steak

steak

Introduction:

"Steak is one of the most common foods in Western food. It is rich in protein and amino acids. It can nourish the spleen and stomach. Eating beef in cold winter can warm the stomach. It is a good tonic in this season."

Production steps:

Step 1: buy fresh steak, wash it and dry it with kitchen paper. Note that beating and salting before frying will cause dehydration of beef tissue, so wash it. There's another way of saying that it's better to marinate with rosemary, black pepper, thyme and olive oil in advance. That's another delicious food, but I still emphasize the original flavor of beef. You can try it.

Step 2: drain the oil from the hot pot. It is suggested to use common rapeseed oil directly, because olive oil is good but not resistant to high temperature. Some people also use butter, but it is said that it is difficult to control and easy to paste.

Step 3: heat up a little, heat up the oil and gas, and then put in the steak. When the beef is just put into the pot, the temperature must be hot enough. At this time, a layer of meat on the surface of the beef will dehydrate and harden, so that the juice of the beef will not leak out, that is, to lock the juice. The color turns dark brown and gives off the smell of frying. If the pan is thick enough, it will help to keep warm.

Step 4: after that, the common turning method is to turn the beef every 20s to let the heat enter the beef slowly and leave the pot for 4-5 minutes. If your fire is too high, you can turn it down after locking the juice on both sides.

Step 5: keep turning and pay attention to the time.

Step 6: when out of the pot, let it stand on the plate for 5 minutes (very important), and then sprinkle with black pepper and coarse sea salt (if not, use ordinary salt). For steaks, the taste of the final sprinkle of coarse salt is more wonderful than that of the pickled one.

Step 7: the steak is easy to cut, chew and taste mellow. With a glass of red wine, it can clear the greasy and enhance the flavor of beef, which is more appropriate.

Materials required:

Steak: one piece

Black pepper: according to personal taste

Crude sea salt: according to personal taste

Note: 1, the pre-treatment of steak, do not beat or wipe salt, will cause dehydration of beef tissue. 2. Olive oil is not resistant to high temperature and can produce toxic substances, so it is best to use rapeseed oil. 3. The newly cooked steak should be fried on both sides in high temperature to prevent the leakage of juice inside the steak. 4. Turn it over every 20s and take out the pot in four or five minutes. 5, just out of the pot of the steak must be standing about 5 minutes, and finally sprinkle salt.

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: Original