Types of steak – what are there and what’s the difference?
Steak marinade – the basis of every good steak

Steak sauce – serving and side dishes
What is it that makes steak such a fascinating food?

A perfect steak is juicy, perfectly soft and full of flavor. It is a timeless classic that can be enjoyed in different ways, be it grilled, in the oven, fried in a pan in butter or prepared in combination.

Beefsteak was a staple food for Vikings, soldiers, and later royalty. The word “steak” comes from the Old Norse word “steikja”, which means “roast on a spit”. It is no wonder that even today it is a symbol of strength, power and luxury.

There are many recipes, and we have prepared a few for you that are ideal even for beginners, and the result is juicy and tasty meat that pleases all the senses!

Types of steak – what are there and what’s the difference?

Steak is a delicious dish that has won the hearts and palates of many people around the world.

Preparing the perfect steak requires a level of precision and understanding of the science behind it. The preparation of steak usually involves beef, but there is also beef steak, which is loved by lovers of softer meat.

There are several levels of steak preparation, which are viewed based on the length of heat treatment:

Rare – each side is cooked for two minutes and then “rests” for only 2 minutes before cutting and serving, the steak prepared this way is still quite alive inside;
Medium rare – each side is cooked for two and a half minutes, and then the meat should rest for about 4 minutes before cutting;
Medium – each side is cooked for 3 minutes, and then the meat is “rested” for about 4 to 5 minutes;
Medium well – prepare for 3 and a half minutes on each side and “rest” for 5 minutes;
Well done – it is processed for 6 minutes on each side and “rests” for a minimum of 6 minutes before cutting.

Steak medium rare is considered to be the most desirable form of steak, which is not too little thermally processed (which is not to the taste of many), but not overcooked and therefore tough and dry. For this reason, we will deal with this method of preparation below. When it comes to the time that needs to pass before serving, it is, as you will see, individual and depends on the recipe and the time the meat spends in the marinade.

Steak marinade – the basis of every good steak
It is necessary for the steak to sit in the marinade long enough before grilling in order to get the rich and juicy taste of the meat.

With this marinade recipe, the juiciness of every steak is guaranteed.

Components:

• Olive oil
• Black pepper
• Green pepper
• Mustard
• Fennel seeds
• Coriander
• Cumin
• Garlic powder
• Dill
• Bay leaf
• Squeezed juice from one onion

Marinade for steak – recipe:

Mustard and dry spices should be rubbed well into the meat on both sides, then arranged in a deep dish or plastic bag and poured evenly with olive oil, onion juice and yogurt.

You probably notice that no salt is added to the marinade. Steak should only be salted immediately before preparation, otherwise it would lose its juices during marinating.

The longer the steak is in the steak marinade, the richer the flavor will be.

Ingredients for preparing steak:

4 steaks – ideally 3 to 4 cm thick
Marinade (according to the recipe above)
Sea salt
Butter

Ingredients for preparing baked polenta:

Olive oil – 1 spoon
Butter – 1 spoon
Garlic – 1 tbsp
Water – 400 ml
Milk – 300 ml
Salt – 1 teaspoon
Polenta – 250 g
Recipe:

Clean the pieces of steak from any veins or fat. If you did not buy pre-cut pieces, cut the meat carefully with a sharp knife. They should not be thinner than 3 cm.

Marinate the meat. The steak should sit in the marinade in the refrigerator for at least a few hours. It is ideal to marinate it in the evening and leave it overnight.
After the meat has been marinated, take it out so that its temperature is equal to room temperature, and grease the well-heated grill with butter.

Season the steak with salt just before you throw it on the grill. For a medium-rare steak, it is enough to cook for two minutes on each side.
Do not turn it several times and do not poke it with a fork, because the point is that the meat does not release its juices, but remains juicy and soft inside.
Let it stand for ten minutes in a heated bowl before serving. Still no prodding with a fork – use tongs instead.

Preparation of polenta on the grill:

Heat the olive oil and melt the butter on it.
When the butter is finely melted, add the garlic and fry briefly, then add the milk and water.
Add salt and seasoning as desired. You can add pepper and parsley.
When it boils, pour the polenta and stir constantly for about two minutes.
After it is cooked, pour the polenta into a greased shallow baking dish and let it cool.
Cut the cooled polenta into slices