Medieval aristocratic banquet
Now, steak is no longer exclusive to nobles. As long as you have money, you can eat steaks that show your aristocratic status at any western restaurant on the roadside. There are many cooking methods for steak, and different cooking methods give steak different tastes. In addition, the steak sauce and table wine are also very particular.
Then, a friend invites him to a high-end western restaurant for dinner. How can he order steak to make himself look like an expert?
The first thing to mention, and the most basic thing, is the steak's temperature.
1. Whole life. The most common beef is tartar, which often appears on the table in Switzerland and France. It refers to uncooked beef dishes. However, for China people who like cooked food, it takes a little courage to eat raw beef.
2. Medium rare. It means that the surface of beef has been fried, but the meat inside is really cold, and there will be thick blood when it is cut.
3. Medium rare. The epidermis is compact and grayish brown. The inside is red and warm.
4. Medium rare. The inside of the beef is still bloodshot, but the skin of the steak is completely brown.
5. Medium rare. The skin of the steak is grayish brown, and the beef inside is hot and pink, with tender and smooth taste and balanced temperature.
medium
6. Medium rare. It tends to be fully cooked, with only a little pink in the center and a thick taste, which is suitable for people who like to chew.
7. well done. I am afraid that eating undercooked beef will cause gastrointestinal discomfort, so I can choose fully cooked beef. Well-cooked beef tastes tough, and improper cooking control by the chef will also lead to poor meat quality. In French western restaurants, no one usually orders well-done beef.
The second is the type of steak.
T-bone steak: named after T-bone, it is made up of most sirloin steak and a small part of filet mignon. Generally, it is recommended to medium-rare, but not fully-cooked.
T bone steak
Sirloin steak: Beef tenderloin at the back, which belongs to the back of tenderloin. It has a certain amount of fat in it, with white meat tendons. Generally speaking, it has strong taste toughness, hard meat and chewy head. It is generally recommended to medium-rare to medium-rare.
Filet mignon: Small tenderloin, which tastes better than sirloin steak. Philip fiber is refined, the taste is very tender, there is not much fat, and the meat is lean. Medium rare to medium rare is generally recommended.
filet steak
Rib-eye steak: It is taken from the 6th rib ridge to the vicinity of12nd rib ridge. There is little movement in this part, and there is a little beef tendon in the shredded pork. Juicy, tender, mixed with fat. It is generally recommended to medium-rare to medium-rare.
In addition, the sauce has a great influence on the taste of steak. This can be matched according to personal preference. Common mixed juices include cream juice, pepper juice, red wine juice, butter white wine juice, mushroom juice, fennel juice and so on.