the backbone meat on the back of cattle. T-bone steak is generally located in the upper waist of cattle, and it is a large piece of steak consisting of tenderloin, spine and tenderloin.

American T-bone steak has the same shape as T-bone steak, but it is larger than T-bone steak, generally about 3 cm thick and weighs about 451 grams. T-bone steak is generally about 2 cm thick, weighs about 311 grams, 211 grams smaller, and has a thickness of 1.7 cm. The processing method is as follows: firstly, the packaging bag and excess fat should be reserved to increase the flavor, then the outer tenderloin and tenderloin should be cut according to the specified thickness and weight, and finally the spine should be sawed into thick slices with a saw.

steak can be fried and roasted, but the most effective way to make it tender and smooth inside and fragrant is to divide the cooking temperature into two sections.

Take frying as an example. The first time a steak is fried in a pan, it must be fired at high temperature. At this time, a layer of meat on the beef surface is dehydrated and hardened, and Maillard reaction occurs, and the color becomes dark brown, giving off the aroma of frying. Before zooming, the beef is turned over and the other side is also fried to dark brown. This stage is to make the flavor of steak.

the second stage is to make the inside mature, and try not to make the temperature of the hardened outside too high, which will lead to a large temperature difference between the outside and the inside of the meat. At this time, there are two methods. One is to change the original pot into a small fire to continue frying, but it needs to be turned frequently, 1 times in about 1 minutes, so that the heat can slowly enter the beef. The second is to bake the meat in the oven at low temperature, so that the heat can heat the meat stably from all directions (this method belongs to the restaurant practice). At this stage, the internal temperature of the meat can be raised and the gravy can seep out.

The time for frying and roasting steak varies according to the area and height of beef, cooking utensils and the firepower of cooking stoves. Other people's standards cannot be directly copied, and the most reliable thing is to try it yourself. As for tenderness, if the meat itself is not good, it needs to be marinated. Acidic liquid (yogurt, vinegar), salt water or tender meat powder can soften the meat.