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, beef fillet).
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. The one with more quantity is Xiliang, and the one with less quantity is Feili. 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, 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.
5. Dry-cooked 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, due to evaporation of some water, the meat taste of beef is more mellow. 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.
This is the way to eat steak.
French steak
Steak: 3 pieces (palm size of each piece)
3 shallots (slice, this is a small red onion, be careful when punching)
Mushrooms (10 oz)
White wine: 1/2 cups
Butter: 1 tablespoon
A spoonful of coriander was broken.
A little salt and pepper.
Melt the butter in 1. Cast iron grill, high-temperature fried steak. Many domestic friends can't stand the undercooked steak, so they can turn down the fire and fry it until it is 5-8 ripe, but the temperature is higher just after cooking, so that the juice can be locked and fried until the surface is brown and put on a plate for later use.
2. Stir-fry onions in the same pot, then add mushrooms and stir-fry. Pour in white wine, stir well, turn on high heat until the mushrooms are cooked, add parsley slices,
Add a little salt and pepper.
Just pour the prepared mushroom juice on each steak.
fried beef steak
Steak 1 (300g), 3 tablespoons of finished steak juice (45ml), 2 teaspoons of olive oil (10ml), and brandy or whisky with white wine and rose dew1teaspoon (5g) is also acceptable.
Pour olive oil into a frying pan, add steak, fry for 30 seconds on each side and then fry back and forth several times. If there is fat, fry it for a while to let the fat ooze. Put brandy or whisky in the pan.
Put the cows in a dish with mashed potatoes and pour in the ready-made steak juice.
Butter is better, and cooked peanut oil can be used without olive oil. The oil temperature is high.
Sliced beef, slightly thicker.
2. Break the meat slices with a steak hammer.
3. Pour the steak and onion into a glass of red wine and marinate for more than 4 hours.
Step 4 blanch broccoli in boiling water
5. Pour the oil into the braised pork pot and fry until cooked.
6. Pour some oil into the pot and simmer the bacon in the pot.
7. When the soup thickens, pour in a little whipped cream.
8. Put the rice into a bowl, pour the soup, add broccoli and fried beef.