Mix minced garlic, Jiang Mo, half a bowl of soy sauce, half a cup of red wine, a little honey, a little Chili powder and black pepper into juice, and put the cow in it for about 2 hours. If you have time to prepare in advance, you can soak the steak in juice, wrap it in plastic wrap, put it in the refrigerator for the night and cook it the next day. The effect will be better.

For steak, I usually use black pepper with garlic water or onion cooking wine or red wine salt, and I can also add other seasonings. I usually add thyme, but I only have thyme at home. It tastes good. Once pickled with brandy, it tastes strange.

Black pepper (extra large, I like it)

Add garlic water (two cloves) or onion (half),

Cooking wine (moderate amount) or red wine (usually I soak half),

Salt (one or two spoonfuls),

Thyme (ultra-small amount, the kind that the bottle leaks twice the most)

A Chef's ingredients: steak (about 350g), red pepper 1 shredded, onion half-shredded, garlic 1 spoon, green pepper 1 shredded.

Marinade: 2 tablespoons of soy sauce, 0 tablespoon of 65438+ spicy soy sauce, 2 tablespoons of oil, a little pepper and a little chicken essence.

Seasoning: sugar 1 tablespoon, soy sauce 1 tablespoon, salt, gouache, tomato juice, chopped green onion, water and black pepper.

How to marinate raw steak?

The materials that need to be prepared in advance are: beef tenderloin, edible salt, black pepper and red wine.

Specific practices are as follows:

1, select beef tenderloin and wash it.

2. If it feels big, you can cut it in half and sprinkle with salt and black pepper.

3. Finally, pour a proper amount of red wine on the beef and marinate it for one day. After pickling, frying, etc. I will.

How to marinate steak

My friend downstairs said, it's ridiculous to use soy sauce, soy sauce, black pepper sauce, baking soda and corn flour.

I'm afraid it's only the garbage collage steaks with all kinds of sodium and tender meat powder sold in supermarkets or chain steakhouses.

In fact, steak itself belongs to western food, and western food is very particular about ingredients. The so-called western food pays attention to seasoning, while Chinese food, especially Sichuan food and Hunan food, often goes bad. That's the reason.

First of all, you have to have a good piece of meat to cook steak. Domestic beef is a tragedy, and it is impossible to cook steak. Because no matter how well you cook, you can't simply fry and eat. I suggest you use USDA PRIME Angus beef or beef and beef. These are now available in the domestic market. It would be a tragedy to buy a piece of meat directly from the market as my friend downstairs said.

Secondly, imported beef bought in China is frozen. If you buy it piece by piece, ask the store to cut it for you in advance. If you buy a whole steak yourself, you need to slice it yourself. The thickness is kept at 2.5-4cm, and I am usually a piece of 3cm. Don't be like a supermarket, a slice is only 1CM, 1.5CM thick, and it will be cooked when it is fried, and it won't be juicy at all.

Furthermore, the frozen cows are discharged into the refrigerator 10 hour, which is called natural deicing. Then, the cows are discharged at room temperature 1 hour to increase the temperature of the steak center. Never fry, wash or soak the steak in water! ! !

Then it can be divided into pickling and non-pickling.

If it is not pickled, dry the surface with kitchen paper and sprinkle enough salt and chopped black pepper on the surface. Salt should be coarse-grained sea salt or rock salt. Black pepper should be freshly ground with particles. Salt should be sprinkled more and unevenly. Then pour in an appropriate amount of olive oil and wipe it evenly. So we can wait for the pot.

Marinated steak, sprinkled with chopped black pepper, two fresh rosemary, 2-3 crushed garlic cloves and appropriate amount of olive oil. Apply all four seasonings to the surface of steak several times, and then let it stand at room temperature for 30-60 minutes. Add salt before cooking.

Remember! Salt can't be put in early. Steaks don't need to be salted like people in China. If the salt is put too early, the water will precipitate and the steak will be very dry!

Then, start burning. Be sure to use a pan, preferably a baking tray from LE CREUSET or STAUB.

The pot must be very very hot first! It's on fire. When it starts to feel very hot, it is already before the steak is oiled, so it can be cooked directly.

If you use a pan, turn it every 25 seconds. If you use a baking tray, turn it as little as possible in order to bake a pattern.

If the steak is preserved, put garlic and rosemary in the pot for 3 minutes and fry together.

Generally, 3CM thick steak can be cooked in 5 minutes after frying 10- 12 minutes. The central temperature is 55 degrees. It's completely cooked at 65 degrees.

You can put a piece of butter and color it before cooking. Butter must be put at a later stage. If you put it in early, it will turn black and bitter, caramelization.

Finally, you need to let it stand after cooking! Let the steak stand for 5- 10 minutes. Don't cut it. In this way, the juice will return to the cells, and all the blood will flow out. Sprinkle lemon juice on the steak. Do it.

Reliable steaks don't need black pepper sauce. This sauce is so thick that it is usually made by domestic steakhouses to cover up the bad taste of junk steaks.

The three best companions of steak are chopped black pepper, salt and lemon juice.

I play alone. I hope it helps you.

How to marinate your own steak

The specific steps are as follows:

1. Slice beef (about 6mm), beat beef with a meat beater, and marinate with salt and black pepper15min. The curing time should not be too long, otherwise the meat will get old easily.

2. Use this time to make black pepper juice: put carrots, onions, chicken and tomatoes in a blender, add a little water and make juice. You can add some red wine and rosemary. Turn a small fire in a pot and add salt and black pepper. If you like spicy food, you can put more black pepper. Can be adjusted according to personal taste. Cook over low heat until thick. If it is really not thick, you can tick it. So the black pepper juice is ready.

3, fire, put butter in the pot, put steak, 50 seconds opposite, and then 30 seconds.

4, with favorite vegetables, pour thick black pepper juice to eat.

How to marinate black pepper steak?

Preparation materials: steak, onion, garlic, vanilla powder, black pepper, white pepper, salt, lemon honey juice, lemon juice and soy sauce.

1. After the steak is washed, beat the steak with the back of the knife and put it on the plate.

2. Add chopped green onion, minced garlic and vanilla powder in turn.

3. Add black pepper and white pepper.

4. Add salt and lemon honey juice.

5. Add lemon juice and soy sauce, mix well and marinate for 20 minutes.

What materials do you need to marinate steak at home?

Preparation materials: steak, black pepper, butter, olive oil, sea salt and basil leaves.

Step 1: Add proper amount of sea salt, black pepper, olive oil and basil leaves to both sides of the steak.

Step 2: marinate gently by hand for about 5 minutes.

Step 3: preheat the steak machine.

Step 4: After the steak machine displays the "Start" function, put the steak on.

Step 5: After frying it a little, turn on the steak machine and add a small piece of butter.

Step 6: The steak machine automatically detects the thickness of the steak to detect how rare it is. You can fry the steak as much as you like.

Step 7: finished product.

There are several ways to marinate steak.

Ten curing methods of steak: 1 Malaysian flavor: materials: ginger, garlic, turmeric, dried red pepper, citronella stem, shrimp paste and lemon.

Mexican flavor: Ingredients: Mexican stout, fennel, black pepper, Chili powder, dried anchovy Chili powder, dried Mexican Oregon vanilla, coriander, lemon and garlic. 3 British bar flavor: materials: olive oil, beef soup, red onion, garlic.

4 North African flavor: Ingredients: olive oil, orange peel, Harissa hot sauce in Maghreb, deep Chili powder. 5 Canadian Montreal flavor: materials: coriander, black pepper, fennel, Chili powder, red pepper slices, onion powder.

6 Brazilian flavor: Ingredients: olive oil, white pepper, Mexican Serrano pepper, garlic. 7 Kung Pao Taste: Ingredients: sesame oil, seafood sauce, white vinegar, American sriracha Chili sauce, shallots and garlic.

Spanish flavor: ingredients: orange peel, smoked Chili powder, flat leaf basil. 9 Indian flavor: Ingredients: sesame oil, soy sauce, onion, onion, garlic, black pepper, white sesame and sugar.

10 Texas mixed Mexican flavor: materials: black pepper, smoked Chili powder, Anqiu Chili powder, dried mustard powder, coriander, Oregon, fennel, lemon spicy spices. Garlic, onions and lemons are naturally basic. Add turmeric, citronella and lime to make it a Southeast Asian flavor, while fennel, Chili powder, black pepper and vanilla become a Mexican flavor. If it's small green pepper and white pepper, it suddenly smells like samba.

The following 10 five-star pickling secret recipe represents the different tastes of different countries and can definitely satisfy the taste fantasy of all kinds of food. According to the specific types of problems, step disassembly/cause principle analysis/content expansion, etc.

The specific steps are as follows:/The main reasons for this situation are.

What are some simple ways to marinate steak?

Calories of ingredients recipe: 165 (calories)

The main ingredient is the original sirloin steak 150g.

Methods/steps

1. Drain the original brisket, thaw it in cold water until it is soft, and wash away the blood. (Be careful not to unpack the package, just put it in water to thaw it. )

2. Knock the steak loose with a meat hammer to make the meat soft, then sprinkle with black pepper and a little salt (a little, otherwise it will be salty), add chopped garlic cloves or onions, and marinate for 2-3 hours. It will taste better!

3. Preheat the pan with high fire, pour in butter and add sirloin steak. Fry each side for about a minute, then turn it over repeatedly until it is golden, so that the juice inside can be sealed when frying, so as not to turn beef into firewood. (If you are afraid of paste at first and keep turning it over, it will lead to the loss of water inside, and the taste will become astringent, so you can't make it tender outside. )

The steak is fried until the cross section of the meat turns pale pink, so you can take it out and put it on the plate. Pour in black pepper sauce. Then cook the spaghetti with water, put it on a plate, add ingredients, cauliflower, small tomatoes, and add some ketchup, and a delicious sirloin steak will be ready.