Supermarket bought steak how to fry
One, home with a pan fried steak
1, in the choice of oil, be sure to choose sunflower oil and canola oil, this type of oil is more suitable for frying steak. Olive oil he is only suitable for cooking at low temperatures, high temperature frying will destroy its nutrients. And soybean oil is also not suitable, because it will mask the flavor of the steak, for food lovers like us the effect will be rather counterproductive.
2, when frying steak, must be fried with high heat, will produce a variety of meat flavor. We bought the steak after resting. Squeeze out his blood, and then be sure to put the frying pan burning smoke after having a high fire before frying the steak. This high temperature allows the protein synthesis sugar reaction in the meat to produce many kinds of meat flavor, and we must stir-fry every few seconds on the flip side of the child, so that it will be tender, and will not make the meat particularly Hu.
3, often turned to the top of the side of the meat, on the top will be cooled very quickly, and every 15 seconds on the reverse, can make its surface to maintain a high temperature, its internal temperature within the temperature will not be too high, but also can make the meat perfect preservation.
4, when frying steak at home, you don't need a particularly thick steak. Because the pan used at home. Can not reach that high temperature. If it is about four centimeters thick steak, you need to use only the oven for grilling. Each side needs to be grilled on high heat.
Two, frying steak in the oven
1, never clean the steak.
Although the steak after resting it will have blood water on it. But this blood water is actually clean, if you rinse with water, it will wash away the beef fiber. And dilute the fresh flavor of beef, so that he lost its own flavor. If there is too much blood water, we can use kitchen absorbent paper to absorb the surface water.
2, turn the oven to about 260 ℃ later both sides are baked for two minutes.
3, when frying the steak, you can cut the garlic into slices to oxidize.
Rub the steak with garlic repeatedly, so that the steak will taste especially fresh when it comes off the pan.
4, put the garlic in the pan and fry with the meat.
5, if the meat is just out of the refrigerator, be sure to defrost, from the refrigerator just out of the steak may be particularly low temperature, only three or four degrees or so, this time to stand half an hour or an hour, so that the meat inside and outside of the temperature of the room, 20 ℃ or so before you can start frying, so that the meat will be cooked very quickly. It will not lose too much juice, and the meat will not be cooked outside and inside.