How to cook a delicious beef steak according to a step by step recipe with a photo. Beef steak - recipes with photos. How to cook beef steak in a pan and in the oven

Description

Beefsteak cooked in a pan does not have to be dry and hard. Quite the contrary, and our step-by-step recipe for its preparation with a photo will clearly demonstrate this to you.

Each step of cooking beef steak in a pan is incredibly important and requires the exact repetition of all the listed instructions.

We will cook not chopped steak, but a piece of whole meat, so the process of frying it is very important.

You will learn all the subtleties of cooking beef steak at home directly from the recipe itself. It also describes in detail the method of properly frying meat in a pan.

A little bit of olive oil, which we coat the beef with, will make the meat tender and allow it to fry properly.

Serve such a dish only with fresh vegetables or, as in our case, with cooked cherry tomatoes.

Let's start creating a hearty and juicy beef steak.

Ingredients

• 
  (800 g)
• 
  (taste)
• 
  (20 g)
• 
  (20 pcs.)
• 
  (taste)
• 
  (taste)
• 
  (taste)
• 
  (for submission)

Cooking steps

Choose a juicy piece of beef tenderloin to prepare such a steak.



Carefully cut the flesh out of the bone if you purchased such meat. If you took a ready-made piece of fillet, then simply cut it in portions into four parts: the width of each piece is not more than 3 centimeters.



We remove each portioned piece of beef from the side film and all kinds of veins so that only the purest meat remains. Then put the beef in cold water for a couple of seconds and put it on a clean and dry countertop. Brush the beef pieces with olive oil on all sides.



We heat up a dry cast-iron frying pan and put the steak on it, fry until the first dull golden brown within 1-2 minutes.



Using special kitchen tongs or ordinary wooden spatulas, we turn the meat over to the other side: this way we will not pierce or damage the surface of the meat with a sharp knife or fork. Fry each side for the same amount of time.



We hold the meat with the same tongs and fry all its sides for about 30 seconds, as shown in the photo. After that, we repeat all the above manipulations three more times, but we no longer touch the sides. Fry each side for 1-2 minutes, turn over, repeat the process. Upon completion of these actions, reduce the heat and fry each side for another 2-3 minutes. Put the meat on a plate, cover it tightly with foil and let it brew.



During this time, you can prepare a side dish for meat. Rinse the cherry tomatoes thoroughly and string five each on wooden skewers. In the same pan in which we previously cooked the meat, fry the tomatoes, salt to taste and add a couple of pinches of sugar.



Put the finished pieces of meat on a plate, salt and pepper to taste, put the fried tomatoes there, decorate the dish with fresh herbs and serve with spicy tomato sauce. Now you know how to cook beef steak in a pan.



Bon Appetit!

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

Traditionally, such a 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 pan.

Kitchen appliances and utensils: hob or stove, kitchen hammer, frying pan, knife, kitchen board.

Ingredients

Let's start the cooking process

1. We wash 500 g of beef in running water and clean it from tendons.
2. We cut the prepared meat across the fibers into pieces, approximately 2 cm wide. All pieces should be 100-150 g in weight.
   
   
3. We cover each slice with cling film and lightly beat off with a kitchen hammer on each side.

   Did you know? If you, like me, use the thigh pulp in cooking, then it is better to marinate it for several hours beforehand. Then the finished beef will turn out softer and juicier.

   
   
   
4. Peel 1 onion head and cut into half rings.
   
   
5. In a deep bowl, put the chopped onion and slices of beef. We fill 1 tbsp. l. olive oil and 1-1.5 tsp. lemon juice.
   
   
6. Sprinkle with a little (1 pinch) black pepper. You can add other spices you like as well.
   
   
7. Let it marinate for 2-3 hours.
   
   
8. Put the prepared beef slices on a very hot frying pan. In the process of frying, salt each side in turn.
   
   
9. Fry the meat for 4 to 15 minutes, periodically turning it from one side to the other. The cooking time depends on what kind of steak you want to get - rare or well done.
   
   
10. You can put a piece of butter on a ready, still hot steak, so the meat will turn out even juicier.
    
    

Beef steak video recipe

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

Basic common truths

• For cooking steak you can use the head of the tenderloin, the flesh of the thighs or back. At what you need to use only fresh meat, it is better to refuse frozen.
• It is better to beat the meat with the side of the kitchen hammer where there are small cloves.
• It will take 5-6 hours to marinate beef in the refrigerator., so it will turn out faster if you just leave it in a cool place for a few hours.

• For pickling, you can also use vinegar, mustard or herbs.. In general, what you usually use for this process.
• Before frying, the meat must be given time to warm up a little.
• The hotter the pan for cooking, the more juicy the finished meat will turn out. If you are using a grill pan for frying, it does not need to be pre-greased with oil. If you have cast iron, put 0.5 tbsp. l. butter.
• There is another way to roast: each slice can be dipped in olive oil, and then, all sides around the perimeter - into a coarsely chopped mixture of peppers. The finished steak will look very appetizing and will become spicier.

How to decorate and with what to serve the dish

An excellent side dish for this dish will be vegetable puree, potato or rice dishes, salad from seasonal vegetables. Cooked steak can also be served separately, with a slice 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 it is customary to call a classic steak fried piece beef without any additives, today, to create such a dish, the rules have become more loyal. Many use other ways of preparing ingredients, decorating and serving.

For example, now you can often find what is the prototype of ordinary cutlets, since it is prepared from minced meat. In addition, now the type of meat you have chosen is not so important, if you do not want to use beef, then you can easily cook it. Very hearty meal for breakfast or dinner becomes .

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

The popular dish beef steak comes from English cuisine, where the word beef, or beef, and steak, or a piece are combined. This is a portion of meat prepared in a special way, sliced ​​or chopped with a knife, fried or baked. meat delicacy made according to the established technology, served for lunch or dinner.

How to cook beef steak

To properly cook beef steak, you need to understand the technology and preparation of products. For a delicious dish, you need the head part of the tenderloin. It is better to choose the dorsal or femoral flesh of a young animal. The classic steak is considered a portioned meal, the pieces of meat for which are cut in a special way - not along the fibers, but across. Proper cutting will ensure ease of chewing when finished. The second rule for the preparation of slices is the observance of their thickness - no more than one and a half centimeters.

Initially, the preparation of beef steaks was supposed to be from a single piece, but later options from minced meat or minced meat. The benefits and value of the dish are obvious - it is rich in protein, amino acids and proteins, proper fats. It is better to purchase fresh chilled meat for making delicacies, which is cut and processed with a wooden mallet. The cling film will help to facilitate the beating, which additionally serves as protection against the destruction of the fibers.

1. When cooking chopped steak, the meat is cut into thin slices, and when using minced meat, the base is made independently from the beef tenderloin.
2. The difference between the dish and traditional cutlets is the absence of onion, flour and bread additives, light frying for five minutes on each side in hot oil.
3. Cooking utensils are taken thick-walled - Cast-iron pan or saucepan.
4. The readiness of a tender steak is determined by a fork - when clear juice starts to flow from the meat, frying ends, and the meat can be served.

Beef steak - recipe with photo

A popular beef steak recipe among culinary specialists involves cutting meat, frying and serving with fresh vegetables. Professionals can make flambe cooking, in which the contents of a pan are ignited in flavored alcohol. Beginners will love the minced meat cooking methods, while experienced chefs should try beef steak recipes to impress guests.

Chopped beef steak

• Cooking time: 1 hour.
• Servings: 2 persons.
• Calorie content of the dish: 190 kcal.
• Destination: for lunch.
• Cuisine: English.

Chopped beef steak is not made from a whole piece of meat, but from chopped into pieces. It is better to take tenderloin for cooking, so that the result pleases with juiciness and softness. From spices it is good to use a special mixture of seasonings or make it yourself from black pepper, sweet paprika, nutmeg and coriander. You can fry on plain oil or fragrant - with the addition of garlic.

Ingredients:

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

Cooking method:

1. Rinse the meat, remove the film, fat with a sharp knife, cut into thin pieces.
2. Sprinkle with vinegar, salt, season with spices, set aside in the refrigerator for half an hour.
3. Heat the pan, melt the butter, fry the pieces over high heat for 15 minutes. Readiness is determined by piercing with a fork - clear juice comes out.
4. Serve with fresh vegetable slices, stewed saute, pickles.

Ground beef steak

• Cooking time: half an hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 192 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

Beefsteak from ground beef differs in softer consistence, is more similar to cutlets, but differs in lack of introduction of additional additives - a bread crumb or eggs. Provides a spicy aroma green onion and mustard, and the serving option can be fried egg or boiled crumbly cereals like buckwheat or rice. If you garnish minced beef steak with fresh vegetables, you can also serve it for a festive feast.

Ingredients:

• ground beef - half a kilo;
• green onions - 40 g;
• milk - 40 ml;
• mustard - 10 g.

Cooking method:

1. Rinse the onion, chop, mix with minced meat and spices. Stir, season with mustard, milk.
2. Shape into round steaks, fry until golden, avoiding dryness.
3. Serve hot with couscous, steamed green beans or steamed vegetables.

Beef steak in the oven

• Cooking time: 1.5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 197 kcal.
• Destination: for lunch.
• Cuisine: American.
• Difficulty of preparation: medium.

Beef steak in the oven is made from whole pieces of meat - steaks. This results in a fragrant, spectacular dish that goes well with french fries and cheese sauce. Gives it a special aroma and taste soy sauce and aromatic herbs - rosemary, thyme, if desired, you can use garlic or oregano. Eats options: you can bake a steak to a different degree of roasting - with blood or medium.

Ingredients:

• beef steaks - 5 pcs.;
• soy sauce - 50 ml;
• Italian herbs - 10 g;
• vegetable oil- 20 ml.

Cooking method:

1. Rinse the meat, dry it.
2. Cut the steaks along the grain, marinate in soy sauce, oil and herbs.
3. After an hour, dry, fry in a hot frying pan until golden brown.
4. Pour into a tin and bake at 190 degrees in a preheated oven five minutes to medium and two minutes to rare.
5. After baking, let the steaks rest for 15 minutes.
6. Garnish with garlic-fried potatoes, spiced butter, herbs.

Beef steak - recipe in a pan

• Cooking time: half an hour.
• Servings: 2 persons.
• Calorie content of the dish: 193 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: difficult.

Beef steak in a pan will become a chef's signature dish if he tries to cook it flambé. The process is this: final stage cooking, you need to set fire to the meat so that it acquires a caramelized crust, gets a more delicate taste and exquisite aroma. Suitable for flaming natural dry wine from white grapes - Sauvignon, Rkatsiteli.

Ingredients:

• raw beef- 400 g;
• dry white wine - a glass;
• cheese - 30 g;
• spices - 10 g;
• butter - 20 g.

Cooking method:

1. Wash the meat, remove the films, cut along the fibers into small pieces.
2. Grate with salt, spices, breaded in cheese grated on a fine grater.
3. Put in a hot saucepan, greased with oil, fry for three minutes on both sides until roughly browned.
4. Pour wine, set fire, hold for three minutes. Cover the lid, serve immediately.
5. Garnish with fresh cut vegetables, serve with dry white wine.
6. Flaming should be carried out very carefully and carefully.

Beef steak with egg

• Cooking time: half an hour.
• Servings: 2 persons.
• Calorie content of the dish: 197 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Beef steak with egg looks like a large cutlet of minced meat with fried eggs from chicken eggs above. It's satisfying appetizing dish will appeal to every gourmet, can be served on festive table as a main delicacy, accompanied by a small amount fresh tomatoes and bell peppers, sliced. Meat-eaters will appreciate it and will be impressed by the portion size of the meatballs.

Ingredients:

• beef - 300 g;
• eggs - 2 pcs.;
• olive oil - 40 ml;
• butter -20 g.

Cooking method:

1. Cool the meat to 4 degrees, rinse, dry, remove films and veins. Cut into portions, grind in a meat grinder.
2. Season with salt, black pepper, stir, beat off the mass.
3. Preheat the oven to 180 degrees, form cakes, fry in olive oil in a pan. It takes two minutes on each side.
4. Transfer to a heat-resistant form, bake for five minutes.
5. Fry the eggs in a pan until cooked, put on top of the finished steak.
6. Brush with butter when serving. Garnish fried potatoes, mustard or sour cream sauce with broth.
7. It is better to lay out so that the beauty of the surface of the steak is in the spotlight.

How to cook beef steak - the secrets of chefs

The following tips will help you learn how to cook beef steak correctly, which are recommended to be used in the process by professionals with extensive experience in the world's best cuisines:

• you can season the minced meat for steaks with onions, garlic, chopped herbs - basil, cilantro, parsley;
• great with beef sumac, oregano, ground coriander, cumin, red pepper;
• you need to fry steaks only in a hot frying pan to maintain the density of the consistency;
• roasting can be done on sunflower, corn, olive, butter or lard;
• frying in a pan and baking in the oven will help to achieve uniform roasting;
• it is better to put a little side dish, because the portions are large;
• you need to chop the meat with a sharp knife so that it does not let the juice out.

Video: Ground beef steak

What will be discussed in this article is a kind of steak, namely a piece up to 2-3 cm thick, cut at a right angle. Do not forget that it must be lightly beaten off and only then fried. This dish can be chopped and natural. But in both cases, it is made only from beef.

Choosing the right “base” is a real art. You can take a thin edge, a thick edge, butts. Maybe a clipping. This is one of the most interesting products - the psoas muscle, in which there is a minimum of fat. For this, she is actively losing weight. And also for tenderness - a steak made from tenderloin can be eaten without a knife, using a fork. But there are nuances that should not be forgotten:

● Do not fry such meat until fully cooked - it will be too dry. So we should only be interested in the blood version.

● Get ready for the fact that this dish will be tasteless if our base is not marinated. Often such a "cutlet" is fried, wrapped with slices of bacon - so that it is more juicy. This method also has its drawbacks - the taste of pork is mixed in, it turns out neither this nor that.

Bottom line - if you are a lean lover, take the tenderloin. But do not forget that it will be too dry and inexpressive if you do not add spices and keep it in the marinade.

How to cook delicious and juicy beef steak at home

Here are some tips to help you wow your guests:

● Heating secret

The basis for your dish should not be on the grill immediately from the freezer. It is necessary for some time to leave the prepared piece at room temperature until the meat itself reaches it. So it will quickly reach the condition and will not lose the precious juice, and this is especially important.

● Removal of surface fat

We cut it off without regret. Why? It will drip onto the coals, causing fire or acrid smoke, dry out and turn excellent cutlet into a construction of an incomprehensible form - one would be ashamed to present such a thing to guests.

● Salt and pepper correctly

Namely: salt before sending to the grill, sprinkle with pepper after the first readiness. Some believe that it is impossible to do this - the juice leaves. But think for yourself: only in this case the beef will be completely salted, and the melted grains will not lie on the surface in a thin layer.

Grill preparation is a topic for special discussion. Kamado Joe's charcoal is ideal - it retains heat excellently and ensures uniform frying of dishes from juicy meat. So, you have everything you need - it remains only to adjust the temperature. And to cook a steak, it must be consistently high - such that it is impossible to hold your hand over the coals for more than 5 seconds.

We are inactive because the first moments are the most important. It's roasting from the inside. If we impatiently turn the steak and fiddle with it with tongs, it will not fry properly, lose all the juice, and be dry.

Those same five minutes behind, what's next? We turn the meat over and check - if a delicious crust is visible, then everything is in order. After we give the cutlet to lie down on the other side for about 6 minutes. Our dish is ready. It remains only to come up with a suitable side dish for it.

What to do for a side dish?

We advise regular potatoes- fried or grilled. This is a versatile addition to juicy beef that all guests will love. Another option is a salad of vegetables and herbs. From drinks, red wines are ideal - dry or semi-dry.

How to cook chopped beef steak: a recipe with photos and videos

● We need a thick edge - an impressive piece. We cut it into smaller components, and then we begin to chop - either with sharp knives or hatchets (the latter are simply more convenient to work with).

● Salt and pepper the resulting minced meat, sprinkle with oil - it is better to use olive oil.

● After that, we begin to beat the beef - for this we put it in a bag so that the pieces of meat do not scatter in different directions, put the base for the steaks in it and throw the bag onto the countertop several times.

● Then we form the cutlets themselves - their thickness, as already mentioned, should not be less than 2 cm.

● The remaining steps are roasting and serving. Serve ready meal with raw or baked eggs. A good side dish for such a delicacy is fresh or grilled vegetables.

With soy sauce

We will need juicy meat (about 500 g), vegetable oil (1-2 tablespoons), juice of half a lemon, soy sauce (2 tablespoons), garlic (a couple of cloves), a little brown sugar, salt, pepper, potatoes and champignons for garnish.

We wash the beef, cut off the surface fat, get rid of the veins. After that, cut it into portions, rub with pepper and salt, marinate for 2 hours in the refrigerator. Mix for marinade lemon juice with vegetable oil, sauce, sugar and garlic passed through a press.

As soon as our meat is ready, put it on the grill grate and fry over high heat for 4-6 minutes on each side. Do not forget to water the steak with the remaining lemon-soy marinade. After we remove the resulting cutlets and let them rest for 7-10 minutes. Serve the dish with fried mushrooms and baked potatoes.

From Florence

Necessary products - beef (500 g), olive oil (2 tablespoons), black ground pepper and coarse salt (to taste), lemon for decoration.

Step one - cut into portions, grease them with oil and pepper, leave at room temperature and forget about them for 1 hour. After we send them to the grill. There they should remain for 10 minutes (including turning). Serve ready-made steaks with lemon wedges.

With demiglace sauce and cheese

We need a piece of beef (about 500 g), red onion (medium-sized head), garlic (5 cloves), salt, pepper, hard cheese (30 g), bell pepper(2 pcs), eggplant (2 pcs), olive oil (2 tbsp), demiglace sauce (2 tbsp).

We chop the meat into minced meat - with hatchets or knives. Then add finely chopped onion, grated cheese, crushed garlic, sauce, pepper and salt the resulting mixture. Then we form a cutlet up to 3 cm thick, coat it with oil on all sides, put it on the grill and fry until cooked. The final step is to make a side dish: bake eggplant and Bell pepper on the grid.

Classic

The last recipe is one of the most unpretentious. We only need beef, pepper, salt and vegetable oil - nothing else. We beat off the meat, peeled from films, veins and surface fat and cut into portioned pieces, make neat shallow cuts on each side, grease with oil and salt the future steaks (we will add pepper while turning). After we send them to the coals and cook until golden brown and protruding juice.

Now you know how to please the guests if the kebabs are tired and the fish is boring. Cook with pleasure and do not forget to look for new culinary solutions with.

A man who, in "sane mind and sober memory" refuses a juicy steak covered with an appetizingly fried crust, still needs to be looked for. Initially, as the name implies (beef - beef + steak - piece), the dish was prepared only from a specially selected whole meat tenderloin.

Today, the changeable "culinary fashion" dictates different rules. Chefs began to choose from different types meat and even minced meat, but three degrees of roasting have been preserved: someone with blood, someone medium roast, and some prefer to bring it to full readiness. There are lovers of Tatar steak from minced meat without any heat treatment, but in duet with raw egg. Previously, this exotic was prepared from dried horse meat, but now it is made from very fresh minced meat.

Preparation for cooking

You don't have to be a culinary professor to cook delicious steak (steak) at home. The dish is quite easy to prepare. The main thing is to take the “correct” meat, not fresh, but marbled, which has matured from 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 selected for the steaks. Since the technology does not provide for preliminary beating before frying, the ideal option is tenderloin.

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

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

Beefsteak calories

The dish is high in calories. But what kind of willpower do you need to have to deny yourself a juicy and fragrant slice of meat!? Therefore, sometimes you can relax and arrange a holiday for yourself. Tenderloin steak in a classic serving with a fried egg will give 275 kcal, but this is if you clench your will into a fist and limit yourself to only a 100 gram serving.

If such weight and calorie content are “unbearable”, then you will have to switch your attention to turkey or chicken. Nothing can be done - harmony requires sacrifice!

Classic ground beef steak

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

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

1. Put the meat, cut into pieces, into a grinder, add salt and pepper, beat until minced, put on the table and beat off.
2. Form a "washer", heat the oil.
3. Fry the product on both sides for a couple of minutes, and who likes deep fried, hold for more.

Serve with fried eggs and fine paste, for example, farfalle, penne, etc., decorated with cherry tomatoes.

Delicious chopped steak in a frying pan

Fragrant fried onion juicy beef and fried eggs - not a dish, but a meat-eater's dream! Preparing is quite simple, the main thing is that the beef for the steak is chosen correctly. And then set simple products, after a fairly short time, will turn into an exquisite and tasty dish. And if you add a bottle of red wine, you get a romantic addition to the Tête-à-Tête 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.

Ingredients:

• 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
• Melted butter - 3 tbsp. l.

Cooking order:

1. Grind the meat in a convenient way. Grate half the onion, mix with minced meat, salt a little. Add pepper, pour in vodka, put the yolk, mix everything thoroughly. It is good to beat off a lump of meat, throwing (10-12 times) from a small height into a wide bowl or on the table, form steaks, let them lie down for a bit.
2. Cut the rest of the onion into rings, fry in hot melted butter, sprinkled with sugar until a beautiful dark golden color.
3. Beat the egg white with a fork until foamy, heat a large frying pan over medium heat with a tablespoon of oil. Dip the steak in protein, such a “bathing” will retain juiciness - this is one of the little tricks. Transfer to the hot skillet and fry until crispy, about 3-4 minutes on each side.

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

Video recipe

Beefsteak with egg in the oven

Quickly prepared at home minced meat steak with egg. It turns out "two in one" - both the main dish and the side dish. This cooking option is healthier than frying in a pan.

Ingredients:

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

Cooking:

1. Prepare minced meat with the addition of onions, add dry spices, salt, mix well. Put the egg, mix again and beat on the table.
2. Take a little minced meat, roll it into a ball, and then flatten it, like a cheesecake, make a depression in the center.
3. Put on a baking sheet lined with parchment, put in the oven for 10 minutes at a temperature of 200 ° C.
4. During this time, finely grate the cheese, pull out the baking sheet, fill the recesses in the meat cakes with cheese chips, send again for 10 minutes in the oven.
5. Get the steaks, break an egg into each, put in the oven for another 10 minutes.

Serve hot with a salad of seasonal vegetables.

Videos cooking

Cooking pork and beef steak

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

Ingredients:

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

Cooking:

1. Grate beets, mix with minced meat, add sour cream, salt, mix.
2. Form steaks, fry in oil until half cooked on both sides, transfer to a refractory form.
3. Add flour to the oil from frying, fry, pour hot water, stir until lumps disappear.
4. Fill the form with the resulting gravy, send for a third of an hour in the oven with a temperature of 130 degrees.
5. Cook covered so that the gravy does not boil away and the steaks do not dry out.

How to cook marbled beef steak

Easier dishes according to the cooking technology, it’s hard to come up with a few secrets and a chic dinner is ready. If this is your first experience, start "experimenting" with ribeye steak: it's simply impossible to mess it up, as it's the most marbled of all kinds. The streaks of fat between the muscle fibers that occur during the special fattening of the animal will not allow the steak to “shrink” and dry out, so the meat, at any degree of roasting, turns out to be very juicy, soft and fragrant.

Cooking:

1. Sprinkle a piece of meat from the “mill” with pepper, add rosemary leaves, coat with oil, let stand for a third of an hour.
2. Heat the grill pan very strongly (ideally cast iron) and bring the oven to 200 degrees, it should have a grate and a pan to collect juice with fat (keep the mixture and prepare sauce based on it).
3. Put the meat in the pan with tongs, fry for a couple of minutes on both sides (salt the piece when turning). Use tongs to put a piece on the “edge”, seal (for about 15 seconds) around the entire perimeter.
4. Transfer the slice to the grate of a preheated oven, hold for about eight minutes.
5. Put the finished steak on a heated plate, cover with foil, let stand for a couple of minutes, so that the temperature of the whole piece becomes uniform, and the meat “ripens”.

Serve such a chic steak of delicious juiciness to the table and ... words of admiration will not take long!

Choosing the best sauce

For beef steak almost any sauce will do: sour cream, cream, garlic, tomato, berry. Thanks to him, the meat will become even more juicy, it will complement the taste and aroma. The sauce is best served chilled, in a separate bowl. Although a properly cooked steak will be fine without additional ingredients, if desired, you can simply pour over the juice from the fry.

• garlic- quick and easy to prepare. While the meat is in the oven, mix a couple of baked garlic cloves 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 stand in the refrigerator. Put a part of the chilled mass on the prepared hot steak.
• Creamy with mushrooms - it takes a little longer to cook, it is better to take porcini mushrooms, but you can also 1: 1 with champignons. Cut 100 g of mushrooms into cubes, in a frying pan, = brown a couple of tablespoons with a little oil. spoons of flour, add mushrooms, when moisture disappears, pour half a glass of cream, season with a pinch of nutmeg, pepper, salt, mix, simmer until ⅔ of the initial volume remains.
• Ginger with gooseberries - interesting hot and sour sauce, it takes about 10 minutes to prepare. 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 a change, you can enrich your collection recipes not quite a standard steak. The taste of meat is set off spicy marinade and supplemented vegetable side dish.

Ingredients:

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