When the fried steak was served, there was still a sound of frying. With a knife and fork, cut the steak into small pieces and serve with red wine. Fresh and juicy, full of milk flavor, it is really a great taste experience. But after all, I don't go to a western restaurant every day. I want to eat steak at home, but I can't make the taste of a western restaurant. Why?
In fact, when frying steak, keep these six points in mind, and you can fry steak as delicious as a western restaurant.
0 1 Don't wash the steak.
Steak is a high-grade food. Generally, the cut steak is sterilized and vacuum-packed, so we don't need to wash it with water when we eat it, just use a kitchen paper towel to absorb the blood on the surface.
Steaks should be thawed at room temperature.
Steaks need to be taken out in advance and thawed at room temperature, instead of waiting until they want to eat, then thawing in hot water or microwave oven. Thawing in this way will destroy the taste of steak, so it is urgent to soak it in cold water through vacuum packaging bags for thawing.
03 pickled beef steak
After the steak is drained of blood, tap the steak with the back of a knife, prick a few small holes in the steak with a toothpick, smear black pepper and coarse sea salt on both sides, and put it on a plate for about 10 minutes. But now some processed steaks are seasoned in advance, so there is no need to marinate them.
Use the fat of steak.
Many people like to fry steak with butter. In fact, the best way to fry steak is to fry it with your own fat, which will leak oil during the frying process to ensure the original delicious taste of steak to the greatest extent.
Control the time when the steak is turned over.
People fry steaks just like other things. When it changes color, turn over when it feels ripe. When frying steak, the steak should be turned over every 20-30 seconds until it is cooked to the desired degree.
The steak should also be fried separately.
When frying steak, most people will miss one side of the steak, commonly known as "locking the edge" to prevent the loss of beef juice. Before the steak comes out of the pot, clip it up with a clip, and each side can be 15 seconds. You can eat after a short rest after cooking.
Finally, there is a super convenient way to judge how tender the steak is:
Figure 1: Touch the meat under the tiger's mouth with your thumb and forefinger, and feel the tightness (half cooked).
Medium-cooked, fried only on the surface, grayish brown, 75% blood red inside, soft and juicy, warm inside.
Tips: Most people in China are not used to eating raw food, so don't try it easily.
Figure 2: Touch the thumb and middle finger, touch the meat under the tiger's mouth and feel the tightness.
Half-cooked, taupe on the surface, 50% blood red inside, soft and juicy, slightly elastic and warm inside.
Tips: Most people in China are not used to eating raw food, so don't try it easily.
Figure 3: Touch the thumb and ring finger, touch the meat under the tiger's mouth and feel its tightness.
Medium-rare, the surface is grayish brown, the inside is 25% blood red, the stem is firm, slightly chewy and the inside is warm.
Figure 4: The thumb touches the little finger, touching the meat under the tiger's mouth and feeling its tightness.
Completely cooked, completely taupe inside, very solid and chewy.
Shen Xiaoyi, the founder of Xiaoyi Private Kitchen, was invited to be the beauty chef of CCTV after 1980s. Food from the media (WeChat official account, today's headlines, Sina Weibo, a little information and other multi-platform signing food bloggers), food columnist, Tai Fang Life Home signing lecturer, special guest of famous food program Amoy Shanghai and popular food, special guest of a food table of well-known video media, founder of Xiaoyi Kitchen Food Community.
If you like my article, please forward it and pay attention to my headline, I am Shen Xiaoyi. Oh, what? ~ ~ # It's just the right time to keep fit in summer # # Food season #
25,000 readings
search
Chef Wang Gang fried beef steak
Liu Yifan Steak Teaching
Eight skills of frying steak
The chef teaches you to fry steak.
Thaw the steak in cold water for 25 minutes.
Xiaogaojie fried beef steak pickled pepper