How to cook a delicious steak at home

I believe that many friends like to taste steak, eating steak in a Western restaurant, not only is it expensive, but in case you eat unpalatable steak, it is also a waste of your own money, after all, no one's money is blown by the wind. Many friends will choose to make their own steak, such steak is clean and hygienic, and ** relatively cheap, the portion is sufficient, so do you know how to fry a delicious steak at home?

First of all, I will introduce you to a fast steak, this kind of steak can be bought in the supermarket, you must keep your eyes open when you go to the supermarket to buy packaged fast steak, because if you are not careful, you may buy synthetic beef, don't be greedy for a small cheap buy ** steak. Instant steak is marinated and has a variety of flavors, but the important thing is that this steak is moderately thin and easy to cook, and for those who don't know how to marinate steak, the steak that comes out of this way is almost no different from the taste of a Western restaurant, and I personally like it very much.

If you don't feel that the fast steak is satisfactory to you, then you might as well try making a steak yourself, go to the supermarket and buy a fresh steak to absorb the moisture on the surface, and if the steak is taken out of the refrigerator, you can also put it directly on the pan to fry. The steak can be simply marinated, smeared on both sides with black pepper, heat a piece of butter in the pan, put the steak into the pan, fry it for about 1 minute on one side and turn it over, fry it on both sides to your favorite doneness, if you like to eat crispy skin then burn it a little, if you like to eat the meat tender, then it is a good time, and fry it until it is 7 minutes cooked.

When frying steak, you can also add your favorite ingredients, such as garlic, onions, green onions, shallots, fennel, rosemary, etc., and you can also use the edge of the plate to fry some potatoes, tomatoes, pasta, eggs, and the food you like to eat can basically be fried on an iron plate, so that a simple steak meal is made, not only delicious, but also can fill the stomach, go and try it for your family.

If I tell you a steak recipe that I can't remember, it's better to tell you a few key points, and if you implement these points, you can fry a delicious steak, and after reaching this basic condition, it's not too late to further sublimate your steak cooking level by referring to various recipes.

Steak to room temperature. Steaks cooked at home are taken out of the refrigerator, either frozen or chilled, generally below 5 degrees Celsius, and need to be put in the air at room temperature first. The room temperature here is 20 degrees or more.

If in winter, it is difficult to heat up or the guests at home are in a hurry, you can take the steak out of the refrigerator, do not open the vacuum packaging or put it in your own vacuum-sealed bag, if not, empty the air with double plastic wrap instead, put it in a basin of warm water at more than 30 degrees and wait for the steak to heat up. How to grasp more than 30 degrees? The water coming out of the water heater can be adjusted to 37 degrees.

Steak tendon break filet and the naked eye do not need to break the tendon, sirloin recommends breaking the tendon. Of course, constant is not a big problem.

<> pre-apply the seasoning. It's best to spread the dressing on the steak 20 minutes in advance. Freshly ground black pepper and freshly ground sea salt are best if available. If not, I had to use local materials.

Fry over high heat. Have a loud sizzling sound. It is the most difficult to grasp the maturity, and the true meaning of the maturity cannot be comprehended without failing a few times, so I will not repeat it here.

After the steak is served, wait 7-8 minutes before cutting it and eating. This process is called juice harvesting.

Forgot to say the most important point. The most important thing is the selection of steak ingredients. I personally tested that when I first learned to make steak, the effect of good steak and bad steak was very different, and it can be said that when I didn't know how to fry, it was good for the naked eye, and the effect was also very good.

In fact, the first thing to fry is to fry the steak with olive oil, and you can put some butter or rosemary in the frying process, which will be very easy to remember.

The main thing is to have fresh beef. In the process of frying steak, be sure to take care to fry it over a simmer and not over high heat to prevent frying. Affects the taste.

The key to making a delicious steak is to control the oil temperature, wash and cut the prepared vegetables first, add water and bring to a boil. Then fry the steak over low heat and serve it with your favorite vegetables, as follows:

Ingredients: 150 grams of steak.

Excipients: 8 grams of butter, 20 grams of black pepper paste, 10 grams of onion, 40 grams of broccoli, 15 grams of carrots.

1. Defrost the steak at room temperature first.

2. Wash the onions, broccoli and carrots.

3. Cut the onion into cubes, cut the carrot into your favorite shape, and break the broccoli into small florets.

4. Add water to a boil, add a little salt, broccoli and carrots to the pot and blanch.

5. Wash the steak and set aside.

6. Add butter to a pot and melt.

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

8. Fry one side and then the other.

9. Fry until you like the ripeness, serve on a plate. The onion is placed under the steak and served with pre-blanched broccoli and carrots, drizzled with black pepper sauce and enjoyed.

Notes:

1. The main purpose of frying steak without oil in a hot pan is to lock the water distribution of the beef to ensure that the steak is tender and juicy and has a good taste.

2. The frying time of the steak can be flexibly controlled according to the individual's requirements for the maturity of the steak.

3. The choice of side dishes is based on personal preference.

4. The side dishes can be blanched or fried in an oil pan. I think boiling is healthier.

5. Blanching seasonal vegetables in light oil and salt water can add some base flavor to seasonal vegetables, make the color of broccoli and carrots more beautiful, and reduce nutrient loss.

If the thickness of the steak is small, it is actually more difficult to get a steak with both "gravy" and "burnt", because the window time for thin steak to cross from "tender" to "dry" and "hard" is too short, and it may not exceed 1 minute. If you were given only one spice, what would you choose? My answer is:

Garlic! Spread the garlic on top of the steak by crushing the garlic and sauté it slightly, and the aroma will be irresistible to anyone! So, a piece of steak only requires garlic, black pepper, sea salt.

Fried steak is a simple dish to make and is one of the most common foods in Western cuisine. According to different parts of the steak, it is divided into: filet mignon, ribeye steak, sirloin steak, T-bone steak ......Each of them has its own characteristics:

no no no！As long as there is a good steak, the cooking scum can also do. Because there is no need for any skill at all, you don't even need any other seasonings except salt.

Isn't it very simple to say this, and I want to try it?

It's a difficult thing to do, after all, the amount of frying in a day by a professional chef may exceed the amount you fry in half a year. This kind of cooking skill is difficult for us to achieve overnight. Of course, there is a kind of person who has an ordinary understanding of making food, and I don't know if it is the retail industry standard.

Personally, I tried a lot of steaks and ended up with 2 cm slices. On the one hand, my frying method is relatively simple, and the steak that is too thin lacks juice and has a mediocre taste, which is <>

And this fat is ivory white. Older meats can be marinated with a little papaya juice. Don't use alkali or baking soda powder (a better powder is papaya powder with starch).

After marinating for half an hour, sprinkle with salt and pepper to slightly absorb the flavor before putting it into the pan. The use of livestock raw materials has a long history. It is said that in medieval Europe, beef was a high-class meat that could be enjoyed by royal officials and nobles, and the noble beef was cooked with pepper and spices, which symbolized noble status, and was served on special occasions**.

1.Wash the steak and marinate it with a few knives on it. 2.

Place the steak in a pot and top with shredded ginger. 3.Put an appropriate amount of rice wine, Sichuan pepper and salt.

4.Add the onion, shallots, and lemon juice to taste. 5.

Finally, mix well and massage the steak. 6.Put the massaged steak into a crisper bag and chill it in the refrigerator overnight.

7.The next day, take out the steak and coat it with red rice flour, and put the steak on a baking tray with tin foil. 8.

Preheat the oven at 230 degrees for 5 minutes and bake top and bottom for 30 minutes. 9.After 30 minutes, take it out and bake it on the grill for 30 minutes, turning it over for 15 minutes in the middle and scalding carefully.

Fry the steak First of all, the pan 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 use vegetable oil or butter to fry the steak, because it is not fried, so you don't need too much oil, just a thin layer. The chef recommends that it is best to use olive oil, which has the highest nutritional value.

Steaks are generally two-ripe, five-ripe, eight-ripe, and fully cooked, depending on the length of time they are fried. Finally, add salt and black pepper (salt is added later because: if you put it first, it will suck out the juices in the meat and affect the tenderness of the meat).

The degree of rawness of the steak is called "several ripeness" 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. Ripening: cut the steak and see the section **50 The meat is red with a small amount of blood. Seven ripe to fully ripe:

Cut the steak and see that there is only a narrow red line on the cross-section**, and the blood in the meat is almost dry.

The best way is to buy a steak in the vegetable market, prepare red wine, pepper, salt, and then fry the steak in the pan, pour in a little butter, and then start frying the steak on it, depending on your preferences, like to eat a little cooked, sprinkle some red wine to taste, fry until golden brown and then put it on the plate, sprinkle with pepper and a little salt, so that the delicious steak is ready.

The preparation of frying steak.

1.If the steak is frozen, please place it in the refrigerator freezer to de-ice naturally.

2.Wipe down the de-iced steak with kitchen paper.

3.Heat the steak pan and add the olive oil, and when the white smoke rises slightly, add the steak without moving. At this time, the temperature of the iron plate is relatively high, which can help the steak quickly lock in the gravy on the surface.

4.When frying, turn the heat to low, and the time needs to be judged according to the size of the steak, and I fried it for about 1 minute. After the pattern is scalded at the bottom, rotate 70 degrees to continue frying, wait for the gravy to precipitate on the surface, sprinkle with ground black pepper and sea salt, and then turn over.

5.After turning the steak, you can change the heat to medium and continue frying as before, seasoning with ground black pepper and sea salt. Five ripe steaks, there should be pink in the middle, at this time, you can ** the doneness of the steak from the side of the steak.

6.If the steak is thick, after both sides are fried, you can put the meat upright and continue to fry it to block the gravy around to prevent the juice from flowing out from the side, and garnish it with vegetables and put the steak on it.