what exactly is steak?
Steak, or steak, is a lump of beef and one of the most common foods in western food. The cooking methods of steak are mainly frying and grilling.
Western-style dishes such as "steak" and "pork chop" have appeared in the novels of the late Qing Dynasty, probably because they resemble Shanghai's "pork chop", hence the name "steak". In Shanghai dialect, "steak" is pronounced "ba" and Guangdong is also called steak.
what kinds of steaks are there?
1. TENDERLOIN (tenderloin, beef tenderloin), also called FILLET (filet), is the most tender meat on the beef tenderloin and contains almost no fat.
2. RIB-EYE (naked eye steak) is the meat on beef ribs, which is both lean and fat.
3. SIRLOIN (sirloin steak, sirloin steak, beef tenderloin) is the meat on the outer loin of cattle, which contains a certain amount of fat and oil, with a circle of white meat tendons on the extension of the meat. The overall taste is tough, the meat is hard and chewy.
4. T-BONE(T-bone steak is also called T-bone), which is T-shaped (or T-shaped) and is the backbone meat on the back of cattle. On both sides of the T-shape, one side measures more while the other side measures less. The one that measures more is west cold, and the one that measures less is Philip, separated by ribs.
5. Dry aged steak The beef that is selected when making steak is cereal-fed beef that is about 12-14 days old. Only the naked eye, sirloin and filet are selected, and the weight of these parts is usually less than one tenth of that of a cow. The meat taste of beef is more mellow, and the gravy is sealed in beef, which is often a gluttonous food that politicians all over the world like.
what's the best way to eat steak?
filet mignon is suitable for medium rare, medium rare and medium rare.
naked-eye steak has a certain fat content, so it tastes fragrant when fried. Don't overcook it, and it's best if it's 3-cooked.
when cutting the sirloin steak, cut the ribs with the meat, and don't overcook it.
T-bone steak has filet mignon on one side and sirloin steak on the other side. You can taste the tenderness of filet mignon and feel the aroma of sirloin steak. Don't fry it too well, and kill two birds with one stone.
Tomahawk steak and Rolling Stone steak are very popular recently. Maybe some friends don't know where to taste such delicious food. You can eat all these steaks in Sidu Braised Room Music Restaurant in Daoli District, Harbin!
Tomahawk steak is known as "the highest level of eating steak", and the age of the selected cow is just right, so the meat is just tender, and the selected meat pieces are in a special position, and only a few pieces can be cut off from a cow. The most important thing is to look at the origin of cattle, and the tomahawk steak cut from Australian cattle can be called the top. With good ingredients, it is necessary to have good craftsmanship. Tomahawk steak is not easy to grasp the heat when fried because of its large size. A good Tomahawk steak has a crisp shell and rich gravy inside, which makes it soft and delicious to bite. Moreover, this steak is usually famous for its weight, and it is suitable for a big stomach king and many people to eat at the same time.
rolling stone steak is even rarer, and it is basically only available in individual western restaurants in large cities. The so-called "rolling stone" is to heat the submarine reef in a special oven for 1 hours and then reach a high temperature of 4 degrees Celsius, and then put the cattle on the reef and fry the steak at the temperature of the stone. The production of this kind of steak is very strict. In addition to the deep-sea reef, special oven and top-grade beef, the technology of frying steak on the reef is different from that of daily frying steak.