Sirloin is the meat on the back of a cow with half a ring of tendons on the side. One of the best pieces of steak meat. Ordinary sirloin meat is more dead because it has less fat. Good sirloin, in the lean meat will distribute irregular snowflake fat, so that the beef for a long time to fry ~ (this snowflake is common to all beef) This is worth eating steak, otherwise, it is recommended to stir-fry the meat bar ~
By Big Big Crazy 【Bean Fruit Food Official Certified Master】
<h2>Royalties</h2>
Thick Kiri Nishi-cold 400g
Salt to taste
Pepper to taste
Rosemary three sticks
<h2>Practice steps</h2>
1, first of all, you must have a piece, not to say very good, but also a better sirloin steak. Fat skinny intervals.
2, the thickness can not be too thin, otherwise a fry will be old.
3. Freeze the steak when it is not eaten. When eating, take it out of the freezer and refrigerate it to thaw, do not cover the plastic wrap or the like, the surface of the steak is fully exposed to air oxidation, and the outside will be more brittle when frying. This time is not necessarily, half a day to two days can be ~ ~
4. Prepare the raw materials. Good beef does not need too much seasoning, salt and pepper can be ~ rosemary to remove fishy, preferably with butter.
5, the pot is very hot and hot, how hot is it? Let's dry on high heat for five minutes. Put in a small piece of butter, not too much. To have a thick bottom pot, the cast iron pot is very good, this pot is better, the diamond surface is better than the cast iron heat conduction, and it is not sticky at all, which is deep in my heart.
6, first let the butter heat for a while, after the coking reaction, it becomes brown, there is a wonderful hazelnut aroma ~ add points to the steak.
7: Add the steak at this time. Round pot, first put the steak in the left hemisphere. Put in rosemary and wait quietly for 2 minutes, without turning it over.
8, two minutes after turning over, at this time you know why the pot is burning to very hot, the hot pot can quickly cook the surface, seal the water in the meat ~ ~ when turning over, remember to turn to the right hemisphere of the pot, and then silently wait for 2 minutes.
9, then, to fry a tendon on the side of the same fry, very fragrant! Don't take long, you can immediately get out of the pot Oh ~ ~ ~ ~ ~ ~
10, before the pot and then sprinkle salt and pepper Oh ~ ~ ~ do not sprinkle salt in the middle, will make the steak lose water ~
11, look ~ ~ skin golden brown crisp! What's going on inside?
12, fresh and juicy! Exactly five points! Selange has less fat, five points is more suitable, and it is old when it is cooked.
13, when eating, you can sprinkle some salt or pepper according to the taste
<h2>Tips</h2>
If you read the text carefully, you don't need a tip.
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