I would like to ask you about the correct way to cook steak

Tips: Frying steak must break through the psychological barrier, be sure to fry on high heat, don't turn off the low heat as soon as the smoke rises, the smoke is too big, cover the pot for a while, and don't worry about the steak burning, the steak is to be charred on the outside and tender on the inside. Strictly follow the instructions, it is very helpful, compare the details, and practice a few more times!

The Michelin-starred chef of Aughffen teaches you how to fry steak with ease:

1.Place the agoffen steak at room temperature to thaw.

2.Apply a small amount of salt, oil, and pepper on both sides of the steak to complete the marinade, and generally leave it for 30 minutes before frying in the pan. Marinate for a longer time, more flavorful, and easy to fry. /:girl

3.Important: Turn on the high heat, pour in the oil, wait until there is a slight smoke, put the steak in the pan to keep the heat high, wait for one side to be slightly charred, about 1 minute (when the steak juice is coming out), turn the other side and fry for about 1 minute.

At this time, the pot is 6 ripe, and if you want to cook it again, you can extend it appropriately. (This method is suitable for 1cm thick steaks, and the thickness should be adjusted accordingly at different times).

4.During the frying process, you can add onions or garlic (sliced) to make the taste more fragrant.

5.Alternative (personal preference): When the steak is about to come out of the pan, if you like the rich taste, you can put in Anchor butter and fry it again, remember that the butter can not be put early, it is easy to burn and paste if you put it early.

6.Alternative: Remove from the pot and let stand for 3 minutes, (put some broccoli and carrots shredded, boil in advance) and pour black pepper juice. Pour wine over your glass and enjoy your romantic Aussie steak dinner with your loved ones!

<>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.

Ingredients: 400 grams of beef eye.

Excipients: 5-6 garlic with skin, a pinch of salt (or Australian sea salt), a pinch of black peppercorn, 2-3 sprigs of rosemary, 2-3 butter granules.

Steps: 1. Defrosting, the focus is to put it in the refrigerator overnight, and then thaw it at room temperature.

2. Rub salt and grind some black peppercorns in small amounts.

After <> minutes, turn to low heat and continue to turn over and fry for 2-3 minutes, during which butter granules and rosemary can be added to the garlic, when the time is up, judge the center doneness, immediately take the steak out of the frying pan, put it on the side of the plate and let it rise for 5 minutes, and when it wakes up, the plate can also be made with chopsticks to isolate the juice.

5. During this period, make side dishes, adjust to medium heat, add butter granules, mushrooms, potato cubes, add some water, add salt and peppercorns to taste, you can turn to other pots and cover and simmer to make the potatoes cook faster, and turn off the heat when the mushrooms and potatoes are cooked or guessed.

6. Move the steak to the steak plate, put the side dishes, and you're done! Very fragrant and fragrant, it will be a very pleasant evening with a glass of red wine! The quality of wine glasses, knives and forks should be better if you choose well.

1. Ingredients: steak, shallot juice, rice wine, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato strips or lettuce and tomato slices.

2. First cut the steak into 100-gram pieces, beat them with a knife one by one, or cover the plastic wrap on the quietly transported beef, and then beat it with a small soft hammer, so that the beef tastes delicious and coarse.

3. Round slices with a diameter of one and a half inches, randomly chop a few times with a knife, then round the meat, put the steak into the marinade made of onion juice and rice wine one by one, take out the marinade for five minutes, and then drag it with egg paste;

4. Fry in a hot oil pan until golden brown on both sides, cook with spicy soy sauce and tomato sauce, turn over a few times and put it in a pot, with cucumber slices, potato strips, or lettuce and tomato slices on the table.

The method and steps for making steak are as follows:1. Tap the beef tenderloin with the back of a knife, sprinkle salt, sugar and black pepper evenly and knead it into the meat with your hands to marinate for 40 minutes.

2. Take sugar, oyster sauce, tomato paste, butter, onion, black pepper, salt, garlic paste, add onion and garlic to the melted butter and stir-fry, then add salt, sugar, oyster sauce, tomato paste, black pepper and water, and boil for 5 minutes.

3. Sprinkle the marinated steak with a little cornstarch, put butter in a hot pan, put in the steak and turn it over to fry, take it out and pour the sauce on it after cooking.

The steps to make fried steak are as follows:Tools Ingredients: beef, black pepper grapefruit juice, olive oil, barbecue.

1. First of all, the beef should be fresh, if you have just bought it from the supermarket, you can use kitchen paper to absorb the moisture on the surface of the cow, and dry the surface of the steak with a paper towel two hours before frying.

2. Then use the back of the knife to loosen the beef to facilitate the flavor.

3. Then, put the loosened beef into a utensil, and then scatter the barbecue seasoning.

<>4. Mix the beef and barbecue ingredients by hand, and then leave for about 20 minutes.

5. Then pour olive oil into a clean and dry pot.

6. After heating, put in the marinated beef, and remember not to press it with a shovel during the frying process.

<>7. Then cover the pot and simmer for a while. Open the lid again, turn the beef over, and add some cleaned mushrooms.

8. After frying together, you can turn off the heat and remove from the pot. You can put bitter chrysanthemum on a plate and pour a little black pepper grapefruit juice over the meat.

The correct way to fry a steak is as follows:Main return material: one steak.

Excipients: 7 grams of butter, appropriate amount of black pepper, appropriate amount of sea salt, appropriate amount of black pepper paste, and a small stick of fresh rosemary.

1. Put butter in a pan and bring to a boil.

2. Add the steak over medium-low heat, fry on one side until it changes color, turn over and continue to fry on the other side.

3. Add a little fresh rosemary branches and leaves, and fry the steak on both sides.

4. Fry on both sides until slightly yellow.

5. Remove from the pan and pour black pepper sauce over it.

The correct way to fry a steak is as follows:

Wash the beef quickly, drain and use kitchen paper to suck the blood clean. If the market-bought steak is thick, you can whip it with the back of a knife to make the beef flirtatious. Sprinkle black pepper on both sides of the steak, a pinch of salt (you can add less salt because you will have to make the sauce later), then drizzle with olive oil (peanut oil, corn oil is fine) and spread well.

Heat a nonstick skillet, place the steak in the pan and press it with a clamp to make sure the beef is evenly heated. Fry for 1-2 minutes on each side (the thick meat can be fried for a long time, but no matter how thick the meat is, it can't be pretended to be rock for more than 4 minutes, otherwise the beef is too old to bite), so that the five are ripe, the outside is charred, and the inside is still pink, and there is no "blood water".

Rest the fried beef on a plate for 5 minutes, and some of the juices will come out (if you want to make the sauce, don't pour it) and some of it will be absorbed by the beef. If you like the mood, you can blanch some broccoli and carrots, cut a few slices of tomatoes, blind or fry some potato fries, and put them on the plate. Served with sauce, a simple black pepper steak is ready!

Steak

Beef steak, also known as steak, refers to chunk-shaped beef, and the meat of fine steak is juicy, tender and is one of the most common foods in Western cuisine.

In the Middle Ages in Europe, beef was considered a high-class meat for princes and nobles, and was cooked with equally prized peppers and spices to show the dignity of the owner. Steaks are mainly cooked and grilled, and are usually not cooked until fully cooked, but rather cooked to a more raw degree according to personal preference.