Beef steak in the oven. Beef steak in the oven - for real meat lovers. How to cook a delicious and juicy beef steak in the oven. New York at home

Step-by-step recipes for juicy and tender beef steak in the oven

2018-02-18 Liana Raimanova

Grade
recipe

4537

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

34 gr.

Carbohydrates

0 gr.

349 kcal.

Option 1. Classic beef steak recipe in the oven

Beef steak in the oven always turns out very soft, tender and juicy. The traditional recipe calls for marinating meat in a fairly simple marinade based on olive oil and a variety of spices.

Ingredients:

1 kg beef tenderloin;
half a bunch of parsley and dill;
oil for frying - 220 ml.

For the marinade:

olive oil - 125 ml;
thyme, rosemary, basil, oregano - 75 g each;
45 g salt;
half a dessert spoon of red and black pepper.

Step-by-step recipe for beef steak in the oven

Beef tenderloin is cleaned of excess films, washed, lightly dried on a paper towel, and cut into flat pieces weighing no more than 300-320 g.

Pour olive oil into a deep cup, add herbs, salt, red and black pepper, stir everything well.

Pieces of meat are immersed in the prepared marinade, mixed and set aside for 60 minutes.

Place the marinated pieces of meat in a hot frying pan in oil and fry for 3 minutes on both sides over a high flame.

Transfer the beef steaks to a greased sheet and place in a hot oven, bake for less than half an hour.

Serve 1 steak on each serving plate, next to any side dish, garnish with sprigs of herbs.

Beef steaks can be fried not in a frying pan, but in the oven on the “grill” program, if available. There they turn out even more appetizing and healthier.

Option 2. Quick recipe for beef steaks in the oven

To quickly cook a delicious, juicy beef steak with an appetizing golden brown crust, you don’t need to keep it in the marinade for a long time, just grate it with coarse salt and black pepper, let it soak for a few minutes, fry it a little in a frying pan, bake it, and the dish is ready. And if you beautifully place it on a portioned tray covered with lettuce leaves, you can safely serve it as an original appetizer for a gala table.

Ingredients:

1 kg of beef pulp;
5 lettuce leaves;
3 sprigs of parsley and dill;
oil for frying - 125 ml;
45 g coarse salt;
black pepper - 65 g;
butter - 75 g;
30 g grainy mustard.

How to cook

The beef flesh is cleared of films, rinsed, dried on a clean cloth, cut into steaks no more than 3 cm thick and weighing no more than 350 g.

Rub the steaks with pepper and salt, coat them thoroughly with sunflower oil, place in a wide bowl and set aside for 25 minutes.

Place the steaks in a hot, oiled frying pan and fry on both sides for 2 minutes.

Transfer the steaks to a greased baking sheet and place in a hot oven for 25 minutes.

Open the oven, cover the steaks with a sheet of foil and bake for another three minutes.

When serving, place 1-2 pieces per serving on plates lined with lettuce, place sliced fresh vegetables next to them and garnish with herbs.

If you want the steaks to turn out rare, reduce the baking time to 10 minutes.

Option 3. Beef steak in the oven with sauce

If you have already learned how to cook beef steaks according to the classic version, then you can experiment with a variety of sauces for serving it. In the following recipe, such an additive is prepared on the basis of any meat broth, currant juice, red wine and several other fairly affordable products. It turns out unusually tasty, with a slight pleasant sourness.

Ingredients:

beef pulp - 1 kg 200 g;
salt - 45 g;
55 g each of red and black pepper;
parsley - 5 sprigs.

For the broth:

beef or pork bones - 465 g;
bay leaf - 3 leaves;
65 g salt.

For the sauce:

red currant juice - half a glass;
flour - 80 g;
135 g butter;
red wine - 1 glass.

Step by step recipe

Cleaned, washed beef is cut into small steaks, rubbed with salt and red and black pepper.

Place in a hot frying pan with oil and fry on both sides for 3 minutes.

The steaks are placed in a deep oiled cast iron pan and placed in a hot oven for 20 minutes at medium temperature.

For the broth: wash the bones, put them in a saucepan, place over medium heat, and boil for 15 minutes. Remove the foam, add bay leaves, salt and cook until the bones are ready. The bones are removed and the broth is filtered.

Prepare the sauce: melt butter in a deep frying pan, add flour and fry until light brown. Slowly pour the cooled broth into the pan, mix well and boil for 12 minutes. Add wine and currant juice, add some salt, stir and boil for another 3 minutes. Turn off the heat, cover the sauce with a lid and leave for a few minutes.

The baked steaks are placed in the sauce, covered with a lid and allowed to stand for a while to become saturated.

Serve 1-2 pieces per serving, topped with sauce and garnished with sprigs of herbs.

When preparing beef steaks, the main thing is to follow the technology and use exclusively fresh meat from the meatiest part of the carcass, and then it will turn out juicy and very appetizing.

Option 4. Beef steak in the oven in Japanese style

Quite an interesting version of beef steak in the oven. Thanks to a simple marinade based on honey, soy sauce, ginger root, and garlic, the meat turns out even more tender, juicier and more flavorful.

Ingredients:

755 g beef pulp;
oils for frying - 45 ml;
parsley, dill - 5 branches each.

For the marinade:

1 onion;
soy sauce - 60 ml;
honey - 55 g;
dry white wine - 2 glasses;
garlic - 5 cloves.

How to cook

The beef flesh is freed from films and tendons, washed, dried, and cut into steaks no more than 3 cm thick.

Prepare the marinade: chop the peeled onion into crumbs, pour into a small cup, squeeze out the peeled cloves of garlic, pour in soy sauce, add honey, wine, ginger root, previously peeled, washed and chopped in a blender, mix everything thoroughly.

The steaks are immersed in the marinade, mixed and set aside for several hours.

Remove the steaks from the marinade and soak them with paper napkins to remove excess moisture.

Place on special grills and fry in the oven on the “grill” program for 4 minutes on both sides.

Transfer the steaks to a deep frying pan, cover with a sheet of foil and bake in the oven at moderate temperature for another three minutes.

The sauce remaining after marinating is poured into a saucepan and boiled for a few minutes.

Serve 2 steaks per serving, next to boiled rice, buckwheat or potatoes, garnish with herbs, pour over sauce.

If the oven does not have a “grill” mode, frying in a simple frying pan with a non-stick coating is permissible.

Option 5. Beef steak in the oven in foil with vegetables

Any meat goes well with a variety of vegetables. Moreover, if you bake it in foil, you will get a particularly tasty, sophisticated and appetizing dish. During cooking in the oven, vegetables release juice, which saturates the meat well, making it softer, more tender and juicier. The main thing here is to properly pack all the products in foil.

Ingredients:

520 g beef fillet;
2 onions;
2 carrots;
2 bell peppers;
4 cloves of garlic;
any dry wine - 1 glass;
salt, black pepper, any seasoning - 55 g each;
any greens - 6 sprigs.

Step by step recipe

The fillet is rinsed, soaked in a clean cloth, all membranes and tendons are cut out, and cut into small steaks.

Small cuts are made in the steaks.

The onions are peeled, chopped into strips and stuck a little into the cuts of the steaks along with peeled and halved cloves of garlic, half-circles of carrots and rings of bell pepper.

Gently rub the steaks with spices, pepper and salt, place them in a cup and leave for a while to soak.

A flat sheet is covered with a large sheet of foil, the remaining strips of onions, carrots and peppers are placed on it, and everything is sprinkled with wine.

Place the soaked steaks, pour over a small amount of water, wrap them well with the edges of foil so that there are no gaps, and make several holes with a knife to allow air to pass through.

Place in a hot oven for 45 minutes at moderate temperature. If you don’t want deep-fried meat, reduce the time to 30 minutes.

Place on plates along with stewed vegetables, pour over any sauce, sprinkle with herbs.

To add piquancy and freshness to the dish, you can add tomatoes and green beans.

Beef steak in the oven is not only incredibly tasty, but also a healthy dish. The meat turns out soft and juicy, and if cooked without pre-frying in a frying pan with oil, it can even be called dietary.

First, let's find out what a steak is. This is a piece of meat, 2.5 to 4 centimeters thick, fried on both sides. This dish is considered traditional in the United States of America, where it came to us from. Choosing the right beef for steak. A piece from the intercostal part without veins and bones is best suited. It is advisable that the meat be fresh. But you can also use frozen, but before cooking it should be defrosted to room temperature and allowed to drain excess liquid. Another secret to cooking a delicious steak is cutting it correctly. To do this, take a knife and carefully cut the pieces across the fibers, trying to ensure that they are the same thickness everywhere. Thanks to this, the meat will cook evenly and be soft. Now let's move on from theory to practice and prepare steaks according to several recipes - with and without pre-frying. The first option will be more satisfying and will also delight you with a delicious crispy crust. The second one is suitable for people who are on a diet, since it will be prepared without excess fat. For cooking beef steak with spices we will need:

beef;
oil, preferably olive;
spices: ground black pepper, rosemary, thyme;
salt.

We wash an approximately kilogram piece of meat well, dry it and cut it into portions. Prepare a marinade from 4 tablespoons of oil, spices and salt, place the beef in it and leave to marinate for an hour. After this, fry the pieces in a heated frying pan with vegetable oil for two minutes on each side to get an appetizing crust. Transfer the beef to a baking sheet and place in the oven for a quarter of an hour at 180 degrees.

Next recipe - beef steak with soy sauce. For this you need the following ingredients:

beef;
soy sauce;
vegetable oil;
Provencal herbs;
black pepper;
salt.

Wash one kilogram of meat, dry it with napkins or a paper towel, and cut it into the required number of pieces. Prepare a marinade from 60 milligrams of soy sauce, a teaspoon of Provençal herbs, a tablespoon of vegetable oil and salt and pepper to taste. Pour this marinade over the steaks and leave for an hour. Next, fry the pieces until golden brown in a frying pan with hot oil and put them in the oven for a quarter of an hour at 180 degrees.

And now diet steak without frying in a frying pan. The list of ingredients is similar to the previous ones:

beef;
vegetable oil;
spices;
salt.

We wash the meat, wipe off any remaining liquid, cut into portions and lightly beat. Prepare a marinade from salt, a tablespoon of vegetable oil, and your favorite herbs and spices, in which we leave the beef for an hour. At this time, turn on the oven in the “Grill” mode and preheat to 220 degrees. Place the marinated pieces of meat on a baking sheet or wire rack and place in the oven for 4 minutes. After that, take it out, turn it over and put it in the oven again for another 4 minutes. Remove and let stand for 5 minutes before serving.

Beef steak in the oven will be a wonderful dish for a family dinner. Juicy and soft beef meat will not leave anyone indifferent. If the product is baked correctly, it will turn out very tasty and healthy, and if you fry it without frying in a frying pan, you will get a dietary dish. This article will tell you how to prepare a delicious dish at home step by step.

How to cook it correctly?

Steak is a traditional US dish, which is a portion of meat two to four centimeters thick, fried on both sides on a grill, grill, frying pan or baked in the oven. It is believed that steak can be made not only from beef, but also from chicken, lamb and even fish. However, professional chefs consider the first option to be the best, since the beef turns out especially tasty.

To prepare a juicy and soft dinner, you need to choose the right meat. The optimal piece is boneless, cut between the ribs, since there is no fat on it and the presence of connective tissue is minimized, due to which the dish can turn out a little tough. Some chefs allow cooking from the shoulder blade or inner thigh of the hind leg, but only if the animal is young. It is recommended to cook from a fresh piece, as frozen may not give the full flavor. If this is not possible, then the meat needs to be defrosted, rinsed in water and transferred to a colander to drain excess liquid.

The meat should also be cut in a special way - across the grain, so that it is well fried and remains soft. Immediately before cooking, the piece should be rubbed with your favorite spices and sprinkled with salt. To get a juicy steak, you need to bake it at maximum heat, which can be reduced after a crispy crust appears. It is she who will not allow the juice to leak out.

If there is no grill function in the oven, you can first fry the beef in a frying pan. It should be fried at high heat until an appetizing crust is obtained, after which the food should be sent to the unit and baked at 170 degrees.

The flavor of the hot dish will depend on the marinade you choose. To obtain a softer steak, it is recommended to add any acid to the dressing. Apple and white bites, sour cream, wine, citric acid or juice are perfect. Mustard is also suitable for softening. You just need to grease the meat with it and leave it for a few minutes, then remove the remaining sauce with a paper napkin and start frying. The finished dish should be wrapped in foil and set aside for ten minutes - this way the meat will better reach the desired condition.

Recipes

There are many delicious and healthy steak recipes with or without pre-frying. In the first case, you will get a richer, crispier dish, in the second - a dietary lunch without extra calories.

Spicy

Steak with spices turns out very tasty. This option is the most popular because it is easy to prepare, and the recipe uses the most common ingredients that every housewife has in her kitchen.

Components:

1 kg of meat;
4 tbsp. l. olive oil;
black pepper;
rosemary;
thyme;
salt.

Wash the meat in cold water and transfer to a colander to drain excess liquid. After fifteen minutes, divide the piece into portions. While the beef is drying, you need to make a dressing of oil and spices. The amount of spices may vary depending on the tastes of the family; some can be added more, others less. Transfer the meat to the marinade, cover the container with cling film and put in the refrigerator for half an hour. Beef should be salted immediately before frying to prevent excess juice from leaking out.

Grease a frying pan with oil and heat thoroughly, then add the beef and fry for two minutes on both sides until crispy. Heat the oven to 170 degrees and place a baking sheet with steaks inside. Cook for about fifteen minutes.

Eastern style

Oriental recipes have always attracted attention with their sophistication and sweet and sour taste of dishes. Beef steak in Japanese sauce has not only a special flavor, but also an extraordinary softness.

Components:

1 kg of meat;
55 ml soy sauce;
1 tbsp. l. vegetable oil;
1 tsp. spices;
ground black pepper and salt to taste.

Wash the beef, place in a colander and cut into pieces after eleven minutes. Next, prepare the marinade by mixing Japanese sauce, Italian herbs, oil and salt and pepper to taste in a bowl. Place the prepared beef in the dressing, cover with cling film and place in the refrigerator for an hour. When the meat is thoroughly marinated, you can begin cooking. Pour oil into the frying pan and heat thoroughly, then fry the steaks on both sides until an appetizing crust is obtained. Heat the oven to 160 degrees, send the steaks there to cook to the desired condition. Keep the meat inside for about fifteen minutes.

Dietary

A low-calorie steak can be enjoyed by family members who are on a diet. A fragrant hot dish is a fairly satisfying lunch that will not harm your figure.

Components:

1 kg of meat;
2 tbsp. l. olive oil;
1 tsp. favorite spices;
salt.

Prepare the beef and divide it into the required number of slices. Make a marinade from olive oil and spices, then brush the pieces with it using a silicone brush. Set the oven to 220 degrees, and before sending the steaks to the unit, sprinkle them with salt. The meat will fry for four minutes, then you need to turn the slices over and keep warm again for about four minutes, and then remove the steaks. In five minutes you will be ready to eat.

In white wine

Components:

500 g meat;
1 onion;
1 tbsp. l. honey;
65 ml dry white wine;
3 cloves of garlic;
ginger powder;
1 tbsp. l. Japanese sauce;
1 tbsp. l. vegetable oil.

Prepare the beef and divide it into pieces of two centimeters each. Chop the onion into small cubes, pass the garlic through a garlic press, place both vegetables in a bowl, adding honey, Japanese sauce, ginger and an alcoholic drink. Mix all the ingredients, put the beef slices inside and place in the refrigerator for an hour and a half. Insert a greased rack into a baking sheet and place the meat steaks. Preheat the oven, set the “Grill” mode and place the baking sheet inside for 7-8 minutes. After the time has passed, turn the slices over and bake for another seven minutes, then remove from the unit and place foil on top to allow the heat to rise.

With lemon

Citrus will not only soften the meat, but also give it a pleasant aroma.

Components:

500 g meat;
salt and black pepper to taste;
1 lemon;
1 tbsp. l. vegetable oil.

Rinse the beef meat, dry it, wipe with a cloth and divide into pieces. Make a dressing from vegetable oil, black spice and lemon juice. You only need to use half of the fruit, the second part will be needed a little later. Place the beef in a container with the marinade, cover with cling film and set aside for fifty minutes.

Heat a dry frying pan and fry the slices for about two minutes on both sides at maximum heat until a fragrant crust is formed. Next, you need to transfer the steaks to a baking sheet, decorate all the pieces with a slice of lemon, and then place them in a hot unit for fourteen minutes. Take out the finished dish and leave it to rise.

With red wine sauce

True gourmets will definitely appreciate the unusual taste combination of red wine and currant juice.

Components:

1 kg of meat;
70 ml red wine;
50 ml meat broth;
55 ml currant juice;
80 g butter;
1/2 cup flour;
salt and pepper to taste.

Wash the meat in cool water, dry with a napkin and cut into three-centimeter slices. Mix the spices and manually rub the resulting mixture onto the steaks. Pour a little oil into a frying pan, heat thoroughly and fry each slice in it for a couple of minutes on both sides. Transfer the pieces to a deep saucepan and place in the oven for thirteen minutes, setting the temperature to 170 degrees.

In the meantime, you need to prepare the sauce. Heat the butter in a small container and add the flour. Keep the contents on the fire for four minutes until a golden hue appears. Next, you need to add the broth and, stirring constantly, bring the mass to a boil, then lower the heat level to medium and simmer the contents of the vessel for about nine minutes. Then pour currant juice and red liquid into the sauce, add salt and pepper and stir. When the sauce boils, remove it from the heat and let it cool for five minutes. Place the finished steaks on plates and pour over the warm dressing.

How to submit?

Beef steaks can be served as a main course or with a side dish. Additional products may include rice, fried potatoes, mashed potatoes, or children's favorite French fries. It is not recommended to use pasta, as lunch may turn out to be too heavy due to the combination of flour and meat products. An excellent option for dinner would be a steak with a salad of fresh cucumbers, tomatoes and onions, sprinkled with herbs. This meal can be considered dietary, because it contains proteins and fiber that are beneficial for the body. If the family follows a healthy diet, you can add vegetable stew or steamed vegetables to the meat.

It is better to decorate the finished portion with a sprig of herbs placed on top of the meat. Typically, mint, dill, parsley or rosemary are used. A dish sprinkled with finely chopped green onions will look beautiful.

To learn how to cook the perfect steak, watch the following video.

In order to cook a beef steak, it is not necessary to use a grill and pre-marinate the meat. It is also possible to cook a juicy beef steak in the oven at home. To do this you only need to know a few rules.

Beef steak
Pepper
Other spices to taste.

How to cook beef steak in the oven? First, preheat the oven. To make beef tender, you need a very high temperature. Preheat to 232 degrees.

Let's start preparing the meat. It is better to choose steaks 2 centimeters thick. In this case, you will get browned, juicy meat. If the pieces are thinner, they will dry out, and thick steaks will not be cooked. Don't be afraid to buy big steaks. After all, when serving, you can simply cut them into portions.

So, wipe the steak with a paper towel on all sides. We don't need extra moisture. In addition, its excess will turn a fried steak into a steamed one. Then salt the meat. To get a juicy beef steak, it should be salted correctly and on time. If:

If you don't have time for additional preparation, salt the meat before frying it. Since salt draws out moisture, and we don’t need that.
If you want to do everything according to the rules, then salt the beef 45 minutes before the intended frying. During this time, the salt will draw all the meat juices out and return them back. The so-called osmosis will occur - a chemical process that gives the meat tenderloin its original taste.

It is better to fry steak at home in a cast iron frying pan. Pour oil into a bowl and heat it over very high heat. To begin, we will fry the meat in a frying pan and then put it in the oven. For frying, it is best to use oil that is neutral in taste.

For example, rapeseed oil would be an excellent option. Many restaurant chefs prefer to use it rather than olive oil. It enhances the natural flavor and aroma of the beef without overpowering it.

Before proceeding with direct frying, you should wait until the oil is completely warmed up. As soon as steam appears above the pan, you can simmer the steaks.

Pat the steak again with a paper towel to remove any excess moisture. Carefully place the meat in the pan.

Fry for 2-3 minutes over high heat. At the same time, from time to time we move a piece of meat with tongs. This will ensure even cooking. However, remember not to press down on the steak with tongs, as this will cause the juice to leak out and the meat will become dry.

Turn the piece of meat over and fry it on the other side. How long to fry a steak? At this stage, 1-2 minutes will be enough.

Now remove the pan from the heat and add a small piece of butter. This little trick will enhance the taste of the meat and make the steak more juicy. Place the pan in the preheated oven. How long should you bake beef? As a rule, beef steak is baked in the oven for 6-8 minutes. The exact cooking time depends on the thickness of the selected piece of meat, as well as the degree of doneness you want to achieve. After 8 minutes, you will have medium-rare beef.

A kitchen thermometer will allow you to determine the degree of doneness of meat as accurately as possible. It is easy to use and inexpensive. Therefore, try to purchase it if possible. With it you will feel confident in your own abilities and will not be afraid to experiment with the degree of roasting of meat. In order to determine the degree of roasting of meat, you need to attach a thermometer to the middle of the steak. A temperature of 48.8°C will indicate that you have a rare steak, 71.1°C will indicate that it is well done. For a well-done and juicy steak, the reading is 65.5 °C.

Remove the steak from the oven and leave to rest. To do this, transfer to a heated form, cover with foil and place in a warm place. After 8-9 minutes, the steak can be cut and served. During this time, all the meat juices will be evenly distributed throughout the entire piece, and the meat will “melt in your mouth.” If you cut a piece of meat right away, you will deprive it of its juiciness.

You can serve baked beef steak with a side dish of fried potatoes, pickled asparagus, steamed vegetables or green salad.

Made from beef.

Types of beef steak

The basis for dividing beef steak into types is the degree of readiness of the meat or the method of cooking it - in a frying pan or in the oven. According to the degree of frying, there are beef steaks:

Rare - meat with blood, it has an internal temperature of 45°-50°C;
Medium - medium doneness, temperature is 55°-60°C;
Well done - deep fried steak, 65°-70°C.

The degree of readiness of the product is, of course, a matter of taste. Medium is the most popular. It has a uniform brown color, is quite cooked and juicy, and when pressed, pinkish juice appears.

Only big fans of this dish enjoy Rare meat. A disadvantage of the Well done type can be considered relative rigidity, since the result of over-frying the meat is a loss of juiciness.

The readiness of a steak to the selected degree of doneness is determined with a special culinary thermometer, but experienced housewives can do it in the usual way - by eye.

Vegetables, vegetable salads, rice and potatoes are excellent as a side dish for any type of beef steak.

General rules for cooking beef steak

You can cook beef steak in a frying pan or in the oven. There are several rules that cannot be neglected in order for the beef steak to turn out truly tasty and healthy, no matter how it is prepared:

it is preferable to use chilled rather than frozen meat;
if the meat was frozen, defrosting should take place in the refrigerator - this way the product will retain more beneficial properties;
You cannot defrost meat in a microwave oven - uniform frying in this case becomes almost impossible;
beef steak meat is not beaten, otherwise it loses its structure and juices;
beef is cut into portions only across the grain;
Beef steak should be salted ready-made, just before serving.

Beef steak in a frying pan

Ideally, to cook this way you need a special grill pan, but you can cook a delicious dish in a simple cast iron pan.

There is a very simple recipe.

Beef tenderloin is washed and dried with a paper towel.
The meat is cut into steaks across the grain.
Place the frying pan on the stove over high heat and add oil to it.
Pepper the steaks on one side and place the peppered side in the pan.
After some time, pepper the other side and turn the meat over.

The frying time depends on the desired degree of doneness of the product. If you only want to lightly brown the meat on the outside and even less on the inside, keep it on the fire for about 3 minutes on each side.

The meat will be sufficiently fried on the outside and soft pink on the inside if the frying time of the product on each side is about 4 minutes.

To obtain a crispy crust and complete cooking, the beef steak should be kept in the pan for at least 5 minutes on each side.

Beef steak in the oven

Meat baked in the oven turns out softer, more tender, while the crust formed during preliminary frying in a frying pan prevents the juice from leaking out of it.

Cooking beef steak in the oven is also easy.

The meat (preferably beef tenderloin) is washed and dried with a paper towel.
The meat is cut into portions.
The resulting steaks are marinated in olive oil with herbs (thyme and others to taste) for an hour, then fry in a well-heated frying pan for about 2 minutes on each side until a crust forms.
The fried pieces are placed in a preheated oven and brought to the desired degree of readiness for 10-15 minutes.

After frying, the steak should be allowed to “rest” for about 10 minutes - that is, remove from the heat and just leave to lie. Result: the meat will be much softer, because the juices that rise during the frying process will spread evenly throughout the piece.