Frozen steak needs to be thawed first, and the steps for frying steak are as follows:
1. Thaw in cold water, and drain excess blood with kitchen paper towels.
Place on a plate, rub salt, pepper, rub well and marinate for 1 to 2 hours.
Use sea salt for best flavor.
2. Turn on the heat and preheat the pan.
Pour in the olive oil and shake evenly to coat the bottom of the pan.
Shake the salt and pepper clean into the pan.
3, the steak does not need to be fried for too long, old is not good.
Flip the steak over immediately after about 2 minutes on each side and repeat the process 2 times before removing from the pan.
Frying side just need to use the clip up gently placed in the pan for about 1 minute to change the side, technology can be good to shake the pan so that the oil touched can be.
4, perfect out of the pan, with a knife slightly cut shape.
Sizzling steak is out of the pot.
Expanded Information:
Steak, unlike most cooked foods, is not cooked all the way through, and can be cooked to your personal preference.
Rare is distinguished by an odd number of degrees of doneness:
Raw: completely uncooked raw beef, which is only used in certain dishes such as beef tartare, Kitfo (Ethiopian cuisine), or raw beef salad.
Blue: Heated on a hot iron plate for 30 to 60 seconds on both sides to lock in the moistness of the steak and create a texture difference between the outside meat and the raw meat inside, so that the outside layer is easy to hang the juice and the raw meat inside retains its original flavor, plus the visual effect is not as hard to accept as eating raw meat.
One-minute cooked steak (rare): the steak is blood-red inside and the internal parts of the steak to maintain a certain temperature, at the same time, there are raw and cooked parts.
Three-quarter cooked steak (medium rare): most of the meat to receive heat penetration to the center, but has not yet produced a major change, after cutting 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 color of the fresh meat, accompanied by the knife cuts have blood oozing out.
Fresh beef and thicker steaks this level will be obvious, it is difficult to achieve this effect on frozen beef and thin steaks.
Medium-rare: The steak's interior is a pinkish-red color visible in the area and mixed with the light gray and brown of the cooked meat, and the temperature of the steak is well-balanced throughout the steak.
Seven-minute steak (medium well): steak internal mainly light gray and brown, mixed with a small amount of pink, heavy texture, chewy.
Well done: the steak is cooked brown, the beef has been cooked, the taste is heavy.
By temperature:
Rare: 125°F
Medium rare: 130-135°F
Medium: 140-145°F
Seven rare: 140-145°F
Well done.
Seven-minute steak (medium well): 150-155°F
Fully cooked steak (well done): 165°F
By touch:
Nearly Rare Steak (blue): Feels soft and squishy Taste tender, moist and soft, juicy, fresh, raw. Meatiness.
One-point-rare steak (rare): soft to the touch mouthfeels soft and squishy, juicy, fresh, raw and cooked layers.
Medium rare: yields gently to the touch, tender, meaty and relatively tasty.
Medium rare: yields only slightly to the touch, beginning to firm up the texture is not too tender, there are layers of heaviness.
Seven-minute steak (medium well): firm to the touch taste begins to thick and elastic chewing feeling good.
Fully cooked steak (well done): hard to the touch texture firm, elastic, chewy.
If the meat is very fresh, gourmets like to call it medium-rare or medium-rare, while the general public is more accustomed to call it medium-rare, while the meat at roadside stalls is cheaper and the owner will take the initiative to fry it to medium-rare.
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