How to cook a home-cooked steak? You can cook steak at home, you don't need to go to the hotel to eat. However, if you cook steak at home, it will taste better if you master the following skills. The value of a beautiful steak lies in whether you feel satisfied before, during and after eating. This meaning is extensive, besides the freshness and quality of steak, it also needs to be matched with other external factors, such as good beef and of course good cooking methods. Pay attention to the following small problems. Stir before frying will drain the gravy. Before frying pork chops, in order to make pork chops softer, pork chops are often beaten with the ridge of a knife. But this method must not be used on steak, because after beating, the tissue of steak is not only destroyed, but also the most important gravy of steak will be lost, so as long as it is a good steak, it is enough to cut off the thick ribs with a kitchen knife. The pot should be heated to lock the place where the steak is fried in gravy. It should be hot. When the steak is in the pot, the high temperature will quickly seal the surface of the meat and leave the gravy inside. Generally, animal oil is not used, because it will mask the flavor of the steak itself. Vegetable oil or butter will do, not too much oil, just a thin layer. Finally, add salt and black pepper. If you put salt first, the juice in the meat will be sucked out, which will affect the tenderness of the meat. According to taste, how much steak is cooked depends on personal taste and taste requirements, and how many times it is cooked depends on frying time. Generally, it is divided into the following categories: blood beef with a little color on the surface is completely bright red raw meat; Medium-ripe, only two sides are fried into grayish brown after cutting, and 70% of the meat is red with a lot of blood; Medium rare, 50% of the steak meat is red, but there is less blood in the meat; After the steak is cut, there is only one red line in the middle fault, and the blood in the meat has dried up; Well-done and well-done steaks are brown, even brown. Generally, people who really eat western food rarely order this steak. It is said that a famous chef will even ask guests who order well-done steak out of his restaurant. Only in Chinese food will all beef be cooked. Generally speaking, it is recommended that you eat your steak medium rare. If the steak meat is fresh, you can taste the original flavor of beef without adding sauce. Foreign or more formal steakhouses generally don't serve steak with sauce. However, there are also many diners who don't like sauces. Among them, A 1 sauce invented by the chef of King George V is their most common sauce choice. It is made of tomato, vinegar, ginger, onion, black pepper, sugar and salt. It tastes sweet and sour, slightly spicy and very refreshing. In addition, English mustard and French mustard are also common sauces. English mustard is sour, spicy and aggressive. French mustard is not too spicy and salty. Lipailinkou juice is a common sauce in Hong Kong-style steakhouse, and the sour Mimi taste is one of the memories of many people's childhood taste. French steaks pay attention to sauces, such as cream sauce, pepper sauce, red wine sauce, butter and white wine sauce, mushroom sauce, fennel juice and so on. The most common ready-made products in supermarkets are black pepper juice and tomato juice. Tips for China Eating Net: All rights reserved, please indicate the source statement: All recipes, articles, knowledge and data published in this article and China Eating Net Food Encyclopedia are for reference only, please check them yourself before use, and the risks arising therefrom shall be borne by you personally. China Food Network "Food Encyclopedia" strives to become a professional life service platform that provides the best practical food, recipes and recipes, professional health knowledge, life tips and ingredients introduction.