Authentic steak practice marinated recipe, steak practice marinated recipe

How to marinate steak tender and fragrant:

1.Choose a piece of tender steak, thaw the steak at room temperature, do not wash it with water, and use kitchen paper directly to absorb the moisture on the surface.

2.Use the back of a knife to gently pat both sides of the steak a few times, and use a toothpick to prick a few small holes on both sides, so that it is easier to absorb the flavor when marinating.

3.Sprinkle fresh black pepper on both sides of the steak as well as pepper. The marinating time is about 15 minutes. This completes the marinating step of the steak.

How to preserve the steak.

Some people believe that beef tastes the most delicious when it starts to rot. In fact, this is a very ridiculous statement. Although the beef matures longer than other meats after slaughter, it is fully aged before it reaches the store, and can only be kept at home for three or four days, and the whole meat is limited to one week.

At the same time, in order to prevent oxidation and deterioration, it should be stored in the refrigerator.

In addition, beef fat should be eaten less, otherwise it will increase the accumulation of cholesterol and fat in the body. Fresh beef can be 80-100g per day, quick-frozen beef can be used with 120g with other dishes, beef jerky, should not be too much to eat no more than 50g per day. Marinated beef, after stir-frying, can be 80g.

The marinating ingredients for marinating steak are as follows:1. Malaysian style (hot and sour seafood) marinade: ginger, garlic, turmeric, dried red pepper, lemongrass stalks, shrimp paste, lemon cubes.

2. Mexican-style (dry and spicy) marinade: Mexican dark beer, cumin, black pepper paprika, dried ancho, paprika, dried Mexican Oregon, vanilla, coriander, lemon, garlic.

3. English pub flavor (conservative gentleman) marinade: olive oil, beef broth, shallots, garlic.

Steak recipe one, black pepper steak.

Material. 1 piece of beef, half an onion, 2 pieces of garlic, 1 small piece of butter, a pinch of black pepper.

Method. 1. Cut the beef into half palm-sized pieces (my family of 4 people is just 1 piece per person), and use a glass bottle or meat hammer to pat it loose, I use a rolling pin, but the energy is not enough, and the shot is not loose enough.

2. Sprinkle salt and black pepper on the meat, wipe well on both sides, and marinate for an hour or two.

3. Chop the garlic and onion.

4. Heat the butter in a pan, wait for the oil to melt, arrange the steak, and fry it on low heat until you want it to be ripe (my steak is relatively raw).

5. Place the steak on a plate and stir-fry the chopped garlic and onion with the remaining oil in the pan until fragrant.

6. After the chopped onion is soft, add a bowl of water and boil, put a few drops of wine, then season with salt and black pepper, and slowly fry well into a thick juice.

7. Pour the boiled black pepper juice over the steak.

Method 2: Fry the steak.

Material. Butter, soy sauce, black pepper, shallots, garlic slices, cooking wine, beef.

Method. 1. Cut the beef into large slices of about 6 mm. Be careful not to cut along the texture of the meat, cut off the white fascia around it, and cut the white tendons in the middle of the meat a few more times, otherwise the meat will shrink and deform when it is not fried.

The surface of the meat can be loosened with a loose meat hammer, and it is okay not to pat the back of a knife or pierce the eye with a toothpick, but I didn't have anything, so I used a knife to make a few horizontal and vertical cuts on the meat.

2. Mix well with black pepper, soy sauce and cooking wine, then cut two slices of green onion and garlic slices into it, and put it in the refrigerator for two hours.

3. Smear the pan with butter, if there is no butter, use salad oil, heat the pan over high heat, so that the moisture in the beef can be locked quickly, and then change to low heat and fry to the extent you like.

Method three, grilled steak with black pepper.

Material. 2 steaks, 15 grams of black pepper, 5 grams of five-spice powder, 30 ml of oyster sauce, 8 grams of sugar, 15 ml of soy sauce, 2 onions, 5 tomatoes.

Method. 1. Wash the steak and gently pat it off with the back of a knife, then add black pepper, oyster sauce, five-spice powder, sugar, soy sauce, marinate for 2 hours, preferably in the refrigerator overnight, so that the taste is better.

2. Turn the steak over a few times halfway, then add the onion slices and marinate for another 1 hour before putting it in the oven.

3. Spread a thin layer of oil on a baking sheet, spread the marinated onion on the bottom, put the steak on top, and then add the diced tomatoes.

4. Put it in the oven and bake it at 200 degrees for 10 minutes.

Tips. 1. This steak can also be fried in a pan, and the bottom layer is also covered with a layer of onion slices, which tastes just as delicious. Put a few tomatoes on the top layer, and the sweet and sour soup of the tomatoes will penetrate into the beef, which will naturally play a role in relieving greasyness, and if you like sweet and sour taste, you can also add a spoonful (15ml) of tomato sauce when marinating the steak.

2. Potato chips can also be added to the side dish on the bottom layer, and the soup of beef and onion is also very delicious after being absorbed by the potatoes.

1. If you want the steak to be marinated more flavorfully, at this time, you can first beat the steak with the back of a knife, and then marinate it with salt, garlic powder, and baking soda for two or three hours, and then add a little lemon juice, so that the steak will be more flavorful. 2. Steak is a relatively common food in Western food, this food is flaked beef, which is one of the most common foods in Western food. 3. The common cooking method of steak is mainly fried and grilled, in the European Middle Ages, pork and mutton were the edible meat of the common people, and beef was the high-end meat of the princes and nobles, so at that time, this kind of food was only worthy of Xiaofei in the upper class.

4. At that time, steaks were cooked with pepper and spices, and on special occasions, which could show the dignity of the owner's identity. 5. There are still many types of steak, such as the filet mignon we often hear, this steak is actually the most tender meat on the beef loin, almost no fat, because it is more tender, so it is very popular. 6. Sirloin steak and sirloin steak are the outer loin of the beef, this part contains a certain amount of fat, and there is a circle of white tendons in the extension of the meat, and the overall taste is tough, which is more suitable for young people and chewy.

The above is the answer to your question, if you have any other questions, I am always available to answer them

The steak marinating method and ingredients are as follows:

Ingredients Tools: 200 grams of steak, 10 grams of sea salt, 5 grams of Sichuan pepper powder, 5 grams of pepper, water, container, kitchen paper, kitchen knife, disposable gloves.

1. First, wash the steak and blot the water with kitchen paper.

2. Pat the steak with the back of a knife, place it in a bowl, and add all the seasonings.

3. Stir well and marinate for 3 hours. In this way, the marinated steak will be more flavorful and tender.

Introduction to steak doneness

Rare steak: The steak is blood-red on the inside and maintains a certain temperature throughout the inside, with raw and cooked parts.

Medium rare: Most of the meat receives heat penetration to the center, but there is no major change, after cutting, the upper and lower sides of the cooked meat are brown, turning pink to the center and then the center is fresh meat, accompanied by blood oozing from the knife cut, the level of fresh beef and thicker steak will be obvious, and it is difficult to achieve this effect on frozen beef and thin steak.

Medium: The inside of the steak is a visible area of pink with a mixture of light gray and brown of cooked meat, and the whole steak has a well-balanced temperature and taste.

Medium Well: The inside of the steak is mainly light gray brown, mixed with a small amount of pink, and the texture is heavy and chewy.

Well Done: The steak is brown in cooked meat, and the beef is cooked as a whole and has a thick texture.