Recipe: Classic steak

Home Cooking Recipe: Classic steak

Notes:

Simple, classic steak. Lock all the beef juice in the inside of the meat, just sprinkle some black pepper and salt, it is very delicious, bite it fresh and juicy. It can be fried in a pan all the time, or it can be fried in a pan and then baked in the oven.

Ingredients:

Steps:

  1. The steak is dampened with kitchen paper and sprinkled with black pepper on both sides.

  2. Preheat the pan fire for more than 1 minute, and feel the heat on the top.

  3. Cut a small piece of butter into the pot, immediately drain the cows, fry each side for about 40 seconds, until the surface is slightly coke.

  4. Use a clip to clip the steak and fry the side of the steak as if it were on the top and bottom.

  5. The cows are discharged into an oven that is preheated to a temperature of 180 degrees. The steak is placed as close as possible to the upper heating tube, 5-10 cm away, and baked for 8 minutes.

  6. Remove the steak and sprinkle with salt.

Tips:

0. The taste and taste of the steak, the raw materials are also very important. The slaughter of animals in China is basically bloodletting and slaughtering. The steaks without blood and water are less sweet and sweet. This is the essence of steak taste. Therefore, if the conditions permit the best to buy the imported meat specializing in steak, on the one hand, the taste is good, on the other hand, after sterilization treatment, the hygiene is also guaranteed when making the semi-cooked steak. 1. Be sure to drain the water before the steak is fried. Otherwise, the water in the beef will be fried and the meat will be very dry and tasteless. 2. The steak must not be washed before it is fried. If it is washed, it will be destroyed. The reason is the same as 1. And once it is washed, it is not saved by using kitchen paper to absorb water, because the moisture has already penetrated. 3. Use a large fire to quickly make the surface of the beef ripe. It is equivalent to forming a layer of armor to lock the internal juice to the beef. The side is also cooked to prevent the gravy from being fried from the side. Loss. 4. When frying the side, just hold the steak and let it stand up. Never press the steak, otherwise the juice will be lost. 5. The time to roast in the oven should be adjusted according to the thickness of the beef itself. 6. If there is no oven, you can use a small fire for about 4 minutes on each side. A good way to do this is to use only the corner of the pan when you start to fry, so that the other corner of the pan will not be very hot. After the fire is over, you can move the steak to the non-hot side and fry it with a small fire. .


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