If you are not picky about the taste of meat, you can switch to Australian sirloin steak, 58/ serving, plus a Chinese fruit salad, a little over 20, which should be almost enough.
Their fruit salad is good, recommended! Just eating steak is very tiring.
I feel that the headquarters in Changsha is better.
Introduce a little knowledge about steak. Steaks are usually divided into the following categories:
Filet mignon: Beef tenderloin. This piece of meat hardly exercises, so it is especially tender and fat-free, which is most suitable for Mr. and Ms. Slimming. In order to keep filet mignon tender and juicy, the best cooking time is three to five minutes. After the incision, blood will be exposed, which looks a bit like a crime scene. If you really can't bear to eat it alive, you can also ask a chef to cook it, but in any case it can't exceed 70%. You know, a beef cattle weighing 1000 kg is only 4 or 5 kg!
Sirloin steak: beef tenderloin. A cow can grow about 15 Jin. Although not as expensive as filigree, it is really rare. The tenderloin has a circle of white tendons, strong toughness, hard meat, chewy head and some fat, which is suitable for people with good teeth. When cutting meat, cut the tendons together with the meat, so it tastes good.
Rib eye steak: the rib muscle near the chest. Cattle's breasts are not like human beings, and they seldom move, so the meat quality of rib eye steak is tender. This piece of meat is characterized by its beautiful appearance. Marbling is evenly distributed, with a big oil flower in the middle and a small oil flower next to it, just like eyes, hence the name rib eye. When frying, you must roast it until it is medium-cooked, burn the oil thoroughly, and let the oil flowers in the meat completely melt, so as to fully blend with the surrounding lean meat, but the lean meat should not be overcooked. A properly cooked rib eye steak not only has the tenderness of beef, but also has the sweetness of melted oil, which is particularly enjoyable to eat. For gourmets who really know how to eat, rib eye steak is definitely a gift from heaven, which is worth cherishing and tasting.
T-bone steak: the backbone of the back of a cow. I think "bone meat" has always been delicious, regardless of cattle, sheep and pigs. The T-bone of a cow has a rib eye on one side and the legendary Philip on the other. Have a good meal here and a tender meal there. Two boats at the same time, flowers at home and wild flowers at home. It's fun to have both! But I want to give you a piece of advice: playboy had better not order this, so as not to bring unnecessary trouble.
Small steak: a small steak on the left and right sides of the chest. The meat is full and firm, with bones and tendons, but the fat content is high. It needs to be fried until it is 78% mature and tastes the most beautiful. In particular, the "Formosa Plastic Steak" cooked with the sixth and seventh ribs of cattle is tender but not astringent, juicy and chewy, which embodies the high-end charm of the best steak.
The above is the best steak, and the rest, such as the plate muscle at the shoulder blade, the rib eye at the upper shoulder blade, the belly meat at the belly, the upper hind leg meat and so on. It can also be fried, but the taste will be greatly reduced because the meat fiber is thick or too fat. Generally, it is only widely used in cheap restaurants, and only sells 18 yuan or 28 yuan.
Steak is not hot pot, so don't chew it slowly. You should chew it while it is hot. Because there is both butter and blood in the steak, if the temperature is slightly lower, the freshness will be reduced and the appearance will not be satisfactory. It is not rude to swallow the meat after a few rough chews.
Second, don't be shy about eating steak. Eating steak emphasizes freshness rather than crispness, which is also the difference between stewed beef and fried steak in western food. Personally, I suggest that the steak be rare to medium rare. Low-end shops dare not say, while high-end shops such as Jinjiao and Wangzhong Western Restaurant dare to pan-fry. Try boldly, if you can't eat, you can cook again, in time!
Third, try it, or black pepper juice is the best. There is nothing we can do about it. This is predestined. If I have to recommend something else, I can only try mushroom juice.