What ingredients do you need to fry a steak and what seasonings do you need to fry a steak

Material. Beef eye, broccoli, tomato.

Black pepper, salt, butter, olive oil.

Method. 1. Wash the steak and dry the surface moisture with kitchen paper.

2. Spread the black pepper, salt and oil evenly on the steak and marinate for 10 minutes. I use olive oil.

3. Heat the non-stick pan, that is, the water will evaporate immediately when you put it in the pot.

Put in the steak, pay attention to the need to put oil, do not move after putting it in, put a small piece of butter on the steak over medium-low heat, fry for 2 minutes, at this time, the butter on top is basically melted.

4. Turn it over and another 2 minutes, and you can.

5. Put the prepared broccoli and tomatoes on the plate and put the steak on top.

The seasonings needed to make steak are black pepper, black pepper paste, fine salt, olive oil, cumin powder, etc.

1. Black pepper: Black pepper has a stronger flavor than white pepper, and when you fry the steak, it will make the steak taste more spicy.

2. Black pepper sauce: It is a condiment synthesized from pepper and various spices, and the taste is mainly salty and spicy.

3. Fine salt: also known as processed salt or refined salt, it is the salt that crystallizes and precipitates again after removing impurities, and can be added to the steak to enhance the flavor.

4. Olive oil: It is a woody vegetable oil, which is made by directly cold-pressing fresh olive fruits, without heating and chemical treatment. Frying steak with it gives the steak a fresh olive aroma.

Olive oil has a smoke point between 240 and 270 degrees Celsius, so it can be used repeatedly without spoiling, and it is a suitable oil for frying.

5. Cumin powder: It is mainly made by mixing and grinding a variety of spices together. Adding the steak will remove the fishy smell and make the meat more tender.

Precautions for making steak

1. Thickness problem. If you buy imported beef in the domestic market, if you buy it piece by piece, you can ask the store to cut it for you, and if you buy a whole piece, the fat family has to cut it yourself. Generally, the thickness is best to be thick, otherwise if it is too thin, it will be fully cooked as soon as it is fried, and the juice in the meat will be much less.

2. Temperature problem. If the steak is frozen, the steak is moved to the refrigerator for 10 hours, which is called natural de-icing, and then the steak is left at room temperature for 1 hour, so that the temperature in the center of the steak gradually increases. Don't fry the steak while it's still frozen, and don't wash it or soak it in water.

The above content refers to Encyclopedia - Fried Steak.

The seasonings you need to fry the steak are: butter, black pepper, salt, and penis juice.

Here's how to fry the steak::

Ingredients: 500g steak.

Excipients: appropriate amount of butter, appropriate amount of salt, appropriate amount of black pepper, 1 onion, appropriate amount of Benis juice.

1. Boil the sauce, and put the Benny juice in a powder bag bought in the supermarket.

2. Cook into a running liquid according to the instructions.

3. Cut the sirloin steak into pieces about thick and weigh about 250 grams.

4. Take a cast iron pot, heat the iron plate, keep the high temperature and high heat, and put the beef in.

5. When the aroma of frying is released, turn one side of the beef before it turns brown, and fry the other side until dark brown, about 20 seconds on each side.

6. Clean the original pan and add a piece of butter to melt and brown.

7. Add the steak that has been fried for the first time and fry over low heat.

8. Season with black pepper and salt while frying.

9. Fry for about 2-3 minutes on each side, and it's done.

Ingredients: 150 grams of steak, 8 grams of butter, 20 grams of black pepper paste, 10 grams of onion, 40 grams of broccoli, 15 grams of carrot finger marks.

1. First thaw the steak at room temperature;

2. Wash the onions, broccoli and carrots;

3. Cut the onion into cubes, cut the carrot into your favorite shape, and break the broccoli into small flowers;

4. Add water to the pot and boil, add a little salt and oil to make light oil and brine, blanch the broccoli and carrots in the pot and drain the water;

5. Fry one side, turn the steak over, fry the other side, and serve it out after frying;

6. Add butter to the pan and melt;

7. Put the steak into the pan and fry it over low heat;

8. Fry one side and then the other side;

9. Fry to your favorite ripeness, put it on a plate, and then serve with the broccoli and carrots blanched in advance, and drizzle with black pepper sauce to enjoy.

Ingredients: 1 steak, appropriate amount of black pepper, appropriate amount of sea salt, 1 small piece of butter, 2 sprigs of rosemary, appropriate amount of black pepper sauce.

1. Take out the steak and dry the surface with a paper towel.

2. Add black pepper.

3. Add sea salt grains to massage and absorb.

4. Add the rosemary leaves, knead well and marinate for 10 minutes.

5. Heat butter in a pan.

6. Add the steak.

7. Fry on both sides until golden brown.

2. Use the back of the knife to gently pat the steak on both sides a few times, and then prick some small holes with a toothpick to facilitate the flavor during marinating.

3. Sprinkle pepper on both sides of the steak and smear with a layer of black pepper juice. Marinate for 15 minutes.

4. Remove from the pot and put a small piece of butter, you can also use regular cooking oil, or olive oil, but the butter is more fragrant when fried.

5. After all the butter is melted, put in the steak and fry the blood water over high heat.

7. Boil a pot of water, blanch a few okra, boil, and remove the cold water once.

Frying steak generally requires ingredients such as steak, pepper, sauce, coarse salt, black pepper, butter, etc. Fried steak is a simple dish that is made with steak as the main ingredient and pan-frying as the main cooking process. Fried steak is a Western food, and Suiqi is generally eaten with red wine.

Steak. There are many types of steaks, such as filet mignon, ribeye steak, sirloin steak, etc. Filet mignon is the most tender meat on the sloin and contains little to no fat. Because of the tender meat, it is very popular with friends who love lean meat.

Rib eye steak is a closed meat on the beef ribs, with both lean meat and fatty meat, and because it contains a certain amount of fat, this kind of meat is fried and grilled with a more fragrant taste.

Sirloin steak is the meat on the outer loin of the cow, containing a certain amount of fat, with a circle of white tendons on the extension of the meat, the overall taste is tough, the meat is hard, chewy, suitable for young people and people with good teeth.

1 piece of beef, 1/2 onion, 2 pieces of garlic, 1 small piece of butter, a pinch of ground black pepper.

Method: 1. Cut the beef into half palm-sized pieces and pat loose with a glass bottle or meat hammer.

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

3. Put butter (olive oil is also acceptable) in a hot pan, arrange the steak after the oil melts, and fry it on a slow fire until you want it to be done.

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

5. After the chopped onion is soft, add a bowl of water and bring to a boil, and put a few drops of wine.

6. Season with salt and black pepper powder (oyster sauce tastes better), slowly stir-fry into a thick juice and pour the celery black pepper juice on the steak.

Ingredients: 2 steaks, 2 carrots, half a lemon, 1 small handful of chicken hairy vegetables.

Seasoning: 2 tablespoons olive oil, appropriate amount of sea salt, 1 2 teaspoons black pepper.

Method: 1. If the steak is frozen, please put it in the refrigerator and freezer to de-ice it naturally;

2. Wipe the steak clean with kitchen paper after de-icing;

3. Heat the steak pot, add the olive oil, and put in the steak when the white smoke rises slightly, and do not move. At this time, the temperature of the iron plate is relatively high, which can help the steak quickly lock in the surface gravy;

4. Turn to low heat when frying, the time needs to be judged according to the size of the steak, I fried it for about 1 minute. After the pattern is scalded at the bottom, rotate 70 degrees to continue frying, wait for the gravy to precipitate on the surface, sprinkle with ground black pepper and sea salt, and then turn over;

5. After turning the steak, you can change the heat to medium and continue to fry Zhichen according to the method just now, during which it is seasoned with ground black pepper and sea salt. Five ripe steaks, there should be pink in the middle, at this time, you can ** the doneness of the steak from the side of the steak;

6. If the steak is thick, after frying on both sides, you can put the meat up and continue to fry it to block the gravy around to prevent the juice from flowing out from the side.

1.Wash the steak, pat the front and back of the steak with the back of a knife, drain the water, and marinate with 1g of salt, 1g of black pepper and a little olive oil for about 20 minutes.

2.Cut the ingredients into one-centimetre thick slices, stir well with 1g of salt, 1g of ground black pepper and a little olive oil, marinate for 10 minutes, and sauté again.

3.Fry the marinated steak to the desired maturity and place it on a plate.

4.Arrange the vegetables and steak beautifully, then add red wine and butter to the gravy from the fried beef and cook it slightly, add the black pepper juice, cook until thick, add salt and pepper, pour the juice evenly on the steak, and serve it with mashed potatoes, which is delicious!

Tips.

For a steak to be 100% flavorful, you can cut both sides of the steak with a knife into a tender reticulation. In this way, during the marinating process, the beef rock steak will completely immerse the seasoning in it, making it more flavorful. But remember, don't cut the reticulation before cleaning the steak, and cut the reticulation after cleaning the steak.

Because if the water content of the steak is too large, it will naturally affect the taste!

To make a good steak with a cut, you only need salt and black pepper and butter, and black pepper digging is not necessary. This depends on the specific steak you buy. Here's an example.

There are several key points in the following key points for frying Wagyu beef steak in Oak Mae's house, one is the thawing of the steak, the second is the control of the heat, the third is the frying process, and the fourth is the frying time.

Wash the empty plate, wipe off the water, grind the appropriate amount of Himalayan salt and black pepper on the empty plate, and sprinkle the beef on the empty plate with hand (the beef selection is extremely important, don't buy marinated beef without makeup, good meat is without makeup, and the beauty has a reason (wearing heavy makeup and removing the makeup scares you to death), rub the beef on the plate with your hand, rub it evenly on both sides, and finally massage the fingers into the flavor, squeeze the fresh and leaky lemon juice, and marinate for about 20 minutes.

2.The heat of the steak is extremely important, I occasionally heard the girl say to the waiter when she ordered the meal, which made me embarrassed, the steak doneness is only an odd number, rare, mediumrare, alldone, I generally like three ripe, ** shown, the beef is bright red inside, and there is blood flowing out of the stove, olive oil into the hot pot, when the fire is high, into the steak, the front and back of the high temperature lock water.

3.After frying on both sides over high heat, turn down the heat to medium, add the garlic that has not been peeled but has been flattened, fry the garlic in hot oil, clamp the garlic and smear it on the beef, the thyme is also processed, the same is true for butter, and the frying time on each side does not exceed 1 minute.

4.Drain the juice and put it on a plate, you can add pepper sauce, but I think it's good to grind some black pepper for your mouth. Finish.

First of all, Sen Feng wants to marinate the steak with fresh steak for 30 minutes, and grill it in a grilling pan to make it fragrant, sweet and delicious. Nowadays, young people like to eat small baked ingredients the most, and he has already prepared them, and he does not need to add other condiments.

The following materials are required: steak, oil, frying pan, stove, fuel (including fire), spatula, seasoning, person (operator).

Ingredients: Steak (2 servings), broccoli (4 pieces).

Excipients: Butter (to taste), salt (for tomato), pepper (to taste), barbecue sauce (2 tablespoons), oyster sauce (2 tablespoons), cooking wine (1 capful), light soy sauce (1 tablespoon), basil leaves (2 slices).

Kitchenware: Frying pans.

Ingredients. 400 grams of beef tenderloin.

1 papaya and 3 papayas.

Half a carrot.

1 small sprig of broccoli.

Accessories. Rosemary to taste.

Hungry and hungry. 30 g of black pepper marinade.

5 grams of dark soy sauce. 15 grams of oyster rot oil.

Salt, oil, butter, garlic, vanilla.

Steak 200g

3 white mushrooms.

Small potatoes 4 pcs.

4 asparagus.

1 small piece of butter.

Black pepper to taste.

Sea salt to taste.

Cooking oil to taste.

Pan-fried steak must be peppered, and chili powder must also need some peppercorns.

Ingredients: Steak (2 servings), broccoli (4 pieces).

Excipients: Butter (to taste), salt (to taste), pepper (to taste), barbecue sauce (2 tablespoons), oyster sauce (2 tablespoons), cooking wine (1 capful), light soy sauce (1 tablespoon), basil leaves (2 slices).

Kitchenware: Frying pans.

Method: 1. Prepare the steak and remember to loosen the meat with the back of the knife.

2. Rub the steak with salt and pepper. In a bowl, pour in 2 tablespoons of barbecue sauce, 1 tablespoon of light soy sauce and 2 tablespoons of oyster sauce. Mix in cooking wine and mix well to form juice.

3. Soak the beef in the prepared sauce, sprinkle with chopped basil and marinate for 1 hour.

4. Melt the butter in a hot pan. Add the steak and cook for 5 minutes.

5. Turn over and continue to fry for 3 minutes, turn off the heat, and continue to heat for a while.

6. Blanch the broccoli and put it on the plate.