Method of rib eye steak (oven dish) 1, raw material preparation: one rib eye steak (about 400g), half a spoon of black pepper, 20g of butter and 2g of salt; 2. Put the cow out in a fresh-keeping bag and break the tendons, so that the meat will be tender and will not shrink when roasting; 3. Grind some black pepper and spread it evenly on both sides, then coat it with butter and salt, massage and relax for 30 minutes; 4. Preheat the oven for 220 degrees, discharge the cattle into a thick baking tray, and bake in the middle layer for 10 minute; 5, turn over and bake for another 8 minutes, and it will be eight mature. If you like to eat tender, the time can be shortened to (8 minutes on one side and 5 minutes on the other); 6, steak plate, use the remaining temperature of the baking plate and butter, cook 2 tablespoons of red wine, and finally pour it evenly on the grilled steak; 7, cut and eat, very delicious steak!

Fried steak: steak ingredients:

Steak 1 olive oil 1 teaspoon (5ml) salt 1/2 (3g) black pepper 1/4 teaspoon (1g) brandy 1 teaspoon (5ml) lemon juice1.

Food composition:

Potatoes 1 butter 10g salt 1/4 teaspoons (1g) lettuce, 2 slices of onion 1/4 cherries 10 pickles 1 2 teaspoons of French mustard mayonnaise (/kloc-0)

Exercise:

1) Dip the steak with a kitchen paper towel to remove the surface moisture, pour in olive oil, spread it evenly on both sides, sprinkle salt and pepper evenly on both sides, put it in a fresh-keeping box, cover it and put it in the refrigerator for 2 hours;

2) Wash the potatoes without peeling and cut them into triangular pieces. Put butter in the pot, turn on a small fire until the butter is completely melted, add potato pieces, fry at least two sides on medium heat, sprinkle salt while it is hot, and then serve;

3) Wash lettuce, shred by hand, shred onion, remove the core of cherry, slice pickled cucumber, put it in a large bowl, add mustard collected in France, mix well, and plate;

4) Add some olive oil to the potato frying pan. When the oil is 70% hot, add the cow and fry it over medium heat. Fry one side for 2 minutes, turn over and fry the other side for 1 minute, then pour in brandy, continue frying for 10 second, turn off the fire, squeeze lemon juice on the steak, and then take it out and serve it on a plate.

Super wordy:

* * Butter and olive oil for fried potatoes and steaks, if not available, can be replaced by ordinary vegetable oil. But the special smell of potatoes fried in butter is beyond the reach of ordinary vegetable oil. Butter is butter, and we write cream in the supermarket and butter box. It has caused misunderstanding to many people. So, if you buy butter, remember to look at the English word butter.

* * Bought a steak, marinated it for a while, and then fried it. In order to taste it more easily, it is in line with the taste of China people. When frying steak, brandy can remove fishy smell and enhance fragrance. Lemon juice can not only enhance the fragrance, but also relieve boredom.

* * The side dishes of salad can be selected according to your own preferences. If you don't have French mustard mayonnaise (slightly sour taste), ordinary salad dressing will do.

* * It is best to pour the juice with brandy. If you don't have it at home, you'd rather not put it or pour some red wine, but don't use cooking wine and yellow wine instead.

* * The steak is best fried and eaten while it is hot. So before frying the steak, be sure to mix the salad and potatoes together and put them on the plate until the steak comes out.