How to make steak from fresh beef? Let’s find out together.
Method 1:
Ingredients: steak, onion juice, rice wine, eggs, Worcestershire sauce, tomato sauce, cucumber slices, potato sticks or lettuce and tomato slices.
Steps:
1. Cut the steak into small pieces weighing 100 grams, and beat each piece with a knife, or cover the beef with plastic wrap first, and then use a small soft hammer to Beat it so that the beef tastes more delicious.
2. Cut the thin round slices with a diameter of one and a half inches with a knife a few times randomly, then trim the meat into a round shape, and put the steak slices into the marinade made with onion juice, rice wine, etc. , take out and marinate for five minutes, then coat with egg batter.
3. Heat oil in a pan, fry both sides until golden brown, add spicy soy sauce and tomato sauce, turn the pan a few times and serve in a bowl. Serve with cucumber slices, potato strips, or lettuce and tomato slices. That’s it.
Method 2:
Ingredients: 500 grams of clean steak.
Seasoning: appropriate amounts of salt, sugar, pepper, soy sauce, wine, and MSG.
Steps:
1. Pat the steak with a knife and marinate it with salt, sugar, pepper and other condiments for half an hour.
2. Put the steak on the grill and bake it in the box. Bake it for 25 minutes first, then flip it and bake it for 10 minutes.
Method 3:
Ingredients: steak, potatoes, lettuce, salt, olive oil, red wine, black pepper.
Steps:
1. Cut the steak into 2 cm thick and pat the meat loosely with a knife.
2. Spread a small amount of salt, black pepper, and red wine on both sides of the steak, wrap it in plastic wrap and put it in the refrigerator for 2 hours.
3. Wash the lettuce, peel the potatoes, cut into strips and set aside.
4. Add olive oil to the pot, add potato strips and fry over medium heat.
5. Fry the potato strips and sprinkle them with salt and put them on a plate.
6. Add some olive oil to the pan, add the steak and fry over medium heat for 2 minutes on each side.
7. Add a small amount of pepper and red wine and fry for a few seconds before serving.
Method 4:
Ingredients: One piece of rib-eye steak (about 400 grams), half a spoonful of black peppercorns, 20 grams of butter, and 2 grams of salt.
Steps:
1. Place the steak in a plastic bag and beat the tendons so that the meat will be more tender and will not shrink when grilled.
2. Grind some black pepper and sprinkle it evenly on both sides, then apply butter and salt, massage it and let it rest for 30 minutes.
3. Preheat the oven to 220 degrees, put the steak into a thick baking pan, and bake the middle layer for 10 minutes with upper and lower heat.
4. Turn over and bake for another 8 minutes until it is done. If you like to eat something tender, the time can be shortened to (8 minutes for one side and 5 minutes for the other side).
5. Put the steak on a plate, use the remaining temperature in the baking pan to add butter, then cook in 2 tablespoons of red wine, and finally pour it evenly on the grilled steak.
Method 5:
Ingredients: steak, red wine, black pepper, salt, butter, sweet potato, lemon juice, cucumber.
Steps:
1. Wash the steak you bought, put it in a plastic bag, and smash it with a meat hammer.
2. Sprinkle both sides with hand-ground black peppercorns and salt, and pour in red wine covering one-third of the steak (cheap ones will do, don’t use ice wine, otherwise it will make people feel too distressed) Marinate for more than half an hour.
3. Put olive oil in the pot, pour in the cut sweet potato cubes, fry slowly over low heat until cooked, remove from the pot, cut cucumbers and lemons and arrange on a plate.
4. Put a piece of butter. When it melts, add the steak. Fry for 2 minutes and then turn over. Fry for 2 minutes and then turn over for another 2 minutes. Put it on a plate.
5. Pour the juice for soaking the steak into the pot, and add a little cornstarch to thicken it. The one for baking, not the one for boiling cornmeal batter. When the soup thickens, pour it over the steak.
Expansion: Can ordinary beef be used as steak?
The parts of the steak have a huge impact on its tenderness and juiciness. Cows are extremely muscular animals, and the development of muscles makes them pure muscles. Some parts of beef tend to taste boring, hard and chewy when chewed, such as beef tendons. Beef tendons can only be boiled for a long time before they can reach the level of chewing, and this must be cut into thin slices. Steaks are generally eaten with or Frying or grilling means to eat it tender and juicy, so parts with very developed muscles are not suitable for steak, and pure butter naturally cannot make steak, so Western chefs have selected various steaks that have existing muscles. , but it is a muscle that does not exercise much. For example, the common good steak sirloin, filet, and ribeye are concentrated on the back of the cow. The back muscles are only used when the cow turns, and the amount of exercise is very low, so this part of the meat is very Suitable for steak.
Ordinary beef generally cannot be used to make steak, because steak is about tenderness and juiciness, and parts with underdeveloped muscles are generally chosen. Steaks made from ordinary beef have a boring, hard, and chewy texture. Firewood, so not suitable for cooking steak.
That’s it for today’s sharing, I hope it can help everyone.