How to cook steak? How to eat? How does it taste?

In our lives, we eat too much Chinese food, and sometimes we want to eat some Western food as well. In this way, we can change the taste and mood at the same time, but if we want to make a steak at home, it is actually more difficult. Because there are many people who don't know the order in which the steak is made and what ingredients he needs to buy, so today we are going to talk about how to make the steak delicious?

To do some preparations, we first need to go to the supermarket and buy some ingredients, that is to say, buy some sirloin steak and some butter, and also buy some lemons and various vegetables. Then we need to put the steak in a crisper bag and hammer the tendons so that we don't shrink when we fry the steak, and we need to evenly coat them with butter on both sides as a backup. When we fry the sirloin steak, we need to get the heat right, so that the surface of the beef can be heated up quickly.

At the same time, it can also produce a large number of spice molecules, which can not only make the meat very firm, but also very tender.

At the same time, it is best to use those thick-bottomed iron pans when frying steaks, because such a thick bottom can make the steak heat conductive more evenly, and at the same time, it can also bring out the original taste of beef to the extreme. And it can also be burned more clearly, when we add the sirloin steak, we need to fry one side on high heat for 2 to 4 minutes, then turn it over and repeat this order. Then sprinkle with some pepper and salt, fry for another two minutes, and then squeeze some lemon juice on top and you're done.

When making steak, it is best to use the frying method because the fried steak will be very good and have a very good texture.

When making it, it should be baked in a pot, and then put more condiments on top to ensure that the steak tastes very fragrant after it is made.

When making them, you should first cut them into the corresponding size, and you should also put them on the keyboard to fry them until they are 7 medium rare, and finally sprinkle some cumin on top according to your taste, and the result is particularly delicious.

Steak fried is the best to eat, you can take black pepper to marinate it before frying, don't put too much oil when frying, you must grasp the heat, fry until medium-rare, so that the fried steak meat is very tender, and the taste is also very good.

1. Black pepper steak.

Steak can be made into a black pepper flavor steak, this flavor of steak is more liked by most people, and the method is not complicated, first prepare a fresh steak, clean it, put some black pepper in it, and then directly put it in the oven to fry it, generally fry until four or five medium cooked, the taste is the best. Black pepper steak tastes slightly spicy, but it is acceptable to most people, and it has the effect of increasing appetite and enhancing physical fitness.

2. Tomato steak.

Steak can also be made into tomato steak, this way of eating I believe many people will not refuse, and it is very simple to make, first prepare a steak and clean it with water, put it in the pot and fry it until five or six medium cooked, and then scoop it up after frying, put it on the plate and then add some tomato sauce, tomato steak tastes particularly fragrant, can mobilize people's appetite, and the nutritional value is rich.

3. Braised steak.

In addition to the steak for frying, you can also choose to use the steak for braised steak, this way of eating is also worth a try, it is also very convenient to make, first prepare a fresh steak, Sun Spine is washed and cut into small pieces, put a small amount of vegetable oil in the pot to heat, and then put the cut steak into the stir-fry, add soy sauce light soy sauce, and a small amount of pepper, fry until fragrant and then drop in a small amount of water, about three minutes or so, braised steak taste fresh and fragrant, bright color, not only color and flavor, And the tonic properties are good.

Sirloin, Naked Eye, and Filet Mignon are three different types of steak that are distinguished mainly by the different parts that come from the cow's body and the texture and texture of the meat. Here are the specific differences between them:

Sirloin steak: Located in the lower loin of the cow, near the spine and rump, it is one of the most high-quality parts of the spine. Sirloin steak has a large bone and some fat, so it has a slightly firm texture, but the meat is tender and suitable for medium or above cooking grades.

Ribeye steak: Located near the ribs of the cow, near the spine, it is one of the most tender parts of the cow. Ribeye steak has a pronounced fat pattern, resulting in a softer texture and a more tender meat, making it suitable for quick frying at high temperatures.

Filet Beef Wild Socks (filet mignon): Also known as tenderloin steak, it is located in the back of the cow and is one of the most tender parts. Since this part is low in fat, it has a softer taste and the meat is more tender.

Filet mignon is best cooked on low temperature, slow roasted or decocéed.

Overall, these three steaks have their own characteristics and can be chosen according to individual tastes and preferences. Sirloin steak is for those who like to chewy and chewy, rib-eye steak is for those who like a soft texture of meat, and filet mignon is for those who are looking for the most tender taste.

Ingredients: 400 grams of beef, 35 grams of food packet, 30 grams of vegetable oil, 35 grams of water. Annihilation.

1. Prepare the beef.

2. Slice the beef and repeatedly beat the beef with the back of the knife to make its fibers break down.

3. Prepare the material package, the supermarket sells various flavors.

Fourth, pour the material into a small basin.

5. Pour in the same amount of water and stir to combine.

6. Marinate the beef for about two hours.

<> eight or seventy percent of the oil temperature, fry the steak, fry it, and you can control the time when you like to change it and eat seven mature.

9. The steak is completed.

The first recipe for steak.

Ingredients to prepare: steak and butter or cooking oil, salt and ground black pepper.

Method:1First of all, you need to defrost the steak, you can put the steak in the greenhouse to thaw.

2.Prepare a pan and put a spoonful of butter in it, if you don't have butter, you can replace it with cooking oil, then use a pan over high heat, and then add the thawed steak; 3.After carrying the eggplant, you need to turn the steak every 15 seconds so that they can be grilled evenly, and constantly scoop out the oil from the pan and pour it over the steak4

Then you need to preheat the oven, about 200 degrees Celsius, and you need to prepare the foil and fold it into a bowl.

5.Pour a little red wine into the steak before it is cooked, and immediately after the steak is dried, you can pick up the steak and put it in a folded foil bowl, which can then be put in the oven to start baking.

6.After 3 minutes, you can take out the steak and cover it tightly with tin foil, wrap the steak tightly, put it in the oven, and let it simmer for about 5 minutes.

7.The steak can be served with sauce or eaten as it is, and it should be left for about 5 minutes after being taken out of the oven before eating.

There are two ways to grill steak.

Ingredients to prepare: steak, cooking wine and soy sauce and ground black pepper, as well as salt.

Method:1Defrost the steak, smear the surface of the steak with cooking wine, salt and black pepper, and marinate in soy sauce for about 20 minutes.

2.Then line the baking sheet with tin foil and place the marinated steak in the baking sheet.

3.Preheat the oven to about 10 minutes of 2 and then turn over the steak and bake it again for 10 minutes.

4.After baking, you need to leave it for three to five minutes before chopping, and then you can add the sauce or not according to your preference.

Quick-frozen raw cut sirloin steak needs to be thawed, it is best to thaw it naturally in a bag, or it can be defrosted in water with the bag.

Defrost the steak completely, place it on a plate and blot the blood from the surface of the steak with kitchen paper.

If it is a whole sirloin steak, cut the steak into slices with a thickness of about 1 cm.

Use the back of the knife to repeatedly tap on both sides of the steak, if there is a loosening hammer, and loosen the tendons of the steak.

Use salt, baking soda, garlic powder, etc. to marinate the loose steak (generally marinating for 2 to 3 hours is the best, just put a little salt, because the marinating time is long, otherwise it will be very salty.) ）

Before frying the steak, seal the edges. Stand the steak up and fry the edges. Fry each side. There is a long strip of fat on one side of the tendon, and fry it on low heat until the oil melts. It can also be fried directly with fat oil. The other three sides should be fried.

After the edge is sealed, change the pan to high heat, heat it and add the steak and fry it on high heat on both sides for half a minute. (Be sure to raise the heat so that the gravy can be kept inside).

The steak is placed on aluminum foil for grilling, taking care to pour in the fried soup as well, and then cover with a sheet of aluminum foil to wrap the steak well so that the soup does not flow out.

Put it in a preheated oven and bake it at 220 degrees for 1 minute, about 5-6 ripe, if you like 7 ripe, bake for 2 minutes, if you like fully cooked, bake for 4 minutes.

Take out the steak that has been grilled. At this time, the steak is spitting bubbles out of the aluminum foil, and after standing for a while, the juice spit out from the aluminum foil will be absorbed back into the beef, so that the steak will taste tender and juicy.

You can also fry the steak on both sides for 1 minute, and the steak will be 7 ripe.

Mix black pepper, sugar, chicken essence, salt, cornstarch, add an appropriate amount of water and mix thoroughly, pour into the pan where you just fried the steak, and boil over medium-low heat until the desired consistency.

Finally, pour your own black pepper juice (you don't make black pepper juice, you can sprinkle it with black pepper), serve it with a knife and fork, and you can cut it into pieces and eat.

In addition to the side dishes with cherry tomatoes, broccoli, asparagus and other vegetables, I personally feel that the taste is more delicious when eaten with black garlic. It would be even better to have another glass of red wine.