Nowadays people's standard of living has improved, and occasionally go to the petty life, but often go to the Western restaurant and too extravagant, want to eat steak how to do it? The following is the 4 practices of frying steak that I have carefully organized for you, welcome to your reference!
Fried steak 4 practices
A, French steak
Materials:
Steak 3 (each palm size), shallots 3 (sliced, this is a small red onion, very punchy cut carefully Oh), small mushrooms (10oz), 1/2 cup of white wine, butter1 tablespoon, parsley crumbles A tablespoon, salt and pepper.
How to do it:
1. Melt the butter in the Cast Iron Grill and fry the steak on high heat. Many domestic friends can not bear to fry too tender steak, you can turn on the fire a little less fried to 5-8 mature, but just under the pan is a certain temperature higher, so that you can lock the juice, fried to the surface of the browned, put on a plate for spare.
2, then in the pan pour onions please sauté them, and then under the mushroom stir fry. Pour in the white wine, toss them well and turn up the heat until the mushrooms are cooked through, add the parsley, a pinch of salt and pepper and serve.
3. Serve each steak with the mushroom sauce.
Two, fresh flavor curry steak
Ingredients:
4 slices of steak, 1 potato, 1 small carrot, 5 tbsp of water; ? tbsp of cooking wine, 3 tbsp of curry powder, ? tsp of salt, 1 tsp of sugar, 1 cup of water.
How to make:
1: Wash the steak, cut it down from the center of the bone into small pieces, add seasoning and mix well, marinate for 20 minutes.
2. Then fry the steak in a small amount of oil on both sides of the pan.
3. Dice the onion, peel the potatoes and cut the carrots into chunks. Stir-fry the diced onion in 2 tablespoons of oil, then add the curry powder and sauté, then add the carrots and potatoes, as well as the rest of the ingredients for the seasoning and bring to a boil.
4. Reduce the heat to low and cook for 10 minutes, then add the beef chops and stir-fry to taste, then turn off the heat when the soup dries up and thickens.
Three, black pepper steak small package
Materials:
Beef, red wine, steak, salt, onion juice, sugar, pepper, herbs, butter.
How to do:
1, the beef is not too thick, use the back of the knife to pat, the steak with salt, onion juice, sugar, red wine, pepper, herbs marinated on.
2, pan with butter, add steak ~ slightly seared on both sides over high heat to lock in the steak's juices.
3, then pour just marinated with the remaining sauce, turn off the heat, cover the pan with a lid, muffled cooking for a few minutes, (end to see the thickness of the steak depending on the), ok.
4, cut to the cut surface of the meat, is rendered pinkish red. Finally sprinkle some black pepper, put the sauce. Rice, vegetables with a grinder to arrange the shape.
Tips:
Very rare steak: the steak is blood red inside and not too hot.
One-rare: Steak that is blood-red on the inside and remains warm in all areas (higher than very rare steak).
Medium rare: the steak is reddish-red on the inside and has a good degree of heat.
Medium rare: The steak is pink with light gray and tan, and hot throughout.
Medium well done: the steak is mainly light gray and tan with a pinkish color.
Well done: the steak is brown on the inside.
Four: American sirloin steak
Ingredients:
1 sirloin steak (Top Loin cut, 0.8 ounces).
Seasonings:
Salt, pepper, olive oil.
Herb butter:
Italian herbs, room-temperature butter, chopped herbs or dried spices and room-temperature butter mixed well and returned to the refrigerator to chill.
How to do it:
1. Take the steak out of the freezer, dry the surface and bring it to room temperature.
2. Preheat a pan over medium-high heat until you can feel a strong heat when you put your hand on top of the pan (this is important).
3. Sprinkle both sides of the steak evenly with salt and pepper, drizzle some olive oil on one side, and rub well.
4: Place the greased side down in the pan and start timing for about 5 minutes.
5. Don't touch the steak until you need to turn it over after 5 minutes and sear the other side for about 4 minutes.
6. When the time is up, gently press the center of the steak with your finger to determine doneness; too soft means it's too rare, so continue frying for 1-2 minutes.
7: Place the steak on a `plate that has been rinsed with warm water and wrap the steak with the plate in tin foil.
8. Let it sit like this for at least 5 minutes, 15 minutes is not a problem, just don't let the steak get cold.
9, the last side dishes are also good, the steak out of the plate, topped with a good herb butter on the finished.
Expanded reading: pan-fried steak recipe Western food
1, pan-fried steak rice
Materials
150 grams of boneless beef steak, 1 bowl of white rice, 1 tsp of black pepper, 1 tbsp of rice wine, a pinch of salt, 1 tsp of soy sauce, 3 cloves of garlic
Practice
1. White rice into a large bowl, set aside.
2. Add all the marinade ingredients to the boneless beef chops and mix well, marinate for about 10 minutes, set aside.
3. Heat a wok, add some salad oil, add the steak from recipe 2, and fry over medium-low heat until both sides are golden brown, then remove from the heat (don't overcook).
4. Cut the beef chops into strips and place them on top of the rice in recipe 1.
2, mint pan-fried steak
Ingredients
Fillet steak 4 taels, onion 1/4, garlic 3, dry mint leaves 5 grams, fresh mint leaves 6, brandy 2 tbsp, soy sauce 2 tbsp, black pepper 1 tsp, sugar, salt
Methods
1. Marinate for about 3 minutes until flavored and set aside.
2. Chop the onion and garlic.
3. Heat 2 tablespoons of hot oil in a skillet and sauté the garlic and onion.
4. Add the steak from recipe 1 and cook until both sides are golden brown
5. Add fresh mint leaves and serve on a plate.
3, pan-fried steak
Materials
Ingredients: Australia and steak 2 pieces, 1 small handful of bok choy, 2 carrots, lemon half.
Seasoning: Ground red wine salt (can be replaced), ground black pepper, ground pesto (can be omitted)
Practice
1, steak if frozen, please put in the refrigerator freezer to naturally de-ice.
2. Wipe steak clean with kitchen paper.
3. Heat the steak pan, add the olive oil, and add the steak when the white smoke rises slightly, do not move. At this point, the temperature of the iron plate is relatively high, which can help the steak quickly lock the surface of the meat juice.
4, frying time to turn the heat down, time according to the size of the steak to judge for themselves, I probably fried for 1 minute like. After the bottom is hot, rotate the steak 70 degrees to continue frying, and then sprinkle the surface with ground black pepper and sea salt, and then flip it over.
5, flip the steak, you can change to medium heat, according to the way just continue to fry, during the period with ground black pepper and sea salt seasoning. Five mature steak, the center should be pink to the right, at this time you can watch the steak from the side of the steak cooked.
6, if the steak is thicker, when the two sides of the fried, you can put the meat up to continue to fry a little bit around the blockade to prevent the meat juice from the side. Use the vegetable plate to decorate and then set the steak can be.
Foie gras steak sauce
Foie gras steak sauce
Raw materials
Raw materials: foie gras, thick steak
Applications: grapevine vinegar, pepper, flour, salt, soy sauce, sugar
Foie gras steak sauce
1, the steak is cleaned, sprinkle on both sides of the salt and pepper, marinate for a while, the foie gras cut well.
2, the pan into the olive oil to heat, into the steak, high heat fry until brown, turn the page and continue to fry.
3: Coat the foie gras in flour and fry until brown.
4: Mix 15g of vinegar, 3 tbsp of soy sauce and 3 tbsp of sugar, then drizzle into the pan and cook over low heat to serve.
Homemade Western steak recipe
Black pepper grilled steak
Ingredients steak 2 pieces, black pepper 15 grams, 5 grams of five-spice powder, oyster sauce 30 milliliters, 8 grams of sugar, 15 milliliters of soy sauce, 2 onions, tomatoes, 5 practices 1, the steak will be washed and gently patted with the back of the knife, and then add black pepper, oyster sauce, five-spice powder, sugar, soy sauce, marinade for two hours. It is best to place in the refrigerator overnight for better flavor.
2. Turn the steak over a few times, then add the onion slices and marinate for 1 hour before adding to the oven.
3. Lightly oil a baking sheet, spread the marinated onions on the bottom, top with the steak, and then add the chopped tomatoes.
4, put in the oven with 200 degrees upper and lower heat, bake for 10 minutes.
Microwave Black Pepper Steak
Main Ingredients: 350g steak, colorful peppers, 1/2 onion, 2 teaspoons minced garlic, 2 teaspoons sugar, 1 tablespoon soy sauce, 15ml
Seasonings: salt, black pepper, colorful peppers, 2 teaspoons minced garlic, 2 teaspoons sugar, 1 tablespoon soy sauce, 15ml. 15ml) Directions 1: Flatten the steak with a vegetable peeler and marinate in light soy sauce for 15 minutes.
2. Heat 2 tablespoons of oil in a pan and preheat the microwave for 2 minutes on high. Add the marinated steak and microwave on high for 1 minute, turn over and reheat for 1 minute (you can add or subtract more time depending on the degree of doneness or doneness of the steak you like).
3, take a bowl, pour in the appropriate amount of oil, microwave on high for 1 minute, preheat, put in the shredded onion, minced garlic, shredded colorful peppers popping aroma, add seasoning, microwave on high for 2 minutes.
4, and finally pour the sauce on the steak can be.