The United States is considered the birthplace of steak. It is in this country that a fried piece of meat is one of the most popular dishes. The beef steak in the oven, although it differs from the traditional version of cooking, however, it also has amazing taste properties and it is also very tasty!
In the cooking process, it is impossible to do without using all kinds of spices, so you can change the taste of the final dish from time to time and enjoy new notes of aromas of herbs and spices.
Basic principles and rules of preparation
How to cook beef steak in the oven? Traditionally, a piece of fillet is fried at high temperatures to make a juicy and golden crust. Of course, this effect is easier to achieve when using a grill or pan, but few know that in the oven you can cook a great and mouth-watering steak.
In the oven, you can fry a meat treat on a baking sheet, wire rack or pan (without handles).
The most important factor is the choice of beef fillet. For frying, not all meat is ideal. The best way to cook is to choose pieces of carcass that are not involved in the motor function of the animal - this is the rib or upper part of the carcass. It is important that the meat product has a small amount of fat or be with a fat “speck”.
What are the degrees of cooking?
Many people wonder - how much to bake beef steak in the oven? It all depends on what kind of meat you prefer, because not all people love half-baked meat dishes, and someone cannot live without such original dishes.
Below we give the types of cooking and the time required for cooking. These data apply only to dishes cooked on an open fire, since a real steak is cooked exclusively on a fire.
Blue rare (or extra rare) - quickly fried on both sides at high temperature until browning, remains moist inside.
Rare (with blood) - each side is fried for about a minute at two hundred degrees, inside the meat remains red with juice.
Medium rear - fries at 200C for 3-4 minutes, pink juice comes out when cut.
Medium - it takes about 12 minutes to cook, with a cut it seems damp and gives a pinkish juice, meat fibers have a pink tint, the depth of roasting is greater than with degrees blue rare and rare.
Medium well - juice when sliced is transparent, preparation is about 15-17 minutes, the fibers are lighter than in previous versions.
Well done - the fibers have the color of the finished beef, with an incision the juice does not stand out. It takes about 20 minutes, at 180 degrees.
Very well - well-done steak, rosy and dry. Cook for 25 minutes.
It is not recommended to use the dish immediately after cooking. It is better to let the meat rest for 5-7 minutes, however, to cut a piece, it is better to cut after frying in order to suspend the thermal process and achieve the desired degree of readiness.
In our article, we will not deviate from the classics and talk about recipes for delicious steaks with a degree of roasting very well and well done.
The first recipe: spicy herbs and meat - it's delicious!
- Beef shoulder blade 600 gr.
- Ground black pepper, coriander, hot red pepper, thyme
- Olive oil
Slice the beef shoulder into 3-cm portioned portions.
Mix spices and salt, carefully rub the mixture with pieces. Leave to marinate for 30-40 minutes at room temperature.
Fry pieces of beef on a frying pan on both sides until a brown crust appears. Lay a parchment or foil on a baking sheet, grease with oil. Put the steaks and bake at 180 degrees for 15 minutes. After baking, remove from the oven and leave the dish for 5-10 minutes and then serve.
Recipe Two: Marbled Beef Steak.
This dish can hardly be called dietary, since this type of meat ingredient contains more fat than fillets. But the taste of this delicacy is different - steaks are more juicy, in combination with spices, the aroma of the dish will be truly fragrant and mouth-watering. Dear gourmets, please yourself with an excellent treat! For cooking, we need:
- Marble Beef Meat - 600 grams
- Olive oil
- Ground black pepper
- 3-4 cloves of garlic
- 1 tbsp. spoon of vinegar
- Spices: oregano, dried parsley, hot pepper
Step One: Rinse and cut the beef across the fibers into sponges, then dry slightly with paper towels.
Step two: in a small container, mix oil, salt and spices, then grate the sponges with the mixture. Leave the marinated products in the refrigerator for 1 hour, then remove them and leave for another 1 hour.
Step three: heat the pan over high heat, fry the pieces on both sides, each for 3 minutes.
Fourth step: take a baking sheet or a heat-resistant container, cover it with foil, spread the steaks and put it in the oven, heated to 180 degrees for 30 minutes. After baking, wrap the dish in foil and leave for 5-10 minutes.
Recipe three: meat in the oven on the grill.
When baking a steak on a wire rack - the pieces of meat will be evenly processed thermally, so that the taste will be more complete, and the meat will be juicy.
- Beef Tenderloin 500 grams
- Olive oil
- Spices to taste
Wash the tenderloin, remove the films, tendons, cut into portions, at least 3 cm thick.
Pour oil into a pan, heat over high heat and simmer the steaks on both sides for 2-3 minutes until a light crust forms. So we keep the juiciness of the steak. After roasting, let the meat cool for 20-30 minutes.
Note - when turning meat during roasting, you can use kitchen tongs - so you will not damage the integrity of the pieces, the juice will remain inside the product.
Preheat the oven to 200 degrees. Place a baking sheet under the wire rack on which you will fry the steaks so as not to stain the oven with meat juice and fat.
Before sending the steaks to the wire rack, grate them with salt and spices, then bake on the wire rack for 20-30 minutes.
Recipe Four: Juicy Steak with White Wine.
- Beef fillet 500 grams
- Garlic 3 cloves
- Olive oil
- Onions 2 pcs.
- Salt pepper
- Tomato 2 pcs.
- Dry white wine 100 ml.
Rinse beef tenderloin, cut into equal portions, 3-4 cm thick. Make small cuts on each piece, finely chopped garlic in them. Grate meat preparations with salt, pepper, set aside for half an hour.
Cover the baking sheet with foil, grease with oil, put onion sliced in rings, on top of it steaks. Pour the meat with white wine, put the tomato sliced into rings and wrap it tightly with foil. In several places, make punctures in the foil so that the dish “breathes”.
Bake in the oven for 45 minutes. Roasting temperature 200C.
Gourmets are convinced that a real steak can only be made from beef. But pork is not only more popular, but also more affordable in Ukraine. From it you can make a dish in a grill pan (for example, Gusto H1184084), and in the oven.
It is necessary to approach the choice of meat responsibly, it is not worth stinting here. The correct decision will be the neck. This part of the carcass contains the necessary fatty layers, without which the steak becomes tough during cooking. The more evenly they alternate with meat, the juicier the dish will turn out.
You can also use the tenderloin - it is more convenient to cut and easier to find on sale. But making pork steak from it is not a good idea, since the meat can turn out to be dry. The way out is to bake it in an oven or electric oven, wrapped in foil. So the steak will languish in its own juice, which will make it softer and juicier.
Important:A frozen meat steak will be tasteless. Therefore, cook only with fresh chilled pork.
Ingredients (for 3 persons)
- Pork neck - 0.5 kg.
- Onions - 3-4 medium onions.
- Garlic - 4-5 cloves.
- Salt, spices.
Before cooking, meat for steak is removed from the refrigerator in advance - its temperature should correspond to that in the room.
The neck is washed under running water and dried with paper towels. Next, the meat is cut into thick parts of 2.5-3 cm. If made thinner, it will not be steaks, but blanks for schnitzels.
Grate future steaks with seasonings. Their set depends on the taste of those who will eat them.
But you can choose spices and depending on the season. So, in the spring-summer period, a spicy, fresh, light mixture is relevant: for example, based on Mediterranean herbs, basil. In the cold season, a combination based on a mixture of peppers, hops-suneli, ginger and cardamom will warm and arouse appetite. But the main thing is not to overdo it so that seasonings do not “clog” the taste of meat, but supplement and emphasize it.
To add the sun to a cloudy day, it is worth adding a little turmeric and coriander, as well as greens - parsley, cilantro, dill. Better fresh, of course, but dried or frozen, too, will do. Herbs will remind you of spring and warmth. Salt pork steaks right before grilling in the oven.
While the oven is heating up, the onions need to be chopped coarsely, and the cloves of garlic - on the contrary, are thinner. In the prepared pieces of the collar, small incisions are made, which are stuffed with garlic slices.
Foil cuts, which should be of such a size that steaks without cracks can be wrapped in them, put chopped onions, and meat on it. Now it can be salted. Steaks need to be tightly, even in several layers, wrapped in foil and put into shape (Simax 7126 is suitable).
In the oven in normal mode, the meat should be baked for about 40 minutes. This is just a complete roast (Well done), this is how it is recommended to cook pork.
After the right time, the steaks must be removed from the oven, gently pulled out of the foil and removed with the help of toothpicks, a fork or the tip of a knife. After that, put the pieces of meat on the grill and bake in the oven in the “grill” mode for about ten minutes (no more!). The remaining water will just have time to evaporate, and the steaks will be a pleasant golden color.
Before serving, ready-made steaks need to hold for several minutes under the foil so that they “reach”. You can decorate the dish by pouring sauce or adding a little chopped greens, vegetable slices. Steaks feel great even without a side dish, but a little french fries or a lean vegetable salad will not be superfluous.
Making beef steak is a bit trickier. But when cooking this meat, you can vary the degree of frying: medium, with blood - whoever likes it. A dish of beef can be made not only in a grill pan, but also in the oven.
According to the rules, it is necessary to take the meat of gobies, not cows. With an almost identical cooking process, a meal of cow meat is called a steak.
If there is time and the opportunity to choose the perfect meat, you need to pay attention to the age of the bull and how and what he was fed. Ideally, by the time of slaughter, the animal should not be older than one and a half years. As for nutrition, from one herb the meat will be tender, but freshish. And such necessary characteristic "marble" veins will appear only if the calf was given grain feed.
There are several varieties of beef steaks. Their type depends on which part the meat was cut from. Cook the beef steak in the oven or in a pan from a tenderloin or fillet, preferably from the back. These pieces of meat have special fatty layers that melt during cooking and make the steak juicy and very tasty. The loin parts do not have such layers, but differ in a delicate, mild taste.
It is important to know:Fresh meat is never taken on steaks. On the contrary, before use, it must "reach".
It is better to take fresh, chilled meat for steak. If the situation is such that you have to use frozen beef, you need to properly defrost it. Quick defrosting in a microwave or warm water will kill all the taste of meat. You need to start defrosting a day before cooking, shifting it to the main compartment of the refrigerator. The slower the meat returns to normal temperature, the more likely it is to get a delicious meal.
If the choice fell on the workpiece, that is, already sliced beef, before buying, you should check their thickness. The correct option is 2.5-3 centimeters. If you buy a whole piece, you need to choose, immediately figuring out in your mind how you can cut it.
- Beef or veal - 1 kg.
- Soy sauce.
- Flavourless olive or other vegetable oil - a quarter cup.
Beef at room temperature is washed and cut into pieces 2-3 cm thick. Then you need to dry the meat with paper towels.
To make the marinade, in a convenient bowl combine soy sauce, 15 ml of oil and seasoning. Pre-soy sauce should be tried, as some companies produce it too salty. In this case, additional salt will be useless.
Billets of steaks should be lowered into the marinating mixture so that they are completely covered with them, and left for an hour or a little longer. It is advisable to cover the container with cling film so that the meat does not weather. You can marinate both in the refrigerator and without it.
After the specified time, the meat must be removed from the marinade and allowed to drain. You can do this with a colander lined with several layers of gauze.
A grill pan (Russell Hobbs or Biol is good for this) needs to be heated very well on the stove, but not allowed to smoke. Each steak is rubbed with a small amount of vegetable oil on both sides and quickly roasted until browned. A couple of minutes on each side will be enough.
After frying, the workpieces are transferred to a baking dish and cooked for a quarter of an hour in an oven at a temperature of 180-200 degrees. To make the steaks even tastier, immediately after baking they should be left to lie on the table on a wooden shelf under the foil for about a quarter of an hour.
Beginner will learn how to properly grill veal steak in the oven. For this, skill and experience, like a chef, are not needed. A little attention and focus on details, high-quality beef and a good mood - and now on a plate waiting for a juicy, soft meat. The best side dish that goes with this great dish is a glass of dry red.
Preparing a steak of red fish, salmon, for example, can be done from a whole fish, or using blanks, each of which is designed for one serving. Delicious salmon and trout steaks can be baked in the oven.
The determining criterion for choosing fish should be freshness. If there is a choice between a whole carcass on a pillow of ice and already sliced steaks, but frozen, it is better to give preference to the whole - even if it is more expensive. Frozen fish already has excess water that will negatively affect its taste.
If there are no options, and there is only a frozen fish, you need to defrost it carefully and slowly. And to do this, as in the case of meat, you need to on the bottom shelf of the refrigerator at least a day. The worst thing you can do is defrost in warm water. The fish that was in the ice will take in more excess water. The dish will fall apart during cooking and it will turn out tasteless.
First, a whole carcass of tuna or catfish should be thoroughly washed (you can even use a washcloth), remove the head, tail and cut off the fins. Unbroken - you need to cut along the abdomen and take out the insides. And only after that comes the time to cut the fish into steaks, then to cook in the oven. The thickness should be larger than that of meat: 4-5 cm, exactly at least 2.5 cm.
Ingredients (4 servings)
- Red fish in the form of steaks - 4 pieces.
- A pair of lemons.
- A quarter cup of odorless vegetable oil.
- Spices, coarse salt.
Prepare the fish: if necessary - thaw, bring to room temperature. Rinse steaks carefully and pat dry with paper towels.
To improve the taste, fish steaks should be marinated, but not for long. For this, part of the fish should be grated with a mixture of half lemon juice, 30 ml of oil and a small amount of spices. Ground white pepper, ginger, oregano, marjoram are suitable.
Preheat the oven (e.g. Electrolux EOB93434AW). While it is warming, the steaks are transferred to the foil, each separately. You can optionally grate with vegetable oil, garnish with a sprig of rosemary. Flavor the fish with sea salt and wrap in foil. Place in a convenient baking dish or on a baking sheet.
Bake in the oven for a little less than half an hour. After this, the foil leaves should be unfolded and the fish left in the oven for another 10 minutes to brown. You can also cook a dish on the grill. Then the fish steaks will not only be delicious, but also with the right ribbing.
You will want to eat fish steaks before they are ready. And all thanks to the appetizing aroma of fish from the oven. But for this dish to produce a truly stunning effect, it must be served correctly.
For a beautiful presentation, it is recommended to choose a single-color, preferably white, large-diameter plate (ideal - LUMINARC SWEET LINE). Gently place the fish steak on it, put a slice of lemon, a little rosemary next to it. You can also use fresh herbs, a few cherry tomatoes for decoration. A special sauce for fish made from sour cream or heavy cream will look organic.
Вывод такой: свежее мясо, фольга, качественный духовой шкаф и немного вдохновения – и можно вкушать собственноручно сделанный стейк. Те же, кто предпочитает рыбу, могут угостить себя и гостей утонченным кушаньем из форели или семги. А если вдруг с первого раза блюдо не выйдет безупречным - не стоит расстраиваться. Следует помнить: это - нормально. Умение приходит с опытом, главное - начать.
Видео Как приготовить стейки из свинины в духовке
- Preheat the oven to 230 degrees. To make the steak perfect, you need a well-heated oven!
- Wipe the pieces of meat on all sides with a paper towel. Salt and pepper the meat right before cooking. Pour a little vegetable oil into the pan, heat it and fry the slices over high heat from two sides, about 2-3 minutes on each side.
After you get the steak out of the oven, let it stand for a while - about 10 minutes. It is very important! The steak will fill with juice and will melt in your mouth thanks to this technique! To prevent the meat from cooling down during this time, you can cover it with foil.
Enjoy your meal! Amazing view, and what can we say about the taste of such a steak ...
My family loves pork steak, but you can cook a steak according to this scheme from almost any type of meat! I advise you to cook a spicy sauce that will enhance the already fantastic taste of the dish. Show a valuable recipe to your beloved friends, everyone can cook a perfect steak!