Although steak is no longer a rare foreign product of 20 years ago, for most Chinese people, what we are better at is to describe what a perfect steak should look like: the outside is fragrant and tender, and the color is juicy. But really cooking in the kitchen is always confused and full of loopholes. The following Xiaofu will summarize a few mistakes of frying steak at home, you foodies try to avoid, grasp the following points, you can make a delicious steak ~ ~
Is thick meat a good steak?
The answer is wrong, the wonderful taste of steak can not be so generalized, different parts of the steak flavor is very different, especially in the home cooking steak, try to choose a piece of sticky enough, will not be dried out as soon as it enters the pot, and the fat texture is beautiful steak. Fat grain locks in moisture and avoids the taste of too dry wood. Therefore, we should try to choose a piece of sirloin steak or a meaty steak.
Do I want to buy a steak and fry it now?
The answer is wrong, and perhaps your mindset will tell you that if you want a steak to be tender and juicy, it should be cut from the beef market when it comes into the pan. But this is not the case. After picking out the beef portion, the first thing you have to do is take the meat out of the package and put it in the refrigerator for two days. In this way, the air will surround the steak, and when the steak slowly dries, the flavor will be stronger and the meat will be softer.
Freshly removed from the refrigerator steak immediately fried?
The answer is wrong, and there is only one result: the outer layer of the steak has been fried, but the inside is still bleeding! So, if you want your steak to heat evenly, don't rush to get out of the pan, take it out of the refrigerator for a few hours and let it rise to room temperature before you put it down.
What is the best way to fry a steak over medium heat?
The answer is wrong, and maybe this "conservative" rule is something you've taken from most recipes, but it's a serious way to tell you that it doesn't work best. It is recommended that you try to fry in a hot pan, which is so hot as smoke. When the steak is cooked, these hot jumping oils give the steak a brown crust, the delicious meat aroma produced by the protein and sugar reaction. Flip the steak once in 15-20 seconds to ensure that the steak produces a crispy outer layer and does not overheat the inside.
Is the steak cooked or not cut open?
The answer is wrong, don't do it! This will only let the gravy of the steak slip away. Buy an electronic thermometer, insert it in the middle of the steak, and judge according to your requirements for the ripeness of the steak. If you want to cook in three parts, start at 45 degrees; cook at five minutes, start at 55 degrees; if you are fully cooked, take out at 65 degrees.
Adhering to the heart of holiness and awe, Yi Baifu only makes a good bottle of beef sauce for life, so that you can buy it with peace of mind and eat it at home.