Current location - Recipe Complete Network - Dietary recipes - What is the best pan for steak frying?
What is the best pan for steak frying?
Use a pan or non-stick pan on the line, fried steak practice a,

Materials

Butter, soy sauce, black pepper, onions, garlic, cooking wine, beef

Practice

1, beef cut into 6 mm or so large pieces. Note: Do not cut along the grain of the meat, but cut off the white tendon around the meat, and cut the white tendon in the center of the meat with a few more cuts, otherwise the meat will be curled up and deformed when frying. The surface of the meat can be loosened with a meat loosening hammer, without the back of the knife to shoot or use a toothpick to poke the eye can be, I have nothing, just use a knife in the meat across a few cuts.

2, with black pepper, soy sauce, cooking wine mixed well to taste, and then cut two slices of meta onion, garlic slices mixed in, put in the refrigerator for two hours, this time there is no need to put salt, otherwise the meat is hard, before frying salt can be.

3, the pan smeared with butter, no butter with salad oil can also be, high heat to the pan hot, so that the moisture in the beef quickly locked, and then change to a low fire frying, frying to the extent that you like it can be.

Frying steak practice two,

Materials

Rib eye steak 1 piece, a little sea salt, lemon juice moderate

Practice

1, rib eye steak to choose the thickness of the 50 yuan coin or more a piece of steak frying steak before the best from the refrigerated first out of the return to the temperature

2, the steak with a napkin to dry the surface water, both sides of the sprinkling of a little sea salt. Season the steak with a little sea salt on both sides

3. Heat the pan, stand the steak up, roll the edges and fry over medium heat for 2 to 3 minutes to lock in the juices

4. Place the steak on a flat surface and fry until the surface bubbles up with blood or juices, then turn it over and continue frying, also with the same juices. Please note that the pan must be hot enough in order to produce a steak that is charred on the outside and tender on the inside

6. Don't eat the steak right away, but let it sit for 3 to 5 minutes before serving for a better taste. Serve with sea salt or a squeeze of lemon juice.

Pan-fried steak practice three,

Materials

American steak 300 grams, 20 grams of chopped hickory nuts, 10 grams each of carrot strips, cucumber strips, tomatoes, lettuce, shredded red pepper 3 grams each. Seasoning Lee Kum Kee seafood sauce 20 grams, Lee Kum Kee marinara sauce 10 grams, walnut sauce (available in the market, with a light walnut flavor, the use of the same seafood sauce) 30 grams, 5 grams of garlic oil, 2 grams of oyster sauce, 4 grams of soy sauce, Suntory Manas (oak type) wine 13 grams, mustard, ground beef 1 gram each, brown sugar, peanut butter 2 grams each, 15 grams of cornstarch, pepper 0.5 grams, salad oil 20 grams.

Practice

1, garlic oil with seafood sauce, marinara sauce, stir fry in a pan over low heat, into the chopped pecans, oyster sauce, peanut butter, 3 grams of soy sauce, 10 grams of wine, mustard, brown sugar, ground beef, stir fry together, out of the pan to be used.

2, steak plus 1 gram of soy sauce, pepper, 3 grams of wine marinade for 30 minutes, marinated in the surface of the surface shot of cornstarch.

3, the pan into the salad oil, burned to 50 percent of the heat into the steak on low heat and fry for 3 minutes until raw, into the walnut sauce on low heat and fry for 1 minute to taste, remove the pot, with carrot strips, cucumber strips, tomatoes, lettuce, red pepper garnish can be.