How to present a steak is simple and good looking, how to make a steak platter?

It is recommended to read more master works, and there are many plating teachings on the Internet now; You can also sign up for a course on plating.

When it comes to Western food, steak is the first food that comes to mind.

Historically, steak has become a favorite American delicacy since the mid-19th century. Subsequently, the steak craze gradually spread to the world. Anyone who understands steak knows that the presentation of steak will also affect the taste of steak, if you love Western food, the housekeeper suggests that you must understand about the presentation of steak!

In the past, a large piece of steak was often drizzled with a large spoonful of sauce, and it tasted greasy, and the original flavor of the steak was completely covered.

Sauce. There are pepper and mushroom juice options, but the best combination is red wine juice made from a large amount of beef bones. The taste is fragrant, and there is a hint of barbecue bitterness, which can bring out more of the inner flavor of the steak.

Placed in a small porcelain cup, you can dip the small steak in, dip more and dip less according to your personal taste, flexible and convenient.

Teach everyone to make black pepper sauce at home: cut the garlic, ginger, diced onion and fry it with a small amount of oil, taking care not to make too much heat. Then add tomato sauce, but note that the tomato sauce can not be added too much, stir the ingredients in the pot and add water, add cooking wine, salt and monosodium glutamate while collecting the soup, and finally add black pepper, black pepper can be more, feel the rich black pepper flavor!

Steak. It must be fierce enough to bake the steak to the outside and tender inside, don't look at the appearance of the roast like black charcoal, in fact, that is the reason why the fat grabs the fire, cut it, the meat inside is still bright red and tender.

Garnish. The side dishes should be as simple as possible, choose slightly sour and slightly spicy vegetables to unravel the fat of the steak, and also cook it with barbecue techniques, which can be consistent with the taste of the steak. Such as broccoli, potatoes, asparagus, cherry tomatoes, etc.

Different from the bustling plating style of Chinese restaurants, the presentation of Western steaks advocates simplicity and harmony. Many steak lovers always have a little trouble after frying steak: how to make it look better?

Especially for literary and artistic youth, taking pictures is simply a part that cannot be omitted.

Desired side dishes. Potato.

Broccoli. The garnish of this plating has elements of American Western cuisine, with potatoes and broccoli being the most common side dishes for steaks.

Method. Broccoli boiled. Because broccoli has a harder texture, it takes a little longer to boil it.

Potatoes are fried. Once the pan is hot, add the chopped potato cubes in the oil until golden brown, scoop them up and sprinkle with some salt and pepper.

Desired side dishes. Tomato.

Lettuce. Tomatoes, which have the highest vitamin content, have excellent nutritional value when combined with steak. Coupled with the delicious pairing of lettuce, this side dish is left with flavor.

Method. Rub the tomatoes in olive oil, sprinkle with salt and freshly ground black pepper and bake in the oven for about 10 minutes until the skin cracks. (In the Italian method, I like to stuff cheese into tomatoes and roast them together, which is simply fragrant, but you can ignore the troublesome banquet or classmates).

You can wash the lettuce, but when summer comes, it will be more suitable to scald it with boiling water.

<> "Steak Platter. Method.

1. Thaw the steak at room temperature or refrigerate and thaw it the night before, do not soak it in water to thaw, it will lose myoglobin.

2. Wipe off the surface of the blood with kitchen paper.

3. Sprinkle salt on the surface, spread black pepper and olive oil on the surface and marinate for 10 minutes.

4. The bottom of the pan must be burned very hot, use high heat throughout the whole process, put in the steak and fry for two minutes, no need to shake it, put asparagus and mushrooms on the edge of the pot.

5. Fry on the other side for another 2 minutes, add rosemary to increase the fragrance.

6. After frying, put it on the cutting board and let it stand for 5 minutes, then sprinkle it with black pepper and chopped parsley on a plate.

The steak should be served on a ceramic plate. The preparation of the steak is as follows:

Ingredients: steak, salt, pepper, butter.

The specific steps are as follows:

1. Take the steak out of the refrigerator, wipe off the moisture on the surface, and put it at room temperature;

2. Put the pan on medium-high heat to preheat, and when the temperature is reached, put the steak in the key state;

3. Sprinkle salt and pepper evenly on both sides of the steak, add some olive oil on one side, and then spread well;

4. Put the greased side down in the pan and after 5 minutes, turn the steak to the other side;

5. Place the steak on a plate that has been washed through warm water, and wrap the steak with tin foil.

After minutes, remove the steak and it's done.

Ingredients: 1 sirloin steak (top loin cut, oz).

Seasoning: salt, pepper, olive oil.

Vanilla butter: Italian vanilla, room temperature butter.

Mix chopped herbs or dried spices with room temperature butter and return to the refrigerator.

Verbose: It's okay without spices. ）

Method 1Take the steak out of the refrigerator, dry the surface moisture, and let it go to room temperature; (Long-winded: water will come out when it is not wiped dry and fried, and water will come out when the steak is too cold.) ）

2.Preheat the pan over medium-high heat until you can feel the heat when you place your hand on top of the pan (this is important);

3.Sprinkle salt and pepper evenly on both sides of the steak, sprinkle some olive oil on one side and spread well;

4.Place the greased side down in the pan and start timer for about 5 minutes;

5.Don't touch the steak until it's time to turn it over after 5 minutes, and fry on the other side for about 4 minutes;

6.When the time is up, use your fingers to gently press the center of the steak to judge the doneness, too soft means too raw, and continue to fry for 1-2 minutes (long-winded: there is an oven, fry for 2 minutes on each side, then bake at 180 degrees Celsius for 5-7 minutes. ）

7.Place the steak on a dish that has been washed over warm water and wrap the steak in tin foil (verbose: the plate is not cold and will not shrink when it is cold);

8.Let it sit like this for at least 5 minutes, and 15 minutes is fine, as long as you don't let the steak chill. (Long-winded: can be placed in the oven or microwave.) ）

9.After the final side dishes are ready, the steak is taken out and plated, and the prepared vanilla butter is placed on top and it is done.