My son's favorite calf. I did not know how many times, every time I reminded my son to eat slowly, no one and you grab!
Beef (all parts of the meat can be, the recipe has a science class at the end) quickly wash, drain the water, use the kitchen paper to suck the blood. If the burdock bought in the market is very thick, you can use a knife to make the beef softer. Frozen beef should be thawed from the freezer to the cold room half a day in advance, taken out of the refrigerator half an hour before the steak is cooked, and warmed to room temperature.
Sprinkle black pepper on both sides of the steak (preferably with freshly ground black pepper, more fragrant. It can be used without black pepper.), a little salt (because the sauce is needed later, so you can put less salt) evenly. Then topped with olive oil (peanut oil, corn oil can also be). I made steak, basically fried directly after cooking the oil, never pickled, because I think that marinating with salty seasoning will definitely cause the beef to lose more or less water, which will affect the steak. The effect of juice.
Burn the non-stick pan to smoke, discharge the cow into the pot, and press it with a clamp to ensure that the beef is evenly heated. Frying each side for 1-2 minutes (the meat can be fried for a little longer, but the thick meat can not exceed 4 minutes, otherwise the beef is too old to bite), so five mature, the outer focus, the inside is still pink, no ' 'Blood water', to the small basin friends to rest assured. Special note: When you fry the steak, how much fire in your stove will open!
This is three to five minutes.
Stir the fried beef into the pan and the gravy will flow out. The next step is to adjust the sauce (if you are afraid of trouble, and the beef is imported, if the taste is good, it doesn't matter if you don't make the sauce). Use the remaining oil of the fried sirloin (if you have been sautéed before, change to a clean pot and add a small piece of butter), add the onion and sauté, add the tomato to the end (the steak should be hot and taste good, so put the tomato The more cut, the shorter the time of cooking, the better with a blender), boiled. Drizzle in red wine, add black pepper and a small amount of salt. Mix the gravy that is still flowing out of the steak, and the sauce is ready.
Like the mood, you can burn some broccoli, carrots, cut a few tomatoes, or fry some potato strips, put on the plate.
With a sauce, a simple black pepper steak is ready!
The following is the science class 1: common two big cattle species and rating 1. [and cattle] originally refers to the beef produced in Japan, after several generations of crosses, gradually determined that only [black hair and species] [brown hair and species] [Japan short Angle species] [no angle and species] These four species can be called 'and cattle' in Japan. There are two sets of parallel beef evaluation systems in Japan: one set is the quality grade based on the four indicators of fat cross (the “oil flower”), the color of the meat, the fat color, and the firmness of the meat. , the comprehensive is divided into 5 levels. One set is divided into Grades A, B, and C according to the rate of fine meat production, and Grade A is the highest. The legendary 'A5 and cattle' refers to the highest level of Nissan beef in both sets of rating systems. It is full of oil and tenderness, and it is the best choice for sashimi or steak. Of course, the price is also the world's top. ... 2. [Australia and cattle] is a hybrid of Japanese cattle and Angus cattle. Compared with Nissan and cattle, Australian beef has less oil and fat, more fibrous tissue and more prominent beef. Australia's beef is rated M1-M12, divided by flesh color and fat distribution, and M12 is the highest. Australian cattle are usually between M4-M9, and M9 is equivalent to A3 Nissan and cattle. At present, the country basically does not eat Nissan and cattle. Most of the domestic sales are Australian cattle, and Australia and cattle are more cost-effective. 3. [Angus Bulls] The high-end steaks on the market that are marked in the United States are mostly Angus cattle, native to northern Scotland. According to the classification system formulated by the US Department of Agriculture, it is mainly divided into: excellent, selected, optional, qualified, commercial, usable, diced, and canned grade 8 based on the distribution of oil flower and slaughter age. Only beef that meets the Prime or Choice grade is suitable for steak. Compared with cattle, Angus cattle's texture is more compact, and the fat content is also low, so the chewy feeling is strong and tough, and the cow taste is also more intense. 4. [France's Charolais & Italy's Quinine Cattle] is famous for its fine blood lipids and delicate meat. It is a breed of cattle that is popular among the world's food and cattle, including Angus and Angus cattle. But because of the mad cow disease in Europe, it is rare in China.
Popular Science Course 2: “Grass Feeding” and “Grass Feeding” [Valley Feeding] Feeding with grain food [grass-fed cattle] is only fed with pasture because it feeds more food, more nutritious ingredients, time and feed. The cost is lower, the grain-fed cattle are bred faster than the grass-fed cattle, the fat is more, the taste is softer and more juicy, the beef is more fragrant and the price is lower. Grass-fed cattle are also leaner than grain-fed cattle, with higher protein content, simpler taste and higher prices – therefore, grass-fed cattle are more respected by healthy people and are harder to cook than cereals. Some (lean meat is very much for 'wood'). There is no difference between the two. When choosing materials, you can see which flavor you prefer and the level of cooking.
Popular Science Course 3: [Beef Deconstruction Schematic] The front half of the front and rear cuts from the middle of the cow body include: Chuck, Brisket, and Rib. The second half includes: the front lumbar ridge ( Loin), Sirloin, and Round are suitable for steaks. They are usually selected from the Rib to the Sirloin. They have less meat and tender meat.
The following is a detailed description of the four common steak parts in the order of [Flesh from tender to tough] and [Beef flavor from light to thick].
[Filet] Tenderloin Filet/Filet Mignon A small piece of meat inside the Loin, also called 'Tenderloin' or 'Tenderloin', because every cow is like this. , so the price is not cheap. However, as long as it is a real, fresh Philippine, it is also very valuable. After all, it is the least moving part of the cow, and the meat is really delicate. At the same time, Philippine is also very lean, in fact, it is a relatively healthy choice, but it must be noted in cooking: less oily means less gravy, too much heat is easy to cook, usually three-point cooked is enough.
[T-bone] Porterhouse Steak is taken from the front lumbar spine (Loin) and the back lumbar spine (Sirloin), with Tenderloin on one side and Top Sirloin on the other. Named after retaining a T-shaped bovine bone when splitting. This kind of steak is the most cost-effective, the Philippine is soft and delicate, and the cold is slightly chewy. You can eat two kinds of steaks! The top of the West Cold is also known in the United States as the New York Strip, which can be cooked separately. Because it is tougher than Philippine, T-bone steak is usually cooked in five.
[Sirloin] The meat on both sides of the spine of the Sirloin in the New York Strip. The top Sirloin is more tender and tender, but the outer ribs are not. Poor, oily flowers and tender tendons, delicate and plump, sweet and juicy, chewy and enjoyable. Because the meat in this part is rich in gravy, the ripeness is more flexible, and it is usually four to six minutes.
Rib-eye is taken from the 6th to 12th ribs of the rib (Rib) and is a juicy and succulent “bone flesh”. Although the texture is not as delicate as the lumbar spine, but the bite is very good, mainly because there is a beautiful 'marble' oil flower, the juice is full of meat, which is both chewy and more fragrant than the cold. The rib eye is rich enough, so it is also four to six minutes.
Popular Science Course 4: Sterilization Maturity Many people think that the steak that is not fully cooked is “born” and “blood-blooded”. The Chinese are not used to eating. But the little friends who have just cooked the whole-boiled steak must know that our concept is 'full-cooked', and the steak is basically 'all old.' So here is a little knowledge of science - the 'blood color' of the steak is not equal to the 'blood water'. The raw steak is bled before it is divided, so it is unlikely that the beef will contain plasma, blood cells and lymphocytes. a mixture of 'blood' within. The pinkish 'blood color' in the three-and-a-half-cooked steak is actually a protein in muscle tissue, myoglobin, which looks red because it contains heme. There may be a small partner to say: even if it is not blood, it is difficult to swallow like blood, QAQ! Hey, if that, myoglobin is dissolved in gravy, the result of frying the steak until you can't see a little blood, is to squeeze all the delicious gravy... As a good food, you choose to be patient. Is it a visual pseudo-impact, or is it a sacrifice that is rare and delicious? Frying over the head will produce carcinogens! (Transfer from eating and drinking DreamWorks)
Many kitchen friends have raised questions about the sauce. I will paste the reply as follows. For your reference: the amount of various ingredients in the sauce will be added according to your own preferences. The taste will not be the same. Try it out and find out the most. Like the taste. Because the amount of tomatoes is small, there is not much impact, mainly thickening. The main role of onion is to enhance the fragrance. The main role of black pepper is to enhance flavor. There are a lot of black pepper juices. The black pepper juices that are generally bought in the market are soy sauce, starch and black pepper, and a lot of additives such as MSG. So I never use it, and I rarely adjust the kind of soy sauce, oyster sauce, etc. Tune the sauce. There are also some white juices, the amount of butter and cream is too large, I think it is not healthy enough, and it is rarely done.