A friend told me the other day that children eat steak at least once a week. It is really too expensive to always go out to eat, and an ordinary working class really can't afford to eat, and it is not convenient. Make it at home, it's always not as tender and tastes as the steaks you make in the shop outside. Knowing that I am a food blogger, I came to me and asked: How can I fry steak at home, how can I be as fresh and tender as the steak eaten outside, and take a bite of the burst juice? In fact, the steak method is quite simple.
With the improvement of living standards, steak, cheese, the cuisine of Western countries, have also been on the table of our ordinary people. Steaks are roughly divided into four types, the common ones are filet steak, sirloin steak, T-bone steak, rib steak, etc., which are made of beef from different parts.
Filet Steak is a de-fattened tenderloin, a muscle located in the inner posterior segment of the cow's lower back, with almost no fat, and is the most tender meat on the beef ridge. Sirloin steak, also known as sirloin steak, is the front waist of the cow, also called the outer ridge of the cow, in the extension of the meat there is a circle of meat ribs with white edges, flexible, good taste, chewy head. T-bone steak, also called t-bone steak, is a bone-bearing front waist ridge, named after a bone with a "t" shape. One side of the t-bone steak is filipton, the other side is sirloin, you can eat two different parts of the steak at the same time, so the price is also more expensive. Rib-eye steak is taken from the rib ridge of the beef, that is, the bone edge meat, the meat is mixed with the oil tendon of the q-bomb, the oil is rich, chewy and flavorful.
Of these steaks, I still prefer to eat sirloin steak. The meat is tender, the fat distribution is just right, the meat is ribbed, fat but not greasy, more tough and chewy than filet steak, and the taste is the richest. Whether it is fried, grilled, shabu-shabu, stir-fried, sirloin steak is the most suitable. What I want to share with my friends today is the pan-fried sirloin steak, which was taught to me by a chef friend of mine in a Western restaurant. This steak is tender and creamy, fat but not greasy, and takes a bite of the bursting juice. Every time I bought a Sirloin steak, my family did it.
——【Pan-fried sirloin steak】——
【Ingredients】: 1 piece of sirloin steak, black pepper to taste, sea salt to taste, butter to taste, rosemary 2 sticks (can not be put), black pepper sauce to taste
【Accessories】: broccoli, shiitake mushrooms, onions
【Preparation steps】:
Step 1: Sirloin steak is slowly thawed from freezing to refrigeration in advance, and after thawing, it is taken out without cleaning, and the surface water is sucked dry with kitchen paper towels, and both sides should be wiped.
Step 2: Sprinkle the surface with black pepper, preferably freshly ground pepper, and the taste will be very fragrant. If you don't have freshly ground ones, you can also replace them with the black pepper you have at home.
Juzaojun Freshly ground 158g low-fat black pepper sea salt grinding bottle Black pepper grain grinding Western steak pasta seasoning Barbecue seasoning ¥35.8 Purchase
Step 3: Sprinkle with an appropriate amount of sea salt grains, bring disposable gloves, spread evenly, and give the steak a "massage", which is easier to taste. Sea salt is a coarse-grained salt, slightly more expensive than the general refined salt, sea salt has not been heavily processed, so it can retain more calcium, phosphorus, iron, zinc and other trace elements. It is generally sold in large supermarkets or online stores.
Step 4: Pluck the leaves of rosemary, knead it to make it easier to get the aroma, sprinkle on the surface of the steak, knead and marinate for 5-10 minutes to make the steak more flavorful. You can also leave it without rosemary.
Step 5: Heat a steak pan and heat up with an appropriate amount of butter or vegetable oil. Although the fried steak tastes more fragrant with butter, but because the fried beef steak requires a high temperature of about 200 degrees, so it is easy to stick to the pan, smoke and blacken with butter, I use Le parker butter, good heat resistance, not easy to paste the pan, and will not be black. It is also convenient to use, no need to thaw and divide in advance, take as you go, squeeze out, open the lid and use it.
Lurpak liquid cooking butter 500ml European import (breakfast sandwich biscuits cake bread fried steak baking ingredients) ¥79.9 purchase
Step 6: After the oil is hot, it starts to smoke, which is about 200 degrees, gently put the marinated steak in, and turn the noodles after about 1 minute.
Step 7: After turning the dough, fry it for about 1 minute, and then turn it over and fry it again, which is about seven minutes of medium well. I still can't accept three-point cooked and five-point-cooked steaks with blood, and seven or eight minutes of nearly fully cooked steaks are only for me to appreciate. You can also fry a steak to suit your taste to maturity according to this time.
Wake up for 5 minutes, just enough time to make a little side dish. Wash and blanch the broccoli for 1 minute, drain, sprinkle some salt and mix well, do not throw away the remaining oil in the pan after frying the steak, fry the mushroom slices and onion slices, the onion and steak are very compatible, the taste is particularly fragrant.
Then you can put it on the plate. This is the simplest way to fry steak at home, no need to pound without washing, 3 minutes under the pan is good, soft and juicy, I fried 9 minutes cooked, but not at all chai, the taste is not bad at all, fresh and tender sauce, very delicious.
I use the large Hidi steak, the number one selling steak in the whole network, which is the best steak for Chinese flavors. Imported and cut, the meat is very fresh, and the ice pack has not yet melted when it is received. A box of 10 bags, the merchant also thoughtfully sent black pepper sauce. Click on the link below to purchase it.
【Dahidi】Family Steak Fresh Raw Beef Grilled Raw Meat Cut 10 Slices 1300g Children's Sirlom Set ¥199 Purchase
【Squirrel Talk】
The steak should be cooked at a high temperature to instantly lock in the juice in the steak. The maturity of the steak is still vaguely determined by remembering the preference, and when pressed with a spatula, the softer and more raw, the harder and more cooked. The side dishes of the steak can also be added as you like.
Every foodie is happy. I'm one of them. Thanks for reading, more home-cooked recipes please pay attention to: Squirrel Chef. It is my original intention to make healthy and delicious dishes with simple ingredients. If you like the squirrel chef's article, please like, comment, share it with more friends! Thank you for your support and encouragement!