1, thaw in cold water, and use kitchen paper towels to suck up excess blood.
Put it on a plate, sprinkle salt and pepper evenly, and marinate 1 ~ 2 hours.
Sea salt tastes the best.
2. Fire to preheat the pot.
Pour in olive oil and shake evenly to flatten the bottom of the pot.
Shake the salt and pepper well and put them in the pot.
3, steak does not need to be fried for too long, it will not taste good when it is old.
Immediately turn over each side and fry for about 2 minutes. Repeat for 2 times and serve.
When frying noodles, just clip them up and gently put them in the pot for about 1 minute, and then you can change the noodles. If you are good at it, you can shake the pan and let the oil touch it.
4, the perfect pot, cut the shape slightly with a knife.
Delicious steak is out of the pot.
Extended data:
Steak is different from most other cooked foods. Steaks are usually not well-done, but they can be adjusted to a more rare degree according to personal preference.
The degree of raw and cooked is distinguished by odd numbers, which are mainly divided into:
Raw steak: Raw beef completely uncooked, only used in certain dishes, such as beef tartar, Kitfo (Ethiopian cuisine) or raw beef salad.
Blue steak: the front and back sides are heated on a high-temperature iron plate for 30-60 seconds, so that the humidity inside the steak is locked, which makes the taste of the external meat and the internal raw meat worse, makes the outer layer easy to hang juice, keeps the original meat taste of the internal raw meat, and the visual effect will not be as hard as eating raw meat.
Medium-rare steak: the inside of the steak is blood red, with a certain temperature inside and a raw and cooked part.
Medium rare: most of the meat is permeated into the center by heat, but it doesn't change much. After cutting, the cooked meat on the upper and lower sides is brown, turns pink towards the center, and then the center is fresh meat color, accompanied by blood oozing from the knife.
This level will be obvious for fresh beef and thick steak, but it is difficult to achieve this effect for frozen beef and thin steak.
Medium steak: the inside of the steak is pink and visible, with light gray and full brown mixed with cooked meat. The temperature and taste of the whole steak are well balanced.
Medium rare: the steak is mainly light gray brown with a little pink, which is thick and chewy.
Well-done: the steak is brown with cooked meat. The whole beef is cooked and tastes heavy.
By temperature:
Rare:125 f.
Medium rare:130-135 f.
Chinese steak:140-145 f.
Zhongjing:150-155 f.
Well-done steak:165 f.
According to the sense of touch:
Blue steak: it feels soft and sticky. It tastes soft, moist, juicy, fresh and original.
Medium-rare steak: soft to the touch, tender to the taste, delicious gravy and raw and cooked.
Medium-rare: Soft to the touch, usually tender, fleshy, varied and relatively delicious.
Medium: It feels soft and begins to become firm, but not too soft, layered and heavy.
Medium well): It feels firm and starts to feel thick and elastic, and it feels good when chewed.
Well done): It feels hard, elastic and chewy.
If the meat is fresh, gourmets like it medium-rare or medium-rare, ordinary people prefer it medium-rare, and the meat at the roadside stall is cheaper, and the boss will take the initiative to fry it until it is fully cooked.
References:
Baidu encyclopedia-beef steak