Method 1:
The first step is to marinate the steak with spices, no matter what spices you use
Step 2, bake in the oven for a few minutes (actually, you can do it without baking);
Step 3, find a pot with a little butter (no butter) and fry the cow on it a little.
Forget one thing, when copying or frying steak, use a smaller pot to make a sauce with butter and spices (use your imagination), and this sauce is finally poured on the side of the steak with a plate.
The steak made in this way will not be too raw.
Finally, don't do it at five o'clock. Better wait until seven or eight o'clock. After dark, there should be red wine and candles and sit face to face. By the way, put a small flower basket in it, and the rest you like. That's what the book says.
Beef should not be too thick, pat it with the back of a knife, marinate it with a little red wine and chopped onions for 20 minutes, use olive oil, if not, use salad oil and a little butter slowly. Do you have any grated cheese? Finally, you should sprinkle some fennel. By the way, we should also find some carrots and onions, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce.
Method 2:
Materials: (two copies)
1. Raw steak. 4.red wine.
2. Sea salt. 5. Dry spices (Italian season).
3. Black pepper. 6. olive oil.
Exercise:
Pickling in advance:
1. Sprinkle a proper amount of small-grained sea salt (if there is no sea salt, coarse salt can be used) and freshly ground black pepper on both sides of the steak.
2. Sprinkle red wine for cooking (we all buy the cheapest in restaurants), and the height is about one-third of the thickness of steak. There is no red wine, so it doesn't matter if you don't use it. However, the richness of the taste is slightly insufficient.
3. Sprinkle a thin layer of dry spices. With fresh rosemary, it's delicious.
The whole curing process takes about ten minutes.
Fry in a pan:
1. Hot pot, olive oil and steak.
2. Fry both sides on high fire to lock the gravy of the steak.
3. After the gravy is locked, pour in the remaining sauce that has just been marinated, turn off the fire, cover it, and simmer for a few minutes (depending on the thickness of the steak).
4. The sliced meat is red. Finally, sprinkle a little black pepper, which is a delicious stir-fried steak.
Method 3:
This is a traditional Korean dish. Steak is seasoned with pear juice and meat seasoning and baked on charcoal fire. You can put monkey peach juice instead of pear juice. * Soy sauce plays a role in seasoning and increasing appetite, and is an indispensable condiment in Korean diet. Sweetness is due to amino acids, and unique aroma is due to aromatic components and antiseptic effects. It is also because of the aroma that it can remove the fishy smell of food. Ingredients: steak 1Kg, white onion 1, green pepper 20 * seasoning sauce: 6 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of chopped green onion, 2 tablespoons of garlic paste, 4 tablespoons of sesame seeds, 2 tablespoons of sesame oil and 2 teaspoons of pepper1/. Practice (1) Cut the steak into 5-6cm, remove the fat and skin, and flatten the meat stuck on the ribs. (2) Marinate the cleaned ribs with sauce one by one. After the seasoning is mixed evenly, put the grill on the charcoal fire. The grill is hot. Take out the ribs.
Method 4:
Materials:
? 2-3 cm thick tenderloin (half the size of a book, two people)
? Proper amount of olive oil
? Salt. black pepper
? Wash and dry an appropriate amount of arugula.
? Suitable canned roasted red pepper
? 5-6 teaspoons of balsamic vinegar
? Suitable parmesan cheese
Exercise:
1。 Season the steak with salt and black pepper.
2。 Add 3 teaspoons of olive oil to the wok. When the oil is hot enough to start smoking, add it carefully.
Steak, sunny-side up for about 6 minutes, don't touch it. Turn over and fry for another 6 minutes. So big
It is moderately biased. If you like it medium rare, fry it for 3-4 minutes on each side.
3。 Transfer the steak to a plate and wake up for 10 minutes.
1。 Season the steak with salt and black pepper.
2。 Add 3 teaspoons of olive oil to the wok. When the oil is hot enough to start smoking, add it carefully.
Steak, sunny-side up for about 6 minutes, don't touch it. Turn it over and fry it ... >>
Question 2: How to fry a steak is delicious? How to cook a delicious steak at home: generally choose tenderloin to wash the steak first, then spread it evenly on the steak with Chicago steak gravy, marinate for 2-3 hours, heat the pot after gravy, then add butter, fry the steak over high fire, and then eat it, and then pour the heated cook 100 black pepper steak sauce, which tastes better. Tip: Fry the steak with high fire. Don't turn it over frequently, or the water will be lost. Fry one side and fry the other side.
Question 3: How to make steak delicious and simple? I hope you like it!
Black pepper steak
Ingredients: steak
Ingredients: green pepper, garlic
Marinade: soy sauce, black pepper, cooking wine, salt and pepper powder, sesame oil, chicken essence and Chili powder.
Seasoning: soy sauce, black pepper, cooking wine, sugar, corn flour.
Exercise:
1. Mix the marinade first, then add some water, and put the cow in for pickling. I marinated it for about 20 minutes.
2. Take the oil pan, add the minced garlic, then add the prepared seasonings (the first four are prepared), and finally add the prepared raw flour to thicken. Pretend.
3. Start the oil pan and use the frying pan. When the oil is hot, turn off the heat, add the steak, start frying, and press more. After a while, turn it upside down and fry it almost to your liking. Load the plate. Pour the prepared black pepper juice on it.
4. Finally, stir-fry the green pepper with the remaining oil and put it aside, so it looks better, hehe.
Actually, there should have been onions, but I forgot to buy them and replaced them with green peppers. Also, there is no red wine at home, otherwise pickling with red wine should be better than cooking wine.
Ingredients: cut steak, butter, onion, lettuce and red wine.
Exercise:
Make a paste with eggs and salt, dip it in steak and leave it for an hour.
Melt a small piece of butter in a frying pan.
Put the cow in the pot and fry it repeatedly with slow fire. After the surface changes color, you can sprinkle with black pepper and fry it repeatedly.
When frying to the satisfaction, add a small amount of red wine to the frying pan, turn the steak over a few times and put it on the plate.
Shred lettuce, chop a little onion, mix in salad and put it next to the fried steak.
Shred a small amount of onion and put it on the other side of the steak.
When eating steak, you can eat steak with salad, which tastes better.
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Practice of steak
Exercise:
Cut the steak into pieces, pat it with a knife of 1, then chop it several times with the knife, then round the meat, mix with minced garlic, Jiang Mo, half a bowl of soy sauce, half a glass of red wine, a little honey, a little Chili powder and black pepper, and put the cow in for pickling for about 2 hours.
If you have time to prepare in advance, you can soak the steak in juice, wrap it in plastic wrap, put it in the refrigerator for the night and cook it the next day. The effect will be better. ) Fry both sides in a hot oil pan until golden brown, put them in a pot, and serve with cucumber slices, potato chips, or lettuce.
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fried beef steak
First of all, the pot should be very hot, so that when the steak is put into the pot, the high temperature will quickly seal the surface of the meat and leave the delicious juice inside.
Fried steak can use vegetable oil or butter, because it is not fried, so it doesn't need too much oil, just a thin layer.
Steaks are usually rare, medium, medium and well-done, depending on the frying time. Finally, add salt and black pepper (after adding salt, if you put it first, it will suck the juice out of the meat and affect the tenderness of the meat).
Ingredients: Steak (about 350g), 65,438+0 shredded red pepper, half shredded onion, 65,438+0 tsp minced garlic and 65,438+0 shredded green pepper.
Marinade: 2 tablespoons of soy sauce, 0 tablespoon of 65438+ spicy soy sauce, 2 tablespoons of oil, a little pepper and a little chicken essence.
Seasoning: sugar 1 tablespoon, soy sauce 1 tablespoon, salt, gouache, tomato juice, chopped green onion, water and black pepper.
Exercise:
1. Marinate the steak with marinade 15 minutes.
2. Put 2 tablespoons of oil in the dish, preheat it with microwave fire for 2 minutes, add the marinated steak, microwave fire 1 minute, turn over, and heat it 1 minute (the time can be increased or decreased according to your favorite degree of raw and cooked).
3. Add 2 tablespoons of oil to the bowl, microwave 1 min, preheat, add shredded onion, minced garlic, shredded green pepper and shredded red pepper, stir-fry until fragrant, add seasoning, microwave for 2 minutes until boiling, and pour it on the steak. ...& gt& gt
Question 4: How to fry the steak? It's hard to cook at home if you want to eat. It's delicious, too
The practice of steak: generally choose beef tenderloin and wash the steak first.
Spread Chicago steak marinade evenly on the steak, marinate for 2-3 hours, and heat the pot after marinating.
Then add butter and fry the steak over high heat. Oh, you can eat it when it is cooked.
Then pour in the heated cook 100 black pepper steak sauce, and the flavor will be better.
Tip: Fry the steak with high fire. Don't turn it over frequently, or the water will be lost. Fry one side and fry the other side.
Question 5: How to stir-fry beef is delicious and simple.
1.
All the materials are ready.
2.
Wash beef and slice it.
3.
Add all seasonings and stir well. 4.
Marinate in the refrigerator for more than an hour.
5.
Put salt, sesame, cumin, soy sauce, white vinegar, sugar, chopped coriander, chopped green onion, shabu-shabu and monosodium glutamate into a bowl and mix well.
6.
Add sesame paste and sesame oil and mix well.
7.
Add some water to continue stirring, and finally add a little Chili oil.
Question 6: How to eat fresh beef fried steak? A few simple methods.
1. China steak with beef.
Finger-wide thick beef slices were marinated in Jiang Mo, white wine, soy sauce, sugar and corn flour for two hours.
Fry in a pot with a small fire until it is 70% or 80% mature, that is, cut off the bloodshot with a knife and put it in.
Put a little oil in the pan, cut half an onion and fry until cooked. When it's almost cooked, add some tomato pieces and stir-fry, add salt, sugar, soy sauce and a little wine, then stir-fry the steak that has just been fried for a while, and you can put it on the plate.
The key to this fried beef is pickling, which makes it delicious, tender and delicious gravy.
You can also use tomatoes as the main ingredients to make tomato beef, which is also delicious.
Step 2 stew beef
Blanch large pieces of beef with boiling water to remove the smell of blood. Then scoop it up, put it in a clay pot, add half a bottle of soy sauce, 5 or 6 spoonfuls of old wine (hehe, my land is carved with flowers), pat a piece of ginger, 1 octagonal, a small piece of cinnamon, a handful of rock sugar, half a spoonful of vinegar and a little water to boil. Naturally, it will cook slowly, which takes about 1 half an hour. After taking it out, just slice it and put it in a plate after it is completely cooled. Remember, try to wrap beef in soup, it will taste better. N years ago, when I was in Hangzhou, I had a drink with my friends at a small restaurant in Qingbomen late at night. Their beef was cut lightly, and when the oiled paper was opened, a packet of fried salt and pepper was eaten. Hehe, I still remember the smell, although I was only 16 years old at that time. Dare not repeat, for fear of bad memory.
3. Sino-Tibetan curry beef
When I went to * * * the year before last, I ate curry beef rice cooked by his mother at a friend's house in * * *. Hehe, I still remember two poppies planted in his yard, which was the first time I saw them. Beauty speaks for itself. Now I wonder if there are any of these accessories in that delicious curry beef. I know that opium shells are often added to hot pot. I also tried to make curry beef after I came back, and it was improved, but it tasted good. The method is as follows: put the brisket in water to boil, and then cook it with water.
Put a small piece of butter in the pot, cut some onions, ginger and shredded garlic, stir-fry until fragrant, then add curry (we have all kinds of curry sauces here, mushrooms, chicken and beef are delicious), add chopped onions and carrots (small pieces) and stir-fry for a while, then add the freshly cooked beef brisket and the next piece. Imagine the rich fragrance.
4. Beef tenderloin with black pepper
This is familiar to everyone. The method is a bit like the first one. The same beef is cut into thick slices, patted loosely with the back of a knife, and marinated with old wine, soy sauce, sugar, black pepper and raw flour for two hours. Put olive oil into a pot, fry beef until golden on both sides, and package. Then stir-fry the shredded green pepper and onion. When it's almost done, add beef and stir fry, then pour some soy sauce and water to make it thinner. This beef is slippery, and the spicy taste of black pepper and pepper onion is different. It is worth savoring.
1, sauce beef
Actually, it's very simple.
1. Cut a whole piece of beef (weighing 2 Jin) into three pieces and wash it. Put cold water in the pot, add the chopped beef (the water has not covered the beef), boil it over high fire, take out the beef and wash it. PS: The tendon and meat in the calf are more suitable for making sauce beef.
2. Put a proper amount of water (without beef) into the pot, and then add five spices powder, sugar, salt, soy sauce, star anise, dried Chili, ginger slices, pepper and cooking wine. Cook until you can simply poke it with chopsticks. PS: If you use a pressure cooker, you can cook it for about 10 minutes after charging.
3. Soak the cooked beef in the soup for one night, take it out the next day and leave it for several hours to make its surface dry and easy to cut. When cutting, be careful not to cut along the texture of the meat. It is best to cut vertically, so that it is not difficult to eat.
4. Put the cut beef on the plate. Take a little beef juice, heat it, pour it on the beef, and then add sesame oil and chopped green onion. PS: If the beef is light (especially the meat in the middle), you can add some soy sauce to the gravy or make sauce according to your own taste.
The rest of the broth can also be made into noodles, delicious!
2. Braised beef
Use hot water instead of cold water. Hot water can quickly coagulate the protein on the surface of beef, prevent amino acids from leaching out of meat and keep the meat delicious; After the fire boils, remove the lid and stew for 20 minutes to remove the odor, then cover the lid and switch to a low fire to play the role of stewing.
In the process of cooking, put salt in the later stage and add enough water at a time. If it is found that the water content is low, boiling water should be added ... >>
Question 7: How to fry the steak? There are many kinds of steaks, such as frying, frying, roasting, braising in soy sauce, etc., but the first half of each method is similar:
1, choose beef ribs or tenderloin, so the steak is tender.
2. Find a round bottle (just an empty beer bottle), wash it and roll it back and forth several times to make it soft.
3. Chop the tendons in the beef with the tip of a knife (to prevent the beef from warping during cooking).
4. Modify the beef to the size you need, beat it into pieces about half a centimeter thick with the back of a knife, and sprinkle salt and pepper evenly on both sides for a while.
Fried steak: after the oil in the pot is heated, add the beef slices, fry for about 30 seconds, turn over and then fry until the elasticity is slightly less (the standard for a good steak is that the surface is brown and the inside is bright pink).
Fried steak: mix eggs and flour into egg liquid, dip beef slices in egg liquid, then coat them with bread crumbs, pat them evenly, and fry them in oil pan until both sides are golden.
Grilled steak: when marinating steak, you need to add some chopped onions and celery, add a fragrant leaf (that is, cinnamon leaf), a proper amount of yellow wine and a little soy sauce, and marinate for half an hour; Put them in a baking tray together, then pour some oil into the oven and bake for 20 minutes. Just pour some fresh lemon juice when eating.
Braised steak: First fry the steak, then fry the chopped onions, celery, garlic and carrots in salad oil until soft, then add a spoonful of tomato sauce and a fragrant leaf to fry for a while, then add the steak, then pour a small glass of red wine, simmer for three minutes and collect the juice.
When eating steak, you can put some cucumber strips and eggplant slices on the plate, which is beautiful and boring.
Question 8: How to fry the steak? How to make steak sauce delicious? fried beef steak
First of all, the pot should be very hot, so that when the steak is put into the pot, the high temperature will quickly seal the surface of the meat and leave the delicious juice inside. You can fry steak with vegetable oil or butter. If possible, it's best to use olive oil, because it's not fried, so you don't need too much oil, just a thin layer.
Steaks are usually rare, medium, medium and well-done, depending on the frying time. Finally, add salt and black pepper (after adding salt, if you put it first, it will suck the juice out of the meat and affect the tenderness of the meat).
Another way is to marinate the beef before frying it. Mix minced garlic, Jiang Mo, half a bowl of soy sauce, half a cup of red wine, a little honey, a little Chili powder and black pepper into juice, and put the cow in it for about 2 hours. If you have time to prepare in advance, you can soak the steak in juice, wrap it in plastic wrap, put it in the refrigerator for the night and cook it the next day. The effect will be better.
Steak Sauce
Black pepper 10g, onion 25g, garlic 25g, butter 30g, yellow juice is hard to buy, brandy 3g each, salt1g. Wash the pan, heat it, add black pepper and stir-fry, add butter, stir-fry, add chopped green onion and garlic, and finally add brandy, salt and yellow sauce to cook for 5 minutes, which is the authentic black pepper steak sauce.
Question 9: How cooked and delicious is sirloin steak? How do you fry steak at home?
Making:
1. Before frying the steak, cook the potatoes, vegetables and sauce with the steak. Several furnaces can be operated at the same time, so they are all hot.
Cook a pot of potatoes. Note: if you want to eat authentic western-style steak, it is best to choose potatoes as the staple food, such as boiled potatoes, baked potatoes and potato chips.
2. Stir-fry a bowl of onions. Note: Most vegetables are onions, tomatoes, carrots, broccoli, asparagus, peas, mushrooms and so on.
3. Cook the sauce, and the powder bought in the supermarket is bagged by Bearnaise saus.
4. Cook into a flowing liquid according to the instructions.
5. Cut sirloin steak into pieces with a thickness of about 2.5cm and a weight of about 250g. Note: Never hammer, pat or beat the cut steak, which will cause solid internal organization and water loss.
6. Take a cast iron pot, heat the iron plate, keep the fire high, and put the beef in. Note: First, oil-free dry frying, in order to lock the moisture in the steak.
7. When you smell the frying, turn the beef upside down and enlarge it, and fry the other side in dark brown for about 20 seconds.
8. Clean the original pot, add a piece of butter and let it melt and turn brown.
9. Drain the first dry fried cow and fry it on low heat.
10. Season with black pepper and salt when frying.
1 1. fry each side for about 2-3 minutes, and it's finished.
12. If you are not sure whether you have reached the maturity you want, you can make a small incision to check it. Of course, you can't cut it all the time. When the juice in it runs out, it will become very dry. This is medium-rare beef.
Tips;
1. Fried steak is divided into two parts:
The first time was dry frying. The fire dehydrated and hardened the beef surface and locked the water in the steak. About 20 seconds per side.
The second time is speculation, medium and small fire, to make the interior mature. About 2-3 minutes on each side.
2. The mastery of maturity lies in the accumulation of experience, and it is simple and feasible to draw a small incision to check it. Of course, you can't cut it all the time. When the juice in it runs out, it will become very dry.
3. Never hammer, pat or beat the cut steak, which will cause solid internal organization and water loss.
It's best to fry steak in a cast iron pan.