Steak is the best, and what steak is the best

Steak is best eaten for 5-6 points. I used to work in a steakhouse. 5-6 points of beef can fully eat the unique flavor of beef.

When I fry a steak, I use my hands to press the beef. The touch of the hand senses the softness of the meat to judge the ripeness of the beef. It is the softest at 1 point and 2 points, and the meat is harder after 7 points.

The fully cooked ones are pressed into it like iron. Hehe, I personally recommend eating 5-6 points. Of course, this is also a generalization.

For example, beef short ribs have a relatively hard meat quality and are chewy. Suitable for eating 8-9 points. If you are afraid of blood, you can also eat it fully cooked.

If there is a strongman who likes to eat 1 point and 2 points, it is recommended to eat filet mignon. The meat thief is soft and juicy when you bite into it. And a little sweet.

Steak steak is the best.

Sprinkle a little black pepper on top, and then, fat and lean, not much fat, and serve with wine and steak.

Because wine contains tannins, which soften the meat, it can easily eliminate the greasy feeling when eating beef, and it can also lower blood cholesterol.

That's better, if you have some side dishes, I personally think.

It should be paired with mashed potatoes, as for the degree of raw and ripe, the appetite of the most people in China can not adapt to too raw, it should be more than 5 percent, preferably 7 percent, which is the best taste.

Don't be 10 percent.

Because it will be burnt, but some foreigners have to eat 3 percent, if you have the guts and stomach, you can give it a try.

1. One is filet mignon. Filet mignon is the muscle located in the front and back of a cow, and a cow can only serve two filet mignon. Because this part usually does not exercise much, the muscle strength is low, and it does not contain fat, so the meat is very tender, tender but not greasy, and it is the first choice to highlight the meat quality and beef flavor.

2. The second type is sirloin steak, which is located at the front loin of the cow and contains a small amount of fat. This piece of meat is the toughest in the cow, with tendons around the muscles, which is more suitable for frying on high heat to the extent that it is more ripe, and the seasoning is also heavy. People who like to grind their teeth should be preferred.

3. The third type is called ribeye steak, which is located in the middle of the beef loin and is the meat between the ribs. Since there is fat distributed in the muscles, it looks like frost, and this distribution is called the frost drop of the steak, and the fat content is high, and the degree of frost drop is also high. The way the frost falls are distributed also determines the grade of the steak.

A well-distributed and well-proportioned steak will be a notch above the rest. There may not be much difference in taste, but the quality is good. Since ribeye steak has its own natural oil, it can be used for pan-frying.

The shabu-shabu used in sukiyaki in Japanese cuisine is made by slicing ribeye steak.

4. The fourth type is beef short ribs, which are ribs with meat in the front part of the cow, with high fat content and soft meat, which is very suitable for charcoal grilling. Charcoal grilling will scorch the fat and lubricate the meat. When frying beef short ribs, the oil is fragrant and makes people very appetizing.

5. There is also a special type of T-bone steak. It is a T-shaped piece of bone-in meat, flanked by filet and sirloin, so a T-bone steak can eat two types of beef,** which is more expensive than other parts. Different beef brings different textures, and it is not as simple as "roasted old" or "undercooked".

Choose the right one according to your needs.

1.Medium rare, most of the meat receives heat penetration to the center, but there is no major change, after cutting, the cooked meat on the upper and lower sides is brown, turning pink to the center and then the center is fresh meat.

2.Medium-rare steak: medium, the inside of the steak is visible with regional pink and mixed with the light gray and mixed brown of cooked meat, and the whole steak has a balanced temperature and taste.

3.Medium-rare steak: medium well, the inside of the steak is mainly light gray brown, mixed with a small amount of pink, the texture is thick and chewy.

4.Fully Cooked Steak Absolute Acorn Macro: Well Done, the steak is brown with cooked meat, and the beef has been cooked as a whole with a thick taste.

1. The steak is best cooked.

Steak fried to eat is indeed very delicious, when frying steak to pay attention to the heat, this is very important, generally steak in the best taste when medium-rare, of course, if you like to eat tender, you can fry into medium-rare or medium-rare, but if the steak is fried for too long, the taste may not be very good, so the general steak in the five-rare taste is the best, everyone when the steak is controlled well, try to fry until medium-rare.

2. How to eat steak.

Whether the steak is fried until medium rare or medium rare, it has its own flavor, if you want to eat a little tender, try not to fry it for too long, and the steak can be made into many flavors, such as tomato steak or black pepper steak, etc., different flavors have their own characteristics. When frying the steak, you can put your favorite seasoning, so that the steak tastes better, and the taste will be better when fried.

3. The benefits of eating steak.

Regardless of how much the steak is fried, it has a tonic effect after eating, as long as the bending chain ensures that the beef is cooked, you can supplement your body with sufficient nutrition, whether it is the content of vitamins, or the content of protein is very sufficient, the composition of amino acids is also relatively high, so eating steak can play a role in enhancing the physique, if you can eat some steak properly in your daily diet, it is very healthy.