How do you cook Daddy Kitchen original cut sirloin steak?

Today's appetizing and nutritious soup recipe, I have seen what I posted on Weibo before that it is very similar to beef borscht, but I feel more delicious, because my son is very appreciative, after eating steak and radish mushrooms, he didn't even leave a drop of soup in the end. Let's learn beef knowledge: Beef contains a balanced amount of essential amino acids, and the protein contained in food will be decomposed 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 supplied from food.

Essential amino acids - 8 types for adults and 2 types for children to make 10 types, another characteristic of beef is that it contains amino acids that contain 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.

Ingredients: 3 servings.

Steak 500 g.

Accessories. 1 carrot.

1 tomato.

1 onion. 2 large ingredients.

2 bay leaves. 1 tablespoon of red wine.

Tomato sauce 3 boiled.

1 tablespoon of salt. A pinch of chicken bouillon.

A pinch of pepper.

Step 1: A complete list of tomato stewed steaks.

Cut the steak into cubes and bring to a boil in a pot of cold water and rinse.

Step 2: Tomato stewed steak**.

Add oil to the pan and sauté the chopped onion, spices and bay leaves.

Step 3: A home-cooked recipe for stewed steak with tomatoes.

Add the chopped tomatoes and continue to stir-fry for a while.

Step 4: A simple way to stew steak with tomato.

Add the steak and tomato sauce and stir well.

Step 5: How to eat stewed steak with tomato.

Cook red wine, add an appropriate amount of water and transfer it to the Joyoung electric pressure cooker, and rotate the button to select the beef and sheep function (the time is about 25 minutes).

Step 6: How to cook steak with tomato.

After the exhaust, turn on and add the chopped carrot cubes and mushrooms, add the pepper and continue to select the soup function.

Step 7: How to fry stewed steak with tomato.

About 10 minutes, add some chicken essence and salt when eating.

Finished product drawing. Cooking skills.

Dance language: The pressure cooker time is different for each family, please increase or decrease the time according to the actual situation.

Marinate with pepper cooking wine, fry in a pan with a little oil, eight ripe, nine ripe or fully cooked, and grasp it according to your taste. Now there is a kind of pan that specializes in frying dumplings and steaks, which is quite good.

Ingredients: 600g steak.

Accessories: appropriate amount of cauliflower, appropriate amount of carrot, appropriate amount of spices, appropriate amount of steak sauce.

The preparation of frying steak.

1. Ingredients: steak.

2. Ingredients: cauliflower, carrot.

3. Cut the cauliflower into small pieces, peel and slice the carrots.

4. Steam the cauliflower and carrots in a steamer over high heat.

5. Put the steamed cauliflower and carrot on a plate for later use.

6. Heat the pan and turn the heat to low heat and put in the steak, the steak is very large and very thick, you need to be patient and slow frying.

7. After frying one side, turn it over and fry the other side.

8. Sprinkle with an appropriate amount of herbs, so that both sides of the steak are evenly coated with herbs, and fry until seven are ripe.

9. Place the steak in a plate with cauliflower.

10. Pour steak sauce over the steak and serve.

Ingredients: Thickly cut sirloin steak 3 cm about 430 grams.

Black pepper Sea salt.

Olive oil butter grams.

2 bell peppers.

1 garlic custrum.

Rosemary This is a thickly sliced sirloin steak, isn't it fragrant.

Australia 239 factory M6 grain-fed Wagyu sirloin, let the factory do 3 cm thick cutting, natural thawing, never use the microwave oven to thaw, do not use warm water to thaw.

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After thawing, use a kitchen paper towel to absorb the blood on the surface, cut off part of the oil edge, and don't throw away the oil edge. Sprinkle the steak with crushed black pepper and sea salt on both sides, black pepper is good from India and Vietnam, salt with sea salt powder salt, smear with a little olive oil, and marinate for 10 minutes.

After the oven is preheated, the upper and lower temperatures are adjusted to 95 degrees and sent to the oven to simmer on low temperature for 20 minutes. The purpose of the low temperature is to evenly heat the thick-cut steak, and then to create a gradient transition between the surface and the inside when it is fried again.

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Prepare the side dish when the steak is grilled, and today I used bell peppers, which are fried in a pan until they are half-cooked and set aside.

After 20 minutes, the steak is already full of aroma, but the surface is still raw, and there is no blood and water, because the oven makes the surface of the steak play a role in locking in water.

At this time, the oven does not need to be turned off, and the side dishes such as bell peppers are put on the dinner plate and put them in the oven to keep warm.

You don't need to put oil in the pan, just rub the pan a few times with the sirloin oil you just cut, turn on high heat, and remember to fry the steak on high heat, high temperature.

The steak was put into the pan, because it was a thick cut, and the meat was sandwiched with a steak clip, and the edges were sealed vertically, and then it was fried flat, this time I used 90 seconds on both sides. Remember to burn the whole time, don't be afraid of burning.

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After frying on both sides, turn to low heat, remember to turn to low heat, otherwise the steak is easy to overfry, add garlic rosemary to increase the flavor, add a piece of butter, melt the butter and pour it on the steak, turn it over and do the same, about 2 or 3 minutes.

Take the plate out of the oven and place the fried steak on the table to deprive the meat, by which time the side dishes are fully cooked and the plate is hot, so there is no need to cover or foil to keep the meat warm. It takes 5 minutes to let the meat rise, but it is important that the process of the steak cooling from high temperature to 60 degrees is the process of slowly melting the fat inside, which can greatly enhance the taste.

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If necessary, you can sprinkle some sea salt and black pepper to experience the feeling of coarse salt bursting in the mouth, and the local tyrant recommends using the French salt flower. Finally, thanksgiving, start, second light!

Sirloin steak is juicy and very tender after frying.

First, the steak is marinated to taste, then the sauce of the steak is ready, and finally the side dishes are processed, the side dishes are plated, then the pan is burned until it smokes, then the cold oil is added and the steak is fried on one side, then on the frying side, and finally fried on medium heat until it is ripe. Finish with sauce.

How to fry sirloin steak:

1. Prepare raw materials

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

2. Broken ribs

After the steak is thawed, use kitchen paper to absorb the surface moisture, and then beat the steak in a plastic bag to break the tendons so that it will not shrink when frying. Spread the butter evenly on both sides and set aside.

3. Frying

When frying sirloin steak, it is important to be able to quickly heat the surface of the beef to produce a large number of spice molecules, but not to break the cell wall of the meat. Therefore, it is best to use a thick-bottomed iron pot, because the thick pig iron conducts heat evenly and heats quickly, so as to bring out the original taste of beef to the extreme.

Heat a potted pan, then add the sirloin steak and fry on one side over high heat for 2 minutes.

4. Turn over

Cook for 2 minutes, then turn it over, sprinkle some black pepper and salt and fry for another 2 minutes, squeezing some lemon juice on the surface and drizzling it over (by this time it is already 5 ripe). Turn it over again, guess the black pepper and salt and fry for 2 minutes (if you like to eat a little tender, this step will be saved, and if you want to eat a little more cooked, you can fry it for 2 minutes more, at this time it is almost medium-rare). Spike socks.

5. Garnishes

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

The method of frying sirloin steak is as follows:

Tools Ingredients: sirloin steak, kitchen paper towels, salt, olive oil, brushes, pan pan, butter, garlic cloves, rosemary.

1. Pour out the blood water after opening the steak, remember not to rinse with water, and directly use kitchen paper towels to blot the remaining blood water.

2. Sprinkle salt and olive oil on the steak, remembering to have both sides, and let it sit for 10 minutes.

3. Put a small amount of olive oil in a frying pan, add the steak after the oil is hot, fry for about a minute on one side, and then turn over the other side for about a minute, the fire is not too big.

4. At the same time, remember to seal the edges.

5. After sealing the edges, add Luchun butter, garlic cloves, and rosemary, fry one side for half a minute, and then turn over the other side and fry for half a minute.

6. Don't cut the steak in a hurry after it comes out of the pot, let it stand for a minute and then cut it into pieces, if you cut it immediately out of the pot, a lot of blood will flow out.

Ingredients: 1 sirloin steak, appropriate amount of black pepper, appropriate amount of sea salt, 2 sprigs of rosemary, appropriate amount of butter, appropriate amount of black pepper paste, 3 broccoli, 1 shiitake mushroom, half a small onion. Defrost the steak in advance with bi, and use a paper towel to absorb the water.

Sprinkle with ground black pepper and some sea salt and spread evenly. Remove the leaves from the rosemary, knead and sprinkle on the surface of the steak and marinate for 10 minutes. Heat a pan and pour in the liquid butter.

Preparation of sirloin steak:

1. Ingredients: 1 sirloin steak, appropriate amount of black pepper, appropriate amount of sea salt, 2 sprigs of rosemary, appropriate amount of butter, appropriate amount of black pepper sauce, 3 broccoli, 1 shiitake mushroom, half an onion.

2. Defrost the steak in advance and use a paper towel to absorb the water.

3. Sprinkle with black pepper and an appropriate amount of sea salt and spread evenly.

4. Remove the leaves of the rosemary, knead and sprinkle on the surface of the steak, and marinate for 10 minutes.

5. Heat a frying pan and pour in the butter of the liquid pin cavity.

6. Heat the steak and add it.

Turn over after a few minutes, fry and turn off the heat.

Sirloin steak, also known as sirloin steak or newyorkstrip (beef tenderloin, beef loin), contains a certain amount of fat, because it is a beef tenderloin, with a circle of white tendons on the extension of the meat, the meat is delicate, and the best sirloin will be tender to the point that it melts in the mouth. Sirloin steak has a little more toughness than filet mignon, so it has more steak flavor in the mouth. When eating, it is best to eat it with 5 to 8 medium rare, suitable for young people and people with good teeth, and it is best not to overcook

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 it well: it is necessary to be able to heat the surface of the beef quickly to produce a large number of spice molecules, and not to break 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 the pit pot, put in the sirloin steak, and fry on one side 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 (if you like to eat a little 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-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

Steps to fry sirloin steak.

Steps to fry sirloin steak: 1 1 Unpack the steak and thaw it at room temperature.

Steps to fry sirloin steak: 2 2 Prepare the trimmings.

Steps to fry sirloin steak: 3 3 Wash the broccoli and break it into small florets, peel the potatoes and cut them into lattices.

Steps to fry sirloin steak: 4 4 Use blotting paper to absorb the moisture from the surface of the thawed steak.

Steps to fry sirloin steak: 5 5 Fill the pot with water, add a little salt and a few drops of oil to boil, blanch the broccoli, rinse and drain.

Steps to fry sirloin steak: 6 6 Heat half of the seasoning oil in a separate pan, and put the potato grids into the pan.

Steps to fry sirloin steak: 7 7 Fry until golden brown and take out.

Steps to fry sirloin steak: 8 8 Stack with broccoli on a plate.

Steps to fry sirloin steak: 9 9 Keep the pan on heat and add the other half of the seasoning oil.

The recipe for frying sirloin steak is done sleepy steps: 10 10 Place the steak in a pan.

Steps to fry sirloin steak: 11 11 Medium heat, fry the steak on both sides and color.

Steps to fry sirloin steak: 12 12Place the steak on a plate with the side dish and squeeze it with black pepper sauce.

How to fry sirloin steak preparation.

Thaw the steak and put it in the refrigerator for 6-8 hours, and use kitchen paper to absorb the blood on the surface.

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Heat the pan over high heat, float your hands on the surface of the pan, feel the temperature, it must be very, very hot!

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This time, the steak is fried with stripes, first vertically for half a minute, and then horizontally for one minute.

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After turning over, fry for another minute horizontally and vertically, then fry the oil tendons of the steak sideways, sprinkle black pepper and sea salt on both sides, and let stand for 3-5 minutes!

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I wanted to take a panoramic photo, but I found that if I didn't eat it again, I wouldn't be able to eat it at all.

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