1. Filet mignon (tenderloin, beef tenderloin) is the most tender meat on the ridge, because of the tenderness of the meat, fried into 3 mature, 5 mature and 7 mature is appropriate.
2. Rib eye steak, both lean and fat, this meat frying flavor is more fragrant, do not fry overcooked when using, 3 mature best.
3. sirloin steak, beef spine, containing a certain amount of fat, in the meat of the outer extension with a circle of white meat tendon, the overall taste of toughness, hard meat, chewy, edible, cut the meat even with tendons with meat cut, in addition, do not fry too ripe. 5 mature best.
4. T-bone steak, T-shaped, is the spine of the meat on the back of the cow, T-shaped on both sides of the side of the amount of more than one side of the amount of less than the amount of more than one side of the amount of meat eyes, the amount of a little less than the amount is the effort, this kind of steak in the U.S. restaurant longer arrow, due to the exquisite French food, for the amount of larger and the quality of rougher T-bone steak is less often used. 7 mature best
Question 2: Western food, steak to eat a few mature good? We Chinese people like to cook the meat fully cooked. For pork, it is right, because raw pork may be with tapeworms, will grow worms in the stomach. However, if the steak is fully cooked, it will be too old. 80% is the best, and you can't see the original color of the meat. It's better for us.
But in the Western way, there is no 80%, only 70%, and a little pink. Most westerners may like to see the original color of the pink meat, a little bloody. So it's like 50%, 30%, or even 10%.
Question 3: How to make your own steak at home to taste good? Teach you a few tricks to do steak
Method 1:
The first step first steak marinated in spices, with what spices casually
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? The second step with the oven for a few minutes (in fact, you will get if you do not grill is fine);
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? Step 3: Get a pan with a little butter (or not) and brown the steak a little.
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? One thing I forgot is to make a sauce in a smaller pan with butter and spices (use your imagination) while you're torturing or searing the steak, and just pour this sauce over the side of the steak on a plate.
? This way the steak doesn't come out too raw.
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? Finally, don't do it at five o'clock, better wait until seven or eight o'clock, after dark, there should be wine, candles, and face to face, and get a small basket of flowers in the middle of it, and the rest of you do what you want. The book says so.
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Beef is not too thick, with the back of the knife patted rotten, a little red wine and salt onion marinated for 20 minutes, with olive oil, there will be no use of salad oil with a little bit of butter on medium-low heat h, there is no cheese crumbled? At the end you should sprinkle a little, with cumin. By the way, but also to find some carrots, onions, chopped small diced micro-fire butter sautéed, plus some marinade, no marinade even if, add some red wine salt (salt should be just right, do not be too salty) slightly open a little bit, and finally thickened, poured on the well done steak. The best with some salsa and chili sauce.
Method 2:
Ingredients: (two people)
1. raw steak. 4. red wine. 4. red wine.
2. Sea salt. 5. 5. dried spices (Italian Season).
3. Black pepper. 6. 6. olive oil.
Directions:
Marinate beforehand:
1. Sprinkle both sides of the steak with a moderate amount of small grains of sea salt (without sea salt, coarse salt can also be used), freshly ground black pepper.
2. Drizzle with cooking red wine (we all buy the cheapest in the amount of restaurants), the height of about one-third of the thickness of the steak. (Without red wine, it doesn't matter if you don't use it, however, the richness of flavor is slightly less).
3. Sprinkle with a thin layer of dry spices. Use fresh rosemary for a nice flavor.
4. Let the whole thing marinate for about ten minutes or so.
Pan fry:
1. Heat a pan with olive oil and add the steak.
2. Sear both sides slightly over high heat, aiming to lock in the steak's juices.
3. Once the juices are locked in, pour in the remaining sauce from the marinade, turn down the heat, cover the pan, and let it cook for a few minutes (depending on the thickness of the steak) before removing from the pan.
4. Cut the meat into slices, which are *** red in color. The last sprinkling of black pepper, is a delicious tender fried steak Luo.
Method 3:
It is a traditional Korean dish in which the steak is seasoned with meat seasoning with pear juice and grilled over charcoal. Instead of pear juice, you can put monkey peach juice. * Soy sauce plays a role in flavoring and increasing appetite, and is an indispensable condiment for Korean food. It has a sweet flavor due to amino acids and a distinctive aroma due to aromatic ingredients and preservative effects. It also has an aroma that removes the stink of food. Ingredients: 1Kg steak, 1 white onion, 20 green peppers *Sauce: 6 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons finely chopped green onion, 2 tablespoons crushed garlic, 4 tablespoons sesame seeds, 2 tablespoons sesame oil, 1/2 tsp pepper. Directions (1) Cut the steak into 5-6cm sizes, pull out the fat and remove the skin, put the meat that sticks to the ribs and pull it flat. (2) Pack up each piece of ribs one by one marinated in the condiment sauce, and so on the condiment seasoning, in the charcoal fire on the grill, and so on the grill is hot, put the ribs grilled out.
Method 4:
Ingredients:
?2-3 cm thick beef tenderloin piece (half a book size, for two people)
? Olive oil
? salt. Black pepper
? A good amount of arugula (arugula), washed and shaken dry
? Moderate amount of canned roasted red peppers
?5-6 teaspoons balsamic aged vinegar
? Parmesan cheese
Directions:
1. Season the steak with salt and black pepper
2. Heat 3 teaspoons of olive oil in a sauté pan and when the oil is hot enough that it begins to smoke, carefully add the
steak and sear for about 6 minutes on one side, without moving it. Turn over and sear for another 6 minutes. This should result in medium rare. If you prefer medium rare, sear for an additional 3-4 minutes per side.
3. Transfer the steak to a plate and let it rest for 10 minutes.
1. Season the steaks with a sprinkle of salt and black pepper
2. Heat 3 teaspoons of olive oil in a sauté pan, and when the oil is hot enough to start smoking, carefully add the
steaks and sear for about 6 minutes on one side. ...... >>
Question 4: What brand of steak is delicious If it is a fresh steak, it should be Tiange Makino Australian imported beef Extra Snowflake veal chops If it is frozen, it should be Dashidi Extra Australian family steak meat
Question 5: Which kind of steak is more delicious? Haojiake steak culture small share: steak according to the different parts of the cow itself is divided into a variety of categories, each part of the taste is also different, today let focus on steak production Haojiake teach you some steak knowledge, so you also do back to the steak man!
The steak, like pork, has to be a bit fatty to be tasty, but steak connoisseurs prefer the part with a bit of grease and tenderness, which is generally referred to as "sirloin", and is basically taken from the tenderest part of the beef along the backbone of the cow, but it has its own unique characteristics. For example, the New Yorker, which belongs to the same category of "front loin spine" as the Filet Mignon, has thicker fibers, slightly tender tendons, and the oil distribution is not so uniformly beautiful, but it is the standard "tender with fat", "sweet and juicy", and the chewing is full of meaty texture, which is very addictive, bold and personalized flavor, and it is the favorite of many connoisseurs.
The filet mignon is taken from a long strip of "loin meat", which is equivalent to the pork muscle part, and is the piece of the cow body with the least amount of movement, so the texture is super tender to say the least, and relatively lean with very little oil. Of course, too much tenderness and leanness of the meat means that the meat lacks juice and bite, and if overcooked a bit, it will look old and astringent, which is not suitable for local diners who are concerned about juicy and chewy texture. Therefore, Philly is recommended for the elderly and children who have poor teeth and weak digestion.
Beef short ribs are taken from the left and right sides of the chest cavity of the cow, it has bones and sinews and is fatty enough to be juicy and chewy, especially the sixth and seventh ribs of the cow are used in the cooking of the "Haojiak Beef Short Ribs", which is tender but not astringent, and the meat is rich and full of meat cooked, so that even local diners who are afraid of the raw meat can enjoy them, and it creates an alternative charm to the Beef Short Ribs.
The rib eye is another cheap and tasty steak that is recognized by connoisseurs as the rib eye (Rib
Eye). As the name suggests, it comes from the rib spine part of the cow, which may not be as tender as the loin, but the "bone side meat" is always tasty, and the rib eye has such a taste, with the tender shredded meat interspersed with the Q and strong tendons of fat, which is chewier than sirloin, tastier than filet mignon, and the oil flower is very rich. The flavor is more chewy than sirloin, more flavorful than fillet, and the oil flower is very rich, please young male diners to enjoy this flavor, and the positive feedback is always constant.
T-bone is big enough to eat and understand the steak of American gourmets, simply point Ding bone (T
Bone) or red house (Porter House) steak, a large chunk of meat in the middle of the sandwich T
shape of the large bone, one side of the filet, on the one hand, is the New Yorker, the meat of a tender and a rugged, or oily or smooth, point a guest to eat all get.
Haojiake steak tips: In addition to the above items, such as beef scapula part of the plate tendon, upper scapula rib eye heart, tripe part of the abdominal coercion meat, the upper hind legs, etc., these parts of the meat fiber is thicker, but or because of the rich oil flower comparable to sirloin, or trimmed off the fat after the lean taste similar to the filet mignon, and the price is only as long as one-third of the high-level steaks, often used by the price of the industry to demand for the steak. If you pay a high price for a steak that doesn't live up to its name, you're going to be pissed off, but if you're using it for your own personal use, frying thin slices of steak, shabu-shabu, or broiling, these items of meat are a great value.
Question 6: What is the best flavor of steak? The first step in the process is to make sure that you have the right steak for the job, and that you have the right steak for the job. Numerous grilling tools, flavors to choose from: Makinulang (China) chain headquarters through the differentiation of positioning, for the different favorites of consumers, the choice of different grilling tools, different grilling techniques, skewers, charcoal grill, iron plate grill, rotisserie, volcanic stone grill, self-service grill, the Brazilian style to express more fully. Rich varieties, each with its own characteristics: Brazilian cowherd barbecue is not grilled, only afraid of not thought of. Flying in the sky, running on the ground, swimming in the water, can eat the food can be grilled, the most unique is the Brazilian bacon, brisket, pork chops, vegetables, corn, fruit ... ... Brewed beer, beauty: Brazilian cattle Lang barbecue (China) chain headquarters, will be Australia's home-brewed beer culture into the consumer to provide world-class fruit beer, green beer, yellow beer, brown beer, black beer, rich in protein, all kinds of vitamins, calcium, and other nutrients. Rich in protein, all kinds of vitamins, calcium, magnesium, phosphorus, etc. are indispensable nutrients for the human body.
Question 7: What is the best steakhouse recommendation? The best steakhouse in China is MORTON'S OF CHICAGO, MORTON'S OF CHICAGO, CRU STEAKHOUSE, and Jimmy's Kitchen, which are the most reliable steakhouse in China.
Hawker Lai, Oriental Hawker, this is a large and small cities have a steak chain, looking at the steak, in fact, is a collage of garbage domestic meat + a variety of sodium acid + tenderizing powder, with black pepper sauce to cover the flavor, and the supermarket freezer cured meats is a goods, this kind of thing or eat less!
Question 8: Can I eat raw steak? Steak can not be eaten raw, try to cook and eat. Steak is commonly found in the following four kinds:
TENDERLOIN (tenderloin, beef tenderloin), also known as FILLET (fillet), is the most tender meat on the spine of the cow, almost no fat, so it is very popular with friends who love to eat lean meat. Due to the tenderness of the meat, it is good to be fried to 3, 5 and 7 mature.
RIB-EYE (Rib-Eye Steak), a combination of lean and fatty meat, has a more flavorful frying taste because it contains some fat. Don't overcook it when you eat it, 3 mature is the best. SIRLOIN (sirloin steak, beef tenderloin), containing a certain amount of fat, due to beef tenderloin, in the meat of the outer extension with a circle of white meat tendon, the overall taste of toughness, hard meat, chewy, suitable for young people and people with a good mouth to eat. In serving, cut the meat with the tendon and meat together, in addition, do not fry overcooked.
T-BONE (T-bone steak), T-shaped, is the backbone meat on the back of the cow, T-shaped sides of the amount of one side of the side of the amount of less, the amount of more is the eye of the meat, the amount of a little smaller is the filet mignon. This type of steak is more common in American restaurants, because French cuisine is concerned about the delicate, for a larger amount of rough T-bone steak is less used.