How do you make a good steak? 5

The most important thing in frying a steak is the heat. In fact, the most important thing is to massage the steak before frying. After using all the marinades, massage the steak with your hands and knead it loose. In this way, it is very delicious and has a tender taste.

Home version of braised steak:

Ingredients: Ingredients: 1000 grams of steak.

Seasoning: 1 tsp salt, 1 tsp chicken bouillon, appropriate amount of green onion.

Ginger Appropriate amount, 3 tablespoons cooking wine, 2 tablespoons light soy sauce.

Sugar, tbsp.

Wash the steak and place it in a large bowl.

Put a pot under cold water and cover the steak with water.

When the heat is boiling, remove the foam from the surface of the soup.

Add ginger to taste.

about 3 tablespoons cooking wine; Bring to a boil and cook for another ten minutes.

Remove the cooked steak and set aside for reprocessing.

Chop an appropriate amount of chopped green onions.

Add sugar to the wok and sugar.

Add the cooked steak and stir-fry.

Sauté the steak until it changes color.

Add 2 tbsp light soy sauce.

Peppercorn powder to taste.

1 teaspoon salt. Add the soup from which the steak is cooked, and the soup will cover the steak.

After the heat is boiling, add the chopped green onions, turn to medium heat to reduce the juice.

Finally, add the chicken essence and it is ready to cook.

Steak is a favorite for both adults and children.

Homemade black pepper sauce is delicious and simple.

Give it to friends who like to eat lamb chops drop detailed tutorials. It's so fragrant.

You can also make steak with a small milk pot.

Steak, or steak, is flaky beef and is one of the most common foods in Western cuisine. Steaks are mainly cooked by pan-frying and grilling.

Steak can be made into black pepper steak, which can be made by using steak as raw material and adding sea salt, black pepper, etc.

Ingredients: 1 steak, 2 lettuce leaves.

Excipients: a pinch of sea salt, a pinch of crushed black pepper, a pinch of peiji plum, a pinch of black pepper sauce.

1. Defrost the frozen steak naturally and use a kitchen paper towel to absorb the blood and water.

2. Sprinkle a little sea salt and crushed black pepper and marinate for a while.

3. After the steak machine is connected to the power supply, select the steak button and the machine will start to warm up.

4. After the preheating is completed, add the steak.

5. The machine starts frying, and when it reaches 5 minutes of cooking, the beeping sound is delayed.

6. Here I choose 5 minutes of ripeness, 7 minutes of ripeness, according to your own preferences.

7. Complete the opening of the upper cover.

8. Finished black pepper steak.

Notes:The maturity of the steak is chosen according to your preference, and it is best to choose a good steak.

Here's how:

1. After thawing the steak at room temperature, do not wash it, and directly use kitchen paper to absorb all the moisture on the surface.

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 make the steak more flavorful and the meat more tender.

3. Sprinkle freshly ground black pepper and pepper on both sides of the steak. Marinate for about 15 minutes.

4. Heat the pan, put in a piece of butter, you can use regular cooking oil, or olive oil, put in the steak, turn up the heat, and fry until the steak is bleeding.

6. Mix the black pepper paste, take a small bowl, 10 grams of oyster sauce, 5 grams of light soy sauce, 2 grams of starch, 1 gram of black pepper, 1 gram of sugar, 50ml of water and stir well. Pour into the pot where the steak is cooking, cook until the soup thickens, and pour over the steak.

1. Choose beef

The beef short ribs are chewy, filet has no gluten and no oil flowers, and it tastes like lean pork, and Sirloin and New Yorker just have some tendons and oil flowers, and they taste smooth. In principle, as long as the meat is fresh, the fat is not excessively concentrated, and the oil is evenly distributed, it will be delicious when fried.

2. Remove excess oil and tendons

If there is a large piece of grease or a relatively hard part of the tendon, you can cut it off with a knife first, so as not to over-oil the grease or too many tendons to bite and affect the taste.

3. Pick pots and pans

A textured iron pan or pan is perfect for frying steak. The iron plate should be hot, and there is no need to put oil when frying, and there will be beautiful lines after frying. The pan should be oiled, and it is more convenient to use a non-stick pan.

4. Steak to room temperature

The iced steak is directly put into the pan, it is easy to fry it and it is scorched on the outside, and the temperature of the center of the steak is still ice. In the summer of Guangdong, it is about half an hour after taking the beef out of the refrigerator and preparing it for the pot.

5. Don't wash beef

Some people who are obsessed with cleanliness insist on washing the beef and then frying it, and that is where the failure begins. Just wipe the blood on the surface a little with a kitchen paper towel and you're good to go.

6. Sprinkle salt on the beef before putting it into the pot

Sprinkle salt on the surface, the amount of salt can be more OK than usual'A little more, so that the steak is just the right amount of saltiness. It's not marinated steak.

7. The pot should be very hot

Bring the pan to a high heat until it is very hot, and then brush the surface of the pan with an even layer of oil, which will help the surface of the steak to fry to a crispy texture.

8. Turn over quickly

When frying steak, the dough must be turned quickly enough, every 15-20 seconds, so that the surface can continue to be high, and the internal temperature will not be too high, so as to perfectly preserve the gravy, charred on the outside and tender on the inside.

9. Measure temperature

Look at whether the steak is cooked or not, and don't cut the steak as that will lose the juices. Insert a kitchen thermometer into the center of the steak and measure the temperature. Medium cooked, 45 degrees Celsius; Medium rare, 55 degrees; Fully cooked at 65 degrees. Sprinkle with an appropriate amount of black pepper before removing from the pan.

10. Leave for 5 minutes before eating

Once the steak has been fried, don't eat it right away, place it on a plate and cover it loosely with a layer of aluminum foil to give the steak a "break" (according to the standard time of 5 minutes for each inch of steak thick). This process is done to give the steak time to reabsorb its juices for a better taste. If you eat it as soon as it's fried, once you cut it with a knife, the delicious juice will flow onto the plate.

Steak 5 minutes is 500 times juicier than eating hot.

The above are the techniques for frying steak, have you learned it?

A steak (of moderate thickness).

Butter 5g olive oil seasoning: salt, black pepper.

Steps: 1. Drain the blood on the surface of the steak and sprinkle a little salt and black pepper on both sides (do not marinate).

2. Turn on the heat in a frying pan, put the olive oil, and then put the steak after the oil is very hot (at this time, there will be a Maillard reaction, and the surface is burnt), turn over every half a minute, no more than three minutes in total.

3. Turn the heat to low, put a piece of butter, melt and pour it over the steak, and fry for another half minute. You can also add garlic to increase the flavor of garlic.

Here's how to fry a steak::

First of all, you have to clean the steak, according to the materials you choose to see if you want to clean it, if it is the original cut steak, then you don't need it, if you find that there is blood and water, you can use kitchen paper to blot it, if it is a synthetic steak, then you must clean it, the steak you bought has been adjusted and the taste does not need to be cleaned, it is best to choose the original cut steak when you buy steak.

The choice of fried steak oil is also very important, many people will use olive oil, vegetable oil, and some people will use butter, in fact, peanut oil, rapeseed oil, etc. can not be used to fry steak, generally butter olive oil will be better, can make it tender and soft taste.

If you want to make the steak delicious, the addition of ingredients is also very important, such as adding the right amount of red wine, choosing dry wine, adding some sugar, you can choose white sugar, the ratio must be controlled when adding, the ratio of red wine to white sugar should be 2:1, which can make the taste of the steak better.

The choice of pan and pan for frying steak is very important, it is best to use a non-stick pan, and it will be better to use a cast iron non-stick pan, and you don't have to be too particular about making it at home, as long as the steak is delicious. The thick-bottomed pan can keep the temperature in a relatively stable state, which can retain the moisture in the steak and not lose it, so that the taste can naturally become better.

The control of the heat of the fried steak is very important, first of all, the pot must be heated until it smokes, if the heat is not reached, the steak will be very hard, if the fire is too small, then the meat on the outside and the meat on the inside will be cooked together, and it will not have a layered feeling when you can't eat it.

Therefore, when frying steak, first preheat the pan over medium-high heat or high heat for 5 minutes, sprinkle the steak with an appropriate amount of salt, how much to sprinkle according to your preference, then sprinkle some black pepper, and then drizzle with an appropriate amount of olive oil.

Wait until the salt and oil are added, put it in the pot to fry, don't be in a hurry to turn over, if you turn it too quickly, it will stick to the pan, and the color will be relatively white and unsightly, about a minute or so, turn the noodles once, fry for 5 or 6 minutes to serve it, don't cut the steak immediately after frying, put it for 2 3 minutes.

This allows its juice to be sucked back into the cells, and the fried steak may be pink when cut out, but it must not be blood, which is better, and the maturity is about 7 medium cooked, and the taste is quite good.

Before frying the steak, put the steak on a rack, put a tray at the bottom, and put it in the refrigerator compartment for 1 day. Heat the pan over high heat until it smokes and the water drops in the pan evaporates, and the steak can be put in. There is no need to add oil, the steak is already oiled when marinated.

Take a 2cm thick ribeye steak as an example, medium-rare. Cook the steak for a minute before turning over. Each side was fried for more than 2 minutes, taking a total of 4 to 5 minutes.

Cleaning of steak, when frying steak, you should pay attention to whether to clean the steak according to the material you choose, if you choose the original cut steak, then it is recommended that you do not need to clean the steak, if you find that there is blood on the surface, use kitchen blotting paper to blot the blood on the surface. If it is a synthetic steak, you must pay attention to it, it must be cleaned, if you buy a steak that has been seasoned, then it does not need to be cleaned, and it is generally recommended that you choose the original cut steak will be more suitable.

Before frying the steak, the potatoes, vegetables, and sauce that are eaten with the steak are first cooked. It is possible to run several stoves at the same time, so that all are hot. If you want to eat authentic Western steak in a pot of potatoes, it is best to choose potatoes as the main food, such as boiled potatoes, baked potatoes, and french fries.

The thickness of the steak is controlled at four centimeters, which is the same size as the one bought in the supermarket, after the beef is cut, it is immediately wrapped in plastic wrap and placed indoors for 30 minutes, and friends who want to increase the flavor can also cut off the fat on the edge of the beef for frying, preheat the pan for 2-3 minutes, and then sprinkle salt and black pepper on the front and back of the beef, and then put the fat cut off in front of it into a pan and fry it until golden brown and smoking.

1. Cut the steak into 100-gram pieces, beat them with a knife one by one, or cover the beef with plastic wrap first, and then beat it with a small soft hammer, so that the beef tastes flavorful. Round slices with a diameter of one and a half inches, cut a few times with a knife at random, 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.

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

Beef contains the most, highest and most abundant elements needed by the human body. These include: protein, blood iron, vitamins, zinc, phosphorus and a variety of amino acids.

It is impossible for the human body to absorb all the nutrients it needs in the absorption of diverse foods, but it is the most direct and abundant intake from beef.

Moreover, the nutritional content of beef is very high, the human body needs 22 kinds of amino acids every day, more than half of the amino acids can be manufactured by the human body, but there are 8 kinds of amino acids that cannot be made in the human body, called essential amino acids, which must be ingested from food.

Beef contains a balanced set of essential amino acids, and the protein contained in food will be broken down and utilized by small units of amino acids in the body, while essential amino acids cannot be synthesized from the body and need to be replenished from food.

Essential amino acids - 8 types for adults and 2 types for children and 10 types for the elderly, another characteristic of beef is that it contains amino acids with balanced nutrition. The child in the developing period is a strong body; The elderly need to take more intake of digestive function deterioration and reduced absorption capacity.

Beef is rich in iron that is easily absorbed by the human body, which transports oxygen and energy to all parts of the body, all by relying on the heme of red blood cells in the blood. And its composition cannot be lacking in iron. There are 2 types of iron contained in food, and women are prone to anemia, so it is important to prevent anemia for those who want to stay vibrant.

To Carrefour or Pricemart there are beef loins for sale.

It's the kind of 32 yuan 500 grams, don't buy the kind of neat 16 yuan 500 grams of purple onion called "veal steak", a lettuce, an imported lemon, two tomatoes, try to be a better cream salad.

A small grass-like seasoning called tarregon, as well as cumin, both of which are either Carrefour or.

Pricemart sells them all, looking for them in imported spices, and the packaging looks like McCormien's black pepper vials.

Method: Wash the raw steak with water, then add sesame oil, light soy sauce, and dark soy sauce, which are added in a ratio of 1:1:1.

Then put a small amount of dry red (so many small cups of white wine are good, of course, if you have a 30-year-old whiskey, you can also put a little, be careful, don't put too much wine), and an appropriate amount of shredded onion.

Sugar, monosodium glutamate, black pepper, white pepper, pepper and salt in moderation, it depends on your talent for cooking.

Stir the steak with the seasoning as above, and try to soak the steak in the seasoning.

Soak it for 20 minutes, of course, the longer it soaks, the more flavorful it gets.

In this interval, wash the onion, lettuce, tomato and cut into thin strips, the finer the better, and cut the tomato into small pieces.

Serve in a large bowl and mix with the salad for a while.

Then add an appropriate amount of blending oil to the pan, you don't have to put too much, it's about the same as spreading eggs.

Heat the oil until it is 7 hot, put the steak in the pan and fry for 1 minute on each side over medium heat, so that it comes out with 5 ripe.

If you want to eat raw or cooked, you can adjust the time.

Once the steak is out of the pan, sprinkle the tarregon on and you'll smell it right away, then add the black pepper to taste.

Finally, squeeze a few drops of lemon juice onto the steak.

Then hurry up and eat it hot, I personally recommend eating it in the kitchen, because once it is a little cold, the taste is much worse.

After eating one piece, fry the next one. At this time, it is best to have a seal next to you to help you mix the salad, you can add some more.

Sugar in the salad, don't skimp on the salad dressing, the Holomen is a little better than the Cupy.

If only you could go into the kitchen of a western restaurant and see how their steaks are made and the seasonings they use.

How nice it would be.

However, the taste of this kind of seal premium steak is very good, and the gap with the 200 yuan sirloin steak may only be there.

In terms of the raw materials of steak, 200 yuan a 250-gram steak can not be enjoyed every day, and a piece is not enjoyable.

It's better to make it yourself and eat as much as you want.

It is recommended to buy a better pan and a better kitchen condition, otherwise it will lose the atmosphere of Western food.