How to cook beef: recipes of various dishes and tips

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2018-03-28 05:20:19

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Beef – very delicious meat product which is consumed worldwide, and there are thousands of recipes of its cooking. The peculiarity of this meat is that it can be eaten even in their raw form, and the steaks and meals are often served with blood. Here are only the best recipes that describe how to cook beef soft and juicy.

All about steaks

In the CIS countries very often you can find such unique dishes like pork steak or chicken. In fact, it's just fried meat. These steaks are fried only of beef from different parts of the carcass and different types of meat. To make the meat juicy and tasty, first and foremost you need to understand doneness. The cooking includes not only steaks, but also all the other dishes of veal or beef. Therefore to know the degree of readiness of meat is essential.

Varieties of roasting beef

As already mentioned, the beef can be served even in raw. During heat treatment there are only 5 main degrees of roasting (actually a bit more, but it already belongs to the chefs at fancy restaurants, the common man is sufficient to know only 5 types).

Rare – this is the minimum degree of readiness of meat temperature in the middle of the piece is around 38 degrees. This degree of doneness is called "blood". So it turns out that on top of the meat clutched a crust, but inside it is warm. It is considered the most soft and juicy, but not everyone loves that kind of cooking.

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Steak with blood

Medium rare – in this case, the beef is a little much more prepared, she's still half-baked, but the meat inside the piece is much hotter (to 58 degrees).

Medium – a classic preparation of beef. In this case the meat is not raw, and the cut has a nice pink color. Medium is the most popular and the most common roasting. Meat is still tender and juicy, it is not moist, but not soggy. The temperature inside the meat should reach 63 degrees.

Steak medium rare

Medium well-the meat is almost ready, it just flows slightly pink juice. Beef is becoming more rigid and have much less juice, the internal temperature of meat up to 80 degrees.

Well done – ready meat, the cut is not visible any traces of blood, the juice of white. The beef is already becoming quite hard and dry. It is not recommended to bring the meat to a state of complete readiness.

Steak doneness maximum

Roasting and marinating steaks

When all became clear with the degrees of doneness of meat, you can begin to learn how to cook steak in a frying pan. The most expensive and tender steaks are considered "Filet Mignon" fried from the Central part of the tenderloin. Also very popular and delicious steak is considered the "sirloin" from the rib part of the animal and the rib steak thin cut.

Before you cook the steak in the pan, the meat will first need to process. From the selected parts of the carcass of the animal to cut off a piece weighing from 250 to 350 g – ideal weight of product in the preparation of classic steak.

The Meat should be put in any pot, pour a small amount of olive oil, add sea salt, pepper. Put the sprig of rosemary and thyme. By and large, for classic cooking steak don't need anything else, let the meat marinated for some time, and then you can start cooking.

Please note! Many people, including chefs, before marinating and cooking the meat slightly discourage. You should not do that, and therein lies the peculiarity of the steak that is fried just a piece of meat on the grill or pan.

Heat treatment

Beef steak

Now you can proceed directly to the cooking beef. To prepare this dish at home, it is recommended to get a grill pan, it has the necessary bars and a thick bottom, which is extremely important for cooking steaks. But if such a utensil is missing, then prepare the soft and juicy beef in the restaurant for a traditional pan.

On the fire to put the frying pan and heat it. This is a very important condition, otherwise the meat might stick to the pan and will have an unattractive appearance. You should also pay attention that the pan does not need to add any fats and oils, because the meat was marinated in a little olive oil. When the pan is hot, you should put a piece of meat and start frying process.

Cooking Time depends on the roasting. If you want meat with the blood, enough to fry for 4 minutes on each side, and you can bring to the table. For medium rare beef in addition, prepared 8 minutes in the oven at a temperature of 180 degrees for the maximum degree of readiness to keep the meat in the oven, you need about 12-15 minutes.

This process of cooking meat over,as you can see, everything is easy and fast, serving steak, it is possible to a variety of side dishes and salads.

Please note! To properly cook a steak, only turning them once. That is, put into the pan, waited 4 minutes, turned it over and put it in the oven. Flip the meat repeatedly is prohibited, it will be less juicy and tender.

What can you make out of beef for the second

This type of meat there is a huge number of different dishes. The average person likes simple and straightforward food, so you can cook a beef steak, as in a cafe or restaurant. Originally a steak called whole roasted piece of meat from the head portion of the tenderloin, now very common varieties of beef, from this product and the recipe.

beef Steak

For production you should take: 400 grams quality beef mince, salt, pepper, rosemary. As a garnish recommended serve vegetables. You need to take: 100 g eggplant, 100 g green pepper, 100 g tomatoes 120 g mushrooms.

How to cook a steak

The First step is to season the meat with necessary ingredients, and well stir it. From stuffing make two large patties with a thickness of about 3 see the Eggplant should be cut into not very thin slices, pepper strips, mushrooms cut into 2-4 pieces, and the tomatoes in half. All the vegetables place in a bowl, season them with a small amount of vegetable oil and herbs, you can use soy sauce.

Put on the fire a frying pan, adding a little vegetable oil. When it is well warmed up, you can start frying. To cook the steak should be for 10-12 minutes for medium cooked. In this case, the meat can be flipped several times.

When the meat is ready, the pan need to wash and fry the all the vegetables. It is recommended to cook them very long, so they were ready outside, but inside had a little crunch. This degree of readiness of vegetables is called al dente.

Please note! Tomatoes are quite difficult to fry, you can miss the moment when they are whole vegetables turn to mush. Therefore, you should cook them for 2-3 minutes, not more.

Now you know how to cook steak of beef, so it turned out really juicy and tasty. The dish can also apply a small amount of deep-fried or pan-fried potatoes.

Beef steaks

In this case, the recipe is a little different from the usual chops. The beef must be cut into pieces of approximately 100 g and it is well tenderize with a hammer. Add salt and pepper. To quickly cook the beef in this dish, you should make a simplified version of the breading.

Slices of beef

In a deep bowl, mix the flour and two eggs, add a little salt, mix well. The consistency of the batter should be like thick cream. Put on fire a pan, add a little butter (you can substitute vegetable), fried chops with two sides for several minutes. Top should be Golden brown. Not peredergivaete the meat in the pan, as soon as you reach the desired color of the batter – will end up cooking soft chops of beef. As in the previous case, serve the dish with vegetables and potatoes.

Recipe of the yummy steak

By and large, the cooking process is a little different from the previously described recipe of cooking steak, but in this case you will use an unusual marinade. For the preparation you should take:

  • Beef thin rib cut – 800 g;
  • Soy sauce – 50 ml;
  • A few cloves of garlic;
  • 1 g ground ginger;
  • Red and black pepper;
  • Vegetable oil.

Cooking beef

Step-by-Step process of cooking rump steak (as in good restaurants):

  1. Cut the meat into pieces approximately 200 g and put them in a deep container.
  2. In a separate vessel mix the soy sauce, chopped garlic, ginger, several kinds of peppers, vegetable oil and very little salt (remember that soy sauce itself is quite salty).
  3. The pickle to pour over the meat and put it in the fridge for 1-2 hours. Before how to cook beef entrecote, it should be understood that the longer meat is marinated, the more tender it will be after heat treatment.
  4. Put on the heat a griddle pan (conventional) and, not pouring on of oil, fry the meat in the pan for 4 minutes on each side. Bring to readiness in the oven. The duration of cooking in the oven depends on the chosen degree of roasting.
Fried steak

Quick to cook beef

If you don't have much time for marinating, food processing and other industrial processes in this case, it is possible to prepare a tasty dish of meat and mushrooms in a mild sauce. When you choose that you can cook beef in the second, it is recommended to pay attention to this recipe. To cook for four people you will need to take:

  • 600 g beef the cue ball or any other lean part of the carcass;
  • 300 g mushrooms;
  • 1-2onions;
  • 50-70 g of ketchup and sour cream.

Preparation should begin with slicing the meat, it should be cut into sticks, such as sliced should have the bow. After wash the mushrooms and cut into their plates. Put on the fire pan, fry a little on her meat, then add onion and mushrooms to cook for another 5-7 minutes. Then in a pan add the required amount of sour cream and ketchup, stir and bring to taste with salt, pepper, rosemary and any other favorite spices. Simmer for another few minutes and serve.

Kobe beef

Many people simply do not know how to cook Kobe beef on a pan and it turned out tender and juicy, they believe that with an expensive product should work in a special way. In fact, everything is much simpler, this product is much more difficult to ruin, as it has an incredible tenderness.

The brewing Process is exactly the same as the regular steak, marinate the meat must be exactly the same. The only – do not add a lot of spices, just use salt, pepper, fresh rosemary and thyme. Otherwise, this type of meat will have a distinct taste of spices, and you will not be able to fully enjoy such an expensive product. It is also not recommended to use the degree of readiness than medium, otherwise it will not be noticeable special differences between normal and marbled beef.


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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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