What is Steak Three Stage Temperature Permeation Method Frying Method 5

350 degrees is sufficient.

Ingredients: steak, mushrooms, okra, butter, black pepper grapefruit juice.

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

5. Finally, after all the frying is done, you only need to put it on a plate and eat it.

The steak is generally controlled at about 350 for the electric grill, and the specific method is as follows:

Ingredients: steak, mushrooms, okra, butter, black pepper and yuzu juice.

1. Put butter in the electric grill and fry the steak over medium heat 350 until the steak is medium cooked.

2. Fry the side dishes at the same time.

3. Turn up the heat and fry for 90 seconds on each side.

4. Pour in a little black pepper orange juice.

5. Serve on a plate.

1. Divide the beef into a knife with a thickness of 2 cm, because there are a lot of tendons in the meat, use the meat to loosen the meat, and cut a few times with a tendon knife.

2. Feed it with a little salt, pepper, red wine or brandy (to remove the peculiar smell and increase the flavor), and the time is good for half an hour;

3. Use beef butter when frying, that is, the salty one (if there is no butter, use olive oil or salad oil instead).

4. Ignition, change medium heat to low heat, and put beef after the butter melts;

5. Generally, every 30 seconds is a medium cooked turn, after both sides are turned once, the next turn over duration should be shortened, that is, it will be half cooked in about 2 minutes.

6. You can pour some black pepper juice when eating.

Regarding the degree of raw and cooked steak, it is called "several ripe" in Western food.

3. Ripening: Cut the steak and see that only the upper and lower layers of the section are gray-brown, during which 70 The meat is red and has a lot of blood.

5. Mature: cut the steak and see the cross-section**50 The meat is red with a small amount of blood.

7. Ripe to fully cooked: cut the steak and see that there is only a narrow red line on the cross-section**, and the blood in the meat is nearly dry.

Westerners love to eat the more raw steak, because this steak has moderate oil content and a little blood, and the taste is very delicious. Orientals are more preferred.

7 ripe, because I am afraid of seeing blood in the flesh, so I think that the less blood and water, the better.

About beef: There are many types of steaks, and there are four common ones:

Tender beef tenderloin, beef tenderloin), also known as fillet (filet), is the most tender meat on the beef loin, almost no fat, so it is very popular with friends who love lean meat, because the meat is tender, fried into 3 ripe, 5 ripe and 7 ripe.

Naked eye steak), both lean and fatty meat, because it contains a certain amount of fat, this kind of meat fried and roasted taste is more fragrant, do not over-fry when eating, 3 ripe is the best.

Sirloin steak, beef tenderloin), contains a certain amount of fat, because it is beef tenderloin, in the extension of the meat with a circle of white tendons, the overall taste of toughness, hard meat, chewy, suitable for young people and people with good teeth to eat, eat, cut the meat with tendons and meat together, in addition to not overcooked.

T-bone steak), in a T-shape, is the backbone of the cow's back, T-shaped on both sides of the amount of more and one side of the amount of less, the amount is more of the naked eye, the amount of slightly smaller is filet, this kind of steak is more common in American restaurants, due to the French cuisine is exquisite, for the larger quantity and rougher quality of the T-bone steak is less used.

1. Prepare the ingredients: 500g sirloin steak (divided into three slices), 40g of butter, 1 lemon, about 300g of various vegetables, 10g of black pepper, 10g of salt

2. 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.

3. When frying sirloin steak, it is necessary to grasp well: it is necessary to be able to quickly heat the surface of the beef 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 heats quickly, so as to give full play to the original taste of beef Heat a potted pot, put in the sirloin steak, and fry on one side over a fierce fire for 2 minutes 4. Turn it over, sprinkle some black pepper and salt and fry for another 2 minutes, squeeze some lemon juice on the surface and pour it on (5 is ripe) 5, turn it over again, Sprinkle black pepper and salt and fry for 2 minutes (I like to eat tender, this step is saved, I still feel more relieved to be cooked, so I fried it for 2 minutes more, and it is already medium-cooked).

6. 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.

7. Eat vegetables with steak

Cook the steak for 2-3 minutes on both sides. Here's how to do it, first prepare the ingredients: steak: 150 grams, oil: 8 grams, black pepper paste: 20 grams, onion: 10 grams, broccoli: 40 grams, carrots: 15 grams.

1. Wash the steak with water, then drain and set aside.

2. Wash and cut the onion into pieces, wash and peel the carrots and cut them into your favorite shape, wash and break the broccoli into small florets for later use.

3. Add an appropriate amount of water, a little salt and oil to boil, then put broccoli and carrots into the pot and blanch the water, then take them out and drain the water.

4. Heat the oil from the pan, then put the steak into the pan and fry for 2-3 minutes on both sides.

5. Prepare a plate, put onions, steak on top of the onions, and then serve with broccoli and carrots, drizzle with black pepper sauce and enjoy.

Method 1:

The first step is to marinate the steak with spices, and the second step is to bake it in the oven for a few minutes (in fact, if you can make it, you can do it without grilling);

Step 3: Find a frying pan and lightly butter it (it's okay to leave it alone) and fry the steak a little.

Forget about the fact that when frauring or frying the steak, use a smaller pan to make a sauce with butter and spices (use your imagination) and pour the sauce over the side of the steak on the plate.

The resulting steak is not too raw.

Finally, don't do it at five o'clock, it's better to wait until seven or eight o'clock, after dark, you have to have red wine, candles, and you have to sit facing each other, and by the way, get a small basket of flowers in it, and do the rest of the work. That's what the books say.

The beef should not be too thick, pat it with the back of a knife, marinate with a little red wine and salt and chopped onion for 20 minutes, use olive oil, and bake it over slow heat with salad oil and a little butter, is there any crushed cheese? It should be sprinkled with a little at the end and served with cumin. By the way, you also have to find some carrots and onions, chop small cubes and stir-fry in butter until fragrant, add some marinade, forget if there is no marinade, add some red wine salt (the salt should be just right, not too salty) open it slightly, and finally thicken it and pour it on the prepared steak.

It's best served with some sauce and chili sauce.

Fry the steak on both sides in the pan and remove from the pan. Then it will be medium-cooked. (Fry one side for half a minute.) Don't go to a minute. ）

I'm the head chef of a western restaurant, and there are a few points about frying steak.

1. Put less oil, and more will be fried.

2. Don't always turn it, the moisture inside will be lost if you always turn it, and the taste is not good3, if you are at home, put some baking soda, which can play the role of "tender meat powder" 4, to put it simply, the general thick steak, fry for 3 minutes on each side is the standard five ripe, and fry it for one more minute every time you add a ripe.

hello！I am a simple and easy to learn, short time-consuming, and full of mood and ritual. With some red wine, a salad, and a fried steak, you can eat it at home as chic as a Western restaurant

When it comes to frying steaks, I'm definitely the most professional.

1. First of all, you have to heat the pan and put butter, if it is useless, you can use other oil, 2. Change the heat to medium, put in the onion, and lay it flat and put a layer.

3. Then almost the aroma comes out, and the pot is also very hot (the pot should be very hot, so that when the steak is put into the pot, the high temperature will quickly seal the surface of the meat, so that the delicious juice will remain inside) spread the steak on the onion and fry it for about 3 minutes, according to the personal taste, the longer the harder it becomes.

4. Fry the reverse side for another 2 minutes, you can sprinkle a little salt appropriately according to personal taste, but be sure to put salt after cooking, because if you put it first, it will suck out the juice in the meat and affect the tenderness of the meat).

5. Stir-fry the sauce for 1 minute.

Note, you can use a spatula to press the beef during the frying process, if it is very hard, it means that it is very cooked, if it is still soft, it means that it is ripe, but some people love to eat this kind of soft, I generally eat 9 ripe, a little chewy.

Freeze to room temperature, wipe off the water, apply black pepper evenly, add the steak in a hot pan until it smokes, fry for two minutes, turn over and fry for another half a minute (both sides) and fry on the side, and let it sit for three minutes.

Hello, the depth of the fried steak is medium-rare, the inside of the steak is mainly light gray brown, mixed with pink, with a hint of blood. The temperature is not fixed, mainly depending on the form of beef performance, generally speaking, about 150-200 degrees.

1.Place the pan on the induction cooker and heat until it smokes, pour in about 10-15 grams of blended oil (or an appropriate amount of butter), pick up the pan and swim slightly, so that the oil in the pan is evenly distributed at the bottom.

2.Fry the thawed steak in a pan over medium heat. Fry on the first side for 20-30 seconds.

3.After the blood seeps out, turn over the other side and fry for 20-30 seconds, and fry 5-6 times on both sides before use, at this time the maturity is about 7-8 medium cooked.

4.Heat up the fresh green pepper paste, drizzle over the steak and serve with the garnish.