From frying, cooking it in the oven to marinating
Looking for a way to cook the perfect steak? Which can. But did you know that each type of steak has its own cooking method?
There are different types of steaks, each with their own characteristics and qualities. In this article you can read more about steaks and how to cook them.
What is steak?
Steak is tender and lean muscle meat from beef or veal. It’s derived from the English beefsteak. It’s therefore also popularly referred to as beef or steak.
There are many types of steak, each of which has its own degree of tenderness, taste and quality. The quality of the steak is determined by various elements, such as the breed, lifestyle, diet, age and the part from which the steak is cut.
Beef steak is one of the most popular cuts of meat in the world. Due to this popularity, the name for steak has been distorted over the years. For example, you have the venison steak and the ostrich steak. Although steak is part of a beef or veal, it’s also used for other animals.
Beef forefoot, belly and hind foot
You often see a picture of a cow in which the different meat parts are shown. If you want to make a choice based on this image, keep the following in mind.
The front of the beef or calf is tougher than the back. Roughly speaking, there is a lot of stew meat in the forefoot. The front legs, shoulders and neck are constantly stressed during grazing.
This creates more connective tissue in the meat. The more connective tissue there is in the muscle, the tougher the meat. Yet there are still a number of tasty steaks in the front, such as the tenderloin and the flat iron steak.
The hind foot is the back part of the animal and it’s more than just the leg. There is a lot of tasty steak there. Irregular steaks often come out of the belly part because of the carving.
How to cook steak?
Due to the variety in steak, each with its own characteristics and quality, it’s not really possible to explain with a step-by-step instruction how best to cook it.
In addition, steaks can be cooked in different ways, such as frying it in a pan, cooking it in the oven or grilling it on the barbecue. For each type of steak you will find a description on this site about how you can best cook the steak.
Before you start cooking your steak, it’s recommended to buy a meat thermometer. With a meat thermometer you prevent the cooking of a steak from failing.
Marinating or seasoning steak?
There are countless recipes where they marinate or season the steak. Often salt and pepper is enough. But above all, experiment. Try out different marinades and spice mixes.
How do you fry the perfect steak?
That depends on the type of steak. There are different types of steaks that each require their own cooking method. That is why we explain per steak in which ways you can fry it.
For the steak from the supermarket, you can follow the steps below.
- Take the meat out of the fridge half an hour before cooking and let it come to room temperature.
- Only sprinkle salt and pepper over the steak when it’s at room temperature. Otherwise, the salt will draw moisture out of the meat.
- Heat sunflower oil, and possibly a knob of butter, in a frying pan. Fry the meat for 3 minutes on each side for a medium steak. Meanwhile, spoon the oil over the meat several times with a spoon.
- Then remove it from the pan and let it rest. You can wrap the steak with aluminum foil and let it rest for 2 minutes. Resting gives the juices, which contain many flavors, time to distribute themselves through the meat.
- For a medium steak, keep a core temperature of 53℃.
It’s possible to cook steak in the oven.
- Heat the oven to 80℃.
- Then put a dash of oil in a frying pan and fry the steak briefly on both sides. Add a knob of butter if desired and let it melt.
- Remove the meat from the pan and put it in the oven. Wait until a core temperature of 50 ℃ is reached.
Follow the steps below for grilling steak on the barbecue.
- First place the steak on the hot part of the barbecue for a few minutes.
- Turn the steak and cook the other side for a few minutes as well.
- Finish cooking the steak on a less hot part of the barbecue.
- For a medium steak, maintain 3 minutes per side or a core temperature of 53℃.
Core temperature & cuisson
The steak is blood red in the middle and barely warm. Much of it is still raw and it feels very soft.
Rare of saignant
The steak is red on the inside and warm to hot and it is soft to the touch.
The meat is pinkish red inside and hot. When touched, the steak gives slightly.
Medium of à point
The meat is pink inside and quite hot. When touched, the steak gives slightly.
The steak is largely grey-brown inside, with a hint of pink. It feels solid.
Well-done of bien cuit
The steak is completely cooked and evenly grey-brown. It almost feels hard.
The core temperature of the steak can be measured with a meat thermometer. By measuring the core temperature of the meat, the correct doneness of the steak can be determined.
|RARE||MEDIUM-RARE||MEDIUM||MEDIUM WELL||WELL DONE|
|Bright red||Rosé||Light rosé – brownish||Grey||Grey-brown|
|45 – 50 ℃||51 – 57 ℃||59 – 63 ℃||65 – 67 ℃||>70 C|
Types of beef
Steaks come from beef and veal. A few popular ones are listed below.
- Ribeye – The ribeye is cut from the narrow part of the rib and is the juiciest steak there is.
- Porterhouse steak – This is actually two steaks in one: a firm, meaty sirloin and a tender, juicy piece of tenderloin. Both are attached to a T-shaped bone.
- T-bone steak – Same as a Porterhouse, but cut closer to the tail. This makes the striploin tenderer than that of a Porterhouse, but the tenderloin piece is smaller..
- Entrecôte – Is a sirloin steak without tenderloin and is lean and firm in texture.
- Fillet steak (Filet Mignon) – A nice, relatively small, thick steak. It’s round in shape and is cut from the tenderloin.
- Striploin – This steak is red and meaty and probably has the most flavor.
- Roast beef – Roast beef is a flat muscle of the lower abdomen of the beef.
- Bavette – A long, thin and stringy piece of meat from the lower abdomen of the beef.
Beef steak Bali
- 2 round steaks or tenderloin steaks
- 250 gr margarine
- 2 tsp sambal bajak
- Remove the round steak from the refrigerator half an hour in advance.
- Sprinkle both sides of the meat with salt and pepper.
- Heat the margarine in the pan until it stops bubbling.
- Place the round steak in the pan. Keep the pan on high heat.
- Fry the steak on both sides for about 3 minutes. Make sure that it is golden brown.
- Remove the steak from the pan and cover it with aluminum foil.
- Add two tablespoons of warm water to the remaining margarine in the pan. Meanwhile, keep stirring the sauce with the spatula.
- Add two teaspoons of sambal bajak to the margarine in the pan. Stir everything together and remove the pan from the heat.
- Take a deep plate and place the steak on it.
- Pour some of the sauce from the pan over the steak.
Looking for more inspiration? Then see below more recipes with bavette. Or check our beef recipes for even more inspiration.