How to fry steak to be delicious, detailed steps

Method 1: Prepare ingredients such as steak, onion juice, rice wine, eggs, spicy soy sauce, tomato paste, cucumber slices, potato chips or lettuce, and tomato slices. The steps to make it are not very difficult.

Cut the steak into 100-gram pieces and pat each piece with a knife, or wrap the beef in plastic wrap and then pat it with a small soft hammer to make the beef taste delicious. Beat it into a round piece with a diameter of one and a half inches, chop it a few times with a knife, and then round the meat. Place the steak piece by piece in a marinade mixed with onion juice, rice wine, etc.

Drag them. Remove and marinate for five minutes, then drag with the egg batter.

Then heat the oil pan, fry on both sides until golden brown, add spicy soy sauce and tomato sauce to cook, turn a few times, put it in a basin, and serve with cucumber slices, potato chips, or lettuce and tomato slices.

Method 2: Prepare 500 grams of clean steak and season with an appropriate amount of salt, sugar, pepper, soy sauce, wine, and monosodium glutamate; The steps to make it are also very simple. Pat the steak open with a knife and marinate with salt, sugar, pepper and other condiments for half an hour; Place the beef on the grill and grill for 25 minutes, then turn it over and grill for 10 minutes.

Preparation: Prepare steak, potatoes, lettuce, salt, olive oil, red wine, black pepper; Cut the steak into 2 cm thick and fluff the meat with a knife. Then spread a pinch of salt, black pepper and red wine on both sides of the steak, wrap it in plastic wrap and refrigerate it for 2 hours.

Wash the lettuce, peel the potatoes and cut them into strips for later use. Put olive oil in a pan and fry potato chips. Fry the potatoes, sprinkle with salt and serve on a plate.

Add olive oil to the steak and fry for 2 minutes. Add a small amount of chili pepper and red wine, sauté for a few seconds, remove from the pan.

Steps for steak:Ingredients: 200 grams of beef tenderloin.

Excipients: 2 slices of ginger, a little broccoli, an appropriate amount of barbecue ingredients, an appropriate amount of black pepper sauce, and an appropriate amount of oil.

1. Choose beef tenderloin for steak, the meat is relatively tender, remove the fascia first, and then rinse it well.

2. Beat repeatedly with a small hammer to make the meat loose, easier to taste, and better to chew.

3. Squeeze on an appropriate amount of barbecue material, wipe it evenly with both sides, and massage it for a while to make it flavorful.

4. Put the ginger slices, cover with plastic wrap and put it in the refrigerator to marinate, the longer the marinating time, the more flavorful the steak is, and it will be better for at least 4 hours, I marinated it for a night.

5. Put a little cooking oil in the frying pan, put the steak into the pan and fry, pay attention to the heat should not be too big, and fry slowly.

6. Fry one side until it changes color, then turn it over and fry the other side, the time should not be too long, pay attention to the heat.

7. Blanch the broccoli and put it on a plate, then bring out the steak, squeeze it with black pepper sauce, and start tasting.

Ingredients: 1 steak, appropriate amount of sea salt, appropriate amount of black pepper, 10 grams of butter, appropriate amount of garlic.

Steps. Remove the steak and sprinkle black pepper and sea salt on both sides; (This is not a frozen steak) put butter in a pan and fry the garlic until fragrant;

Put the steak in the pan and fry it for three minutes over medium heat, during which it is forbidden to turn the steak You can put some of your favorite seasonal vegetables or leave it alone;

Turn over and continue to fry for three minutes before you can put it on a plate and eat, after taking out the steak, don't waste the oil in the pot, and all kinds of seasonal vegetables can also be fried together or fried rice at this time;

If you have children to eat, you can cut it into small pieces after frying, and then return to the pot to fry for 10 or 20 seconds;

If you don't have children to eat, you can put more black pepper, according to your personal taste.

Put butter in a frying pan, put in the steak and fry while changing color, turn over and fry to change color, that's it.

<>1. Take the steak out of the refrigerator and place it on the suspended rack to return to room temperature. Dry the surface moisture with kitchen paper.

2. Sprinkle coarse sea salt on the surface of the steak, the amount of salt is a little more when it feels almost the same, and you can sprinkle more when you don't eat it enough. Then sprinkle an appropriate amount of freshly ground black pepper, not too much crushed black pepper, so as not to appear bitter after frying, then evenly spread a thin layer of olive oil on both sides of the steak and let it marinate for 15 minutes.

3. Heat the pot over high heat until it smokes and the water drops in the pot evaporates, and the steak can be put in. There is no need to add pure bent oil, and the steak is already oiled when marinated. Take a 2cm thick ribeye steak as an example, medium-rare.

Cook the steak for a minute before turning over. Each side was fried for more than 2 minutes, taking a total of 4 to 5 minutes. Do not stir frequently to avoid loss of juice.

If you want to fry the crosshairs, the method is to fry for 1 minute on one side, then rotate the steak 45° without turning it over, and fry it for more than 1 minute before turning it over and frying.

4. After frying, don't be in a hurry to cut it first. Wake the steak for 5 to 10 minutes. Place the steak on a rack so that the juice does not wash off the surface of the scorch, and catch the gravy with a plate under the shelf; Cover with tin foil and place in a 50 degree oven.

This step relaxes the fibres of the steak and allows the juices to return to the meat tissues, thus locking in the juices.

5. While making the steak, make the vegetable ingredients for the source plating. Match this as you like. I baked potatoes.

Wash 1 medium potato, peel and cut into cubes, dry the surface slightly, add salt, chopped black pepper and stir well with olive oil. Line the inside of the baking tray with tin foil, arrange the potatoes evenly on the baking sheet, put it in the middle of the oven, bake at 220 degrees for about 30 minutes, and turn it halfway. It can also be roasted with other vegetables, such as carrots and baby tomatoes.

6. It can be served with your favorite sauce. Add some hot water to the pan where the steak is fried, and when it is boiled to a small amount of juice, it is used as a sauce for the steak, which is more original. Arrange the steak, fruits and vegetables, and drizzle the steak with the sauce. The steak is cut and is like medium-rare.

The first step is to prepare the materials. The ingredients you need to prepare to fry a steak are beef, red wine, light soy sauce, salt, and butter.

The second step is to process the beef. After buying fresh beef at the market or supermarket, trim the shape of the beef a little, and the excess can be cut out, so that the steak will be more beautiful, and pat the back of the knife on the beef to make the beef looser. Some people may buy ready-made steak meat directly for convenience, and the steak made from the realized steak meat is not very tasty, so they have to buy fresh beef.

The third step is to marinate the beef. Before frying the steak, you need to marinate the beef, put the beef in a clean bowl, pour in a bottle cap or so of red wine, add about two spoons of light soy sauce, spread evenly on top of the beef, and marinate for 10 minutes.

Step 4: Fry the beef. Put some butter in the pot, and after the butter melts, you can put the steak into the pot and start frying, don't fry on high heat, the high heat is easy to fry the beef, it is not good to control the heat, fry the beef over low heat, fry the beef over low heat to be more tender, fry on one side until it changes color, then turn it over to the other side and continue to fry, and then sprinkle some salt evenly on both sides, continue to fry for three or five seconds, pour in red wine that can not exceed half the height of the beef, and continue to fry over low heat, After the red wine is dry, a delicious fried steak is completed, note that after pouring the red wine, the beef should be flipped over every two or three minutes, so that it can be fried deliciously and evenly fried on both sides.