To make steak at home, which piece of meat from a cow is generally better?

Beef tenderloin is generally used, or some beef tenderloin, because these meats are very tender, so it is also very delicious when making steaks, and the meat is also very delicious, and most people use these meats.

Beef tenderloin. This piece of meat is more tender, and it is usually used in some restaurants to make steaks, and the taste is better.

Use beef loin. The meat here is relatively delicious, and it is particularly tender and delicious. The taste is very good.

It is better to choose beef short ribs for steak as much as possible, and the meat is also very tender.

1. Ribeye, waist, loin and other parts2. Buy it and cook it yourselfIII. ConclusionFinally, steak is gradually becoming hot in life, especially like some male friends will invite female friends to eat steak, but steak is also divided into medium rare, medium rare, medium rare and fully cooked, for some people who eat cooked food, it is not possible to accept a little cooked steak, they think that this kind of steak is not fully cooked, and eating it will make the body sick. In fact, you should break your own inherent thinking, because steak is very tender, and once it is cooked too old, it will lose its original taste, so you can try it.

The tenderloin and the naked eye of the beef are the most tender, and they are both suitable for making steaks, and the steak made with them is tender and has a good taste, and many people like it.

Cattle is a huge animal, there is a lot of meat in the body, but different parts of the beef have different tastes, some places are more tender beef, some places are more coarse and old taste will be slightly worse, when using beef to make steak, more tender beef will be selected, the naked eye and loin of the cow's body are relatively tender beef, and it is also an important raw material suitable for making steak.

First, the meat is the most tender to the naked eye

The rib-eye meat on the cow is the most tender, this is the boneless part of the cow's body, because this part of its muscles is not often active, the meat is very soft and juicy, lean and fatty at the same time, it is the best raw material for making rib-eye steak, suitable for those who pursue a fragrant and tender taste of food lovers, the rib-eye steak is suitable for six and seven ripe, tender and juicy taste attracts countless diners.

2. Beef tenderloin

Tenderloin is also the most tender meat on the cow's body, located on both sides of the back, and these meats are also called tender beef tenderloins, and they are suitable for steak. Usually people like to eat filet mignon is made of beef tenderloin, because the amount of exercise of beef tenderloin is relatively small, the meat quality is particularly delicate, the filet mignon made with it, tender and fragrant, the taste is particularly good, suitable for those who have poor digestion ability of the elderly and children, but the number of tenderloin on each cow is very small, a cow weighing more than 400 kilograms, only about 3 kilograms of tenderloin, suitable for making filet mignon.

Third, the cow on the brain

The upper brain of the cow is also a cow, the meat on the body is more delicate, it has marbling deposits, this meat is located between the neck vertebrae of the cow and the 6th thoracic vertebrae, it belongs to the type of insufficient exercise, the fat is evenly mixed with obvious patterns, it is the most dense part of the marble in the beef, this kind of beef is suitable for making beef hot pot, it can also be grilled and eaten, and sometimes it is used to make steak, but the steak it makes does not taste as good as the steak made by the naked eye and the loin.

ridge; Yes, the steak meat is very tender, the taste is also very delicate, especially delicious, not particularly bad, very delicious, very delicious, and the taste is particularly beautiful.

The tenderloin part of the beef is meat, and the most tender part is perfect for making steak, and the steak is tender and delicious, very delicious, and the texture is also very good.

Beef tenderloin is the most tender and suitable for steak, and the loin is made of meat with a relatively low fat content, so it is very suitable for steak.

Fili, of course! Filet mignon is commonly known as beef tenderloin and beef tenderloin, which is the part of the beef that has the least amount of movement up and down the body, so it is very tender and juicy even if it is fully cooked. Filet mignon is still the most suitable steak for babies, and the freshness and tenderness can be imagined.

Our family often has Filet from Ichiyama Wagyu, which is tender and fresh, and the whole family loves it.

Not suitable for raw cut steaks. Due to the characteristics of the part, the tenderness is not enough, the flesh of the lin, also called the monk's head, one of the three lying and one of the lin. Cut into thin slices, add some tender meat powder, and you can also fry the steak, but the taste is still different.

The recommended way to eat red meat in the handbook is to grill, make soup, and cook slowly.

Beef is rich in nutrients, but in China, most of the cattle are used to cultivate the land, therefore, China's beef ** is much higher than pork**. However, there are still many people who like to eat beef, but the beef cooked at home is always not as good as eating it in restaurants outside. Next, let's teach you how to make homemade steaks.

Wash the raw steak in 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 white wine cups, of course, if you have a 30-year-old whiskey, you can also put it.)

A little, be careful, don't put too much wine), shredded onion to taste.

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.

After reading the homemade steak introduced above, is it very different from the usual method of making your own steak? You know, a small difference can lead to two very different outcomes. So, you might as well try to make some steaks with the methods introduced above to see if the taste is much better?