Steak steak

Raw materials:

Beef (meat thicker for the best) 1000 grams

100 grams of lard

Salt

Style:

1, the beef will be cut into 6 pieces of beef steak thickness of about 2 centimeters, a little patted with a knife to flatten the sinews, in the sinews of the place a slight slice several times ( to avoid deformation when cooked).

2, frying pan on a high flame, under a small amount of oil, put the steak, quickly burst dry on both sides, that is, change to a small flame, and then add the right amount of oil, the steak will be a little fried, sprinkled on both sides of the salt, continue to fry until cooked from the pot.

3, frying steak (2 cm thick) the time required, depending on the steak required degree of doneness:

Red steak (raw steak) each side of the frying 1 minute.

Light red steak (medium rare)

Partial rare 2-3 minutes on each side.

Seared rare for 3-4 minutes on each side.

Seared steak 5 minutes on each side.

Several sides of steak

1. English steak is served with sauteed onion chunks.

2. French steak is served with a slice of lemon and a piece of garlic butter on top of the sauteed steak. Served with boiled string beans and roasted potatoes.

3.Pepper SteakDip the steak in crushed pepper on both sides before frying. Broil with a creamy salsa when ready to serve.

4. Other side dishes are available such as:

Fried Potato Fries - Vegetable Salad

Boiled Green Peas - Boiled Asparagus - Boiled Potatoes

Fried string beans - dry-fried slices of grated rutabaga - boiled potatoes

5, can also be topped with different flavors of salsa to make it taste different, such as Dutch salsa, Bordelaise salsa and so on.

Eating method:

Put a piece of fried steak, put it into the plate, according to the practice, choose the appropriate salsa and side dishes. Pour the salsa over the steak and place the appropriate side dish next to it. The steak, salsa and side dishes can also be served on separate plates or platters. Eat with knife and fork.

Features:

The meat is tender and flavorful.

Fried Steak

Ingredients: steak

Ingredients: scallion juice, yellow wine, egg, hot soy sauce, tomato salsa, cucumber slices, potato strips or lettuce and tomato slices.

Practice:

(1), cut the steak into 10 grams of small pieces, one by one with a knife patted into a 1 inch and a half diameter of the round thin slice, then chopped with a knife a few times, and then trimmed round the meat, the steak piece by piece into the marinade with scallion juice, yellow wine, etc. into a drag, take out marinated for five minutes, and then dragged by the egg paste;

(2), under the hot frying pan on both sides of the frying into a golden brown, cooking on the hot soy sauce and tomato sauce, turn a few times out of the pot pot, with cucumber slices, potato strips, or lettuce and tomato slices on the table can be.

Spicy grilled steak

Raw materials: 500 grams of net steak

Seasoning: salt, sugar, pepper, soy sauce, wine, monosodium glutamate (MSG) in moderation

Methods: ① steak patted with a knife, salt, sugar, pepper and other seasonings marinated for half an hour;

② steak put on the grill into the oven to bake, the first baked for 25 minutes, and then turn and bake for 10 minutes can be.

Korean traditional copper plate barbecue beef chops

Use the U.S. imported 0.5cm wide beef chops, first remove the outer layer of grease, with a slanted knife sliced into a thickness of 0.2cm, patted to remove sinews, and marinated for half a day in a special seasoning (add apples, wine, lemons and so on) to make the meat more tender and flavorful. Then, the veal chop is grilled on a traditional Korean copper plate to preserve the essence of the meat juice, and you can dip it into the juices as you eat. To serve, wrap the slices of beef in fresh lettuce and add miso paste, garlic, and chili peppers to taste.

Swiss Cheese Veal Steak Set Meal

The main course is the famous Swiss Cheese Veal Steak, which is made from veal calf's small ribs imported from the U.S. from Wisconsin, which refers to cows that have not yet grazed while still lactating, and which is particularly tender and popular in Europe. It is the best part of the filet. When cooked, it is first removed from the tendon and flattened, with Swiss cheese and ham, then dipped in batter and fried before grilling, with cheese slowly flowing out from the cut, which is also a good European-style steak. The set menu also includes a combination of cold salads, breads, lobster bisque and desserts, which are not as elaborate as French cuisine, but the quality of the dishes is guaranteed.

Seared veal with black pepper

Put pre-ground black pepper on the outside of a veal chop

Heat a pan and add olive oil. When it's hot, put the veal chop in.

Take care that one side goes down and don't touch it for a minute or it will stain the bottom.

Fry for 5 to 8 minutes, depending on how rare you like it

Dry-fry steak

Fresh frozen steak is fine, pepper, pepper, cumin, ginger, fresh or dried chili, soy sauce.

Practice: put all the above materials into the pot, a little soy sauce. 20 minutes after the steak, brush the other materials. Heat the pan over low heat, put the steak code into the pan, and grill it slowly over low heat. Reduce heat to medium, add the remaining pepper, pepper, cumin, ginger and a little soy sauce. Stir-fry for a few minutes and then plate.

Korean steak

It is a traditional Korean dish in which the steak is seasoned with a meat sauce with pear juice and grilled over charcoal. Instead of pear juice, you can put monkey peach juice. *Soy sauce plays a role in flavoring and increasing appetite, and is an indispensable condiment for Korean food. It has a sweet flavor due to amino acids and a distinctive aroma due to aromatic ingredients and preservative effects. It also has an aroma that removes the stink of food. Ingredients: 1Kg steak, 1 white onion, 20 green peppers*Sauce: 6 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons finely chopped green onion, 2 tablespoons crushed garlic, 4 tablespoons sesame seeds, 2 tablespoons sesame oil, 1/2 tsp pepper. Directions (1) Cut the steak into 5-6cm sizes, pull out the fat and remove the skin, put the meat that sticks to the ribs and pull it flat. (2) pack up each piece of ribs one by one marinated in the condiment sauce, and so on the condiment mix, put the grill on the charcoal fire, and so on the grill is hot, put the ribs grilled out.