Then I went to my boyfriend's parents' house for a Christmas dinner, and they provided a medium-rare tenderloin. I'm almost sure I married that man because he told me to eat cooked steak instead. Wow! ! What's the difference
From then on, whenever I have the opportunity to eat steak in high-end restaurants and steakhouses, I will order a delicious filet mignon. But my real challenge is to perfect my steak at home. Who can eat $50 steak once a week? Not this girl.
So I baked them. I fry them in a pan. I bake them with cast iron and then bake them in the oven. I made some very delicious steaks.
I can make a beautiful crust and a beautiful medium-rare cake center. In a word, the steak is delicious. But for a 1.5 inch steak, only about half of the meat is medium-cooked, and the edges are well done. Here's an example to illustrate what I mean (not my photo).
If I cook this steak at home, I will be very happy.
Later, I discovered vacuum cooking technology. It's not as scary as it sounds, and it's not as expensive as before.
Many people praise vacuum cooking steak, but there are still many people who do it wrong. I have managed to make the sirloin in the supermarket more delicious than most steaks I ordered in high-end restaurants (excluding the old beef in high-end steakhouses). I found that the key is to roast the meat first.
Heat an iron frying pan and add high-temperature oil or clarified butter. Season the tenderloin with coarse salt and fresh pepper (don't worry about too much salt-most of it won't stick together). Start with the cold steak and fry both sides to get beautiful brown skin. Put the cow in a vacuum sealed bag (or zipper bag, soak it in water to remove air), and set the vacuum tank at 130 degrees (I found that the last chef is often lower than my temporary vacuum soaking circulator by about 1 degree) for 2 hours.
Reheat the cast iron to high heat, season with salt and pepper, and fry each side of the steak quickly.
The reason for this is that vacuum-cooked steaks are usually gray in color and look very appetizing. Finally, baking is the best way to make a beautiful crust. However, the final scorch will often scorch the edge of the steak! What's the point of bothering with vacuum cooking if it can't be perfect from edge to edge?
The first time I fried it was cold steak, so I only fried the outermost layer. Finally, the steak will burn quickly, so don't overcook it.
The first time I tried this method, I became a converter. The only way to make my steak taste better is to use high-quality dry cooked beef. I really think I can compete with the top steakhouse in quality because I can eat that kind of meat.
This is my lovely edge-to-edge rare perfect use of this method. Try not to drool. .....
The last point-I used this method at different temperatures, and my steak was too raw to my taste. You know, it's still delicious! For me, the steak that is too tender is very uncomfortable because I think it tastes raw. But because steak is cooked at this low temperature for a long time, the half-cooked taste will disappear when cooked in this way. Who knew I could eat my steak rare? A few years ago, if it was medium rare, I would hardly touch it.