What steak is best and what is good?

Fresh orange steak Ingredients: 5 slices of steak 2 oranges Method: (1) Cut each slice of steak into three equal parts, marinate with a small amount of salt, sugar, wine and soy sauce.

2) After the oranges are washed, one juice is squeezed and set aside, the other is cut into quarters, then the pulp is removed and cut into slices, and the skin of the quarter is cut into strips for later use. (3) Put an appropriate amount of oil in the wok, fry the steak for 3 or 5 minutes, then add the orange juice and orange pulp, quickly fry until the steak is fully cooked and inhale the orange juice before serving. (4) Finally, wash the wok, add a little oil, and when the oil boils, immediately peel the orange peel **, immediately scoop it up, and sprinkle it on the steak.

The more cooked the steak, the older the meat, but it is too raw to eat, and 5-6 medium rare is the most suitable, but it is still to personal taste.

Cheesesteak. When freshness is freshly fried, everything is used. The white flower cheese flowed out. When you bite into it, the cheese slips in your mouth. It's really delicious. Let's try.

Ingredients: 1000 grams of beef (the thick meat is preferred) 100 grams of lard Refined salt Appropriate amount Method: 1. Cut the beef into 6 steaks about 2 cm thick, pat it flat with a knife, and make a few cuts at the tendons (so as not to deform when cooked).

2. Cook the frying pan on a hot fire, put a small amount of oil, put in the steak, quickly dry both sides, that is, change the heat to low, add an appropriate amount of oil, fry the steak slightly, sprinkle fine salt on both sides, and continue to fry until cooked. 3. The time required to fry the steak (2 cm thick) depends on the required level of doneness: Red steak (raw steak) Fry for 1 minute on each side.

Light red steak (medium cooked) Partial raw Fry for 2-3 minutes on each side. Cook for 3-4 minutes on each side. Stir-fried steak Fry for 5 minutes on each side.

Several pairings of steak 1. English steak The side dish is fried onion pieces. 2. French steak Place a slice of lemon and a piece of garlic butter on top of the fried steak. Serve with boiled beans and baked potatoes.

3. Pepper steak Before frying, dip the steak with mashed pepper on both sides. When it is fried and served, it is served with a creamy sauce. 4. You can choose other food such as:

Fried French Strips - Vegetable Salad Boiled Green Peas - Boiled Asparagus - Boiled Potatoes Fried Beans - Dry Stir-fried Grinding Slices - Boiled Potatoes 5. You can also pour different flavors of sauce to make it taste different, such as Dutch sauce, Potlais sauce, etc. How to eat: Place a piece of fried steak on a plate and choose the appropriate sauce and side dishes according to the recipe.

Pour the sauce over the steak and place the appropriate garnish on the side. You can also serve the steak, sauce and side dishes on separate plates or plates, and serve them together for the eaters to take for themselves. Eat with a knife and fork.

Features: The meat is tender and mellow, and the taste is delicious and palatable.

Black pepper sauce Seven ripe sirloin steak. Satisfied.

Ribeye steak is cut from a small portion near the end of the rib, where the meat is tender and juicy (with snowflake patterns) and full of flavor. Eye-lick steak is generally taken from the boneless part of the cow's body, and the "eye" refers to the rounded cross-section of the muscle, which is soft, juicy, and evenly covered with snowflake fat because the muscles of this rotten part do not move often.

Filet mignon, with tender meat and low fat content, is the best choice for the best people.

Sirloin steak can be regarded as a classic in steak, because it is a beef tenderloin, with a circle of white tendons on the outer edge of the meat, the overall taste is tough, the meat is hard, chewy, and the tendons are cut together when cutting the meat.

Maturity, which refers to the age of the cow, determines the tenderness of the meat, and the younger the cow, heifer or gelding cattle, the more delicate the texture and therefore the softer and brighter the color. According to the U.S. Department of Agriculture, meat from 9 to 30 months old is Grade A.

The oil splash is the marbled fat in the steak. A high-quality steak will have a lot of oil, the high-quality oils are white in color, the socks are hard in texture, and evenly distributed throughout the lean meat.