Question 2: What kind of beef do you usually choose for steak? The most suitable parts of steak are tenderloin, sirloin and eye meat according to price and tenderness. Beef tenderloin, also known as beef tenderloin and beef tenderloin, is the filet mignon in the restaurant. Beef tenderloin is the most tender part of beef, which is rare and the most expensive, and it has almost no oil and is very tender, especially suitable for the elderly and children. Beef tenderloin is located on both sides of the waist, from the 13 rib to the pelvis, one on the left and one on the right, suitable for frying, frying, frying and grilling.
Sirloin is a piece of meat wrapped around the backbone of a cow, also called sirloin or sirloin. Sirloin steak or sirloin steak in a restaurant is made of this kind of meat. Sirloin steak is rich in gluten and fat, which tastes more fragrant when fried and roasted, with tender meat and good taste. Pay attention to put the sirloin steak in a fresh-keeping bag when cooking, and beat up the broken ribs so that they will not shrink when frying.
You can also choose eye meat when cooking steak. One end of the eye muscle is connected with the upper brain, and the other end is connected with the external ridge. Eye flesh looks like eyes, and fat is mixed together in a marble pattern. Because of less rib movement, fresh and tender eye meat and high fat content, it tastes sweet and juicy. Suitable for rinsing, grilling and frying.
Question 3: What beef is the best for frying steak? There is no doubt that the steak fried from tenderloin is the oldest, but it also needs some skills. Slices of meat should not be cut too thin. Western steaks generally need a thickness of more than 2 cm. After cutting, be sure to beat the meat slices with something like a wine bottle to loosen the meat. When cooking, sprinkle black pepper and salt on one side of the steak and fry it first. If you need to cook, grasp it yourself.
In addition, if you want to make something as tender as the restaurant outside, you can only add tender meat powder, but adding that thing will destroy the meat quality and taste unhealthy.
Finally, fried steak is not as delicious as grilled steak, and it's best to roast it with a coarse grid iron plate specially for barbecue ~
Question 4: Do you need to blanch the beef with water before frying the steak? No, but the pot temperature of fried steak must be high to avoid sticking to the pot. Blanching is only to remove the residual fishy smell in beef, but ginger ale will be used to remove the fishy smell before frying the steak, which will make the steak easy to age and toughen.
Question 5: Where is the best meat in the beef for frying steak? How to fry? Many people ask this question, which part is the best, actually depends on personal preference and price acceptance. The most expensive is tenderloin, but the real thing is hard to find. I recommend Ogilvy's sirloin steak or Millet Dragon, which is moderate in price and high in cost performance.
West Cold is also called the outer ridge, next to the inner ridge, and the outer edge of the meat has a circle of white meat tendons. Strong flavor, firm meat and delicious meat. Not overcooked, suitable for young people. Millet dragon is next to naked eye steak.
Basically, it's all meat. It's better to eat it fried.
Ogilvy Michelin chef teaches you how to fry steak easily;
The whole process needs fire, and the maturity of steak depends on the frying time. )
1. Let Ogilvy Steak thaw at room temperature.
2. Sprinkle a small amount of salt, oil and pepper evenly on both sides of the steak and marinate for 15 minutes.
3. Important: turn on a big pot, pour oil when there is slight smoke, put the cattle into the pot for a while, keep the fire, wait for one side to be slightly burnt, about 2 minutes, and turn to the other side to fry for 2 minutes. At this time, the pan is about 7% mature.
4. In the process of frying, onion or garlic can be added to make it more fragrant.
5. Take out the pot for 3 minutes, (put some broccoli and carrots into shreds, and boil them with water in advance) set the plate and pour in black pepper juice. At this point, pour the red wine into the glass and start enjoying your romantic Australian steak dinner with your beloved!
Stir-fry a few times more and have confidence in yourself. In fact, frying steak is very simple and can definitely be learned.
Question 6: Which part of fried steak has the best meat quality? The steak is taken out in different parts, so it has different names and cooking methods: the left and right sides of the chest, including the ribs. The meat is delicious and marbled. Suitable for roasting, frying, frying and stewing. Boneless sirloin: the rib of a cow. Small amount of exercise, tender meat and even oil. It can be made into steak, steamed beef, hot pot slices or teppanyaki. Beef loin: Beef loin is tender and oily, suitable for steak. Philip: Beef tenderloin (that is, tenderloin) has less exercise and the most tender meat. It can be used to make steak or teppanyaki. T-bone and New York Steak: Beef loin.
Question 7: What kind of beef is suitable for steak? Fillet Mignon is usually called "tenderloin" directly when ordering food, and it is called "filet mignon" in Chinese. This piece of meat is on the inside of the front waist and spine of cattle, which is equivalent to the tenderloin of pigs. It is the most tender piece in the whole cow, with the least fiber and fat. When cooked, it will almost melt in your mouth, but this piece of meat lacks the taste of juice and beef, so it can be eaten as long as it is in the middle. Being old is just like meat residue, which is hard to swallow. Ladies and comrades who like to pretend to be gentle, or elderly people with bad teeth, are all suitable for eating this fast.
The kind close to Mignon, but growing outside the spine, is called shell, but the more popular name is new york Strip, and the Chinese name is "new york Strip". This kind of instant meat is rich in fiber and fat, and its meat quality is older than the tenderloin, but it is more juicy and full of meat flavor, which is the favorite of many gourmets. For this piece, people who don't like raw food can make it a little older and have a middle well.
The back part of new york strip is called sirloin steak, which is called sirloin steak in Chinese. The taste of this piece is close to that of new york strip, but the flavor is not as good as the former.
The meat in the rib of a cow's chest is called rib eye meat, also called "naked eye meat". This piece of meat is the most fragrant piece of cattle. Although it has more fibers than new york and is a little old, it is still the favorite of many carnivores.
When the tenderloin and new york strips are served together, because the bone in the middle is T-shaped, it is called T-bone, which is called T-steak in Chinese. The back of the T-bone looks similar to it, but the bigger one is called Porterhouse, which is called "red house steak" or "big T-bone" in Chinese. These two pieces of meat are very rich and the most enjoyable to eat. I once had a good friend. Every time he went to A Le's (a mid-range American chain restaurant), he just ordered a T-shaped steak and ate it all-just to mix it up.
There are some westerners who don't like it very much, but orientals like it very much, that is, the lower part of beef ribs, short ribs and beef ribs. This piece, with more bones and less meat, can't be eaten by westerners. But Koreans are particularly good at this. If you have a chance to go to a Korean restaurant, don't leave this one alone.
Generally speaking, it is more suitable for the elderly and children to eat tenderloin, while those who really eat at home generally like to eat new york or ribs. My personal favorite is the rib eye, which is really fragrant!
After ordering the steak, the waiter usually asks you how you want your steak done. At this time, I asked about the steak's cooked degree. Note that westerners don't do digitization like China. What's the difference between rare and rare? There are only five kinds of people: raw, medium, medium, medium and cooked. Generally speaking, the better the steak, the more tender it is. It's a waste of time to do a good job in new york. As for the similar steak, it can only be a little older and supplemented with seasoning.
Question 8: Which part of the steak should be used for cooking? There are many kinds of steaks, including the following four kinds and a special top steak variety (dry cooked steak):
Beef tenderloin (filet mignon)
(tender beef fillet, beef fillet)
Tenderloin, also known as tenderloin, is the most tender meat in beef tenderloin, with almost no fat. Because the meat is fresh and tender, it is very popular with friends who like to eat lean meat.
Edible skill: fry until 3, 5 and 7 are ripe.
Rib eye steak (naked eye steak)
Beef ribs have both lean meat and fat meat. Because they contain a certain amount of fat, this kind of meat tastes better when fried and baked.
Edible skill: Don't fry it too well, 3 is the best.
Sirloin steak (sirloin steak, sirloin steak)
(outer ridge of cattle)
The meat on the outer ridge of cattle contains certain fat and grease, and there is a circle of white meat tendon on the extension of the meat. The overall taste is tough, the meat is hard and chewy, and it is suitable for young people and people with good teeth.
Cooking skills: when cutting meat, cut it with tendons and don't fry it too well.
T-bone steak (T-bone steak)
Also known as T-bone, it is T-shaped (or T-shaped) 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. Note: This kind of steak is more common in American restaurants. Because French cuisine is exquisite, it is rarely used for large and rough T-shaped steaks.
Filet mignon, naked eye steak, sirloin steak (sirloin steak), T-shaped steak ... These names are all translated from English, and all have their own characteristics: filet mignon, also known as sirloin steak, is characterized by more lean meat, high protein and low fat, which is more suitable for women who like to lose weight and keep fit; Sirloin steak, also called sirloin steak, is the loin and tenderloin of cattle, which contains a certain amount of fat, especially with a circle of white tendons. Its mouth is more tough and chewy than filet mignon, which is suitable for young people and people with good teeth. T-bone steak (T-bone) is the backbone meat on the back of cattle. It's T-shaped, with filet mignon on one side and sirloin on the other. You can taste the tender and smooth filet mignon and feel the aroma of sirloin steak, killing two birds with one stone.
Dry-cooked steak (dry-cooked steak)
Dry steaks are usually stored with top-grade naked-eye steaks for at least 7~24 days to dry. This process darkens the color of beef, softens the connective tissue of beef, and at the same time makes beef more mellow because of evaporation of some water. The design of the thermostatic chamber has an inclined plane. After air drying, put the oily part on it. After the oil melts, it will flow into the beef along the inclined plane, ensuring that all valuable gravy will be sealed in the beef. When cooking steak, the beef you choose is about 120- 140 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. It is often the favorite food of politicians from all over the world, such as Buffett's favorite dry cooked steak in a restaurant in new york. He once joked at dinner: "If I don't eat on Friday, maybe I can't predict the future economic trend."
Question 9: Which part of beef is suitable for steak? Beef parts are concentrated on both sides of the spine of cattle, from chest to waist. The beef fiber in these parts is tender and juicy, and many places are rich in marbled oil flowers, which is especially suitable for steak or whole tender roast. This part of beef has many names because of different cuts in the same position, which sometimes makes chefs stand in front of the meat case and think hard. The commercial name of each part of beef is a 10 page PDF file! Post some pictures today to see the common cutting methods and practices of beef in good parts on the market. Because the names vary with different regions and languages, and translated into Chinese may be divided into Hongkong, Taiwan Province and Mandarin, so look at the pictures and speak. Generally speaking, "steak" usually refers to beef in the following parts. It is far-fetched to use other parts to make steak, and the taste is much worse. Different parts are suitable for different methods, and other parts are thick in meat fiber, less in flavor, or more in fascia, which may be more suitable for slow stewing. The first is the short rib and rib eye in the first picture. This large meat bag contains the tenderloin on the edge of the spine and a rib more than ten centimeters long. The center of the tenderloin is called rib eye, which is the essence, tender meat and rich in high-grade oil flowers. The tender tenderloin mentioned below is the most tender part of beef. The common cutting method for consumers generally includes two or three ribs, each weighing about 2-3 kilograms. The cooking method is generally put into the oven to bake as a whole, and it is used as a big dish on the table at important parties. After repairing the fat layer on the surface, rub the seasoning, fry it in an oil pan until the surface is golden, and then put it in an oven. When the central temperature reaches 160F/7 1C, it will be half-cooked, cut, and served with sauce. There is also a steak that separates the bones from the ribs, taking the most essential ribs in the middle, or roasting or cutting the steak to a thickness of about 2 cm, which is the most beautiful enjoyment. A steak cut from the center of a rib;