It so happened that the name of steak can hide a variety of beef dishes. This meat is fried in a pan in one piece; and the like ground beef cutlets (Hamburg steak); and even raw beef, which is served at the table with onions and spices. What unites these dishes one thing - they are prepared exclusively from beef.

Terminological confusion

The word "steak" literally means - a piece of beef. It would seem that this phrase does not allow for different interpretations, but sometimes on the menu you can find dishes such as the mysterious "filet of pork" or "fish steak." And the name "hamburger" spread so widely that many are quite sure that the steak - a kind of minced meat patties.

In fact, steak - a kind of beef steak. The meat is cut across the grain and fry in a pan (at least - on the grill). There are several degrees of roasting steak:

• "From the blood" - do not end up roasted meat, from the middle of the steak is allocated red juice;
• Neprozharennoe - the central part of the allocated piece of meat juice pink hue;
• Middle - meat juice has a light pink hue;
• Almost roasted - colorless meat juice;
• Well done - completely ready just somewhat dry meat with little juice.

As a rule, when ordering the waiters specify the degree of roasting. Some believe that the steak must be "blood", while others prefer sredneprozharennye or totally fried steaks.

The Art of Cooking

Beef - a rather complex in the treatment of meat. If properly fry a steak, it will be tough and tasteless. Therefore, the art of making this a seemingly simple dish has always valued very highly.

What is the secret of a tasty steak? Or rather not even a secret, and secrets, because the preparation of this dish requires a number of operations? First we need to choose the right meat. Well suited for cooking steak or sirloin occipital, but sometimes used by other parts of the carcass. It is advisable not to use frozen and defrosted meat. But beef and steam room also will not work - after slaughter should pass 3-4 days.

Cut steak across the grain should always be. The thickness of the pieces should be about half a centimeter. Sometimes the meat cut thicker (up to three centimeters) pieces.

The following procedure, which are subject to future steaks, called karbovaniem. It consists in that the surface of the meat applied shallow incisions. This, on the one hand ensures uniform roasting steaks, and the other - allow them to retain the shape is not deformed during frying.

The next stage - fighting off. Slugger meat should be evenly using a chopper or a mallet. How much and how long to beat the piece depends on its original thickness. In any case, the finished steak should be no thicker than a centimeter and a half.

Spices are used in minimal quantities. To add a classic steak with salt and pepper. This should be moderately salted meat, and to do so immediately before the hot to the meat juice does not have time to escape.

Fry the steaks on the thin hot pan, slightly greased. The use of breading Breading: the secrets of delicious fried foods   not necessary. Steak should be browned on both sides. Readiness also checked it with a knife or fork on color flowing juice. For the preparation of well-done steak fried pieces of meat is further heated in the oven.

Submission

Ready steaks spread on warm plates and immediately served to the table. Possible delivery may vary. For example, natural steak - it's a piece of fried meat, poured the juice from the frying. Another classic way to feed - with fried onions: steak laid on top of a hill deep fried onions. Often you can find on the menu, and steak and eggs: fried eggs laid on top of the meat from one egg.

It serves a variety of ready steak sauce: butter, beaten with salt and herbs; Spicy tomato and onion gravy; delicate sauces based on cream. As a side dish to the steak is usually served fresh or fried vegetables. Especially popular complex side dishes: roasted potatoes, carrots, onions, green peas.

Other species

In addition to classic steaks on the menu, and there are other varieties of this dish. For example, the French version of English dishes - steak Chateaubriand invented a personal chef Vicomte de Chateaubriand. This thick piece of steak cuts are often fried in the pan, and cook on the grill. To a piece of meat is not out of shape, it tied with thread or wire is placed in a special "cell".

Chateaubriand steak is usually served with a sauce bearnez Sauce bearnez: French refinement . The sauce made from shallots, chervil and tarragon and white wine, wine vinegar, butter and egg yolks.

Chopped or Hamburg steak - the name is not quite true, because this dish is prepared not from a piece of meat and minced meat. To make it desirable not to let the meat through a meat grinder, and a knife to cut it into small cubes. Sliced ​​meat for five minutes chopped with a sharp knife, not yet become a stuffing. Next to the meat add the onion, garlic, capers, olives, and other additives. Sometimes, put the stuffing beaten egg or egg yolk, sometimes - the bread crumbs that during frying absorb meat juice and give savory food softness. In fact, the recipe hamburger is different from conventional formulations cutlets Cutlets: a variety of national cuisines . True connoisseurs, however, believe that the hamburger has to be natural, that is, without any additives was.

The most exotic kind of steak - steak tartare. This dish is raw ground beef with salt and pepper, which is placed on the plate in the form of a thick cake. In the middle of the cake becomes the deepening, which produced raw egg. Serves to damp bulb and green onions, black olives and fresh vegetables. Meat for cooking steak tartare, you can use only the freshest, store the dish is also not recommended.

Maria Bykov

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