How to make the steak tender and fragrant Do you want to cook it

You don't need to cook it, it will be older if you cook it.

To be more tender, beef should be beef tenderloin.

Take a large hammer and pat the sliced beef loose. There is no special hammer, and the mallet can be loosened with a rolling pin (this step can be omitted).

The beef patty should not be too large to ensure that it is heated evenly during sautéing and maintains the tender texture of the steak.

Marinate it again, the ingredients can be according to your preference, but there is more black pepper, you can add some cooking wine appropriately, and add some slippery meat powder to make it more tender.

Be careful not to overdo it when frying, the characteristic of beef is that the older it is, the more chewy it is.

Don't use too much oil, just a thin layer, but keep it hot.

Fry for 1 minute on each side, so that it comes out with 5 ripe.

Generally speaking, I recommend eight ripe, which is more tender and not as raw as it is.

Finally, the topping, I personally like black pepper juice. Finish.

Rub it with kiwi fruit before grilling it so that the meat is more tender.

Also, don't over-marinate it first, the meat will be old and hard. There are also steakhouses nowadays who like to use a hammer to knock on the warp first, but this way it has no meat taste, it is like gnawing on rubber.

Buying meat is also crucial, preferably Argentinian or New Zealand beef, if you don't have it, buy ordinary sirlet, fluffy, even if you are old, it is not too unpleasant.

When frying, you can consider smearing the frying pan with oil on the edge of a piece of beef, (no need to pour other oil) so that the steak is more fragrant, if it is thicker, fry it on both sides until golden brown, and then turn off the heat a little bit and fry it a little, how ripe it depends on the taste. . .

To steam! Don't cook it! ·

1.A piece of frozen steak bought in the supermarket does not need to be too expensive, as long as it tastes good.

2.Defrost in cold water and use a kitchen paper towel to absorb any excess blood. Put on a dish, rub with salt and pepper, spread evenly, marinate for 1 to 2 hours. Sea salt tastes best.

3.**, preheat the pan. Pour in the olive oil and shake evenly to spread it flat on the bottom of the pan. Shake off the salt and pepper and put it in the pan.

4.The steak doesn't need to be fried for too long, it won't taste good when it's old. Stir-fry immediately after about 2 minutes on each side, repeat 2 times and then come out of the pan.

When frying the sides, you only need to pick it up with a clip and gently put it in the pan for about 1 minute to change the noodles.

5.Perfectly out of the pan, use a knife to cut the shape slightly. The fragrant steak is out of the pan. It smells so good.

Tips: Don't pour too much olive oil at a time, it's easy to crumble, and you can add a little bit if you don't have enough oil during the frying process.

How to fry the steak to be fragrant and tender, 1. Choose the most suitable oil with high smoke point and peaceful smell for frying steak, such as blended oil, salad oil, etc.

2. To control the temperature of the fire, the pot should be hot enough, and you can get out of the pot when there is a slight white smoke (heat the pot on high heat, and then adjust it to medium heat or high heat throughout the whole process). After the steak is put into the pot, you will hear the sound of the meat clattering and lifting back and forth as it is heated. Don't rush to flip it, make sure the steak is in full contact with the pan and allow the steak to caramel.

3. Turn over: About 2-4 minutes, when a little gravy rises to the surface of the steak, you can turn it over, and fry both sides of the steak until browned.

Delicious steak and tender method

Ingredients: steak, onion, salt, black pepper, salad oil.

Specific production steps]:

First: First we take the steak out of the refrigerator, thaw it naturally, then clean the steak and put it in a basin for later use.

Second: marinate the cleaned steak, sprinkle with an appropriate amount of salt, chop the onion into minced pieces and sprinkle it into the steak, sprinkle some black pepper, squeeze a few lemon juices, grab and mix with your hands, marinate for about half an hour, clean up the seasoning on it after marinating, and then use kitchen paper to absorb the water.

Third: Pour an appropriate amount of oil into the pan, turn the heat to low heat after the oil is hot, add the marinated steak, fry for 2-3 minutes, then turn it over, and fry the other side for 2-3 minutes, so that both sides are fried until slightly yellow.

After it comes out of the pot, you can spread the sauce on it, and you can also use cauliflower or tomatoes to match it, so that the result is beautiful and delicious. And it's much cheaper than the western restaurant.

Cooking tips for frying steak]:

1) It is recommended to use the natural thawing method for frozen steaks, if you have no time, you can also soak and thaw the steak with packaging in cold water, and do not use hot water to thaw, which will affect the taste of the steak.

2) Marinate the steak with salt, black pepper and minced onion, the steak is more flavorful and delicious, add a few drops of lemon juice to effectively remove the fishy, and there is no fishy smell when eating.

3) When frying, use kitchen paper to absorb the moisture on the surface, so that the oil is not splashed when frying.

4) The time of frying steak should be determined according to the thickness of the steak and the degree of doneness of your preference.

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, or you can use butter, 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 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).

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.

Summary. Hello dear! Thaw the steak to room temperature, wipe off the water, sprinkle the steak evenly with salt and black pepper, spread evenly, heat the pan, it is recommended to use an iron pan, heat until smoking, put in the steak, fry for two minutes, turn over and fry for two minutes, then turn over and fry for half a minute, then fry on the side, remove from the pan, put it on the heated plate for three minutes, and finish.

Hello dear! Thaw the steak to room temperature, wipe off the water, evenly sprinkle the steak with salt, black Hu Li brigade pepper powder, spread evenly with drainage, heat the pan, it is recommended to use an iron pan, heat until smoking, put in the steak, fry for two minutes, turn over and fry for two minutes, and then turn over and fry for half a minute, then fry on the side, remove from the pot, put it on the plate that has been heated back to the stuffiness and put it for three minutes, and it is done.

Dear, the thawed steak is still fresh with the steak, remember to use kitchen paper to absorb the excess water on the surface of the beef before marinating, this step may be ignored by many people, only after the water on the outer layer of the beef is fully absorbed, the fried steak is easier to achieve the taste of charred outside and tender inside. 3. When frying steak, remember to use high heat, hot oil in the pan to quickly lock the juice inside the beef, and wait for the juice to be fully locked before turning off the medium heat and frying to your favorite taste.

Dear, the thawed steak is still fresh, remember to use kitchen paper to absorb the excess water on the surface of the beef before marinating, this step may be ignored by many people, only the type of trembling has fully absorbed the moisture of the outer layer of the beef, and the fried steak is easier to achieve the taste of charred outside and tender inside. 3. When frying steak, remember to use high heat, hot oil in the pan to quickly lock the juice inside the beef, and wait for the juice to be fully locked before turning off the medium heat and frying to your favorite taste.

The recipe for pan-frying steak is delicious and tender as follows:Ingredients: 1 filet mignon, 35 grams of cranberry fruit, 15 grams of butter, 2 cloves of garlic, 1 gram of pepper, 2 grams of salt, 5 grams of sugar, 1/2 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 2 sprigs of rosemary.

1. Prepare the ingredients.

2. Finely chop the garlic and thaw the cranberries.

3. Take the steak out of the bag and sprinkle with pepper to taste.

4. Heat 10 grams of butter in a frying pan.

5. Add the steak and fry it.

6. Turn over and fry.

7. Fry and serve.

8. Heat the remaining butter in the pan again.

9. Add crushed garlic and stir-fry until fragrant.

10. Add cranberries and stir-fry.

11. Add soy sauce and oyster sauce to enhance the freshness and flavor.

12. Add sugar and salt to adjust the taste.

13. Burst the cranberry fruit with a rich sauce, turn off the heat and remove from the pot.

14. Serve on a plate and serve hot.

The steak is super tender when fried like this, and the preparation is as follows:

Ingredients: sirloin steak, rosemary, garlic cloves, butter, sea salt, black pepper.

1. First of all, let's look at the size of the steak Songmori.

2. Spread the steak evenly around with sea salt, black pepper and spices (according to personal preference). Then put it into a high-temperature zip-lock bag and squeeze out the excess air.

3. Low temperature processing machine, adjust to 50 degrees Celsius. Soak the steak in water. After 90 minutes, remove the steak in a zip-lock bag, dry the surface with kitchen paper, and lightly season with sea salt and pepper.

4. Heat a frying pan over medium heat, and then put the steak in an upright position, the purpose of which is to force out the oil in the fat sticks. In the meantime, add patted garlic cloves and rosemary on either side of the steak. This step takes 2 minutes.

5. Turn over the steak and fry for 2 minutes, during which you can add butter. The purpose of butter is to make the steak more oily and browned. After removing the steak, let it rest on the charcuterie cutting board for 5 minutes before serving.