Raw materials:
Beef (meat thicker for the best) 1000 grams
Lard 100 grams
Salt moderate
Style:
1, the beef will be cut into 6 pieces of beef steak thickness of about 2 centimeters, with a knife slightly patted flat, in the sinews of the place of the slight cuts (so as not to be deformed when cooked).
2, frying pan on a high flame, under a small amount of oil, put the steak, quickly burst dry on both sides, that is, change to a low flame, then add the right amount of oil, the steak will be a little fried, sprinkled on both sides of the salt, continue to fry until cooked from the pot.
3, frying steak (2 cm thick) the time required, depending on the steak required degree of doneness:
Red steak (raw steak) 1 minute on each side.
Light red steak (medium rare)
Partial rare 2-3 minutes on each side.
Parboiled 3-4 minutes on each side.
Seared steak 5 minutes on each side.
Several sides of steak
1. English steak Served with sautéed onion chunks.
2. French Steak Place a slice of lemon and a piece of garlic butter on top of the seared steak. Served with boiled string beans and roasted potatoes.
3. Pepper Steak Dip the steak in crushed pepper on both sides before frying. Broil with a creamy salsa when ready to serve.
4. Other side dishes are available such as:
Fried Potato Fries - Vegetable Salad
Boiled Green Peas - Boiled Asparagus - Boiled Potatoes
Fried string beans - dry-fried slices of grated rutabaga - boiled potatoes
5, can also be topped with different flavors of salsa to make it taste different, such as Dutch salsa, Bordelaise salsa and so on.
Eating method:
Put a piece of fried steak, put it into the plate, according to the practice, choose the appropriate salsa and side dishes. Pour the salsa over the steak and place the appropriate side dish next to it. The steak, salsa and side dishes can also be served on separate plates or platters. Eat with knife and fork.
Features:
The meat is tender and flavorful.
Ah Yue 2007-12-28 16:36 Prosecution Related Questions
6?1 How to make steak at home 6?1 Can I make steak in a microwave oven? 6.1 Who can teach me how to cook steak? 6.1 Can you teach me how to cook a steak? 6.1 How do you cook a good steak?Other Answers
Method 1:
Step 1: Marinate the steak in spices, whatever you want
Step 2: Grill it in the oven for a few minutes (or not if you know how to do it)
Step 3: Get a skillet, butter it a little (or not), and sear the steak.
Forget one thing, use a smaller pan to make a sauce with butter and spices (use your imagination) while you're cuffing or pan-frying the steak, and pour this sauce over the side of the steak on the plate at the end.
This way the steak is not too raw.
Lastly, don't do it at five o'clock, wait until seven or eight o'clock, after dark, with wine, candles, and face-to-face seating, and a small basket of flowers in the middle of it, and then do whatever you want with the rest of it. The rest is up to you. That's what the books say.
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 in a slow fire baking, there is no cheese crumbled? At the end you should sprinkle a little, with cumin. By the way, also find some carrots, onions, chopped small dices of butter sautéed on light heat, 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. It's best to serve it with some salsa and chili sauce.
Method two:
Materials: (two people)
1. raw steak. 4. red wine.
2. sea salt. 5. dried spices (Italian Season).
3. black pepper. 6. olive oil. 6. olive oil.
Practice:
Marinate beforehand:
1. Sprinkle both sides of the steak with a moderate amount of small grains of sea salt (without sea salt, coarse salt will also work), 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 does not matter if you do not use, 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. Marinate the whole thing for about ten minutes or so.
Saute the steak in a pan:
1. Heat a pan and add olive oil.
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. The sliced meat is pinkish-red in color. Finally, sprinkle some black pepper, is a delicious tender fried steak Luo.
Method 3:
It is a traditional Korean dish in which the steak is seasoned with pear juice and grilled over a charcoal fire. 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) Packed each piece of ribs one by one marinated in the condiment sauce, and so the condiment is well seasoned, put the grill on the charcoal fire, and so the grill is hot, put the ribs grilled out.