The different parts of the steak that are taken out have different names and cooking methods

Veal chops: the left and right sides of the chest cavity of the cow, including the ribcage part. The meat is tasty and marbled. It is suitable for grilling, pan-frying, deep-frying and braising.

Bone-in sirloin: the spine of the cow's ribs. With little movement, tender and evenly oiled meat, it is quite suitable for steak, steamed beef, hot pot slices or teppanyaki.

Sharon: the back loin spine of the cow, the meat is tender and contains oil flower, suitable for steak.

Philippine: the tenderest and most tender of the beef's loin muscles, it can be used for steak or teppanyaki.

Tin bone and New Yorker steak: the part of the front loin spine of the cow.

Identifying Rareness of Beef

3-minute rare: indicative of dark red blood

5-minute rare: oozing light red blood

7-minute rare: oozing pink blood

Fully cooked: oozing clear-colored juices

Barbecued Beef Steaks

With Orange-Black Pepper Sauce

In Ingredients:

Beef Steaks. p>3 slices of beef chops

Sauce:

200ml orange juice, 2 tbsp black pepper sauce, 1 tsp fructose, 1 tbsp ketchup

How to make it:

1. Concentrate the orange juice to 1/3 of its volume over high heat, add the black pepper sauce, fructose, and ketchup and mix well, then add the beef chops to marinade for about 1 hour after it cools down.

2. Grill the veal chops in the oven at 220 degrees Celsius until the juices seep out and the bones and meat come together. Brush the sauce over the top of the veal chops at regular intervals during the grilling process.

3. Heat the marinade and pour it over the chops.

Tips

1. The fruit acids in the juice help to soften the meat, or jam can be substituted.

2. Do not grill the steak at too high a temperature.

Charcoal-grilled rib-eye steak

Mushroom and tomato sauce

Ingredients:

Side of beef steak.

Sauce:

1. Pepper, allspice, a little red wine.

2. onion, celery, carrots, garlic cloves, tomato paste,

Practice:

1. salt and pepper the beef chops, first into the frying pan in the upper and lower parts of the frying pan browned can be removed.

2. Chop all the ingredients for sauce 2, add the tomato paste and sauté, then fill with boiling water, add sauce 1, then add the beef chops and cook for about 80 minutes.

3. Strain the sauce and cook over low heat until the sauce is thickened. To serve, pour over the beef chops.

Tips

1. If you like sweet and sour flavor, add 1 tbsp of tomato sauce. Tomato is a very nutritious ingredient, especially when heated, it can increase the anti-cancer molecules by 10 times.

2. Steak should be cooked 3.5 to 7 minutes.

Beef steak

Materials:

Beef steak a pair

Sauce:

1. pepper, allspice, red wine a little

2. onion, celery, carrots, garlic, tomato paste a little

Practice:

1. beef steak sprinkled with salt, pepper, and then put into the frying pan, and wait for the up and down Brown the beef chops in a frying pan, then remove from the pan

2. Chop all the ingredients for Sauce 2, stir fry the tomato paste, fill with boiling water, add Sauce 1, then add the beef chops to the pan, and cook for about 80 minutes

3. Strain all the residue from the sauce, and then cook over a low heat until the sauce is thickened. To serve, pour over the beef chops.

Small effort

1. Each cow can take a small portion of beef chops, and the meat itself is oily and tender, which makes it suitable for both grilling and barbecuing. If you grill it, you can bake it at 250 degrees Celsius until the meat is fixed, then turn it to 150 degrees Celsius and bake it for 60-80 minutes.

2.2. For recipe 2, pour boiling water over the steaks

Charcoal grilled filet mignon

Ingredients:

2 filet mignon slices (200 grams), shredded cheese, 2-3 slices of red tomato.

Seasoning:

240 ml of port wine, 1 piece of beef stock cube, 1 tbsp of French mustard sauce, a pinch of salt and black pepper.

Plate garnish:

Mashed sweet potatoes, mashed potatoes, cabbage florets, carrots, corn shoots, sweet peas. Cauliflower to taste.

How to cook:

1. Sprinkle the steak with salt and pepper, place it in a preheated charcoal grill, and charcoal grill it until it shows clear sear marks.

2. Place the cheese and tomato slices between the two steaks and bake in a preheated oven at 200 degrees Celsius until the cheese is softened.

3. Pour the port wine into a saucepan. Concentrate over high heat until only 1/3 of the port wine remains, add the beef stock cubes and 120 degrees Celsius water, and simmer over low heat until the beef stock cubes are dissolved, then whisk in a tablespoon of French mustard to taste and drizzle over the steaks.

4. Blanch or sauté the garnishes in water and serve.

Smaller Efforts

1. Shredded cheese is best served on soft or pizza cheese.

2. Port wine can be replaced by sherry.

Warm onions

Sauce steak

Ingredients:

2 servings

Beef (for steak). 1 large (250g)

Onion small 1/2 each

Carrot small 1/2

Sides

Mung bean sprouts 50g

Leek 1/2

Cream 1 tbsp

Salt and pepper to taste

Salad oil 1 tbsp

Wine 3/2 tbsp

Chicken Bouillon 1 tbsp

Soy Sauce 2 tbsp

(For 4 persons)

Beef (for steak). 2 large (500g)

Onion 1 small

Carrot 1 small

Side dishes

Mung bean sprouts 100g

Leek 1 handful

Cream 2 tbsp

Salt and pepper to taste

Salad oil 2 tbsp

Wine 3 tbsp

Chicken essence 2 tbsp

Soy sauce 4 tbsp

How to make it:

1. Pre-treat the beef and vegetables

Make a few cuts between the fat and the red meat of the beef, cut off the tendons, and sprinkle both sides with a pinch of salt and pepper. Grate the onion and peel and grate the carrots. Cut the leeks into 4-centimeter lengths and wash the mung bean sprouts with water and dry them in a strainer.

2. Stir-fry vegetables over high heat

Place 1/2 tbsp. salad oil (1 tbsp. for 4 servings) in a saucepan over high heat and stir-fry the mung bean sprouts and leeks in the same order. Sprinkle with salt and pepper and serve.

3. Beef Frying

Wipe out the pan and heat 1/2 tbsp salad oil (1 tbsp for 4 servings) over medium-high heat. Add the beef and fry to desired doneness.

4. Without washing the pan, add the wine directly, turn the heat to medium, add onions, carrots, and cook a little. Add a little chicken essence, soy sauce and pepper, cook until the soup reduces, then add the cream and cook to dissolve. Cut the beef into serving sizes, plate and drizzle with the sauce.

Menu Suggestions

For a side dish of Wagyu steak, choose a vegetable-based dish. Stewed root vegetables and bok choy bean skin soup are especially recommended for their balanced flavor, nutrition, and texture.

Cooking Tips

Fry the beef over a slightly stronger medium heat to your preferred doneness and remove from the pan. Don't discard the juices from the steak; use them to flavor the sauce, and add cream to the sauce just before finishing to enhance the flavor.

Baked steak with cheese and mushrooms (4 servings)

Ingredients:

300g filet mignon, 50g mushrooms, 60g mozzarella cheese, 1 tablespoon parmesan cheese powder, a pinch of basil, 1 lemon, 1 garlic clove.

Seasoning:

2 tablespoons of olive oil, a pinch of salt and pepper,

2 tablespoons of white wine, 1 cup of beef stock.

How to do it

1. Marinate the steak with a little salt and pepper. Marinate the steak with a little salt and pepper, then fry it on both sides in a little oil.

2. Mushrooms and garlic should be sliced, sautéed in olive oil with lemon juice and white wine, and then tossed in Brazilian minced pork.

3. Place the steak on a heatproof dish, top with the mozzarella cheese and parmesan cheese, and bake in the oven at 180 degrees Celsius until the cheese is melted.

1. Boil the beef stock and pour it over recipe 3.

Nutritionist's tip

1. If you don't like cheese alone, this dish can overpower the cheese flavor.

2. Don't cook the steak all the way through or the meat will age.

Korenza Vegetable Steak (4 persons)

Ingredients:

300g of steak, 50g each of red, yellow and green bell peppers, 50g of mushrooms, 50g of romaine lettuce, 100g of tomatoes, 1 onion (about 100g), basil and a little bit of basil, and 2 cloves of garlic.

Seasoning

1 cup of beef stock, 3 tablespoons of red wine, 2 tablespoons of olive oil, a little salt and pepper.

How to do it

1. Dice bell peppers, onions, mushrooms and tomatoes, mince basil and nigella, and slice garlic.

2. Put olive oil in the pot and fry the garlic slices, then add all the vegetables and beef stock to soften, season with salt and pepper.

3. Sauté the steak for about 3 minutes, season with salt and pepper on both sides, pour in the red wine and cook until the alcohol has completely evaporated.

4. Place the vegetables from recipe 2 on a plate, add the pan-fried steak, and top with the soup from recipe 2.

Nutritionist's tips

1. Don't cook the steak all the way through or the meat will age.

2. Tri-colored bell peppers (red, yellow and green) are high in vitamin A, a powerful antioxidant.

Sour Beef

Ingredients:

Salmon steak.

Seasoning:

1. White pepper, black pepper, keli fennel, cloves, allspice, Mt. Injun, red wine.

2. onion, celery, carrots, garlic cloves, a little tomato paste,

Practice:

1. all the seasoning 1 chopped and mixed, and add cool boiled water, cover, and put in a cool place for 7-10 days, you can fish out.

2. Seasoning 2 chopped and add tomato paste stir-fried, the practice of 1 soaked in water added to the boil roll, put the beef to boil for one hour, Juan Enega beef fishing up sliced, row plate can be.

3. practice 2 in the soup strain, seasoned with sugar or salt, cook until concentrated can be poured on the sliced steak.

Small effort

1. The water used here must be boiled and completely cooled to prevent the meat from spoiling.

2. Do not pick up and move it in the process of soaking, if you are worried about spoilage can be put in the refrigerator to store on ice, however, the time needed to ferment may be longer.

3. If you want to save the big chunks of corned beef, you can ice it in the refrigerator, but it's best to eat it within a month.