Tips for frying steak

Steak is a traditional Western diet, domestic do steak to understand the differences between China and the West, the biggest difference is that due to the different varieties of cattle consumption in China and the West and the quality of the meat is fundamentally different. With domestic beef to do steak can not refer to the practice of Europe and the United States, mainly because Europe and the United States to do steak with beef is a specialized species, very tender, not after pre-processing can be very soft and tender. Most of the steak practices circulating on the Internet have fundamental errors, because not only ignore the difference in meat quality, but also for the principle of steak processing is also a half-understanding, the following list of steak cooking principles and easy to do, for your reference.

Steak can be fried or grilled, but want to internal tenderness, and meat flavor, the most effective way is to make the temperature is divided into two sections.

To fry, for example, the first time the steak pan frying must be high heat high temperature, this time 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 over one side, the other side will also be fried to dark brown. This stage is to produce the flavor of the steak.

The second stage is to allow the interior to ripen, while trying to get the temperature outside the previously hardened exterior not to be too high, resulting in too large a difference in temperature between the surface and interior of the meat. At this time there are two methods, one is to use the original pot 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 at low temperature baking, so that the heat from all sides of the steady heating of the meat (this method belongs to the restaurant practice). This stage allows the meat to become hotter internally and ooze out juices.

The steak frying time varies according to the height of the area of beef, cooking utensils, stove fire size, other people's standards can not be directly copied, the most reliable or need to try it yourself.

As for tenderness, if the meat itself is not good, you need to marinate, with acidic liquids (such as yogurt, vinegar), brine, or tenderizing powder can soften the meat

Frying tenderized steak has a few key points:

1, less oil, more than into the frying of the

2, don't always turn it, always turn the inside of the water will be lost, the taste is not good

3, if you are home, you can use the same cooking utensils to cook the steak, but you can also use the same cooking equipment. p>3, if it is at home, put some baking soda, you can play the role of "tenderizing powder"

4, simply put, the general thick steak, each side of the frying 3 minutes is the standard five ripe, each add a mature on the frying of one more minute

Tender or not the key to tenderness of the steak is the quality of the meat and the cooking method, a Steak meat, the most tender steak is the filet mignon, tenderloin, lean meat, high protein; sirloin steak, containing more fat, a ring of meat tendons on the outside, the mouth than the filet mignon is more chewy; T-bone steak is the back of the spine of the meat on the back of the cow, one side of the sirloin, one side of the filet mignon; tender steak filet mignon as the preferred choice; production before the use of loose meat hammer or the back of the knife patted loose; frying the steak must be mastered when the fire, do not have to fry too ripe, 7 minutes. Enough, raw a little will be more tender; grilled to master the time to 15 to 30 minutes the best; marinade is very important, generally have brandy, red wine, black pepper sauce, black pepper powder, XO sauce, etc.; pouring juice is also the key to the flavor of the black pepper juice, mushroom juice, red wine juice, garlic juice, XO juice, etc..

Rare steak:

Raw steak: the steak is blood-red inside and the temperature is not high.

One-percent cooked steak: the steak is blood-red inside and maintains a certain temperature (higher than that of raw steak) in all parts of the steak.

Three-quarter-rare steak: pink inside and quite hot.

Five-minute steak: the steak is pink inside with light gray and tan, and hot throughout.

Seven-minute steak: The interior of the steak is mainly light gray and tan, with a pinkish color.

Fully cooked steak: the inside of the steak is brown.