T-BONE(T-bone steak), T-shaped, is the backbone meat on the back of cattle. On both sides of the T-shape, one side measures more while the other side measures less. The one that measures more is the naked eye, and the one that measures less is Philip. This kind of steak is more common in American restaurants. Because French food is exquisite, T-bone steak with large quantity and rough quality is seldom used.
grilled fillet steak
grilled fillet steak
The degree of raw steak is called "how ripe" in western food.
RARE: When the steak is cut, only the upper and lower layers are grayish brown, in which 70% of the meat is red with a lot of blood.
MEDIUM: When the steak is cut, 50% of the meat in the center of the section is red with a little blood.
7 WELLDONE: When the steak is cut, there is only a narrow red line in the center of the section, and the blood in the meat is almost dry. Westerners like to eat raw steak, because this steak is moderately oily and slightly bloody, and it tastes very delicious. Orientals prefer 7 ripe, because they are afraid of seeing blood in meat, so they think that the less blood, the better. There are many factors that affect the taste of steak, such as eating speed. When the steak is served, the speed of enjoying it can determine whether the steak is delicious or not. Because there is both butter and blood in the steak, the freshness of the steak will be reduced if the temperature is slightly lower. It is a common way to eat steak by cutting it into small pieces and chewing it roughly for a few times. Eating steak pays attention to the heat, rather than enjoying the crisp taste, which is also the difference between stewed beef and fried steak in western food. In addition, tableware will also affect the taste of steak. The knife for eating steak must be sharp, and sometimes the knife is not sharp enough to directly cause you to doubt the meat quality. Therefore, before eating steak, be sure to check whether the knife teeth are clear and clear. In addition, the sauce has a great influence on the taste of steak.
Practice editing
Fried steak
Fried steak
(1), cut the steak into small pieces weighing 1 0g, pat each piece into round slices with the diameter of1inch and a half, then chop the steak with a knife several times, then round the meat, put the steak piece by piece into the marinade mixed with onion juice, yellow wine, etc., take it out and marinate it for five minutes, and then drag it with eggs;
(2) Fry both sides in a hot oil pan until golden brown, cook spicy soy sauce and tomato sauce, turn it over a few times, put it in a pot, and serve with cucumber slices, potato chips, or lettuce and tomato slices.
Nutritional value editor
grilled fillet steak
grilled fillet steak
Usually, the steak with sauce we eat is European, while the American steak is more suitable for China people's appetite. It is not only large in quantity, but also rich in side dishes. In Steak House (Steakhouse, a restaurant specializing in steak) in the United States, steak is a single item on the menu. It divides beef into different parts and has different names. Guests can choose the meat parts according to their own preferences. This side dish also needs to be ordered, such as spinach, mushrooms, salads, French fries, etc. When serving, the beef that everyone wants is placed in front of them, and the side dish is placed in the middle, so that everyone can share it, much like Chinese food.
Such a steak dinner can be done at home at ordinary times. If you invite friends to dinner and cook such a meal, it will be more warm and sweet than the atmosphere in the restaurant.
Fried steak: First of all, the pot should be very hot, so that when the steak is put into the pot, the high temperature will quickly seal the surface of the meat and leave the delicious juice inside. You can use vegetable oil or butter for frying steak, because it is not fried, so you don't need too much oil, just a thin layer.
Steaks are usually rare, medium, medium and well-done, depending on the time of frying. Finally, add salt and black pepper (after adding salt, if you put it first, it will suck out the juice in the meat and affect the tenderness of the meat).
Another way is to marinate the beef before frying it. Mix minced garlic, Jiang Mo, half a bowl of soy sauce, half a cup of red wine, a little honey, a little Chili powder and black pepper into juice, and marinate the cows in it for about 2 hours. If you have time to prepare in advance, you can soak the steak in juice, wrap it in plastic wrap, put it in the refrigerator for the night, and cook it the next day. The effect will be better.