How easily prepare juicy beef steak at home

Anybody can prepare a juicy beef steak in kitchen quickly and easily, and believe result will be very similar to the restaurant.

Click here if you want jump to exact procedure.

I will show you what is the best meat for beef steak, which tools you’ll need to prepare proper steak. Also I will mention the exact procedure how I prepare steaks and my best tips.

So let’s go.

Steaks or beef steaks?

Even before we start… some smart words 🙂

Steak essentially is any slice from large meat with cut vertical to the muscle fibers. You can also meet with the word the steak beef (eg. Steak tartar), which refers to beef steak from the French word Le steak, but which is based on the English beef steak.

In this article I will talk about beef steak, chicken steak and also pork steak. If I am using word steak in this blog post, I mean beef steak.

What meat you can use for proper beef steak?

The basis of good quality steak is good quality meat beef. Quality meat! Quality steak!

There is a big difference whether cattle is bred only for meat or for milk as well. If it is free range or is bred for fast growth.

Also it depends on the age of cattle. Quality meat for steaks have cows and bulls around third and fourth year of life.

In quality of meat gender also plays big role. In America they like meat from bulls or steers, but in Europe are cows and heifers. Cow meat is usually fatter than the meat of a bull.

The quality of steak meat you determine by the degree called “marbling”.

Each meat is interwoven with fat membranes which release with baking and grilling and the meat get the excellent taste. A higher degree of marbling is better, tastier and logically more expensive for steaks.

Steak meat marbling

Just because of this, it is very good at beef steak to check his origin country. Reputation is in Argentina steak or steak from New Zealand and of course Irish meat livestock. These breeds are known worldwide and especially popular for the quality and taste of the meat.

For the first time, however you can start just with simple available beef meat. You can get quality meat in any Butcher around Ireland at very good price. For first experiments in the kitchen is absolutely perfect. At the first tries with the meat on grill you will have few fail attempts. For learning then it’s better to get some cheaper meat.

Some of the meat from local breed is not suitable for steak because it’s not matured. After slaughter, meat gets as soon as possible to the consumer.

The meat is still full of blood, watery and mostly wrapped in transparent foil on a plastic tray. Believe me, from such meat you will not get quality juicy steak.

Meat aging

For steaks is best to use matured meat which mature in cool room for few weeks. The meat is simply hanged on hook after slaughter and left in cold room and allowed to “rest.” for some weeks.

This rested meat is loosing watery and is gaining softness and juicy taste. During the mature proteins start to working and ripening. This kind of meat gets excellent taste and character.

Meat usually matures 15-28 days and lose up to a third of its weight by reducing the water content. This meat you can usually get already portioned and its specialy for steaks.

Steak aging dry method

Breeds cattle

In the world there are several breeds of cattle that are literally fit for steaks.

Black Angus breed also known as Aberdeen Angus is one of the most common breeds in the world. Originally from Scotland, the meat is juicy and has a high degree of marbling.

Hertfordshire breed is native English breed in the area of ​​Hertfordshire known for their ability to adapt to difficult climatic conditions.

Piedmont breed is a breed from northern Italy known for its genetic anomaly called “double muscles”. The meat is in fact a high ratio of protein to fat. People who prefer healthier alternatives in priority they use the meat of this breed.

Wagyu breed is probably the most famous breed in the world that is characterized by significant mottling, higher content of omega 3 and omega 6 fatty acids, but also very high price. Original from Japan, but currently breed in Australia or in America.

The price of one Wagyu steak is more than €100.

Wagyu steak marbling

Where to buy good beef steak

Usually, I buy meat in the local butcher, where they have a good selection. In conventional supermarkets they barely have the quality beef and they are already packaged, portioned cuts of meat. These slices of meat, however, are sliced ​​thinly and extremely difficult to monitor the degree. In Ireland you can get steak meat easily in any butcher. Just ask you local butcher for suggestion when you are doing steak for the first time.

You can get nice steaks in Dublin here:

• FX Buckley
• Fenelon’s, Stillorgan
• Ennis Butchers, Rialto
• Brady’s Butchers

Every steak is different

In addition is very important from what part of the animal the meat comes from. Not all cuts of meat are suitable for preparing steaks.

Too stressed muscled of the animal are tough and not juicy. They must be cooked longer and are suitable for soups or stew.

There is a rule: The more is meat away from the foot the more softer it is.

Therefore the best and finest piece is beef tenderloin, which is located at the back where the muscle never hardly had to work.

The most stressed parts are neck, shoulders and legs. For such parts like navel can also be prepare very tasty and juicy steak.

Another thing I must say that the terminology marking meat for steak is relatively complex. Not only each country has their own opinion, but for example Americans don’t know some sort of steaks, while French knows and vice versa.

Anyway basic cuts are the same almost everywhere.

What meat, or respectively which part is ideal for beef steak? Let’s look at the breakdown, you encounter in the steakhouses often.

Sirloin

• Filet Mignon (France)
• Tenderloin Steak (USA)

Each fillet is known for the finest and most expensive part of the beef. This is due to the fact that this muscle is hardly used. It is so soft that it can be cut with ordinary cutlery knife.

Beef meat cuts

Therefore when its raw it is tartar steak or carpaccio.

Sirloin is completely free of fat and tasteless.That’s why I don’t like it.

Filet mignon

This steak is from the middle and smaller part of tenderloin. When you are grilling this kind of steak usually cord with solidifies to hold the shape.

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Fillet mignon steak

Strip steak, striploin steak – low steak

Along the back there is low steak. It has fine marbling and fat edge which gives to meat a strong flavor. The fat content is about 10%.

Rib Eye Steak

My favorite steak because of the fat fiber and fat eye which gives it an excellent taste. It has higher fat content (16%) than low roast beef. I think it’s the most popular steak.

Fat eye in middle of the steak giving the tender

Rump steak

Classic steak from the leg from the bottom or topside. It’s very tender meat without any fat fiber.

T-bone steak

This steak is for people who knows what is steak and they really enjoying steak! This is the best steak! It is a special segment that contains two types of meat separated with bone in the middle. Usually has over 400 grams, so prepare your stomach, because this is for hungry people.

T-bone steak with two types of meat

Fake fillet – tenderloin

If you want to save money this is for you. Steak from false sirloin. This is the finest part of the meat from shoulder, where it doesn’t have any working function.

Flank steak

It is a relatively long piece of meat from the navel area and suitable for steaks. It is slightly harder than other parts, so it’s given in thin strips.

Hanger steak

It is a long diaphragm muscle also known as squirrel, highly affordable.

Hanger steak

Preparation of steak and tools

There are several ways to choose from. You can prepare the beef steak on the grill, as well as on the ordinary pan. Let’s take a look at what you need, to prepare and consume steaks.

Preparation of steak

Have a look which meat to choose for steaks. 

Grill pan

The pans are divided into barbecue pans with a characteristic grill or classic with a smooth surface. The grill pan has a grid structure. The meat does not stick and the fat runs smoothly into the grid.

More important, however, is the material from which the grill pan is made. Not all materials are suitable for steaks.

If you are interested in choosing the right steak pan, read a separate article to choose a pan.

Gas or electric contact grill

You can choose several types of grills to use in the kitchen or outdoor in the garden or on the terrace. Very comfortable are the contact grills for indoors.

I’ve been looking for a grill for a long time so I chose the Catler brand and specifically GR 8012. If you thinking about cheap grills below 100 euros, it’s a matter of compromise. They are mostly toy grills with low power and plastic processing. But of course, there are few exceptions.

But I did not want to invest hundreds of euros into the grill, so I was looking for a compromise on the best price-performance ratio.

Electric grill

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Steak cutlery

When cutting beef steaks, you will need a really good kitchen knife. It does not have to be any special steak knife, it simply must be really sharp and high steel quality.

When serving, use a steak knife, otherwise you will lose your nerves and you can easily hurt yourself. Steak knife has sharp teeth and it is easy to use.

Accessories

When turning the meat, you need metal pliers. Choose a good one and you will have them for whole life. All accessories can be found in this article about the grilling tools.

Thermometer

The correct steak thickness starts at 2.5 to 3 cm. Overall, they should be smaller and thicker so they cannot easily be dried up and keep their own juices.

Steak accessories

Each degree of cooking is distinguished by the internal temperature of the meat. Sometimes it is just a minute from juicy steak to the dried meat that loses its quality. From the beginning, I therefore recommend to check the degree of cooking with the thermometer which you put into the middle of the meat and you will immediately find out how many minutes the steak still needs.

In the meantime, you will be more experienced and find out the best way with your own grill and you will not need the thermometer anymore.

Stabilizing the levels of steak

Beef steak is not so susceptible to bacteria like, for example, Chicken or pork meat. This allows you to prepare a steak more or less baked. How you like it best.

It is said that a fully cooked steak is a ruined steak and you will lose all the natural flavors of the meat. I totally agree with this statement. The meat is dried without juice and loses all taste qualities.

If you have a steak in a restaurant and a waiter does not ask you how you want the steak, ask yourself if you are in right restaurant. If you are not sure how you want your steak, simply ask the waitress for an advice. If they do not know, ask yourself again if you are on right place.

Each steak has a recommended degree of baking. Very popular and probably the most common is medium or medium rare. The steak has a pink color in the center and its very juicy.

Raw

(Crude)

Essentially, this is only for the completeness of all grades of baking. The steaks are never served in this way. However, it is used in some dishes such as Tatar steak or carpaccio.

Blue rare

Very rare (Very slightly roasted)

Preparation takes only about 30 seconds on each side. From the outside steak is only bruised with a flame, but inside it is completely bloody.

Blue rare steak

Rare

(slightly roasted)

The center temperature reaches 52 degrees for one minute. The outer part is already roasted and the inner part of the meat changes its color. However, it remains red.

Rare steak

Medium rare

(Medium-fried)

Probably the most popular preparation of meat is medium rare. The center temperature is 55 degrees. The meat is pink and juicy, very slowly passes to the toasted outward part.

Medium rare steak

Medium

(Slightly baked)

The center temperature is from 58 to 60 degrees. The center is pink, otherwise the meat is baked. However, still relatively juicy.

Medium well steak

Medium well

(More Baked)

The meat is almost completely baked, in the middle of the center is little bit of red color. The center temperature reaches 65 degrees.

Medium well

Well done

(Completely Baked)

Well done means, in my opinion, the destroyed meat. The center temperature is up to 72 degrees. From the inside the meat is almost over-baked and the center of the meat has a grey color. This steak is already very dry.

Well done

Steam preparation procedure

Prepare a quality beef steak, a tasty steak has an exact procedure you should follow if you want a perfect steak. While every cook, every page tells you something else, the basic procedure is the same. Find out what suits you best.

I prepare steaks like this:

If I buy whole meat. First, I wash it under cool water and start cutting it.

I sharp a knife and start to cut the meat to roughly 2.5 cm thick pieces. Steaks should be smaller and thicker so the meat does not dry out.

Carefully dry the meat with thick paper towels. If you use a thin paper towels they will stick to the meat. Thoroughly dry the meat otherwise it will spit and twist on the pan and you wouldn’t be able to make it crunchy from the outside. If you have pulled the meat straight out of the refrigerator, allow it to acclimate for at least half an hour at room temperature. The meat will relax and does not suffer shock when you put it on hot pan.

Steak preparation

I don’t use any of the salt or seasoning on the meat before grilling. But sometimes I drizzle and wipe the meat with a quality virgin olive oil. Then, Heat up the grill or pan to the maximum. The surface must be completely heated, otherwise the meat will not draw in and will be dry.
Take the meat in pliers and place on a grill or pan. Once you have placed it on the grill or pan, do not turn it or use any oil. If you are preparing, for example, Rib eye steak, which has a fat part, you do not have to drizzle the meat at all.

Steak preparation

Set the timer to two and a half minutes. After 3 minutes, turn the meat carefully.

Take the meat from the grill or pan and transfer it to the oven plate. Add the butter to the meat and put it in the oven at 220 degrees for 8 minutes.

Take out the steak from oven, put a salt and seasoning. Don’t be worry to put loads of salt and pepper. The meat will soak all the seasoning so it is not possible to spoil the steak.

I know you would like to eat the steak straight away, because the smell it’s amazing, but wait. The meat is stretched because of the high temperature, so leave it for 5-10 minutes to breathe. So, the juiciness gets evenly into the whole steak.

Add sauce, side dish and serve 🙂

Best steak

Bon appetite!

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