Beefsteak Pronunciation niú bā.

Steak, or porterhouse steak, is sliced beef and is one of the common foods in Western cuisine. Steak is cooked by frying and grilling. The late Qing Dynasty novels have appeared "steak", "pork chop" and other Western dishes, probably because of the shape of the Shanghai "big row" (pig ding bone), so the name "row". Pork Chop" and other western dishes are called "Pai". And in the Shanghai dialect, "row" hair "ba" sound, Guangzhou dialect and as steak.

Steak is different from most other cooked foods, steak is usually not cooked to medium rare, because fully cooked steak is the most important test of the chef's skills, and you can adjust the degree of rare to your personal preference. Rare steaks are distinguished by an odd number of degrees of doneness, and are mainly categorized as: rare steaks, which are completely uncooked, and are only used in certain dishes such as beef tartare, kitsch, or raw beef salads.

Nearly raw steak: front and back sides in the high-temperature iron plate each heated for 30 to 60 seconds, the purpose is to lock the steak inside the moistness, so that the external meat and the internal raw meat mouth to produce taste difference, the outer layer of easy to hang juice, the inner layer of raw meat to maintain the original meat flavor, and then the visual effect of the meat will not be as hard to accept as eating raw meat.

One-minute cooked steak: the steak is blood-red inside and maintains a certain temperature in all parts of the interior, while there are raw and cooked parts. Three-quarter cooked steak: most of the meat to receive heat penetration to the center, but has not yet produced a major change, cut the upper and lower sides of the cooked meat brown, to the center of the center of the pink and then the center of the fresh meat color, accompanied by a knife cut with blood oozing out.

steak practice:

steak can be fried or grilled, but want to internal tenderness, and meat aroma, the most effective way is to make the temperature is divided into two sections. To fry, for example, the steak first pan frying must be high heat high temperature, when the beef surface layer of meat dehydration hardened, the occurrence of the Melad reaction, the color changed to dark brown, and exudes the aroma of frying, in the beef before the charred turn one side, the other side is also fried into a dark brown.

The second stage is to let the internal maturity, and try to let the previous hardening of the external temperature is not too high, resulting in the temperature difference between the surface and the inside of the meat is too large. At this time there are two methods, one is to use the original pan to change to a low heat to continue frying, but need to turn over diligently, 1 minute or so 1 time, so that the heat slowly into the internal beef. The second is to use into the oven low temperature baking.