Beef steak in the oven. How to cook beefsteak in the oven Beef steak in the oven

Pork steak is a hearty dish with an appetizing crust, seasoned with spices that will delight meat eaters. To make the food truly tasty, you need to select high-quality ingredients and cook the meat correctly. How to do this is described below.

To cook a delicious steak, you need to choose the right meat. The main thing is that the pork is fresh. You should not take a frozen piece, because such storage makes the meat dry and tasteless.

Fresh pork is light pink in color. The surface should not be windy, or, on the contrary, too wet. Puddles of meat juice on the piece and under it may indicate that the product in front of you is not the freshest, it has already been frozen.

To prepare a steak, ham, neck or shoulder are suitable. But it is worth remembering that a ham steak will turn out dry. To make the dish juicy, the meat must have a layer of fat. Some housewives find it easier to buy ready-made steaks.

Classic pork steak in a frying pan

To prepare this dish in the classic version, you will need the following components:

• boneless pork – 1 kg;
• pepper, salt - to taste;
• sunflower oil.

1. Rinse the meat and leave to dry.
2. Then cut it into layers up to 2 cm thick.
3. Season the pieces with salt and pepper and let sit for about half an hour.
4. Pour sunflower oil into a cast iron frying pan and heat over high heat until light smoke appears.
5. Over high heat, fry the meat on both sides for several minutes until golden brown.
6. Reduce heat to medium and fry steaks until done (test by scoring).

You can serve meat with potatoes and fresh vegetables.

Under a cheese coat in the oven

This dish is made from minced pork. The steak will not be too fatty, and the cheese crust will make it more tender. For preparation you will need:

• boneless pork - 500 g;
• cheese – 100 g;
• tomatoes – 2-3 pcs.;
• pepper, salt - to taste;
• sunflower oil.

Cooking steps:

1. Cut the pork into layers no more than 2 cm thick, beat lightly.
2. Rub the meat with salt and pepper and leave for 30 minutes.
3. Pour oil into a cast iron frying pan and heat until smoking white.
4. Over high heat, quickly fry the meat on both sides until golden brown.
5. Place the fried pork on a baking sheet and cover with foil.
6. Cook in the oven for 20-25 minutes.
7. Grate the cheese on a fine grater, cut the tomatoes into slices.
8. Remove the meat from the oven. Place a slice of tomato on each steak, add a little salt and sprinkle with cheese.
9. Bake without foil until cooked through for 10 minutes.

You can serve the steak with any side dish.

How to cook minced meat with egg

Traditionally, steaks are made from beef. But not every cook can cook this type of meat correctly. With pork, the situation is much simpler; the products are much juicier, more tender and softer than those made from beef.

To prepare minced steak, you need the following ingredients:

• boneless pork – 500 g;
• bulbs – 2 pcs.;
• chicken egg – 1 pc.;
• salt, pepper to taste;
• sunflower oil.

Step by step recipe:

1. Twist the meat and onions into minced meat, beat in the egg, salt, pepper, and add spices. Mix with a spatula.
2. Form flat cutlets.
3. Heat sunflower oil in a cast iron frying pan until smoking.
4. Over high heat, fry the steaks on both sides until crisp.
5. Reduce heat to medium and continue frying until fully cooked.

The degree of roasting of the steak is determined by the cook; he himself decides how long to keep the meat on the fire.

Chopped pork steak

Minced beefsteak consists of small pieces of meat, so turn it over during frying very carefully. Otherwise, the cutlet may fall apart.

Ingredients:

• boneless pork – 0.5 kg;
• onions – 2 pcs.;
• egg – 1 pc.;
• egg yolk – 1 pc.;
• salt, pepper, spices - to taste;
• sunflower oil.

Step-by-step cooking recipe:

1. Rinse the meat, dry it, cut into small cubes (no more than 1 cm).
2. Finely chop the onion and mix with the meat.
3. Add a whole egg and yolk to the minced meat, salt and pepper.
4. Pour oil into a cast iron frying pan and heat it up.
5. Place the minced meat in the pan in portions, using a spoon, to form flat cutlets.
6. Grill steaks over medium heat for 10 minutes on each side.

Chopped pork steak can be served with boiled potatoes, fresh vegetables and herbs.

In mustard sauce in a slow cooker

Another delicious meat dish is pork steak in a spicy mustard sauce. It is convenient to cook it in a slow cooker.

Ingredients:

• boneless pork – 0.5 kg;
• mayonnaise – 150 g;
• mustard sauce – 10 g;
• garlic – 2 cloves;
• salt, pepper, spices.

Preparation step by step:

1. Rinse the meat, cut into layers 2 cm thick, beat, rub with salt and pepper.
2. Combine sour cream with mustard, add chopped garlic.
3. Mix the meat with mayonnaise-mustard sauce and leave for 30-40 minutes.
4. Pour sunflower oil into the multicooker bowl and place the pieces of pork.
5. Set the “Frying” mode for 30 minutes.
6. After 15 minutes, turn the meat over.

Cook until the appliance cycle completes.

Cooking according to Polish recipe

An unusual, simple and satisfying dish - Polish steak. The meat turns out very juicy and aromatic due to breading in flour and frying together with onions.

Ingredients:

• boneless pork – 0.5 kg;
• flour – 70-80 g;
• 4-5 eggs;
• onion – 400 g;
• salt, spices - to taste;
• sunflower oil.

Step-by-step cooking recipe:

1. Cut the meat into 2 cm layers, beat lightly.
2. Rub with salt and spices and leave for 30 minutes.
3. Heat sunflower oil in a cast iron frying pan.
4. Pour flour into a flat plate.
5. Bread the meat with flour and fry the steak in a frying pan on both sides until golden brown.
6. Cut the onion into half rings and place in a frying pan between the pieces of pork.
7. Fry until the vegetable acquires a golden color, remembering to periodically turn the meat.
8. Make a fried egg out of eggs, place one at a time per serving.

Place the finished steak on a plate and place a fried egg on top. If desired, you can add fresh herbs.

Steak with blood

Gourmets appreciate rare steak for its extraordinary juiciness. In fact, the “blood” in a steak is nothing more than meat juice that appears on the surface of the dish when it is not fully cooked. For this type of food, it is important to choose high-quality fresh meat from trusted producers.

To cook a rare steak, you will need:

• boneless pork – 0.5 kg;
• salt, spices - to taste;
• garlic – 2 cloves;
• sunflower oil.

Step-by-step cooking recipe:

1. Cut the meat into layers 1 cm thick.
2. Rub the pieces with pepper and salt.
3. Heat oil in a frying pan.
4. Fry the steaks over high heat, 1.5-2 minutes on each side.
5. Sprinkle the finished dish with chopped garlic.

It is important to remember that not every stomach can handle such a dish. If you have diseases of the gastrointestinal tract, it is recommended to refrain from eating rare steak. And also you should not give this dish to children.

Every housewife's menu always includes cutlets - a dish of minced meat with the addition of onions, spices and bread. Try cooking a well-fried steak served with fresh vegetables from minced young veal, adding only spices. We are sure that this dish will appeal to many people. It can be served with any salads and side dishes; steak and fried potatoes go especially well.

How to cook beefsteak from minced meat?

It should be noted that beef is best suited for preparing minced steak. Then the dish will turn out the most juicy and tasty. Add only salt and spices: black or red pepper, coriander or any others. Under no circumstances add onions or softened bread, in this case the minced steak recipe will already resemble cutlets, but we want to get a completely different dish. The only thing you can add is a couple of tablespoons of water, then the dish will be juicier. And be sure to beat the minced meat well, achieve its elasticity, then you don’t need to add any eggs, not a single steak will spread when frying. Leave it from 30 cm on the board for at least 5-7 minutes, you will see for yourself that the minced meat becomes elastic and gains viscosity.

Frying time can vary from 3-4 minutes on each side to 5-6. It all depends on the thickness of the flatbread and the degree of doneness you prefer. If you like steak rare, the cooking time will need to be reduced accordingly. If you want a well-done steak, then increase the cooking time to 5-6 minutes on each side.

Minced beef steak recipe

In the classic version, to prepare minced steak, the recipe calls for using only beef or veal, but you can try mixing beef and pork in equal proportions. Try, experiment and find your favorite minced steak recipe. Be sure to pass the meat through a meat grinder several times; your task is to obtain minced meat of excellent quality, and the success of our dish depends on it.

Ingredients:

• minced meat – 500 g;
• salt, spices - to taste;
• vegetable oil.

Preparation

Salt the minced meat, add pepper and beat the minced meat thoroughly on a board or in a bowl. Toss it around a bit to see how it binds. Then we form the cakes, give them the desired shape and fry in a well-heated frying pan in vegetable oil. Fry for about 5 minutes on each side.

You can not fry, but bake the minced steak in the oven, then the dish will turn out to be more dietary, the meat will not absorb a lot of fat. Cook in the oven at 190 degrees for about 15 minutes.

Minced beefsteak with egg

The delicious and original recipe for minced steak with egg that we offer you can be prepared for dinner or lunch, as well as for breakfast.

Ingredients:

• minced beef – 500 g;
• salt, spices - to taste;
• eggs – 5 pcs.;
• vegetable oil.

Preparation

We beat the minced meat (beef or any other type, if you prefer another type of meat), then add salt, pepper and form flat cakes, which we fry in heated vegetable oil. Cooking time depends on the degree of doneness of the steak. If you like it medium, cook for about 3-4 minutes on each side. You can fry each steak for 2-3 minutes, and then bake in the oven until cooked, then the dish will not be so greasy. By the way, you can add finely chopped green onions to the minced meat, which will add a little piquancy.

Fry the eggs in a separate frying pan. When serving, place a fried egg on each minced beef steak and serve with vegetables or a side dish.

Beefsteak in its original form is a piece of beef fried on both sides, without any additives. Nowadays it is prepared from different types of meat, using various additional processing methods. How to cook a steak so that it is juicy and tender, as well as several modified cooking options, you will learn in this material.

The laws of cooking the right steak

Beefsteak (from the English beef - beef, steaks - steaks) is basically just a beef steak, but there are several nuances in its preparation that are best taken into account.

Basic rules for an ideal dish:

1. It is necessary to choose the right meat. The best is the flesh of the thighs or back, as well as the head part of the tenderloin, which should be fresh, chilled, but in no case frozen;
2. It is better to cut into slices no more than 4 centimeters thick across the grain. That is why the finished food will not be so tough;
3. As for the cooking time, it depends on your preference. There are several types: rare (fried for only 2 minutes on each side), medium (3 minutes each) and rare (about 5 minutes on each side);
4. You can find out the level of readiness by simply piercing it with a toothpick. A fully cooked steak will release clear juices.

Classic steak recipe

A classic beef steak is prepared quite simply and quickly.

For 4 servings you will need:

• 500 g tenderloin;
• tastes like coarse salt, ground black pepper;
• Oleyna for frying.

Cooking steak step by step:

1. Cut the chilled meat into slices of the required thickness. Cover the top with film and beat it a little.
2. Add salt and pepper to each piece.
3. Fry the steak in a frying pan on both sides in well-heated oil. Cooking time depends on the degree of doneness you want to achieve.
4. Place the hot food on a plate and pour the crust that has formed during frying on top. Assorted vegetables are also a good choice as a side dish.

Beef steak with blood

To prepare such a dish, you need to use only the freshest beef (or pork).

For 4 servings you will need:

• 600 g pulp;
• salt, ground pepper;
• 30 g creamy spread;
• odorless oil for frying.

1. Cut the meat into pieces that should not be very thin.
2. Heat a cast iron frying pan (or any thick-bottomed pan) over very high heat. Pour oil into it and wait for it to heat up.
3. Place the steak and fry over high heat for exactly one minute at a time, then reduce the heat and fry again for the same amount.
4. Remove from the stove, add salt, crush with pepper and cover with a lid.
5. After 2 minutes, put the creamy spread there and hold for 30 seconds on both sides at medium temperature. This dish, with a golden crispy crust on top and very juicy inside, must be served immediately.

English chopped steak

Chopped steak is a pretty tasty alternative to the usual classic steak.

To feed 8 people you will need:

• beef fillet – 1 kg;
• salt, black pepper - to taste;
• balsamic vinegar - 1 tbsp. spoon;
• eggs – 8 pcs.;
• fat (oil) for frying.

1. You can, of course, make a steak from minced meat, but if you cook it from chopped fillet, it will turn out much juicier. Cut the pulp into thin strips, from which we cut into small cubes. Pour vinegar over it and put it in the refrigerator for half an hour.
2. Then add salt to the resulting mass, pepper and beat well. Make cutlets the size of your palm.
3. Heat some fat in a frying pan. Cook the cutlet for 3 minutes on each side. If you want it to be completely cooked, then you need to keep the steak in the oven at 180 degrees for several minutes. The steak is served with an egg placed on top.

Beef flambé in French

This beef steak recipe can be turned into a culinary masterpiece. A dish prepared in this way is a hit in expensive restaurants in France, but, despite all the pathos, you can easily cope with it in your kitchen.

For 4 servings take:

• 600 g beef tenderloin;
• 150 g salted hard cheese;
• 250 ml dry white wine;
• salt, freshly ground pepper;
• butter for frying.

Detailed cooking diagram:

1. Cut the washed, film-free tenderloin into steaks 2 centimeters thick across the grain. Beat them a little, salt and crush with pepper.
2. Grate the cheese.
3. We bread each piece in cheese.
4. Coat a well-heated saucepan with a piece of butter. Fry the steaks for a few minutes on both sides and immediately remove from the heat.
5. Now all that remains is to do the flambéing, which can be done right in front of the surprised guests. Pour the wine directly into the saucepan and immediately set it on fire. Let the flame burn for several minutes. We extinguish the flame, cover with a lid and immediately place on the table.

Vienna steak

Looking at the photo, you might think that these are ordinary cutlets. In fact, this is a chopped steak, only the meat needs to be chopped into it using a blender.

To prepare them for 4 servings you will need:

• beef fillet – 300 g;
• onion – 1 pc.;
• egg yolk – 1 pc.;
• breadcrumbs – 100g;
• cream – 2 tbsp. spoons;
• starch – 25 g;
• flour – 25 g;
• 50 g each of vegetable and butter;
• greens -1 tbsp. spoon.

1. Beat softened butter with finely chopped herbs and place in the freezer.
2. Chop the onion into rings and fry.
3. Place the meat pieces and onion rings into a blender and grind.
4. Add yolk, cream, crackers and spices. Mix everything well.
5. We form cutlets from the resulting mass and bread them in a mixture of starch and flour.
6. Cook them in hot vegetable oil. It is better to eat hot, be sure to put cubes of creamy mass with herbs on top.

Pork steak

As we said earlier, real beef steak is made from beef, but very often it is replaced with pork. And it should be noted that it makes the dish more tender and juicy, which cannot be called a disadvantage at all.

For 500 g of pork you need to take:

• 1 tbsp. a spoonful of mayonnaise;
• ½ teaspoon turmeric;
• a little red pepper and nutmeg powder;
• salt;
• odorless oil.

Description step by step:

1. Cut the meat into portions. Place in a plastic bag and beat lightly.
2. Mix mayonnaise with spices. Lubricate each piece with the mayonnaise-spicy mixture and leave to marinate for half an hour.
3. Pork steak is fried in the same way as a classic one. Very tasty with baked vegetables or potatoes.

BBQ steak

This cooking option will easily compete with the usual kebabs.

You will need:

• 1 kg suitable beef;
• 2 cloves of garlic;
• 1 teaspoon each of chili and coriander;
• 20 g Tabasco sauce;
• 75 ml rum.

Description of preparation:

1. First, let's prepare the marinade. Mix the sauce with all the spices and rum. Let it sit for 20 minutes.
2. Cut the meat into fairly wide slices. Coat each with the rum mixture and leave for a while.
3. Preheat the barbecue or grill to high. Place the meat and fry until cooked on both sides. To make it juicier, periodically pour the remaining marinade over it. In this version, rice or salad is best served as a side dish.

As you can see, there are quite a lot of ways to prepare this dish. Each of them gives the meat its own special taste. All you have to do is choose the recipe you like and prepare it using our detailed instructions. Your family and friends will appreciate your efforts.

Video: Beefsteak with onions and zucchini

What should the ideal steak be like? Novice housewives are unlikely to be able to accurately answer this question, much less describe the entire technology for preparing the dish. Therefore, useful tips and a step-by-step guide on how to cook a beef steak (whole piece and chopped) according to all the rules presented in this article will help them in the best possible way.

Stage one: choosing meat

How to ensure that a beef steak has a pleasant crispy crust on top and at the same time tender, slightly pinkish flesh inside? At the same time, it should be quite juicy, but not raw (even if with blood). All these characteristic signs of a perfectly prepared dish can only be present under one condition - the right choice of meat. We list the main recommendations and rules that need to be taken into account when purchasing a product:

• the most delicious dish is made from young beef or veal;
• Do not use frozen pieces, the product must be fresh and chilled;
• It is advisable to cook a steak from certain sirloin cuts with the most tender sections (ribs, etc. are not used);
• stringy pieces are not suitable for cutting;
• If possible, choose meat without films on its surface;
• focus on the approximate thickness of the future steak - from 3 to 4 cm;
• The cut pieces should be approximately the same size.

Stage two: preliminary preparation of meat

If the beef steak is prepared from not very young meat, it is imperative to properly pre-process it. To do this, cover each of the cut pieces with cling film and then lightly beat them with a kitchen hammer on both sides. This is done so that the fiber structure becomes softer and more pliable to frying. After briefly beating, rub a mixture of pepper and salt into the pulp. This spice treatment is also recommended for young meat. Salt has the ability to retain moisture, making the dish even juicier when fried. Therefore, processed semi-finished products should be allowed to lie in a cool place for at least an hour and a half. In addition to ground pepper, you can use any other spices, depending on your taste preferences: oregano, coriander, dried basil, etc. There is no need to rinse off the salt layer before frying. And if you follow the standards of the products used, this will not be necessary, since all the seasoning mass will be absorbed into the meat.

Stage three: frying the pieces

So, preliminary preparation has been carried out in full: the meat is cut, beaten (if necessary), seasoned with salt and spices. Now you can start frying. Since a beef steak is usually served immediately, as they say, “hot and hot,” the preparation of the meat pieces is carried out immediately before setting the table. For frying, it is best to use any refined vegetable oil without a characteristic odor. Pour it into a frying pan with a thick bottom and put it on fire. Once warmed up, you can start cooking. Before doing this, be sure to blot each piece with a paper towel to remove excess juice. As soon as a slight smoke appears above the frying pan, place the cut pieces into the heated oil. Once browned, turn the steak over and continue cooking. The heat should be medium, as when reduced, juice will begin to release, which will make all the work problematic. Don't fill the pan with multiple pieces. It is better to fry two or three pieces at a time.

Cooking beef steak in the oven

Of course, the best option for using an oven is to have a grill in it. Then you don't have to worry about turning the pieces over. In a simple oven, baking is carried out in stages, especially if the food on top is slightly browned. For better circulation, use a wire rack. Place the chopped and spiced pieces on it. Bake until lightly browned. Usually this pre-treatment is carried out with tough meat. It will be enough to just fry young beef in oil in a frying pan. To ensure that the baked pieces have a normal appearance, after removing them from the oven, you can cook them in the traditional way. This means frying in oil in a frying pan over high heat until nicely browned. In this way, you can prepare semi-finished products in advance, and then, if necessary, quickly bring them to readiness and serve them hot and delicious.

Is it possible to cook chopped beef steak?

There are situations when the available meat cannot be divided into portioned pieces, since it was cut from an inappropriate fragment of the carcass or consists of several separate parts. Then prepare chopped beef steak. Of course, in essence this turns out to be a completely different dish, but outwardly they are both very similar to each other due to the flat shape of the finished fried pieces. How to achieve not only an attractive fried dish, but also a taste typical of a steak? To do this, it is preferable to turn beef into minced meat not with a meat grinder, but with a fairly sharp knife. Try finely chopping the product into a minced mass, and then adding some accompanying ingredients (onion, bread, egg, etc.). To ensure that the shape of the meatballs is preserved in the future during frying, the mixture must be mixed carefully, beating lightly. If desired, chopped steaks can also be dredged in flour.

Recipe for minced beef steak with mushrooms

One of the original cooking methods is to add some additional ingredient to the meat mass. This involves the use of mushrooms. Take 100 g of champignons, peel them and finely chop them. Chop beef (500 g) without streaks or films with a sharp knife until smooth and uniform. If the meat is a bit tough, grind it in a meat grinder with a medium grid. Combine the resulting minced meat with mushrooms, beat in one egg and season with salt and various spices. Then knead it thoroughly, slightly beating it. Form the mixture into flat round balls and lightly roll them in flour. Then fry each steak in hot oil until crispy on all sides. Serve hot, sprinkled with plenty of herbs. Use fresh or boiled vegetables as a side dish. You can pour some hot sauce on top and sprinkle with onions pickled in vinegar. A hearty, tasty and appetizing dish is ready!

The USA is considered the birthplace of steak; it is in this country that a fried piece of meat is one of the popular dishes. Although beef steak in the oven differs from the traditional preparation, it also has amazing taste properties and turns out very tasty too!

During the cooking process, it is impossible to do without the use of all kinds of spices, so you can change the taste of the final dish from time to time and enjoy new notes of the aromas of herbs and spices.

How to cook beef steak in the oven? Traditionally, a piece of fillet is fried at high temperatures to create a juicy and golden-brown crust. Of course, this effect is easier to achieve when using a grill or frying pan, but few people know that you can cook a magnificent and appetizing steak in the oven.

In the oven, you can fry the meat delicacy on a baking sheet, wire rack or frying pan (without handles).

Do not forget that you need to cut beef meat strictly across the grain.

The most important factor is the choice of beef fillet. Not all meats are ideal for roasting. The best way to prepare it is to choose pieces of carcass that are not involved in the motor function of the animal - these are the rib or upper parts of the carcass. It is important that the meat product has a small amount of fat or has a speck of fat.

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.

Medium well – the juice is clear when cut, cooking takes about 15-17 minutes, the fibers are lighter than in previous versions.

Well done – the fibers have the color of finished beef; when cut, no juice is released. Cooks for about 20 minutes at 180 degrees.

Very well – well-done steak, rosy and slightly dry. Cook for 25 minutes.

It is not recommended to consume the dish immediately after cooking. It is better to let the meat rest for 5-7 minutes, but it is better to cut the piece after frying in order to stop the thermal process and achieve the desired degree of doneness.

In our article we will not deviate from the classics and will tell you about recipes for delicious steaks with very well and well done degrees of roasting.

When cooking steak in the oven, it is recommended to use higher temperatures. The roasting time will also differ upward compared to cooking over a fire.

Recipe one: herbs and meat - delicious!

• Beef shoulder 600 gr.
• Ground black pepper, coriander, hot red pepper, thyme
• Olive oil

Cut the beef shoulder into 3 cm thick portions.

Mix spices and salt, rub the pieces thoroughly with the mixture. Leave to marinate for 30-40 minutes at room temperature.

In a frying pan, fry the pieces of beef on both sides until golden brown. Place parchment or foil on a baking sheet and grease with oil. Place the steaks and bake at 180 degrees for 15 minutes. After baking, remove from the oven and leave the dish for 5-10 minutes and then serve.

Recipe two: marbled beef steak.

This dish can hardly be called dietary, since this type of meat ingredient contains more fat than fillet. But the taste of such a delicacy is also different - the steaks turn out more juicy, and in combination with spices, the aroma of the dish will be truly fragrant and appetizing. Dear gourmets, treat yourself to an excellent treat! To prepare we will need:

• Marbled beef meat – 600 grams
• Olive oil
• Ground black pepper
• 3-4 cloves of garlic
• 1 tbsp. spoon of vinegar
• Spices: oregano, dried parsley, hot pepper

Step one: Rinse and cut the beef across the grain into splints, then pat dry lightly with paper towels.

Step two: mix the oil, salt and spices in a small container, then rub the mixture onto the splints. Leave the pieces to marinate in the refrigerator for 1 hour, then remove them and leave for another 1 hour.

Step three: heat the frying pan over high heat, fry the pieces on both sides, each for 3 minutes.

Step four: take a baking sheet or heat-resistant container, cover it with foil, lay out the steaks and place in the oven, preheated to 180 degrees for 30 minutes. After baking, wrap the dish in foil and leave for 5-10 minutes.

Recipe three: meat in the oven on a wire rack.

When roasting a steak on a grill, the pieces of meat will be evenly thermally processed, making the taste more complete and the meat juicy.

• Beef tenderloin 500 grams
• Olive oil
• Spices to taste

Rinse the tenderloin, remove films and tendons, cut into portions at least 3 cm thick.

Pour oil into a frying pan, heat over high heat and simmer the steaks on both sides for 2-3 minutes until a light crust forms. This way we will maintain the juiciness of the steak. After frying, let the meat cool for 20-30 minutes.

Note - when turning the meat over during frying, you can use kitchen tongs - this way you will not damage the integrity of the pieces, the juice will remain inside the product.

Preheat the oven to 200 degrees. Place a baking sheet under the grill on which you will fry the steaks so as not to stain the oven with meat juices and fat.

Just before placing the steaks on the grill, rub them with salt and spices, then bake on the grill for 20-30 minutes.

Recipe four: juicy steak with white wine.

• Beef fillet 500 grams
• Garlic 3 cloves
• Olive oil
• Onions 2 pcs.
• Salt pepper
• Tomato 2 pcs.
• Dry white wine 100 ml.

Rinse the beef tenderloin, cut into equal portions, 3-4 cm thick. Make small cuts on each piece and stuff finely chopped garlic into them. Rub the meat pieces with salt and pepper and set aside for half an hour.

Cover a baking sheet with foil, grease with oil, place onion cut into rings, and steaks on top. Pour white wine over the meat, add the tomato cut into rings and wrap tightly with foil. Make punctures in the foil in several places to allow the dish to “breathe.”

Bake in the oven for 45 minutes. Baking temperature 200C.

What points to pay attention to.

Beef steak baked in the oven can be served as a separate dish or with a side dish. Potatoes are perfect as a side dish. You can also serve with vegetables and lettuce.

An unfortunate combination is beef steak with cereals, pineapple, spaghetti, cabbage.

If you are afraid that the dish will turn out tough, use marinades with added acid.

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