In fact, I have not eaten the steaks of Western restaurants. Hahahahaha. This small city in my hometown has such a restaurant. Steaks are also the kind of fragrant beef with sauce. But I can be self-reliant. Super easy! At the same price, we can eat better quality meat at home!
The choice of steak is based on your preference. This piece is Angus's 300-day grain feed. The other side of the oil flower is more beautiful. One piece weighs about 250G. The thickness is about 2 cm.
This oil flower is even more fascinating. It is the top row of Angus. Weight 150G. I actually like more naked eyes. I really don't know what kind of meat I like. You can buy one for each and come back. Eat one by one. Pick yourself and like it.
All right. Start making steaks. First, take the steak out of the cold storage the night before and put it on the fresh-keeping layer of the refrigerator. Freeze for one night. Take it out the next day and put it to room temperature! Remember that you can't take it out directly. Then start the seasoning after returning to room temperature! Sprinkle a lot of coarse sea salt on the surface of the steak. The amount of salt is a little more when you feel like it. It doesn't matter if the control is not good. When you finally eat it, you can scatter it directly. Then sprinkle the right amount of freshly ground black pepper. It can be thicker. Don't have too much black pepper. So as not to suffer from bitterness. Put on olive oil. How much do you look at yourself? There is a proportion of cooking wood. Both sides operate like this. After that I like to sit for 10 minutes. Of course you can fry directly.
Heat your cast iron pan. The cast iron pan has a good insulation effect. Really better than non-stick pan. I don't have to buy my striped steak pot. The pot is very hot. Sprinkle water into the pot with your hands. It will be hot enough to evaporate immediately. Then put it in your steak. Do not put oil. I have already wiped the oil on the surface of the steak! Don't react to the steak after it has been put into the pot. Do not move for at least the first minute. My steak is 2cm thick. So I turned over once in a minute. Fry for 2 minutes on each side. The total sharing time is more than 4 minutes. The pot is hot enough. Do not react frequently. Will have a beautiful surface!
The striped pot is a plaid that can be fried. The steaks fried in a typical cast iron pan have a larger coking layer. Better to eat! After frying your favorite maturity. Pick up your steak and stand up. Quickly fry the side. This is purely personal preference. I like this. Quickly fry a lap. Put the fried steak on a grid. Leave it in a warm place. It's best to sit still for the same time as you cook the steak. I put the oven in the fermentation stall. Woke up for 5 minutes. Put a plate under the net. When you wake up the steak, some juice will drip out. By the way, it is also warm! At this time you can make some side dishes that you like. spaghetti. fry vegetables. salad. Mashed potatoes. Yes. Free to play
Cut open! Is it good to be good? I can't eat a very raw steak. 5 to 7 points is the most suitable. If you are fully cooked, you will waste a piece of good meat. A good steak really doesn't need sauce. Fry the steak in the pot and add some hot water. It can be used as a steak sauce when cooking until there is still a drop of water. It will not steal the taste of the steak.
1: The amount of salt is a little more when you feel almost the same. In the end, I can only say that I have to do it a few times and I am familiar with it. It doesn't matter if you can't master it. Anyway, you can sprinkle some when you eat. 2. There are many choices of salt. Ordinary fine salt can of course be. But I really really recommend trying the coarse salt. Pink rock salt. Coarse sea salt. Black smoked salt. Will bring different flavors, and because the salt particles are coarse. Not evenly distributed on the surface of the steak. The taste is more jumping when eating. Rich in layers. 3. The judgment of steak maturity. If your steak is about the same as mine. . Then two minutes on each side. A total of 4 to 5 minutes of familiarity is definitely for everyone. If it is not the same thickness, you can refer to the video of Zhuang Zuyi. Judging by pressing the muscle changes in the palm. 4. If you have a thermometer at home, you can insert a thermometer to view it. However, I think this pair of Tomahawk steaks is more suitable. Because that guy is big enough. The temperature corresponding to the three-point ripening is about 50 degrees. Five minutes are about 58 degrees, and 7 points are about 65 degrees. 5,. The steak must be cut and then cut. Let the juice return to the cells. Otherwise you will go down. Full of juice. The essence has gone away.