What exactly is the secret to frying steak?

Seal the edges, let it slice for five minutes, and the problem is not big, the biggest problem is actually yourself.

Seal the edges, let it slice for five minutes, it's not a big problem, as long as the steak is not fully cooked, it is basically very tender, the key is that I dare not eat it.

I think it is necessary to fry until the skin is crispy and yellow, the outside is charred and the inside is tender, which means that the frying is good.

Because the steak is basically tender as long as it is not fully cooked, the key is that I dare not eat it.

Locks in the juices. Close the edges, let it slice for five minutes, the water should be absorbed, it must be very dry, the pot should be thick, and it should be burned until it smokes, so that it can be fried quickly until it is on both sides.

How exactly should a steak be fried to be charred on the outside and tender on the inside?

Because the steak is basically tender as long as it is not fully cooked, the key is that I dare not eat it. Eat a medium-rare steak at a time.

First, the meat quality of beef is relatively special, the use of other cooking methods will make the beef old, only the use of frying will maintain the original flavor of beef, and it will be very tender.

I'm a person who loves steak very much, and I think it's the best way to fry steak in a pan. Because the texture of beef is very tender, it is possible to cook delicious beef in other ways, but only in this way can the beef be at its most tender. In addition, it can also ensure that the beef is cooked, and the original flavor of the beef can be eaten, and if there is black pepper, you can also make black pepper steak, which can be used to complement the steak with the aroma of black pepper, which will be more delicious.

Second, the beef itself will also have a certain fishy smell, which can be well removed from the fishy smell through the continuous frying of the steak, and finally retain the aroma of the beef.

The smell of beef is not strong, but because it is meat, it will smell a little fishy. When we fry steak, we usually use butter, usually add butter first, and then put the steak into it, as long as the steak is fried in this way, there is basically not too much fishy smell. Unless you're frying a steak that's raw, maybe only medium-rare, then your steak is bound to have some fishy smell, as this is the steak itself.

3. Beef can also be used to stew and eat, beef stewed potato beef is a dish that many people like to eat very much, the stewed beef is very fragrant, and it is also very chewy.

When I make beef and potato stews, I usually wash the beef before cutting it into lumps, and then I also cut the potatoes into bigger lumps to prevent the potatoes from simmering. At this time, you can put all the potatoes and beef in the rice cooker, add green onions, ginger, garlic, salt, spices, etc., and then simmer over low heat, basically two hours later, you can make a very sweet and delicious beef stew with potatoes. Potatoes stewed in this way will be particularly chewy, and although they are not as tender as steak, they will have a different texture.

Fried steak can better retain the tenderness and taste of the steak, so that the deliciousness of the steak can be brought into play, and the steak can also be cut into strips and fried, but I personally think that the fried steak has an old taste and is a bit wasteful, and it is still delicious to fry the steak.

Because frying steak can control the temperature of the steak to the greatest extent, retain the tenderness of the steak, and there are other ways to make it, such as grilling steak, steaming steak and so on.

Pan-fried steak is a traditional way to eat Western food. The fried steak is charred on the outside and tender on the inside, and the taste is smooth, in addition to the steak can also be fried, but it is not delicious when it is fried.

Seeing someone say that butter fried steak is not easy to fry is just nonsense! Ordinary butter is used to fry things, and it is very easy to paste! Unless it's clarified butter!

But in the average family, the disposable butter consumption will not be so large, and it is a pure waste to make clarified butter! And, with the exception of filet, the steaks in the other locations have a fair percentage of fat, which will also bring enough flavor! Therefore, it is good to fry the steak in regular vegetable oil!

Before the last two flips, about 10g of butter is enough.

Butter smoke shops are much lower than refined oil and can be easily scorched. You can easily fry the outside with butter to achieve the effect of charred on the outside and tender on the inside, but when the steak is thick or you don't want to be too raw, it is best to use refined oil first and then add butter to color. If you like to eat synthetic meat, marinated steaks, and chase cows, please ignore all my words!

First of all, butter is a solid grease processed from milk, and its main use is as a condiment, and it has a fragrant smell. Although it is nutritious, it is also high in fat. Steak fried in butter that is not easy to paste.

The fried steak is tender, and the ordinary oil is easy to fry old. <>

Butter is better! Frying steak in butter is not easy for novices to scorch, and the ripeness can be mastered, and the fried steak is very tender. It's easy to burn the steak with salad oil at home and get old.

As for the salted or unsalted ones, it depends on your other ingredients, if there are already salty things in the ingredients, such as black pepper sauce and the like, you can use unsalted, and I personally prefer to use unsalted. Butter is easy to paste, generally marinate with olive oil and black pepper and salt for a while, add a little vegetable oil to fry the steak, add a piece of butter before turning it over to increase the flavor, you can't use it at the beginning.

If you don't want to fry it in butter, cooking oil and olive oil are also fine! When frying steak, use high heat to quickly seal the surface of the steak and prevent the juices from escaping. Butter smokes at high temperatures, so it's better to use olive oil or mild-tasting corn or sunflower oil.

Regular oil is also fine. Complete.

It will taste better to make it with red wine, and you also need to put more cooking wine in the process, so that the taste will be very good when the steak comes out, and many people like to eat it.

At this time, butter should be used, and be sure to choose high-quality butter to put in a pan, and then wait until the butter is completely melted, you can put the steak in, and then choose a slightly cooked steak according to your taste.

But it is better to fry the steak in butter, and the aroma of butter and the steak are more suitable, and they can also volatilize each other's deliciousness.

It is best to fry it in butter, which is a very traditional method, and the texture of the beef is very good, and the taste is very pure.

Personally, I think steak is better fried in an electric pressure cooker, and it can ensure the texture of the steak. At the same time, it is also convenient to put seasonings later.

Introduction: When people eat Western food, they always like to use steak to match Italy, and then use a few broccoli in the middle to decorate, such a delicacy has both color and appetite. However, steak** in Western food is more expensive, so people will choose to make it themselves at home.

After all, the ingredients are safer, rest assured, and they will be healthier to eat. The topic I want to share today is, what are the secrets of the steak cook?

1. What are the secrets of frying steak?

After taking out the steak, try not to rinse the steak with running water, otherwise the force of the water will cause the fiber of the beef to become loose, which will also affect the taste in the later stage. After buying the steak, you only need to use special kitchen paper to absorb the moisture in the steak. Before frying the steak, be sure to wait for the temperature of the steak to be controlled at 20 degrees, the temperature of the steak just taken out of the refrigerator will be relatively low, about 3 4 degrees, so it should be left for about half an hour, and when the temperature of the steak reaches about 20 degrees, then fry the steak.

In this way, the steak will not lose too much water, and it will taste better. Before frying the steak, you can use garlic slices to spread the whole steak evenly, so that the fried steak will be particularly fragrant. When frying steak, try to choose a pan.

The pan will be heated more evenly, and there will be no appearance of roasting on the outside, but not on the inside.

2. Conclusion. The oil used to fry steak is best to choose sunflower oil or rapeseed oil or olive oil, which is suitable for low-temperature cooking, and high-temperature frying will destroy the substances. The butter flavor is stronger, which will mask the umami of the beef itself.

When frying steak, be sure to fry it over high heat, because the high temperature will cause the protein and sugar in the meat to chemically react, and it will become more fragrant. During the frying process, be sure to flip the sides of the steak every 15 or 20 seconds so that the steak is better heated and does not get burnt. When frying steak, in addition to frying the front and back, you should also fry the edge fat of the steak, so that the skin will become crispy and will not be too greasy to eat.

When frying beef and steaks, you must control the heat, and you must often fry on both sides, and at the same time, you must also pay attention to the amount of wine you use. You should also choose a steak with relatively tender meat, and at the same time, you should control the time and heat for about 20 minutes, and try to fry it until it is about 7 minutes cooked.

To defrost the steak naturally, use butter to fry the steak, and to grasp the heat, it is best to choose a low heat. Hold the blue ridge to fry the steak for regret and infiltration time, and prepare some sea salt.

Be sure to use fresh steak and butter to fry, and the heat should not be too big or too long when frying the steak, so as to maintain the taste of the steak.

Many people have thought about cooking dinner for their loved ones at home. The soft aroma of red wine, the delicate flowers in the vase, the dim candlelight on the candlestick, and the steak that is about to be washed up by the bubbles and fried just right. But you don't know how to fry steaks, so what should you do?

Below, I will share with you the secret of frying steak, so that everyone can fry a steak at the level of a Western restaurant!

Step 1: Pick the steak

How do you choose steak meat? It depends on what kind of texture you like to eat. The beef short ribs are chewy, filet has no tendons and no oil flowers, and it tastes like lean pork, and the sirloin has a bit of tendon and oil flowers, and it tastes smooth.

In principle, as long as the meat is fresh, the fat is not excessively concentrated, and the oil is evenly distributed, it will be delicious when fried.

If there is a large piece of grease or a relatively hard part of the tendon, you can cut it off with a knife first, so as not to over-oil the grease or too many tendons to bite and affect the taste.

Step 2: Defrost

The day before cooking, move into the refrigerator'Refrigerate the steak and let the steak thaw slowly. Take out 30 minutes before cooking, let the steak return to room temperature, and use kitchen paper to absorb the surface moisture; Do not use these methods to freeze: defrost in the microwave, defrost in hot water, rinse with water.

Step 3: Pick the pot

A textured iron pan or pan is perfect for frying steak. The iron plate should be hot, and there is no need to put oil when frying, and there will be beautiful lines after frying. The pan should be oiled, and it is more convenient to use a non-stick pan.

Step 1: Turn on high heat and add the steak

First turn on high heat, add the steak when the pan is hot, and fry over high heat until the surface is slightly charred.

Step 2: Flip and fry again

Fry the steak on one side until lightly charred, then turn it over and continue frying over a Taisho Ming fire.

Step 3: Turn the heat to low and fry until doneness

After frying on both sides and slightly charring, turn to low heat to let the heat pass through evenly, and then fry until the desired doneness.

Step 4: Fry the edges as well

Stand the steak up and fry the edges.

Step 5: Measure the degree of maturity by pressing

Measure doneness with a single press on the clamp.

Step 6: Season at the end

The steak is fried and sea salt and black pepper are added at the end, if you put salt too early, the meat will become dehydrated and hardened.

<>1. Ingredients: 4 steaks, appropriate amount of salt, appropriate amount of garlic, appropriate amount of butter, appropriate amount of onion.

2. Wash the steak, blot the water with kitchen paper, and loosen the beef with a meat hammer. Sprinkle with a pinch of salt and black pepper, rub well on both sides, marinate and marinate for 1 2 hours. Finely chop the onion and garlic and set aside.

3. Heat the pan and melt the butter.

4. Add the steaks, turn on low heat and fry slowly, until they are cooked to the extent you like.

5. After frying for about three or four minutes, turn over and continue frying. Serve on a plate.

6. With the remaining butter in the pan, add the chopped onion and minced garlic and stir-fry until fragrant.

7. After frying until soft, add a little salt and black pepper, pour in a little wine, put a small bowl of cold water in the bend, boil the tomb and cook it over low heat until it becomes a thick juice, and pour it on the steak.