The appearance of ruddy and juicy steak awakens the appetite and causes an irresistible desire to immediately taste a piece. But how to cook it, so that the expected taste results at least as appropriate to appearance, and ideally surpassed it and struck with softness and tenderness, we will tell today in our recipes.
How to cook beef steak at home?
Ingredients:
- fresh beef pulp (tenderloin) - 450 g;
- butter - 35 ml;
- Spices to choose from - to taste;
- salt;
- ground black pepper.
Preparation
Be sure to fresh (not frozen) pulp of beef, rinse well with water paper towel, save the film and live and cut the layers across the fibers with a thickness of about two centimeters. We cover the slices with food film and beat off a little. Then rub the meat pieces with ground black pepper, salt, spices and leave for one hour to impregnate at room temperature.
Frying pan with a thick bottom warmed up properly, smeared with butter and put into it slices of beef. We brown them to the desired degree of roasting, turning regularly with a periodicity of one minute. Usually for such a steak thickness, for a standard roast, three to four minutes on each side are sufficient.
How to cook chopped beef steak?
Ingredients:
- fresh beef pulp - 450 g;
- vinegar balsamic - to taste;
- spices of your choice - to taste;
- Ground black and fragrant pepper - to taste;
- salt - to taste;
- butter.
Preparation
If you do not combine with the preparation of a successful juicy and soft traditional steak, make it chopped from minced meat and then success is guaranteed to you.
For this, the meat that has been washed and dried is crushed fairly finely. It is better to do this with a sharp knife, but in the absence of free time, you can use a blender cup with a knife cap or skip meat pieces through a grinder with a large grate. We season chopped meat with balsamic vinegar, salt and spices to your choice and taste and place in a cool place for thirty or forty minutes.
Then we form steaks of steaks, stack them between two layers of film and beat off a bit with the help of a culinary hammer. Then we transfer them to a well-heated frying pan with melted butter and fry until ready on both sides.
How to cook pork steak?
Ingredients:
- pork loin - 750 g;
- soy sauce - 75 ml;
- cognac - 100 ml;
- balsamic vinegar - 5 ml;
- broth - 100 ml;
- onion - 75 g;
- butter - 90 g;
- vegetable oil - 35 ml;
- ground pepper;
- salt.
Preparation
Beef steak is prepared, as a rule, from beef. But in this recipe, we will depart a little from the tradition and make it with pork.
For this purpose, an ideal part of the carcass, called the loin, is ideal, which is most often used for making chops. The washed and dried pork is cut into strata across fibers of about two centimeters in thickness and beat off a little by means of a special beating device with blades or the opposite side of the knife. Then soak the prepared slices for two hours in a mixture of soy sauce, balsamic vinegar and two tablespoons of cognac, leaving the container with meat in a cool place.
In the meantime, prepare the sauce for steaks. We clean, shinku finely onion and wesser in a small amount of vegetable oil until golden. Then gently in small portions add the remaining cognac and stand on the fire until the moisture evaporates. Then remove the frying pan from the fire, add two tablespoons of butter and mix. If desired, you can break the resulting sauce with a blender until smooth.
The browned slices of pork loin are browned in a hot frying pan in a mixture of vegetable and butter for three minutes on each side, remove from heat and leave under the lid for a few more minutes, and then serve with the previously prepared sauce.