Steps/Methods

Frying steak fire is quite important, each kind of seven layers of cooked, and fully cooked steak frying method and the fire used are not the same, frying steak should be the first to use a high fire to the pan hot to smoke, and so will be steak into the pan after the must be turned on into a small fire to fry so that steak that will not be fried, but also a very sense of hierarchy. In the steak will be fried when, you can then turn the small fire into a large fire, the steak inside the absorption of fat to fry out, which is also called to the cow excluded from the oil.

Reason: Frying a steak over low heat will cause the oil in the pan to be gradually absorbed by the steak, resulting in a very oily steak, which is not tasty and unhealthy to eat.

Note:

1, if you have been frying on low heat, so that the fried steak outside and inside the meat is cooked together, this kind of steak will not be able to eat that kind of layered feeling.

2, there are a lot of people in order to save time, so in the frying of steak will choose to directly open the fire frying, this is the practice is also wrong, because if you continue to open the fire frying, although it will be cooked very quickly, but the temperature is too high, the surface of the steak is very easy to be affected by the high temperature and quickly become mushy, hard, the taste is very poor.

Practice

1, beef divided into a good knife into 2 centimeters thick, because there are a lot of tendons in the meat, with the meat dropping bar meat shoot loose, with the tendon chopper chop a few times, if there is no meat dropping and chopping knife can be used with the back of the knife to cross the chop a few times;

2, with a little salt, pepper, red wine or brandy to feed a little bit (to the odor and increase the aroma), the time of half an hour is good;

3, Frying with butter, that is, the salty one (no butter on the use of olive oil or salad oil instead)

4, light the fire, medium heat to a small fire, to be butter melted can be put on the beef;

5, generally every 30 seconds for a minute to cook turn over once, both sides are turned over once, the next turn over to shorten the duration of the time, that is to say, almost 2 minutes or so on the five minutes to be cooked.

6, serving can pour some black pepper sauce.

Ripeness

The degree of doneness of a steak is called "rare" in Western cuisine.

3: When the steak is cut open, only the upper and lower layers are grayish brown, and 70% of the meat in between is red with a lot of blood.

5 mature: cut the steak to see the center of the section of 50% of the meat is red, with a small amount of blood.

7-rare to well-done: the steak is cut with a narrow red line in the center of the section and the meat is nearly dry.

Westerners love to eat steaks with a rare flavor, which is very tasty due to its moderate oil content and slight blood. Orientals prefer a rare steak because they are afraid of seeing blood in the meat, so they think the less blood the better.

About Beef

There are many types of steak, and four common ones are as follows:

(Tenderloin, Beef Tenderloin), also known as FILLET (FILLET), is the most tender meat on the spine of the cow, and contains almost no fat, so it is very popular with friends who love to eat lean meat, and because of the tenderness of the meat, it is suitable to fry it into 3 maturity, 5 maturity and 7 maturity.

(Rib eye steak), both lean and fat meat, due to the fat contained in some of this meat frying flavor is more fragrant, do not overcooked when eating, 3 mature is best.

(sirloin steak, beef tenderloin), containing a certain amount of fat, due to beef tenderloin, in the extension of the meat 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, eat, cut the meat with the tendon and cut the meat, and don't overcooked frying.

(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 eye of the meat, the amount of a slightly smaller amount of is the filet mignon, this kind of steak in the United States restaurant is more common, due to the exquisite French cuisine, for the amount of larger and rougher T-bone steak is less often used.