"There are only two kinds of steaks, either bloody or burnt."

Note that the answer to this question will directly expose your identity!

Rare (raw) or rare (raw) is a taste that ordinary people can't understand. This steak is slightly cooked on the outside, and the meat inside is scarlet with myoglobin. They only belong to experienced gourmets who eat steak. Without a strong stomach and excellent psychological quality, it is difficult for ordinary people to accept such familiarity.

If it is the first time to eat steak, don't be nervous and don't panic. Sit down gracefully, nod your head and ask for a medium or medium well. This is a definite choice. The steak at this time is much more friendly in appearance than medium-rare steak. At least it will make people feel: "well, it's really familiar." At this time, the steak is tender and tender, which is welcomed by most people.

Very well-done, that is, well-done steak is dry and hard, with little juice, which is a severe test for my cheeks. I suspect that I have such a developed masseter muscle now because I ate a well-done steak last time.

A picture distinguishes steaks with different maturity! Save it in your mobile phone and check it at any time!

Generally speaking, the degree of ripeness of steak is divided into 1357 and well-done, but some people will accidentally blurt out that they want 2468 medium-rare steak; There are also many friends with unique tastes who like to eat raw blood steak recently. ...

Although the scene is a little scary to think about, after all, radish and cabbage have their own love. Please take good care of every foodie and don't give them a surprised look when they are eating and drinking.

How to choose steak?

"The steak that was so delicious that it was knighted was once hidden by The New Yorker."

To decide whether a steak is delicious or not, apart from the different maturity, the most important thing is where the beef belongs.

A complete cow can decompose dozens of steaks, which look similar, but taste very different. Today, filet mignon, eye steak and sirloin steak are the representatives to show their differences.

filet steak

The most vulnerable part of a cow. A small piece of tenderloin on the inside of beef tenderloin is thin and juicy because it seldom exercises. Fried to medium or medium rare, very suitable for the elderly and children.

-Eye steak-

Eye steak comes from the sixth to twelfth ribs of cattle. This part is rich in oil flowers, which can form beautiful snow patterns, red and white. The smell of beef is hidden in this snow pattern, and the oil flower melts during the frying and roasting process, and it can also wrap the whole steak. When it is baked for 5 minutes, it will become very tender and juicy.

-Sirloin steak-

Sirloin steak is a real aristocrat. It is said that King Henry VIII of England was shocked by the smell when he first ate sirloin steak, so he named it "Sir". Tenderloin ",also known as sirloin. Sirloin steak has milky white oil ribs on the edge, which is tough and chewy. Ten well-done sirloin steaks can exercise the most developed masseter muscle in the world.

How to stir-fry steak?

"The golden choice of family steak evokes the ancient meat complex"

Filet mignon is too tender and sirloin steak is too thick, so eye steak has become the choice of family cooking.

If there is oil flower in the center of the eye meat, it is a very popular eye meat steak. As the best steak. Australia Valley Feed 100 Eye Meat Core is a surprise prepared by 7FRESH.

Australia's original ecological stocking, 100 days of careful feeding, to ensure the oil flower and multi-layered flavor. The whole process of cold chain transportation, food from pasture to table by air.

Buy a steak with a 7-eye meat core, prepare a cast iron striped frying pan, and another way to eat it is in front of you.

Absorb the blood on the surface of the steak with paper towels, heat the frying pan with high fire, add a small piece of butter when the pan is boiling and smoking, add the steak, cure the surface of the steak at high temperature, and lock the fresh juice inside.

Fry both sides for 60 seconds to 90 seconds until half cooked. Heat the plate, take out the steak, let it stand for three minutes, sprinkle with Shanghai salt and black pepper.

Cut an entrance, full of Explosicum, rich fragrance, fresh and juicy taste, enough to arouse your ancient meat complex and experience the carefree feeling of eating meat.