The steak needs to be marinated before frying, and marinated with various seasonings for a period of time to let the taste enter the meat, so that the fried steak is more delicious. If you want to eat tender steak, the pickling method is very important. So, how to marinate the steak is tender?
In fact, steak itself belongs to western food, and western food is very particular about ingredients. The so-called western food pays attention to seasoning, while Chinese food, especially Sichuan food and Hunan food, often goes bad. That's the reason.
1 First of all, you have to have a good piece of meat to cook steak. Domestic beef is a tragedy, and it is impossible to cook steak. Because no matter how cooked it is, it is absolutely impossible to bite it by frying it. Recommend USDA high-quality Angus beef or beef and beef.
Secondly, imported beef bought in China is frozen. If you buy them piece by piece, let the store cut them in advance. If you buy a whole steak yourself, you need to slice it yourself. The thickness is kept at 2. 5-4cm, usually 3cm. Don't be like a supermarket, one piece is only 1CM, 1. 5CM thick, cooked when fried, not juicy at all.
Furthermore, the frozen cows are discharged into the refrigerator 10 hour, which is called natural deicing. Then, the cows are discharged at room temperature 1 hour to increase the temperature of the steak center. Never fry, wash or soak steak in water. . .
Then, it can be divided into pickling and non-pickling. If it is not pickled, dry the surface with kitchen paper and sprinkle enough salt and chopped black pepper on the surface. Salt should be coarse-grained sea salt or rock salt. Black pepper should be freshly ground with particles. Salt should be sprinkled more and unevenly. Then pour in an appropriate amount of olive oil and wipe it evenly. So we can wait for the pot. Marinated steak, sprinkled with chopped black pepper, two fresh rosemary, 2-3 crushed garlic cloves and appropriate amount of olive oil. Apply all four seasonings to the surface of steak several times, and then let it stand at room temperature for 30-60 minutes. Add salt before cooking. Remember. Salt can't be put in early. Steaks don't need to be salted like people in China. If the salt is put too early, the water will precipitate and the steak will be very dry.
5 Then, start burning. Be sure to use a pan. The pot must be very, very hot first. It's on fire. When it starts to feel very hot, it is already before the steak is oiled, so it can be cooked directly. If you use a pan, turn it every 25 seconds. If you use a baking tray, turn it as little as possible in order to bake a pattern. If the steak is preserved, put garlic and rosemary in the pot for 3 minutes and fry together. Generally, 3CM thick steak can be cooked in 5 minutes after frying 10- 12 minutes. The central temperature is 55 degrees. It's completely cooked at 65 degrees.
You can put a piece of butter and color it before cooking. Butter must be put at a later stage. If you put it in early, it will turn black and bitter, caramelization.
Finally, let it stand after cooking. Let the steak stand for 5- 10 minutes. Don't cut it. In this way, the juice will return to the cells, and all the blood will flow out. Sprinkle lemon juice on the steak. Do it.
Reliable steaks don't need black pepper sauce. This sauce is so thick that it is usually made by domestic steakhouses to cover up the bad taste of junk steaks.
The three best companions of steak are chopped black pepper, salt and lemon juice.
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