Oyster meat, also known as plate muscle, is a piece of meat behind the shoulder blade of cattle. Because the texture of meat looks like oysters, it is named "oyster meat".

Because this part of the meat doesn't move often, the meat is tender, with dense oil flowers and fine marble lines. It tastes oily and tough, delicious and juicy, and is very suitable for frying.

Materials?

Beef millet beef oyster meat 1000G

Proper amount of butter

Proper amount of salt

Appropriate amount of black pepper

How to fry beef and oyster meat?

Take beef millet oyster meat 1-2 pieces.

Sprinkle some salt on the steak and put it in the refrigerator 1-2 days. This makes the air around the steak circulate well, and the grilled steak tastes thicker and softer. )

When cooking steak, take the steak out of the refrigerator, wait for its temperature to rise to room temperature, and then fry it in the pot.

Hot pot, with free butter.

When cooking steak, take the steak out of the refrigerator, wait for its temperature to rise to room temperature, and then fry it in the pot. (This avoids frying steak directly. The temperature in the center of the steak is up to standard, but it is actually overcooked. )

When frying steak, turn the steak every 15-20 seconds, and sprinkle with black pepper before cooking.

Put the cows on a plate and let them stand for 5 minutes. Standing in this step can relax the fiber of the fried steak, thus firmly locking the gravy. )

Now you can enjoy this delicious and juicy perfect steak with your favorite sauces and vegetables.

skill

Half-cooked, 45 degrees Celsius away from the pot; Medium rare, 55 degrees away from the pot; Cook at 65 degrees. Sprinkle a proper amount of black pepper before cooking.

When choosing meat, it is best to choose fresh steak with uniform fat texture distribution, which can lock in water.