Beef and mutton is a more common ingredient in life, and the protein content of beef and mutton is relatively high, so it is more suitable for sports and fitness groups, because sports and fitness groups often eat mutton, can promote the transformation of muscle. Beef ribs have become a favorite ingredient of many people, because beef ribs eat up the flavor is very very good, the following is highly recommended for several types of beef ribs more simple method.

Way 1:

In the case of tortured steak or grilled steak with a smaller pan with unsalted butter and spices to make the sauce (use your imagination), this sauce is ultimately poured on the plate loaded on the side of the steak on it. That way the steak won't be too raw.

The first step is to marinate the steak in spices, which spices are optional

The second step is to grill the steak in an electric oven for a little more than 10 minutes (actually, if you can get it to work, it's okay not to grill it);

The third step is to look for a sauté pan with a little bit of unsalted butter (not to be smeared), and then to put the steak in it to sear it a little bit.

Finally, don't do it at five o'clock, preferably until seven or eight o'clock, after dark, there should be red wine,abercrombie france, but also have to sit down, by the way, to get a small bouquet of flowers in the middle of the basket, the rest of the people do what they want to do it. It's all in the books.

Beef and lamb do not have to be too thick, with a flower knife pat bad, a small amount of red wine salt round onion marinated for 20 minutes, with vegetable oil, there is not a cooking oil with a little bit of unsalted butter baked on medium heat, there is no cheese crumbles? Eventually should be sprinkled with a small amount, plus fennel. Correct, but also to find some carrots, round onions chopped small Fu micro-fire unsalted butter sautéed flavor, and then add some marinade, no marinade even though, add some red wine salt (salt should be just right, do not be too salty) slightly open for a while, and ultimately water starch thickening, poured on the steak to get well. It is best to serve with some salsa and hot sauce on the other side.

Method two:

Raw materials: (two people)

1. raw steak. 4. red wine.

2. Fooching. 5. dry manicured spices (Italian Season).

3. black pepper. 6. vegetable oil.

How to do it: Marinade beforehand:

1. Sprinkle both sides of the steak with appropriate small grains of Fukuji (without Fukuji, raw salt is fine), freshly ground black pepper.

2. Top with gourmet red wine (we all buy the best value at a volume restaurant), about one-third of the thin thickness of the steak in height to width ratio. (There is no red wine, do not apply and do not care, I do not know, the flavor is slightly less diverse).

3. Then sprinkle a thin layer of dry manic spices. Apply fresh marjoram, the flavor is also very good.

4. Marinate it all for about ten minutes or so.

Frying in a pan:

1. Heat a pan, add the vegetable oil and the steak.

2. Lightly sear both sides over the fire with the overall goal of locking in the juices of the steak.

3. Once the juice is locked, pour in the rest of the marinade soon, turn off the heat, cover and cook for more than 10 minutes (depending on the thickness of the steak), you can get out of the pot.

4. Cut the small meat cross-section, is to show tender bright red. The final sprinkle of black pepper, is a delicious tender grilled steak Luo.