It is very important to control the cooking temperature in the whole process of steak making and the technical hero proficiency of steak makers. Because the delicacy of mutton is the main thing when eating western food, many people find it difficult to swallow steak when cooking it themselves. Generally speaking, only skilled chefs can control the accuracy of steak, but amateurs can also learn and train some tips about the youth of grilled steak.

How do you saute the steak?

Ingredients: steak, vegetable oil, black pepper, salt.

Exercise:

1, make sure your steak is a good steak, thicker is better, if it is too thin, it will be crispy outside and cooked inside;

2. Heat the cauldron over medium heat for 5 minutes. In addition, add salt to the steak. There is no way to quantitatively analyze how much salt is sprinkled. Come quickly according to your own taste. Then sprinkle with black pepper;

Note: put more raw salt, if you use refined salt, you can put less, and even less if the steak is thin!

3. Then pour the vegetable oil, so that the cauldron need not be oiled. Turn it over and do it again soon;

4. Add Dongtai, put oil, and you can go to the pot. When entering the pot, you must hear the sound of "cracking";

It is very important not to turn the steak too fast. If you turn it over at once, it will stick to the pot, and the color will be white and ugly. Similar to turning over every minute;

6. After you fry for 7.8 minutes, you can serve. After the steak is fried, don't cut it immediately, let it stand for 2-3 minutes to let the juice of the steak suck back into the somatic cells;

Note: If the steak is thin, fry it for 4 or 5 minutes, and reduce the salt and black pepper appropriately.

7. Later, you can cut the crispy unsalted butter into pieces and put it on the steak. You can also use black pepper juice or unsalted butter juice. Simply put, you can immediately cut two pieces of unsalted butter and put it on it;

8. Finally, the steak will be powdered, but it is not easy to bleed. It is an ideal medium-rare steak.

Food taboo

Beef and mutton should not be eaten with old brown sugar, pure grain wine, chestnuts, amaranth, raw pork or snails.

Cooked steak

Steak is different from most other cooked dishes. Generally, steak is not easy to be fully cooked, but it can be adjusted to be raw according to my hobby. The degree of raw and cooked is distinguished by singular number, and the main points are as follows:

Raw steak: raw beef completely uncooked, usually used in some dishes, such as tartar beef, Kitfo (Tanzanian cuisine) or raw beef and fruit salad.

Raw steak: The front and back sides are respectively heated on high-temperature stainless steel plates for 30-60 seconds, with the purpose of locking the moisture in the steak, so that the raw beef, mutton and fish outside and inside taste bad, and the surface layer is conducive to hanging juice, while the raw beef, mutton and fish inside keep their original meat flavor. Secondly, visual impact is not as unacceptable as eating raw meat.

Medium-rare steak: the inside of the steak is dark red, and the inside keeps a certain temperature, and some of it is raw and cooked.