тоже попробую, но вот конкретно тут мне нужен выбор из этих вариантов, т.к тот нужно варить 2 часа, а приготовить надо за меньшее время((

Тогда жарьте, а потом запекайте. Просто жарить лучше, но тут нужно интуитивно чувствовать и стейк, и оборудование — а второй вариант не так чувствителен к ошибкам.

Спасибо за рецепт! Купил специальное мясо в супермаркете. Получилось ОЧЕНЬ вкусно. Я конечно себя не обижу, но кажется даже лучше чем у аргентинцев в кафе у моего дома.

Great, happy for you! Although better than the Argentines - if this, of course, real Argentines - is unlikely to happen. :))

very informative, I never dared to aim at steaks, only in the restaurants behind them.
but after reading it was decided.
let's go look for decent meat.
then try to make a gas grill.

Just a steak, in my opinion, is a very good dish in order to try to make it yourself. The main thing is to buy good meat and not spoil it, and then eat and think - hmm, this is what, I really cooked. :)

although the meat was found only domestic, it still came out amazingly (you can’t press the photo here)
Pepper took 4 varieties of peas and in a mortar with coarse salt
Thanks, Alexey, for the article!
PS and tomorrow I will make pecan buns !!

Photos can be inserted! If you know what img src is, then so. If you do not know, you can simply upload it somewhere (VKontakte, instagram, etc.) and insert a link into the comments. On health and good luck with buns!

Great steaks turned out. Thank.

Alexey, a good time of day and good to your hut :) the question is that I plan to buy a press gril for the very purpose of cooking steaks (I didn’t find the temperature (plates, grill) to expose on the Internet, it’s understandable by the temperature inside the meat, and yet surface. You can wind 300 degrees and 100 ... in general, such a question. If I can take it straight, I would appreciate it. I plug in the grill socket -> set the temperature. -> I insert a thermometer in the meat - -> bed in the grill -> I clamp on both sides—> I wait while on the thermometer about azuetsya desired me figure (degree of cooking) -> as soon reaches (say to 60S`) rented steak with all the fire and whether it is true where the issue insert please answer.?.

An interesting question: do you want to buy some thing, but should I know all the details of its use? :) Well, yes, we will put it aside, the thing, to the side, because regardless of the tool used, the cooking physics is about the same. The reaction of Maiar is 150 degrees (in fact, not really, but for a long time to explain), it means that the temperature should be such that after you put the steak on the grill / frying pan / where you still laid it, it would not fall less than 150. It depends on the size of the steak, and on the heat capacity of the grill / pan / ..., therefore, only by experience.

And the top bar depends on what kind of roast you want to get. If you want a stronger one, set a lower temperature so that the surface does not burn out during this time, if you want a lower one, the temperature is higher so that a crust can form, however, in any case, you should follow the rule mentioned above.

And when to turn on the outlet - I hope, and without me figure it out.

Thank you, I’m sure to read about the reaction of Maiar, The question was precisely in what to start the experiments ... now it is clear that from 150 degrees.

Wrong, read my comment again.

Stage 2: Buying a Steak

The first thing you need to do is find the right steak to cook. For this it is better to go to a place with a large selection of quality meat. In such places, meat is usually a bit more expensive, but in my opinion it is worth it.

I took a 250 gram select steak. It is small enough for one person and relatively inexpensive. Choose meat that looks appetizing to you! If funds allow, then you can choose a steak even better, but for this lesson this miniature piece will fit perfectly.

When you are in the store, make sure that you have the remaining ingredients, such as olive oil, butter, salt, pepper and garlic. There is a great opportunity to buy some fresh heads of garlic if you do not want to use garlic powder.

Stage 3: Meat Preparation

When you return home you have to let the meat warm up. In the store it was in the fridge, it was very cold there. Cooking cold steak is not a good idea.

First, unpack the meat and let it lie on the plate. While it lies, use salt and pepper to season the steak. Sprinkle from all sides, do not regret the seasonings.

It usually takes 20 minutes to warm the meat, it all depends on the size of the piece and how much it was frozen. It is important to thoroughly heat the meat so that during the cooking in the pan did not get a cold middle.

While the steak is warming up, do not waste time and make sure that all other devices and ingredients are ready. Put the pan on high heat. Before it gets hot, pour so much olive oil so that it hides the bottom of the pan. You will need a lot more oil in the later stages of the process.

Stage 4: Steak Roasting

The next step is very important and can be dangerous. At this point, the pan should be very hot. You will use tongs to place the steak in the hot oil. At such high temperatures there will be a lot of splashing so be careful when turning over the steak.

After you have placed the steak in the pan, start the countdown, it should lie for 1 minute. After one minute has passed, turn it over with the other side and leave it for another 1 minute.

After a minute has passed, turn the steak sideways to fry the edge. Keep it until the edge is painted the same way as the rest of the meat. Do it on both sides. Tilt the pan so that oil accumulates on one side of the pan, it will be more convenient to fry the edges of the steak. As in the photo above.

You must constantly turn the steak at intervals of 1 minute until you feel that it is already well roasted. The total duration of this stage depends on your preferences and the thickness of your steak.
Now you are ready for the next step.

Stage 5: Cooking the Steak

By this stage, the steak is already fried on all sides and the meat juice is sealed inside. Slow down the stove, medium heat.

It's time to cook meat to the degree of cooking you like. There are no exact instructions on cooking time, it depends on the thickness of the steak, the heating of the plate and other factors. You just have to check the meat often enough to make sure that it is ready or you need to hold it still on the stove. For this lesson, I cooked my steak medium steak, leaving a small pink part in the middle.

Now, when the pan is not so hot, you still continue to turn the steak at intervals of 1 minute.

It is time to add garlic and butter. Cut a good piece of butter and place it on the pan generously seasoning it with garlic. I used garlic powder, because there wasn’t fresh on hand. Continuing to turn the steak, let the meat soak all this blessed taste. Keep in mind that I am describing how to make the perfect steak, and not healthy.

I cooked this steak in just 8 minutes, turning every minute to get an average roast. Again, I remind you that it all depends on the thickness of the piece and the cooking temperature, so I can not guarantee you exactly the same result in 8 minutes.

Use tongs to check the meat. When it feels like the piece of meat has begun to thicken, this is probably the average roasting.
After you had cooked the steak in the pan for enough time, it was time to pull it out and place it on a clean plate.

Stage 6: Take Your Time

Have you finished cooking steak and are you already going to eat it? PATIENCE!

It is necessary to allow the meat to rest before cutting it.

To make the steak really juicy, after cooking, the meat must be given a "rest". If you are cooking a medium-steak steak and immediately cutting it, the juice will flood the entire chopping board. As a result, the meat will turn out less juicy, less aromatic and with an insufficiently saturated taste.

Let the meat rest for 5 minutes. If you are not so patient, enjoy a bottle of beer to your liking (if age allows!).

Stage 7: Eat and Enjoy

You were patient enough. You waited 5 minutes. Now you can enjoy the amazing taste of homemade steak cooked at home.

This steak does not require any sauces. The sauce will only destroy its natural flavor that you created on your stove.

Stewed vegetables and cold beer perfectly complement your meat masterpiece. Enjoy!

2. Decide in advance which steak you need.

If you think that “steak, he is a steak”, you are mistaken. There are about a dozen types of this roasted meat. In principle, they can be divided into three groups:

  • Marble Steaks. They are made from the so-called marble meat: soft, soft, veined with fat parts of the back and sirloin (thin and thick edges). This type of steak includes popular ribeye and striploin.

  • Lean Steaks. Prepared from tenderloin. They are also distinguished by tenderness, but at the same time due to the smaller amount of fat, a little less calories. These include, for example, filet mignon and chateaubriand.
  • Alternative steaks. Prepared from other parts of beef carcass: shoulder blades, flank and so on. These steaks are less fat and soft, rarely have the right shape and may contain tendons. They are more likely to suit lovers of "real" meat, which can be torn apart ... This type of steak includes flank, scurvy, top blade and so on.

Only having decided what exactly taste and nutritional characteristics you need, go for the meat.

3. Do not buy just beef pulp.

Partly repeat the previous paragraph. The rules are tough: to get exactly the steak that you want, you need to choose meat from well-defined parts of the carcass. Skurt steak is always groin. Top blade paddle. Ribeye and striploin - back and sirloin. Filet mignon is cooked only from the finest tenderloin - and nothing else!

4. Do not be wise

If you are not an expert in the selection and cooking of meat, better restrict yourself to the classic, most popular and easiest to prepare types of steaks - marble (ribai) and lean (filet mignon). The premium portions of the carcass from which they are prepared will be quite edible, including in inexpensive meat.

But alternative steaks will be tasty only if they are cooked from truly good, seasoned meat from bull meat, fed by grain.

5. Check meat quality before purchasing.

Meat for rib-steak should be soft and marble, that is, with distinct veins of fat.

The quality of the meat for filet mignon can be checked as follows. Press down the cutting with your finger: it should give in easily, but as soon as you remove your finger, quickly take the old shape.

Now we will not talk about the quality of meat for other types of steaks: it is difficult for a non-professional to determine the necessary characteristics, therefore it is better to dwell on the classics.

6. Frozen meat allowed

But it is important to take it only from trusted vendors, so as not to run into a “second-fresh product” or the wrong part of the carcass.

Remember, this option will require competent defrosting. In no case do not thaw meat in the microwave or in the sun: a jump in temperature will lead to the loss of precious juice, and this will worsen the taste characteristics of the future steak.

Approximately one day before the planned frying, place the beef from the freezer in the main compartment of the refrigerator. So the meat will be soft, but will not lose juiciness.

In general, you can not defrost the meat at all.

3. Or do the exact opposite: freeze before frying

It sounds original, but, as the experiment shows, the output is an unexpectedly interesting result: a very juicy steak with a soft pink core.

The bottom line is that when defrosting the meat loses some of the juice. And if it falls on a hot frying pan frozen, it instantly becomes covered with a crust, which fixes the juice inside.

4. Marinate only when needed.

Do not marinate, if you plan to cook a classic steak of tenderloin or marble meat - the same rib-eye or filet mignon. Due to the softness and juiciness, they are good in the natural - only with salt and pepper - the form. Marinade can interrupt the taste and add some viscosity to the steak.

Another thing, if you still decide to take a chance and cook an alternative steak. In this case, marinating is desirable, otherwise the meat at the outlet will be too hard. Marinades, there are many, choose to your taste.

5. Thoroughly dry the meat.

Before roasting, blot the meat with a paper napkin to remove any excess moisture from the surface. If you do not get rid of the liquid, the steak in the pan will cook rather than fry.

To remove moisture for sure, you can sprinkle raw meat with cornstarch.

And a way for perfectionists. Take a disposable foil form, pierce it in several places with wooden skewers (so that you have a kind of grid inside the form) and place the meat wrapped in a paper napkin on this grid. Let it stand like this in the fridge for about 24 hours. Perfect dryness guaranteed.

However, if you have a grille, you can do without skewers.

6. Let the meat weathearted

Let him lie down in the air for at least 20-30 minutes. During this time, the meat will be weathered around the edges and covered with a light crust, which during frying will keep the juice inside the piece.


7. Do not salt and pepper!

Of course, this recommendation is again related to classic premium steaks, which are prepared without marinade. Salt and pepper such meat is better after cooking.

If you salt the steak during frying, meat juices will penetrate out. As a result, you get a tighter piece than you could.

Here we make a remark: many ignore this recommendation, because they prefer just such a bit harsh type of meat. Experiment. In this case, you can rely on your own taste sensations.

If we are talking about alternative steaks, then they should be marinated or salt-pepper and smear with olive oil before frying.

1. Choose the right pan

The ideal choice is a grilled pan or a plain pan with a thick bottom (it would be nice to have a cast iron). The thick bottom of the pan ensures that after heating it will keep the temperature at one mark for a long time.

If the bottom of the pan is thin, it quickly cools. This means that the meat is not fried, but rather cooked in its own juice.

2. Consider the choice of oil

Butter adds fat to the meat (softness) and taste. What would you like? Some recommend frying in olive oil, adding a little creamy closer to the final.

Others advise Food Tips: How to Cook the Perfect Steak Exotics - liquid peanut butter: it has a soft aroma that will give the steak tenderness and originality.

However, if you cook a rib-eye or another steak of marble meat, additional fat is not necessary. You decide, but go to this point consciously.

Another important point is the boiling point (smoke) of Smoke point oil. If the fat is smoked, it will give the steak an unpleasant taste. Therefore, it makes sense to choose for frying vegetable oils boiling at elevated temperatures.

For example, unrefined sunflower and linseed oil for cooking steaks will not work. They start to smoke already at 107 ° С, while the temperature of a well heated pan is 150 ° С and higher. Extra virgin olive oil and unrefined peanut oil tolerate up to 160 ° C. Cream, coconut, unrefined sesame do not smoke up to 170 ° C.

Fine options are refined sunflower and avocado oil: they begin to smoke after 200 ° C.

3. Get a thermo needle or learn how to do without it.

The degree of roasting steak is determined by the temperature inside the piece of meat. Its easiest to measure with a needle thermometer.

Common degrees of roasting look like this:

  • 38 ° C and higher - raw / blue (steak with blood),
  • 48 ° C and above - rare (very slightly roasted),
  • 52 ° C and above - medium rare (slightly roasted),
  • 58 ° C and above - medium (normally roasted),
  • 63 ° С and higher - medium well (well done),
  • from 74 ° С - well done (very well done).

If you do not have a needle, you can roughly determine the level of roasting by pinching meat with a finger.

Steaks blue and rare to the touch are the same as the muscle tissue at the base of the thumb: press it with the index finger of your other hand and feel the softness.

If you squeeze the tips of the thumb and forefinger, the muscle will tighten and the base of the thumb will resemble steak roasting medium rare. Large and medium - medium. Large and nameless - medium well.

Well, joining your thumb and little finger, you feel about the same pressure as when you click on a well done steak.


1. Pre Fry Steak In The Oven

This technique of How-To Reverse Sear A Steak will allow you to get the most uniform roasting without gray, overcooked meat around the edges.

Put the steak on a baking sheet and bake at a temperature of 90–95 ° C for 30–60 minutes - depending on how much roasted steak you want to get at the exit.

If you need a steak with blood, then the episode with pre-roasting in the oven can be omitted.

By the way, in a similar way, you can restore the taste of already cooked, but cooled and lay down steak. Place it in the oven at 120 ° C for about 30 minutes, and then fry in a pan on both sides to return the crisp.

2. Heat the pan

Let her stand on high heat for at least 8–10 minutes. Better - more. The chef of the Alinea restaurant in Chicago, for example, recommends 12 to heat the cast iron skillet for half an hour.

Затем добавьте масло, подождите ещё несколько минут, пока оно прогреется, и лишь затем выкладывайте стейк.

3. Обжаривайте стейк при высокой температуре

По 1,5–2 минуты, в зависимости от желаемого цвета корочки, с каждой стороны. Во время жарки белок — прежде всего на поверхности куска мяса — сворачивается и превращается в своеобразную плёнку, которая блокирует выход жидкости. Это значит, что обжаренный на сильном огне стейк останется сочным внутри.

Только затем убавьте огонь до маленького, накройте мясо крышкой и дайте постоять ещё 1–5 минут — в зависимости от желаемой степени прожарки. This recommendation applies to steaks from fatty and juicy marbled meat.

Readiness to check with a needle or finger. You should not cut or pierce a steak with a knife: juice will flow out of the meat.

If we are talking about lean lean steaks, the technology will have nuances. Fry steak on both sides until golden brown appears, add a little more butter (for example, butter) to the pan, and also - if desired - favorite spices (the same garlic) and herbs (rosemary, lavender, thyme, sage ...) . Reduce the temperature to medium and continue to fry the meat on both sides, pouring it with the exuding juice. So the steak will get the right roast.

4. Bring to the desired degree of roasting in the oven

On a pan covered with a lid, steaks are perfectly prepared with a degree of roasting up to medium rare. If you want to get a really deep-fried steak, place it in an oven preheated to 180 ° C immediately after frying on all sides in oil.

The time spent in the oven depends on the desired level of roasting:

  • medium rare - 4 minutes is enough
  • medium - 7 minutes
  • medium well - 10 minutes
  • well done - 14 minutes.