Recipe: [Fried steak guide]

Home Cooking Recipe: [Fried steak guide]

Notes:

The recipe is a beautiful woman who graduated from the Le Cordon Bleu in Paris. @美猫的美人 doesn't use the kitchen very much~ I saw it on her public WeChat account. I practiced twice. I feel great! Po to share it with everyone~ Remember to see tips~

Ingredients:

Steps:

  1. Beef thawed to room temperature

  2. Two sides of sea salt, black pepper

  3. Brush a layer of oil on the surface of the beef and marinate for about 20 minutes.

  4. Burn the pan very hot and hot. Don't put oil. Put in the beef. Do not interfere for one minute after putting it in. Let the meat have enough time to coke.

  5. After frying for three minutes, turn over and fry for another three minutes. Add a small amount of butter to help the second side of the coke after one and a half minutes.

  6. After frying, move the steak to the grill. Place a large plate that can be placed in the oven. Preheat the oven in advance and bake at 180 degrees Fahrenheit for 5 minutes.

  7. Remove the grilled steak, cover the tin foil, wake up for 5 minutes. Do not pour the gravy collected on the plate. Collect it. Heat the pan to the microboil.

  8. The steak is awake. The gravy sieve is filtered to remove impurities and then drenched on the meat.

Tips:

The steps are summed up: Thawing - pickling for about 20 minutes - the pot is very hot and then put in the steak - fry for 3 minutes on each side - move to the oven at 180 degrees Fahrenheit for 5 minutes - wake up for 5 minutes - drizzle -- Cut the pieces and eat about how to choose the beef I did not write. . not understand well. . Every time, the supermarket takes a box and writes beef that can be made into a steak. . In the recipe picture, the shoulder of the USDA choice is 5 knives and one pound when you buy it. The time in this recipe is suitable for thick cut beef. The thickness of the meat is about 4cm thick. The ripeness of the medium rare is different according to the thickness of the beef. There will be some differences in the degree of familiarity. If you try a few times, you will probably know that the beef must be thawed and returned to room temperature before it can be used. Otherwise, a lot of water will be produced. . Side dishes, I like to use asparagus, mushrooms, mashed potatoes, etc. The recipes are asparagus and roasted sweet potato strips~


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