What ingredients do you need to make a fried steak? How ripe will it taste better?

Stir-fried delicious sirloin steak.

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

Method: 1. Beat the steak in a fresh-keeping bag to break the tendons, and it will not shrink when frying Evenly spread butter on both sides for later use.

2. 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, but also not to rupture 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 quickly, so as to give full play to the original taste of the beef Heat the pit pattern pot, put in the sirloin steak, and fry on one side over fierce heat for 2 minutes.

3. Turn it over, sprinkle some black pepper and salt and fry for another 2 minutes, squeeze some lemon juice on the surface and drizzle it (5 is ripe).

4. Turn it over again, sprinkle black pepper and salt and fry for 2 minutes (if you like to eat 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-rare).

5. 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.

6. Eat vegetables with steak

Shallot juice, rice wine, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato strips or lettuce and tomato slices Eight ripe.

1. Frying steak generally requires steak, pepper, sauce, coarse salt, black pepper, butter and other ingredients. Fried steak is a simple dish that is made with steak as the main ingredient and pan-frying as the main cooking process. Pan-fried steak is a Western dish and is generally served with red wine.

2. There are many types of steaks, such as filet mignon, ribeye steak, sirloin steak, etc. Filet mignon is the most tender meat on the sloin and contains little to no fat. Because of the tender meat, it is very popular with friends who love lean meat. Xinbi.

3. Rib eye steak is the meat on the ribs, with both lean meat and fatty meat, because it contains a certain amount of fat, this kind of meat is fried and grilled and tastes more fragrant.

4. Sirloin steak is the meat on the beef tenderloin, containing a certain amount of fat, with a slippery and slow lifting circle of white tendons in the extension of the meat, the overall taste is tough, the meat is hard, chewy, suitable for young people and people with good teeth.

1. To prepare: 1 steak, 2-4 cloves of garlic, 1 tablespoon of black pepper, 2-5 cherry tomatoes, 2 tablespoons of olive oil, 1 piece of butter, 5 grams of sea salt.

2. Take out the steak, this time using a piece of sirloin steak, about centimeters thick. If there is a lot of blood on the surface, wipe it with kitchen paper.

3. Prepare garlic cloves and butter, and other side dishes can be according to personal preference.

4. Prepare the condiments, turn the electric frying pan to the maximum, add a little olive oil, and put the noise such as steak and garlic cloves when the oil is hot and smoking. The garlic cloves are easy to burn and can be fried for a while and placed on top of the steak without coming into contact with the pan noodles. Cook the steak on one side for 2 minutes, adjusting the steak position and sticking the side edges of the meat to the side of the pan.

After a few minutes, turn over and fry the other side, at this time you can observe the doneness of the side after frying, generally most of the meat noodles become brown, 6, when frying the first side, you need to "edge" the steak, and when you fry the second side, you don't need to touch the second side, and now you can free your hands to prepare the dinner board. Remove the plate, pour a little olive oil and spread.

7. Sprinkle the seasoning in turn.

8. After the second side is fried, turn it over and observe, the doneness is enough, turn the heat to low heat, add the butter, and let both sides of the steak and the garlic cloves fully soak in the melted butter. If you want to eat other side dishes, you can put them in at this time, and be careful to stay away from the steak to avoid the smell. After the above actions are done, you can turn off the heat and cover the pot, and simmer the meat inside by the late residual temperature of the pot.

9. Simmer for 1-3 minutes, take out the steak and garlic cloves, put them on the cutting board, and sprinkle seasoning on the other side of the steak.

1 piece of beef, 1/2 onion, 2 pieces of garlic, 1 small piece of butter, a pinch of ground black pepper.

Method: 1. Cut the beef into half palm-sized pieces and pat loose with a glass bottle or meat hammer.

2. Sprinkle salt and black pepper on the meat, wipe well on both sides, marinate for an hour or two and chop the garlic and onion.

3. Put butter (olive oil is also acceptable) in a hot pan, arrange the steak after the oil melts, and fry it on a slow fire until you want it to be done.

4. Put the steak on a plate and stir-fry the chopped garlic and onion with the remaining oil in the pan until fragrant.

5. After the chopped onion is soft, add a bowl of water and bring to a boil, and put a few drops of wine.

6. Season with salt and black pepper powder (oyster sauce tastes better), slowly stir-fry into a thick juice and pour the celery black pepper juice on the steak.

Ingredients: 2 steaks, 2 carrots, half a lemon, 1 small handful of chicken hairy vegetables.

Seasoning: 2 tablespoons olive oil, appropriate amount of sea salt, 1 2 teaspoons black pepper.

Method: 1. If the steak is frozen, please put it in the refrigerator and freezer to de-ice it naturally;

2. Wipe the steak clean with kitchen paper after de-icing;

3. Heat the steak pot, add the olive oil, and put in the steak when the white smoke rises slightly, and do not move. At this time, the temperature of the iron plate is relatively high, which can help the steak quickly lock in the surface gravy;

4. Turn to low heat when frying, the time needs to be judged according to the size of the steak, 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 to fry Zhichen according to the method just now, during which it is seasoned 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 frying on both sides, you can put the meat up and continue to fry it to block the gravy around to prevent the juice from flowing out from the side.

1.Wash the steak, pat the front and back of the steak with the back of a knife, drain the water, and marinate with 1g of salt, 1g of black pepper and a little olive oil for about 20 minutes.

2.Cut the ingredients into one-centimetre thick slices, stir well with 1g of salt, 1g of ground black pepper and a little olive oil, marinate for 10 minutes, and sauté again.

3.Fry the marinated steak to the desired maturity and place it on a plate.

4.Arrange the vegetables and steak beautifully, then add red wine and butter to the gravy from the fried beef and cook it slightly, add the black pepper juice, cook until thick, add salt and pepper, pour the juice evenly on the steak, and serve it with mashed potatoes, which is delicious!

Tips.

For a steak to be 100% flavorful, you can cut both sides of the steak with a knife into a tender reticulation. In this way, during the marinating process, the beef rock steak will completely immerse the seasoning in it, making it more flavorful. But remember, don't cut the reticulation before cleaning the steak, and cut the reticulation after cleaning the steak.

Because if the water content of the steak is too large, it will naturally affect the taste!

To make a good steak with a cut, you only need salt and black pepper and butter, and black pepper digging is not necessary. This depends on the specific steak you buy. Here's an example.

There are several key points in the following key points for frying Wagyu beef steak in Oak Mae's house, one is the thawing of the steak, the second is the control of the heat, the third is the frying process, and the fourth is the frying time.

Wash the empty plate, wipe off the water, grind the appropriate amount of Himalayan salt and black pepper on the empty plate, and sprinkle the beef on the empty plate with hand (the beef selection is extremely important, don't buy marinated beef without makeup, good meat is without makeup, and the beauty has a reason (wearing heavy makeup and removing the makeup scares you to death), rub the beef on the plate with your hand, rub it evenly on both sides, and finally massage the fingers into the flavor, squeeze the fresh and leaky lemon juice, and marinate for about 20 minutes.

2.The heat of the steak is extremely important, I occasionally heard the girl say to the waiter when she ordered the meal, which made me embarrassed, the steak doneness is only an odd number, rare, mediumrare, alldone, I generally like three ripe, ** shown, the beef is bright red inside, and there is blood flowing out of the stove, olive oil into the hot pot, when the fire is high, into the steak, the front and back of the high temperature lock water.

3.After frying on both sides over high heat, turn down the heat to medium, add the garlic that has not been peeled but has been flattened, fry the garlic in hot oil, clamp the garlic and smear it on the beef, the thyme is also processed, the same is true for butter, and the frying time on each side does not exceed 1 minute.

4.Drain the juice and put it on a plate, you can add pepper sauce, but I think it's good to grind some black pepper for your mouth. Finish.

First of all, Sen Feng wants to marinate the steak with fresh steak for 30 minutes, and grill it in a grilling pan to make it fragrant, sweet and delicious. Nowadays, young people like to eat small baked ingredients the most, and he has already prepared them, and he does not need to add other condiments.

The following materials are required: steak, oil, frying pan, stove, fuel (including fire), spatula, seasoning, person (operator).

Ingredients: Steak (2 servings), broccoli (4 pieces).

Excipients: Butter (to taste), salt (for tomato), pepper (to taste), barbecue sauce (2 tablespoons), oyster sauce (2 tablespoons), cooking wine (1 capful), light soy sauce (1 tablespoon), basil leaves (2 slices).

Kitchenware: Frying pans.

Ingredients. 400 grams of beef tenderloin.

1 papaya and 3 papayas.

Half a carrot.

1 small sprig of broccoli.

Accessories. Rosemary to taste.

Hungry and hungry. 30 g of black pepper marinade.

5 grams of dark soy sauce. 15 grams of oyster rot oil.

Salt, oil, butter, garlic, vanilla.

Steak 200g

3 white mushrooms.

Small potatoes 4 pcs.

4 asparagus.

1 small piece of butter.

Black pepper to taste.

Sea salt to taste.

Cooking oil to taste.

Pan-fried steak must be peppered, and chili powder must also need some peppercorns.

Ingredients: Steak (2 servings), broccoli (4 pieces).

Excipients: Butter (to taste), salt (to taste), pepper (to taste), barbecue sauce (2 tablespoons), oyster sauce (2 tablespoons), cooking wine (1 capful), light soy sauce (1 tablespoon), basil leaves (2 slices).

Kitchenware: Frying pans.

Method: 1. Prepare the steak and remember to loosen the meat with the back of the knife.

2. Rub the steak with salt and pepper. In a bowl, pour in 2 tablespoons of barbecue sauce, 1 tablespoon of light soy sauce and 2 tablespoons of oyster sauce. Mix in cooking wine and mix well to form juice.

3. Soak the beef in the prepared sauce, sprinkle with chopped basil and marinate for 1 hour.

4. Melt the butter in a hot pan. Add the steak and cook for 5 minutes.

5. Turn over and continue to fry for 3 minutes, turn off the heat, and continue to heat for a while.

6. Blanch the broccoli and put it on the plate.