The steak is delicious. First of all, the selection of materials is good. According to different parts, the steak can be divided into four types: filet mignon, sirloin, eye meat and T-bone. If the meat is bought correctly, the delicious steak is not far from you.

sirloin steak, also known as sirloin steak, refers to beef with tender meat and oily flowers and tender tendons, which is basically taken from the most tender beef in the back of cattle. Generally, sirloin steak is taken from the loin loin, but special varieties, such as the New Yorker, are taken from the loin loin similar to filet mignon. Dali petroleum has even flowers and chewy meat. Sirloin steak is easy to operate because of its meat quality, and it is also the heart of entry-level cooks. Recommended temperature: medium to well done.

Eye meat is taken from the rib ridge of cattle, that is, the meat beside the bone of cattle. There is an obvious oil tendon in the middle of the eye meat. The oil flower is rich and not dry, and the meat is juicy and chewy. Recommended temperature: medium to well done. T-bone steak is the backbone meat on the back of a cow. There is a big T-shaped bone in the middle of a large steak, with filet mignon and New Yorker on one side. The meat is tender and rough, and there are two different tastes in one serving. Recommended temperature: medium to rare.

filet mignon, also known as tenderloin, is taken from the inner muscle (i.e., loin) of cattle. Because it can rarely be exercised, the meat is fine in fiber, lean in meat and low in fat. It tastes good but slightly chewy, and it looks old and astringent when it is overcooked. Recommended temperature: medium rare.

American cattle? Australian cattle? Or Japanese cattle? Perhaps the most famous steaks in the world are produced in these three regions. American cattle are mainly grain-fed cattle. The "grain-fed cattle" fed with corn and other feeds gain weight quickly and the quality is easy to master, because the taste is more tender and juicy. Australia has vast farms and wilderness, and has a very strict management system for cattle breeding.

In addition to the traditional grain-fed cows, there are also "grass-fed cows", and the natural environment and non-additive farming methods in Australia make the grain-fed cows and grass-fed cows look good in quality. Japanese beef is a kind of beef that is not suitable for making steak. Because of its low melting point and rapid decomposition of oil, it is easy to produce bad taste and mouthfeel if it can't be enjoyed immediately after cooking.

for a skilled person, as long as there is a pan, you can make a delicious steak. However, entry-level students should pay attention to the pot for frying steak, and a good pot can also help you fulfill your desire to eat steak.

cast iron striped grill x steak with bone. Practice: 1. The cattle with bones are discharged into the refrigerator to thaw, and then sprinkled with salt, black pepper and oil. 2. Heat the cast iron striped baking pan for 3 minutes. After the baking pan is hot and smoky, add the steak. After frying for 1 minute, turn to the direction and fry for 1 minute, then turn over and fry for 4 seconds. 3. Because the steak is thick, it needs to be put into the oven to cook its interior. 4. Heat the oven up and down 18 degrees, preheat it for 1 minutes, and then discharge the cows into the oven for about 7 minutes.

Tips for beginners to fry steak: 1. The steak is delicious, first of all, the meat quality should be selected correctly, and second, the pot should be selected. For beginners, a flat-bottomed cast iron pot or a thicker pan can fry excellent steak. 2. When frying steak, be sure not to marinate the meat in advance, sprinkle with salt, chopped black pepper and oil, and then put it into the pot for frying. 3. Don't turn the steak back and forth when frying, and don't look at whether the situation is mature for a while and then turn it over again. Be patient and wait for enough time before turning to the opposite side.

I always hear people say when they eat steak: pour the juice? Bottom juice? By the way, this is one of the directions that steak masters should pursue. Only when the bottom sauce of steak is well done can they say that they are steak gourmets.

Practice: 1. Put the oil (2ml) into the pot, put the beef bones into it after 6% heat, stir-fry over medium heat, and keep stirring until the outside of the beef bones turns yellow. 2. Put water in the pot, put the fried beef bones into the water, and simmer on medium heat. 3. Add oil (5ml) to the casserole again, cut the onion, carrot and celery into large pieces, then stir fry in the pot until the vegetables become soft and rotten. 4, then add tomato sauce, stir-fry constantly, and stir-fry red oil. 5, add vanilla and stir fry, stir fry the aroma, and pour in the flour. At this time, the firepower should be slightly fine-tuned, and the stir fry can't stop, otherwise it will easily become a paste pot.

6. After frying the flour, turn to medium heat, pour in the red wine. When the wine smells good, pour the fried materials into the pot where the beef bones are stewed, and stir them constantly during the stewing process, otherwise it will be easy to paste the pot. After properly collecting the juice, filter out the juice to become the bottom juice of the steak. 7. The prepared steak base juice can be put into a sealed can and stored in the refrigerator for about half a month. When it is used, black pepper, whipped cream or red wine can be added, and then heated and concentrated again to become a sauce with different flavors.