Beef steak

Category: Meat dishes
Beef steak

Ingredients

beef tenderloin 1 kg
olive oil 8-10 st. l
garlic (optional) taste
dried herbs (rosemary, thyme, etc.) taste
salt pepper taste

Cooking method

  • I found a very juicy steak with a medium degree of frying in the magazine "Culinary Workshop" No. 3 2013
  • It is prepared extremely quickly, only you need to marinate the meat in advance.
  • 1. Cut the prepared meat into pieces 2-3 cm thick, grease with olive oil, pepper and herbs.
  • In this form, we will leave it to marinate for 2 hours.
  • Beef steak
  • 2. We fry the steaks in a dry, highly heated non-stick (I have a ceramic coating) frying pan for 3-4 minutes on each side. The steaks should not be in contact with each other.
  • Garlic and herbs placed on the steaks during frying will add a very spicy taste to the steaks.
  • 3. Next, put the steaks in an oven preheated to 180 * C and cook for 10-15 minutes. We take out the steaks and leave for 10 minutes.
  • And only when serving (!), Sprinkle the steaks with salt.
  • Beef steak

The dish is designed for

7-9 servings

Time for preparing:

40 minutes + marinating 2 hours

Cooking program:

stove + oven

Note

The steaks turn out to be incredibly juicy - you just need to choose the right meat and also cut it correctly!

Enjoy your meal!

Twist
Marishwhat a meat mmm .... !!! It can be seen that it turned out juicy
Admin

Marina, what "male" chunks turned out, the fork and the soul rejoice!
Meat, eating meat - always attracts attention
RusAnna
Thanks for the recipe. What meat mmm ....
Vitalinka
Marinochka, another yummy! The meat is beautiful, juicy! Great!
MariS
Quote: Twist

Marishwhat a meat mmm .... !!! It can be seen that it turned out juicy

Very juicy, Marisha! Thank you!
Usually I cooked the meat longer and salted it certainly not before serving ...
And this recipe is just great tips, thanks to the magazine!
Quote: Admin

Marina, what "male" chunks turned out, the fork and the soul rejoice!

Well said, Tanyush! Thank you!
The prescription male slices are conceived (mine is a little thinner) to make them juicy.
Quote: RusAnna

Thanks for the recipe. What meat mmm ....

Thank you, Annushka!
I hope the recipe comes in handy.

Quote: Vitalinka

Marinochka, another yummy! The meat is beautiful, juicy! Great!

Vitalinochka!Thank you so much!

For good health - I hope it will come in handy for you too!
Gaby
Maris, what a wonderful recipe and the most delicious photos.

P. Sy. I remembered that I had read advice to one old culinary (Soviet) book on how to make beef meat softer, it said (also) that you need to coat the meat with vegetable oil and leave it for a while.
And I still don't cook beef, it is a rare guest of mine, it's good that there is a recipe.

MariS
Yes, Vika, I was also amazed at such an unpretentious marinade ...
And the result was very pleasing - here they are, these culinary subtleties!
Thanks for the praise!
Merri
Marina, great steaks!
They are so juicy because they are prepared using the roast beef technology: marinating, frying in a dry frying pan, baking until the desired roast, rest (ripening) before cutting and salting at the very end, if you think about salt, they often do not salt it at all.
MariS
Irish, Thank you!
You're right, I still forgot about salt ... I remembered when I ate almost everything! I can, it turns out, do without her!
Merri
Quote: MariS

I can, it turns out, do without her!

How is it there? Is salt a white poison? What will Na be supplying to us?
MariS
So I don't live without Na at all ... I don't really need salt in this steak - well, just a little.
And in other recipes, I can't go without salt.
Crochet
Quote: MariS
you just need to choose the right meat and also cut it correctly

Marish, I am ashamed to admit, I understand meat as well as a pig in oranges ...

I have a mutual dislike for meat ...

What portion of beef should be taken for steaks?

And about the correct cutting, too, thirst for details !!!
MariS
Quote: Krosh
What portion of beef should be taken for steaks?

And about the correct cutting, too, thirst for details !!!

Little baby, I myself am not a big specialist in this, but I found information especially for you and now I will write a lot of bukoff ...

If you are lucky enough to buy the meat of a young cow or veal, properly fattened especially for steaks and the meat is aged in a vacuum (this is bought by restaurateurs) - it will be a holiday! In general, if you buy just fresh meat from an old cow, you're already lucky.
There are steaks of European recipes and there is an American one. The former cook boneless steaks, and the latter - on the bone.
For example, rib steak from marbled meat - from the subscapular or neck part of the carcass;
From the hip part of the carcass, take the meat for the round run steak; from the bottom edge of the tenderloin - porterhouse steak; from the neck of the sirloin steak.
Europeans have fillet steak or beefsteak from the head of the carcass, as well as filet mignon.

So take a nice thick piece of beef from any part of the carcass and get a steak. It's good if it is a young ladybug. We cut it across the fibers and then according to the recipe ...

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