When it comes to Western food, what is the dish that everyone immediately thinks about? correct! steak! Many people think that it is easy to fry the steak, but I will shake my head. Don't talk about fried steaks. Extending any meat from a fried steak is always a technical activity. Today, the truth about fried steaks is often cruel! The many facts you see next will make some recognized rules of gold rules into false propositions. So, now, ask yourself, "Do you really want to fry steak?"
Let me talk about what the steak is! Do you think steak is a dish? No! Steak can only be said to be a method of segmentation. At most, it is a practice. . . Let's go. What can I call a steak? Beef can be cut out from any part of the beef, as long as it is 3cm cut, it can be called steak. The practice is not just fried, called steak. The beef grade of a cow is roughly divided into three grades, or three grades. Everyone should be familiar with the first-class parts: Tenderloin, Striploin, and Ribeye. I added one because I just said the three roughly, according to the cutting method there are many: porterhouse/t-bone, shortrib.....balabalabala! Second-class third-class parts are more, I have to write down and finish! (Today's fried 'steak' is mainly used in the first-class parts.) After the classification of a cow, there is actually a classification between cattle and cattle, which is roughly the number of a few that the diners often hear, and cattle and the like. It is. Let's talk about this classification next time. BTW: If you want to eat 'real' steak, please join us in the supermarket for ten yuan, and round the 'black pepper steak' and say goodbye. Synthetic meat is not bad, it is not bad, but it is a piece of meat.
After you have finished talking about steak, you can start the topic. Everyone holds a piece of steak (similar to the one in my shop, but it is not cut). If the frozen first slowly thaws, the room is thawed and the vacuum is removed. There are two purposes for doing this. One is that when the meat is fried, the temperature difference between the inside and the outside is not too great, so that it is found after cutting. . . Ha ha,. The second is to let the meat re-contact with oxygen to restore the bright red color. If it is dark red, the powder is not distressed and thrown away! Then say the first focus, pickled! It’s not wrong to pick up a night and kill a chicken. It can only be said that it is not necessary. After absorbing the surface moisture, you only need sea salt and black pepper, and you should not put less salt! Put a lot of fragrance, don't ask me why I try to know (salt and dry surface moisture is the purpose of quickly generating Maillard reaction) What else can I do? It is ok to cut a coat of garlic.
The pre-order work of the fried steak is now 7788, ready to go to the pot. Wait, the pot is going to be right! Cast iron pans are not required but are optimal. The pot with good heat transfer and thick bottom can be used as well. (Have you seen the steak directly fried with a plate? I have seen it, it is a classic practice!) The pot should be burnt to a slight smoke, then the olive oil can be poured at this time (actually olive The oil is not resistant to high temperatures. If you lose the butter, you can only cry. The forked road has begun! ????????Gourmet big coffees will tell you: At this time, the steaks don’t move the steaks, and they fry for n minutes and then turn them over. It is not a day or two to miss a child! There are two things that big coffee people do wrong. One: Be sure to turn over often! The cross section of the steak that is only turned over once has a very clear gray color, because the heat is transmitted from the outside to the inside, and the surface and the meat that is a few millimeters down have not received too much heat! Fully cooked! Fully cooked! ! ! ! It turns out that it is better to turn the face in 15 seconds than to turn it in n minutes. (I don't believe that I try to save money) Because the heating is more uniform, the temperature of the side that is not on the pan is much lower than the side of the pot! Turning the surface every 15 seconds can reduce the temperature difference between the two sides of the steak, and also reduce the temperature difference between the inside and outside of the steak, which makes the internal heating more evenly cut out the cross section more beautiful, and also shortens the rest time that will be said later. And, and! Frequently turning over will make your steaks fry faster. If you don't believe you can still try to save money, don't fry a piece of normal-thickness steak. After an hour of cooking, the meat on the upper layer is still raw.
Ah, said so much, let me drink water and smoke, continue
Two: It is impossible to firmly lock the water. . . Hold back and hold back! About the firm! lock! live! water! Share! This is really nonsense. . . How to lock? The fragile shell produced by the surface Maillard does not lock in moisture. High temperatures can cause collagen to shrink and actually squeeze more water! The sound of thorns when frying the steak is evidence that the water is violently evaporating. The red oozing liquid on the surface of the meat is still the moisture with myoglobin squeezed by the protein. Then someone asked, isn't that water so fading? This kind of frying is just for the seductive hard skin produced by the Maillard reaction, and if you can rest assured that the beef is okay, the water that is lost from the surface evaporation is just a grain of sand, although the whole piece of meat has a water content of 60-70%, and Water is flowable, but the flow is very slow and can only flow between cells by protein shrinkage, which is why you cut a piece of steak and you will find that there is not much 'blood water'. Because of the squeeze!
Step into the process of frying, then pay attention to a few points. During the frying process, use a spoon to continuously pour the hot oil from the pan onto the surface of the meat. The purpose is also to offset the temperature difference and heat evenly. In the process, you can add rosemary, thyme spice, and unpeeled garlic (the skin is scented without being oiled. How to eat?). Add a large piece before the pot! butter! Go in, then continue to sip oil. The butter will be coked when heated, giving off a nutty aroma and giving the meat a seductive color. The grasp of raw maturity, this is another topic! Every time I see a very clear n minutes in the recipe, I am very helpless! Because every piece of meat is different. Thickness, temperature etc. How do you quantify so many uncertain factors? ? It takes a lot of experience to master the maturity, or you have a probe????
The fried portion is finished, and then go to the second key step --- rest (rest, wake up, whatever you call) how long? How to wake up? Why wake up? The rest time is based on the size of the meat and the maturity you want. Generally speaking, the time to wake up is half of the time of frying. If you follow the above steps, you can save a little time. Because the core temperature is relatively uniform. There are a few cases where you have to increase your time slightly. If the meat is thicker, add a clock. If you want to eat a little more, add a clock. When the warm light is left, it is placed under the warm light. If there is no warm light, the tin foil is wrapped in tin foil, and the enamel is not placed near the stove at a relatively high room temperature. Don't think too much, this is just for heat preservation, although even if you put the fried beef into the ice water, he will still heat the interior after the temperature, but the core temperature still has a temperature difference, the temperature is from the outside to the inside, so Insulation is still a must. Why do you want to stop this gourmet big coffee and say: suck back moisture! It is not wrong. Although the hydrophilic bond breaks and releases water molecules after the high heat denaturation of the protein, the cooling will slightly re-position the water molecules, but this is slightly slight. The main reason for standing is that the protein that is decomposed and dissolved after cooling can form a gel with water, so that the thick liquid will 'run' more slowly after cutting. At the same time, there is the temperature difference problem mentioned above. The larger temperature difference will tend to balance during the rest period, so that the section of the meat after cutting will be evenly colored.
The fried steak is so over, you can eat it with a knife and fork or a knife and chopsticks!
There are so many codewords, I have been thinking about what happens when the phone crashes. I will talk to you about the maturity and how to "eat" the steak. The maturity can be divided into blue (1 point), medium rare (3 points), medium (5 points), medium well (7 points) and well done (full cooked). The approximate core temperature is 50 to 54/54. ~56/56~60/60/60 or above (the temperature is so floating because different parts actually have different core temperature standards... I will not list them one by one, please let me know about the cross section of different maturity. I know a lot.) How to eat, first say how to cut, reverse grain (blame me nonsense). In fact, what I want to say is what to eat? Usually salt pepper, or sauce. When is the sauce served? The thinner the meat is better with the sauce. If you are interested, you can make a quick pan sauce. If you are lazy, you can use ready-made or yellow mustard. (Teach everyone to do quick pan sauce next time)