How to cook veal steak

Meat is sacred for most families. Fast days for many become a real test of fortitude. Therefore, there are tens of thousands of ways to prepare a meat dish. But a completely special thing is veal steak. Chops, goulash and even most varieties of shish kebab are nothing compared to this juicy, aromatic and incredibly tasty piece of meat. The only catch is how to cook a truly juicy veal steak. Many chefs simply ruin great meat because they don’t know how to approach it.

Veal steak in a frying pan

The easiest way to prepare a delicious and original dinner is to fry veal steak in a frying pan . This tender meat goes well with creamy and berry sauces, and cheese risotto or grilled vegetables are suitable as a side dish. No matter what you choose, there is no compromise on steak. To ensure that the meat turns out juicy, tender, and properly cooked, follow the rules that we will tell you about!

How to cook veal steak in a frying pan?

Do you want to fry an incredibly tender and juicy steak? Then it’s worth buying veal! When cooked correctly, veal meat will melt in your mouth. All that remains is to add more flavor to the dish with the help of spices. As for marinades, it is better to choose gentle ingredients for veal. You can mix herbs with vegetable oil, marinate the veal in fermented milk products (yogurt, tan, kefir) or simply rub it with dry spices. Marinate steak meat for about 40 minutes at room temperature or 1-4 hours in the refrigerator. Tips from the T-Bone Academy will help you cook a tasty veal steak in a frying pan : 1. If you have no experience in cutting meat and have a very vague idea of how to do it, it is better to buy veal cut into steaks by a professional. The taste of the dish directly depends on this. A thick steak is difficult to fry, a thin steak will dry out, and meat cut along the grain will turn out tough. You can buy the best quality steak meat, properly cut by a professional butcher, by going to the T-Bone online meat store. 2. Choose a frying pan responsibly. A thin pancake pan and a wok are not suitable. It is better to choose a thick-bottomed, cast-iron or grill pan. The thick bottom accumulates heat and conducts it deep into the steak, and such pans also heat up to a high temperature, which is necessary for quickly frying meat. 3. After the meat has been marinated (if you use a marinade), you need to wait until it warms to room temperature and then dry it. This way you will achieve proper frying and get a crispy crust. 4. You can salt and season the steak while marinating (at least 40 minutes before cooking), immediately before frying, or after. Don't forget to brush the steak with butter to prevent the tender veal from drying out. 5. You need to fry veal steak in a frying pan after heating it up. To fry Medium it will take about 3-4 minutes on each side, and for Medium Rare it will take 2-3 minutes. Never cut veal? to check doneness. Use a meat thermometer! You can see how to choose a suitable thermometer here. You can buy a professional meat thermometer on the T-Bone website. 6. To prevent meat juice from leaking through the puncture in the steak, turn the meat over with special tongs. In addition, with their help it is convenient to fry a steak on all sides. 7. Leave the finished meat for steaks on a plate for a couple of minutes without cutting it. Better yet, place it on a wooden board, put a slice of butter on top and cover with foil. After a few minutes, cut the steak into slices and pour over the juice released during the “resting” of the meat.

Veal steak in a frying pan recipe from T-Bone

For an unforgettable dinner, cook the most tender veal steak in a frying pan with a fragrant creamy sauce and a light side dish of blanched asparagus. You can buy meat for steaks in Kyiv at the T-Bone steakhouse on the Capital Market. Remove the veal steak from the refrigerator in advance. Cover the meat with sprigs of rosemary, sage and garlic cloves. While the veal is warming (this will take about an hour), prepare the sauce. Crush several of your favorite types of peppercorns in a mortar. For example, fragrant, green, Sichuan and white. Do not grind the peppers into dust. It will be better if the particles are of different sizes. Melt butter in a saucepan and add pepper. Heat for a couple of minutes until a bright aroma appears, then pour in a little brandy. Evaporate the alcohol for a couple more minutes, add cream, salt and heat the sauce. Keep the creamy pepper addition warm. Free the veal from aromatic ingredients, dry, salt and rub with vegetable oil. The grill pan should be well heated. Place the steak on it. Cook the meat to your favorite degree of doneness. We recommend Medium Rare (53-54°C) - it is optimal for most steaks. Once your steaks are done, remove them to a board, cover with foil and let rest for 2-3 minutes. While the meat is resting, blanch the asparagus and then plunge it into ice water. Serve tender veal steak in a frying pan with crispy asparagus and creamy sauce. Bon appetit!

Secrets and useful tips from the best chefs

To make the most delicious, aromatic and juicy meat dish, you need to know about the peculiarities of food preparation and the culinary process. It is recommended to follow simple rules that look like this:

Beefsteak is typically made from beef tenderloin (or sirloin). The best “material” for steaks is considered to be meat with thin layers of fat, because the dish turns out tastier and more nutritious.
Beef should not be fried immediately after being refrigerated. It should lie at room temperature for at least half an hour.
The tenderloin is cut across the grain so that the steak does not turn out hard.
It is recommended to salt and pepper the steaks when the meat is almost ready.
It is better to fry beef in a cast iron frying pan with a thick bottom. It is not necessary to fill the entire area of the dish; half is enough. If you put too much meat, juice will be released due to the drop in temperature. The result will be a hard “bedding”.
To soften the steaks, you need to lightly beat each piece of meat.
To ensure that the dish is perfectly fried, you can fry the meat in a frying pan and then put it in the oven for another 15 minutes.

Beef steak in a frying pan, or how to cook beef steak

Beef steak in a frying pan, or how to cook beef steak - this is a long article about what you need to do to make your steak at home divinely tasty, and not rubber-soled. Veal steak... Steak. There is so much magic in this word! The mouth immediately tastes like a tender piece of veal, releasing its juices when bitten and radiating its aroma throughout the kitchen. Today’s post is definitely not dedicated to vegetarianism, so, vegetarians and vegans, you have nothing to do here today, but soon I will come up with something for you too. In fact, at first I wanted to just write a recipe for ribeye steak, but then I realized that there are many little things that should be taken into account when preparing this seemingly simple dish. And I decided to put them all in a separate article, “ Beef steak in a frying pan, or how to cook beef steak ,” which you are reading now. Well, let's go!

1. The first thing to do when considering cooking a steak is to decide what part of the cow it will be made from . That is, with its variety. By the way, yes, the right steak is made from beef or veal, fried pig or chicken meat is no longer a steak, forget about these confusions. I would like to note right away that the most inactive parts of the carcass are used for steak; these are not the shoulder blades or thighs, but exclusively the back, which is also divided into several parts. There are quite a lot of them, I will not describe them all, but will describe only the most famous:

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This article was produced by our experienced team of editors and researchers, who reviewed it for accuracy and comprehensiveness.

Category: Meat and steaks

In other languages:

English: Broil Steak, Français: faire griller un steak, Italiano: Cuocere una Bistecca al Grill, Español: asar filetes en el horno, Deutsch: Steak im Ofen braten, Português: Grelhar um Bife, 中文: 烤牛排, Čeština: Jak upéct steak v troubě, Bahasa Indonesia: Memanggang Steak dengan Metode Broiling, Nederlands: Een steak grilled in de oven, العربية: شواء شرائح اللحم, Tiếng Việt: Nướng Bít tết Ngon, ไท ย: ย่างผิวนอกเนื้อสเต็ก, 한국어: 오븐으로 스테이크 굽는 방법, 日本語: ステーキをオーブンで焼く

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Veal steak is an irresistible delight!

Veal is a wonderful meat that is rich in vitamins and minerals. Dishes made from it have a distinct taste, delicious aroma and pleasant texture. It makes delicious cutlets, meatballs, goulash, and roasts.

Even if you don’t really like dishes made from this type of meat, once you try veal steak, you will fall in love with this unearthly taste. Juicy, nicely crusted steaks can convince even a vegetarian to reconsider his views. Well, meat lovers are ready to sacrifice even kebab just to experience this incredible taste.

Just note that veal and individual parts of the carcass are quite capricious during the cooking process. As a result, many housewives refuse to buy this meat, so as not to spoil the taste of the finished dish. And this is very in vain.

Benefits of veal

In an impromptu competition, veal clearly beats beef. It contains more proteins, the percentage of fat is much lower and it is much better absorbed, which is why it is useful even for small children.

This type of meat is useful for hypertensive patients, diabetics and anemia. It contains a high percentage of iron and for better absorption, combining meat slices with cabbage is considered the most advantageous. This vegetable often becomes the basis for side dishes for fried veal, along with traditional potatoes.

Choosing meat for veal steak

The key to any successful meat dish is the correctly selected part of the carcass. If you take, for example, lean meat for barbecue, it will disappoint you with dryness, no matter what you marinate it in. And even more so, you need to carefully choose meat for steaks. Here it is worth immediately emphasizing that this dish is prepared exclusively from veal. There simply is no chicken, pork or turkey steak in nature, or rather in restaurants. It can be anything, but not steak, believe me.

So, before you cook veal steak, remember the main rules:

choose fresh, chilled (in no case frozen) meat;
Both meat on the bone and without are suitable for cooking;
We give preference: filet mignon, Chateaubriand, entrecote, ribeye;
pay attention to the muscle fibers of the cut, which should be parallel to the table and not diagonally;
the ideal thickness of the future steak is 2.5-4 cm;
cutting a whole piece of cut should only be done across the grain.

Not every seller knows the name of all steaks, so choose the following parts:

subscapular;
top sirloin;
lumbar;
head part of the tenderloin.

If you want to cook veal steak in a frying pan, then it is best to use Ribeye, which is taken from the rib. This part contains enough layers of fat that quickly melt and make the finished dish juicy and tender.

What is the secret of such a juicy piece of meat that everyone likes so much? It's simple. Remember that the steak should always be immediately placed in a hot frying pan so that the meat has time to set and does not lose its juice in the future. It is the transverse cutting that ensures the passage of high temperatures through the entire piece.

And remember that even after you remove the finished dish from the pan, it still continues to cook. Therefore, you should not overcook it under any circumstances. And under no circumstances serve steak that has just been removed from the pan. The meat needs to be allowed to rest. And only if the finished dish sits a little at room temperature, covered with foil, will the steak melt in your mouth, delighting you with its flavor palette, aroma and tenderness.

Restaurant dish in your kitchen

Perhaps every housewife knows how to cook marbled beef steak in the oven. The meat, baked to a charcoal crust, is juicy, aromatic and has a unique taste. But not all stomachs can accept such food, so most housewives prefer alternative methods of cooking beef. Let's try baking it with vegetables.

Ingredients:

beef tenderloin – 400 g;
zucchini - 1 piece;
onion – 1 head;
potato tubers – 5-6 pieces;
garlic cloves – 3-4 pieces;
carrots - 1 root vegetable;
eggplant – 1 piece;
sweet bell pepper – 2 pieces;
salt, mixture of ground peppers;
refined vegetable oil – 2 tablespoons. spoons.

Preparation:

Let's prepare the beef tenderloin right away, since the meat needs to be thoroughly marinated before baking.
We won't cut the steak. We rinse it with purified water and dry it with a paper towel.
Thoroughly rub the beef tenderloin with coarse salt, a mixture of ground peppers and other selected spices and herbs.
Peel the garlic cloves and cut into slices.
Sprinkle garlic on top of the piece of beef and add chopped onion into rings.
In this form, place the beef pulp in the refrigerator for 4 hours.
Wash the eggplant and cut off the stem. Cut the vegetable into cubes and add salt.
Leave for a third of an hour. Drain off the released liquid.
Peel the zucchini and cut the pulp into cubes.
Peel the sweet peppers, wash them thoroughly and cut them into cubes.
Shred the peeled potatoes into small pieces.
Combine all vegetables in a deep bowl. Add salt, a mixture of ground peppers and vegetable oil. Mix well.
Place the marinated beef and vegetables into a baking sleeve. We secure the edges with clips.
We will bake at a temperature of 200° for at least one hour. Checking the readiness of beef and potatoes. When pierced, the meat should release clear juice.

Hare: recipes for cooking in the oven for every taste
How to bake pork carbonate in the oven: useful tips
Baked potatoes with pork in the oven

There are no special conditions or culinary secrets in preparing marbled beef. You cook it like you would any other type of meat. Be sure to marinate the meat before cooking using your favorite spices and herbs. Bon appetit!

Several ways to cook veal steak

Many people mistakenly assume that they cannot please their loved ones with a decent steak due to the lack of the necessary frying pan. But this is a huge misconception. If you want, you can always find a way, right? So, you have already chosen the “right” meat for your veal steak. Any recipe can be used. Some advise marinating in wine, others in something else. But first, just try not to scoff at a selected piece of meat, but cook it in the simplest way. Believe me, the result will exceed all your expectations. In order to get an amazing dish that is easy to prepare, you will need:

meat;
salt;
ground pepper;
spices (thyme, basil, rosemary - whatever you like);
vegetable oil.

Cooking features

The meat must always be cut across the grain, and if you additionally beat it with a culinary hammer, then it will become soft and tasty. It is better to fry over high heat so that the piece becomes covered with a crust, thanks to which the juice will remain inside, and therefore the meat will not be dry. To prepare a good steak, it is best to take the pulp or tenderloin.

It wouldn't hurt to marinate it first. Soy sauce, lemon juice or even milk work great, which makes the veal very soft.

Depending on the degree of cooking, steak can be cooked well, medium, or medium rare. A slightly cooked piece remains pink inside. When punctured, juice is released from it. The deeper the roast, the drier the meat will be.

Cooking tips and tricks

There are many secrets to cooking a juicy steak.

The meat should be cut across the grain, it will be softer and easier to chew.
For additional softness, the meat can be beaten.
To ensure that the meat is tender, it is pre-marinated. The marinade can be vinegar, mustard, lemon juice, soy sauce, vegetable oil, mayonnaise: don’t be afraid to experiment.
The meat is also rubbed with various spices, which will give it flavor when fried.
The steak is fried in a dry frying pan, or with a little butter added. It is this that will give the meat a brown-golden color.
Beefsteak loves space: do not place pieces of meat close to each other in the pan. This way they will be stewed rather than fried.

There are different degrees of doneness for steaks.

Rare or rare (this is uncooked meat, it is cooked for about three minutes);
Uncooked or medium rare (low-done, frying time about 4 minutes);
Medium or medium (cooks for about 6 minutes; when pierced, the meat releases a pinkish, almost clear juice);
Almost roasted or medium well (cooks for about 8 minutes, clear juice releases when pierced);
Fried or well done (cooks for 9-10 minutes, steams, there is almost no juice when pierced).
It is better not to cook steak with beef from beef, it is harmful to your health. If you want this kind of meat, cook pork. Learn how to grill a pork steak.
“Beefsteak” is a collective concept; it is prepared not only from a whole piece of meat. There is also a version of chopped steak.
If you want soft and juicy meat, then beef steak can be cooked in batter. To do this, mix the egg with flour, add a little water or milk and dip the meat into this mixture before frying.

Grilling

Before cooking, veal should not only be defrosted. It should be at room temperature. If you use meat that is still cold or even frozen, then it will not be able to cook evenly outside and inside. As a result, it will burn on top, but will remain raw inside. A good piece of meat does not need a lot of spices, it will be tasty even just salted.

Before you start working, you should tidy up the grill, clean it and remove any leftover food residue. The rods are rubbed using a hard wire cheek. It is best to do this procedure immediately after the meat is removed from the grill, while it is still warm. Before heating the grill, coat the rods with oil.

To get a crust on the outside while maintaining tenderness on the inside, you need to use two different grill temperatures. To create the crust, the meat is fried over high heat. You can determine if the heat is enough with your hand. If at a distance of several centimeters it can withstand the temperature for only a second, then this is a mode for frying meat.

It is better to make the heat less intense there on the side. Once the crust appears on the steaks, move them to the side. There they can languish at a low temperature.

Professional chefs can easily distinguish when meat is raw and when it is ready. The only way to find out is to pierce the dish during cooking. Raw, soft, medium-rare meat offers little resistance to a knife or fork. If it is hard, it means it is already well cooked. The main thing is that it is not overdried.

The steaks should be pierced, but not moved. They are turned over only once, when the first side is completely cooked. It is almost impossible to predict exactly how long the meat will cook, since they take into account:

temperature;
product quality;
whether it was pre-marinated or battered;
thickness of the pieces.

Perhaps the most important step that most people skip is resting the meat immediately after it comes off the grill. Before serving or cutting, steaks must be placed in a bowl and covered with a lid, and kept in this state. You can use an electric grill or grill, which are also suitable for preparing the described dish.

Cooking in a frying pan

Heat a large cast iron skillet over moderate heat. Rub the veal with butter and herbs. Fry over high heat until the steak is golden brown.

It is necessary to properly prepare the meat before frying; for this you will need to marinate it in milk. Leave for several hours or beat off. You should remember to cut the pieces exclusively perpendicular to the grain, this is the only way to achieve the necessary softness.

After the crust appears, turn the heat on the stove to low and simmer the meat until it reaches a certain level of doneness.

Recipe in the oven

They take a steak and beat it well with spices and herbs. Lightly grease with sunflower or olive oil, then place on a very hot frying pan to seal the pores and keep the juice inside.

After this, place the meat on foil, close it and put it in a preheated oven. The temperature should be 250 degrees. In this state, the steak will cook in its own juices and will be tender.

If desired, vegetables, such as carrots, zucchini and potatoes, are placed inside the foil along with the tenderloin. They are saturated with steak juice and give it their own flavor. You can use a shoulder blade on the bone; this veal delicacy has amazing taste.

For a simple steak recipe, see below.