Let’s talk about the parts of the steak first:

Different parts of the steak have different names and cooking methods.

Beef short ribs: the left and right sides of the chest cavity of the cow, including the ribs. The meat is delicious and marbled. Suitable for roasting, pan-frying, deep-frying, and braised.

Bone-in sirloin: beef ribs. The amount of exercise is small, the meat is tender and evenly oiled, and it is also suitable for making steak, steamed beef, hot pot slices or Teppanyaki.

Sirloin: The back loin of beef. The meat is tender and oily. It is suitable for steak.

Pili: The tenderloin muscle of the cow (i.e. the loin meat), which requires less exercise and is the most tender meat. It can be used for steak or teppanyaki.

T-bone and New York gram steak: the front loin part of the beef.

Identification of the doneness of beef

3 minutes rare: indicates dark red blood oozing out

5 minutes cooked: light red blood oozing out

< p>Medium rare: oozing pink blood

Well done: oozing transparent juice

BBQ beef short ribs

Served with orange and black pepper sauce Sauce

Ingredients:

3 slices of beef short ribs

Sauce:

Orange juice 200 ml, black pepper juice 2 tablespoons , 1 tsp fructose, 1 tbsp ketchup

Method:

1. Concentrate the orange juice to 1/3 over high heat, add black pepper sauce, fructose and ketchup and mix Mix well, cool, add beef short ribs and marinate for about 1 hour.

2. Put the beef short ribs into the oven and grill at 220 degrees Celsius until pink juice oozes from the surface of the beef short ribs and the bones and meat are tightly combined. Brush the sauce on the surface of the beef short ribs at appropriate times during grilling.

3. After the marinade is heated, pour it on the beef short ribs.

A little effort

1. The fruit acid in the juice helps soften the meat, or it can be replaced by jam.

2. When grilling beef short ribs, the temperature should not be too high.

Charcoal grilled rib-eye steak

Served with mushroom tomato sauce

Ingredients:

A pair of beef short ribs.

Sauce:

1. Pepper, bay leaves and a little red wine.

2. Add onions, celery, carrots, garlic sprouts, and a little tomato paste,

Method:

1. Sprinkle the beef short ribs with salt and pepper, First put it into the oil pan and fry it from top to bottom until brown, then take it out.

2. Chop all the sauce 2 ingredients, add tomato paste and stir-fry until fragrant, add boiling water, add sauce 1, then add the beef short ribs from the pot, cook for about 80 minutes and then remove. rise.

3. Filter out all the residue from the boiled juice, then cook over low heat until the juice is concentrated. When serving, pour it over the beef short ribs.

Little Kung Fu

1. If you like a sweet and sour taste, you can add 1 tablespoon of tomato sauce. Tomatoes are a very nutritious food, especially when heated, the anti-cancer molecules can increase 10 times.

2. Steak is best cooked 3.5.7.

Beef short ribs

Ingredients:

One pair of beef short ribs

Sauce:

1. Pepper, bay leaves, a little red wine

2. Onions, celery, carrots, garlic sprouts, a little tomato paste

Method:

1. Sprinkle the beef short ribs After adding salt and pepper, put it into the oil pan and fry until the top, bottom, left and right are brown and then take it out

2. Chop all the sauce ingredients 2, add the tomato sauce and stir-fry until fragrant, add boiling water, and add Sauce 1, then add the beef short ribs from the pot, cook for about 80 minutes and then remove them

3. Filter out all the residue from the cooked juice, then cook over low heat until the soup becomes soupy. The juice is concentrated. When serving, pour it over the beef short ribs.

Little Kung Fu

1. Beef short ribs have very little salable parts per cow. The meat itself is oily and tender, so it is suitable for grilling or roasting. If you want to bake, you can bake it at 250 degrees Celsius until the meat shape is fixed, then turn to 150 degrees Celsius and bake it for 60-80 minutes.

2. The amount of boiling water injected in step 2 should cover the beef short ribs

Charcoal grilled filet mignon

Ingredients:

2 slices of filet steak (200g), appropriate amount of shredded cheese, 2-3 slices of red tomatoes.

Seasoning:

240 ml of port wine, 1 beef stock cube, 1 tablespoon of French mustard, a little salt and black pepper.

Plate decoration:

Sweet potato mashed, mashed potatoes, cabbage flowers, carrots, corn shoots, sweet beans. Appropriate amount of cauliflower.

Method:

1. Sprinkle salt and pepper on the surface of the steak, place it in a preheated charcoal grill, and grill until clear sear marks appear.

2. Place cheese slices and tomato slices between the two steaks, put them in a preheated oven, and bake at 200 degrees Celsius until the cheese softens.

3. Pour the port wine into the pot, reduce it to 1/3 over high heat, add beef stock cubes and 120 degrees Celsius water, cook over low heat until the beef stock cubes melt, stir. Season with a tablespoon of French mustard and pour over the steak.