As long as the ingredients are good enough, you can also enjoy the taste of the hotel at home.
Thaw the steak thoroughly.
On the front and back, apply Shanghai salt, black pepper, and wrap the plastic wrap in a refrigerator.
After 12 hours, take out the steak, bake the tin foil, and drain the whole cow.
The oven is preheated, the maximum firepower is 230 degrees, and the upper and lower layers are baked for 15 to 20 minutes. Use a big fire to lock the moisture in the steak, and the juice inside will not be lost. The time of roasting depends on the degree of personal preference and the size of the steak.
Cut out the pot, the meat red inside is basically good.
Slice the plate and sprinkle with mixed herbs.
Roast beef is not good. In fact, the focus is on meat and seasoning. The Himalayan pink salt and pepper I use is a brand in the United States. It is very safe to buy on Taobao. The meat is a kind of Australian, very tender, it tastes sweet with milk, and the salt and pepper taste is very good.