Steaks can also be cooked at home. As long as you master these tricks, you will be better than a chef in a five-star hotel.
There will be some emergency delicious food in my refrigerator, such as frozen vegetables, fruits, chicken breast and steak. Beef and chicken breast are also considered to be the favorite of fitness enthusiasts, and it is essential to reduce fat and gain muscle.
I often open the refrigerator when I don't know what to eat. Take out one or two things and you can make a good meal. Frozen steak is convenient and affordable, and more importantly, it can perfectly restore the freshness of meat after thawing.
Ingredients for frying steak: naked eye steak, sea salt, butter, corn oil and black pepper.
Practice: 1. Thaw the steak at room temperature in advance, or use the microwave oven to help thaw it quickly.
2. Absorb excess blood with kitchen paper, then sprinkle Shanghai salt and massage the steak.
3. After the cast iron pan is heated, pour a proper amount of corn oil, then put the cow into the pot, fry all sides first, and express it at high temperature for edge sealing. The purpose of edge sealing is to lock the moisture inside the steak, and the fried steak tastes tender and smooth.
4. After sealing, fry the steak on both sides. Students who like fried steak with butter can put a small piece in the pot. I choose to coarsen with the naked eye and turn it every 15 seconds. According to the actual temperature, it takes about 15 to 20 times. The steak fried like this is rare.
5. Put the fried cow on the plate and let it stand for five minutes. This step is to wake up the steak, also called waste heat cooking. The residual temperature of beef will be transferred to the center, which is very necessary for thick-cut steak. The undercooked meat in the center will continue to be heated, while the fibers at the edge will further absorb the gravy after cooling.
6. Sprinkle with black pepper and serve. A good steak doesn't need too much seasoning and sauce. The moisture and fat of beef itself are delicious enough.
[hint]
How to thaw frozen steak?
You can put the wrapped cows in the refrigerator for 6 hours, or you can thaw the wrapped cows in iced salt water one night in advance. These two methods belong to low-temperature thawing, and the principle is similar to that of thawing steak with thawing plate at room temperature, which can perfectly restore the meat quality of steak.
Many friends like to thaw the packaged steak with normal temperature water. Although this method thaws quickly, there will be a lot of blood flowing out of the steak, which will affect the degree of meat quality reduction. This method is not recommended. Of course, if you need to thaw quickly, you can use the thawing function of the microwave oven to save time. Although it is not as delicious as thawing at low temperature, it is also in urgent need of care.
Does the thawed steak need cleaning?
It's not necessary. Washing steak with water will wash off beef fibers and make the taste worse. All you have to do is suck the blood off the steak with a napkin.
Do you want your steak fried on two sides or four sides?
In principle, it is possible. The purpose of edge sealing is to lock the moisture inside the steak and improve the taste. In fact, there is no difference in the order of the two, especially the question of "which came first, the chicken or the egg"
Do you have to cast a grooved iron pan for frying steak?
Flat-bottomed cast iron pots and striped cast iron pots have their own advantages and disadvantages. There is a large coking area on the surface of the steak fried in the flat-bottomed cast iron pot, but the striped cast iron pot can let the oozing gravy flow into the groove and keep the temperature of the beef noodles. The most important thing is that striped cast iron pots can fry beautiful plaid patterns.
15 second. Why double it?
The purpose of turning the noodles every 15 seconds is to keep the surface of the steak hot, and the temperature inside the steak will not be too high, so that the delicious gravy can be perfectly preserved.
How do novices fry thick-cut steaks over 4cm?
Steaks with a thickness of more than 4 cm are best put in the oven. First seal all sides with a cauldron torch, then fry both sides for 30 seconds, and then put the cow in the oven. Preheat the oven to 250℃ in advance and bake for 2-3 minutes.