The tendon is a part of the scapula of the cow, commonly known as oyster meat, divided along the lateral periosteum of the scapula, mainly composed of muscles such as infraspinatus and deltoid.

Plate tendon was first used as a barbecue, in recent years with plate tendon to make steak more and more people, plate tendon lean meat, less fat, (favored by the fitness people) coupled with the thickness of a good, pan-fried out of the meat, the meat juice is easy to lock in the meat, making the tender, juicy, mellow taste.

Panel Tendon Steak Cooking Tips

1, steak with salt and and black pepper marinade for 1 hour, do not remember to use sauce type seasoning marinade (easy to paste the pan). Preferred corrugated cast iron skillet, no on the selection of thick-bottomed skillet. Brush the steak with a thin layer of oil before frying.

2, plate tendon steak can be fried, want to internal tenderness, and meat aroma, in order to fry, for example, steak just pan frying must be high heat, then the beef surface layer of meat dehydration hardened, the color becomes dark brown, and exudes the aroma of frying, turn the side before the beef becomes charred, the other side is also fried into a dark brown. This is to create the flavor of the steak.