Tomahawk steak is the rib part of beef.

Steak, or steak, is sliced ??beef and one of the common foods in Western food. The cooking methods of steak are mainly frying and grilling.

In the Middle Ages in Europe, pork and mutton were common people's meat, while beef was a high-end meat for princes and nobles. The noble beef was paired with pepper and spices that were also prestigious at that time. Cook them together and serve them on special occasions to reflect the distinguished status of the owner.

Steak Grades

The Japan Edible Meat Grades and Standards Association carries out strict grade and standard management, and the market is priced and traded based on specifications such as "A-5" and "B-1".

First of all, the fleshing rate is divided into three grades using English letters - A, B, C. Grade A has the highest fleshing rate and grade C is the lowest. The numerical part at the back is divided into 5 levels based on the 4 items of "fat mixture", "meat color", "meat firmness and texture", and "fat color and quality".

Steak is different from most other cooked foods. Steak is usually not cooked until it is fully cooked, because a well-done steak tests the chef's skill the most. The degree of rareness can be adjusted according to personal preference.

Steak recipes

Take frying as an example. The first time the steak is fried in a pan, it must be over high heat. At this time, the layer of meat on the surface of the beef dehydrates and becomes hard, and the Maillard reaction occurs. , the color turns dark brown and the aroma of frying comes out. Before the beef browns, turn it over and fry the other side to dark brown. This stage is to create the flavor of the steak.

The grilling time of steak will vary according to the area and height of the beef, the cooking utensils, and the firepower of the stove. Other people's standards cannot be directly copied. The most reliable way is to try it yourself.