This time, I shared more of the eight practical techniques in the process of frying steak, from the selection of ingredients to the side dishes. I hope everyone can make delicious fried steaks at home! I am a deep-night fried crocodile party, quiet at night, and the sound of the fried steak sounds particularly attractive.
Split the beef. Use a knife to remove the white fascia above (because the ribs do not move, but can be used to lick soup); cut beef, thick cut, large cross-section (such as: rib eye) It is recommended to cut 3cm ~ 3.5cm thickness, horizontal The position with a small cross section (eg filet mignon) is cut from 4cm to 4.5cm
Warm the frozen beef. After the beef is taken out of the refrigerator, it is left for 20 to 30 minutes, and it is returned to normal temperature.
flavor. Spread the salt, sprinkle with black pepper, and finally brush the oil with a layer of oil.
Burn the pan. Use a pan and heat it, try to sprinkle a little water in the pot, and the boiling water is boiling to indicate that the heat is enough. After the pan is roasted, there is a uniform, large area of coking material outside, and it is very hot to make a good coking layer.
Fried steak. After adding the beef, because the pot is hot enough, you can turn the fire off slightly; do not interfere with it within one minute after the insertion, so that the meat has enough time to produce coking material and avoid sticking to the bottom of the pot. You can add butter after the first turn over a minute and a half. After the butter is turned on, the second side can be coked. (Different parts and maturity require different temperatures, and the public micro-signals in the penguin eating and drinking guide are detailed)
Determine if the familiarity is reached. Two methods, the thermometer and the pressing 掐 finger comparison method move the penguin to eat and drink the guide public number.
Wake up the steak. Evacuate the cows on a shelf (such as a grill) to prevent the juice from washing off the surface coke, and use a plate to hold the gravy under the shelf; cover the tin foil and place it in a hot place. If the room is cool, it can be placed in a 50 degree oven.
carry out. The sauce is finished, so the steak is finished. Please see the video for the detailed operation of the side dish. There is also a drunken lady with a penguin group to choose the wine in January, Bordeaux red wine and steak is a classic match ~
1. Reasons for warming up: If you directly fry the beef, it will produce soup during the frying process, which will affect the frying. And if the steak is too cold, it will lead to the process of frying. When the external maturity is just right, the interior is still cool. 2. Do not add too much time to the fried steak to add butter, which will cause the steak to fry. 3. The benefits of waking up the steak: the juice will not be scattered on the plate when the plate is loaded, and the beef moisture can be locked at the same time.