Steak, or steak, is a piece of beef and one of the most common foods in western food. The main cooking methods of steak are frying and roasting.
Western-style dishes such as "steak" and "pork chop" have appeared in novels in the late Qing Dynasty, which may be named because they look like "pork chop" in Shanghai, but in Shanghai dialect, "steak" is pronounced as "ba" and Guangdong is also called steak.
What kinds of steaks do you have?
1. tenderloin, also known as tenderloin, is the most tender meat in tenderloin, with almost no fat.
Rib eye (naked eye steak) is the meat on the ribs of cattle, which has both lean meat and fat meat.
3. Sirloin meat (sirloin steak, sirloin steak, beef tenderloin) is the meat on the outer loin of cattle, which contains a certain amount of fatty 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.
4. T-bone (T-bone steak is also called T-bone), which is T-shaped (or T-bone) and is the backbone meat on the back of cattle. On both sides of the T-shape, one side measures more and the other side measures less. The one with more quantity is Xi Leng, and the one with less quantity is Philip, separated by ribs.
5. When the steak is cooked, the beef selected is grain-fed beef, which lasts about 65,438+020-65,438+040 days. Only the naked eye, sirloin and tenderloin are selected, and the weight of these parts is usually less than one tenth of that of a cow. Beef tastes more mellow, and gravy is sealed in beef, which is often the favorite of politicians in various countries.
What is the best way to eat steak?
Filet mignon is suitable for medium rare, medium rare and medium rare.
Naked steak contains a certain amount of fat, so it tastes delicious when fried. Don't overcook it, it's better to medium-rare.
When cutting sirloin steak, cut the ribs with the meat, and don't overcook it.
T-bone steak has filet mignon on one side and sirloin steak on the other. You can taste the tenderness of filet mignon and feel the aroma of sirloin steak. Don't overcook it, kill two birds with one stone.
Tomahawk steak and rolling stone steak are very popular recently. Maybe some friends don't know where to taste such delicious food. You can eat all these steaks in the music restaurant of Sidu Steakhouse in Daoli District, Harbin!
Tomahawk steak is known as "the highest level of eating steak", and the age of the selected cattle is just right, so the tenderness of the meat is just right, and the position of the selected meat is also special. Only a few pieces can be cut from a cow. The most important thing is to look at the origin of cattle. Tomahawk steak cut from Australian cattle is top-notch. With good ingredients, you must have good craftsmanship. Tomahawk steak is not easy to grasp the heat when frying because of its large size. A good tomahawk steak is crispy in shell and rich in gravy. It tastes soft and delicious. Moreover, this kind of steak is usually famous for its weight, which is suitable for a big stomach king and many people to eat at the same time.
Rolling Stone Steak is rare, and basically only individual western restaurants in big cities have the opportunity to taste it. The so-called "rolling stone" is to put the submarine reef in a special oven and heat it for 10 hour, then put the cow on the reef and fry the steak at the temperature of the stone. This kind of steak is very strict. In addition to deep-sea reefs, special ovens and top-grade beef, the technology of frying steak on reefs is also different from that of daily frying steak.