Chopped beefsteak recipe, how to cook beef steak with egg

Beef steak - 7 recipes

A properly cooked beef steak is an invariably juicy and incredibly tasty dish. It can be prepared according to all the classic canons, but such a dish will not lose anything if you experiment with adding sauces and additional ingredients.

Beef steak using classic technology

Cooking steak the traditional way is easiest. The dish does not require a lot of ingredients or time, but is ideal for any side dish.

This is a truly masculine dish, which does not suit excesses. Therefore, all you need to prepare it is meat and a minimum of spices.

Required Products:

• two spoons of broth;
• 0.4 kg beef;
• spices to your taste;
• a piece of butter.

Cooking process:

1. For the dish we use only good meat without fat. Tenderloin is perfect. We rinse it under cool water and cut it into portions. They should be thick enough.
2. Carefully coat each piece on all sides with the selected spices.
   This is necessarily salt and black pepper, as well as any other herbs suitable for meat.
3. Heat the frying pan, oil it and fry the prepared pieces for about five minutes on one side and the other until a beautiful color is formed.
   You can check the degree of readiness by pricking it with a fork - the liquid that flows out should be clear.

How to cook with ground beef

Minced beef steak is also a classic recipe that belongs to English cuisine. Men will definitely appreciate this dish.

Beef steak minced from beef in a frying pan

Chopped steak, although somewhat reminiscent of cutlets, actually turns out much tastier.

Restaurant dish – beef steak “Flambé”

You can also cook steak in a frying pan according to the French recipe. But the most interesting thing is that after this you still have to burn it.

For cooking you will need the following products:

• two spoons of broth;
• 0.4 kg beef;
• spices to your taste;
• a piece of butter.

Degrees of doneness of steak in a frying pan

Using the above recipe, we will get a tasty, hearty dish cooked medium-rare, but the level of doneness of the steak may vary. You are free to choose to what degree you fry the steak in the pan. Your dish is exclusively your culinary creation, the taste of which is created only by you.

Steak doneness levels

1. Rarely done is when the meat turns soft pink when cut.
2. Medium rare - the beef releases clear juices when fried.
3. Fried – slightly dried meat.
4. Deeply fried - the meat is deeply fried, even the juice is missing (it evaporates during the cooking process).
5. Meat “rare” is a preparation that involves frying only the outside.
6. Extra-rare - the steak is raw, but not cold.

Chopped beef steak

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. You will get 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.

Ingredients

• beef tenderloin or shoulder 500 g
• onions 3 pcs.
• ground black pepper 3 g
• salt 5 g
• vegetable oil or ghee 40 ml

How to cook minced beef steak

1. 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.
2. 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).
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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!

Source: https://webpudding.ru/bifshteks-iz-govyadiny-rublenyj/

Preparation

I washed and dried the pork. Cut into portions - always across the grain, the steaks should be about 2 cm thick, round or oval. Please note that the meat should be at room temperature, so at least half an hour before cooking, do not forget to remove it from the refrigerator so that it warms up throughout. If the piece is cold inside, it will cook unevenly.

To make the pork steak juicy and tender, the pork should be lightly pounded. I covered the meat with cling film and processed it with a ribbed hammer on both sides. Don't "thresh" too hard! The goal here is only to soften the top meat fibers, and not to turn it into a thin chop.

Sprinkle the pork with ground pepper and brush it with a brush dipped in vegetable oil. There is no need to add salt at this stage, as it will “draw out” the meat juices during frying and the steak will turn out dry. Left to marinate for 10 minutes at room temperature.

Heated a thick-walled frying pan until red hot. Ideally, use a grill, but a thick-bottomed cast-iron pan will also work (in a thin non-stick frying pan, the meat will burn and cook unevenly, so it’s best to avoid it). I placed the pieces of meat on a dry, very hot grill pan. Fry for 2 minutes on each side. The fire must be very strong so that the upper fibers, which we “pushed apart” with a hammer, shrink and seal all the juices inside. A very dense crust should form on the surface. And don’t “twist” the meat back and forth, don’t look under the bottom every second, don’t press it or pierce it with a fork. Let it cook for exactly 2 minutes on each side, otherwise you risk getting a tough sole rather than a juicy steak.

We cook juicy and tasty beef steak according to different recipes

You still need to look for a man who, in his “sound mind and sober memory,” will refuse a juicy steak covered with an appetizingly fried crust. Initially, as the name suggests (beef - beef + steak - cut), the dish was prepared only from specially selected whole meat cuts.

Today, the changing “culinary fashion” dictates different rules.

Chefs began to choose from different types of meat and even minced meat, but three degrees of doneness remained: some with rare, some with medium roast, and some prefer to bring it to full readiness.

There are fans of Tartar steak made from minced meat without any heat treatment at all, but in combination with a raw egg. Previously, this exotic dish was prepared from dried horse meat, but now from very fresh minced meat.

Preparing to cook

To cook delicious steak at home, you don’t need to be a culinary professor. The dish is prepared quite simply. The main thing is to take the “right” meat, not fresh meat, but marbled meat that has matured for 2 to 3 weeks.

During this time, the fermentation process ends, and the beef becomes more tender, and the best parts of the carcass are chosen for steaks.

Since the technology does not provide for pre-beating before frying, the ideal option is tenderloin.

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

Temperature and degree (there are 7 of them) depend on the taste preferences of consumers. They cook from a few seconds, just to “close” the piece on both sides, to deep frying at a temperature above 100 degrees, when there is no juice left.

Steak calories

The dish is quite high in calories. But what kind of willpower do you have to have to deny yourself a juicy and flavorful slice of meat!? Therefore, sometimes you can relax and have a holiday. A classic sirloin steak served with a fried egg will give you 275 Kcal, but this is only if you clench your will and limit yourself to only a 100 gram portion.

If such weight and caloric content are “unaffordable”, then you will have to switch your attention to turkey or chicken. There's nothing you can do - being slim requires sacrifice!

Classic beef steak

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

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

1. Place the meat cut into pieces into a chopper, add salt and pepper, break into mince, place on the table and beat.
2. Form a “puck” and heat the oil.
3. Fry the product on both sides for a couple of minutes, and for those who like it deep fried, keep it for a little longer.

Serve with fried eggs and small pasta, such as farfalle, penne, etc., garnished with cherry tomatoes.

Delicious chopped beefsteak in a frying pan

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

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

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

Preparation procedure:

1. Grind the meat in a convenient way. Grate half the onion, mix with the minced meat, add a little salt. Add pepper, pour in vodka, add yolk, mix everything thoroughly. Beat a lump of meat well, throwing (10-12 times) from a small height into a wide bowl or on the table, form steaks, let them sit for a while.
2. Cut the rest of the onion into rings, fry in heated melted butter, sprinkle with sugar until a beautiful dark golden color.
3. Beat the whites of one egg with a fork until foam appears; heat a large frying pan over medium heat with a tablespoon of oil. Dip the steak in the protein, this “bathing” will preserve its juiciness - this is one of the little tricks. Transfer to a hot frying pan and fry until crusty, about 3-4 minutes on both sides.

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

Beefsteak with egg in the oven

You can quickly prepare a minced steak with an egg at home. It turns out “two in one” - both the main dish and the side dish. This cooking option is healthier than frying in a pan.

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

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

Serve hot with seasonal vegetable salad.

Cooking steak from pork and beef

If the meat for cooking is too lean, and there are concerns that the dish will turn out dry, you can use a mixture of ground beef and pork. Try to cook not quite ordinary steaks with the addition of beets - they will definitely be juicy.

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

1. Grate the beets, mix with minced meat, add sour cream, add salt, and mix.
2. Form steaks, fry in oil until half cooked on both sides, transfer to a fireproof dish.
3. Add flour to the frying oil, fry, add hot water, stir until lumps disappear.
4. Fill the mold with the resulting gravy and place it in the oven for a third of an hour at 130 degrees.
5. Cook with a lid to prevent the gravy from boiling over and the steaks from drying out.

How to properly cook marbled beef steak

It’s hard to come up with a simpler dish based on the cooking technology; a few secrets and a gorgeous dinner is ready.

If this is your first experience, start “experimenting” with ribeye steak: it is simply impossible to spoil it, since it is the most marbled of all types.

The veins of fat between the muscle fibers, which appear during special fattening of the animal, will not allow the steak to “shrink” and dry out, so the meat, at any degree of frying, turns out very juicy, soft and aromatic.

1. From the “mill”, sprinkle a piece of meat with pepper, add rosemary leaves, coat with oil, and let stand for a third of an hour.
2. Heat the grill pan (ideally cast iron) very hot and bring the oven to 200 degrees, it should have a wire rack and a tray for collecting juice and fat (save the mixture and prepare a sauce based on it).
3. Place the meat in a frying pan with tongs, fry for a couple of minutes on both sides (add some salt when turning the piece over). Using tongs, place the piece on the “edge” and seal (about 15 seconds) around the entire perimeter.
4. Place the slice on the preheated oven rack and leave for about eight minutes.
5. Place the finished steak on a heated plate, cover with foil, let stand for a couple of minutes so that the temperature of the entire piece becomes uniform and the meat is “ripened.”

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

Choosing the best sauce

Almost any sauce is suitable for beef steak: sour cream, cream, garlic, tomato, berry. Thanks to it, the meat will become even more juicy, it will complement the taste and aroma. It is better to serve the sauce chilled, in a separate bowl. Although a properly cooked steak will be good without any additional ingredients, if desired, you can simply pour over the frying juices.

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

Hearty dinner

For variety, you can enrich your collection of culinary recipes with a non-standard steak. The taste of the meat is enhanced by a spicy marinade and complemented by a vegetable side dish.

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

1. Prepare the steaks, wash and dry with a paper towel.
2. Crush the garlic with a press, pour in squeezed lemon juice. Coat the steaks with marinade, place under light pressure and let stand for an hour and a half to two hours.
3. Fry the fried egg and carefully place on a plate so as not to damage the yolk.
4. Next, fry the steaks in a hot frying pan with oil (3 minutes on each side). When you remove the meat from the marinade, dry it, and then just fry it, otherwise you won’t get such an appetizing dark straw crust.
5. For a side dish of vegetables, chop carrots into thin slices, onions into half rings and fry, add carrots, bean pods, simmer all together.
6. Place fried eggs, a pile of vegetables, a steak on a heated plate, sprinkle with chopped dill.

Under a cheese coat in the oven

This dish is made from minced pork. The steak will not be too fatty, and the cheese crust will make it more tender. For preparation you will need:

• boneless pork - 500 g;
• cheese – 100 g;
• tomatoes – 2-3 pcs.;
• pepper, salt - to taste;
• sunflower oil.

Cooking steps:

1. Cut the pork into layers no more than 2 cm thick, beat lightly.
2. Rub the meat with salt and pepper and leave for 30 minutes.
3. Pour oil into a cast iron frying pan and heat until smoking white.
4. Over high heat, quickly fry the meat on both sides until golden brown.
5. Place the fried pork on a baking sheet and cover with foil.
6. Cook in the oven for 20-25 minutes.
7. Grate the cheese on a fine grater, cut the tomatoes into slices.
8. Remove the meat from the oven. Place a slice of tomato on each steak, add a little salt and sprinkle with cheese.
9. Bake without foil until cooked through for 10 minutes.

How to cook minced meat with egg

Traditionally, steaks are made from beef. But not every cook can cook this type of meat correctly. With pork, the situation is much simpler; the products are much juicier, more tender and softer than those made from beef.

To prepare minced steak, you need the following ingredients:

• boneless pork – 500 g;
• bulbs – 2 pcs.;
• chicken egg – 1 pc.;
• salt, pepper to taste;
• sunflower oil.

Step by step recipe:

1. Twist the meat and onions into minced meat, beat in the egg, salt, pepper, and add spices. Mix with a spatula.
2. Form flat cutlets.
3. Heat sunflower oil in a cast iron frying pan until smoking.
4. Over high heat, fry the steaks on both sides until crisp.
5. Reduce heat to medium and continue frying until fully cooked.

The degree of roasting of the steak is determined by the cook; he himself decides how long to keep the meat on the fire.

Steamed

Minced beefsteak (recipe for steaming) is a quite satisfying dish. Moreover, if it is made without frying in oil, it does not lose its beneficial qualities, but gains even greater benefits. Steamed steak will be a good alternative for those who are prohibited from eating fatty foods.

Composition of ingredients

To steam a steak, you need:

• beef – 340 g;
• onion – 95 g;
• milk – 55 g;
• salt;
• spices.

Step-by-step cooking process

The dish is prepared as follows:

1. The meat must be passed through a meat grinder.
2. The onion skins should be removed and cut into small cubes.
3. In a container you need to combine the meat with onions and add milk.

4. The mixture should be sprinkled with spices, salt and mixed thoroughly until smooth.
5. The steamer rack should be lightly greased with oil and meat cakes 1 cm thick should be placed on it. The dish will take about 45 minutes to prepare.

What can I add?

Minced beefsteak (steamed recipe) can be diversified by frying eggs in it. This amount of ingredients makes 3 servings, so you need to take 3 eggs and add them to the steak 30 minutes before it’s ready.

How to serve

It is recommended to serve the dish in portions with fresh vegetables.

Cooking steps from A to Z

1. If you have one large piece of meat, cut it into steaks 1.5 cm thick. My sister needed a ruler for this, but it's much simpler, 1.5 cm is about your index finger.
2. The meat must be washed and dried with napkins.
3. Once the meat is completely dry, you can start seasoning.
   Many people also like to pound the steak a little before adding seasoning to the pan. I just rub the meat with pepper, salt and sprinkle with dill. Did you know? Dill is often added after the steak is cooked, but if the meat is cooked with it, a pleasant herby aroma will appear.
4. The frying pan needs to be placed on the largest burner and the heat turned on to maximum.
5. Next, you have two options to choose from: pour oil into the pan or spread oil directly onto the meat. I really don’t like it when spices are unevenly distributed on meat, so I choose the first option. Also, if you have a non-stick coating on your pan, you may not need oil at all. But most often, rare steaks are fried without oil. I'll tell you about the degree of doneness a little later.
6. When the pan is hot, you can safely place the steak on it.
   At maximum heat, the meat should be fried for 2 to 6 minutes. This depends on the thickness of your pan. If it is thin, then 2-3 minutes will be enough; if it is thick or cast iron, you can keep the meat on one side for up to 6 minutes. Important! Do not cover the steak with a lid. If you cover it, the meat will cook and lose its juiciness.
7. Famous chefs advise not to turn the meat during this time, and not to touch it at all. But you need to check the degree of doneness, so feel free to lift a piece of meat and make sure it doesn’t burn. Frying in this way creates a crust on the steak, preventing the meat from losing its juiciness.
8. After the meat is fried on both sides, you can leave it on low heat for another 6-10 minutes. This is necessary in order to accurately fry the steak inside.

Important! The main thing when cooking steak is not to dry it out. After the meat is fried on both sides and simmered for another 3-4 minutes, carefully pierce it with a fork. If a light liquid flows out of it, then everything is ready and you should remove it from the pan.

Beefsteak Tatar style

You can also cook steak Tatar. For this we need two hundred grams of beef, two eggs, one onion, twenty grams of green peas, two or three tomatoes, some green onions, herbs (dill or parsley), freshly ground pepper, salt.

Let's start cooking steak Tatar. We preferably take young beef (for example, tenderloin), pass it together with onions, ground red and black pepper and salt two or three times in a meat grinder with a fine mesh. From the resulting minced meat we form steaks and place them on a dish. Make a hole in the center of each steak, pour the egg yolk into it and fry in a frying pan. Place on a dish and surround with onions, green peas, chopped egg whites, slices of fresh tomato, and parsley. We serve rye bread separately with this dish.

Steak with blood

Gourmets appreciate rare steak for its extraordinary juiciness. In fact, the “blood” in a steak is nothing more than meat juice that appears on the surface of the dish when it is not fully cooked. For this type of food, it is important to choose high-quality fresh meat from trusted producers.

To cook a rare steak, you will need:

• boneless pork – 0.5 kg;
• salt, spices - to taste;
• garlic – 2 cloves;
• sunflower oil.

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There are many admirers of meat dishes that are prepared using a frying pan. Here is our proposed recipe - pork steak. Most often, of course, steak is made from beef, but the food offered is not at all inferior in taste.

30 minutes Serves 4 Not difficult

To cook a tasty and juicy pork steak in a frying pan, you will need good pulp. It is desirable that it does not have veins or a large number of layers. Shredded pork for steak is complemented with onions and spices. And to make the pork dish in a frying pan juicy, we added mayonnaise to the ingredients. The steaks will be fried in vegetable oil. The details of frying a delicious pork steak are described in the recipe below, in which each step is accompanied by a visual photo for ease of cooking.