Chinese Food
Roast steak in red wine
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Red wine roast steak is easy to make, elastic to eat, fragrant, soft and juicy. It's the best partner for candlelight dinner.
Cooking ingredients
Cooking Steps
Step1:Butter - remove the butter from the refrigerator in advance. Soften your fingers at room temperature to leave traces easily. Remove the baking tray. Spread tin paper on the baking tray.
Step2:Steak - clean the steak. Wipe off the water with kitchen paper. Put it in the fresh-keeping bag. Beat the two sides gently from left to right and from top to bottom with the steak mallet (or knife back) for about 5 minutes. Take out the steak and put it in the plate. Pour in red wine and marinate for 30 minutes.
Step3:Seasoning - sprinkle the black pepper and salt evenly on both sides of the steak. Massage for 2 minutes. Let the steak stand for 30 minutes.
Step4:Frying - put the butter in the pan. After ignition, burn until the butter melts completely. When the big bubble turns into the small bubble, put the two sides of the steak into the butter and fry for 30 seconds. Then put the steak on the baking tray covered with tin paper quickly
Step5:Preheating - power on and turn on the oven. Select add fan mode. Set 220 ℃ for 4 minutes. Press the Enter key. The oven starts preheating.
Step6:Baking - after the oven preheating sound appears, quickly put the baking tray into the middle layer of the oven. Close the oven door. When the time left for baking is 2 minutes, press the pause key. Take out the baking tray carefully. Turn the steak over. Put the baking tray back into the oven again. Press the pause key again. Let the oven continue to work. After the oven is finished, take it out (about 5 minutes at this time. If you like the taste of 7 minutes, then wait After the oven is finished, bake for 3 to 5 minutes.
Cooking tips:1. Naked eye steak and sirloin steak contain more fiber. Beating can make their meat more tender. 2. The steak needs to be fried before it enters the oven. It is to make the surface of the steak shrink quickly to seal the gravy. 3. It's better to use ground black pepper. Black pepper can't replace ground black pepper. They taste similar, but taste different. There are skills in making delicious dishes.
