A complete list of how to cook steak at home

This fried until a few matures completely depends on one's preference.

Process frying. Taste salty umami.

Time: 60 minutes.

Ingredient main

1 kg of beef for 3 servings.

Excipients others

Soy sauce to taste cooking wine.

Appropriate amount of corn starch, appropriate amount of salt and pepper.

Appropriate amount, appropriate amount of fragrant powder, appropriate amount of cooking wine.

I like to eat steak, try to make it yourself at home, the ingredients are very ordinary, **affordable. The taste is not inferior to that of a Western restaurant.

Home-cooked steak preparation.

Step 1

The beef is cut directly from the market, the hind leg of the beef, and the tendon is less (if you can buy the beef tenderloin, you need the tenderloin.)

The thickness is about 2cm. After washing, pat it with the back of a knife or a special meat hammer.

Step 1

Prepare oil, light soy sauce, cooking wine, corn starch (meat tenderizer powder), salt and pepper, fragrant powder (fragrant powder is made with basil.)

After drying, grind it yourself, you can also use thirteen spices.

or other incense powder instead). Salty and light have their own tastes, so you can mix them according to your preference.

Step 1

Stir the ingredients well and marinate the meat. It is best to ensure that both sides can be marinated for more than 15 minutes. Poke the meat with a toothpick during the marinating process to ensure that the flavor is absorbed.

Step 1

Frying pan with oil, (conditions are limited, use ordinary vegetable oil). If you use butter it will be more fragrant. Heat the oil until it smokes slightly, then turn to medium heat and fry the meat.

7. Cook for 1 minute and 30 seconds on both sides. Cook for 2 minutes on the front and back sides for 8 minutes. Don't fry it for too long, the meat won't taste good when it's old.

Remember to put the edges and corners of the meat before cooking.

Fry the horns.

Step 1

The fried beef can be cut and eaten directly, because there are no Western knives and forks at home, so I use scissors to cut the meat into small pieces.

Step 1

After frying the meat, you can get some vegetarian dishes to fry it, and the meat and vegetables are matched. Finally, it's time to serve.

Diagram of the finished product of a home-cooked steak.

<> cooking tips for home-cooked steaks.

Tips:

The marinating time should be enough, otherwise it will not taste good. Of course, you can also choose to add a little black pepper juice later.

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.

Sirloin steak. <>

Material. 500g sirloin steak (cut into three pieces), 40g butter, 1 lemon, about 300g of various vegetables, 10g of ground black pepper, 10g of salt.

Method. 1. Break the tendons of the steak in the fresh-keeping bag, and it will not retract when frying, and evenly spread butter on both sides for later use.

2. When frying sirloin steak, it is necessary to grasp it well: it is necessary to be able to heat the surface of the beef quickly to produce a large number of spice molecules, but also not to rupture the cell wall of the meat, and it is best to use a thick-bottomed iron pot, because the thick pig iron conducts heat evenly and quickly, so as to give full play to the original taste of the beef Heat the pit pattern pot, put in the sirloin steak, and fry on one side over fierce heat for 2 minutes.

3. Turn it over, sprinkle some black pepper and salt and fry for another 2 minutes, squeeze some lemon juice on the surface and drizzle it (5 is ripe).

4. Turn it over again, sprinkle black pepper and salt and fry for 2 minutes (if you like to eat tender, this step will be saved, I still feel more relieved to cook a little, so I fried it for 2 more minutes, and it is already medium-rare).

5. After the steak is fried, fry the vegetables with the oil and saltiness oozing from the steak in the pot until there are horizontal stripes.

Microwave black pepper steak.

Ingredients. 350g steak, pepper to taste, 1 2 onions, 2 teaspoons (10g) minced garlic, 2 teaspoons (10g) sugar, 1 tablespoon (15ml) light soy sauce.

Seasoning. Salt to taste, a pinch of black pepper, bell pepper, 2 teaspoons (10g) minced garlic, 2 teaspoons (10g) of sugar, 1 tablespoon (15ml) of light soy sauce.

Method. 1. Flatten the steak with a kitchen knife and marinate with light soy sauce for 15 minutes. Shred the bell pepper and onion.

2. Add 2 tablespoons of oil to the plate, microwave on high heat for 2 minutes to preheat, put in the marinated steak, microwave on high heat for 1 minute, turn over, and heat for another 1 minute (you can add or subtract time according to your favorite degree of dryness).

3. Take a bowl, pour in an appropriate amount of oil, microwave on high heat for 1 minute, preheat, add shredded onion, minced garlic and shredded bell pepper and stir-fry until fragrant, add seasoning, microwave on high heat for 2 minutes.

4. Finally, pour the sauce over the steak.

Black pepper garlic steak

Ingredients: steak, garlic, green onion, black pepper, light soy sauce, starch, sugar, oyster sauce, butter, salt and other seasonings.

Production process: 1. After the steak is thawed, wipe off the blood and cut it into small pieces.

2. Cut the onion into cubes, put it in the steak, pour in an appropriate amount of light soy sauce, cooking wine, salt, black pepper, vegetable oil and a small amount of starch, grasp and mix evenly and marinate for two hours.

3. Peel the garlic and set aside, pick out the onion from the marinated beef, and the sauce is also dry.

4. Heat the oil, add the garlic cloves and fry them until they change color and burn, then put them out for later use, and the oil is also served.

5. Heat the butter in another pan, add the beef and stir-fry until it changes color.

6. Add garlic cloves and sugar and stir-fry evenly.

7. Add the oyster sauce, continue to stir-fry, finally sprinkle with black pepper, drizzle with the vegetable oil and stir-fry for 30 seconds.

Because the soy sauce and salt were put in the marinated beef before, there is no need to add salt when stir-frying in the later stage, and the steak should not be cut too small, otherwise it will shrink after frying.

<>1. Ingredients: 1 steak, red wine, rosemary, black peppercorns, chopped onion, chopped carrot and salt, tomatoes.

2. Put the thawed steak on a plate and blot the water with paper, and beat the steak a few times with a meat fluff hammer to make the meat softer.

3. Marinate with salt and black pepper for 15 minutes.

4. Put the carrots, onions, chicken, and tomatoes into a blender, add a small amount of water, and whip into juice.

5. Bring to a boil in a pot over low heat, add salt and black pepper.

6. **, put butter in the pot, put in the steak, 50 seconds to plant anti-fierce withering noodles, and then 30 seconds to plant.

7. Stir-fry some onions, tomatoes, fry an egg, and serve with blanched broccoli.

8. Put on a plate, add homemade black pepper juice, and finish.

Homemade steak simple return method:

Ingredients: beef, black pepper, olive oil, 3 tablespoons of salt, oil, egg whites, red wine, starch, two finger twist soda, etc.

1. Prepare beef tenderloin, preferably with warp and fat.

2. Slice, about 1cm thick. Wash it, dry the kitchen paper, and the thickness of the knife work is not good. To give a steak a slice of horse to kill the chicken, is to use the steak to lightly hammer the meat.

3. Find a large bowl, which should be larger than a steak. Add all the seasonings and mix well.

4. Wrap the steak in seasoning and massage gently! Put it in a crisper box, sprinkle some black pepper on each slice individually, and marinate for 48 hours under the lid.

5. Take out the marinated steak, the sauce moisture will absorb some of it, turn into a gel state, and the meat will become darker. Choose butter to fry, the milky aroma is more intense.

6. Fry slowly on low heat, otherwise it will be easy to paste.

The easiest way to make a home steak is as follows:Tools Ingredients: steak, mushrooms, okra, butter, black pepper grapefruit juice, stuffy spring oak in a pot, next to the pan, 1. Put butter and celery in the pot and fry until the steak is medium-rare.

2. Fry the side dishes at the same time.

3. Fry on high heat for 90 seconds on each side.

4. Pour in a little black pepper orange juice.

5. Serve on a plate.

The easiest way to make a home steak is as follows:

Tools Ingredients: steak, vinegar, oil and other seasonings such as sweeteners, herbs and spices.

1. Choose a cut steak. Coarse, less fatty, silver-stuffy steaks such as flank steak, sirloin steak (beef loin), transverse muscle steak, beef shoulder steak, belly leg steak and belly beef steak have a good effect after marinating.

2. Cutting the steak into thin slices and marinating it is a slow process that breaks down muscle tissue with acid. If the meat is thick, the outer layer of the meat will already turn sour by the time the marinade penetrates into the center of the meat. Thinly slicing the steak will help to marinate it consistently inside and out.

3. Prepare the marinade. The basic ingredients of the sauce are made up of vinegar, oil and other seasonings such as sweeteners, herbs and spices. The sauce can be sweet or salty, Italian, barbecue, you name it. Use ready-made bottled sauces or make your own as mentioned here.

4. Put the meat in a container and add the marinade. It can be used to cover all kinds of plastic, glass or ceramic edible utensils. Pour in enough sauce to completely cover the steak without worrying about pouring too much.

5. Put the steak and sauce in the refrigerator. Place the sealed bag in the refrigerator for 2-24 hours, depending on the effect of the sauce.

6. Cook the steak and remove the excess marinade. Allow the steak to come to room temperature, then grill, bake, pan-fry or cook it according to your recipe.

Ingredient breakdown.

Steak 100g

Broccoli 10g

One egg. One cherry tomato.

Excipients butter 6g

Black pepper paste 4g

Salt 1g other to taste.

The frying process takes ten minutes.

Normal difficulty. Steps to prepare black pepper steak.

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Put butter in a pan.

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Once the butter has melted, add the naturally thawed steak.

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Fry until cooked on both sides, then squeeze in the black pepper sauce.

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Blanch the broccoli in boiling water and sprinkle a little salt on the surface when it comes out of the pan.

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The fried eggs made in a burger machine are particularly round and sprinkled with a little salt on the surface.

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Finally, put it together and garnish it with cherry tomatoes.

Zhejiang's steak is actually very simple, buy beef back and slice it, and then put oil in the pan to fry the steak until it is medium-cooked, and then turn over the other side and fry it until medium-rare.

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1. The method and process of making steak.

2. How to make steak at home.

3. Make steak.

4. The production process of steak.

1.Wash and cut the steak and set aside, pat the steak with the back of a knife, sprinkle salt and black pepper on the front and back of the beef, grasp and marinate for 15 minutes.

2.Heat the oil in a pan, add the steak to medium heat, fry until it changes color, and then turn over.

3.You can also control the ripeness of the steak according to your personal preference, and drizzle the sauce on it and enjoy it after it comes out of the pan.