Roasted beef steak with tomato and mushroom
material
2 teaspoons of olive oil, 2 cloves of garlic, minced, 4 pieces of red onion *** 0.5cm wide * * *, 4 pieces of Portobello mushroom * * *, bottled olive oil with pedicle removed, and 2 pieces of boneless beef ribs * * * * * each about 340g * * *.
working methods
1. Oven * * * Grill * * Preheat to high temperature. At the same time, take a small pot, add oil and heat it over medium heat. Add minced garlic and stir-fry for 2 minutes. Put the oil and minced garlic in a large bowl.
2. Spray olive oil on both sides of onion slices and mushrooms. Bake in the oven for 2 minutes on each side until brown. Cut mushrooms into thick slices, add garlic oil and onion and mix well.
3. Cut the steak into two pieces horizontally and absorb the water with a paper towel. Season with salt and pepper and spray with a little olive oil.
4. Put it in the oven, barbecue for 3 to 4 minutes, and seal the blood until there is a little scorch mark on the surface. Turn it over and bake it for 2 to 3 minutes until it's medium cooked, or bake it to your liking.
5. Cut each tomato into 6 pieces and put 3 pieces on each steak. Spread the onion and mushroom soaked in garlic oil on it, sprinkle with chives or parsley and serve.
Well-done steak
material
Steak 1 salt, black pepper, rosemary or favorite herbs, garlic, kitchen thermometer 1
working methods
Two or three days before eating, move the steak to the fresh-keeping room of the refrigerator and put it in the fresh-keeping room. Try to expose both sides of the steak to air. Grilled nets are ideal. If not, use chopsticks to hold the steak. The flavor and taste will be different at different ripening stages. The more days are ripe, the drier the meat will be, but the heavier the taste will be.
About 24 hours before eating, spread a layer of salt on one side of the steak and dry castrate it. Salt can cause water in beef to form salt water on the surface and be reabsorbed within 24 hours.
90 minutes before eating, take out the steak and wash off the salt on the surface. Absorbing all the water on the surface will affect the heat conduction of the later grilled steak, so be sure to dry the steak as much as possible.
Cut garlic in half and use it to smear both sides of the steak. And sprinkle some black pepper and salt according to personal preference. * * * After dry castration, you don't need to put too much salt * * *
Put it back on the grill net and freeze it in the freezer for 30~45 minutes, in order to dry the steak quickly and remove water.
Meanwhile, preheat the oven to 90 degrees.
After 30~45 minutes, heat the pot with high fire. Take out the steak, first cut off a piece of fat and put it in the pot to extract oil. If the steak has no fat, grape pestle oil or salad oil can also be added. After the oil is hot, cook the steak and fry it on both sides for about 45~60 seconds, showing a beautiful brown color.
Spread a layer of oven paper on the baking net, put your favorite vanilla, rosemary, etc., then take out the cow and put it on the vanilla, insert the probe of the thermometer into the steak center and send it into the oven.
When the central temperature is 57~60 degrees, you are done. Depending on the thickness of the steak, it takes 10~45 minutes.
Take it out of the oven and put it on a plate. Using vanilla as a brush, brush the gravy on both sides of the steak on the oven paper.
: tender steak
material
Filet mignon/sirloin steak, butter, salt and black pepper.
working methods
Processed steak:
1. If you buy large pieces or ask the store to cut them for you, each piece should be cut into 2.5cm to 4cm thick, and each piece weighs about 200-250g. This also depends on the meat quality. The filet mignon is about 4 cm thick, and the sirloin steak is not less than 2.5 cm thick. Too thin will cause the meat to be too old to bite.
2. Never hammer, pat or beat the cut steak, which will cause solid internal organization and water loss. Mom chose a thick one, but I insisted on a thin one, for fear of being unfamiliar, and it turned out to be a bit dry.
Fried steak is divided into two parts: it is best to choose cast iron pot
1, the first time was dry-fried, big fire. Dehydrate and harden a layer of meat on the surface of beef, and lock the water inside the steak.
2. First, heat the pot. It must be very hot, very hot. When the meat is put down, you can hear the creaking sound and give off the smell of frying. Before the beef is enlarged, turn it over and fry the other side to dark brown for about 20 seconds.
3, the second time is fried, medium and small fire, let the interior mature. Usually, we use butter or cooking oil to melt the oil and turn it brown, and then put the first dry-fried steak into it. Fry in medium and small fire for about 2-3 minutes on each side. Season with black pepper and salt when frying. The grasp of maturity lies in the accumulation of experience, and it is simple and feasible to draw a small hole to check it. Of course, you can't cut it all the time. When the juice in it runs out, it will become very dry.