Steak, or steak, is flaky beef and one of the common foods in western food. The main cooking methods of steak are frying and roasting.

In medieval Europe, pork and mutton were common people's edible meat, and beef was the high-grade meat of princes and nobles. Noble beef was cooked with pepper and spices, which was also noble at that time, and was eaten on special occasions to show the noble status of the owner.

Steak grade

Japan Edible Meat Grade Specification Association carries out strict grade specification management, and the market is priced according to "A-5" and "B- 1".

First of all, the meat yield is divided into three grades by English letters-A, B and C, with the highest meat yield in Grade A and the lowest in Grade C. The latter figure is divided into five grades according to four items: mixed fat, color of meat, compactness and texture of meat, and color and quality of fat.

Steak is different from most other cooked foods. Steaks are usually not well-done, because well-done steaks test the chef's skill and can be adjusted to the degree of regeneration according to personal preferences.

Steak practice

Take frying as an example. The first time a steak is fried in a pan, it must be heated with fire. At this time, a layer of meat on the surface of beef was dehydrated and hardened, and Maillard reaction occurred, which turned dark brown in color and gave off the smell of frying. Turn the beef over before enlargement and fry the other side into dark brown. This stage is the taste of steak.

The time for frying and roasting steak varies according to the area and height of beef and the firepower of cooking utensils and stoves. Other people's standards can't be copied directly, and the most reliable thing is to try it yourself.