How thick is a steak? In fact, many people currently fry their own steaks at home 1 to 2 cm thick, which in my opinion can only be regarded as "Japanese-style roast meat." The real steak, at birth, should be at least 4cm, and I sometimes choose a 5cm steak. The steak will be thinned during the frying process, and you will end up with a standard Western-style steak about 3cm thick, which is definitely better than your 2cm supermarket steak. However, such a thick steak often encounters a problem that the time of frying is not easy to grasp, often frying too fast and overheating, often scorching the surface, which is not necessarily cooked. The so-called one minute is too old, less than a minute is not familiar. Of course, low temperature slow cooking sous vide will solve this problem very well, but the problem is that low temperature full cooking often takes several hours, and the sous vide equipment is not a small expense. You are definitely not suitable for coming home from work and eager to enjoy a steak. If you go to search for some steak posts, they will tell you that thick steaks are not cooked well. They should be fried first and then baked in the oven. Don't believe that the correct way to thick-cut steaks is to reverse the two steps above. Start with a low temperature oven in the oven, wait until the food is close to the ideal temperature and then return to the pan to get the Maillard Reaction and Caramelization. And this trick that goes against the other way is called reverse sear (I don't know how to translate this Chinese). In the last part of this article, I will explain in terms of the mechanism why Reverse sear is the best method for frying thick cut steaks except for sous vide.
This is a 4cm steak. Remember, I don't recommend using this method to deal with steaks below 3.5cm. The reason will be said later. The steak is thawed, and the surface of the kitchen is smeared with water. The more dry it is, the more salty and black pepper is sprinkled on both sides.
Preheat the oven to 160 degrees and throw it in for 5 minutes on each side until the surface is completely dry and slightly discolored.
According to the thickness of the steak, adjust the temperature to between 90 and 135 degrees, start low temperature and slow roast, 35 to 60 minutes. If there is a thermometer, the temperature inside the steak is 52 degrees. In fact, 4cm steak, 40 minutes of low temperature is enough, basically no thermometer. I used to bake a 5cm rib eye and monitor it with a thermometer. It was baked for 60 minutes at low temperature to reach 52 degrees inside.
After being released, put it aside
Since the steak has been heated evenly, the subsequent frying process is nothing more than a Maillard reaction and a caramelization reaction. So it doesn't take too long to fry, so you can use butter if you come up (don't worry about the butter heating time will be longer). I used a special steak oil today (in fact, pure grass-fed butter, you can get the most beefy taste).
Put butter or butter in the pan until it melts and smokes.
Steak the steak into the pan and fry for 1 minute on each side.
Don't forget to add garlic slices and fry with the steak. Remember, it only takes 1 minute on each side.
After the pot, the old rules, rest for eight or nine minutes.
Look at the cut section, perfect and even pink.
Tender, beefy, juicy, perfect thick cut steak.
Going back to this foreign video, I used the three methods of “first frying and then roasting”, “first roasting and frying” and “only frying”. After the tasting of these two foods, the worst is “first fried” Baked, and the 'pot only fried', the taste is a bit rough, I am afraid that in order to reach 5 mature inside, the appearance must be too much. At this point, 'boil first and then fry' to get the best balance.
This is the last piece of 5cm thickness, the same is not used sous vide, but Reverse sear.
Cut open to see, perfect pink and juicy.
Ok, let me explain the mechanism behind the reverse sear: 1. First, like the sous vide, the low-temperature slow-bake process allows the steak to be heated more evenly, allowing the whole steak to reach the same inner temperature. 2. Next you can get a better crunchy surface. In fact, it is the Maillard reaction. The Maillard reaction is the result of high heat of the protein. The faster the meat heats up, the Maillard reaction is about perfect. Since it is necessary to heat up quickly, it is necessary to avoid the factors that cause the temperature to rise slowly. The first is that there is no water on the surface of the steak (the evaporation of water vapor in the oil pan will consume a lot of heat, while the slow roast will dry the surface and let all the heat be used for the Maillard reaction). Secondly, the temperature of the steak itself is slightly higher, and it is also used for the Maillard reaction to maximize heat (the slow baking has reached a surface of about 50 degrees, and the Maillard reaction can be reached more quickly). 3. Like the sous vide, all the slow heating methods make the meat tenderer. This is because the natural enzymes in beef can digest the connection between beef muscle fibers. The so-called beef age uses the slow action of these enzymes to make the beef tenderer and produce a more flavorful flavor. However, the ripening needs to be carried out in a cold room, and the activity of the enzyme is reduced, requiring several weeks of ripening. Heating at a low temperature doubles the activity of the enzyme, which is equivalent to an accelerated age process. However, please note that the reaction of this enzyme will instantly decrease at 50 degrees or more, which is why we set the target internal temperature to 50 to 52 degrees. 4. A steak that evenly reaches 50 degrees inside is basically edible, which is equivalent to 3 maturity. The frying method only needs to obtain the crispy surface brought by the Maillard reaction, which will make the frying time better controlled. You only need to pay attention to the degree of browning of the surface, not to worry about whether the inner temperature is too late. The trick here is that such a thick 50-degree steak, although you are assured of frying, the surface is still yellow and continue to fry for a while, as long as it is not fried, the inner temperature is absolutely no more than 60 degrees (so-called 8 to 10 mature). Therefore, it greatly improves your chances of success and security in obtaining medium rare. Ok, finally, remind me again, don't try this 3.5cm steak, otherwise you will only get a piece of old meat that can't be bitten. Once again, I wish you a very good taste of Western-style steaks at home and in the steakhouse.