Even for experienced housewives, fried cow meat often turns into an unchewable and difficult-to-cut “sole”, or into an unappetizing “crumb”.
However, cow fillet itself is very tasty and makes excellent dishes; the main thing is to know how to properly fry beef in a frying pan and be able to do it skillfully. It is this “granite” of culinary science that we will “gnaw” today, having studied in detail the tips and three excellent step-by-step recipes for preparing a delicious meat dish.
How to fry beef in a frying pan
- Meat should only be fried at room temperature and never frozen, especially if you are frying large pieces of beef. Why? The thing is that when frying a cold fillet, the top part of the meat will cook faster than the middle. By the time the heat reaches the inner layers of the steak, the surface of the steak will begin to burn. The result is meat that is burnt on top and raw inside.
- You need to defrost beef correctly: place a piece of meat in the refrigerator on the bottom shelf, and then move it to the kitchen table, where the piece will warm up to 20 degrees, and only then you can start cooking directly.
- Before you start frying the meat, the piece of beef should be rinsed from blood and dirt before slicing, then dried with paper towels to remove excess moisture.
- Cutting the meat depends on what kind of dish you intend to cook. If your plans for dinner include beef stroganoff or any other dish made from small pieces, then you need to cut the fillet along the grain into thin oblong pieces. If you want to cook steak, medallions, beefsteak, rump steak, then you need to cut pieces of the required thickness across the grain.
5. The meat should be placed in a very well-heated frying pan with hot oil. You first need to fry it for 5 minutes over high heat (until a crispy golden brown crust forms), stirring constantly, then reduce the heat to medium and cook the dish until cooked for 10-15 minutes.
6. To preserve the juiciness of a large piece of meat as much as possible, you need to fry the beef in a very hot frying pan for 3-5 minutes on each side. As the chefs assure, this time is enough to get a perfect, medium-rare, soft, juicy steak. In general, the readiness of a steak can be checked with a culinary thermometer by measuring the temperature inside the piece. So:
- At 50C you will get rare steak;
- At 55C - medium rare steak;
- At 60C - medium-rare steak - “medium”;
- At 65C - the steak is almost cooked - “medium well”;
- At 71C - fully cooked steak - “well done”;
- There are 2 ways to grill steak. The first is to fry the meat for 3-5 minutes on each side, and the second is to turn the pieces over every 30 seconds and fry them (on average, this procedure should last 10 minutes). Most foreign chefs choose the second frying option; they claim that this way the steaks turn out evenly fried, and in general they cook faster.
- After the fried piece of meat is removed from the frying pan, the cooking process does not end there, because in its own heat the beef will cook for another 5 minutes. Therefore, the finished steaks should be wrapped in foil and left for 3-5 minutes, and only then served.
Steaks
With steak the situation is a little more complicated. So, for steaks, select flesh with a thickness of 2.5 to 4 centimeters. It is better to choose pulp for them without hard fibers and veins. In this case, the pulp must be kept at room temperature for at least one hour before cooking. Don't forget to add salt. During this time, the steak will fully “ripen” and be ready for subsequent preparation.
How to fry beef for steaks in a frying pan? It is necessary to fry in a special frying pan - grill. If you have not yet acquired such utensils, then fry the beef in a thick cast-iron frying pan, and then “bring” it to final readiness in the oven.
It is worth noting that this task will require some skills from you. After all, you should watch the meat so that it does not burn, dry out, or remain half-baked. To prevent this from happening, you should fry the beef for about two minutes in a very hot frying pan.
Don't be alarmed if there is a lot of smoke during this process. The steak is then turned over and cooked on the other side. Having achieved a golden crust, reduce the heat and bring the steaks to readiness for another five to seven minutes. Alternatively, you can “send” the beef into a preheated oven for the same amount of time.
How to fry a beef chop in a frying pan
Ingredients
- Beef (tenderloin) – 500 g + –
- Spicy mustard – 40 g + –
- Selected chicken eggs - 2 pcs. + —
- Hard cheese – 100 g + –
- Breadcrumbs – 200 g + –
- Vegetable oil - 1/2 tbsp. + —
- Salt - to taste + -
- Black pepper (dark powder) - 1 tsp. + —
How to cook fried beef in a frying pan
Chop meat is an incredibly tasty dish and every housewife should learn to cook it with her own hands. We offer you an excellent recipe for the most tender beef in airy batter with a breathtakingly appetizing crust.
- We cut meat medallions no more than 1.5 cm thick across the grain, then sprinkle each slice with pepper, salt and beat lightly with a hammer. The meat should become soft, but not too thin.
- After this, grease all the pieces with a thin layer of mustard on both sides and leave to rest for 90 minutes.
- After the specified time, we begin to prepare the batter and breading. For the batter, beat the eggs with a pinch of salt, and use a mixture of crackers and grated cheese as the breading.
4. Place a frying pan over medium heat and pour oil into it. As soon as the container is thoroughly warmed up, dip each slice of beef chop in the egg, then roll in breading and place in hot oil.
Fry the chops for 3-5 minutes on each side.
How to grill beef tenderloin on a grill pan
A real steak does not require a lot of seasoning, because this dish is already tasty in itself and a win-win in any case. You can cook a soft and juicy steak with your own hands very easily, the main thing is to choose a good piece of beef and follow our recipe step by step.
It is worth immediately noting that the cooking time for steak directly depends on the thickness of the piece of meat and the desired degree of frying. In this step-by-step recipe we prepare pieces of marbled beef, 2-3 cm thick, medium well.
Ingredients
- Beef steaks (tenderloin) - 2 pcs.;
- Fine salt - 1-2 tsp;
- Finely ground dark pepper - ½ -1 tsp;
- Fresh rosemary - 1 sprig;
- Garlic - 3 cloves;
- Butter - 20 g;
- Lemon - to taste;
- Refined olive oil - 50 ml.
How to fry beef tenderloin (steaks) in a frying pan
- If we use frozen meat or chilled fillet in vacuum packaging to prepare a dish, then in any case the meat should be removed from the film so that it can “breathe”, melt and reach room temperature.
- After this, sprinkle each piece of meat with pepper and salt to taste on both sides. You can adjust the amount of pepper at your discretion, because some people like spicy meat, while others like it tender, with a slight peppery note in taste.
- Now brush each steak with olive oil on all sides.
- Heat the grill pan over the highest heat for about 5 minutes until it is very hot.
- Place the steaks in a hot frying pan and fry them for 3 minutes, then turn the pieces of meat over to the other side.
- To give the meat a subtle unique aroma, tap the fried side of the meat with a sprig of rosemary. This is enough for the rich aroma of the grass to give the beef a subtle taste.
- Then we take the garlic cloves and cut them in half, after which, with the cut side, we rub the well-fried part of the steak.
- Next, take a piece of butter and apply it to the same fried side of the beef.
- Another 3 minutes passed, and the second part of the steak was already fried to the desired degree. Now we take the meat out onto a plate and treat the pieces on the other side with rosemary, garlic and butter.
- However, this is not the end of frying the steak. After we have processed the meat with aromatic ingredients, we send the pieces back to the frying pan, but now we will fry them “on the ribs”. If there is a layer of fat on the side of the steak, then it must be rendered. We will fry the sides for 1-1.5 minutes on each side.
- The steaks are almost ready, and now they need to be transferred to a dish and wrapped in foil so that the meat reaches ideal condition in its heat. So the meat should sit for 3 minutes, after which you can serve the treat to the table.
Amazingly delicious beef gravy
For her, take:
- 2 pcs. onion;
- 2 tbsp butter;
- 2.5 tsp. flour;
- 300 ml milk;
- 4 tbsp sour cream;
- 3 tsp tomato paste.
Cut the onion into half rings and fry in vegetable oil until golden. Set the finished product aside. Add butter to a small saucepan and melt it over low heat.
Add flour, mix well. Then pour in the milk and stir the mixture with a whisk until smooth. Then add sour cream and salt. Don't forget to mix everything with a whisk.
If the sauce is too thick, add 30-50 ml of milk. And the last note will be the tomato paste - it will give the sauce a pinkish tint. Reduce heat and remember to stir the gravy all the time. Now add our fried onions to the sauce and mix again. And when the mixture starts to boil, turn off the heat.
That's it, the gravy is ready. To some this may seem too sophisticated. But you want to get an incomparable dish, and not just fried meat. Well, deliciousness takes more time
