Recipe: Australian Eye Steak - scotch fillet (Rip-eye)

Home Cooking Recipe: Australian Eye Steak - scotch fillet (Rip-eye)

Notes:

Rip eye is called Scotch fillet in Australia and New Zealand.

Ingredients:

Steps:

  1. Home Cooking Recipe: Choose beef and make it moderate. Important: Always take it out of the refrigerator before baking and let it sit for 20 minutes at room temperature.

    Choose beef and make it moderate. Important: Always take it out of the refrigerator before baking and let it sit for 20 minutes at room temperature.

  2. Home Cooking Recipe: The materials are ready, here mainly steak, vegetables can be ignored.

    The materials are ready, here mainly steak, vegetables can be ignored.

  3. Home Cooking Recipe: Salt and pepper are sprinkled on both sides of the steak.

    Salt and pepper are sprinkled on both sides of the steak.

  4. Home Cooking Recipe: The focus pot needs to be very hot ~ when smoking hot ~ put the steak. Turn over after 1 minute.

    The focus pot needs to be very hot ~ when smoking hot ~ put the steak. Turn over after 1 minute.

  5. Home Cooking Recipe: Never turn over halfway, wait~

    Never turn over halfway, wait~

  6. Home Cooking Recipe: It will take another minute on the other side.

    It will take another minute on the other side.

  7. Home Cooking Recipe: When you turn over again, you can put a spoonful of butter on the steak, add rosemary and garlic, and add flavor.

    When you turn over again, you can put a spoonful of butter on the steak, add rosemary and garlic, and add flavor.

  8. Home Cooking Recipe: Basically turning twice (1 minute each time) is a good 3 points, but it depends on the thickness and heat of your steak.

    Basically turning twice (1 minute each time) is a good 3 points, but it depends on the thickness and heat of your steak.

  9. Allow to stand for about 5 minutes after the pan, let all the gravy back to the various parts, then cut and eat.

Tips:

There are many reasons for the problem of bleeding water. It may not be left after the pot is left, the pot is not hot enough when fried, and so on.


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