Types and degrees of fried meat, beef, steaks: names in English and Russian, description, cooking time, temperature. What is the frying of meat is the most juicy and tasty?

In the article you will find information about the most popular types of beef steaks.

How many degrees, levels, types of frying meat exist: types and degree with the name in Russian and English. What is the frying of meat is the most juicy and tasty?

A juicy and aromatic piece of fried (most often beef) meat is called a steak. Of course, the steak can be made of pork, chicken, turkey, but the original and classic recipe still implies beef.

Before you prepare a beef steak, you should know about several of its degrees of fried. With other types of meat, this feature is not, because it is known that pork or chicken can contain harmful bacteria and therefore should be well, completely fried.

Each degree of roasting is significantly different, both in the structure of meat and in taste sensations. Steaks vary by the type of meat, which is cut from different parts of the cow. The most delicious meat is “young”.

Types of steaks (like meat):

• Thornedos -this is the middle part of the cutting of a young calf. After cutting, the meat should be held until “ripening” (dry or wet, up to 6 weeks). The Tornedos steak is loose, but juicy enough.
• "Club"-the meat is cut out of the spinal muscle (the longest). A prerequisite is the presence of a bone on a steak, but not too long.
• "Ribai" -meat "shoulder blade" (taken under the shoulder blades). The steak differs in that it is quite fat (the so -called “marble meat”). Very delicate and juicy steak.
• "Tibone" -the meat is cut from the spinal-lover in the form of the letter "G". Such a steak must have a bone.
• "Striloin" -this steak is cut out of the most delicate holy part. Therefore, the steak is very juicy, loose and soft, with a rich and strong taste.
• "File-Mignon"-this is the beef clipping that never oozes (blood). The meat is very soft and completely low -fat. The steak is very tender.
• "Chatrian" -this is the beef fillet. Such a steak is fried for a long time, because its peculiarity is that it is not cut off evenly.

Important: whatever the meat, the carved beef steak has 7 main species (degrees) of fries. Each species varies with a temperature that remains inside the steak, and, therefore, the level of readiness. Each of the degrees is called an English word that conveys its meaning (these are international naming).

Frous meat (basic and popular):

• RAW – this is the most minimum roasting in which a piece of meat makes a crust, but inside it remains bloody and raw. The roar is not so popular and most often welcomed only by special lovers of “raw meat”.
• Blue rare – this degree is also called “second”, since it is hardly different from raw meat and is cooked for 1 minute longer.
• Extra rare – another type of "raw steak". This meat is placed in a heated pan and fried only until 2 minutes. Surprisingly, along with a pleasant and slightly crispy crust, this piece of meat remains damp and even cool inside.
• Rare – this species is also called "meat with blood." It is fried, but, nevertheless, weakly, you can observe in the context of how red blood oozes through the fibers. The time of cooking such a steak does not take more than 5-6 minutes.
• Medium rare – the most popular and “restaurant” degree of beef steak. This is a kind of “weak fried”, but there is no blood in it, because on each side the steak is poured with high temperatures for about 5 minutes. That is why this meat has a very pleasant crust, and in order to squeeze the blood will have to work.
• Medium – classic "middle" roasting. Many people like this meat, because in addition to crisp, you get soft and juicy meat of a barely noticeable pink color. The frying time is about 15 minutes and this steak should be constantly turned over. There should not be blood in such a steak.
• Medium Well – this degree differs in that there is no blood drops in it, as well as a hint of “raw meat”. Inside the steak should clearly observe the temperature of 68 degrees. The time of cooking steak is 19-20 minutes. There should be not many juice inside the meat.
• Well Done – the maximum fried meat that some "gourmets" even seems excessively dry and tough. Outside, the stack is dark brown, and inside is gray. It is fried for about 30 minutes.

Important: if you do not have a special culinary thermometer and you do not know how to check the readiness of the steak, try to use a very useful and effective way to “probe your palm”. It is known that you can find out the frying of meat by touching it (how soft it is). The palm of the left hand should be straightened and alternately connect the thumb with others. When connecting your fingers, probe the pillow on the palm of your hand under your thumb. The sensations when pressing should be associated with meat (below in detail in the scheme).

BLUE LANDED: Description, Cooking time, Temperature

You should not call meat with BLUE frying not cooked, because this steak is necessarily exposed to high temperatures and it differs significantly from raw meat. “Blue” is heated outside and inside to 58-49 degrees (not a frying pan, but meat), this can be measured with a special culinary thermometer.

As a result, when serving, you get a cooked and warm steak, but with a “not fried” middle. This type of steak is not to all gourmets. It is often used to prepare meat carpaccio, salads and other dishes.

Important: prepared meat for a steak is placed on a well -heated pan and strong fire. It should be kept 1-1.5 minutes on each side and immediately serve.

Rare: Description, cooking time, temperature

This roar varies very slightly from the previous one and differs only in that the meat should be frying only 1 minute longer. You should put the prepared steak on a heavily hot pan and hold exactly 1.5 minutes on each side (in some cases it takes 2 minutes if the fire is not strong). The inside of the steak is brought to a temperature of 53-55 degrees. The meat should be served immediately from the fire.

Medium Rare: Description, cooking time, temperature

As already mentioned, this is one of the most popular types of beef frying, which is often present in restaurants and grill cafe. It is popular with the fact that in addition to crispy brown crust, the steak has juiciness inside and a little blood. Its pulp in the context is gently pink, the steak has a rich and at the same time delicate taste.

Such a roasting is still called “average”, since the meat is well lend itself to the influence of high temperatures, but still does not bring to complete readiness. You need to fry such a steak strictly 2 and no more than 2.5 minutes (on each side) and bring to an inner temperature no more than 60 degrees, and then be sure to let it “rest” up to 5 minutes.

Medium: Description, cooking time, temperature

This fried meat necessarily has a beautiful pink color, but at the same time it has a density. The frying time is 3 minutes (on each side of the steak) and then the meat should “rest” for about 4 minutes. During cooking, you should bring the steak inside to a temperature of 60 to 65 degrees.

Important: Medium meat is very juicy and delicate, pleasant color. It literally “melts in the mouth” and has a rich characteristic beef taste.

Medium Well: description, cooking time, temperature

This is practically completely fried steak with a lung pinkish and “almost perceptible” juicy middle. It is fried for about 5-6 minutes on each side, and then rests for 2-3 minutes. The inside of the steak should be warmed up to 65 degrees. The meat is cooked, but juicy at the same time.

Well Done: Description, Cooking time, Temperature

This steak can be called not even completely fried, but completely "over -legged." The crust of meat is brown and dense, very dark, crisp. The middle of the steak is gray, without blood, a little dry. The inside of the steak is necessarily brought to a temperature of 100 degrees. Frying time-10-12 minutes on each side.

Video: "degree of fried steaks"