The first way to cook steak is to use a smaller pot to make sauce with butter and spices (use your imagination) when roasting or frying steak, and finally pour the sauce on the side of the steak with a plate. The steak made in this way will not be too raw. The first step is to marinate the steak with spices, no matter what spices you use Step 2, bake in the oven for a few minutes (actually, you can do it without baking); Step 3, find a pot with a little butter (no butter) and fry the cow on it a little. Finally, don't do it at five o'clock. Better wait until seven or eight o'clock. After dark, there should be red wine and candles and sit face to face. By the way, put a small flower basket in it, and the rest you like. That's what the book says. Beef should not be too thick, pat it with the back of a knife, marinate it with a little red wine and chopped onions for 20 minutes, simmer it with olive oil, if it doesn't work, use salad oil and a little butter. Do you have shredded cheese? Finally, you should sprinkle some fennel. By the way, we should also find some carrots and onions, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce. Method 2 Materials: (two persons) 1. Raw steak. 4.red wine. 2. Sea salt. 5. Dry spices (Italian season). 3. Black pepper. 6. olive oil. Practice: pre-curing: 1. Sprinkle a proper amount of small granular sea salt (if there is no sea salt, coarse salt can be used) and freshly ground black pepper on both sides of the steak. 2. Sprinkle red wine for cooking (we all buy the cheapest in restaurants), and the height is about one-third of the thickness of steak. There is no red wine, so it doesn't matter if you don't use it. However, the richness of the taste is slightly insufficient. 3. Sprinkle a thin layer of dry spices. With fresh rosemary, it's delicious. The whole curing process takes about ten minutes. Frying: 1. Hot pot, olive oil and steak. 2. Fry both sides on high fire to lock the gravy of the steak. 3. After the gravy is locked, pour in the remaining sauce that has just been marinated, turn off the fire, cover it, and simmer for a few minutes (depending on the thickness of the steak). 4. The sliced meat is pink and tender red. Finally, sprinkle a little black pepper, which is a delicious stir-fried steak. Method 3: This is a traditional Korean dish. Steak is seasoned with pear juice and meat seasoning, and roasted on charcoal fire. You can put monkey peach juice instead of pear juice. Soy sauce plays a role in seasoning and increasing appetite, and is an indispensable condiment in Korean diet. Sweetness is due to amino acids, and unique aroma is due to aromatic components, which have antiseptic effect. Also because of its aroma, it can remove the fishy smell of food. Ingredients: steak 1 kg, white onion 1, green pepper 20 seasoning sauce: 6 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons chopped green onion, 2 tablespoons garlic paste, 4 tablespoons sesame seeds, 2 tablespoons sesame oil and 2 tablespoons pepper 1/2. Practice (1) Cut the steak into 5-6cm, remove the fat and skin, and flatten the meat stuck on the ribs. (2) Marinate the cleaned ribs with sauce one by one. After the seasoning is mixed evenly, put the ribs on the charcoal fire. The grill is hot. Take out the ribs. Method 4: Fried steak Ingredients: 2-3 cm thick tenderloin (half the size of a book, two people) and appropriate amount of olive oil salt. Appropriate amount of black pepper and arugula, washed and dried, 5-6 teaspoons of canned red pepper, balsamic vinegar and parmesan cheese. Practice: 1. Season the steak with salt and black pepper. 2. Add 3 teaspoons of olive oil to the wok. When the oil is hot enough to start smoking, carefully add the steak, don't touch it, and fry for about 6 minutes. Turn over and fry for another 6 minutes. This leads to a moderate preference. If you like it medium rare, fry it for 3-4 minutes on each side. 3. Transfer the steak to a plate and wake up for 10 minutes. 4. spread arugula on a salad plate of the right size. Tear the red pepper (actually not spicy) into pieces and decorate it with arugula. 5. Add 2-3 teaspoons of olive oil, 5-6 teaspoons of balsamic vinegar and gravy collected on the pot in a small bowl. Add some salt and black pepper and mix well. 6. Slice the steak, put it on the salad, and pour it with the sauce made in the previous step. 7. Finally, put some slices of Parmesan cheese on it. Method 5: Fried steak Ingredients: steak, onion juice, yellow wine, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato chips or lettuce, tomato slices. Practice: Cut the steak into small pieces of 65,438+00g, pat it into circular slices with a knife with a diameter of 65,438+0 inch and a half, then chop it several times with the knife, then round the meat, and put the steak piece by piece into the mixed marinade such as onion juice and yellow wine. Take it out and marinate it for five minutes, then drag it with eggs. Fry both sides in a hot oil pan until golden brown, cook spicy soy sauce and tomato sauce, turn it over a few times, put it in the pan, and serve with cucumber slices, potato chips, or lettuce and tomato slices. Method 6: black pepper steak ingredients: steak seasoning: salt, chicken essence, sugar, soy sauce, black pepper, water starch practice: 1. Slice steak, add salt, chicken essence, sugar, soy sauce, black pepper and starch 15-20 minutes; 2. Pour a little oil into the frying pan, preheat it in the microwave for 2 minutes and 30 seconds, then lay the steak flat on the pan and put it in the microwave for 4 minutes. Method 7: Fresh orange steak Ingredients: 5 pieces of steak, and two methods of making oranges: 1. First, cut each steak into three equal parts and marinate it with a little salt, sugar, wine and soy sauce. 2. After the oranges are washed, one orange is juiced for later use, and the other orange is cut into four parts, then peeled and diced, and a quarter of the peel is cut into strips for later use. 3. Put the right amount of oil into the wok, fry the steak for 3 or 5 minutes first, then add orange juice and orange pulp, fry the steak quickly until it is fully cooked, and suck in orange juice to serve. 4. Finally, wash the wok and add a little oil. When the oil boils, pop the orange peel immediately, pick it up immediately and sprinkle it on the steak. Method 8: French steak Ingredients: 500g steak Accessories: egg150g bread150g wheat flour 50g seasoning: 4g salt, 3g pepper. Production process 1. 2. Cut the steak into pieces, break it loose with the back of a knife, spread it with salt and pepper, dip it in dry flour, then drag it into the egg liquid, dip it in bread crumbs, cover it with a layer of tissue paper, and gently press it on the paper with your palm to make the bread stick. 3. Put 250 grams of cooked vegetable oil in a baking pan, heat it at 250℃ for about 5 minutes, adjust it to 200℃, put the cattle into the oil, fry it for about 5 minutes, turn it over for 10 minute, and take it out when the surface is brown. 4. Serve with spicy soy sauce or ketchup. The food tastes particularly brown and crisp, and it is bright red and tender inside. Method 9: Stir-fry the steak. Ingredients: 600g beef tenderloin. Accessories: lettuce 35g, egg 150g, bread crumbs 35g. Seasoning: sugar 5g, vinegar 15g, sesame oil 5g, ginger 15g, onion 15g, salt 65435 g. Pepper powder 10g, rapeseed oil 1. Cut the beef tenderloin into large pieces. 2. Put the beef slices in a bowl and soak them in ginger slices, onion, pepper, salt, monosodium glutamate and cooking wine for about half an hour. 3. Then remove ginger and onion, add Chili powder and pepper powder and mix well. 4. coat the eggs evenly. Making tips: 1. This product has a frying process, and about 500 grams of vegetable oil should be prepared. 2. Grasp the time when frying to prevent excessive water loss and keep the steak tender and smooth. 3. When frying, the oil temperature should not be too low to prevent the steak from becoming brittle and aging. Methods Ten major cuisines: other western food features: raw materials: 2 steaks (1/2kg); Seasoning A: 1 and 1/2 tablespoons black pepper sauce; Soy sauce 1/2 tablespoons; Salad oil 1/3 tbsp; A little tender; Seasoning B: XO sauce 1 spoon preparation: (1) Wash and drain the steak for later use. (2) Marinate the steak with seasoning for 10 minute. (3) After the barbecue grill is cleaned, put it on a charcoal fire, brush a little salad oil first, then add the steak to roast, turn it over immediately after roasting until the meat is slightly browned, then roast it until the meat is cooked (adjust the cooked degree of the meat according to your own taste), and then brush it with XO sauce to eat. Method 1 1 Typical fast black pepper sirloin steak practice: Seeing so many people providing recipes, I will provide one. Chewy sirloin steak suitable for young people ~ Materials: a sirloin steak, a proper amount of red wine, olive oil (peanut oil can be used after many personal tests, but sunflower oil, rapeseed oil and soybean oil must not be used, it is too fat, and sunflower oil will change the original flavor of food and have a strong taste), and various seasonings (must be: Shanghai spicy soy sauce, black pepper, a little starch, a little sugar and salt). Optional ingredients: lemon juice, apple juice, a little garlic) Tools: large non-stick pan with glass cover, fresh-keeping bag; In addition, a small pot is needed to cook and pour the juice-1). Put the cow in a fresh-keeping bag, add a little salt (not less, because the juice will be poured out in the end), and pour a proper amount of wine (if possible, use a better wine, and recommend Chilean wine, which is not too expensive, just a few tens of dollars a bottle, and the wine itself has the aroma of Chili spices); If there is no wine, you can use a very small amount of brandy, sherry and whisky instead (it is not recommended to use rice grains such as white wine and yellow wine, because the rice grains are too fragrant for steak; Beer is not suitable, there is too much water and it smells like hops. The amount of wine should be more. After the steak is soaked, tie the fresh-keeping bag tightly. Then ... if you like, you can pinch the fresh-keeping bag ~ ~ (so you don't have to make a meat hammer). Let it stand for at least 15 minutes to let the meat fully absorb the aroma of wine and pepper. 2) Open a small pot, pour a little oil, add a little garlic and saute; Add pepper, spicy soy sauce, lemon juice, salt, and turn off the fire (this will prevent the oil from splashing out later); Cut a small corner of the fresh-keeping bag with bacon and pour the mixed juice of meat and wine into a small pot. Turn on the low heat again, add a little sugar, stir well and turn off the heat. 3) When the cauldron is boiling hot, quickly put a spoonful of olive oil and steak, immediately cover the lid, fry and bake for half a minute to one minute (the final product is cooked for about five minutes in half a minute and 7.8 minutes in one minute), turn off the heat, quickly turn over the steak, turn back to the heat, fry and bake for another half a minute to one minute, and turn off the heat. Take out the pot and put it on the plate. If you are elegant, add some tomatoes, cucumbers and lettuce slices or something. Do it yourself 4) While frying the steak, turn on the fire in the small pot, pour in the prepared starch, and draw evenly, then turn off the fire immediately. 5) Pour pepper juice on the steak. It's over ~ eat! If you can drink it, drink it with red wine, because they are from the same origin. Pairing can better set off each other's tastes.