Steak cooking options. Degrees of doneness of beef steak: description and nuances
Steak: recipes
Determine the degree of doneness of the steak. What are the degrees and how to determine them. types of steaks and their characteristics. What and how to serve juicy steaks on the table.
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Steak is a juicy and crispy piece of meat, usually beef, and beef dishes are very loved by most of the population of our country. We are still learning to recognize the types of meat that were previously so scarce, what can we say about the degrees of doneness of a beef steak, the names of which we, at best, only heard out of the corner of our ears in a foreign culinary program. I believe that among the housewives there are already curious people interested in the types and levels of frying of a standard steak, which we will now talk about in more or less detail. To the question: “How many degrees of doneness are there for steak?” — experienced chefs confidently answer: “Seven.”
Steak itself is a fairly general concept that includes different subtypes of the product. For example, a medium-rare steak (medium) is very different from a Well Don steak; these are practically different dishes. Also, according to the fragment of beef carcass, more than 10 types of steaks are distinguished; below we will focus on the main ones.
Types of steaks
Tornedos
This type of steak is prepared from the middle part of the sirloin. It is best suited for the meat of a young animal that has been “ripened” after slaughter using dry and wet aging for five to six weeks. Thanks to this, the steak turns out moderately juicy, with a loose structure.
Club steak
It is obtained from a large area of one of the edges of the longest spinal muscle. In addition, to prepare an authentic club steak, the piece must include a rib bone that is not too large.
Ribeye
It is made from the part of the carcass under the shoulder blades - this segment has the maximum number of fat streaks, which adds a hint of marbling to the piece. It is customary to call ribeye the meatiest part of a beef carcass, and it is quite juicy, since the fat that melts during heat treatment naturally makes the meat more tender.
T-bone
As the name suggests, the meat for this steak is fried directly on the bone in a “t” shape. A piece of meat is prepared from the part of the meat at the border of the back and lumbar part, where the area of the thinnest edge of the tenderloin and the dorsal muscle is located.
Striploin
Striploin meat is cut from the thinnest sirloin edge, which consists of fairly large and loose fibers and has a concentrated, bright taste of beef. Because of this, the features of the striploin are considered a classic “male” product.
Filet mignon
The steak is prepared from a thin cross-section of the central half of the fillet - this meat never oozes blood. This type of steak is rightfully considered the leanest and softest, containing a minimum of fat, lard and cartilage. Also, filet mignon is distinguished by the absence of a pronounced meat taste, which is why it is called a “female” dish.
Chateaubriand
Named after its creator, chateaubriand steak is considered by its admirers to be the most aristocratic dish. Unlike filet mignon, chateaubriand is made from the thickest part of the center half of the beef fillet. The cooking process is quite long and complicated due to the irregular shape of the cut.
Steak degrees of doneness
Professionals distinguish 7 degrees of roasting of steaks, which depend on the temperature in the very middle of the piece of meat, as well as internal and external visual readiness. The classical names of these degrees are usually denoted in English words, because when translated into Russian they can be distorted. For example, Rare in different establishments can be positioned as rar, and as reir, and even as rer. It is quite difficult to clearly determine the difference between some of them, below I will give some useful tips regarding this topic.
First degree (Raw)
Paradoxically, this type of roasting is not actually roasting as such. Raw is a raw piece of meat, and it would not be included in the classification if not for the fact that this type of meat is actively used in the preparation of certain dishes, such as carpaccio.
Second degree (Blue rare)
The next degree of roasting of meat steaks is sometimes called Extra rare. Typically, to prepare such a steak, the meat is placed in a heated frying pan and fried on both sides for one or two minutes, but no more. As a result, the outside of the piece is covered with a very thin, light crust, but the inside still remains truly moist and even quite cool. This type of steak is suitable for those who adore raw meat with an almost imperceptible crust.
Third degree (Rare)
This type of roasting in Russia is simply called beef with blood. This is also a fairly lightly fried meat, which differs from the previous degree only in that it is fried in a frying pan for about five or seven minutes on both sides. The degree can be easily determined by the brown-gray crust and bright red texture in the cut, abundantly moistened with blood. The specific taste will also appeal to lovers of raw meat, but with a more expressive crust.
Level four (Medium Rare)
This degree is considered standard in many modern restaurants; in Russian it can be described as “light frying without blood.” The meat is cooked for about five minutes on one side and five on the other, to achieve a cutting temperature of approximately 55-58 degrees. It is quite simple to distinguish this degree from others: the meat inside acquires a pink-red color, the crust is quite pronounced, and the blood is squeezed out with considerable difficulty. A steak fried in this way is considered a classic by many chefs around the world.
Fifth degree (Medium)
Next up is medium roast, which is quite common in our country. Gourmets believe that such a steak should be cooked for about fifteen minutes on both sides, constantly turning with a slotted spoon. When cut, such a steak will give a little light pink juice, and the meat itself should be pale pink, devoid of any signs of blood. A medium-rare steak, like the previous one, is considered the standard by many chefs, and which one to choose for yourself is a matter of taste and preference.
Degree six (Medium Well)
This type of steak frying will please gourmets who do not accept half-baked or raw meat; here the temperature of the internal surface of the meat reaches 68 degrees. The meat is cooked for about twenty minutes, also turning quickly and often, checking readiness by cutting - inside the steak should be perfectly cooked, only slightly pinkish, and there should be very little clear juice. The product is considered by some connoisseurs to be too rough and harsh.
Degree seven (Well Done)
The last, highest degree of roasting of steaks can be easily determined by the dark brown color of the product on the outside and the brownish-gray mass inside. Making a steak like this takes about half an hour, depending on the characteristics of your frying pan. The steak does not give any juice at all and is prepared only for those who like incredibly extreme frying. And yet, it is not for nothing that this particular roast is called Well Dan - it is at this stage that the steak is well done.
How to determine the degree of doneness of steaks
You may be surprised, but you can accurately understand the degree of frying of a piece of meat while it is being cooked in a frying pan or grill without the help of a thermometer or other devices. Your hand will help you! At first, the method of determining doneness using your palm may seem incredibly difficult to you, but over time you will definitely learn how to use this easy method instantly.
Raw & Blue rare
Relax and straighten your palm and press the finger of your other hand into the soft area between the heel of your palm and your thumb. This is exactly what raw meat should feel like, almost without being cooked.
Rare & Medium Rare
Connect the tips of your thumb and index fingers. Do you feel that the muscle on your thumb is slightly tense? Now point the finger of your other hand again in the same place. Then spread your fingers again and feel the difference between raw and medium-rare meat.
Medium
Lightly press the tip of your thumb onto the tip of your middle finger, then use the method described above to check how stiff the muscle is in the soft area under the thumb. Meat with medium doneness will be exactly the same.
Medium Well
Now touch your ring finger to your thumb and try tightening the thumb muscle again. I guarantee that at this stage you can clearly identify the difference.
Well Done
Reach your thumb to your little finger and again test the density of the soft muscle with the finger of your other hand to know by touch the meat is at its maximum doneness.
Did you know? Remember that the fattier the piece you choose, the higher its marbling grade. This indicator should be taken into account when choosing the degree of frying, so as not to lose the juiciness of the meat. Also remember that the more you fry the meat, the longer it should sit after cooking.
Video about degrees of doneness of steaks
For those who perceive information better visually, I suggest seeing with your own eyes the process of preparing and determining the degree of doneness of beef steaks.
If you love meat. then you will probably like it, or . And also delicious and unusual.
That's all, if you liked or even didn't like the article, write me a couple of reviews so that I can answer criticism or questions. If you know any other types of steaks and know how to fry them to any degree, share the information with me, let's discuss everything. Also, share your opinion - what kind of roasting do you like? Have a good mood and bon appetit!
Have you ever noticed how professional chefs prepare marbled beef steaks, for example, in TV shows? The meat is browned in a frying pan or grill, and the cook lightly touches it with the tip of his index finger from time to time. You can probably guess what he's doing: checking the doneness of the steak. One such simple touch is enough for a skilled master to understand whether this piece of meat needs additional cooking, or whether it is already ready. The cook feels the tenderness of the steak and its condition. This is not at all difficult to learn on your own, and we will now tell you how.
Types of steak frying
Classification of 5 degrees of doneness of steak. Internal meat temperature.
✔ The degree of roasting of Rare steak corresponds to quick frying for 3-4 minutes, the inside has the structure of raw meat. Temperature 42-46 °C.
✔ Steak roasting level Medium rare - ideal roasting for classic steaks, red-pink color inside. Temperature 46-50 °C.
✔ Medium roasting level is the most popular and frequently ordered roasting. Temperature 52-57 °C.
✔ Medium well - corresponds to a fully fried steak, has a light pink color and clear juice. Temperature 60-65 °C.
✔ If the steak is well done, then, as a rule, it is a spoiled, overcooked piece of meat. Temperature greater than 65 °C.
How to determine the degree of doneness of a steak by hand? Theory.
The whole point of this recipe isn't just to poke your finger into the steak. If you don't know what to expect from this touch, everything will end in unpleasant sensations and overcooked meat. However, after spending a little time, you will learn with your own hands how to determine by touch all degrees of steak frying, from rare to well done. So, just a few simple steps (we promise it won’t hurt):
✔ Let's start with the left hand. Place your thumb and index finger together as if in an “okay” gesture. Don't squeeze them. With the index finger of your right hand, touch the palm of your left, at the base of the thumb. Do you feel how soft it is? Remember this feeling.
✔ Let's return to the left hand. Now connect your thumb to your middle finger. Repeat the second step. Do you feel your palm becoming stiffer? Alternate your index and middle fingers until you feel the difference.
✔ Now continue changing fingers on your left hand until you reach your little finger. Notice how with each change of finger the palm changes in feel from very soft to hard.
✔ This is the purpose of this exercise: the softness that you felt when you touched the palm of your left hand with your thumb and forefinger together corresponds to the degree of rare roasting. Thumb and middle fingers - medium rare. Large and nameless - medium well. Accordingly, the thumb and little finger are well done.
As the steak cooks (which, as we remember, is a piece of muscle), moisture evaporates from the muscle fibers. A simple truth follows from this - the less ribeye, Denver, T-bone, New York or any other marbled beef steaks are fried, the more moisture remains in them, which means the softer they will be, and vice versa.
Practice
Practice on your own palm and remember which sensation corresponds to which frying, and then practice it in practice. When you grill or fry marbled meat, brown the piece on one side, flip it, and then touch it for a few minutes.
When determining by touch, watch how the degree of roasting changes from rare to well done. When you feel the steak is how you want it, remove it from the pan or grill and let it rest for 3-5 minutes - it should turn out amazing.
By learning little tricks like being able to tell when marbled beef is done by touch, you will begin to trust yourself more as a cook and, over time, increasingly indulge in culinary experiments, which, as we all know, only make our lives more delicious. Finally, just show what you learned today to your friends. We're sure they'll love it.
Steak is a piece of meat cut across the grain or a piece of fish cut perpendicular to the spine and grilled or pan-fried.
Steaks not made from beef are usually called with a specification - “salmon steak” and the like.
For steaks, meat is suitable only from those parts of the carcass whose muscles did not participate in motor activity.
In total, no more than 10% of the animal’s carcass is suitable for cooking steaks, and this is one of the main reasons for the high cost of this dish.
The finished steak gets its name depending on what part of the bull's carcass the piece was cut from.
In different countries, the carcass cutting scheme differs, as do preferences for the choice of meat and the preparation of the steak itself.
Classic American steaks are prepared with minimal pre-processing: no bones are removed, no excess fat is trimmed, no veins are stripped, whereas in Europe they cook boneless steaks.
Types of steaks
T-bone steak- This is a T-bone steak. It is cut from a section of the carcass on the border between the back and the lumbar region in the area of the thin edge of the long back muscle and the thin edge of the tenderloin. It is allowed to have fat on the surface (up to 1.5 cm). Cuts are made on the meat (so that the piece does not lose its shape during frying). But to enjoy it, you will have to wait a little. The average weight of such a steak is 450 g!
Club steak- cut from the dorsal part on the thick edge of the longissimus dorsi muscle, has a small rib bone.
Rib steak or ribeye steak It has a large number of veins, which begin to melt when heated. This meat is very juicy! Cut from the subscapular part of the carcass.
Filet mignon- a transverse thin cut of the central part of the sirloin, the most exquisite and tender meat, never “bloody”. The thickness of this steak is 6-8 cm, so cooking it requires some skill.
Striploin- steak from the lumbar region, thin sirloin edge. Consists of large, but at the same time delicate fibers. It has a rich taste. The perimeter is surrounded by a thick strip of fat, which, at the client’s request, can be cut off (and then we will get a lean version of the steak). It has the most pronounced beef flavor due to its thicker fibers.
Roundrumb steak- cut from the upper piece of the hip.
Porterhouse- the largest and most satisfying steak from the lumbar region (it is also called “gentleman’s steak”). This steak is ordered one for two, since one person cannot handle it. In the 18th century, porterhouses were the name given to cheap pubs and taverns where stevedores of the London Covent Garden market “refueled” with dark porter beer. This name was brought to the New World by colonists, who began to call restaurants, in which visitors were treated not only to beer, but also meat, Porterhouse. In the 19th century, in one of these establishments, with the light hand of a chef, the Porterhouse steak was “born”.
Skirt steak- not the most tender, but very tasty piece of flank meat.
Tornedos- small pieces from the thin edge of the central part of the tenderloin (used for making medallions).
Chateaubriand- This is a piece of meat from the thick end of the central part of the beef tenderloin. It owes its name to the French Viscount de Chateaubriand. The author of this culinary masterpiece was his chef. He served the fried sirloin with a white wine and shallot sauce with butter, wormwood and lemon juice.
Due to its thickness and irregular shape, Chateaubriand steak takes a long time to cook. The skin is heavily baked, followed by a layer of fully fried meat, then medium-rare, rare and almost raw, slightly heated. One person can't handle it. Despite this, Chateaubriand steak continues to be called “the steak for aristocrats.”
Steak degrees of doneness
In accordance with the American classification system, there are seven degrees of steak frying:
EXTRA-RARE or BLUE- heated to 46-49 °C and quickly “closed” on the grill, moist, but not cold;
RARE(rare) rare meat with rare (200 degrees, 2-3 minutes) fried on the outside, red on the inside, meat temperature 49-55 °C;
MEDIUM RARE(low-done) meat is only brought to a state of absence of blood, with juice of a pronounced pink color (190-200 degrees, 4-5 minutes) t meat 55-60 ° C;
MEDIUM(medium-rare) medium-rare, light pink juice inside (180 degrees, 6-7 minutes) meat t 60-65 °C;
MEDIUM WELL(almost fried) meat with clear juice (180 degrees, 8-9 minutes) meat t 65-69 °C;
WELL DONE(done) absolutely fried meat, almost without juice (180 degrees, 8-9 minutes + additional cooking in a combi oven) meat temperature 71-100 °C;
TOO WELL DONE or Overcooked(deeply fried). If the previous roast assumes minimal presence of meat juice, then this one does not have it. Here the meat temperature is > 100 °C.
Not all types of meat are suitable for different degrees of doneness. For fatty steaks, the optimal degree of doneness is from medium rare to medium well, and for steaks with a low fat content (for example, filet mignon) - from rare to medium.
Steaks are now made from pork, fish, and sometimes even vegetables. But all this is from the evil one: a classic steak is a decent piece of fried beef.
Until recently, it was preferred to call only pieces from premium cuts steaks, but now so-called alternative steaks from cheaper parts of the carcass are gaining more and more popularity.
We have compiled a guide to 18 steaks, classic and alternative - their psychological portraits, characteristics, as well as tips on how best to handle them: using a frying pan, a charcoal grill - and a contact grill (using the example of Tefal Optigrill+).
The general rules for cooking steaks are the same. First of all, you need to take the meat out of the refrigerator and wait until it warms up to room temperature - this will take from half an hour (for portioned pieces) to two hours (if we are talking about a whole cut). It is also necessary to dry the steaks with paper or cloth towels: excess moisture will prevent the meat from frying and getting a golden brown crust. After frying, you need to let the steak rest in the warmth for about five minutes - so that the meat juices, forced out by the compressed proteins into the center of the piece, disperse evenly throughout it. Is it possible to cook a steak in the oven after a quick sear? Yes, sure. When should you salt your steak - before or after cooking? Opinions on this matter vary, so the answer is this: try both ways - and choose the end result that you personally liked.
Many people in our country still do not trust lightly cooked meat - as they say, with blood. So, there is no blood in steaks; almost all of it comes out of the carcass after slaughter before cutting at a meat processing plant. If you like well done, fry it like this; but remember: all recommendations for optimal roasting are based on many years of experience of chefs and butchers - and there are steaks that, if cooked to the point of well done, turn into real sole.
The difference between degrees of doneness is determined by the temperature at the very center of the steak. Blue (very lightly done) - 46–49 degrees, rare (low done) - 50–55 degrees, medium rare (medium-low done) - 55–60 degrees, medium (medium done) - 60–65 degrees, medium well (medium-deep roast) - 65–70 degrees, well done (full roast) - above 71 degrees. These are average values. Meticulous chefs insist on narrower ranges and believe that, for example, medium rare is 54 degrees (plus or minus a degree), medium is 56 degrees, medium well is 60 degrees, and a steak is already fully cooked at 64 degrees.
It is important to remember that it is best to remove the steak from the heat at the moment when it does not reach two degrees to the required temperature: it will reach the required degree of frying during rest.
Here's how to properly grill steaks on a contact grill, a convenient modern device that makes frying large pieces of meat extremely simple. Chef Konstantin Ivlev talks, using the Tefal Optigrill as an example. This device, in the “Red Meat” mode, automatically measures the thickness of the steak and builds a temperature program in accordance with the required degree of doneness.
Classic steaks
Steaks are made from the best parts of the carcass, which occupy only 10-12 percent of it, and that is why they are so expensive - and of course, because they are considered the most delicious. Ribeye, cowboy steak (the same ribeye, only with the bone), tomahawk (ribeye with a long bone), striploin, filet mignon, chateaubriand, T-bon, porterhouse - marinate them? In no case, this meat will tell all the most interesting things about itself, without outside help. The main thing is just not to ruin the steak. The Optigrill contact grill, for example, automatically determines the thickness of the piece and, depending on this, builds the optimal temperature regime: you just need to select the desired degree of roasting - and wait for the corresponding sound or color signal.
Ribeye
Perhaps the most famous and popular steak in the world. It is taken from the thick edge of the dorsal part of the bull's rib cage - from the 6th to the 12th rib. In the USA, bone-in ribeye is often called rib steak, and boneless ribeye is often called Spencer steak, or rib-eye itself. In Australia, on the other hand, a ribeye is a bone-in steak, while the boneless version is a scotch fillet.
Ribeye consists of muscles that experience minimal stress during the life of the animal, so the fibers of the meat are soft and tender. This steak has four muscles - spinalis dorsi (the upper part of the steak, very fatty, with loose meat fibers, it is considered the most delicious part, it is separated from the rest of the steak by a large fat layer) , multifidus dorsi, longissimus dorsi and longissimus costarum. The closer the part of the carcass was to the head, the more spinalis dorsi there will be in the steak, and accordingly, the tastier and more valuable it will be.
Due to the significant fat content and its even distribution throughout the entire piece of meat, this is the easiest steak to prepare and is guaranteed to be tasty, juicy and soft. The fat is also responsible for the pleasant, buttery, nutty flavor present in the finished steak. When heated, it melts and soaks the already soft fibers, making them even juicier and melting in your mouth.
The ideal degree of doneness for a ribeye is: medium rare, lovers appreciate rare, but medium will also be good. Cooking this steak is very simple: season with salt and sear each side and sides of the rib eye in a very hot pan or charcoal grill for a minute. The entire roasting process will take approximately four to six minutes for an average 300g steak, during which time the steak will reach medium rare. If you want to sear the meat further, reduce the heat or move the steak to a cooler section of the grill and cook to your desired level of doneness.
Cowboy steak
This is the same ribeye, only on a short rib (in Russia, cowboy steak is often called simply ribeye on the bone). Average weight - 600 g. If you cook a cowboy steak on a charcoal grill, then first it is better to simmer it for fifteen to twenty minutes in a cold zone, turning it every five minutes, and then quickly fry it on both sides over high heat until an appetizing crust forms. If you cook in a frying pan, you need to quickly fry it over high heat on all sides, including the edges, and then put it in the oven preheated to 200 degrees (the time it should spend there depends on the desired degree of frying; the easiest way to control it is with using a temperature probe). Recommended degree of roasting is medium.
This steak is similar to a tomahawk - ribeye on a long trimmed rib about 15 centimeters long: it resembles an Indian battle hatchet, hence the name. In part, the tomahawk is a marketing device to help sell a bone for the price of marbled beef. Many sellers and chefs, however, argue that the meaning of the bone is not only in the visual wow effect - but in the rich aroma that it gives to the meat. The statement is controversial: she will be much more likely to transfer it to broth than to grilled steak. In addition, for a tomahawk you will need either a grill or a decent-sized frying pan. You should treat a tomahawk the same way you would a cowboy steak.
Striploin
It is also known as “New York” steak (it got its name because it was a signature dish of the New York restaurant Delmonico's). It is cut from a thin fillet edge located in the lumbar region of the carcass after the 13th rib. There is a strip along the perimeter of the steak fat, sometimes it is cut off.
Striploin is distinguished by large and dense meat fibers and a low content of intermuscular fat. It's more flavorful than ribeye, with a distinct meaty flavor - but the striploin requires an eye and an eye. It is very easy to dry it out; you need to cook the striploin first on high heat, then on low (in the case of a charcoal grill - first on high heat, then in a colder zone). The ideal degree of roasting is medium rare. It is best to season this steak only with salt and pepper so that nothing interferes with the taste of the meat.
Filet mignon
Tenderloin steak, that is, the psoas major muscle. This muscle is practically not involved in the life of animals; there is almost no connective tissue in it, so it remains very soft. A whole tenderloin is a long piece of meat, shaped like a pencil, thickened on one side and sharpened on the other. For filet mignon, the second part is used - narrow, it is believed that it has the most delicate taste. It is cut into small cylinders - thickness varies from 3 to 6 cm.
On average, one animal can only produce 500 grams of meat for filet mignon, which is why this steak is so expensive. But at the same time, many connoisseurs of fried beef do not like it too much. Filet mignon contains almost no intramuscular fat, its taste is distinguished by creamy, velvety tenderness, but not meaty expressiveness. It is valued for its juiciness and softness, but not for the taste and aroma of meat, and that is why it is conventionally called a “female” steak (as opposed to a “male”, brutal “New York” or T-bone).
When cooking filet mignon, you need to fry it for four minutes on all sides, and then leave it to rest for five minutes, wrapped in foil, or fry it on all sides until nicely browned and put it in the oven for 10 minutes. The recommended degree of roasting is medium; it is almost never cooked with rare meat. To make filet mignon juicier, it is often wrapped in bacon when cooked; it also protects the surface of the steak from drying out. The second option to achieve a firm, but not dry crust is to periodically coat the steak with oil during cooking. Thanks to its mild taste and leanness, filet mignon goes well with aromatic, complex sauces.
Konstantin Ivlev talks about how to cook filet mignon in a contact grill.
Chateaubriand
Chateaubriand is also made from tenderloin - only from its widest part. Unlike filet mignon, it is prepared whole, not cut into pieces - so this is a serving for two, unless, of course, it is eaten by a person for whom half a kilogram of beef, even lean, does not pose any digestive problem. This is probably exactly what the Viscount and writer Francois-René de Chateaubriand was like, after whom, according to one version, this steak is named. However, there is another version - about the city of Chateaubriand, where high-quality cattle were raised.
When cooking shatborian, you must first seal it on all sides over high heat, and then bring it to the desired degree of frying over a lower fire - or send it to the oven preheated to 200 degrees for 15–20 minutes, depending on the desired degree of frying. Then you need to let the steak rest in a warm place. Classic chateaubriand is a well-done crust, a thin layer of well done, then medium and finally soft flesh with blood in the center.
Chateaubriand, like filet mignon, is traditionally served with sauce. At the beginning of the 19th century, it was a sauce of the same name made from white wine, shallots, thyme, mushrooms, bay leaves, tarragon, beef broth and butter with parsley. Nowadays, chateaubriand is most often accompanied by sauce.
T-bone
The name (T-Bone Steak) fully corresponds to its appearance - it is a steak made from two pieces of muscle separated by a T-shaped bone. On the one hand there is a tender lean tenderloin, on the other there is a brutal striploin with a rich meaty taste. The farther from the head the steak is cut, the larger it is and the more tenderloin it contains (filet mignon). The largest steaks, in which the diameter of the part of the tenderloin exceeds the size of a golf ball, are called porterhouse. Florentine steak is also a T-bone or Porterhouse, but, as a rule, it is made from the Italian Chianina and Marremana beef breeds. Kuban steak, invented by Tahir Kholkiberdiev, is a porterhouse made from the meat of Kuban bulls and cows. Close to the T-bone, the club steak is a bone-in steak taken from the end of the thin edge where the portion of the tenderloin is negligible.
Since the T-bone is essentially two different steaks in one, you need to cook it carefully so as not to dry out the tenderloin, while the striploin is not yet ready. You need to fry it in a frying pan over moderate heat for 15–20 minutes, turning it over every 2–3 minutes, and it is better to keep the part with the tenderloin away from the epicenter of the heat. Or do this: quickly fry over high heat until crusty, turning every 30 seconds, and then bring to a moderate heat, placing the part with the tenderloin in a cooler zone. Then, be sure to let the steak rest. The same recommendations apply to a charcoal grill. The ideal degree of roasting is medium rare. However, the same degree in different parts of the T-bone is not always achieved, and if for the tenderloin it turns out to be medium rare, then for the striploin it is medium.
Alternative steaks
This is the name given to steaks from those parts of the carcass that most people previously did not consider steaks and which were previously intended for baking, stewing - or minced meat. But it turned out that if you handle them correctly, then alternative steaks turn out excellent in a frying pan or on the grill. This is meat may seem harsh but it has a rich beef taste and is significantly cheaper than premium cuts (the difference in price is up to three times) . Alternative steaks can be marinated to make the meat softer and add new flavors to its taste. Recommendations for cooking on a frying pan or charcoal grill are below, and in the case of a contact grill, simply decide what degree of doneness you want and wait for the appropriate signal in the “Red Meat” mode.
Skirt steak
Steak from the diaphragm, an unpaired encircling muscle that separates the chest and abdominal cavities. One of the so-called alternative, that is, steaks from non-premium parts of the carcass.
Skirt steak is usually called only the softer part (inside skirt), which belongs to the hem, but sometimes also the part cut from the flank (this steak is also called the outside skirt, but more often it is sold under the name machete steak).
This steak has large fibers with layers of fat, and when cooked properly, it is very juicy, although it is tougher than premium cuts from thick or thin edge. To soften the meat, it is recommended to first strip it of numerous films and lightly pre-marinate it (marinades made from onions or citrus fruits are suitable, as well as with the addition of soy or Worcestershire sauce and vinegar like balsamic). Another way to tenderize a skirt steak is to make small mesh cuts on both sides of it before marinating. The marinated steak is fried quickly, 3 minutes on each side.
However, you can do without marinade, just season the skirt steak with salt and pepper and grease with vegetable oil - and now the main thing is not to dry it out: the steak is very thin, so fry it over moderate heat. 10–15 minutes, turning every 2–3 minutes, optimal roasting is medium rare.
Machete
About the machete steak (aka outside skirt) everything is basically said a little higher: it is a thin and long diaphragm steak, so named because its shape resembles a Latin American farm knife. A machete should be handled in the same spirit as a skirt.
And here are Konstantin Ivlev’s tips for cooking machete steak in a contact grill.
Flank steak
Flank steak, that is, from the inner fleshy part of the carcass located between the ribs and thigh closer to the groin area of the animal. This cut produces fairly tough and lean steaks, but the taste is very bright, with a distinct meaty aroma. It makes the most sense to marinate the flank steak - for at least a couple of hours, and preferably overnight. Marinade options - chimichurri sauce; a combination of vegetable oil, wine vinegar, garlic and soy sauce and honey; a combination of onion, soy sauce, olive oil, balsamic vinegar and sugar. Fry the marinated steak on a charcoal grill or frying pan for about ten minutes, turning regularly, until cooked medium rare, maximum medium. (In a contact grill, of course, there is no need to turn over.)
Butcher's steak
Steak from the meaty part of the diaphragm. In English it is also called hanger steak or hanging tender, in both cases the word “hanging” is important: it describes the position of the muscle, as if suspended inside the animal between the lungs and the abdominal cavity. This part is called a butcher steak because butchers often did not put it on sale, but kept it for themselves - both because of its not too impressive appearance and because of the rich meat taste and aroma that it resembles flank steak. Some people claim that butcher's steak tastes like liver, but you could also call it bloody taste.
A vein runs through the center of the steak, to which large fibers of meat are attached at an angle of 30–40 degrees. It is usually removed before frying, dividing the piece into two narrow parts.
This part of the diaphragm is one of the least active muscles during the life of an animal, so the main thing is not to dry out its tenderness. So you can fry it with minimal seasonings like salt and pepper and a sprig of thyme in vegetable oil with a little added butter - 5-6 minutes, turning often, until medium rare, maximum medium. But you can first marinate the butcher's steak in a spicy and sour environment (base - citrus fruits, wine, wine vinegar), and fry it just as briefly, turning it constantly.
Chuck roll
Neck fillet, part of the long dorsal muscle between the shoulder blade and the ribs. Chuck roll tastes like ribeye (it's a neighboring cut), but it's quite stringy meat, and a steak from it is unlikely to melt in your mouth. This cut is ideal for stewing and - after preliminary marinating - for kebabs. For steaks, it can also be marinated. Or you can add salt and pepper and cut the vein running through the steak in several places (thanks to this it will become somewhat softer during the cooking process), fry for a couple of minutes on each side over high heat, finish cooking on low, also turning over every couple of minutes. Recommended degree of roasting is medium.
Top blade
Steak from the outer part of the shoulder blade, a wide, long piece of meat. The second most tender and soft part (after the tenderloin) is the part of the carcass, which also costs half as much.
The top blade is divided in two by connective tissue - and this creates problems when frying: the high temperature simply turns it into rubber. The solution is to simply avoid it carefully with a knife on the plate. Or pre-marinate the steak - the base options are the same: onions, citrus fruits, wine, vinegar, choose to taste (sugar and honey - optional, they are needed not so much for sweetness, but for the Maillard reaction, which provides a beautiful crust, in which sugars and amino acids).
Flat iron
This is the same outer part of the blade as the top blade, just cut differently. If you cut a cut crosswise so that the connective tissue runs down the middle of each piece, it is a top blade. If the long, flat strips of meat are removed from the vein, you get two flat irons. They are fried either in whole pieces or divided into two halves. Recommended degrees of frying are medium rare or medium, it is important not to overdry, so you need to fry quickly. You can marinate a flat iron if you like, but it's good with minimal spices - like a ribeye.medium
The youngest steak - American meat expert Tony Mata isolated it in 2012 (by the way, it was he who invented the flat iron in 2003) - from the part of the shoulder that was previously used for minced meat. Mata's proposal was to trim off all the unnecessary stuff, like connective tissue, and proclaim what was left as the new steak. Vegas Strip has a similar flavor to New York, albeit with a tougher texture, but is softer than many other steak alternatives and does not require marinating. The ideal degree of roasting is medium.
Picanha
A triangular-shaped steak from the rump, from the upper part of the thigh, covered with an even layer of fat on top. In English this part is called top sirloin cap.
This is the favorite cut of Brazilians, who cannot imagine churrasquerias, establishments specializing in meat, without it. In Brazil, picanha is divided into three parts perpendicular to the fibers, seasoned with salt and pepper, bent into a semicircle with the fat facing out, strung on skewers, pressing the pieces closely together - and fried over an open fire, constantly turning, and then cut into thin pieces - again - across the fibers.
It is better to cook whole picanha in the oven, but in Russia it is often sold in the form of sliced steaks. They must first be salted and left to marinate for half an hour, and they must be fried, remembering the main thing: do not dry them out. First, on high heat for two minutes on each side (then on low for another 2–4 minutes on each side; in the case of a charcoal grill, on indirect heat). The meat is lean, but due to the fat strip, it is given the necessary juiciness during this time. The ideal degree of roasting is medium. Picanha is valued not for its tenderness, but for exactly the opposite: for its brutal texture and rich meaty taste. If you want to pre-marinate the picanha, we won’t dissuade you: it will also turn out very tasty.
Sirloin
Also a cut from the rump. It is cut from the loin area near the widest part of the tenderloin. The meat is quite soft, but at the same time aromatic. Whole sirloin is best baked: rub it with salt, pepper, rosemary, thyme and oregano (or other herbs to your taste) and place in the oven preheated to 160 degrees for an hour and a half. Sirloin steaks are easy to dry out, especially if you focus on the part where the strip of fat is located: the optimal degree of roasting is medium, or better yet, medium rare. Fry it for a couple of minutes on each side on a charcoal grill - or in a frying pan with a small amount of vegetable oil (at the end, add a piece of butter, a couple of cloves of garlic and a sprig of rosemary to the frying pan). If you are grilling on a contact grill, just press the button and wait for the desired degree of doneness. And be sure to let the steak rest after cooking.
Ramp steak
A steak from the butt, with fairly tough meat: the muscles in this part of the animal are constantly working during its life. The main advantages of ramp are its low price compared to premium steaks and its bright, rich beef taste. Before frying this steak, it is better to marinate it thoroughly (4-8 hours) (the bases are traditional, to your taste: citrus fruits, wine, good vinegar, it works very well with teriyaki). Fry over moderate heat for 2-3 minutes on each side, and then let rest - it will be medium rare. If the steaks are not marinated, cook for 4-5 minutes on each side, turning regularly, also over moderate heat.
Questions about the degree of doneness of meat in the comments arise regularly - after all, many are still swimming in this topic, or are even captive of misconceptions, such as the fact that meat comes with blood (in fact, no, read on). At some point, it became clear that the time had come to combine all the scattered information about roasting meat in one article, which could then be recommended to everyone.
Meat!
So, let's start with the basics. Despite the fact that we use the term “roasting,” everything that is said below is relevant not only for fried, but also for baked meat. Overcooked meat is gray, lifeless, dry and completely tasteless. In order to get juicy and tasty meat, you need to know when to stop - after all, both frying and baking require a much higher temperature on the outside of the meat than what we want to achieve inside. No less, and perhaps even more important, is control over the degree of frying when cooking in, when the entire volume of meat is brought strictly to the temperature that you have chosen as the readiness temperature. With stewed meat, the story is different: long cooking in a quietly bubbling sauce eliminates the possibility of controlling “doneness,” but softens even the toughest pieces of meat, and the lack of juices compensates for the sauce.
It is also important what kind of meat you cook. Beef and lamb are the most versatile types of meat that can be cooked to any degree of doneness, starting with minimum. Pork is a different matter: undercooked meat can pose a health hazard. The US Department of Agriculture, USDA, recently equated pork to beef and lamb, but our conservatives continue to fry it until fully cooked. The same can be said for chicken: although it has been scientifically proven that salmonella is killed by heating to 60 degrees for 12 minutes, with such high stakes it is better to play it safe.
With this in mind, here is a summary table of the various degrees of meat doneness:
The same thing, but in the form of an infographic that I found on the website www.steaknight.com:
Notes on the table:
- Based on the precautions described above, the following degrees of doneness apply to different types of meat:
— Beef, lamb, lamb — from Extra-rare to Well done
— Veal — from Medium rare to Well done
— Pork — from Medium to Well done
— Chicken, turkey — from Medium well to Well done
Other birds, such as ducks, have a significantly lower (but not zero) risk of contracting salmonellosis than chickens. At the same time, historically, duck breast was cooked until medium rare. - This is just one of the possible gradations of degrees of roasting - similar to the reliable one, but far from the only one. Don't be too surprised to come across other data.
- Remember to let the meat rest after cooking, during which time its internal temperature will rise a few more degrees. That's why, for perfect medium, I stop cooking the steak when it reaches 57 degrees.
Blood!
We often hear the expression “meat with blood”: being the result of someone’s illiteracy or passion for theatrical effects, it has misled more than one generation of housewives and eaters. In fact, any even more or less knowledgeable person will tell you that there is no blood in meat and cannot be: all the blood flows out during slaughter (and, by the way, costs money) - and if this does not happen, it remains in the form of immediately noticeable unappetizing clots .
Photo from www.telegraph.co.uk
A reasonable question arises: what is red that comes out of meat, but not blood? The answer is myoglobin. This protein, which binds oxygen and iron, is found in the muscle tissue of all mammals and does not normally enter the bloodstream (unlike its relative hemoglobin). It is because of myoglobin that the juices flowing from undercooked meat have a distinctive color, but first of all, myoglobin (more precisely, the iron contained in it) is responsible for the color of meat.
I hope everyone is already convinced that no blood flows from meat. But our task is to make sure that the juice that just flows out remains inside the piece of meat and delights us with a hurricane of taste, and not a pink puddle at the bottom of the plate. Fortunately, there is nothing difficult about this - you don’t even have to learn any new words. Just don’t rush to cut fried or baked meat, but leave it alone for a few minutes in a warm place (for example, wrap it in foil). As the temperature on the outside of the meat drops and the temperature on the inside rises, the meat will "relax" so that when you cut it, the juices won't run out onto the plate.
At least not all of it.
Fire!
This section is intended for those who want to put the acquired information into practice, but are not sure how to do it. The problem of determining the temperature inside meat has many solutions, and one of the most convenient is called. These thermometers usually have a long needle, and in order to measure the temperature inside the piece, you need to stick this needle into the center of its thickest part. Avoid contact of the needle with the bone - this will give an incorrect result.
Conventionally, meat thermometers can be divided into three types. Conventional thermometers cannot withstand prolonged heating, and to take measurements you will have to remove the meat from the oven (for example). This is not very convenient, so they came up with heat-resistant thermometers: they can withstand high temperatures and are left in the oven, periodically checking the readings. Thermometers of the third type are integrated with the oven - in this case, you can set the temperature, upon reaching which the oven will sound a sound signal, stop heating, or something like that - depending on the model.
Another solution is . Cook the meat to the temperature you want to reach. For example, if you want medium-roasted meat, pack it in a bag and cook it in a water bath at a temperature of 60 degrees, and then quickly fry it. I have written about all the advantages of technology more than once, be sure to read it.
In conclusion, I want to say that I am leaving this article unfinished. Write what other aspects of roasting meat you would like to know about, and I will add this information to the article to make it a relevant source of information for everyone who is interested.
