How to make the steak meat tender, how to marinate the steak meat to be tender

Material. Beef, black pepper, salt, butter.

Method. 1.Beef slap it out. Cut into thick slices. Loosen with a meat hammer (or kitchen knife) and marinate slightly with black pepper and salt;

2.Heat the butter in a pan and fry slightly.

After the steak is marinated, soak it in olive oil or peanut oil for at least half an hour, and then turn it over when it is almost fried on high heat, not back and forth, so as to retain the gravy.

1.tenderloin (tender beef tenderloin, beef tenderloin).

Tenderloin, also known as fillet, is the most tender meat on the sloin and contains little to no fat. Therefore, it is very popular with friends who love lean meat. Due to the tender nature of the meat, it is suitable for pan-frying into 3, 5 and 7 ripe.

2.rib-eye (rib-eye steak).

There is both lean meat and fatty meat, and because it contains a certain amount of fat, this kind of meat has a more fragrant flavor.

Serving tip: Don't overcook, 3 ripe is best.

3.Sirloin (sirloin steak, beef tenderloin).

Contains a certain amount of fat, because it is the outer loin of the cow, there is a circle of white tendons in the extension of the meat, the overall taste is tough, the meat is hard, chewy, suitable for young people and people with good teeth.

Eating tips: When cutting the meat, cut it with the tendons and meat, and don't overcook.

4.T-bone (T-bone steak).

It is T-shaped and is the backbone of the cow's back. On both sides of the T-shape, there is more on one side and less on the other, the more is sirloin, and the smaller is filet. Notes:

This type of steak is more common in American restaurants, and due to the delicate preparation of French cuisine, it is less commonly used for larger and coarser T-bone steaks.

filet mignon, sirloin steak, T-bone steak; These names are translated from English, they each have their own characteristics, filet (filet) is also known as beef tenderloin, waist meat, characterized by more lean meat, high protein, low fat, more suitable for women who like **** and want to maintain their figure; Sirloin, also known as sirloin steak, is the loin, the loin of the beef, containing a certain amount of fat, especially the extension of a circle of white tendons, which is more resilient and stirring than filet mignon, suitable for young people and people with good teeth. T-bone steak (T-bone) is the backbone meat on the back of the cow, in a T-shape, with filet on one side and sirloin on the other side, you can taste the tenderness of filet mignon and feel the aroma of sirloin steak, killing two birds with one stone.

5.Dry aged steak is usually stored for at least 7 24 days in a top-quality rib-eye steak, which darkens the color of the beef, softens the stemming tissues of the beef, and at the same time makes the meat taste more mellow due to the evaporation of some of the water. The climate chamber is designed with an inclined plane, and when it is air-dried, the oily part is placed on top, and when the fat melts, it flows down the slope to the beef, ensuring that all the valuable gravy is sealed in the beef.

The beef used to make the steak is grain-fed beef for about 120-140 days, and only the ribeye meat, sirloin, and filet are selected, and these parts are usually less than one-tenth the size of a cow.

Steak is one of the most common foods in Western cuisine and is currently popular in China as well. Nowadays, Western restaurants can be seen almost everywhere, and everyone can eat the steak they want to eat directly outside the door, which completely improves people's food enjoyment. Especially today's young people are becoming more and more particular about mood and taste, so occasionally going to eat steak has become an indispensable spice in life.

However, although the steak is delicious, the general steak is on the expensive side, and many people will still hesitate when they want to eat it. So how can you eat a delicious steak to your heart's content? That, of course, is to do it yourself.

Although beef is expensive, it is much more affordable compared to restaurants. So nowadays many people are starting to learn how to make steak, do you want to make a delicious steak? Homemade steak, the chef teaches you a trick, add a little more "it" when marinating the meat, the steak is tender and fragrant.

Homemade steak, the chef teaches you a trick, add a little more "it" when marinating the meat, the steak is tender and fragrant.

If you want to fry a delicious steak, you must control the maturity of the steak, although the Chinese are pursuing to be cooked thoroughly, but in fact, the steak meat is very tender, if it is too cooked, the taste will be older, so generally speaking, Oriental steak is at most seven medium-rare. In addition to how raw and cooked the steak is, the most important point is the marinade of the steak. The chef told us to add red wine when marinating meat, which can not only reduce the fishy smell of meat, but also increase the flavor of beef with the aroma of wine.

Tutorial for black pepper red wine steak].

The first step is to prepare the steak. Clean the steak, put it in a crisper bag, and then use the back of a knife to pat the steak apart, so that the tissue inside the beef will break, making it easier to absorb the flavor. Once the steak is beaten, marinate for 30 minutes with an appropriate amount of black pepper, salt, oil, and most importantly, red wine.

It doesn't matter if it's longer, it can add more flavor and the meat is more tender.

The second step is to fry the steak. Prepare the pan to boil dry, put the marinated steak into the pan and fry for 1-2 minutes on one side to turn over, do not turn too often, reduce water loss, and can make the meat more tender. At this time, if you are not sure about the doneness of the steak, you can use a knife to cut the steak and basically turn it pink.

The third step is the black pepper sauce. Prepare the onion, chopped black pepper, butter, soy sauce, oyster sauce, salt, sugar, add butter in a pan, add the onion and stir-fry, then add the prepared seasoning, add water and boil over high heat to reduce the juice. You can also choose the black pepper juice you bought.

Drizzle the black pepper juice over the steak and you're ready for a delicious steak.

Cut the steak thicker and fry it over low heat, not too long, so that the fried steak is more tender. Here's how to fry the steak:

Ingredients: 400g beef, a little salt, an appropriate amount of blending oil, a little coriander, a little steak sauce.

First, wash the beef and cut it into slightly thicker steaks with a knife.

2. Use the back of the kitchen knife to keep beating the surface of the steak for 5 minutes.

3. After beating, mix well with soy sauce and oyster sauce and marinate for 30 minutes.

4. Heat the oil in the pot.

5. Add the steak and fry over low heat.

6. Don't fry for too long, put it on a plate, sprinkle with the prepared coriander and steak sauce, so that the steak will taste more tender.

Sirloin, naked eye, and filet mignon are the three common steak cuts, and here are the differences between them:

Sirloin: Sirloin steak is an evolution of a traditional dish served at the British royal banquet of the Wheel Destroyer. Over the centuries, sirloin steak has been considered one of the best cuts because of its excellent texture and texture.

Sirloin steaks are usually cut into thick slices, and each steak contains a certain amount of fat and muscle, giving it a rich meat flavor and a chewy texture.

Sirloin. Ribeye: Originating from the western region of the United States, ribeye steak was first made by pioneers who cut the whole beef and cut the meat off the ribs.

Nowadays, ribeye steak is one of the favorite dishes of people all over the world. The meat cut from the ribeye steak is soft and juicy because it is rich in fat and muscle, which melts during the grilling process and gives the ribeye steak a richer meaty flavor.

Unaided eye. Filet mignon: Filet mignon is a dish of French origin.

Filet mignon was first created by French chefs to entertain the French aristocracy. This steak is cut with tender meat next to the spine, and the meat is very tender and has a very soft texture. Filet mignon has almost no fat in it, but because of its tender meat, it is often considered one of the highest levels of steak.

Fillet. Overall, these three steaks have different origins throughout history, but they were all formed after years of refinement and innovation in cooking methods.

They also have different taste characteristics, and consumers can choose different cuts according to their preferences.

In general, sirloin steak has a springy and chewy texture, ribeye steak has a soft and juicy taste, and filet mignon has a very tender texture.

In order to eat tender steaks, in addition to cooking methods, it is also important to buy and talk about the tassels. First of all, choose *** beef, the meat is tender and has a certain fat texture will be more delicious. Secondly, before handling the steak, you need to allow the meat pieces to return to room temperature and then gently wipe them clean with a kitchen paper towel.

Next, you can season with salt and black pepper to allow the condiment to fully penetrate the flesh. Then use a pan or oven to cook, and don't fry the steak for too long to keep the meat tender.

Finally, it is important to let it sit for a few minutes after grilling to evenly distribute the juices of the steak so that it tastes more tender and juicy. In addition, it can also be served with some vegetables or mashed potatoes to enhance the taste and nutritional value of the steak.

The preparation for a delicious and tender steak is as follows:

Step 1: To make a steak and choose beef tenderloin, the meat will be more tender and the taste will be better, first cut the beef tenderloin into 1 cm thick pieces along the lines.

Step 2: Marinate the cut steak, add an appropriate amount of black pepper, salt suitable for your taste, two spoons of white sugar to enhance freshness, an appropriate amount of oyster sauce, an appropriate amount of cooking wine, and an appropriate amount of light soy sauce, then beat in an egg white, grasp it evenly with your hands, and then add a spoonful of tapioca starch, the purpose of adding starch is to make the beef taste more tender and smooth. Grasp evenly with your hands again, then add a layer of cooking oil to lock in the moisture of the beef, and marinate for two hours to make the beef more flavorful.

After 2 hours, the beef was marinated and I started making it. Frying steak can be done in a frying pan or in an electric baking pan. Heat the pan to the hottest and put the steak in it, and you can hear the sizzling sound.

When frying, turn on low heat and press the beef with a tong, so that it will be fried more evenly. After half a minute, turn the beef over and start frying the other side.

Cook the steak for another half a minute, then turn the dough a second time. In this way, the steak is 5 ripe, if you like to eat 5 mature steak, you can put it out of the pot and put it on the plate, if you want to eat seven mature steaks, turn it over three times, fry it for half a minute, and then put it out of the pot and put it on the plate.

Here's how to make a delicious and tender steak:Ingredients: 300 grams of beef, half an onion.

Excipients: appropriate amount of oyster sauce, appropriate amount of butter, appropriate amount of soy sauce, appropriate amount of steak sauce. Code Xun.

1. Soak the beef in water for 2 hours to remove the blood.

2. Cut the beef into thick slices of about 1 cm.

3. Pat loose on both sides with the back of the knife.

4. Add soy sauce to the beef and marinate in oyster sauce for a while.

5. Finely chop the onion.

6. Add butter to the pan and melt.

7. Add the marinated beef and fry.

8. Flip through the mold and fry quietly.

9. Add the onion and stir-fry until broken.

10. Remove from the pot and serve on a plate.

1. Black pepper steak.

Ingredients: 1 piece of beef, half an onion, 2 garlic teasers, 1 small piece of butter, a pinch of black pepper.

Method. 1. Cut the beef into half palm-sized pieces, and use a glass bottle or meat hammer to loosen it, I used 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, set the steak and fry it until it is ripe until you want it (this steak is fried 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.

2. Apricot steak.

Ingredients: beef tenderloin, shallots, potatoes, almonds, salt, ground black pepper, beer, garlic, tomato sauce.

Method. 1. Slice the beef tenderloin, smash the beef muscle tissue with the back of a knife, add salt, black pepper, and beer (it may be better to use red wine) and marinate for 10 minutes; Cut the shallots into onion rings.

2. Fry the almonds in warm oil and chop them finely.

3. Steam, peel, make mashed potatoes, add onions, minced garlic, cream, and salt and stir-fry to taste.

4. Melt the butter in the pan and fry the steak over low heat.

5. On the reverse side, put onion rings, add beer (with red wine) and fry for 5-6 years.

6. Stir-fry the chopped onion and garlic in butter (or olive oil) until fragrant, add tomato sauce, stock and salt to make tomato sauce, pour on the steak, put the mashed potatoes and sprinkle the almonds.

To make the steak tender and delicious, in addition to using high-quality beef, there are a few tips:

Ingredients required: 2 steaks (about 250 grams).

Salt to taste. Black pepper to taste.

Olive oil to taste.

Production Steps:1Remove the steak from the refrigerator and leave at room temperature for about 15 minutes;

2.Spread olive oil evenly on the surface of the steak, then sprinkle with salt and black pepper; Stove Sakura.

3.Heat the pan until it is 6-7 hot, then add the steak and fry it. First, fry the thicker side of the meat downwards over medium heat for 2-3 minutes until the bottom changes color;

4.Flip the steak and fry for another 2-3 minutes, until golden brown on both sides;

5.Bake in a preheated oven (180 degrees) for 10-12 minutes, the time can be fine-tuned according to the taste;

6.Remove the steak, cover with plastic wrap and let it sit for 5 minutes to allow the juices to distribute evenly and flow back into the meat;

7.Serve by slicing.

Notes:1When frying the steak, do not turn it frequently to avoid losing too much juice from the steak;

2.The oven temperature and roasting time can be fine-tuned to suit your taste, but don't let the steak stalk get too dry.

Hopefully, these tips will help you make a tender and delicious steak!