How do you cook a steak at home to make it charred on the outside and tender on the inside?

One is to choose a better steak, lazy rice is filet mignon, which is the part of the cow with the least movement, tender and the least fat;

Second, pay attention to the frying time, filet does not need to fry for too long, both sides of the reddish brown can be fried, remember to lock the edge;

Third, pour oil: butter frying is very fragrant, and use a spoon to fry the oil on the edge of the pan and then pour it back on the steak, so that the fragrance spreads, and the meat will not become dry and woody;

Fourth, the steak is left to stand for five minutes before slicing, so that the gravy inside can be locked;

Fifth, the presentation is good-looking, put some edible decorations, not only look comfortable, but also rich in eating, and will not get tired.

Cook the steak at home, and do these things well to ensure that the steak is charred on the outside and tender on the inside, and it is very delicious.

1. Defrost naturally.

Whether it's a ready-made steak bought at the supermarket or cutting it yourself, don't fry the steak directly from the fridge. Be sure to take it out in advance, and after thawing it naturally, sprinkle the black pepper and other seasonings evenly, marinate for a while and then fry in the pan. Before putting into the pot, remember to use a kitchen paper towel to absorb the moisture.

2. Heat the pan and bring the butter to a boil before putting the steak.

3. You can fry some shredded onions together to remove the fishy smell.

4. Don't fry the steak for too long, it's easy to get old. Flip the steak to see that there is no moisture, both sides are discolored, and fry it for a little longer.

5. The fried steak will taste better if it is left for a while before eating.

1. Put a little cooking oil in the pan and heat the pot over high heat until it is particularly hot and smoking. Remove the steak from the pan and be safe. Do not put in the pepper at this time, as the pot is hot and the pepper will burn out.

The high temperature coats the steak with a caramel-colored crust called the Maillard reaction, which is the reaction between protein and sugar when heated to make the steak delicious.

2. Look if the steak is cooked or not, don't cut the steak, that will cause the juice to be lost. 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.

If you want to fry steak at home, you need to master three points if you want to be charred on the outside and tender on the inside.

1. Butter. Frying steak in butter is the best way to bring out the richness of the beef. And don't put too little butter, it will be easy to burn if you put too little.

2. Time. If you want the steak to be charred on the outside and tender on the inside, about seven or eight medium-rare, you can fry it for four minutes on one side, and then fry it for another three minutes when you turn it over.

3. Heat. Stir-fry steak at home over high heat, which is the best way to quickly dry and burn the surface, and the gravy inside will be locked in the meat, achieving a charred taste on the outside and tender on the inside. If you fry it over low heat, the steak will be dried out of juice from the inside out, and it will taste very dry and woody!

First of all, the pot should be very hot, so that when the steak is put into the pan, the high temperature will quickly seal the surface of the meat, allowing the delicious juice to remain inside. You can fry the steak with vegetable oil, you can also use butter, if conditions permit, it is best to use olive oil, because it is not fried, so you don't need too much oil, a thin layer is fine. Steaks are generally medium-rare, medium-rare, medium-rare, and fully rare, depending on how long they are fried.

Finally, add salt and ground black pepper.

Ingredients: 2 Australian steaks, the basic principles of frying steak: use high and medium heat when heating the pan to fully increase the temperature, which is not only easy to form a coking layer, but also avoids the phenomenon of pinching and chewing; After the steak is put into the pan, reduce the heat to medium-low and fry slowly.

When frying the steak, brush the pan with cooking oil first, and then wait until the pan is hot before adding about 5 grams of butter steak to make it even more delicious. When the oil is ready, put the steak. Note that the steak must be flat, if there is a particularly thick steak, it can be thinned appropriately, otherwise it will cause uneven heating and affect the taste of the steak.

Generally speaking, seven or eight ripe steaks can be fried for two minutes, of course, there will be differences depending on the heat and pot. If the steak is thick, after both sides are fried, you can hold the meat upright and continue to fry it for a while, blocking the gravy around and preventing the juice from flowing out from the side. Finally, prepare some fruits and vegetables, and the decoration will look good and taste good.

Features: Burnt on the outside, fresh on the inside.

If the steak is too low the initial heat in the pot, it will slow down the dehydration rate of the surface of the steak when it is fried, which will cause the juice in the steak to overflow more, and the temperature in the pot will be reduced if the juice in the steak is more, and the temperature in the pot will be reduced if the juice is more, which will cause the phenomenon of boiling beef in more water, and the steak will be old and woody, it is difficult to form a caramelized appearance and a delicate taste of meat.

1. Take the steak out of the refrigerator an hour in advance to return to room temperature, and after 1 hour, use kitchen paper to absorb the surface moisture as much as possible, and rub it with coarse salt.

2 Grind the black pepper and garlic, drizzle with olive oil, turn over and repeat the same operation. No need to marinate, let it sit for another 5-10 minutes, dry boil the pot until it is piping hot, and when it is burned, you can take a piece of garlic and cut it and set aside.

3.When the steak is marinated, it has been blessed with olive oil, no oil is added to the pot, and the steak is thrown down directly after it is cooked, and I have a thickness of 2cm, and it will be good for 2 minutes on each side.

4.Rest the steak for 2-3 minutes to allow it to reabsorb the juices, otherwise the juice will overflow when you cut it, and while waiting, gently spread the steak with garlic sections.

5.Take a small piece of butter and spread it as well, you can cut it and put it on a plate after the steak is rested, what is left on the plate is the essence of the gravy, cut the lemon and squeeze a little juice to mix well.

Unpack and let it sit at room temperature for 5 minutes to de-ice naturally, then add butter to fry the steak and it will become tender.

Ingredients: 300g steak, 1 egg, 1 pack of butter, 30g greens.

1. Prepare bagged steaks, and if you don't want to go to the supermarket, you can buy them online.

2. Unpack and leave at room temperature for 5 minutes.

3. Heat a frying pan, then add the butter and melt over low heat.

4. Once the butter is melted, add the steak.

5. If the pan is big enough, you can fry an egg next to the steak.

6. Eggs are easy to cook, fry until both sides are golden brown.

7. Fry the steak on the front for 3 minutes, then on the back.

8. After the eggs are fried, put the lettuce in the pan.

9. Fry the front and back for 5 minutes, then put it on a plate.

Answer: 1. Ingredients needed to make fried steak:

150g steak, appropriate amount of butter, appropriate amount of onion, appropriate amount of broccoli, appropriate amount of carrot, appropriate amount of black pepper sauce.

Second, the method of frying steak:

1. Wash the onions.

2. Wash the broccoli.

3. Wash the carrots.

4. Cut the onion into cubes, cut the carrots into cubes, and break the broccoli into small florets.

5. Add water to a boiling pot, add a little salt and oil to make light oil and brine, blanch broccoli and carrots in the pot and drain the water.

6. Heat the iron pan and fry the steak in the pan. Turn the steak over and fry on the other side. Serve after frying.

7. Add butter to a pot and melt.

8. Fry the steak in a pan over low heat.

9. Fry one side and then the other.

10. Finally, fry the steak and put it on a plate.

How to fry the steak to be delicious and tender.

1. Choose a pan with a thick bottom: The choice of tender tools for cutting out the steak is very important, and it is of course better to use a pan that specializes in frying steaks. The pot with a thick bottom has good heat preservation performance, and the steak can maintain a certain temperature after being put down, and it will not cool down immediately.

2. Choose a steak with a thickness of about two centimeters: The steak should be a thick piece of meat, and the heat of the thinly cut steak is difficult to master, and it is easy to fry it, and it cannot achieve the taste of charred on the outside and tender on the inside. But if the steak is too thick, more than three to four centimeters thick, it is also not recommended for beginners to try it.

Because three or four centimeters of thick-cut steak should be put into the oven to continue cooking after frying on both sides, the requirements for heat are also relatively high. Otherwise, if you simply use a frying pan to fry the steak, even if the surface of the steak is shriveled, the inside of the steak may not be able to fry until it is hot.

3. Let stand before putting it in the pot: Whether it is fresh steak or frozen steak, you can't put it in the pot immediately after you buy it, and you should let it stand for a while. If the temperature of the meat is low, the corresponding cooking time will be extended, and the cooking time can be shortened when the steak is fully warmed up, which invisibly reduces the loss of water during the steak frying process, making the steak more tender and juicy.

If there is some moisture on the surface of the steak, it must be dried with a paper towel, otherwise the moisture will also prolong the cooking time.

4. The temperature of the pan must be high: the temperature of frying steak must be high, put in salad oil and butter when the pot is about to smoke on high heat, and keep the steak on high heat to make the surface of the steak quickly carbonized and lock in moisture, so that even if it is fried until nine mature, the meat will not be too old.

1. Knock the steak loose with the back of a knife, then use vegetable oil or peanut oil or grapeseed oil (do not use olive oil because olive oil cannot be heated) evenly spread a layer, and then sprinkle with black pepper (freshly ground, anyway, the more advanced the more fragrant, we all understand) Oiling is said to be for the steak to be evenly heated, and I did it as mentioned in other recipes.

2. Then put it in a fresh-keeping bag and seal it, and soak it in warm water at about 60 degrees (between 45-85 degrees) for about half an hour to one hour. This is the most important of the points!

3. Sprinkle salt when the side dishes are cooked, this is very simple, I will fry it in butter, which is more fragrant. It can also be boiled in water, then mixed with butter while hot.

4. Take the steak out of the warm water (in fact, it is cooked) and put a lot of gravy in a frying pan and fry the butter and onion slightly until the surface is slightly charred. Children's shoes that don't like onions can omit onions, and if the taste is not enough, you can add some salt and black pepper.

5. Finally, put on a plate, this is also the way to keep the steak tender and retain the gravy, the plate must be hot.

The way to fry a steak for a delicious and tender way is:Ingredients: 1 filet mignon, 5 ml of olive oil, pepper sauce to taste. Excipients: 5 ml olive oil, pepper sauce to taste.

1. Prepare steak, olive oil and pepper sauce in the spring.

2. Put olive oil in a pot and heat over high heat.

3. Fry the steak for 1 minute on each side.

4. Remove from the pot and sprinkle with an appropriate amount of pepper and dry sauce.

5. Finished products. <>

If you don't cook the steak through, it will be tender.

The taste of thick steak is incomparable, but it is easy to be battered on the outside and raw on the inside.

Materials. Beef (eye meat) 1 piece.

Butter in a small box.

Garlic to taste. Salt to taste.

Black pepper to taste.

The steps to make it super easy to fry thick steaks.

Save the practice to your phone.

Step 1<>

If you eat it at noon, marinate the beef at more than ten o'clock, use the eye meat of Horqin, sprinkle salt and black pepper on one side, pay attention to the black pepper and put less black pepper, because it is easy to paste after heating for a long time, and it will be marinated for an hour or two.

Step 2: Use low heat throughout the process.

Step 3<>

Melt the butter. I used the small box of Duo Mei Xian.

Step 4<>

Add the garlic and give it a slight hint of flavor. Actually, garlic is not necessary, but the fried garlic is sweet and glutinous, and I think it tastes better than beef.

Step 5<>

Sprinkle the seasoning side down into the pan and turn on the timer for 15 minutes. Sprinkle seasoning on the flushed side and shake the pan from time to time.

Step 6<>

Seven and a half minutes passed, turned over. Never press the beef with a spatula during the whole process.

Step 7<>

15 minutes have passed, let it stand for 3 minutes, lock the gravy, and eat! I'm about seven or eight medium-rare at this time. The time can be adjusted to your liking.

1. Cut the steak into 2 cm thick and loosen the meat with a knife.

2. Smear a small amount of salt, black pepper and red wine on both sides of the steak, wrap it in plastic wrap and put it in the refrigerator for 2 hours.

3. Wash the lettuce, peel the potatoes, and cut into strips for later use.

4. Put olive oil in a pan and fry the potato strips over high heat.

5. Sprinkle salt after frying the potato strips and put them on a plate.

6. Add some olive oil to the pan and fry the steak over medium heat, frying on both sides for 2 minutes.

7. Add a small amount of pepper and red wine and fry for a few seconds before you can put it on the plate.

1. Rub a little oil on both sides of the steak, sprinkle with a little sea salt, and let it sit for a few minutes.

2. Heat the pan over high heat, the temperature is above 200 degrees, pour a little oil on the bottom of the pot when you see smoke in the pot, continue to burn until there is smoke, put the steak into the pot, don't move, because the temperature is very high, you will soon see that the side of the steak touching the pot becomes burnt yellow, turn it over and bake the other side, if you don't have enough experience, you can lift the bottom when grilling the steak to see if it turns brown and then turn over.

3. After both sides are browned, put it in the oven at 250 degrees and bake it for 6 minutes, so that the steak is medium-rare, and 12 minutes is medium-rare, and the baking time can be decided according to your preference.

4. After baking, take out the steak and put it on a plate, at this time it is not suitable to eat immediately, you should let the steak relax for a few minutes before eating the best taste.

5. Slice the small onion and mushrooms, put a little oil in the pot, fry the small onions and mushrooms until fragrant, cook in red wine, and add salt. Serve with steak.