The Perfect Homemade Beef Steak
by Editorial Staff
Often we give up the idea of treating ourselves to a steak at home because of the stereotype that a piece of meat cooked by ourselves will not be as juicy and tasty as in a restaurant. But this is a delusion. A steak at home can be fried no less tasty. The main thing is to find the best recipe, choose the right meat, fry it correctly, and voila – the culinary masterpiece is ready!
Ingredients
- Fillet of beef – 250 g
- Olive oil for frying – 30 ml
- Salt (sea salt) – to taste
- Freshly ground black pepper – to taste
- Garlic – 1 clove
For garnish (optional): - Zucchini – 1 pc.
- Cherry tomatoes – 6-7 pcs.
- Fresh chili pepper – 1 pc.
For the sauce (optional, for a vegetable side dish): - Olive oil – 120 g
- Balsamic vinegar – 30 g
- Green onions – 2 pcs.
- Fresh parsley – 2 sprigs
- Garlic – 1 clove
- Salt (sea salt) – to taste
- Freshly ground pepper – to taste
Directions
- For the steak, we use only beef or veal fillets. Steak thickness – 3.5 cm, weight – 125 g. The meat must be removed from the refrigerator an hour before cooking, it must be at room temperature. We wrap the sides of each steak in foil to keep the steaks in shape.
- We prepare vegetables for garnish for meat (optional) and garlic. You can prepare a dressing sauce for vegetables: mix all the ingredients of the sauce with a blender.
- Heat a grill pan or regular skillet over medium heat for 5 minutes. It is important to preheat the pan well, but over low heat so that it does not overheat. And the next important point – grease the steaks on both sides with olive oil. Vegetables for the side dish (cut the zucchini into slices, cut the hot pepper in half lengthwise) also pour with oil. Put the steaks and vegetables in the pan.
- We begin to fry the meat in a preheated pan over medium heat. We fry steaks as follows. First 2.5 minutes on one side. Then turn over and fry for another 2.5 minutes on the other side. After turning, pepper and salt the meat on each side directly in the pan. Turn the vegetables over and remove them from the pan as they cook.
- Turn the meat over again and fry for another 2.5 minutes on each side. Just 10 minutes. We leave the clove of garlic in the pan so that it gives its flavor to the meat. Remove the steaks onto a plate and remove the foil.
- Return the meat to the pan and fry the side steaks for about 2 more minutes in total. Total: small steaks of 125 grams are fried for 12 minutes. Larger steaks will take longer to cook.
- Remove the finished steaks from the pan and serve with a vegetable side dish. Pour the vegetables with the prepared sauce.
Enjoy your meal!
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