Beef steaks in the oven. Recipes in foil, sleeve, cooking time

Publication in the group: Meat and offal dishes

Nutritious beef steaks appeared in the kitchens of Russians from the United States, where they know how to cook them, leaving them juicy on the inside and with a fried crust on the outside. Traditionally, steak needs to be quickly seared in a hot pan and then finished in the oven, but there are alternative ways to cook steak, such as baking in the oven or slow cooking at low temperatures using the sous vide technique.

General principles for cooking beef steak

The quality of the finished steak is influenced by several factors, each of which is individually important:

Beef steak degrees of doneness

Beef steaks are cooked in the oven to any degree of doneness.

In classical cooking, there are 9 degrees of doneness. Blue frying is achieved when the steak is fried in a hot frying pan for 10-15 seconds. on each side. Such a steak is not yet ready to eat; this is the so-called “clogging” of meat. Degrees of doneness: well, well done, very well done, done - this is fully fried meat without juice inside. It is not customary to cook beef steaks to these degrees of doneness, unlike steaks made from pork, chicken or turkey.

For beef steaks, 4 degrees of doneness are suitable:

What are the degrees of doneness?

Many people wonder how long to bake a beef steak in the oven? It all depends on what kind of meat you prefer, because not all people like half-cooked meat dishes, and some cannot live without such original dishes.

Below we present the types of frying and the time required for cooking. These data apply only to dishes cooked over an open fire, since real steak is cooked exclusively over fire.

Blue rare (or extra rare) – quickly fried on both sides at high temperature until browned, the inside remains raw.

Rare (with blood) - each side is fried for about a minute at two hundred degrees, the inside of the meat remains red with juice.

Medium rear – fried at 200C for 3-4 minutes, pink juice comes out when cut.

Medium - cooks for about 12 minutes, when cut it seems damp and gives pinkish juice, the meat fibers have a pink tint, the depth of frying is greater than with the blue rare and rare degrees.

Classic recipe in the oven

For a classic steak, you need to take a beef tenderloin, trim it from films and cut it into even pieces. Steak from the thin part of the tenderloin, approximately 4 cm thick, is called “tournedeau”, it weighs approximately 140 g and is designed for 1 serving. Steak from the thick part of the tenderloin weighing 285 - 350 g and approximately 8 cm thick is called “châteaubriand” and is usually designed for 2 servings. It is better to cook chateaubriand in the oven.

What ingredients will you need?

Classic beef steak does not require pre-marination, but it is usually served with flavored butter:

• beef tenderloin - 340 g;
• salt, black pepper - to taste;
• butter - 225 g;
• parsley - 60 g;
• lemon juice - 10 ml.

Step-by-step cooking process

Oven-roasting meat is indirect heat cooking where the meat is cooked by exposure to dry, hot air in the enclosed space of the oven. This method can be called baking, and in order for the meat to remain juicy inside, you need to place it in a very hot oven at the beginning of the process.

Procedure:

1. To prepare flavored butter, soften the butter, add salt to taste, lemon juice and finely chopped parsley. Then it should be placed in film, rolled into a small log and frozen.
2. Season the meat with salt and pepper, and place on a wire rack in the oven as hot as possible for about 5 minutes.
3. Then the meat must be removed, wrapped in foil and returned to the oven, lowering the temperature to +170°C for 15 minutes.
4. At the end of the cooking time, the meat must be removed from the oven and, without unfolding the foil, left warm for 15 minutes.

Submission rules

The finished steak should be cut into portions across the grain, placed on serving plates, with a slice of flavored butter on it. You can serve grilled vegetables or fresh tomato salad as a side dish for the meat.

Marbled beef in the oven

Every housewife has wondered at least once, how long does it take to cook this meat in the oven? This will take more than one minute, and obviously more than one hour. You will have to wait about 3 hours to get juicy beef. Required ingredients:

• marbled beef, preferably ribs – 2 kilograms;
• olive oil;
• a mixture of dry herbs;
• salt, pepper - to taste.

1 step. As usual, wash and dry the meat. There is also a little secret. Tie the meat with a thread, but a culinary thread. This will allow the meat to retain its shape during cooking (important!).

Step 2. Gently rub olive oil, spices, and herbs into the meat, then place it on the prepared pan. It's best to place it ribs down, if there are any ribs at all.

Step 3. At this time, our oven has already heated up to 200 degrees. Place the form with the meat in the oven for about 20 - 30 minutes. We wait until a crust forms on the beef, which will prevent the juice from escaping.

Step 4 Now it's time to cover all the meat with foil. Cover and immediately reduce the oven temperature to 150 degrees. Continue baking for about 1 hour. Remember to check the condition of the beef every 30 minutes.

Step 5 As soon as the meat is cooked and you are sure that it is not raw, we take it out of the oven and let it sit on the table for another 15 minutes. After which, you can serve!

In general, there are still a huge number of recipes with marbled beef, and we will look at them briefly. You have the opportunity to cook marbled beef on the grill, using skewers or a grill.

Also, do not forget that you can make schnitzel from this beef at any time, which is extremely popular in many countries. Although it is often made from pork, it will also turn out great with beef! In general, cooking at home, at home, is better in its own way, but also in nature, on an open fire, the meat turns out to be unusual in its own way.

By the way, the preparation of marbled beef carpaccio also does not go unnoticed. Who doesn’t know, carpaccio is the most tender, thin slices of marbled beef, which can already be purchased on store shelves. But you can try to prepare it at home! There is nothing stopping you from doing this!

Beef steak in foil

Baking meat in foil makes it possible to retain all the juices inside the product. To do this, before baking, you need to wrap the meat hermetically in several layers of foil, securing the edges of the foil. You can also use different forms made of thick food foil, both large and portioned, in which meat can be baked along with a vegetable side dish.

What ingredients will you need?

It is better to bake a large piece of meat in foil, which should be divided into several servings when ready.

Initial set of products:

• beef tenderloin - 850 g;
• laurel - 3 leaves;
• thyme - 6 branches;
• coarsely ground black pepper - 3 g;
• melted butter - 42 g;
• salt.

Step-by-step cooking process

To prevent a piece of meat from becoming deformed during cooking, it should not be tied very tightly with food twine.

And then do the following:

1. Rub the meat with salt, melted butter and pepper and let it sit for about 60 minutes.
   Read also:  How long to fry pork in a frying pan, and how to cook it deliciously?
2. Then you need to make cuts across the grain of the meat, dividing it into 6 portions. The cuts need to be salted and a sprig of thyme and half a laurel leaf inserted into them.
3. Next, the meat should be sealed in foil and placed in an oven preheated to +180°C for 25 minutes. Then remove the meat from the oven and, without opening the foil, leave it at room temperature for 20 minutes.

Serve the meat on lettuce leaves, cut into portions and add fresh vegetables.

Step-by-step recipe for beef in foil with vegetables

There is one new, original recipe. You definitely haven't tried this dish before. I cook beef in the oven with onions, carrots and sweet peppers. If you want, you can add more vegetables. I also made it with tomatoes, it was also very tasty.

I will now tell you in detail how to prepare such a juicy delicacy. There is nothing complicated and you only need a few products.

Components:

• beef pulp - 600 gr.
• carrots - 2 pcs.
• onion - 1 pc.
• garlic - 2 cloves
• sweet pepper - 2 pcs.
• soy sauce - 3 tbsp.
• honey - 1 tbsp.
• salt and pepper to taste

Step-by-step description of preparation:

1. First of all, let's prepare the meat. Wash it well and let the water drain. It is advisable to dry with paper napkins. Because the drier the fillet is, the better it will absorb the marinade. Cut into medium-sized slices.

2. The second step is to fill. In a deep bowl, mix soy sauce, honey and finely chopped garlic. Mix well and add the beef.

The marinade should completely cover the meat.

Cover with cling film and place in the refrigerator. Two hours is enough to marinate such small pieces.

3. During this time we will prepare the vegetables. You can cut them however you like. I love when vegetables hold their shape after cooking. Therefore, I cut it not into small pieces, but into medium-sized pieces. Carrots and onion rings.

4. Cut a piece of foil to the desired size and place it on a baking sheet. We lay out the products one by one. First you need to put a layer of vegetables. Pieces of meat on top of the vegetables, and the rest of the vegetables on top. Salt and pepper each layer. We wrap the edges of the foil up, covering the dish with them. And put it in a preheated oven to 200 degrees.

5. Bake the dish for 40 minutes. The released juice remains in the foil and makes the dish juicy. The meat soaked in it has an unusual taste and aroma.

Prepare this dish for dinner for your family. Everyone will definitely be happy!

Beef steak in the sleeve

Beef steaks can be cooked in the oven using a baking sleeve made of polyethylene terephthalate, using the technology of long simmering at low temperature. Meat prepared in this way becomes very tender and soft.

What ingredients will you need?

According to this recipe, you can cook not only premium parts of the meat carcass (tenderloin, thick and thin edge), but also neck, ham or rump.

To do this you need:

• beef - 700 g;
• rosemary - 2-3 sprigs;
• thyme - 10 sprigs;
• salt - to taste;
• black pepper - 11 peas;
• vegetable oil - 25 ml.

Step-by-step cooking process

The baking sleeve must be cut to the required length so that the entire piece of meat can be placed in it and it can be tied tightly on both sides. The perforated seam should remain on top to allow free steam escape.

The procedure in this case changes:

1. Black pepper needs to be fried in a dry frying pan until a characteristic smell appears, and then crushed.

2. The meat must be washed, dried with a towel and, without cutting, coated with vegetable oil, salt and pepper and covered with branches of thyme and rosemary. If you cannot get fresh herbs, you can use dry ones.
3. The meat should be marinated for 4-6 hours. Then it should be packed in a baking sleeve and placed on a baking sheet.
4. The oven must be preheated to +70°C and the meat should be placed in it for 110-120 minutes. After this time, the meat should be removed from the oven, covered with foil and allowed to rest for 20-30 minutes.

Cooking rules

Experienced chefs adhere to several rules on how to cook tasty and tender marbled beef in the oven:

1. It is recommended to cut the meat strictly across the grain. Such cuts will quickly “seal” when baked, so the dish will turn out juicy.
2. It is better to defrost a frozen product in the refrigerator. At the same time, you should make sure that it does not come into contact with the liquid, so it is better to place the piece in a colander and place it over a deep container.
3. If you want to get a new taste, the meat can be marinated. But it is recommended to do this strictly in the refrigerator and for no more than 6 hours.
4. Salt can be added both at the beginning and at the end of heat treatment.
5. The meat goes well with olive oil, rosemary and basil.

Marbled beef baked in the oven can be served with any side dish, boiled potatoes or vegetable salad. Various sauces are also well suited for its use.

Beef steak with cheese

Beef steak, which is baked in the oven, can be supplemented with any hard or soft cheese, which will melt during cooking, forming a baked crust.

What ingredients will you need?

In this recipe, the combination of blue cheese, breadcrumbs and herbs will give the meat a crispy and spicy coating.

Product set:

• beef tenderloin - 680 g;
• vegetable oil - 12 ml;
• white breadcrumbs - 55 g;
• Dor blue cheese - 30 g;
• onion - 12 g;
• garlic - 12 g;
• parsley - 15 g;
• ground white pepper - 0.9 g;
• salt.

Step-by-step cooking process

In accordance with the set of raw materials, the work order is built:

1. Grind breadcrumbs with cheese in a food processor, then add finely chopped onion, garlic, parsley and ground white pepper.
2. Cut the tenderloin into 4 portions, brush with oil on both sides, add salt and place on a baking sheet. Place the meat in a very hot oven for 2 minutes.
3. Then the meat needs to be removed from the oven and sprinkled with breading (about 15 g for each medallion). Next, continue to bake the meat to the desired degree of doneness at +170°C.

Beef steak with potatoes

Although the combination of meat and potatoes is not considered the healthiest food, it is, however, a favorite combination of Russian men.

Beef steaks in the oven, recipe with potatoes.

Preparation next.

What ingredients will you need?

The potatoes in this recipe need to be taken young with thin skin. If the potatoes are small, then they should be left whole, and if they are too large, then they should be cut into slices.

The following set of ingredients should be used:

• beef rump - 800 g;
• olive oil - 30 ml;
• cognac - 25 ml;
• coarse black pepper - 3.5 g;
• salt;
• red wine - 60 ml;
• lemon juice - 35 ml;
• dry thyme - 10 g;
• young potatoes - 650 g.

Step-by-step cooking process

Rump has a high protein content and is very suitable for baking in the oven, since during the baking process it best reveals its flavor properties.

It should be prepared like this:

1. The meat must be washed and dried.
2. Combine olive oil, cognac, black pepper, red wine, salt, lemon juice and dry thyme in a bowl. Grease a piece of meat on all sides with this aromatic gruel and let it marinate for at least 3 hours.
3. Next, fry the meat in a very hot oven on a baking sheet with a wire rack for about 15 minutes. Then the meat must be cooked to the desired degree of doneness at a temperature of +170°C, using a thermometer and using it to control the temperature in the middle of the piece of meat.
4. Separately, it is necessary to boil the jacket potatoes in a small amount of salted water.
5. In 15 min. Before the meat is ready, place the potatoes on a baking sheet next to the meat and bake until golden brown.

Cooking from marbled beef

List of products per kilo of meat:

• salt and basil - to the hostess’s taste;
• a couple of tablespoons of olive oil;
• pepper mix.

Algorithm of actions:

1. We blot the meat with a disposable towel and leave it to warm up to kitchen temperature.
2. Season the pieces with seasonings and salt and oil them.
3. Heat the frying pan very hot on the stove and load the beef into it, pressing down a little with a spatula.
4. Cook the meat on one side for a couple of minutes, and then carefully turn it over to the other. We repeat the manipulations 4 – 5 more times.
5. All that remains is to transfer the tender marbled beef steak with a golden brown crust to a plate and let it rest for 5 minutes. After this, you can start eating.

Beef steak with tomatoes

In the summer, when there are a lot of sweet tomatoes on the market, you need to choose them, but in winter it is better to take tomatoes canned in their own juice.

Preparation next.

What ingredients will you need?

Beef steaks, especially if it is not premium meat, need to be marinated before cooking in the oven. In this recipe, tomatoes are used as a marinade, since their high acid content helps soften the meat.

The set of products looks like this:

• beef shoulder - 850 g;
• tomatoes - 1 kg;
• dry thyme and marjoram - 8 g;
• sugar - 30 g;
• salt - 35 g;
• chili pepper - ½ pod;
• BBQ sauce - 85 g.

Step-by-step cooking process

Beef shoulder should be cleaned of films and bones, cut into small portions of 50-70 g each.

Then do the following:

1. Grind the tomatoes in a blender, add dry herbs, sugar and salt.
2. Pour this marinade over the chopped meat and leave it for 5-6 hours.
3. Next, the meat should be cleaned of the marinade, thoroughly washed and dried so that the marinade does not burn during cooking.
4. Then the meat must be placed on a greased baking sheet and baked in the oven until the desired degree of doneness.
5. While the meat is cooking, pour the tomato marinade into a saucepan and evaporate until a thick sauce is obtained. Then the sauce must be rubbed through a sieve and the prepared barbecue sauce added to it. You can add any greens you want to the sauce.

Beef steak with vegetables

Beef can be cooked separately or together with vegetables - cauliflower or broccoli, carrots or pumpkin. The bright colors of vegetables will decorate the finished dish and make it festive.

What ingredients will you need?

A good addition to beef steak would be boiled smoked bacon and freshly ground black pepper.

The set of components in this case is small, but original:

• beef tenderloin - 600 g;
• black peppercorns - 20 g;
• salt;
• bacon - 100 g;
• vegetable mixture - 500 g.

Step-by-step cooking process

To prepare this dish, you can use any frozen vegetable mixture or fresh vegetables. If you cook vegetables together with meat in the oven, then the meat and bacon will add their own flavor to the vegetables, and if you steam the vegetables, the side dish will be less high in calories.

The following operations must be performed:

1. The tenderloin must be cut into 4 portions.

2. Black pepper needs to be heated in a dry frying pan and then coarsely ground.
3. Roll the side of a piece of meat in pepper and wrap that side in bacon, securing the bacon with twine. You need to bake the steak on two opposite sides, which are cut across the grain. On these sides, the steak should be salted and greased with a thin layer of vegetable oil.
4. Next, preheat the oven to maximum temperature and place the steaks on a hot rack for 2 minutes. Then turn the stacks over on the grill to the other side and bake for another 2 minutes.
5. Next, you need to place the vegetable mixture on a baking sheet, sprinkling it with vegetable oil and lightly adding salt, and place the meat on the vegetables and place in the oven, reducing the temperature to +170°C. The meat should be cooked in the oven for about 20 minutes. Then the meat should be wrapped in foil and left for 15 minutes, and the vegetables should be kept warm until the meat is ready.

Marbled ribeye

Recipe ingredients required:

• a piece of butter – 25 g;
• a clove of garlic;
• Ribeye steak – 1 piece;
• sea ​​salt to taste;
• thyme – 1 sprig;
• black pepper to taste.

Cooking algorithm:

1. Heat the frying pan by pouring a little refined oil into it.
2. Toss steak at room temperature in salt and pepper mixture.
3. Place the veal on the surface of the frying pan and fry for one and a half minutes on each side - the meat should brown evenly.
4. Press the garlic clove and add it to the beef along with the thyme and butter.
5. Cook the dish for another 5 minutes and safely serve!

Beef steak with onions

Beef steaks can be cooked in the oven by marinating them in a large amount of onion; onion juice softens even the toughest meat well.

What ingredients will you need?

To prepare steaks marinated with onions, you can take alternative parts of the carcass - sirloin, rump, rump, thigh or flank.

The proportions of the ingredients are as follows:

• beef meat - 800 g;
• white onion - 950 g;
• red onion - 400 g;
• cilantro - 1 bunch;
• coriander - 8 g;
• salt;
• black pepper;
• vegetable oil - 12 ml.

Step-by-step cooking process

To ensure that the meat does not lose its juiciness during cooking, you need to properly prepare the oven. Pour hot water into a baking tray and place a wire rack over it. The fat from the meat will not splash around the oven, but will drip into the water. In addition, hot steam will prevent the meat from drying out.

Sequencing:

1. The meat must be cut into portions, stripping them of films and veins.
2. Peel the white onion and finely chop it or grind it into a paste in a blender.

3. The meat should be salted and peppered, then poured with onion gruel and left to marinate for 6 hours.
4. After time has passed, the marinade must be washed off the meat and then dried. Then brush the meat with a thin layer of vegetable oil and place on a wire rack in a preheated oven. Cook the meat to the desired degree of doneness, monitoring the temperature inside the steaks.
5. The red onion needs to be peeled and thinly sliced. Then, adding salt, coriander and a little sugar, mash the onion with your hands until the juice releases. Add chopped cilantro and serve as a side dish with meat.

Beef steak in white wine

White wine can be used as a marinade for meat, and then based on it you can prepare a sauce for the meat. You don't have to use expensive wine for this recipe.

What ingredients will you need?

For beef steak in white wine, you need to take a soft part - tenderloin, thick or thin edge.

Source products:

• thick edge - 800 g;
• olive oil - 15 ml;
• salt;
• dry white wine - 145 ml;
• coarsely ground black pepper - 3.5 g;
• French mustard - 20 g;
• butter - 75 g;
• chicken or meat broth - 100 ml;
• capers - 25 g;
• chopped parsley - 20 g.

Step-by-step cooking process

Before cooking, the whole meat should be tied with a tourniquet, and foil should be used to ensure even cooking of the steaks.

Carry out the following operations:

1. The meat should be salted, coated with vegetable oil, pepper, greased with mustard and placed in a foil bag. Add white wine to the bag and let the meat marinate for 3 hours.
2. Before cooking, the meat should be carefully wrapped in foil and then placed in an oven preheated to +180°C for 25 minutes. Next, remove the meat from the foil, place it in a clay dish with a lid and leave it warm for another 20 minutes.
3. The juice remaining after cooking the meat should be poured into a saucepan, the broth should be added and evaporated by half, then the sauce should be strained and butter, chopped capers and parsley should be added. This sauce should be poured over the steak cut into portions when serving.

Beef steaks marinated with herbs and soy sauce in the oven

• beef fillet – 500 g;
• aromatic herbs (basil, thyme, rosemary, coriander or others) - to taste;
• soy sauce – 1 tbsp. l.;
• vegetable oil – 1 tbsp. l.

• Cut the meat across the grain into pieces 2.5-3 cm thick.
• In a bowl, mix oil, dry herbs, soy sauce.
• Pour the sauce over the meat and leave to marinate for 1-2 hours.
• Remove from marinade and dry with paper towels.
• Spray a frying pan with oil and heat well. Fry the steaks over high heat on both sides until golden brown.
• Place on a baking sheet lined with foil. Place in an oven preheated to 180° and bake for 10-15 minutes. The time depends on the selected degree of frying.
• Leave the steaks in the turned off oven for another 5-10 minutes.

Beef steak with lemon

Thin beef rib baked with lemon and garlic can be served as a holiday main course.

Preparation next.

What ingredients will you need?

The thin edge has a delicious taste, so it does not require long marinating.

Product combination:

• thin edge - 700 g;
• salt;
• lemon - 3 pcs.;
• young garlic - 3 heads;
• black pepper - 2 g;
• butter - 85 g.

Step by step cooking process then

Before cooking, the thin edge must be freed from tendons and fat to give the finished steak special tenderness and softness, and then cook in the following order:

1. Season the trimmed meat with salt and pepper on all sides and place on a baking sheet.
2. Remove the garlic from the top dirty peel and, without dividing into cloves, cut crosswise. Also cut the lemon crosswise without peeling it.
3. Place the garlic and lemon next to the meat on a baking sheet, which is placed in an oven preheated to +180°C for 35 minutes.
4. After cooking, the meat must be wrapped in foil and left for 20 minutes. in a warm place.
5. Remove the pulp from the baked garlic, squeeze the juice from the lemons along with the pulp into the garlic, then puree everything with a blender, add butter to the sauce and adjust its taste with salt and pepper. This sauce can be served not only with meat, but also with any side dish.

T-bone steaks in marinade

List of ingredients

• lemon;
• T-bone steak – 2 pcs.;
• salt - 10 g;
• a piece of butter - 120 g;
• thyme – 2 sprigs;
• garlic – 2 pcs.;
• black pepper – 5 g.

Algorithm of actions:

1. A day before you start cooking, wrap the steaks you just bought with film and put them in the refrigerator.
2. Remove the film and treat the juicy pieces of meat with salt. Let them rest for 10 minutes.
3. Let's start making the steak sauce. To do this, peel the heads of garlic and cut each clove into large pieces.
4. Wash the lemon and chop it into cubes without peeling.
5. Place 80 grams of butter in a frying pan and wait until it melts.
6. Then start frying the garlic for 3 minutes, then add lemon and thyme.
7. After 5 minutes, remove the grass sprigs and grind the rest with a blender.
8. We still have 40 grams of butter left. We use it to coat beef.
9. Place the pieces on the surface of the frying pan and fry for 3 minutes.
10. Pour the sauce over the steaks with a golden brown crust, transfer the preparations to a baking dish and cook in the oven for 10 minutes.
11. Cover the finished steaks with foil and wait 15 minutes. After this you can set the table.

Beef steak with herbs

Spicy herbs and vegetables diversify the taste of meat, adding different flavor accents.

This is especially important for veal, which has a more delicate and neutral taste than beef.

What ingredients will you need?

Instead of using a set of dried herbs, you can use either a ready-made herb mixture or fresh herbs.

The recipe includes:

• veal shoulder without bone - 900 g;
• salt, pepper - to taste;
• marjoram - 1 g;
• rosemary - 1 g;
• basil - 1 g;
• thyme - 1 g;
• dry garlic - 5 g;
• melted butter - 28 g;
• finely chopped onion - 55 g;
• bacon, chopped into cubes - 28 g;
• celery, chopped into cubes - 28 g;
• grated carrots - 28 g;
• tomato paste - 12 g;
• white wine - 115 ml;
• veal broth - 115 ml;
• laurel - 1 pc.;
• corn starch - 20 g.

Step-by-step cooking process

To thicken the sauce, corn or potato starch is often used, which must be diluted in a small amount of cold water, and only then added to the sauce.

Processing sequence:

1. The veal shoulder must be cut lengthwise and flattened. Next, after mixing salt, dry herbs and garlic, you need to spread this paste on the meat, and then roll it up and tie it with twine.
2. Heat the melted butter and fry the bacon, celery and carrots in it for about 12 minutes. Then you need to add tomato paste and fry a little.
3. Place the sauce in a deep baking tray, place the meat on it, cover the dish with a lid and bake in the oven at +150°C for 70 minutes, basting the meat every 20 minutes. sauce. In 30 min. Before the end of cooking, you need to remove the lid and bake the meat without it.
4. Next, you need to add wine, broth and laurel to the pan and slowly bake for another 20 minutes.
5. The veal must be removed from the mold and wrapped in foil.
6. The sauce should be poured into a saucepan, thickened with starch and boiled for 5-7 minutes.

Now the veal should be cut into portions and served with sauce.

How to cook marbled beef

Before you make a marbled beef steak medium-rare or light, familiarize yourself with the cooking features. First you need to buy marbled meat. Please note that veal is less susceptible to marbling, because Young cattle develop subcutaneous fat first rather than intermuscular fat. Check out the tips to help you make a delicious meat dish.

• This product does not need to be marinated, because... It already turns out soft and juicy.
• If you want to give the beef original flavor notes, you can make a marinade.
• It is recommended to cook thick pieces on the grill, and for cutting, a frying pan is the ideal choice. In addition, dishes can be baked in the oven or on a special large stove.
• The duration of heat treatment is of no small importance. If you leave the steak on the fire while cooking, it will become rubbery.
• The product can be supplemented with olive oil, basil, rosemary.
• The finished dish is best paired with side dishes made from fruits and vegetables. You can serve different sauces.
• There should be relatively little salt. Some chefs recommend adding it at the beginning of cooking or at the end.

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Beef steak with sauce

Beef steaks cooked in the oven go very well with various sauces: pepper, cream, garlic, mushroom or berry.

Preparation next.

What ingredients will you need?

The back cut of marbled beef (ribeye) is a fairly expensive product, but this meat has a bright taste.

Initial set of raw materials:

• back cut of marbled beef on ribs - 2 kg;
• peppercorns - 5 g;
• dry garlic - 8 g;
• dry mixture of Italian herbs - 11 g;
• olive oil - 50 ml;
• butter - 40 g;
• salt - 20 g;
• ground dry coriander - 12 g;
• soy sauce - 120 ml;
• grain mustard - 20 g.

Step-by-step cooking process

In order for the meat to cook correctly and evenly, it must be placed on parchment paper or foil on the ribs.

Next process as follows:

1. It is necessary to remove the films from the ribs; do not skim the fat from the meat.
2. Next, you need to crush the pepper, mix it with dry garlic, a mixture of Italian herbs, dry coriander, salt, vegetable and butter until a thick paste is obtained. This paste should be coated with meat.
3. Preheat the oven to +210°C and bake the meat in it for 35 minutes. Then the temperature must be reduced to +80°C and continued baking for another 8 minutes.
4. Next, remove the meat from the oven, transfer it to a sheet of thick foil, wrap the foil tightly and leave the meat for 25 minutes.
5. The broth remaining after roasting the meat should be poured into a saucepan, add soy sauce and mustard and evaporate until reduced in volume by 3 times.
6. Then the meat should be cut into portions along the ribs, pour over the sauce and serve with fresh vegetables.

Setting the banquet table

Are you facing a difficult task - setting the holiday table? Marbled beef in the oven in foil will be the perfect decoration for your holiday. To make the dish juicy and tasty, marbled beef is baked in the oven in pieces.

Ingredients:

• piece of marbled beef – 500 g;
• mixture of four peppers - ½ teaspoon. spoons;
• Provençal dried herbs – 1 teaspoon. spoon;
• fresh cranberries – 100 g;
• coarse table salt;
• mango - 1 piece;
• lemon – 1 piece;
• dried thyme – 1 teaspoon. spoon.

Preparation:

1. A piece of marbled beef should be chilled. As a rule, such a product is sold in vacuum packaging.
2. We thoroughly wash and dry the beef tenderloin so that there is no excess moisture.

3. Prepare the necessary spices and herbs. They will give the beef an incredible aroma and taste.

4. Cut the lemon in half and squeeze the juice from one half.
5. Pour freshly squeezed lemon juice over a piece of beef. Rub it with prepared spices and spices, salt.

6. For piquancy, add a little garlic. Clean the cloves and cut them into small slices.
7. Place a piece of beef on a sheet of aluminum foil. Sprinkle chopped garlic on top.

8. Wrap the beef tenderloin in foil and place it on a baking sheet.
9. Place in an oven heated to a temperature threshold of 200°. We will bake for 2 hours.
10. While the beef is baking, peel the mango, remove the pit and cut the pulp into equal pieces.

11. To brown the meat piece, carefully unfold the foil a quarter of an hour before the end of cooking.
12. Wash the cranberries thoroughly and dry them. Grind in a blender to a puree consistency.
13. Check the readiness of the beef with a knife.

14. When the baked beef has cooled slightly, cut it into portions.

15. All that remains is to serve the dish. Place mango pieces on the bottom of the plate and baked beef on top. Pour cranberry sauce over meat.

Beef steak with mushrooms

Meat and mushrooms are one of the classic combinations in cooking.

You can take wild mushrooms, champignons or oyster mushrooms.

What ingredients will you need?

Depending on the season, you can use dried wild mushrooms, fresh or frozen. Any of these options will add its own bright note of taste.

For preparation use the following composition:

• beef tenderloin steak - 4 pcs. 225 g each;
• vegetable oil - 18 ml;
• shallots - 15 g;
• champignons - 330 g;
• dry white wine - 75 ml;
• butter - 28 g;
• veal broth - 280 ml;
• salt pepper.

Step-by-step cooking process

Using a grill pan in the oven makes it possible to get a beautiful grill on the surface of the meat; simply fry the steak for 1 minute, turn it 90° on the same side, and then do the same on the other side.

The general preparation procedure is as follows:

1. For the mushroom sauce, finely chop the shallots and simmer them in a saucepan in butter until soft. Then add the chopped champignon slices and fry them until the juice evaporates. Next, add wine to the saucepan and evaporate it for about 15 minutes, then add broth and evaporate the sauce to the desired consistency. Season the sauce with salt and pepper to taste and keep warm until serving.
2. Season the steaks with salt and pepper and coat them with vegetable oil on both sides.
3. Place steaks in a foil grill pan and place in a high-heat oven for 2 minutes. Next, you need to turn the steaks over to the other side, repeating the frying process. Then the steaks should be cooked at +170°C to the desired degree of doneness.
4. Serve the steaks in portions, pouring mushroom sauce over the steak.

Fast and tasty on the electric grill

What to take:

• mustard – 2 g;
• beef fillet – 1 kg;
• olive oil – 20 ml;
• red wine – 0.1 l;
• bacon – 0.2 kg;
• salt – 15 g;
• champignons – 0.3 kg;
• cream – 50 g;
• ground pepper – 5 g.

Cooking beef steak on an electric grill:

1. Chop the mushrooms into medium pieces.
2. We wrap the veal fillet in bacon and secure it with thread.
3. Treat the resulting steaks with olive oil, salt, mustard and pepper.
4. Turn on the electric grill, heat it up and fry the meatballs for 7 minutes on each side.
5. Wrap the hot steaks in foil and leave them like that for 10 minutes.
6. During this time, cook the mushroom pieces in a frying pan until all the mushroom liquid has evaporated.
7. Pour wine into the pan and simmer the food for 3 minutes.
8. Pour in the cream and continue cooking for another 5 minutes.
9. All that remains is to place the finished steaks on a dish and add mushroom sauce to them. Bon appetit!

Useful tips and tricks

A few simple life hacks will help make the process of cooking beef steaks in the oven easier:

1. In order for the steak to turn out juicy, it is important to choose its size correctly; the most optimal thickness is 2.5 - 3 cm. The weight of the steak should be from 140 to 225 g, this is enough for 1 serving.

2. You can easily control the degree of roasting using a special thermometer, which is an electronic device with a long probe - a needle. By piercing a piece of meat in the middle with a probe, you can determine the temperature inside the steak and understand the degree of its readiness.
3. You can use a portable gas burner to seal the meat before placing it in the oven, taking all precautions.

Appetizing beef steaks, cooked in the oven according to the recipes given above, will decorate any holiday table. But they can also be prepared as a main hot dish for Sunday lunch.

Baking Tips

You may be interested in: How to deliciously fry bread in a frying pan: recipes and recommendations

We’ll tell you how to bake marbled beef in the oven further, but first we’ll list the basic tips for baking the product. Cooks use these rules to prepare delicious steaks.

One of the most important techniques that is included in the technological process is sealing the steak. If you fry the meat a little before the baking process, this will not allow the juices to escape. This way it will be more tender.

Before heat treatment, the product must be kept to room temperature. Do not use it chilled, otherwise it will not cook evenly. The meat also needs to be allowed to “breathe” with oxygen so that it turns pink.

Real marble steaks should be well rubbed with pepper, but it is better to salt them during the cooking process. Never overcook meat before putting it in the oven. In total, it should be subjected to heat treatment for no more than 40-50 minutes.

The most delicious dishes are obtained if the frying process occurs without adding oil. To do this, use a grill pan. It is permissible to drop a little oil into a special container and press the layers of meat tightly with a spatula while frying.

If you need to cook marbled beef in the oven in a piece, it is better to marinate it first.

For those who like fatty and more filling foods, it is recommended to saturate the beef with lard. When cooking in the oven, you can put small pieces of this product on top.