1. Let it stand for 5 minutes, and you can save all the juice!
Nani? Cows are 500 times juicier than hot food when discharged for 5 minutes!
2.olive oil and butter? Not suitable for frying steak at all!
Sunflower seed oil and rapeseed oil are more suitable for frying steak! Olive oil is only suitable for low-temperature cooking, and high-temperature frying will destroy its nutrition. Thick butter will mask the taste of steak, which is completely unsuitable for gourmets who pursue the original flavor of ingredients.
3. Be sure to use fire! Will produce 100 kinds of meat flavor!
Don't be afraid to burn the meat, don't be afraid to burn the kitchen, be sure to burn the pot until it smokes, and keep frying the steak. This is the legendary Maillard reaction: high temperature makes protein in meat react with sugar, which can produce 100 kinds of meat flavor.
Turn your face every 4. 15-20 seconds, soft outside and hard inside!
In the process of shooting the fried steak with a thermal imaging camera, we can see that the upward side will soon cool down, but turning the side every 15 seconds can keep the surface high, and the internal temperature is not too high, which perfectly stores the gravy.
5. What kind of thick steak do you want? Fried at home, 1-2.5cm is enough.
Don't pursue thick meat if you only have a pot at home. If you have an oven, you can try a 4cm thick steak, fry it for 30 seconds on each side, then put it in an oven preheated to 260℃ and bake it on both sides for 2 minutes.
beefsteak
6. Don't wash the steak! Just suck the surface with kitchen paper.
How dirty can steak be? You washed away the fiber of beef, diluted the taste of beef, and you exchanged your cleanliness for a piece of steak with a touch of sadness.
7. Season the steak with garlic slices, super private!
Cut the raw garlic in half, put it on the raw steak, and fry it in the pan. It will be delicious.
8. No sea salt? You will regret it!
Sea salt is not for loading, but for enhancing the layering of steak! The tongue melts when it comes into contact with large salt particles, and then comes into contact with the uneven feeling when it gradually melts on the meat. The taste of beef is constantly mixed with taste buds! Delicious, I can't help it!
9. Don't cook steak below 20℃!
Steak that has just been thawed or taken out of the refrigerator has only 3-4℃ inside. Be sure to put it for 30 minutes to let the meat reach the room temperature of about 20℃ inside and outside. The steak will be fried quickly without losing too much juice, and the meat will not be burnt outside and tender inside.
10. You can also try green peppers!
If the meat is not too fat, you can also try green peppers with fresher fragrance and milder spicy taste, which can present the smell of lean beef better than black peppers. But it must also be freshly ground and have a good taste.
1 1. Do you have top steak? Then don't use sauce.
Don't spoil the top steak with sauce, it means you. Just marinate with sea salt and black pepper. Good meat is worth playing once.
12. filet mignon is the most tender, but the eye meat and T-bone are more delicious.
Thin and tender can have both, which is Philip's greatest feature, and girls who lose weight especially like it. But if you want to eat with a mouthful of fragrance, you have to go at the eye meat and T-bone.
13. Don't forget the fat around the fried meat!
Don't you feel embarrassed to eat the fat around sirloin steak raw? Stand up and fry. Fat skin with lean meat will be crisp and delicious.
14. Choose steak, not just snowflakes.
Choosing steak meat depends not only on whether the degree of snowflakes is marble, but also on whether the meat color is naturally rosy, whether the fat color is white and whether the fat thickness is satisfactory.
15. What can I do to save you, my M 12?
Many people dream of M 12, but most people will feel greasy when they eat it. Is it really suitable for frying? Is it really suitable for eating directly in chunks? Not everyone can bear the topping, and we think M7-8 is the most perfect.
16. Not all steak knife have serrations!
Even if it is blunt, it can be cut. This is the reason of serrated knife. In fact, a good toothless knife cuts steak just like tofu, and it feels better! For a steak knife, appearance is secondary, and sharpness is the last word.
17. Striped wok is actually used to force!
The best way to cook steak is to roast it with an open flame. The grill can burn beautiful stripes! So there was the striped frying pan. In fact, a thick raw iron pot is enough, it can continuously provide uniform ultra-high temperature, and steak can always burn crazily on it! Oh! Spray! That's great.
18. There is a steak called SousVide.
Suside means vacuum low-temperature cooking. Marinate the steak, vacuum package it, cook it in water below 80℃ for a long time, then take it out and fry it quickly. The steak made in this way will be perfect: it is crispy under the skin, the meat is 5-7 times cooked, and the color is even and tender, which makes people want to stop! !