Chinese Food
How to fry a delicious steak
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It's not healthy to cook in the restaurant. It takes time to cook at home. Today, share a way to make the best of both worlds. Making steak will not cost a lot of time. The cooking process is not difficult. It can be easily realized at home. It saves time, labor and space. But it seems simple to fry steak. But there are some tips. These tips are selfless. It's very important to look at the recipe carefully. You'll also get your perfect steak. First of all, you need to know how to choose steak. According to your own taste and the type of beef and the parts of the beef, you can cook the most perfect steak. -
Cooking ingredients
Cooking Steps
Step1:Before you start to make steak, learn to thaw. Transfer from freezer to freezer one day in advance. Take it out 2 hours in advance for normal temperature.
Step2:Spread salt and olive oil on both sides of the steak (I suggest that the steak is of good quality. Just choose a better olive oil. It's reasonable to say that a horse should be equipped with a saddle). If there is a grinder, grind it and wipe it again. If there is no grinder, don't worry. Big particles melt and disperse under high temperature. A little uneven taste will constantly stimulate your taste buds.
Step3:Then you can fire. Remember to keep it hot. Put down the steak when the pan is smoking. At this time, the oil will burst and splash. Be careful. Put it away from yourself.
Step4:According to the godfather of steak, fry each side for 12 minutes. Color it. Don't turn it. Turning it will make the fragrance run away. But Heston, Michelin 3-star chef, thinks that every 1530 seconds will flip. The fried steak is crispy outside and tender inside. It has brown crispy skin. Through the magical MENA reaction, the combination of protein and sugar powder creates a fresh and sweet meat flavor. So which method to use is different from person to person. See what you like.
Step5:It's also very important to know how deep the steak is fried. The safe way is to have a probe thermometer which can reflect the temperature inside the steak as well as me. When the temperature inside the steak reaches 50 ℃, it will be out of the oven immediately. (it took me about 34 minutes. Like 5 minutes cooked) can you eat it now. The answer is No. No。 No。 It's 810 minutes. Let the steak rest. In fact, it's moving inside. The gravy is better locked. Let's make a side dish during this time.
Step6:When the steak is fried, the remaining oil can be used to cook the side dishes. I choose the ingredients I like. I choose mushrooms, broccoli and virgin fruit. It's refreshing.
Step7:Just season with a little salt. Stir fry and color.
Step8:Blanch the broccoli.
Step9:The finished picture. Sprinkle black pepper, or drizzle with lemon juice. Open to eat. The aroma. Delicious steak will make people lose their mind. The meat is tender and elastic. The meat fragrance has been spreading in the mouth.
Step10:Check the steak. No thermomete
Step11:
Step12:
Cooking tips:1. If there is a lot of fat around the steak, you can cut it with a knife. Use this fat to fry the steak. 2. put the black pepper when it can no longer be salted. Why do I tell you? Because it is easy to scorch under high temperature. 3. Why don't you put butter? Because butter is too fragrant, it will cover the meat fragrance. On the contrary, olive oil can better contrast the fresh and sweet of cattle. That's the taste of beef... 4. The oil temperature must be hot. Smoke the steak. If it's not hot enough, put it in. Your steak will probably be old. 5. Secret - the best recommended steak taste is medium rare steak. (don't blame me for not telling you) 6. Steak should be thick enough. It's oily. It's suitable for novice cooking. The oil flower can keep the steak juicy. There are skills in making delicious dishes.
