Do I need to put butter on my marinated steak?

Butter has a flavor, and although it can be used to sear a steak, its flavor will also remain on the steak, so the seared steak may not be as original. So if it's a good piece of prime steak, it's recommended that you don't use butter!

If you are someone who likes the original flavor of steak, you can skip the butter or olive oil and just marinate the steak with a light coating of olive oil.

Frying steak, one of the very important point is "the temperature should be high enough", there must be enough temperature in the first time to seal the beef fried, so that the internal meat juice is locked.

The disadvantage of butter is here, its smoke point is too low, 120 to 140 degrees or so butter has begun to smoke (which is mainly due to the residual protein substances in the milk), the temperature is a little higher will be burnt, not only flavor deterioration, the steak is also followed by the deterioration of the appearance of the appearance of the appearance of the black, dirty.

So butter isn't necessary for frying steak, it's just a means of providing flavor.

Ingredients: steak, salt, black pepper, garlic, rosemary, olive oil and butter.

Preparation steps:

Step 1 (beef prep): Take the steak out of the fridge ahead of time and allow it to come back to room temperature, drain the blood from the reheated steak with kitchen paper, then sprinkle it evenly with salt and black pepper, about 2 grams of salt should suffice;

Step 2 (skillet preheating): Take a skillet over high heat and bring it to a simmer, then add the Olive oil, then put the steak to start frying, olive oil can also be rubbed on the steak in advance, the fire at least medium heat;

Step 3 (start frying meat): steak if there is an oil edge can focus on a little more frying, the fat precipitation after the taste of better, not so greasy. Steak flip can choose the old-school approach, up to 1 minute to flip 1 time, you can also new-school approach of about 15 seconds to turn once, so that you can fry more evenly, the degree of heat is better control, the difference is not really big, according to their own habits to choose it;

Step four (flavored and seasoned): steak fried to the overall charred brown after the next can be butter, there is a roughly 30 to 40 grams or so, it is enough. It's enough to keep the heat down to avoid scorching, meanwhile put in the rosemary and garlic, take a heat-resistant spoon and keep drizzling the spice-impregnated oil onto the steak;

Step 5 (final dish): Pan-fry the steak to your preferred degree of doneness, then take it out and leave it to rest for 5 to 10 minutes, which allows the beef's juices to return to the muscle tissues, or else cutting it will cause the steak to run out of juices. This will allow the juices to return to the muscle tissue, otherwise cutting the steak directly will result in a lot of juices running out and the meat will be too fatty. While the beef is resting, add a little hot water or red wine to the pan that you browned the steak in, and thicken the broth to serve as a sauce for the steak.

Tips

Don't put the butter in the pan at the beginning, but after the pan is hot, you can add some vegetable oils with a high smoke point to seal the steak, such as olive oil, canola oil, etc. If the steak comes with its own rim of grease, you can also make use of it.

Individually wrapped steak is not necessary to wash, directly with kitchen paper to absorb the blood is good, sizzling oil temperature will solve all concerns. Cutting a whole head of garlic in half and using this garlic to sauté and coat the steak provides a very nice flavor, just a little bit of garlic.

There are many choices for steak parts, and you can choose exactly what you like, but the thickness should be at least 1.5 centimeters, 2.5 centimeters is more suitable for home cooking, and too thin will be directly "through" the heat, and the frying out will be dry and firewood, and the good beef is generally not cut into such thin steak.

These are the best steaks for home cooking.