Tenderloin, also known as tenderloin, is the most tender meat in beef tenderloin and contains almost no fat. So it is very popular with friends who like lean meat. Because the meat is tender, it is suitable for frying at 3, 5 and 7 degrees.

2. Rib eye steak (naked eye steak)

There are both lean meat and fat meat. Because it contains a certain amount of fat, this kind of meat tastes better when fried and roasted.

Edible skill: Don't fry it too well, 3 is the best.

3. sirloin (sirloin steak, sirloin)

It contains a certain amount of fatty oil. Because it is the outer ridge of cattle, there is a circle of white muscle on the extension of 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.

4. T-shaped steak

T-shaped, it is the back of cattle. On both sides of the T-shape, one side measures more and the other side measures less. It is the naked eye that measures more, and Philip that measures less. 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.

The intuitive understanding of steak maturity can be explained as follows.

Veryraresteak: The inside of the steak is blood red, and the temperature is not high.

Medium-rare steak: the inside of the steak is blood red, and the internal temperature is kept at a certain level (higher than that of the rare steak).

Medium rare: It's pink inside and quite hot.

Medium rare: the steak is pink with light gray and brown inside, and the whole steak is very hot.

Mediumwell: the steak is mainly light gray-brown with pink inside.

Well-done: The inside of the steak is brown.

Divided by temperature

Rare steak: 120 steak

Tender steak: 125

Medium rare: 130- 135.

Medium: 140- 145.

Zhongjing: 150- 155.

Well-done steak: 160.

According to the sense of touch (this English translation is difficult, please understand it yourself)

Very rare steak

Rare steak: soft steak

Medium rare: Yieldsgentlythetouch

Medium steak: succumbed to a slight touch and began to become firm.

medium well):firttothetouch

Well done): hardtothetouch.

Filet mignon, sirloin steak, T-shaped steak; These names are all translated from English and have their own characteristics. The tenderloin, also known as west cold, 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. Compared with filet mignon, sirloin steak is more tough and stirring, 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.

Method of frying steak Ingredients: steak, onion juice, yellow wine, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato chips or lettuce, tomato slices. Practice: Cut the steak into small pieces of 65,438+00g, pat it into circular slices with a knife with a diameter of 65,438+0 inch and a half, then chop it several times with the knife, then round the meat, and put the steak piece by piece into the mixed marinade such as onion juice and yellow wine. Take it out and marinate it for five minutes, then drag it with eggs. Fry both sides in a hot oil pan until golden brown, cook spicy soy sauce and tomato sauce, turn it over a few times, put it in the pan, and serve with cucumber slices, potato chips, or lettuce and tomato slices. Western-style life begins with delicious steak. Just after the "beef" storm faded, we talked about "eating steak". Perhaps today's urbanites are too fashionable, and they are even more obsessed with the western-style life in the dog days: clubbing and eating western food ... they are really doing urban night return parties. Steak is synonymous with eating western food. Some people say that if you learn to eat steak, you can smoothly enter the western-style life. In this way, people have to talk about western-style "big meat"-steak. The English word STEAK is a general term for steak. There are many kinds of steaks, among which the following four are common: tenderloin (tender beef tenderloin, beef tenderloin), also called filet mignon, which is the most tender meat on beef tenderloin and contains almost no fat, so it is very popular with friends who like to eat lean meat. Because the meat is tender, it is suitable for frying until it is 3, 5 and 7 ripe. Rib eye (naked eye steak) has both lean meat and fat meat. Because it contains a certain amount of fat, this kind of meat tastes better when fried and roasted. Don't overcook it when eating, three is the best. Sirloin (sirloin steak, beef tenderloin) contains some fat. Because it is beef tenderloin, there is a circle of white muscle 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. When eating, cut the meat and tendons together, and don't overcook it. T-bone (T-bone steak), T-shaped, is the back of cattle. On both sides of the T-shape, one side measures more and the other side measures less. It is the naked eye that measures more, and Philip that measures less. This kind of steak is more common in American restaurants. Because French cuisine is exquisite, T-shaped steaks with large quantity and rough quality are rarely used. The degree of raw steak is called "rare" in western food. Rare: When cutting steak, only the upper and lower layers are grayish brown, during which 70% of the meat is red with a lot of blood. Medium: When cutting the steak, 50% of the meat in the center of the section is red with a little blood. 7 well-done: when cutting the steak, there is only a narrow red line in the center of the cut plane, and the blood in the meat is almost dry. Westerners like to eat raw steak because it is moderately oily, slightly bloodshot and delicious. Orientals prefer 7 ripe, because they are afraid to see blood in the meat, so they think the less blood, the better. There are many factors that affect the taste of steak, such as the speed of eating. When the steak is served, the speed of enjoyment can determine whether the steak is delicious or not. Because there is both butter and blood in the steak, if the temperature is slightly lower, the freshness of the steak will be reduced. It is common to cut the steak into small pieces, chew it roughly and swallow it. Eating steak pays attention to the heat, rather than enjoying the crisp taste, which is also the difference between stewed beef and fried steak in western food. In addition, tableware will also affect the taste of steak. The knife for eating steak must be sharp, sometimes the knife is not sharp enough to directly make you doubt the meat quality. So before eating steak, be sure to check whether the knife teeth are clear. In addition, the sauce also has a great influence on the taste of steak. French steaks pay attention to sauces, such as cream sauce, pepper sauce, red wine sauce, butter and white wine sauce, mushroom sauce, fennel juice and so on. Choose the kind of juice according to your own preferences, and there must be something suitable for you.

When copying or frying steak, use a smaller pot, make sauce with butter and spices (use your imagination), and finally pour the sauce on the side of the steak with a plate. The steak made in this way will not be too raw.

The first step is to marinate the steak with spices, no matter what spices you use

Step 2, bake in the oven for a few minutes (actually, you can do it without baking);

Step 3, find a pot with a little butter (no butter) and fry the cow on it a little.

Finally, don't do it at five o'clock. Better wait until seven or eight o'clock. After dark, there should be red wine and candles and sit face to face. By the way, put a small flower basket in it, and the rest you like. That's what the book says.

Beef should not be too thick, pat it with the back of a knife, marinate it with a little red wine and chopped onions for 20 minutes, simmer it with olive oil, if it doesn't work, use salad oil and a little butter. Do you have shredded cheese? Finally, you should sprinkle some fennel. By the way, we should also find some carrots and onions, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce.

Method 2:

Materials: (two copies)

1. Raw steak. 4.red wine.

2. Sea salt. 5. Dry spices (Italian spices).

3. Black pepper. 6. olive oil.

Practice: pickling in advance:

1. Sprinkle a proper amount of small-grained sea salt (if there is no sea salt, coarse salt can be used) and freshly ground black pepper on both sides of the steak.

2. Sprinkle red wine for cooking (we all buy the cheapest in restaurants), and the height is about one-third of the thickness of steak. There is no red wine, so it doesn't matter if you don't use it. However, the richness of the taste is slightly insufficient.

3. Sprinkle a thin layer of dry spices. With fresh rosemary, it's delicious.

The whole curing process takes about ten minutes.

Fried:

1. Hot pot, olive oil and steak.

2. Fry both sides on high fire to lock the gravy of the steak.

3. After the gravy is locked, pour in the remaining sauce that has just been marinated, turn off the fire, cover it, and simmer for a few minutes (depending on the thickness of the steak).

4. The sliced meat is pink and tender red. Finally, sprinkle a little black pepper, which is a delicious stir-fried steak.

Method 3:

This is a traditional Korean dish. Steak is seasoned with pear juice and meat seasoning and baked on charcoal fire. You can put monkey peach juice instead of pear juice. * Soy sauce plays a role in seasoning and increasing appetite, and is an indispensable condiment in Korean diet. Sweetness is due to amino acids, and unique aroma is due to aromatic components, which have antiseptic effect. Also because of its aroma, it can remove the fishy smell of food. Ingredients: steak 1 kg, white onion 1, green pepper 20 * seasoning sauce: 6 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of chopped green onion, 2 tablespoons of mashed garlic, 4 tablespoons of sesame, 2 tablespoons of sesame oil and 0/2 tablespoons of pepper/kloc-0. Practice (1) Cut the steak into 5-6cm, remove the fat and skin, and flatten the meat stuck on the ribs. (2) Marinate the cleaned ribs with sauce one by one. After the seasoning is mixed evenly, put the ribs on the charcoal fire. The grill is hot. Take out the ribs.

Method 4: Fried steak.

Materials:

A piece of beef tenderloin with a thickness of 2-3 cm (half the size of a book, for two people)

Proper amount of olive oil

Salt. black pepper

Wash and dry an appropriate amount of arugula.

Suitable canned roasted red pepper

5-6 teaspoons of balsamic vinegar

Moderate parmesan cheese

Exercise:

1。 Season the steak with salt and black pepper.

2。 Add 3 teaspoons of olive oil to the wok. When the oil is hot enough to start smoking, add it carefully.

Steak, sunny-side up for about 6 minutes, don't touch it. Turn over and fry for another 6 minutes. So big

It is moderately biased. If you like it medium rare, fry it for 3-4 minutes on each side.

3。 Transfer the steak to a plate and wake up for 10 minutes.

4。 Spread arugula on a salad plate of suitable size. Put red pepper (actually not spicy)

Tear it into pieces and decorate it with arugula.

5。 Add 2-3 teaspoons of olive oil and 5-6 teaspoons of balsamic vinegar to a small bowl, then add.

Gravy gathered on the pot. Add some salt and black pepper and mix well.

6。 Slice the steak, put it on the salad and pour it with the sauce made in the previous step.

7。 Finally, plan some parmesan cheese on it.

Method 5: Fried steak.

Ingredients: steak, onion juice, yellow wine, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato chips or lettuce and tomato slices.

Exercise:

Cut the steak into small pieces of 65,438+00g, slice each piece into circular slices with a knife with a diameter of 65,438+0 inch and a half, then chop the steak several times with a knife to round the meat, and put the steak piece by piece into the marinade mixed with onion juice and yellow wine. Take it out and marinate it for five minutes, then drag it with eggs. Fry both sides in a hot oil pan until golden brown, cook spicy soy sauce and tomato sauce, turn it over a few times, put it in the pan, and serve with cucumber slices, potato chips, or lettuce and tomato slices.

Method 6: black pepper steak

Ingredients: steak

Seasoning: salt, chicken essence, sugar, soy sauce, black pepper and water starch.

Exercise:

1. Slice steak and marinate with salt, chicken essence, sugar, soy sauce, black pepper and starch 15-20 minutes;

2. Pour a little oil into the frying pan, preheat it in the microwave for 2 minutes and 30 seconds, then spread the steak flat on the plate and put it in the microwave for 4 minutes.

Method 7: Fresh orange steak

Ingredients: 5 steaks and 2 oranges.

Production method: 1. First, cut each steak into three equal parts and marinate it with a little salt, sugar, wine and soy sauce.

2. After the oranges are washed, one orange is juiced for later use, and the other orange is cut into four parts, then peeled and diced, and a quarter of the peel is cut into strips for later use.

3. Put the right amount of oil into the wok, fry the steak for 3 or 5 minutes first, then add orange juice and orange pulp, quickly fry the steak until it is fully cooked, and suck in orange juice to serve.

4. Finally, wash the wok and add a little oil. When the oil boils, pop the orange peel immediately, pick it up immediately and sprinkle it on the steak.

Method 7: French steak

Ingredients: 500 grams of steak.

Accessories: egg 150g bread 150g wheat flour 50g.

Seasoning: 4g of salt and 3g of pepper.

manufacturing process

1. Beat the eggs into egg liquid, shell the edges of white bread, cut into rice grains, and mix with refined salt 1g for later use.

2. Cut the steak into pieces, break it loose with the back of a knife, spread it with salt and pepper, dip it in dry flour, then drag it into the egg liquid, dip it in bread crumbs, cover it with a layer of tissue paper, and gently press it on the paper with your palm to make the bread stick.

3. Put 250 grams of cooked vegetable oil in a baking pan, heat it at 250℃ for about 5 minutes, adjust it to 200℃, put the cattle into the oil, fry it for about 5 minutes, turn it over for 10 minute, and take it out when the surface is brown.

4. Serve with spicy soy sauce or ketchup.

The taste of dishes

The outside is brown and crisp, and the inside is bright red and tender.

Method 8: Stir-fry spicy steak

Ingredients: 600g beef tenderloin.

Accessories: lettuce 35g, egg 150g, bread crumbs 35g.

Seasoning: sugar 5g, vinegar 15g, sesame oil 5g, ginger 15g, onion 15g, salt 15g, monosodium glutamate 2g, pepper 2g, pepper powder 15g, and pepper powder15g.

1. Cut beef fillet into large pieces;

2. Put the beef slices into a bowl and soak them in ginger slices, onion, pepper, salt, monosodium glutamate and cooking wine for about half an hour;

3. Then remove ginger and onion, add Chili powder and pepper powder and mix well;

4. Evenly spread the egg liquid and dip it in bread crumbs;

5. Shred lettuce and mix in sweet and sour flavor for later use;

6. Fry the cow in a hot oil pan until it is golden and just cooked, then take it out and put it in a dish with lettuce.

Production skills:

1. This product has a frying process and needs about 500 grams of vegetable oil;

2. Grasp the time when frying to prevent excessive water loss and keep the steak tender and smooth;

3. When frying, the oil temperature should not be too low to prevent the steak from becoming brittle and old.

Steak-therapeutic effect

Beef is sweet and flat, belonging to the spleen and stomach meridian;

Has the effects of invigorating middle warmer, invigorating qi, strengthening spleen and stomach, strengthening bones and muscles, resolving phlegm, calming endogenous wind, quenching thirst and promoting fluid production;

Suitable for people with stagnation of qi, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow complexion.

French steak