Fry the steak for 20 minutes . Beefsteak “with blood” fry for 15 minutes .
How to fry a steak
Products
Beef – half a kilo
Vegetable oil – 2 tablespoons
Salt and pepper – to taste
How to fry a steak
1. Wash and dry the beef.
2. Remove fat and membranes from beef.
3. Cut the meat across the fibers with a thickness of 2 centimeters.
4. Beat each piece of beef with your fist.
5. Heat the pan, pour in the oil, put the meat.
6. Fry the beef for 10 minutes until golden brown over high heat without a lid.
7. Turn the beef over, season with salt and pepper and fry for another 10 minutes.
How to fry steaks with onions
Products
For every 200 grams of beef – 1 onion
How to fry
Peel and cut the onion into rings or half rings. Fry the onion separately from the meat in vegetable oil. Alternatively, you can fry onion rings in batter.
When serving, sprinkle the pieces of beef with fried onions.
How to fry steak with egg
Products
For each piece of beef – 1 chicken egg
Vegetable or butter – 1 tablespoon
How to fry
Fry fried eggs (for each piece of meat – 1 separately fried egg), put scrambled eggs on each steak.
Tasty Facts
Shelf life of the finished steak
Three days in the refrigerator, 16 hours at room temperature.
Calorie beef steak – 315 kcal / 100 grams.
The beneficial properties of beef are determined by the content of protein and iron (oxygen enrichment of the body); vitamins A, C, E (metabolism, immunity, muscle health), B vitamins (health of the central nervous system, digestion). Eating beef helps to get rid of tiredness and fatigue.
Steak roast levels
– Extra-rare, raw, but not cold
– Rare, only seared on the outside
– Lightly done – meat slightly pinkish on the cut
– Medium rare – meat with clear
juices – Done – slightly dried meat
– Deep fried – completely fried meat without juice
How to determine the readiness of a steak
Connect the thumb of the right hand with the index finger, then remove it and connect it with the middle one, and so on until the little finger. In this case, the muscle of the base of the thumb will tighten more and more. With your left hand, simply compare the softness of the muscle with the softness of the steak. An extra rare corresponds to just a hand, and a deep-fried steak – if the meat is as hard as muscle when the thumb touches the little finger.
The average price of steaks
The cost of 1 kilogram of beef meat for cooking a steak is from 600 rubles. (Moscow, June 2016).
Wine sauce for steaks
Products for wine sauce
for 600 grams of steak
Red wine (dry) – 100 milliliters
Onion (red) – 1 piece
Fresh thyme – 2 sprigs
Butter – 50 grams
Olive oil – 40 grams
Salt, pepper – to taste
Wine sauce for steaks
Heat up the pan pour in olive oil. Peel and chop the onion, fry for 2 minutes. Add wine, thyme, boil until the amount of wine is reduced by 2 times. Remove sauce from heat, season with salt and pepper. Butter cut into cubes, put in the sauce, mix. Let the sauce sit for 3 minutes.
Pour the wine sauce into a gravy boat and serve warm.
Creamy sauce for steaks
for 600 grams of steak
Cream (20% fat) – 200 milliliters
Garlic – 1 clove
Pink pepper – 8 peas
Cheese “Russian” – 100 grams
Butter – 15 grams
Salt – to taste
How to prepare a creamy sauce for steaks Peel
and chop the garlic, peas crush the pepper, grate the cheese on a fine grater. Put the pan on the fire, heat it up, put the butter, put the garlic and pepper, fry for 30 seconds. Pour in the cream, bring to a boil over low heat, add the cheese and simmer until the cheese is melted.
The sauce is served hot as a gravy for a steak with a side dish.