Steak, shallot juice, rice wine, eggs, spicy sauce, tomato sauce, cucumber slices, potato chips or lettuce and tomato slices.
Production steps
1. Cut the steak into 2 cm thick, and pat the meat loose with a knife
2. Apply a small amount of salt, black pepper and red wine on both sides of the steak, wrap it in plastic wrap and put it in the refrigerator for 2 hours
3. Wash the lettuce, peel the potatoes and cut into strips for later use
4. Put olive oil in the pan and fry the potato chips in medium heat
5. Sprinkle with salt after the potato strips are fried and put on a plate
6. Add some olive oil to the pan, add the steak and fry on medium heat, fry for 2 minutes on each side
7. Add a small amount of pepper powder and red wine and fry for a few seconds, and then put it on the pan
Steak is a traditional Western diet. To make steak in China, you must understand the difference between China and the West. The biggest difference is that there is a fundamental difference in meat quality due to the different breeds of Chinese and Western cattle. Using domestic beef to make steak cannot follow the practice of Europe and the United States, mainly because the beef used for making steak in Europe and the United States is a special variety, very tender, and can be very soft and tender without pre-treatment. Most of the steak practices circulating on the Internet have fundamental mistakes, because not only the difference in meat quality is ignored, but also the principle of steak processing is also poorly understood. The following lists the principles and simple methods of steak cooking for your reference.
The steak can be fried or grilled, but if you want to be tender on the inside and the meat is fragrant, the most effective way is to divide the production temperature into two stages.
Taking frying as an example, the steak must be fried at a high temperature for the first time. At this time, a layer of meat on the surface of the beef becomes dehydrated and hardened, and the Maillard reaction occurs, the color turns dark brown, and it emits the aroma of frying. Flip the beef over before browning and fry the other side to dark brown. This stage is to create the flavor of the steak.
The second stage is to let the inside mature, and try to keep the temperature of the outside that hardened before it is not too high, resulting in a large temperature difference between the inside and outside of the meat. At this time, there are two methods. One is to use the original pot to continue frying, but it needs to be turned over frequently, once a minute or so, so that the heat can slowly enter the beef. The second is to bake it at a low temperature in the oven, so that the heat can be stably heated from all directions (this method belongs to the restaurant practice). This stage allows the meat to warm up and seep out the juices.
The grilling time of the steak varies according to the height of the beef, the cooking utensils, and the firepower of the stove. Others' standards cannot be directly copied. The most reliable thing is to try it yourself.
As for tenderness, if the meat itself is not good enough, it needs to be marinated. Use acidic liquids (such as yogurt, vinegar), brine, or meat tenderizers to soften the meat.