Sharing family steak today requires a little skill to make it fresh, tender and juicy.

Materials required:

Two sirloin steaks (you must buy the original cut, 1.5-3cm, without pre-salt, and the original cut is super rich in milk).

Rosemary root

A little olive oil

Salt-free butter 1 serving, don't put it without it.

A little black pepper and sea salt (this is your own taste and can be adjusted appropriately)

The practice is as follows:

1. Thawing: Take the steak out of the frozen layer 24 hours in advance 12, take it out of the refrigerator 30 minutes before frying, put it on a kitchen paper saucer, suck up the blood, and warm it to 20 degrees. (The first point of fresh and juicy fried steak is: completely thaw)

2. oil the steak 5 minutes before frying? Massage? Thin salt (the second point is not to marinate for too long, the gravy will decrease)

The frying pan burns until it smokes. When it drops into it, it immediately turns like a pearl. Then turn to medium and low heat. The steak is fried directly into the pot until it is bloody (the third point is that the temperature is higher at the moment of frying).

5. Add butter, a few drops of brandy and Titian (don't add it if you don't like it)

6, the opposite blood oozes, at least 5 layers are cooked, throw a piece of butter in, and the edge of the fried oil is a bit burnt. Throw two rosemary flowers in, turn off the fire and put them on the shelf for 5 minutes, then eat them ~

Tip:

If there are carrots or asparagus potatoes, throw them into the pot and cook them without washing the pot. Steak juice is called spice.

Personally, I suggest that the steak be rare! ! Is to turn over and see blood oozing, throw butter and pick it up immediately, about 30 seconds.

As long as the thickness is less than 2cm, the reverse side will become 9-medium cooked for more than one minute, not as tender as 7-medium cooked.

I hope you will like my answer, thank you!

It's actually quite simple. Everyone must pay attention to the edge of the fried steak, remember to wake up the meat after cooking and let the juice of the meat return to the tissue, so that the steak will be tender, smooth and juicy.

Step one,

Pickled steak

Air-dry the steak before curing, then evenly spread soy sauce, black pepper, salt and olive oil on the steak, press and cure for 30-60 minutes.

Step two,

To make steak sauce, first add butter to melt it, then add minced onion to the pot and fry it on low heat, and then take it out.

Then add soy sauce, oil consumption, salt, black pepper, chopped green onion and red wine with base oil, stir-fry until thick, and turn off the heat for later use.

Step three,

fried beef steak

Boil the pan and add olive oil, minced garlic and steak; Don't turn the steak back and forth. According to the thickness, after frying for 2 minutes, remember to fry the edge of the steak at the same time. This process is called hemming, and then frying on the other side for another 2 minutes.

Fresh and juicy family steak is ready.

I'm glad to get back to your question:

First, choose steak. The types of steaks are sirloin steak, naked eye steak, Argentine original steak, tenderloin steak, filet mignon steak and tomahawk steak.

If pregnant women and children eat it, it is recommended to buy sirloin filet eye steak or bone eye meat tomahawk steak, both of which are tender and juicy.

Cooking tips

1. The steak needs to be thawed in advance, and the water must be dried with kitchen paper.

The steak needs to be put in when the hot pot is smoking.

Put the butter on a small fire, or the butter will burn.

4. Steak must wake the meat, so that the juice is full.

5. It is not recommended to fry the steak fully cooked, so the fried meat is not tender and the juice has evaporated. It is recommended to fry until it is medium-cooked, and steam the meat with tin foil for three to five minutes before eating. The steak fried in this way looks familiar, but it is only half-cooked, tender and juicy, very delicious and nutritious.

The method of black pepper steak

Ingredients: steak 1, black pepper, peanut oil (corn oil, olive oil); A little onion, tomato, salt and red wine.

Exercise:

1, as usual, sprinkle black pepper on both sides of the steak, sprinkle a little salt evenly, and then pour in olive oil (peanut oil, corn oil is also acceptable) and knead well.

2. The non-stick pan burns until it smokes. Put the beef into the pot and press it with a clamp to ensure that the beef is heated evenly. Fry each side for 2 minutes. Thick meat can be fried for a long time, but it can't last more than 4 minutes, otherwise the beef will be too old to bite.

3. Use the remaining oil of the fried steak, add the minced onion, stir-fry, add the minced tomato and boil. Pour in red wine, add chopped black pepper and a little salt. Stir in the fried gravy until the steak comes out and the sauce is ready.

4、

With sauce, a simple black pepper steak is ready!

Is the steak grilled or fried?

Steaks can be grilled or fried. There are many ways to eat steak, among which grilled steak and fried steak are the most popular.

The American way of eating steak is rough and unconstrained, and it is informal. The whole steak is roasted and sliced.

English people are used to eating large steaks with forks and then roasting them.

French steak pays special attention to the deployment of sauces, and highlights the noble status of steak with various sauces.

Germany likes to eat raw beef, which is called "sour beef".

In Japan, the most popular is the Japanese-style photo barbecue sauce commonly used in barbecue shops, which is used on western-style steaks, so the steaks eaten are also delicious.

How to hold a knife and fork when eating steak?

When cutting: the fork of the left hand presses the steak or other things, the knife of the right hand cuts and saws into small pieces, and the fork of the left hand forks the cut food and sends it to the mouth. When using a knife, be careful not to put the blade outward.

If you need to leave your seat when eating, but you haven't finished eating, put down your knife and fork, put it in an "8" shape, and put it on the edge of the plate with the blade facing your own direction. After eating each dish, put the knife and fork together on the plate. If you are talking, you can hold the knife and fork.

When you don't use a knife, you can also hold a fork in your right hand, but if you need to gesture, you should put down your knife and fork, never wave it in the air with your hands, never wipe your mouth with a napkin in one hand, and never hold a glass and fork in the other.

Remember, at any time, when eating western food, you can't put one end of the knife and fork on the plate and the other end on the table.

Steak is one of the most common foods in western food. The cooking methods of steak are mainly frying and roasting, and there are various methods.

How to make family steak tender, smooth and juicy? My answer is "fried steak". Fried steak can become a fresh, juicy and delicious food after pickling and simple frying.

How to make the fried steak tender and juicy? Pay attention to the selection of ingredients, the production of fried steak and the main points of fried steak. Only by paying attention to details can we make delicious food.

When cooking sauteed steak, we choose fresh filet mignon, so that the steak can become tender and juicy when frying.

There are many kinds of steaks, the common ones are:

1, filet mignon, refers to the tender meat on the tenderloin, with almost no fat and tender meat.

2, naked-eye steak, the meat on the ribs of cattle, both fat and thin, because it contains a certain amount of fat, this meat is more fragrant.

3, sirloin steak, the meat on the outer ridge of the cow, has a certain amount of fat oil, and there is a circle of white meat tendons on the extension of the meat. The overall taste is tough and the meat is hard and chewy.

1, fresh beef deboned, knife.

Cut the tendon from the tenderloin and cut the beef into chunks with a thickness of 0.5~0.7 cm.

Step 2 wash beef

Wash beef, soak beef in clear water for two hours, wash away blood, take out beef, wash and drain.

3. corned beef

Put the beef slices into a pot, add salt, sugar, cooking wine, soy sauce, pepper, a little oyster sauce and a little water in turn, and quickly knead the beef slices for two minutes until the meat slices are tasty. Add another egg white, add a proper amount of sweet potato starch, and continue to knead the pulp. Finally, add olive oil and knead evenly to avoid sticking of beef slices, and then marinate the beef slices for 30 minutes.

4. Fried beef

When the steak pot is hot, put a thin layer of olive oil in it. When the oil is slightly white smoke, put the cows in. At this time, the temperature of the pot is relatively high, which can help the steak quickly lock the gravy on the surface. At this time, remember to change to a small fire. When the steak is fried, turn it over and fry the other side.

5. condiments

After the steak is turned over and fried for about 40 seconds, you can sprinkle the seasoning. Sprinkle a proper amount of cumin powder, then quickly turn over and sprinkle cumin powder on the other side of the steak. We can also add a little honey to taste before cooking.

1. Time should be controlled when the steak is turned over.

When frying steak, turn it over when the steak changes color and feels cooked, and turn it every 30 ~ 40 seconds until it is cooked.

2, frying steak should control the heat.

Because this kind of steak is marinated first, use medium heat when refueling and low heat when frying.

One side of the steak should also be fried.

When frying steak, most people will miss one side of the steak, commonly known as "lock edge", so that the juice of beef will be lost. Before the steak is done, clamp it and fry it on each side for about 15 seconds before cooking.

4. The thickness of steak should be controlled.

Don't cut the steak too thick, just about 0.5~0.7 cm, so the steak is easier to cook, and you don't have to worry about frying for too long and the steak is too old.

5. The curing of steak is very important.

Sauteed steak is marinated by comprehensive brine method, which can make the steak fresh, juicy and delicious.

Steak is the most common main course in western food. Common steaks mainly include filet mignon, rib eye steak, sirloin steak (also called sirloin steak) and T-shaped steak. Among them, filet mignon, also known as beef tenderloin, is characterized by lean meat, high protein and low fat, and is highly praised by many bodybuilders.

There are many cooking methods for steak, such as roasting, frying, frying, low-temperature heating or roasting, charcoal roasting, cutting into strips, and frying with vegetables.

Unlike most other meats that need to be fully cooked, steaks are usually not processed to be fully cooked, which makes them more tender and original. You can also cook it raw and cooked to varying degrees according to your personal preference.

According to the raw and cooked degree, the raw and cooked degree of steak is mainly divided into the following five points:

1, rare:

The fried noodles are grayish brown, blood red in section and ruby in center, and the center temperature is about 48.9℃( 120℉).

2. Medium rare:

The surface of steak is grayish brown, and the cross section is mostly blood red. The center of the meat is not ruby red like the center of a medium-rare steak, and the core temperature is about 52.2℃( 126℉).

3. Medium:

The surface of the steak is grayish brown, the section is pink and there is a little blood red in the center. The temperature is about 57.2℃( 135℉).

4. Nakai:

The surface of steak is mostly taupe and the center is pink. The temperature is about 62.8℃( 145℉).

5. Well-done:

The surface is slightly burnt, and no blood red can be seen in the cross section. Usually, steaks in western restaurants are rarely well-done, because they are hard to eat and hard to bite, which is the worst taste. Due to the special requirements for well-done (well-done, the meat has a certain amount of water), many chefs can't make this dish perfect.

If you usually fry in a domestic pan, the usual practice is to heat the frying pan, add oil and sprinkle salt and pepper on both sides of the steak. When the oil starts to smoke when heated, add the steak. Fry for 7 minutes, then turn over and add butter and fry for 3 minutes. Take the steak out of the pot, let it stand for 5 minutes, and then cut it. The steak cooked in this way is usually rare. Is what most of us accept.

Here, Gao Gong's kitchen shares a method of cooking steak in a home oven.

Roasting steak in the oven at home, compared with frying or frying in pan, not only has less oil fume and low oil content, but also is not easy to be fried, which is beneficial to health.

If you don't like underdone beef, but you don't want it to be too old, it's important to control the heat.

material

Slice the steak (one serving) with the thickness of 1cm and the size of 100g to 150g.

Marinade: salt, coarse black pepper, rosemary, dried garlic powder.

olive oil

way

1. Sprinkle marinade evenly on both sides of the steak one day in advance.

2. Brush a layer of olive oil evenly on both sides of the steak before roasting.

3. Bake in an oven preheated to 220℃ for 10 minute, then turn it upside down for 8 minutes.

The practice of gravy:

Take out the baking tray of roast beef, which contains a large amount of roast beef juice, pour it into the milk pot, add starch water and seasoning, boil and stir until it is thick and paste-like, and leave the fire for use.

When eating steak, pour gravy sauce on the surface of the steak, plus some baked potato pieces and salad, so that a grilled steak main course is perfect.

Hello, I'm Brother Tucki, and I'm happy to answer questions about food! Glad to answer today's question!

Today's question is, how can the family steak be tender, smooth and juicy?

Let's talk about my practice!

Raw materials;

Canadian Valley Feed Steak150g

Broccoli 3

50 grams of corn kernels

2 grams of rose salt

Appropriate amount of black pepper sauce

5 grams of butter

A little black pepper

Steps:

1. Steaks are naturally thawed in the refrigerator in advance, and then the water is absorbed by paper towels or towels.

2. Massage the drained steak by hand (that is, scrape the beef fiber by hand), and sprinkle salt on both sides for curing.

3. Heat the non-stick pan and add 5g of butter. When the butter is completely melted, add the chopped black pepper, and then add the marinated steak.

You can turn it over in about 4.2 minutes, and then continue frying for 2 minutes, so that the fried steak is about 7 minutes cooked. If you like it well done, you can fry it for a while. If the steak is thick, you can stand up and fry it for a while, seal the edge and keep it fresh and juicy.

5. At the same time, you can prepare side dishes. Boil the water, add a little cooking oil, salt, blanch broccoli for 30 seconds to 1 min and blanch corn kernels for 30 seconds.

6. Squeeze the black pepper sauce into the middle of the plate. Then add steak, broccoli, corn kernels, etc.

7. This fresh and juicy family steak is ready.

Tips;

The thickness of steak is preferably 2.5-4 cm thick. If it is too thin, it will be cooked when fried, and there is little juice in the meat.

Steaks should be thawed naturally in advance! Do not rinse with water or thaw in the microwave oven!

I am Dayong. As a food lover, let me answer your question. What you said about our steak should be beef that can be bought casually on the street, right? If it is not a beef variety specially cultivated for steak, to be honest, the meat quality of beef bought in streets and food markets will not rot, which has nothing to do with technology, but entirely because of the variety of beef.

Of course, good steak is too expensive. If conditions are limited, you can only buy ordinary beef. Then there is another way. Cut the beef into two centimeters thick and beat it with a steak hammer. Be sure to pat them against the silk, break all the tendons and coat them with a thin layer of dry starch before cooking. The oil should be tasteless salad oil. Peanut oil is too strong, and it will stink when fried. The oil should be hot enough to smoke before you put the steak. Just put it in, don't fry it over and over for 40 seconds. (Don't be afraid that the beef is undercooked) This is crucial! When you think the beef is undercooked, you can cook it. If you think the beef is ripe, it is too old to bite. I hope I can help you.

The iron plate must be hot, up and down, left and right, and fried in place, so-called juice sealing.

Common food, steak is mainly fried and roasted. Pay attention to the heat when eating steak, not just to enjoy the crisp taste, but also to have sharp knives and juice. Learn to cook steak at home, don't copy the online tutorial. After all, beef and kitchen utensils have different conditions, and the specific details need to be adjusted according to the actual situation. The steak practice shared today focuses on simplicity and easy operation. Although it is not as delicious as the big western restaurant, it tastes excellent.

Steak practice

Ingredients: steak, salt, black pepper, oil, butter and red wine.

Practice of steak

1, the purchased beef was hamstrung with a knife back, which made it easy to cook when thinned;

2. Marinate the steak, sprinkle with salt, black pepper and oil, and marinate for more than an hour until the surface is shiny;

3. Heat the pot, add the steak, fry both sides separately until the surface is slightly brown, or turn over 15 seconds until the inside is cooked;

4. Turn off the fire. At this time, add seasoning, a spoonful of red wine, or a small piece of butter and a little soy sauce.

5, let stand for 5 minutes, ready to eat.

Steak practice

Precautions:

1. When the steak is cured, no liquid seasoning can be added. Liquid will lower the temperature, and it will explode when it meets oil, which will destroy the meat quality.

2. When frying steak, it is easier to be heated and cooked;

3. There is no need to add oil to the pot for frying steak, otherwise the steak will burn more easily.

The fire heated the pot. Only fry the pros and cons once. One minute at a time at most. Instant lock juice. Steak is not stewed beef in China. Beef should be fresh and safe. Cooked steak won't bite. Five is the best. Seven minutes old. Also, be sure to cut it thick. Anyway, 7 mm up and down. The thin layer is Korean barbecue [smile]