7 points of steak from frying so that you no longer have to worry about

What hard dish is the most trouble-free to make and the most enjoyable to eat? It must be steak, which can be easily done in a few minutes. When it comes to steak, do you know how to choose and make it?

Steak is one of the most common entrees in Western cuisine. To be honest, it is also a kind of roast meat, we also have had a similar way of eating since ancient times, but we are adept at refining and evolving, and the practice of meat has developed into a thousand variations, foreigners this point is still not as good as us, from the beginning to maintain the most primitive and ancient cooking methods, too no spirit of innovation, haha!

Of course, this is a joke, for food, regional people have their specific habits, and also contain a strong food culture in it. The cooking of steak can also best reflect the original aroma of the head of beef, the purest meat flavor, and the pleasure of gorging is also quite addictive.

[Classification of steak]

When it comes to steak, we have to talk about the choice of beef as the main raw material of steak. First of all, the most common online cut steak, a wide variety of people a little dazzling feeling, the actual divided into the following kinds.

1, the original cut steak, that is, the whole cut, this is the best understanding, is directly cut the beef into slices of meat of a certain thickness size. This is the real sense of the steak, but also to reflect the different parts of the different thickness of the taste and flavor differences, the price is also the highest.

2, spliced steak, this is also basically pure beef, but it is not the whole beef cut, but with trimmings or ground beef splicing extrusion molding, and then cut thick slices made. If the conscience manufacturers will use real beef, the splicing is to add a certain amount of edible glue to keep the shape intact. Overall can still be safe to eat, but this splicing, so that the meat and muscle texture of the steak is in a state of confusion, the taste and flavor can not be compared to the original cut like. But the advantage is that both to ensure that it is beef, but also to make the price more affordable, the basic weight price can be comparable to ordinary raw beef.

3, synthetic steak, this a look at the word synthetic will understand, beef is only part of the ingredients list, the remaining part will be replaced with other meat, and even more so, there is no beef inside. The price of this steak also indicates its identity, far cheaper than raw beef. When buying, you should not expect this cheaper than raw meat steak to get the same taste and texture as the real steak. More advice is this kind of steak or gives up, if you think it's cheap, buy it back and fry it, and make a hamburger or sandwich bun is okay, haha.

Types of steak

Let's talk again, about the original cut steak, which is the most suitable for home production?

Now the most popular are two kinds of steak, one is sirloin, one is the fillet. These two can be said to be cut from the tenderloin of the cow. Sirloin is the outer spine, with a thick layer of fat on the outer layer, and the meat is relatively firm. The filet is the inner loin, which is fat-free, and the meat is softer and more tender. Sirloin is preferred by those who like to have a chewy texture. And for those who are afraid of grease and want a better taste, choose fillet. Every part of the beef can be made into steak, but these two are the most famous.

The thickness of the steak]

After talking about the types, let's talk about the thickness of this steak, cooking steak at home, usually with a pan. Then try not to exceed 2 cm thickness, the most suitable thickness is about 1.5 cm, both to ensure the taste, but also relatively easy to make for five or seven minutes of cooking. And more than 2 cm thick cut, such as 4 cm thick cut filet, very addictive a thickness, if you like a minute cooked, OK, boldly fry it in a pan, if other degrees of maturity, you also need the oven, so that the frying and baking fire mastery is not the average person can do, and in the end, it is likely that you will waste a good piece of beef.

[Thawing and Reheating Steaks]

When you want to eat steak, unless you are in the market with fresh beef cut steak, frozen steak to be thoroughly thawed, this thawing and rewarming process, can make the steak cooked evenly, will not be cooked outside and raw inside, but also will play a further role in acid removal, so that the steak more delicious.

The first thing you need to do is to use oil to fry the steak.

Many people think of olive oil or butter when they talk about frying steak. The most common virgin olive oil is not suitable for high-temperature cooking, and refined olive oil is only for frying, since you want to use oil, then using our ordinary frying oil is OK., and butter because of its aroma and flavor is too heavy, it is easy to cover the original aroma of beef, and then there is butter is not cooking oil, itself is not completely purified, in the high temperature is easy to produce scorching, further affecting the appearance and quality. Of course, it doesn't matter if you like heavy flavors.

The actual frying steak, sirloin because it comes with a thick layer of fat, frying to the time without oil, directly first fat side in the pan frying for a while out of the oil can be. There is no fat in the fillet do not need it, if you have to put, the pan brush a layer of vegetable oil is good. Don't overdo it, it will become fried beef.

[Frying steak with sealed edges?

The thickness suggested earlier is between 1-2 inside, this thickness does not need to seal the edges, because the frying to process, the edge has been heated without separate treatment, you may say, not seal the edges will lose moisture, pro, in the area of the steak, that little edge can lose moisture can be negligible. If you do thick-cut steak, the thickness of more than 2 cm still needs to seal the edges, not to lock the water, but to allow the edge to cook through.

And the fire is more important for frying steak than sealing the edges. Two major misconceptions are low heat and rapid fire. Low heat does not allow the beef to ripen on the surface in time because of insufficient heat, which means it will lose a lot of water, and that is the reason why a low heat sautéed steak becomes dry. And rapid fire will make the surface prematurely charred, while the inside is not yet cooked. Just medium heat, a 1.5 cm back sirloin, medium heat one to two minutes per side, is a good five or seven minutes of doneness.

[The cut steak should be left to rest for five minutes]

This five minute is not fixed, generally, 2-5 minutes is good, so that the temperature of the beef slowly continues to penetrate inside, but also so that the juices inside the beef slowly can seep out into the beef fibers, so that the treatment of steak will be full of juice taste tender. And many people think that this permeated pink is blood, which is the reason why the beef is not cooked. In reality, this is not blood, but the color of hemoglobin, which is more indicative of the steak fried to the right heat.

For the final wake-up steak, you can directly sprinkle salt and cracked black pepper, the pursuit of this purest way to eat, or can be drizzled with pepper sauce relatively heavier taste to eat. Soft, tender, and fragrant, rich beef aroma, this is the most simple hard food practice mentioned earlier, a few minutes can be easily done.