How to Make Vietnamese Steak Recipe in 6 Simple Steps

As one of the dishes originating from the West, over time, beef steak was introduced to Vietnam and became one of the favorite dishes of everyone. The ingredients are simple and the method is not difficult. You just need to refer to the Vietnamese steak recipe and a few small tips below to have an attractive meal to invite the whole family.

What is Vietnamese steak?

Vietnamese steak (derived from the French word bifteck /biftɛk/), is a dish consisting of flat slices of beef, usually grilled, pan-fried, or broiled at high temperatures. Tender cuts of meat are cut from the loin and ribs are cooked quickly, using dry heat, and served whole. Less tender cuts of beef shoulder and rump are cooked with moist heat or are tenderized mechanically (cf. cubed steak). Steak is a popular dish in Europe and especially America.

The processing method can be said to be quite simple (applicable to each piece of beef. Initially, people will cut the beef across the grain, in thin pieces (1–5 cm). Remove the beef tendons and tenderize them, then add spices, and specialized broth to pour over the beef. Put the meat in the sauce to soften and absorb the spices. Finally, put the pan on the stove, pour in the oil to heat, and fry the beef. cooked and then turned over.

In Vietnam, the beef dishes that are often confused with steak are beef jerky with ingredients only thin and small slices of beef or rattled beef cut into small cubes.

Usually, steak is served with bread, in addition, steak can be made with an omelet (only found in Vietnam). The steak is served with french fries, a mixed salad with lettuce, cucumber, and cherry tomatoes, and next to a glass of red wine… When enjoying this steak made from meat, diners will feel the deliciousness of the dish with its sweet, soft and fragrant taste.

How to make Vietnamese beef steak recipes?

What kind of beef is suitable for a Vietnamese steak recipe?

In this sharing, we will reveal how to choose meat for a delicious Vietnamese beef steak recipe. First, you should choose the type of meat that suits your personal taste.

If you want to eat super lean meat, you can choose tenderloin or sirloin. In, the tenderloin, also known as the filet steak, is the softest, sweetest part of the meat, with a rich, aromatic taste, suitable for rare eating. However, this type of meat is quite expensive because the amount of internal loin in a cow is very small.

The tenderloin tastes almost like a filet, but is darker and has a bit of fat in it. This meat is suitable for medium rare and should not be eaten well.

Ribeye is the meat right in the middle of the beef ribs, which people choose quite a lot because of the reasonable price. Moreover, in the piece of meat, there are many fat strings interwoven, when grilled, you will clearly feel the soft taste of the meat. At the same time, the melted fat will make the meat more shiny and attractive. Ribeye is usually suitable for a medium-sized meal.

If you want a nicer steak, choose larger cuts of meat like T-bone and porterhouse (short loin) cut from the loin. This part of the meat can be eaten from medium well again and is usually best baked in the oven. This is the most favorite meat of many housewives, not only can it process a lot of dishes but the taste is also more delicious and special than other meats.

In addition, you can choose the bacon or the butt to make the Vietnamese steak recipe. The price is also softer than the above meats but still has a characteristic sweetness.

Besides choosing the right type of meat, you also need to pay attention to the quality of the meat, the meat must be fresh. If you use frozen meat, it should be defrosted naturally in the refrigerator before preparing it.

Tips for making tasty recipe Vietnamese steak

Choose a barbecue with good heat transfer

Barbecue equipment also has a significant impact on the success of this Vietnamese steak recipe.

You should use specialized tools such as grills, baking pans, and ovens. If you don’t have these tools, you can use a cast iron pan, as long as its heat transfer is good. This will help the meat to cook faster while still keeping the softness and moisture, preventing it from drying out.

In addition, baking tools also need to be hygienic, not dirty or rusted, especially the grills.

High temperature and enough frying time

One of the factors that determine the deliciousness of a steak is the high grilling temperature. Depending on your preference, you can adjust the cooking time to make the dish more perfect. You can refer to the standard time and temperature of the steak levels as follows: (applies to 2.5 cm thick cuts of meat)

• Blue rare: 10% cooked meat. Each side is sautéed for about 30 seconds – 1 minute, and the meat temperature is about 45-48 °C. This steak is usually served with lemon or pepper sauce if you’re not used to eating raw meat.
• Rare: 25% cooked meat. Each side is pan-fried for about 2-2.5 minutes, the meat temperature is from 51-55 °C, and the inside of the meat still retains its bright red color.
• Medium rare: 50% cooked meat. Each side is pan-fried for about 3 minutes, the meat temperature is from 55-60 ° C, and the inside of the meat is pink red.
• Medium: 75% cooked meat on each side is pan-fried for about 4 minutes, and the meat temperature is from 61-65 °C.
• Medium well: The meat is 90% cooked. Each side is pan-fried for about 5 minutes, the meat temperature is from 66-69 °C.
• Well done: Each side is pan-fried for about 6 minutes, and the meat temperature is above 70 °C. You should only cook to 80 °C to avoid dryness and toughness.

Avoid using too many seasonings

The simpler and more natural the seasoning, the better the steak retains the original flavor of the beef. You just need to gently massage the meat with a little salt and pepper to make the meat “slightly” taste a bit, because, after processing, you can serve it with sauce or grilled vegetables. If you like the original sweetness of beef then you may not need to season it with many kinds of seasoning.

Be careful while grilling/ pan-frying the beef steak

• You should use slow-evaporating oils such as olive oil, and canola oil for processing.
• You should not use sharp objects such as forks to turn the meat. This will dehydrate the meat.
• Limit touching the meat as much as possible, do not flip or press on the meat. It is best to turn the meat only once, very gently with tongs or a specialized flipping spoon. These notes will prevent the meat from leaking water into the pan and losing its original sweetness.
• During the frying process, you can add a few sprigs of rosemary (rosemary), thyme, garlic, and butter to enhance the flavor of the dish. When eating, remember to remove these herbs, because they are quite hard.
• When the pan is hot, put the meat in the pan, over medium heat. Sauté does not need too long, about 3 minutes, wait until it is almost golden, then flip, when the meat turns golden, lower the heat to cook thoroughly from the inside. While frying, you can drop some crushed garlic to blend the smell.

Do not cut meat immediately after processing

You should leave the steak out for about 3-5 minutes to allow the spices to seep in. Moreover, cutting the meat right away will cause the water in the meat to flow out, reducing the deliciousness of the meat.

Above are the shares of Tasty Touch about the secret to making delicious and nutritious Vietnamese steak recipes. Good luck to you!