Chinese and western steaks are the main characters. No matter what level of western restaurants, there are basically dishes made of steak. Today's evening breeze will teach you two classic steaks, which can be easily cooked at home, so that you can enjoy authentic western food without leaving home. Buy steak before frying it. Here are some suggestions for your reference ~ 1. There are not many kinds of steaks in China. There are three kinds of common steaks: sirloin, eye meat and ribs, which are very fresh and juicy and more suitable for our taste. If you want to know the difference between different parts of steak, you can click to read this article I wrote before: How to distinguish raw steak from synthetic steak? Teach you a trick to quickly identify and avoid buying the wrong one) 2. Be sure to buy the original steak. The raw material column on the original cut steak package can only be beef. Other so-called full-cut steaks and synthetic steaks are not recommended. 3. Try to choose grain-fed steak instead of grass-fed steak, because grain-fed steak is better in meat quality and tenderness. Two frying methods of sirloin steak 1. Fried steak with butter First of all, the bought steak should be completely thawed. If it is not refrigerated in the refrigerator, take it out and fry it. Be sure to let the meat return to normal temperature, and then sprinkle salt and black pepper evenly on both sides. Step 2: put 20-30 grams of unsalted butter in the pot, melt the butter with low heat, and add the steak when the butter begins to bubble. Fry each side 1 min, then turn over. Fry for about 6 minutes in total. Step 3: Put the fried cow on a plate, cover it with an aluminum foil, and let it stand for 5 minutes to wake up. This process can fix the gravy, otherwise it will be fried immediately and most of the gravy will be lost. Just now, I poured a small bowl of clear water or beef stock into a butter frying pan, then added some salt and black pepper and heated it until it was concentrated. A matching gravy is ready! The practice of thyme frying steak is very common and easy to master. Step one. Return the steak to normal temperature as before, then sprinkle with salt and black pepper and wipe it clean. Step 2, heat the pot until it smokes. Here, it is best to choose a wok with a thick bottom, and try to choose a cast iron pot and stainless steel pot. Non-stick pan is not resistant to high temperature. Heat the pan, pour the grape seed oil, add the steak, fry each side for 1 min, and then turn over. How to judge the ripeness of steak? As a beginner's suggestion, you can buy a kitchen thermometer and insert it in the middle of the steak. If the temperature is around 65℃, it will be mature at 7℃, and we will accept it more easily. When frying for 3-4 minutes, add thyme, garlic and butter, then pour the melted butter on the steak with a spoon and pour it repeatedly. Take it out after 2-3 minutes and put it in a warm place to wake the meat for 5 minutes. It's hard to buy cheap and good steaks, but that doesn't mean that expensive steaks are good steaks. Therefore, if you want to eat a good steak, you must first learn to recognize it. I can't help it I just "participated". If you want to eat authentic food, you must first learn to recognize it. When we buy steak, the most common word is "full cut steak". The so-called full cutting is actually the process of directly cutting and pickling the whole piece of beef that can be directly used to make steak. Although the raw beef on the market is very expensive now, the price in the beef import market is actually very cheap. The local purchase price is about 10 yuan, which is less than 15 after customs clearance. A catty of beef can cut three pieces of beef, so the price is completely affordable for ordinary people. Data show that China has surpassed the United States to become the largest beef importer in the world. Last year, China's beef imports reached 2118,300 tons, a year-on-year increase of 27.7%. The huge market makes the world's major meat exporters salivate. Now, do you understand why Russia sells beef to China after seven years of negotiations? But the economic market will not be so simple, and there will be no fakes just because it is cheap. We can often see 9.9 steaks in supermarkets and 39 steaks in fast food restaurants. Many low-priced steaks are actually conjoined steaks. Although the spliced steak is not beef, there is no quality problem, but no matter how beautiful the spliced steak is, the leftovers are always placed on the table. Since there are so many fish-flavored steaks, is there a problem with the big Sidi steak sold wildly on a treasure? I'll give you a comparison after testing it myself. Since it is a personal test, of course, official photos and buyer show photos will not be used. Everyone knows that. First of all: to see whether a steak is spliced, we must pay attention to the changes before and after frying the steak. As we all know, natural meat will shrink at high temperature, the direction of shrinkage is not fixed, and it will become irregular. The picture above shows the thawed steak, and the picture below shows the fried steak. It can be seen from the comparison of the front and back appearances that the direction of contraction of fried steak is irregular, and it is by no means splicing.