West cold steak

By VicentaLakin

West cold steak
SIRLOIN (WESTERN COLD STEAK): IT'S THE OUTSIDE SPINAL MEAT, THE COW'S BACKSIDE, WITH SOME FATTY OIL, BECAUSE IT'S THE OUTSIDE RIDGE, IT'S ACCOMPANIED BY A CIRCLE OF WHITE RIBS ON THE OUTSIDE OF THE MEAT, AND IT'S GENERALLY STRONG IN TASTE, HARD IN FLESH, CHEWING ON THE HEAD, SUITABLE FOR YOUNG PEOPLE AND GOOD IN TEETH. WHEN YOU'RE EATING, YOU CUT THE MEAT WITH THE BAND, AND DON'T MAKE IT TOO HOT。

Recipe Recommendations

  • sirloin steak 1 block
  • tomatoes half a
  • broccoli small amount
  • garlic powder 1 spoon
  • salt 1/2 spoon
  • baking soda appropriate amount

Steps for West cold steak

  • Make West cold steak step 0
    1
    first of all, i'm going to cut my steak to about 1 cm thick. i'd rather have a pine hammer。
  • Make West cold steak step 1
    2
    Second, salt, soda, garlic, and so on, and so forth
  • Make West cold steak step 2
    3
    The pan was then put in a little bit of oil, hotened and put into steaks, and two minutes of fire on both sides. It's got to be a fire, so you can put the gravy in it, and then you can fry it for two minutes
  • Make West cold steak step 3
    4
    Heated the ready-made black pepper juice with the remaining temperature in the pot, then poured it on the steak, that's all. If you're interested, do a little broccoli and tomatoes. It's done

    • West cold steak Make Tips

    When eating Sirloin steak, cut the meat and sinew together. Also, do not overcook it; medium-well is enough.

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