As you know, steaks are portioned pieces of beef tenderloin that are fried in a frying pan or grill. According to historians, this dish was created in Britain. Subsequently, it migrated from English cuisine to the tables of other countries. To prepare the steak, they used not only beef, but also other types of dark meat. Thus, this dish is very often made from mutton, elk, lamb, venison, pork, etc. Moreover, depending on which parts of the animal carcass are used to prepare the steak, its name also changes. Thus, chateaubriand, filet mignon, porterhouse, skirt and rib steaks are especially popular among modern chefs. In this article we will tell you how to cook striploin steak. This dish is usually made from a piece of meat, which is cut from the lumbar part of the animal’s back, closer to the head.
Features of the dish and recommendations
Striploin steak is a purely masculine treat. This is due to the fact that such a piece of meat, the size of a palm and 1.5 cm thick, is surrounded by a solid layer of fat and consists of fairly large fibers.
During frying, striploin steak gives off a pronounced meaty aroma. This dish turns out to be quite fatty and high in calories. For those watching their figure, it has been modified and called the New York steak. This is the same piece of tenderloin. However, during its processing, all fat is necessarily cut off from it.
Striploin beef steak is served with a light side dish of vegetables or simply with sauce. You can use different seasonings for this dish. The main thing is that they are solid and self-ground in a mortar.
Degree of doneness
Marbled beef (as well as veal, lamb, duck and some other types of meat) does not need to be completely fried. The ideal result is when you simultaneously heat the fibers so that they become soft and tender, but leave maximum moisture in the meat to maintain the juiciness of the dish. There are 5 classic degrees of doneness, of which the most common are Medium Rare (55 °C), Medium (60 °C) and Medium Well (65 °C).
The general rule for choosing the degree of doneness is that the fattier your piece is and the higher the degree of marbling, the higher the degree of doneness you can choose without losing the juiciness of the product.
Also note that the more done you want the steak to be, the longer it will take for the steak to rest after cooking.
Striploin steak: cooking method
There are a huge number of recipes for such a dish. However, the most popular is the one that requires the use of white wine. This drink can not only be a good accompaniment to fish and seafood, but also act as an excellent ingredient for a delicious sauce for meat.
What ingredients do we need to make striploin steak? The recipe requires the preparation of the following products:
- striploin steak from fresh and young beef – 4 pcs.;
- fresh chili pepper - to taste;
- black peppercorns - to taste;
- sea salt - at discretion;
- olive oil - for frying;
- dry white wine – about 250 ml (for sauce);
- fresh chicken yolk – 2 pcs. (for sauce);
- non-bitter butter – 50-70 g (for sauce).
Steak is made only from beef
The most important rule for cooking steaks is choosing the right meat. Initially, steaks were prepared from beef, so if they say “steak”, they mean a beef dish. For other meats, clarification is required, so in this case they write: pork steak, chicken, salmon, and so on. But true steak connoisseurs say that steaks made from any meat other than beef are not steaks.
Naturally, the beef needs to be selected - it is believed that for the perfect steak you should take the meat of young bulls aged 1–1.5 years of the Hereford, Shorthorn, Angus and Longhorn breeds, fed on grass, wheat and corn. Bulls that grew up on grain crops, and not just grazed the grass on the lawn, acquire an unusually tender fat layer, evenly distributed in the piece. This is how elite marbled beef is obtained, from which the best steaks in the world are prepared. It is interesting that for classic steaks they take mainly bull meat, and the same dish prepared from cow meat is called beefsteak.
Frying process and serving
How to cook striploin steak on the stove? To do this, heat a cast iron frying pan very hot, then pour oil into it. Next, place pieces of meat in a saucepan and fry for several minutes (if you want without blood, then a little longer).
After drying the finished dish on paper towels, place it on plates and pour over the wine sauce.
How long to fry
You can choose the degree of roasting of meat, choosing the optimal time for cooking them. So how long should you grill a steak? If you want to receive:
- Meat with blood, then no more than 1-2 minutes on each side. Plus 8 minutes for “rest.”
- Medium rare steak, about 2-2.5 minutes. Rest time is 5 minutes.
- The meat is medium rare, which means it should be fried for 3 minutes. Plus the “rest” time is 4 minutes.
- Fried and juicy steak, then 4.5 minutes. It will be enough for the meat to rest for just one minute.
It is worth noting that if your steaks are more than 2.5 centimeters thick, then their cooking time should automatically be increased by a couple of minutes. You can accurately record the degree of doneness using a special meat thermometer.
Cooking method
Fresh striploin steak is dried with paper towels and then fried in a well-heated grill pan without the use of oil or spices. As a result of such actions, a beautiful charcoal lattice should form on the surface of the piece of meat.
Having removed the pieces to the side, begin preparing the marinade. To do this, combine liquid honey, dried garlic, chili pepper, salt and other spices to taste in a deep bowl. The resulting mixture is greased on both sides of the steaks and placed in a ceramic dish intended for baking.
After placing the meat product in the oven, heated to 180 degrees, it is baked until cooked for 20-30 minutes.
Pink juice formed when the steak is pierced means it is medium-done, and clear juice means it is fully cooked. In this case, the meat should acquire a dark gray color.
This dish should be served hot along with fresh vegetables or herbs and pickled onions.
How to cook a delicious steak: fry quickly
The main rule for cooking steak is to first fry it very quickly in a hot frying pan until crusty, and then bring it to readiness over lower heat. The fact is that the protein coagulates under the influence of high temperature and prevents the juice from leaking out of the meat. Before frying, some cooks dry the steak for an hour in the oven at a temperature of 60 ° C, since dried meat instantly gives a dense golden brown crust when fried. If you neglect this rule, the steak will turn out dry and tough. At the same time, do not forget to also fry the side edges of the steak, holding it with meat tongs for convenience. A steak covered on all sides with a thick crust will be perfectly cooked and remain juicy. This is one of the main tricks to cooking steak. Don't overheat the pan to the point where it starts to smoke, because if the steak burns, you won't be able to continue frying and it will turn out raw.
Cooking beef steak with tomatoes and cheese
How can you quickly cook striploin steak? Miratorg is an agro-industrial holding that produces chilled and frozen semi-finished meat products. If you don’t have time to look for suitable cuts of meat to prepare such a dish, then you can use store-bought products. However, to get a tasty and juicy lunch, you still have to try a little.
Beef steak with cheese and tomatoes is an ideal dish for a summer day, when you really want to taste tender fried meat, but don’t want to eat a rich and heavy side dish.
So, to make such a lunch for our family, we will need the following products:
- striploin steak from fresh and young beef – about 4 pieces;
- any vegetable oil – 50 ml (for frying);
- whole cumin – use to taste;
- dried dill - use as desired;
- sea salt - to your taste;
- hot chili pepper - as desired.
For garnish:
- any large tomatoes – 4 pcs.;
- fresh garlic – 2 cloves;
- fresh basil – about 30 g;
- green onions (use only stems) – 4 pcs.;
- vegetable oil – approximately 30 ml;
- lemon juice – 2 dessert spoons;
- semi-dry white wine – 2 dessert spoons;
- salt and black pepper - at your discretion;
- pickled cheese (suluguni, feta cheese or aristey) - about 150 g.
For decoration:
- olives or black olives - optional;
- lettuce leaves - a bunch.
Choosing the right meat
Striploin steak itself is an expensive dish, as it is prepared exclusively from the most tender pieces of young bull carcass. No more than ten percent of the total meat is suitable for it.
When purchasing it on the market, be sure to pay attention to the following important aspects:
- The pieces must be at least two centimeters thick.
- Do not avoid meat with fatty layers - they will drain during frying, further adding juiciness and aroma to the dish.
- Ideally, it is better to make a purchase at the market, where the product can be touched and assessed for freshness directly on the spot. If the meat is not elastic and very sticky to your hands, then this piece is stale and should not be taken.
- You can buy semi-finished products in supermarkets. Today there are quite a lot of brands supplying meat products. Judging by the reviews, Miratorg offers customers high-quality striploin steak.
Experienced chefs know how to cook a dish that is perfect in every way. They advise you to stock up on a thermometer in advance, since the temperature of the rare steak should be exactly fifty-one degrees.
Making a side dish
You should start preparing the dish in question with a side dish. This is due to the fact that the vegetables need to sit for about 30 minutes. This is the only way their taste will become rich.
After washing fresh tomatoes, cut them into large cubes. Also chop the basil greens and onion stems separately. As for pickled cheese, it is chopped into medium pieces. If it is already cut and contained in an oil fill, then you should get rid of it.
Mix lemon juice, vegetable oil, pepper, semi-dry wine, salt and crushed garlic in a bowl, add fresh tomatoes, basil, green onions and pickled cheese. After carefully mixing the products, they are left to infuse for half an hour.
Roasting beef
As soon as the meat has absorbed some of the spices, start frying it. To do this, heat up a cast iron frying pan and pour oil into it. Next, place a couple of steaks in a saucepan. They should be fried over high heat.
The meat needs to be seared. However, it may remain bright red inside. If desired, such a dish is served to the table along with blood. If you are afraid to eat raw meat, you can finish cooking it in the oven. To do this, place the fried steaks on a baking sheet and bake for about 5-25 minutes (depending on the required frying).
To make a more tasty and aromatic dish, place 3 large spoons of a previously prepared side dish of tomatoes and cheese on top of each piece of meat. In this form, steaks are cooked at a temperature of 180 degrees. After heat treatment, the side dish should set well and form a kind of cap on the meat product.
Description
In fact, steak is a piece of fresh beef tenderloin, fried in a pan, or even better, grilled. This is how it was prepared in England, according to the classic recipe. Later, the dish spread to the tables of other countries, where beef began to be replaced with local varieties of dark meat - venison, elk, lamb, lamb. Depending on what part of the carcass is used to prepare a given dish, its name also changes. Thus, striploin steak requires correct cutting from the lumbar part of the animal, located closer to its head.
Serving and reviews
This hearty, tasty and very juicy dish should be served hot for lunch. It is placed on a plate, decorated with black olives or olives, as well as fresh salad greens. This lunch is eaten with a slice of brown bread.
According to reviews from culinary experts, striploin steak is a very tasty and high-calorie dish. With the right approach to preparing it, it will satiate you well and give you a lot of new taste sensations.
Steak marinated with tequila and lime
This Latin American steak will add variety to your daily diet and lift your spirits. Make a marinade from 3 tbsp. l. tequila, 3 tbsp. l. olive oil, 2 tbsp. l. lime juice, 2 drops of Tabasco sauce, 4 finely chopped cloves of garlic and 1 small onion. Marinate the beef steaks for 2 hours, after placing the dishes with the marinade in the refrigerator, and after 1 hour the meat should be turned over.
Half an hour before the start of frying, turn on the grill, remove the steaks from the marinade, dry them well, rub with pepper and salt. Fry the steaks for 3-4 minutes on each side and let them rest for 10 minutes, then cut the pieces across the grain into thin slices.
The website “Eat at Home” publishes various recipes for meat steaks with photos and step-by-step instructions. When you master the art of cooking meat steaks, you will learn how to select beef at the market, and determine the degree of doneness of the meat by eye. Of course, there is a lot to learn before this moment, but the simplest recipes can be mastered now, delighting your loved ones with tender and juicy steaks, which make life seem more fun and tastier.
