How to cook beef steak correctly. Beef steak: everything according to the rules. How to cook beef steak correctly?

Chopped beefsteak is loved in many countries around the world. The juicy beef patty is made from 100% beef with onions, salt and pepper and then grilled. Serve steak with egg or as a hamburger - on a bun, seasoned with mustard and ketchup, with onions, tomatoes and pickled cucumbers.

The dish is so popular that it is prepared in establishments of any level: from expensive restaurants to small cafes. How to cook the perfect steak at home? Yes, very simple! You will need the “right” piece of beef, a sharp knife and a toasted frying pan.

In modern cooking, it is allowed to prepare chopped beefsteak from minced meat, chopped with a knife or through a meat grinder, not only from beef, but also from pork, with the addition of vegetables and eggs, in breading and batter. In short, there are a great many options.

In today's recipe, I'll be cooking a rib eye steak in a skillet, with minimal additives to maintain the purity of flavor, texture, and exciting meaty aroma. The result will be a well-fried steak, juicy, with a golden brown crust - I hope the photos turned out expressive.

What meat to choose for steak?

To make the dish juicy, it is important to choose the right meat. Young beef tenderloin or shoulder is suitable. The tenderloin is very tender, lean and without connective tissue, but quite expensive. The shoulder cut contains enough fat to make the steak juicy, and there is little connective tissue, and this part of the cut is more affordable.

How to cook minced beef steak

I cleaned a piece of fresh beef pulp (shoulder) from all connective and intermuscular films and dried it with a towel. To make the steak juicy, it is best not to grind the meat in a meat grinder, but to chop it with a knife/hatchet. I cut a piece of pulp into slices about 0.5 cm wide - always across the grain. For slicing, it is most convenient to use a large and sharp knife.
I cut each piece into long sticks about 0.5 cm wide. Then I crushed the sticks into small cubes - it should look like cutting brunoise (like Olivier).
And after that, she chopped it further - she passed it over the minced meat with a sharp knife several times, chopping with the knife from top to bottom, so that the pieces of beef became even smaller, like minced meat. For beginners, it will be more convenient to chop in portions. You can speed up the process if you use not just one knife, but a pair of knives of the same size or a meat hatchet.
I peeled the onion and cut it into small cubes. In order for the minced meat to keep its shape well, you need to take 180-200 g of onion per 500 g of beef (3 medium onions). If you add too little onion, the steak will be dry, and if you add too much, excess liquid will form and it will fall apart.
Combine the onion and minced meat in a deep bowl, add salt. Mix thoroughly - you need to knead for 7-10 minutes, with passion, knead and pinch so that the onion releases juice and the minced meat becomes plastic and dense. After kneading, I beat the minced meat thoroughly, hitting it forcefully against the edges of the bowl so that it compacts, the plasticity of the fibers increases and excess air escapes.
Using oiled palms, I formed round pieces. Serving size is approximately 80 grams. Thickness - about 1.5 cm, diameter - 8 cm. There will be 6 blanks in total.
Heat up a frying pan - cast iron or grill will do. It is best to fry in ghee or refined vegetable oil. Butter will not work; it will burn and smoke. To ensure that the steak retains its shape during frying and does not “puff up,” it must be periodically pressed down with a spatula, but not too hard so that the meat juices do not leak out.
You need to cook for 4-5 minutes on each side, 8-10 minutes in total, the heat should be medium, without a lid. I add pepper during frying, then its aroma is better revealed.
Traditionally, chopped beefsteak is served with an egg - when cut, the yolk slowly spreads, serving as a kind of sauce that harmonizes perfectly with the beef cutlet. To make the fried egg smooth around the edges, it is usually prepared in tin molds. To do this, I heated a frying pan with vegetable oil, put a molding ring into it (diameter 8 cm, also greased the inside with oil to prevent it from burning), heated it and beat in 1 whole egg. Cooked over medium heat for about 2-3 minutes. Added salt and pepper to taste.

Beef steak should be served immediately after cooking, while still hot. The egg is placed on top of the cutlet. Can be topped with vegetables or assembled into burgers. Enjoy your meal!

One of the classic European recipes is minced beefsteak, the recipe of which is similar to the method of preparing cutlets, but has some significant differences: the formed products do not need to be breaded, but fried in hot oil until the degree of doneness suits your taste preferences. This dish will be an excellent addition to any side dish: vegetables, pasta, cereals.

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How to cook a delicious beef steak according to a step-by-step recipe with photos

Appetizing, juicy meat, decorated on a plate with herbs and fresh vegetables. Isn't this what a perfect dinner looks like?! Of course, perhaps many housewives prefer cooked fish or poultry, but I am sure that all men will appreciate such a delicacy. Today I want to tell you my method of preparing beefsteak, which literally means “piece of beef.”

Traditionally, this dish is prepared with a minimum amount of spices and other additives.
Taking into account all the rules and recommendations, let’s fry a juicy and very appetizing beef steak in a frying pan. Kitchen appliances and utensils: hob or stove, kitchen hammer, frying pan, knife, cutting board.

Ingredients

Beef	500 g
Salt	2 pinches
Ground black pepper	taste
Olive oil	1 tbsp. l.
Lemon juice	1-1.5 tsp.
Butter	30-50 g
Onion head	1 PC.

Let's start the cooking process

We wash 500 g of beef in running water and remove the tendons.
Cut the prepared meat across the grain into pieces approximately 2 cm wide. All pieces should weigh 100-150 g.
Cover each slice with cling film and lightly beat with a kitchen hammer on each side.
Did you know? If you, like me, use thigh pulp in cooking, then it is better to marinate it for several hours first. Then the finished beef will be softer and juicier.
Peel 1 onion and cut into half rings.
Place chopped onion and beef slices in a deep bowl. Season with 1 tbsp. l. olive oil and 1-1.5 tsp. lemon juice.
Sprinkle with a small amount (1 pinch) of ground black pepper. You can add other spices you like to suit your taste.
Let it marinate for 2-3 hours.
Place the prepared beef slices on a very hot frying pan. During the frying process, salt each side in turn.
Read also: Recipe for Lula lamb kebab. Calorie, chemical composition and nutritional value.
Fry the meat for 4 to 15 minutes, periodically turning it from one side to the other. Cooking time depends on what kind of steak you want - rare or well-done.
You can put a piece of butter on the cooked, still hot steak, so the meat will turn out even juicier.

Video recipe for cooking beef steak

I suggest you watch a step-by-step recipe for preparing a delicious steak in a frying pan. In addition, in this video you can see how to make meat of different degrees of roasting.

Basic truths

To prepare steak, you can use the head part of the tenderloin, the flesh of the thighs or the back . You should only use fresh meat; it is better to avoid frozen meat.
It is better to beat the meat with the side of the kitchen hammer where there are small teeth.
It will take 5-6 hours to marinate beef in the refrigerator , so it will work faster if you just leave it in a cool place for a few hours.

You can also use vinegar, mustard or herbs for pickling . Basically what you would normally use for this process.
Before frying, the meat must be allowed to warm up a little.
The hotter the pan is for cooking, the more juicy the finished meat will be. If you are using a grill pan for frying, you do not need to oil it first. If you have cast iron, put 0.5 tbsp on it. l. butter.
There is another way of frying: each slice can be dipped in olive oil, and then, all sides around the perimeter, in a coarsely ground mixture of peppers. The finished steak will look very appetizing and become more spicy.

How to decorate and what to serve with

An excellent side dish for this dish would be vegetable purees, potato or rice dishes, and a salad of seasonal vegetables. The cooked steak can also be served separately, with a piece of bread or pita bread. In addition, the taste of cooked beef will be emphasized by a glass of dry red or white wine.

This dish has become international; you can find it on the menu of any restaurant in any country. Despite the fact that a classic steak is usually called a fried piece of beef without any additives, today, to create such a dish, the rules have become more loyal. Many people use other methods of preparing ingredients, decorating and serving.

For example, now you can often find chopped beefsteak, which is the prototype of ordinary cutlets, since it is prepared from minced meat. In addition, now the type of meat you choose is not so important; if you do not want to use beef, then you can easily prepare a pork steak. A very satisfying dish for breakfast or dinner would be steak and eggs.

Choose the cooking recipe that you like best , and be sure to pamper your loved ones with healthy and tasty dishes. If you have your own secrets for cooking meat dishes, share them with me in the comments on the site, and I wish you bon appetit!

How to cook beefsteak from minced meat?

The classic dish involves frying a piece of beef tenderloin in a frying pan and is simple to prepare. A steak made from homemade minced meat will be no less tasty. You need to cook from young meat; beef tenderloin, the most tender part of the carcass, is best suited for these purposes.

The meat is chopped with a knife, chopping it into minced meat, but you can grind it in a meat grinder with a large mesh. One chopped beefsteak requires 90 g of minced meat; special ones of different heights and sizes are used for shaping.
Modern chefs prepare no less tasty steak from minced chicken, pork, and turkey. Grilled, baked or steamed.
A classic addition to minced meat is onion. It is not minced in a meat grinder, but chopped very finely, so the minced steak will be as juicy as possible.
Knead the minced meat thoroughly with your hands for 5 minutes to soften the onion. The mass needs to be beaten, tossed several times until the structure changes and the mixture becomes solid and does not crumble in your hands.
Use a minimum of flavoring additives; it is better to limit yourself to ground pepper and salt.
Before frying, the workpieces are left to warm up to room temperature for a while.
It is better to grind the meat after it has been frozen, this way you can achieve the same size of pieces.
Sometimes the minced meat is not juicy enough as we would like. To avoid this, add fat or grated ice butter to the mixture.

Minced beefsteak in a frying pan - recipe

Definitely tender and juicy ground beef steak comes from minced meat. This option will be appropriate if only a frozen base product is available or taken from a part of the carcass that is not very suitable for the dish. It is convenient to cut without allowing the beef to completely defrost. The suggested amount of ingredients will yield 4 full-sized steaks.

beef – 700 g;
lard – 100 g;
milk – 40 ml;
egg – 1 pc.;
onions and garlic (optional);
salt, pepper, oil.

Chop the meat and lard as finely as possible.
Add finely chopped onion and garlic.
Knead the minced meat, add milk, egg, salt and pepper, beat the mass.
Form round cakes 1.5 cm thick and place on an oiled hot frying pan.
Fry the minced beef steak over moderate heat for 10 minutes on each side.

Minced pork steak in a frying pan

You can cook chopped steak from minced pork in a grill pan or a regular cast iron pan with the addition of beef, which will add classic shades to the taste of the dish and make the product more structured. As an addition, you can serve any sauce to your taste or use assorted vegetables and herbs as an accompaniment.

pork and beef tenderloin – 300 g each;
cream – 150 ml;
salt, pepper, oil, spices.

Cut the meat as finely as possible.
Add cream, salt and pepper, knead thoroughly and beat.
Form into round cakes up to 1.5 cm thick.
Fry the minced steak in an oiled, heated frying pan on both sides until fully cooked.

Minced chicken steak - recipe

Ground chicken steak is prepared from the most finicky part of the carcass - the lean and neutral-tasting breast. On the one hand, this allows you to give the dish absolutely any taste, on the other hand, it requires adherence to a certain technology. More specifically, the breast must be chopped not too finely, marinated, then fried over high heat and simmered under the lid.

lemon juice - 40 ml;
oil - 25 ml;
chili - 1/2 teaspoon;
clove of garlic - 2 pcs.;
ginger – 1 teaspoon;
turmeric - 1/2 teaspoon;
chicken fillet - 3 pcs.

Whisk together the juice, oil, chili, grated ginger and garlic.
Slice and marinate the meat for an hour.
Fry the prepared portions in a hot frying pan for 1 minute.
Reduce heat, turn over and cook covered for 3 minutes.
Turn over and cook the chicken steak for another 2 minutes.

Tatar steak made from raw minced meat - recipe

Tatar steak made from raw minced meat - a French classic - is not a dish for the faint of heart. To emphasize the taste of the dish, fixed ingredients are added to the minced meat: gherkins, onions and mustard, and components that can further enrich the dish: capers and Worcestershire sauce. Raw yolk on top - can be replaced with homemade mayonnaise or a more complex sauce.

veal - 100 g;
gherkins - 2 pcs.;
capers - 10 g;
shallots - 1 pc.;
Dijon mustard - 1/2 teaspoon;
Worcestershire sauce - 1/2 tsp;
yolk - 1 pc.;
tabasco – 2-3 drops;
salt pepper.

Finely chop the veal, gherkins and onions.
Stir, add mustard, both sauces, capers. Season.
Spread on a slice of toasted bread.
Make a well in the minced meat and beat in the yolk.
Serve immediately with sauce and a glass of red wine.

Minced beefsteak with egg

A steak recipe made from minced beef and pork with an egg is well suited for breakfast, given the high protein content in the dish. At the same time, enjoying how the egg yolk breaks and soaks the pieces of meat, making them juicier and tastier. To ensure that the whites set quickly and the yolks retain their liquid texture, the eggs are fried covered.

beef and pork – 300 g each;
egg - 4 pcs.;
butter - 40 g;
seasonings to taste.

Cut the meat into small pieces.
Season and form into 4 flatbreads. Fry for 7 minutes on each side.
Melt the butter in a large frying pan and beat in the eggs, spaced apart.
Fry covered for 5 minutes and place on top of the steaks.

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Ground turkey steak

Minced beefsteak - the good thing about this recipe is that you can move away from the classics, which involve the use of beef, and prepare a dish from ground turkey. To make the products juicy and fluffy, you need to add fats to the minced meat - cream and butter, grated onion, ground crackers and an egg. Stir and cool. This will strengthen the mixture and make modeling easier.

minced turkey - 500 g;
ground crackers - 100 g;
cream - 30 ml;
grated onion - 50 g;
egg - 1 pc.;
cheese - 50 g;
oil - 20 ml;
Italian herbs - 1/2 teaspoon.

Combine all components in a large container.
Mix thoroughly with your hands and refrigerate for 3 hours.
Form into 8 small cakes.
Grill on a grill pan for 5 minutes on each side.

Chopped beef steak

The recipe for making minced steak is very simple and the result is always perfect. The secret is that when chopping, the meat fibers are cut without crushing, preserving the juices inside. In addition, no matter what the heat treatment is, they never stick together tightly, being at a distance from each other, so the treat turns out juicy, with an expressive structure.

boneless steak - 500 g;
onion - 300 g;
wine vinegar - 50 ml;
oil - 50 ml;
salt pepper.

Cut the steak into small pieces, season and stir.
Form into 4 flat cakes.
Fry for 5 minutes on each side. Transfer to a plate, add onion to the pan and fry for 3 minutes.
Add vinegar and simmer for another 5 minutes.
Return the steak to the pan and let sit for a couple of minutes.

Grilled minced beefsteak - recipe

Grilling is a great way to perfect a ground beef steak that is initially cooked at high temperatures. All you need to do is soak the meat in the marinade for 3 hours and quickly transfer it to a wire rack. This will prevent the inside from drying out when the outside is already browned.

sugar - 100 g;
garlic powder and paprika - 5 g each;
salt;
maple syrup - 50 ml;
pepper - 10 g;
oil - 60 ml.
beef tenderloin - 700 g.

Mix sugar, spices, syrup, make marinade.
Slice the tenderloin and marinate for 3 hours in the refrigerator.
Form round pieces using a ring and transfer to the grill.
Grill the minced steak for 6 minutes on each side.

Minced beefsteak in the oven

Minced beefsteak with cheese in the oven is a great idea to keep the stove surface clean and free of greasy splatters. A classic dish made from a whole piece of meat, it is usually baked on a wire rack. For minced meat, you need to use foil or bake on a baking sheet. You can also fry under the grill, reducing the time to 15 minutes; it is important to turn the dish over during cooking.

minced beef - 700 g;
gouda – 100 g;
garlic powder - 1/4 teaspoon;
cayenne pepper - 1/8 teaspoon;
Worcestershire sauce - 20 ml.

Combine the minced meat with all the spices and knead thoroughly.
Form 6 flat cutlets.
Grease a baking sheet with oil.
Place the pieces and bake at 200 degrees for about 20 minutes, turning once.

Steamed minced steak

Cooking beefsteak from minced meat at home can be done using steam. The dish will be devoid of an appetizing blush, but for those who do not have the opportunity to eat fried food, such a solution will be an excellent alternative. It is more appropriate in this case to chop the meat with a knife or scroll through a large mesh meat grinder, adding an egg to the mixture.

minced beef – 600 g;
eggs – 2 pcs.;
milk – 100 ml;
onion – 1 pc.;
salt, pepper, oil.

Add chopped onion, milk, salt and pepper to the ground beef.
Beat the mixture thoroughly, form 2 round pieces, and place on an oiled steamer rack.
Make holes into which to break an egg.
Steam for 30-40 minutes.

Recipe 6: Australian style mince steak

This dish will seem unusual and different from the classic steak, because the ingredients include not only minced meat, but also capers, olives, and pepper. But the resulting product will be extremely tasty - try it!

Required ingredients:

Beef 400 grams
Egg 2 pieces
Capers 50 grams
Black olives without pits 10-15 pieces
Red bell pepper ½ piece
Spices
Butter

Cooking method:

Wash the pepper and remove the core.
Grind capers, olives and pepper in a blender.
Wash the beef, cut into pieces. Pass through a meat grinder.
Add 2 yolks, vegetables, spices into the meat, mix well.
Form the minced meat into round steaks. Cover them with film and beat them with a wooden mallet.
Heat a frying pan and grease it with oil. Place the steaks and fry them on both sides for 4-5 minutes over medium heat until golden brown.

All about culinary art...

Beefsteak in its original form is a piece of beef fried on both sides, without any additives. Nowadays it is prepared from different types of meat, using various additional processing methods. How to cook a steak so that it is juicy and tender, as well as several modified cooking options, you will learn in this material.

The laws of cooking the right steak

Beefsteak (from the English beef - beef, steaks - steaks) is basically just a beef steak, but there are several nuances in its preparation that are best taken into account.

Basic rules for an ideal dish:

It is necessary to choose the right meat. The best is the flesh of the thighs or back, as well as the head part of the tenderloin, which should be fresh, chilled, but in no case frozen;
It is better to cut into slices no more than 4 centimeters thick across the grain. That is why the finished food will not be so tough;
As for the cooking time, it depends on your preference. There are several types: rare (fried for only 2 minutes on each side), medium (3 minutes each) and rare (about 5 minutes on each side);
You can find out the level of readiness by simply piercing it with a toothpick. A fully cooked steak will release clear juices.

Classic steak recipe

A classic beef steak is prepared quite simply and quickly.

For 4 servings you will need:

500 g tenderloin;
tastes like coarse salt, ground black pepper;
Oleyna for frying.

Cooking steak step by step:

Cut the chilled meat into slices of the required thickness. Cover the top with film and beat it a little.
Add salt and pepper to each piece.
Fry the steak in a frying pan on both sides in well-heated oil. Cooking time depends on the degree of doneness you want to achieve.
Place the hot food on a plate and pour the crust that has formed during frying on top. French fries or assorted vegetables are a good side dish.

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Preparation of chopped beefsteak:

Step 1: Making minced meat.

We wash the piece of meat and use a knife to cut off the rough film and tendons, if any. We cut the prepared meat into thin slices, which, in turn, are cut into strips, and the strips are chopped into small pieces. Then chop the meat with a knife for an additional 5 minutes.
The result is hand-chopped minced meat.
We do the same with beef lard. Peel the onion and garlic and cut into small cubes. Mix the finished minced meat with chopped lard, onion and garlic. Break the egg into the minced meat, pour it in and mix thoroughly. Then pepper and salt the minced meat, add spices and stir again. Now you need to beat the minced meat. To do this, we take it in our hands and forcefully throw it into the bowl. We repeat this three times
. We do this so that the minced meat is compacted and does not fall apart during frying.

Step 2: Grill the steak.

From the resulting minced meat we form steaks. They should be round in shape and about 1.5 cm thick.

To prevent the minced meat from sticking, wet your hands with cold water from time to time.
Heat a frying pan, grease it with vegetable oil and lay out the steaks. Fry them over medium heat. After the steak is cooked on one side, use a spatula to carefully turn it over to the other side. On average, one side is fried for 10 minutes.
Make sure that the heat is not too high, otherwise the steak will cook on the outside and remain raw on the inside.

Step 3: Serve the chopped steak.

Serve the steak hot, sprinkled with herbs, with any side dish and sauces. Bon appetit!

Traditionally, steaks are made from beef, but you can use pork if you prefer.

If you want your steak cooked medium, sear for 3 minutes on both sides. On the other hand, we fry the steak frites for 2 minutes on each side. It's important not to flip the steak every few seconds. First fry one and then the other.

At the end of the frying process, after turning off the heat, add a spoonful of butter to the steak and wait until it melts. This ensures better flavor and aroma. There are potatoes on the plate and sauce next to them. Place the meat behind the prepared sauce.

Conditions of preparation, use and storage

Steaks min. Roast beef - vacuum packed. Born and raised in Poland. Slaughter and divided in Poland. Minute steak for 2 people Working time about 10 minutes. Preparation: Prepare the vegetables: Place a small amount of water in the oil, salt and add fresh ground pepper. When the oil begins to boil, an emulsion will form in which we will cook the vegetables. The vegetables should rush for a moment. The cooked vegetables are left in the pan. In the second pan we cook the spinach. We make butter and then put in fresh spinach leaves.

If you don't have time to mince meat by hand, you can grind the meat and fat in a meat grinder.

If the steaks are large, sear them on both sides over medium heat, then reduce the heat to low and cook until done.

Particularly popular are rare steaks with slightly pinkish meat inside. But they need to be made only from the freshest meat, the quality of which you are sure of.

Fry for a few minutes and remove from the pan. Cooking the meat: Serve the steaks with salt and pepper on both sides and then stuffed with warmed butter. We fry for about 1 minute on each side. At the end of the frying process we add oil to improve the taste and aroma. On a plate, serve the cooked vegetables first, cover them with spinach and place the steaks on them. Everything is garnished with parsley.

Before using the appliance, wash your hands thoroughly and clean used kitchen utensils such as cutting boards and knives. Consumption after heat treatment. The product is suitable for freezing. Freeze until the expiration date stated on the package. After defrosting food no later than 12 hours.

What should the ideal steak be like? Novice housewives are unlikely to be able to accurately answer this question, much less describe the entire technology for preparing the dish. Therefore, useful tips and a step-by-step guide on how to cook a beef steak (whole piece and chopped) according to all the rules presented in this article will help them in the best possible way.

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Use of Product Information

We make every effort to ensure that product information is correct. However, it happens that food products change their composition, so nutritional values and allergens may change. It is recommended that you always check the product label on the physical device before use. For other products, please contact the manufacturer. Meat is one of the essential nutrients that should be found in the human diet. And although there are claims that they can be replaced with protein-rich foods, a vegetarian diet does not seem to be popular among the vast majority of people. Of course, people may eat less meat than others. Currently, poultry is the most commonly consumed meat because the tradition of preparing Polish dishes is directly related to them.

Beef steak with blood

To prepare such a dish, you need to use only the freshest beef (or pork).

For 4 servings you will need:

600 g pulp;
salt, ground pepper;
30 g creamy spread;
odorless oil for frying.

Cut the meat into pieces that should not be very thin.
Heat a cast iron frying pan (or any thick-bottomed pan) over very high heat. Pour oil into it and wait for it to heat up.
Place the steak and fry over high heat for exactly one minute at a time, then reduce the heat and fry again for the same amount.
Remove from the stove, add salt, crush with pepper and cover with a lid.
After 2 minutes, put the creamy spread there and hold for 30 seconds on both sides at medium temperature. This dish, with a golden crispy crust on top and very juicy inside, must be served immediately.

Cooking beef steak in the oven

Of course, the best option for using an oven is to have a grill in it. Then you don't have to worry about turning the pieces over. In a simple oven, baking is carried out in stages, especially if the food on top is slightly browned. For better circulation, use a wire rack. Place the chopped and spiced pieces on it. Bake until lightly browned. Usually this pre-treatment is carried out with tough meat. It will be enough to just fry young beef in oil in a frying pan. To ensure that the baked pieces have a normal appearance, after removing them from the oven, you can cook them in the traditional way. This means frying in oil in a frying pan over high heat until nicely browned. In this way, you can prepare semi-finished products in advance, and then, if necessary, quickly bring them to readiness and serve them hot and delicious.

English chopped steak

Chopped steak is a pretty tasty alternative to the usual classic steak.

To feed 8 people you will need:

beef fillet – 1 kg;
salt, black pepper - to taste;
balsamic vinegar - 1 tbsp. spoon;
eggs – 8 pcs.;
fat (oil) for frying.

You can, of course, make a steak from minced meat, but if you cook it from chopped fillet, it will turn out much juicier. Cut the pulp into thin strips, from which we cut into small cubes. Pour vinegar over it and put it in the refrigerator for half an hour.
Then add salt to the resulting mass, pepper and beat well. Make cutlets the size of your palm.
Heat some fat in a frying pan. Cook the cutlet for 3 minutes on each side. If you want it to be completely cooked, then you need to keep the steak in the oven at 180 degrees for several minutes. The steak is served with an egg placed on top.

Chopped beef steak according to the classic recipe

A traditional English recipe for minced beef steak is prepared with an egg. The yolk replaces the sauce. It gradually spreads over the cutlet and goes well with the tender meat.

To pamper your guests with a magnificent dish of juicy beef, you need to choose the right meat. A tenderloin or spatula is suitable for this. Be sure to keep the flesh young and tender.

A little advice! To save money, it is recommended to use a cut from the shoulder blade. It doesn't have much connective tissue. And at a price it is much more affordable than premium meat.

To prepare the dish you will need:

young beef meat (500 g);
ground pepper;
lean (or olive oil) (40 ml);
onions (3 medium heads ≈ 180 – 200 g);
salt (to taste);
eggs (depending on the number of servings).

1. To begin with, the meat should be rid of all veins and connective tissue. You can take gauze or a towel to dry it later.

2. Using a hatchet or a long knife, cut the meat into long slices (≈0.5 cm). Be sure to do this across the grain. If you have a food processor or mill, you can use the device.

3. Cut each plate into thin cubes.

4. Then all the cubes should be chopped into cubes.

5. Then we collect the whole bunch together, take the knife in both hands and chop it again into fine mince.

6. Peel the onions and cut them into small cubes.

Attention! The amount of onion should be in moderation. Too little will make the cutlet dry, and too much will create excess liquid.

7. Mix the onion and minced meat in a deep bowl. You need to stir with great effort - strongly, until the onion begins to emit juice (7 - 10 minutes).

8. When the mass becomes like plasticine, it must be beaten so that the minced meat is compacted and all the air is removed from the future cutlet.

9. It is necessary to grease your hands with oil and form balls. Calculate so that there are 80 grams of minced meat in one kolobok. For those who like large portions, you can make, for example, several or one large cutlet. Theoretically, a piece of beef will yield 6 small, or 2 - 3 large servings.

10. Take a frying pan. Heat it and add oil. Place the buns on the bottom and press down with a spatula until they look like a puck. But, in this case, you need to know when to stop so that the juices do not leak out.

11. Each portion, in complexity, takes 8 – 10 minutes. Fry one side for 4-5 minutes and turn it over. Fry again for 4 – 5 minutes. Removed from the pan and added the next batch. It is better to add spices not to raw minced meat, but to sprinkle it during frying to feel the aroma.

Cooking the egg. To do this, place a molding ring on the bottom of the frying pan, beat in one egg and fry for about 2 - 3 minutes. Salt and spices are added to taste. But, if there is no form, you can do without it. The main thing is that the protein does not stick to the bottom.

The finished steak is best served hot, straight from the pan. The egg is carefully placed on the cutlet. The dish can be used ready-made or served as a side dish.

Beef flambé in French

This beef steak recipe can be turned into a culinary masterpiece. A dish prepared in this way is a hit in expensive restaurants in France, but, despite all the pathos, you can easily cope with it in your kitchen.

For 4 servings take:

600 g beef tenderloin;
150 g salted hard cheese;
250 ml dry white wine;
salt, freshly ground pepper;
butter for frying.

Detailed cooking diagram:

Cut the washed, film-free tenderloin into steaks 2 centimeters thick across the grain. Beat them a little, salt and crush with pepper.
Grate the cheese.
We bread each piece in cheese.
Coat a well-heated saucepan with a piece of butter. Fry the steaks for a few minutes on both sides and immediately remove from the heat.
Now all that remains is to do the flambéing, which can be done right in front of the surprised guests. Pour the wine directly into the saucepan and immediately set it on fire. Let the flame burn for several minutes. We extinguish the flame, cover with a lid and immediately place on the table.

Recipe 2: Beef steak flambé

This delicious dish is served in restaurants in France - it is an amazingly tasty beef steak with some ingredients. In fact, preparing it is not difficult, you only need to know a few cooking secrets. The final stage of cooking is flambéing (igniting), carry out right in front of your guests. For flambéing, use natural dry wine made from white grape varieties - for example, Sauvignon blanc or Rkatsiteli.

Required ingredients:

Beef 400 grams
Salted hard cheese 150 grams
Dry white wine 250 ml
Spices
Butter

Cooking method:

Wash the beef, remove the films, cut into pieces 1.5-2 centimeters thick along the grain.
Grate the hard cheese.
Rub each piece of meat with salt, spices and breaded in cheese.
Heat a saucepan and grease it with a piece of butter. Fry beef in oil for 3 minutes on each side.
Remove the saucepan from the heat. Pour wine over the steak and set it on fire. Let the meat cook in this manner for about three more minutes.
Put out the fire by covering the saucepan with a lid. Serve the steak immediately after removing it from the pan.

Vienna steak

Looking at the photo, you might think that these are ordinary cutlets. In fact, this is a chopped steak, only the meat needs to be chopped into it using a blender.

To prepare them for 4 servings you will need:

beef fillet – 300 g;
onion – 1 pc.;
egg yolk – 1 pc.;
breadcrumbs – 100g;
cream – 2 tbsp. spoons;
starch – 25 g;
flour – 25 g;
50 g each of vegetable and butter;
greens -1 tbsp. spoon.

Beat softened butter with finely chopped herbs and place in the freezer.
Chop the onion into rings and fry.
Place the meat pieces and onion rings into a blender and grind.
Add yolk, cream, crackers and spices. Mix everything well.
We form cutlets from the resulting mass and bread them in a mixture of starch and flour.
Cook them in hot vegetable oil. It is better to eat hot, be sure to put cubes of creamy mass with herbs on top.

Pork steak

As we said earlier, real beef steak is made from beef, but very often it is replaced with pork. And it should be noted that it makes the dish more tender and juicy, which cannot be called a disadvantage at all.

For 500 g of pork you need to take:

1 tbsp. a spoonful of mayonnaise;
½ teaspoon turmeric;
a little red pepper and nutmeg powder;
salt;
odorless oil.

Cut the meat into portions. Place in a plastic bag and beat lightly.
Mix mayonnaise with spices. Lubricate each piece with the mayonnaise-spicy mixture and leave to marinate for half an hour.
Pork steak is fried in the same way as a classic one. Very tasty with baked vegetables or potatoes.

Chopped beef steak

Cooking time: 1 hour.
Number of servings: 2 persons.
Calorie content of the dish: 190 kcal.
Purpose: for lunch.
Cuisine: English.
Difficulty of preparation: medium.

Chopped beef steak is made not from a whole piece of meat, but from chopped into pieces. It is better to take tenderloin for cooking so that the result will please you with its juiciness and softness. For spices, it is good to use a special seasoning mixture or make your own from black pepper, sweet paprika, nutmeg and coriander. You can fry in plain oil or aromatic oil with the addition of garlic.

beef – 400 g;
spices – 2 pinches;
butter – 20 g;
balsamic vinegar – 10 ml.

Rinse the meat, remove film and fat with a sharp knife, cut into thin pieces.
Sprinkle with vinegar, salt, season with spices, and refrigerate for half an hour.
Heat a frying pan, melt the butter, and fry the pieces over high heat for 15 minutes. Determine readiness by piercing with a fork - clear juice comes out.
Serve with fresh sliced vegetables, sauteed stew, pickles.

BBQ steak

This cooking option will easily compete with the usual kebabs.

1 kg suitable beef;
2 cloves of garlic;
1 teaspoon each of chili and coriander;
20 g Tabasco sauce;
75 ml rum.

First, let's prepare the marinade. Mix the sauce with all the spices and rum. Let it sit for 20 minutes.
Cut the meat into fairly wide slices. Coat each with the rum mixture and leave for a while.
Preheat the barbecue or grill to high. Place the meat and fry until cooked on both sides. To make it juicier, periodically pour the remaining marinade over it. In this version, rice or salad is best served as a side dish.

As you can see, there are quite a lot of ways to prepare this dish. Each of them gives the meat its own special taste. All you have to do is choose the recipe you like and prepare it using our detailed instructions. Your family and friends will appreciate your efforts.