rib eye steak practice (oven dishes) 1, prepare raw materials: rib eye steak a (400 grams or so), black pepper grains small half a spoon, 20 grams of butter, salt 2 grams; 2, the steak in a plastic bag whacked to interrupt the tendons so that the meat will be more tender, baked will not be retracted; 3, grind some black pepper evenly sprinkled on both sides, and then coated with butter, salt, massage, relax for 30 minutes; 4, preheat oven 220 degrees, the steak into a thick baking dish, middle layer of upper and lower heat for 10 minutes; 5, turn over and bake for another 8 minutes, it is eight mature. If you like to eat some tender, the time can be shortened to (one side 8 minutes, and then one side 5 minutes); 6, steak plate, the use of baking pan in the remaining temperature and butter, and then cook in 2 spoons of red wine, and finally poured evenly on the grilled steak; 7, cut and eat it, very steak is very delicious!

Pan-fried steak recipe Steak ingredients:

1 steak 1 teaspoon olive oil (5ml) salt 1/2 (3g) black pepper 1/4 teaspoon (1g) brandy 1 teaspoon (5ml) lemon juice 1/2 teaspoon (3ml)

Side dishes ingredients:

1 potatoes 10 grams of butter 1/4 teaspoon of salt (1g) lettuce 2 slices small 1/4 onion 10 cherries 1 pickle 2 tsp French mustard mayonnaise (10g)

Directions:

1) Dip the steak in a kitchen towel to remove any moisture, pour in the olive oil and spread evenly on both sides, then sprinkle salt and pepper evenly on both sides, place in a plastic box, cover and store in the fridge to marinate for 2 hours;

2) Wash the potatoes, without peeling, and cut into triangular pieces. Without peeling, cut into triangular pieces. Put the butter in a pan, turn on low heat, melt the butter completely, add the potato cubes, change the heat to medium and fry them at least golden brown on both sides, then sprinkle salt while they are still hot and put them on a dinner plate;

3) Wash the lettuce and tear it with your hands, cut the onion into thin julienne strips, core the cherries, cut the pickle into thin slices, put it in a large bowl, mix in the French Dazang mustard and put it on a plate;

4) In the pan where you are frying the potatoes Add some olive oil, wait until the oil is 70% hot, put the steak in, reduce the heat to medium and fry, fry for 2 minutes on one side, turn over and fry the other side, keep it for 1 minute, then drizzle in the brandy, continue to fry for 10 seconds, turn off the heat, squeeze the lemon juice on the steak, then serve on a plate for serving.

Super nagging:

**Fry the potatoes and steak in butter and olive oil; if you don't have any, you can substitute regular vegetable oil. But the special flavor of potatoes fried in butter can't be achieved with regular vegetable oil. Butter is butter, while we in the supermarket, the box of butter is written on the cream. It creates a misunderstanding for many people. Therefore, if you buy butter, remember to look at the English words, butter.

**Steak buy back, marinate for a while before frying, is more easy to taste, in line with our Chinese taste. When frying the steak, dripping in brandy can play the role of fishy flavor, lemon juice in addition to increase the flavor, but also can play a role in relieving greasiness.

**Salad side dishes, you can choose according to their own preferences, if you do not have French mustard mayonnaise (taste slightly acidic), with ordinary salad dressing can also.

**It's best to use a brandy drizzle, if you don't have any at home, you'd rather leave it out or drizzle some red wine, but don't replace it with cooking wine or yellow wine.

**The steak is best eaten while it is still hot. So before frying the steak, make sure you toss the salad and fry the potatoes, and put them on a plate to wait for the steak to come out of the pan.