1, cut the beef into 2cm thick, because there are a lot of tendons in the meat, pat the meat loose with the meat flap, and chop it with the tendon cutter for a few times. If there is no tendon flap and tendon cutter, you can cross it with the back of the knife for a few times;

2. Feed it with a little salt, pepper, red wine or brandy (to remove odor and enhance fragrance) for half an hour;

3. Use beef butter when frying, that is, the salty one (use olive oil or salad oil instead of butter).

4, ignition, medium fire to small fire, after the butter melts, you can put the beef;

5. Generally, once every 30 seconds, once on both sides, the duration of the next turn should be shortened, that is to say, it will be five minutes ripe in about 2 minutes.

6. You can pour some black pepper juice when eating.

About the degree of raw steak, it is called "rare" in western food.

3 Mature: When the steak is cut, only the upper and lower layers are grayish brown, during which 70% of the meat is red with a lot of blood.

5. Mature: When the steak is cut, 50% of the meat in the center of the section is red with a little blood.

7 Mature to well-done: When the steak is cut, there is only a narrow red line in the center of the section, and the blood in the meat is almost dry.

Westerners like to eat raw steak, because this steak is moderately oily and slightly bloody, and its taste is very delicious. Orientals prefer

7 mature, because I am afraid of seeing blood in the meat, so I think the less blood, the better.

About beef:

There are many kinds of steaks, and the following four are common:

Beef tenderloin, also known as FILLET, is the most tender meat on the beef tenderloin, and it contains almost no fat, so it is very popular with friends who like lean meat. Because of its tender meat, it is suitable for frying it in 3, 5 and 7 degrees.

(naked eye steak), both lean meat and fat meat, because it contains a certain amount of fat, this kind of meat is more fragrant when fried, so don't overcook it when eating, and it is best to cook it well.

(Sirloin steak, beef tenderloin), which contains a certain amount of fat, is a beef tenderloin with a circle of white muscle on the extension of the meat. The overall taste is tough, the meat is hard and chewy, and it is suitable for young people and people with good teeth. When eating, cut the meat with the muscle together, and don't overcook it.

T-bone steak, which is T-shaped, is the backbone meat on the back of cattle. On both sides of the T-shape, the amount is large and the amount is small. The large amount is the naked eye, and the small amount is the filet mignon. This kind of steak is more common in American restaurants. Because the French food is exquisite, it is rarely used for the large and rough T-bone steak.