Today, a very simple method of frying sirloin steak is introduced in detail. You can cook delicious fried steak at home without inviting guests to dinner! How can I tell which part of the steak it is at a glance?
The place where the ribs of the naked eye steak cross is also called rib eye. The hoof is long and thin with a small hole (the hole is where the ribs cross).
Sirloin steak, also known as tenderloin, has long milky white tendons and body fat (delicious, super alcoholic).
Filet mignon, also known as tenderloin, has no hoof of naked-eye steak and no strip-shaped body fat of sirloin steak. It's whole meat, and the meat is tender.
T-bone steak has naked eye steak on one side and filet mignon on the other. Although it is a combination of these steaks, the closer to the T-bone, the worse the meat is. Summary: naked eye steak is balanced, cost-effective, and the easiest to buy; I like sirloin steak with strong wine flavor and chewy head; I like tender meat, preferably filet mignon; I like the definition of a single-family villa, but I don't care much about its taste. I choose T-bone steak.
Does the steak have to be marinated? Steak marinated with naked eyes is more delicious, and it can be marinated without using it. For filet mignon, it is easier to reflect the high quality of meat stuffing without curing.
The principle is: good meat food should be original, not salted; The more cost-effective the meat, the more it can be cured. Recipe | Super Simple Quick-fried Steak Selection Ingredients: a piece of sirloin steak (thickness less than 1.3cm) Seasoning: freshly squeezed black pepper, raw salt (try to use raw salt, it will look better than refined salt), and edible olive oil.
Seasoning: Prepare water bamboo, plums and pea seedlings (selected according to personal preference and served beautifully) in advance for the cooking process. The steak should be put back to the indoor temperature from the refrigerator in advance, and the surface moisture should be sucked dry with kitchen blotting paper.
(Steak heating: It takes 20-30 minutes. There are two reasons for heating: one is to prevent the soup from coming out when frying; Secondly, because beef and mutton are not cooked at indoor temperature, the fried surface layer is cooked slowly, but the internal structure environment temperature is really cold, which greatly damages the taste. )
Marinate with salt. A small amount of salt will flow out when frying. Don't use too little or too much (note: crude salt is a little more than refined salt)
Squeeze black pepper, evenly grind a small amount of edible olive oil on the surface, and lightly press raw salt, black pepper and edible olive oil on the surface. At this time, it became popular, heated up and cooled the pot. When the bottom pot reaches a certain ambient temperature, the distance between the hand and the pot is about 20cm, which can obviously make you feel hot, and the pot gradually emits white smoke, then the steak can be cooked.
I usually fry steak. The time for single-layer frying is 1 min 30 seconds/1 min 50 seconds, and it takes 3 minutes /3 minutes and 40 seconds for both sides. Pay attention to the fact that the steak doesn't have to roll casually after it is put into the pot. In the case of high fever, the surface will produce a beautiful golden coke layer, which tastes good.
If the steak is thick, that side must be fried. Turn off the heat, add a small piece of unsalted butter, and stir-fry the warm water bamboo and plums into a plate. The last important process of steak: "waking up" is actually putting it on a plate and waiting for 5-8 minutes. If you cut the steak now, it will produce soup, and "sober up" will lock the water in the steak and preserve the juice.