2 popular types of steak, 6 delicious recipes. Part 1. [Guide]

We will start with the most popular category — classic steaks from aged marble meat. Find out which types of classic steaks are worth trying first. And be sure to prepare at least one of them at home.

Rib Eye Steak

Other names: Delmonico Steak, Spencer Steak, Scotch Filet, Entrecôte.

Part of the carcass: thick edge

Best cooking methods:

— frying in a frying pan-grill;

— cooking on a charcoal or gas grill.

Cooking tips:

when choosing roasting, focus on the degree of marbling of the steak. Classic steaks are famous for their abundant fat inclusions, so if there are really a lot of fat layers, it is better to choose medium roasting-the rib eye steak will turn out juicy and tender, and the fat will have time to melt. If there are not many fat layers, stick to medium rare roasting. We told you how to cook a medium-rare steak.

Rib Eye Steak

How to cook medium rare steak?

There is a culinary law: the less fried the steak, the juicier and tastier it will turn out. This is why medium rare is recommended for high-quality beef with pronounced marbling.

A delicious medium rare beef steak will turn out if the marbling of the steak varies within Prime or Select. This rule applies to boneless cuts. If you decide to buy dry-aged bone steaks, such as Tomahawk or Rib steak with good marbling, it is better to cook them to medium and even to medium well. This time will be enough to melt the marble fat and warm the steak well at the bone.

Medium rare meat roasting for rib eye steak is the most successful. This is a classic steak made from a thick marble edge of the carcass. It has a tender flesh and thin layers of fat. Given the tenderness of the steak, it is cooked for 2-3 minutes on each side. Fast heat treatment gives a delicious juicy core and preserves the rich taste of the steak – it is for these taste qualities that the medium rare rib eye is so valued.

Another classic dish is Filet Minion medium rare. This Tenderloin steak is the exact opposite of rib Eye. Absolutely lean meat from peeled beef tenderloin. No other steak can compare with Filet Minion in tenderness, and the famous "melting in the mouth" has made it a favorite of French chefs. They cook the Minion until it is lightly fried, considering that medium rare steak perfectly conveys the tender texture and delicate, creamy aftertaste of Tenderloin.

Cooking medium rare meat in the case of a Minion is not difficult.  When quickly fried for a couple of minutes on all sides, it retains a soft, soft pink center and is covered with an appetizing, crispy crust.

Medium rare roasting is recommended not only for classic, but also for some alternative steaks: Flank, Hanger, flat Iron, Chuck a roll and others. Due to the fact that the meat from the "working" parts of the carcass does not have fat veins, it turns out to be harsh, and if it is not properly fried, it is also dry. The main task here is not to overdo it, keeping the meat warm and pink inside. Incomplete roasting completely copes with this task.

Medium rare steak recipe

Instructions

To prepare a classic beef steak, we recommend buying marble rib-eye beef. Take chilled meat of wet or dry aging.

Temperature mode of frying

The correct cooking temperature ensures uniform heating of the meat, which gives a beautiful crust and juicy core. Preheat the pan to the maximum temperature. In this case, thick-bottomed pans are more suitable. Heat it over medium heat until a light haze appears. 2 popular types of steak, 6 delicious recipes.

Salt and pepper-when to add?

If your goal is a juicy steak with a delicious, crisp crust, salt the meat just before frying. Use coarse sea salt or Himalayan salt.

If you want to cook a soft and juicy steak, season it with salt and leave it at room temperature for 40 minutes. On the surface of the meat, droplets of salt solution are formed, which will be absorbed back and soften the muscle fibers.

But it is better to pepper them ready-made. But if you like a slightly charred crust, sprinkle the steak with freshly ground pepper before roasting.

Now that the meat is salted, the spices are prepared, and the pan is warmed up, you can start frying.

How to fry medium rare steak in a frying pan?

Season the steaks with salt and brush with a thin layer of oil. Place in a hot, dry pan and leave for 2 minutes. After the specified time, turn the steaks using tongs.

Leave them again for a couple of minutes. Reduce the heat and add a cube of butter to the pan. Pour it over the beef as soon as it melts. This will give greater caramelization of the meat. If desired, add garlic and herbs to the pan. Cook the steaks for 1.5 minutes and don't forget to fry the sides.

Don't forget to let the steak rest

This is a very important point. Follow it if you want to get a juicy medium rare beef steak. After giving the meat a rest, you will give it time to distribute the meat juices that accumulate in one place during the frying process. The average rest time is 3-5 minutes. Keep the meat better under foil, so that there is no sharp temperature drop.

Ready-made beef steaks are served with a light side dish and sauce to taste.

New York steak

Other names: New York Strip, Kansas City Strip, Contre-Filet, Top Sirloin (Loin), Shell Steak.

Part of the carcass: lumba

Taste of steak: the steak has a dense texture, a very pronounced fleshy taste and the same aroma. There is not much fat in the steak, but new York steak is appreciated for its bright taste of beef, which is enhanced by the dry aging of the meat.

Best cooking methods:

— frying in a pan-grill;

— grilling on a coal or gas grill.

Cooking tips:

not all classic steaks contain a mesh of intramuscular fat and new York steak is a Prime example. It is not marbled, so cook it until medium rare. Inside, the finished steak should be soft pink, then it will please with juiciness and taste.

New York steak or, as it is also called, Striploin is one of the most valuable cuts of the lumbar part of the carcass. Due to the rich meat taste, new York steak is considered a man's dish. Tender, elastic meat without excess fat, cut from the thin loin of the loin, inspires culinary feats and conquers with its aroma.

5 recipes to cook New York steak

New York steak with pepper sauce

New York steak has dense, elastic muscle fibers. In order not to over-dry this rather lean cut, it is better to cook it before roasting medium rare. Remove the meat from the refrigerator an hour before cooking so that it is heated to room temperature.

Then dry the steak with paper towels, brush it with olive oil, salt and fry in a hot pan for 4 minutes on all sides. For the sauce, finely chop the onion, fry it in butter until transparent. Pound the pink, black and white peppers in a mortar, add the mixture to the pan and pour in a small amount of cognac. After that, gently ignite the alcohol and evaporate for three minutes. Then reduce the heat, pour in the cream, salt to taste and bring to a boil.

New York steak in lime marinade on the grill

For the marinade, grate the lime zest, squeeze out the juice, add Cayenne pepper and a little olive oil. Marinate the Striploin steak for two hours, then dry it, add salt and cook on the grill until medium rare. Grilled vegetables drizzled with balsamic vinegar will serve as a side dish. Tomatoes, zucchini and eggplant with smoke will perfectly complement the fragrant lime steak.

New York steak and arugula sandwich

Blot the new York steak, season with salt, oil, and fry in a hot pan for 4 minutes on all sides. Leave it to rest under the foil, and then cut into long strips. Dry the bread on the grill, brush one side with mustard and lay out the meat slices. Top with the arugula sprinkled with balsamic vinegar and a thin circle of tomato. Cover the second slice of bread with olive oil and close the sandwich.

Baked New York steak with chimichurri sauce

Buy a Striploin steak and grease it with olive oil, salt, ground pepper and paprika. Place in a preheated 356F (180°C) degree oven, selecting the grill mode. After 8 minutes, carefully flip the New York steak and bake on the second side for the same amount. For the chimichurri sauce, mix the parsley, green onion feathers, olive oil, garlic, balsamic vinegar, black pepper, red pepper flakes and paprika in a blender. After baking, let the steak rest for ten minutes, cut into pieces and pour over the fragrant sauce.

Steak salad with balsamic

This great salad option is suitable for both a light lunch and a romantic dinner. To start, marinate the sliced red onion in warm water with vinegar and sugar. Coat the new York steak with olive oil, adding salt and lemon pepper. Leave the meat to marinate for two hours. Fry the Striploin steak in a well-heated pan to the desired degree of roasting, cover with foil and allow the juices to spread evenly over the meat for 10 minutes. After that, arrange the salad mix on plates (iceberg, arugula and watercress are perfect), add the cherry tomato halves, almond chips, pickled red onion and sliced steak. Pour olive oil and finish the fragrant ensemble with balsamic sauce.

© 2020 Elena Petrova