Frying rib eye steak a few points
1, how to correctly thaw rib eye steak?
Many people's first reaction is to use warm water to thaw the steak, but the truth is that this is more likely to make the steak loss of meat juice. The best way to do this is to refrigerate and thaw, and it takes at least 6-8 hours for a 2.5cm thick beef to thaw in this way, so it's a very slow method of thawing, so it's not easy to lose the meat juice. What to do if you need to use the steak in an emergency and it is hard from the refrigerator? Rinse the whole piece of beef, wrapped in its packaging, under running cold water to thaw it as quickly as possible.
2, before frying must first absorb the moisture
from the package out of the kitchen paper must be thoroughly absorb the moisture of the meat eyes, absorb dry to what extent? When then take a piece of paper and press hard to suck out the blood water can be, many people will mistakenly think that retain a certain amount of blood water fried out of the eye of the meat gravy will be more, in fact, this is the wrong understanding. And then use sea salt to pickle the meat eye, meat eye encounter salt because of the principle of cellular penetration, the surface will release water, need to be sucked dry again and again, the purpose of repeated sucking dry is to fry the meat eye as much as possible to reduce the surface of the water, so that the surface of the pan heat can be better maintained, frying the meat eye can be more quickly on the color, the inside is not easy to overcooked.
3. Why use sea salt instead of refined salt to marinate the meat eyes?
Sea salt is not as direct as the saltiness of refined salt, it is stacked one on top of the other, and the layers and freshness are not comparable to that of normal table salt. Sea salt has a thick, fine points, coarse particles of sea salt do not directly use for cooking, it is difficult to flavor evenly, need to use a mortar and pestle to grind, then why not grind it in advance and then use it? Because in the middle of the grinding can decide the thickness of the particles, the wrong way is directly pounded sea salt, should be hard to rely on the turn to grind, it is best not to use a wooden mortar, or in the grinding process is easy to make the wood surface of the wood together with the wood debris fall down.
4, olive oil directly on the eye of the meat or the bottom of the pot
Olive oil should be directly sprinkled on the eye of the meat, wipe the hand open, press hard, press the fat into the fibers of the meat, turn the same operation. At the same time before frying must use hands to beef grease part of the press scattered, press will be found to become crumbled, so that in the heat of the grease is more likely to melt, after turning into butter will be more flavorful, and not easy to have a raw texture, the grease must be cooked through.
5, frying meat eyes is best to use non-stick pan?
However, when it comes to "frying", the first reaction of many people is to use a non-stick pan. In fact, the high temperature when frying steak for non-stick pan is very harmful, will make the non-stick layer of rapid aging, affecting the effect of non-stick, but also not conducive to the steak on the color. The correct approach is to use a flat bottom stainless steel pan, cast iron skillet or corrugated grill pan. Stronger heat storage pots, such as cast iron skillet, three or five layer stainless steel pan, the heat will be sufficient, the purpose is to make the surface of the beef color, the middle as far as possible to keep a little bit of raw, complete cooking a piece of steak should be pan-fried first and then grilled, rather than relying on a long period of frying to make it cooked, which is easy to taste old.
6, use butter to fry meat eyes?
Frying rib eye requires the pan to have a sustained high temperature, if you use butter will immediately make the butter burnt and bitter, affecting the taste of the steak, so frying steak is more suitable for the use of vegetable oils with a high smoke point. First fry the steak with olive oil to the right degree of doneness, about 10 seconds before the pan into a piece of butter, so that the aroma of butter fully released and attached to the steak, so that the cooking of the steak is not only the right degree of doneness, but also has a strong good flavor.
7, there is no oven at home can not fry meat eyes?
Immediately put the fried rib eye into the surface of the pinch wrinkles in the tinfoil, pour in the hot oil left over from frying steak, and then wrap the tinfoil, put it on the countertop and simmer for 5-8 minutes (if the thickness of the rib eye more than 2.5 centimeters need to go into the oven).
Knowledge points about steak
1, Ribeye Steak (English: Ribeye Steak/Spencer Steak/Delmonico Steak/Cowboy Steak/Rib Steak):
This part is taken from the rib spine of the cow near the back of the muscle, the tenderness of the meat is second only to the filet. Marbled oil flower more and evenly distributed, rib eye steak usually have a piece of obvious grease in the middle, it is recommended that the grill to 5 ~ 7 minutes cooked through the grease, giving off the aroma of butter to eat is the most delicious, the meat is tender and chewy, can be said to be the most popular and the most well known steak parts, Taiwan is generally referred to as "sirloin steak," that is, this part of the steak. This is the most popular and well known part of the steak, commonly known in Taiwan as "sirloin steak.
2, taotao steak/top cap steak (English: Ribeye Cap/Top Cap Steak):
Taotao steak is the top cap meat cut along the rib-eye beef tendon, the rib-eye steak's essence of the parts of the number of rare, the marble oil of the steak, the top cap meat is cut. The marble fat pattern is evenly distributed, and the meat is tender, very sweet and full of meat juice, recommended doneness 5 to 7 minutes.
3, filet mignon (English: Tenderloin Steak, French: Filet Mignon):
Filet mignon is taken from the waist of cattle only meat (Tenderloin) parts, each head of a thousand pounds of cattle can only be cut out of a few pounds of filet mignon is the most tender part of the beef is usually also the most expensive steak. This part of the beef is the most tender and usually the most expensive steak. This part of the beef has very little movement, so the meat is creamy and tender with very little fat, making it a steak that can be savored with elegance. Filet mignon is recommended to eat 3 minutes rare (Medium Rare) form, overcooked meat is hard, you can not taste the tenderness of the filet mignon juicy, and its subtle and delicate flavor.
4, beef short ribs (English: Short Rib):
Taken from the front of the cow only rib? Bone parts, can be bone or bone form, this part of the meat is firm and oil tendons and grease is very much, suitable for barbecue way to cook, barbecue process will be overflowing with the high temperature of the oil juice, beef flavor is excellent, it is recommended to consume the cooked degree of 7 points ~ fully cooked. When the beef is grilled until fully cooked, the beef shrinks and naturally separates from the ribcage, which is the best way to show off the crispy tendons and chewy texture of the veal chop.
5, New Yorker (English: New York Steak/Club Steak/Strip Steak/Strip Loin Steak)
Taken from the front loin spine part of the cow, because this part of the movement is a little more, so the meat is more compact, its oil flower distribution is uniform, the fat content between the rib eye and the Philly, with a rich flavor of beef. It has a rich beef flavor and is suitable to be savored in a bold manner, and is very enjoyable to chew with a rich meaty texture, and is recommended to be cooked at 3 to 5 minutes. In the United States this part is in the steakhouse, Club common steak use parts, also known as Club Steak.
6, T-bone steak / red house steak (English: T-bone / Porterhouse Steak):
Taken from the front loin spine part of the cow, the T-bone steak in the middle of the T-bone split, were a piece of fillet and a piece of New Yorker steak, the two parts of the steak, the two parts of the steak and a piece of the fillet. New Yorker steak, these two parts of the nature of the big difference, the filet mignon belongs to the lean and tender, while the New Yorker is chewy and greasy, but the bone steak is just right to meet the two needs at the same time, the portion is usually larger portions, the recommended degree of doneness of 3 to 5 minutes cooked. However, the different slicing position of the loin, the size and proportion of its fillet and New Yorker will be different, if the slicing part is closer to the end, the fillet part of the diameter is larger, then such a ding bone is called Porterhouse, if the slicing is close to the head, the part of its fillet will be smaller and smaller, and even a thin piece of the composition of most of the New Yorker, which is a typical T-bone.
7. >7, the back of the waist spine / rump steak / sirloin steak (English: Sirloin steak):
for the cattle only the back of the waist on both sides of the spinal column of the back of the waist spine meat, meat tenderness moderate, less oil flower but uniform distribution, beef flavor, this part is close to the legs of the sports muscles, so slightly chewy. This part is close to the leg muscles, so it is slightly chewy. The meat quality of the top sirloin is the best, and it can be cut into prime rump steak. This part of the beef is rarely seen in Taiwan steakhouses or restaurants, and is partially served in the form of veal sirloin, which is usually grilled and sliced from the whole rump and then seen in hotel buffets. Sharon (Sirloin) in the United States refers to the back of the waist spine meat, and in Taiwan "Sharon" word usually refers to "ribeye steak" (Ribeye steak), the next time you eat a steak do not look at the menu of the English written Sirloin or Ribeye! The first time you see a steak, you'll see it on the menu as a Sirloin or a Ribeye.
8, beef shoulder blade meat (English: Chuck):
Belonging to the shoulder and neck part of the meat of the cow, is the part of the cow only a larger amount of movement, so the meat is tougher, but also contains more tendons, usually cheaper, more often used to bake or to do stranded meat. The steak can be cut out of the shoulder blade rib eye steak, but because the meat is more hard usually need to be processed to be more soft, a few exceptions are flat iron steak (Flat Iron Steak or Top Blade Steak), which is from the shoulder part of the cow cut out of the steak, removing the middle of the thick tendon of the meat tender, belong to the price of pro-people CP value of steak, also known as the plate tendon or the plate of the upper shoulder blade muscle.
tips: generally we commonly see affordable steak, the use of beef rump or thigh meat, less fat content, more astringent taste. But you may find it strange that all those steaks also taste soft, but they are actually processed beef.
How to Pan-Fry Ribeye Steak
Ingredients: 220 grams of ribeye steak, 1/2 teaspoon of salt, 1/2 teaspoon of mixed peppercorns, 1/4 teaspoon of garlic powder, 1/2 teaspoon of dried thyme, 2 teaspoons of olive oil to marinate the steak, 1 teaspoon of olive oil to pan-fry the steak Directions:
1) First, blot the steak thoroughly on kitchen paper, and sprinkle 1/4 teaspoon of sea salt on each side, Mixed black pepper, drain again, sprinkle salt, garlic powder, dried thyme, drizzle 1 teaspoon of olive oil on each side, knead a few times, rubbing apart at the fat.
2) Reduce heat to medium-high, add olive oil to cast iron skillet, shake skillet to coat bottom, heat until oil is lightly smoking, add rib eye steak, pressing firmly on fat, sear for 1 minute on first side, flip and sear for 40 seconds.
3) Wrap the rib eye steak in tinfoil, add the oil from frying the steak and simmer for 5 minutes.
TIPS:
1, be sure to use ground black pepper, white and black are fine, never pepper.
2, beef marinade can be put after a while, from the bright red color change color dark red, taste will be with a little better.
Rib eye steak is which part of the cow
Rib eye steak, eye steak, rib eye steak, sirloin steak refers to a thing. It is a small portion of the cow's cut from near the end of the ribcage, taken from the middle of the cow's body, boneless part, [eye] refers to the circular cross-section of the muscle, because this part of the muscle does not move often, so the meat is very soft, juicy, and uniformly covered with snowflake patterned fat, the meat at this place is tender and juicy (snowflake patterned), the taste is infinite. The meat eye is the part of the cow that is called sirloin in mainland China. Rib eye is the name in Taiwan. Rib eye steak is called rib eye steak, mainly because the steak is naturally embedded in a glance of white fat, because of its shape and named rib eye steak, rib eye steak texture is very clear, fat and lean combination, selected from the back of the spine, the meat is very tender, people of all ages can eat.