Steak, or steak, is flaky beef and one of the common foods in western food. The cooking methods of steak are mainly frying and roasting.

In the Middle Ages in Europe, pork and mutton were the common people's edible meat, while beef was the high-grade meat of princes and nobles. Noble beef was cooked with pepper and spices, which were also honored at that time, and served on special occasions to show the distinguished status of the owner.

Steak grade

Japan Edible Meat Grade Specification Association carries out strict grade specification management, and the market is priced according to specifications such as "A-5", "B-1".

First of all, the adult meat rate is divided into three grades by English letters-A, B and C, with the highest adult meat rate in Grade A and the lowest in Grade C.. The latter figures are divided into five grades according to four items: mixed fat, color of meat, compactness and texture of meat, color and quality of fat.

Steak is different from most other cooked foods. Steak is usually not fully cooked, because fully cooked steak is the most test of the chef's skill, and can be adjusted to a more raw degree according to personal preference.

Steak practice

Take frying as an example, the first time a steak is fried in a pan, it must be heated by fire. At this time, a layer of meat on the surface of beef is dehydrated and hardened, and Maillard reaction occurs, and the color becomes dark brown, and it gives off the smell of frying. Before the beef is zoomed, it is turned over and the other side is fried into dark brown. This stage is to make the flavor of steak.

The time of frying and roasting steak varies according to the area and height of beef, cooking utensils and the firepower of the stove. Other people's standards cannot be directly copied, and the most reliable thing is to try it yourself.