material
Steak 1 piece
Appropriate amount of black pepper
Appropriate amount of olive oil (corn oil and peanut oil are also acceptable)
A little onion
A little tomato
A small glass of red wine 1
A little salt
The method of black pepper steak
Wash the beef quickly (all parts of the meat can be used, and there is a popular science class at the end of the menu), drain the water and suck up the blood with kitchen paper. If the steak bought in the market is very thick, you can beat it with the back of a knife to make the beef softer.
Frozen beef should be thawed from the freezer to the freezer half a day in advance, and the steak should be taken out of the refrigerator half an hour before it is cooked and heated to room temperature. Rapid thawing will lead to water loss in beef, while slow thawing can ensure that beef is tender and juicy.
Many students asked if the salted beef bought in the supermarket should be washed. If you believe in the responsibilities, ethics and hygiene standards of managers and operators in all aspects of suppliers and shopping malls, the due diligence of regulatory authorities, your stomach and your cooking, then you don't need to wash it.
I won't buy braised beef: 1. Only in this way can we judge whether beef is fresh. 2. Without knowing the formula of gravy, the knowledge of chemistry teaching in middle school can't let you know what compounds can make beef so tender. 3. A good piece of beef is like a fresh girl who only needs a little makeup. A dress with heavy makeup and dust will ruin her. Only black pepper and salt can reflect the delicious taste of a good steak.
Sprinkle black pepper on both sides of the steak (preferably freshly ground black pepper, which is more fragrant. It is really useless to use black pepper. ), a little salt (because you can put less salt in the sauce later), then sprinkle with olive oil (peanut oil or corn oil) and spread evenly.
My steaks are basically fried directly after adding fat and never marinated, because I think marinating with salty seasoning will definitely lead to the loss of water in beef more or less, which will affect the "fresh and juicy" effect of steak in the later stage.
Why use olive oil? 1. Olive oil has a high ignition point, is not easy to burn and is healthier. 2. Olive oil has a light taste and will not affect the taste of beef.
The non-stick pan has been burning until it smokes. Put the beef into the pot and press it with a clamp to ensure that the beef is heated evenly. Fry each side for 1-2 minutes (the thick meat can be fried for a long time, but the thick meat can't exceed 4 minutes, otherwise the beef is too old to bite), so it is medium-cooked, burnt outside, pink inside, and there is no "bloodshot", so the small pot friends are safe to eat.
Special note: when frying steak, your gas stove (I have never tried induction cooker, microwave oven, electric oven, electric baking pan and other weapons) is as big as it is! Slow frying with small fire is suitable for frying fish, not steak, except beef jerky. If your pot is very thin, it is strongly recommended to buy a thick-bottomed pot before frying, otherwise the temperature of the thick-bottomed pot is too high and the steak will burn the surface.
Why does it smoke when cooking? Because of the high temperature, the protein on the surface of beef solidifies instantly, reducing the internal water loss; The fire can heat the beef to above 65 degrees in the shortest time (the steak can be eaten at this temperature), and the frying time is short, so there is less water loss in the beef. In addition to the quality of beef itself, frying with fire is the most important factor affecting the tender, smooth and juicy taste of steak.
Why do you put oil in the pot? Rub the oil on the beef, put it in the pot with the beef and heat it together, so that the oil will not paste and the meat will not stick to the pot.
Empty burn pot, but the price of a good steak is more than that of an ordinary non-stick pot. In order to pursue the ultimate taste, it is worth it. If you still feel bad, buy a flat-bottomed cast iron pot.
This looks like medium rare.
Put the fried beef in the pot for five minutes, some gravy will flow out (don't pour it if you want to make sauce), and some will be absorbed by the beef.
The next step is to mix the sauce (if you are afraid of trouble, the beef is imported and tastes good, and it doesn't matter whether you make the sauce or not).
Use the remaining oil of the fried steak (if it is fried before, change to a clean pot and add a small piece of butter), add the minced onion, and add the minced tomato (the steak is delicious when it is hot, and the more tomatoes are cut, the shorter the cooking time. It's best to break it with a blender. Pour in red wine, add chopped black pepper and a little salt. Stir the gravy on the steak until it quietens down and the sauce is ready.
Those who like the mood can burn some broccoli and carrots, cut some tomatoes, or stir-fry some potato chips and set the plate.
With sauce, a simple black pepper steak is ready!
Enjoy it!