Oven-baked beef steaks can be served with a daily meal or a festive dinner. Juicy and aromatic meat will become a culinary pride. To please your family and guests with a truly delicious dish, it is important to choose and prepare the right beef.
How to choose meat for a juicy steak
According to the classic recipe, steak is prepared from beef tenderloin. There are different types of this meat dish, and a special part of the carcass is taken for each. So, they are popular:
- ribeye steak, raw material - marbled gobies meat, rib cage cut;
- filet mignon - cut from the sirloin of the center of the carcass;
- ti-bon - part of the lower back with a "T" -shaped bone;
- porterhouse - a piece of meat, one part of which is a juicy tenderloin, the other is the edge of a T-shaped bone;
- Tenderloin is the pulp of beef that is cut across the grain in an oval shape.
For any steak, you need to choose high quality fresh beef. It is good if it is not sealed in the package and the meat can be appreciated. The beef tenderloin should be firm when pressed, have an even red flesh and white fatty layers. A sign of fresh meat is the absence of an unpleasant odor, suspicious stains and mucus.
Classic marbled beef steak in the oven
Make sure the meat is at room temperature before cooking. Wash and dry the beef with a paper towel. Grind black pepper, lightly sprinkle the tenderloin with it on both sides. Then coat it with vegetable oil mixed with a pinch of dried chopped rosemary. Let the meat sit in a bowl for 20 minutes, so that it is slightly marinated.
Heat a cast iron grill pan or any other heavy-bottomed pan. Fry the steak over high heat in refined vegetable oil on both sides for a couple of minutes, adding salt to the meat when turning. Grab the tenderloin with tweezers, put it on the sides and let them brown well too.
Preheat the oven to 200 ° C, transfer the steak to the wire rack and place a baking sheet under it to drain the fat. After 8 minutes, take out the baked meat and wrap in foil. After 4-5 minutes, the "rested meat" can be served to the table.
Spicy beef steak in the oven
Rinse and dry a pound of beef fillet, then cut across the fibers to make 5 servings. Turn high heat on the stove, heat a thick-bottomed skillet and coat with olive oil. Fry the steaks for 3 minutes on each side.
Pour 3 tablespoons of olive oil into a bowl, add table salt to taste and a pinch of dried herbs: rosemary, basil, thyme. Stir everything well and coat the meat with the resulting mixture, then wrap each steak in foil.
Bake beef in the oven for half an hour, setting the temperature to 180 ° C. Turn off the oven, but do not immediately take out the steaks, but let them lie still in the oven for 7-8 minutes before serving.
Beef steak under the broiler in the oven
Grilled meat lovers can use a broiler oven at home. If the oven is equipped with an upper heating element, you can cook steaks with a very tasty crispy crust underneath.
For a simple under broiler steak recipe, you can use a tibon cut. Rinse, pat dry and rub well with sea salt. Place in a bowl for 40-45 minutes to soak in the brine.
Turn on the grill mode in the oven and heat for 5-7 minutes. If the cut of beef is of uneven thickness, you can find out the hotter and colder areas of the broiler and optimally position the meat under the heating element.
To do this, a simple culinary trick is used: put a baking sheet on the wire rack at a distance of 10 cm from the broiler, spreading bread on it. After 5-6 minutes of baking, you can see that the slices in some places will be more crispy, in some less.
Sprinkle the prepared stack with spices to taste, coat with vegetable oil. Put the rack in the oven, on it - a baking sheet covered with foil, then a special grill stand. It should be noted that the steak itself must lie at a distance of 12 cm from the broiler. Place the meat on a rack.
At the bottom, place a heat-resistant metal tray, cover with a sheet of foil, so that it is easier to remove the dripped fat later. Turn on the hood or open the window. Cook the steak under the broiler for at least seven minutes, then turn it over and hold the same amount on the other side. Turn off the grill mode, cover the meat with foil and let it rest in the oven for another 10 minutes.
Aromatic beef steaks in dry wine
Wash a pound of meat, blot with a paper towel, then cut the steaks 2 cm thick. Peel 3 garlic cloves, a head of onion, chop the vegetables. Place in a bowl, combine with other foods:
- a tablespoon of natural honey;
- 80 ml of dry white wine;
- a tablespoon of soy sauce;
- 0.5 teaspoon of ground ginger root.
Stir the marinade very well, place the steaks in it for a couple of hours. Then remove excess liquid with a paper towel and grease both sides of the tenderloin with vegetable oil.
Place the beef on the wire rack, place in the oven, place a heat-resistant tray or baking sheet below. Bake in the "Grill" mode for 7-8 minutes, turn over to the other side and hold the meat in the oven for the same amount. Heat a deep dish, place the steaks on it and cover with a sheet of foil. After 5-7 minutes, you can serve the meat to the table.
Steak with black currant and red wine sauce
An interesting spicy taste is given to beef by red wine and red pepper, which are successfully combined with currant juice. First you need to cut a kilogram of beef tenderloin into steaks, wash and dry. Then rub with salt and freshly ground black pepper and fry over high heat in a cast-iron skillet in refined vegetable oil, first on one side for three minutes, then the same amount on the other.
Grease a cast iron baking dish, transfer the beef into it and bake for 15 minutes in an oven preheated to 200 ° C. In a thick-bottomed saucepan, dissolve a couple of tablespoons of butter, mix with three tablespoons of sifted flour and fry until golden brown.
While stirring, pour one and a half cups of hot broth or water into a saucepan, simmer over moderate heat for 8-10 minutes. Add half a glass of freshly squeezed blackcurrant juice, a third of a glass of red wine and ground red pepper to taste. Boil, serve with hot steaks.
Baked beef steaks with apple and orange
Very tasty, juicy beef is obtained by long baking in the oven with mayonnaise and fruit. First you need to wash and dry the meat, then cut it into 5-6 steaks of the same thickness. Mix freshly ground pepper with table salt, grate the workpiece with the resulting mixture on both sides, rubbing the spices into the pulp.
Heat high on the stove and sauté the steaks in a skillet in vegetable oil, each side for three minutes. Pour 0.5 cm layer of water into a baking sheet, place the steaks in it. Wash and peel a large apple and orange, remove the seeds, the apple also has a core, and chop the pulp.
Place chopped fruit on top of the steaks. Grate hard cheese to make a full glass. Fill the meat with cheese, brush with a glass of mayonnaise. Bake in the oven for 1 hour at 180 ° C. Such a dish can be served at the festive table to surprise and delight guests and family.
