Roasted Olympian steak

This roasted rib, which can be said to be the reserve dish for our family's dinner, is always the same, whether it's a good meal for a friend or a family, although the taste is often changed, it can be muscular, it can be honey, it can be today's Olympian, and so on, but whatever the taste changes, the practice is basically the same, it's roasted first, it's roasted first, it tastes like barbecue, it's not chewed down because the beef isn't so good, it's salty, it can eat, bite, even my mother-in-law。

Recipe Recommendations

prime rib 1300 grams
Orleans barbecue 20 grams
meat stock appropriate amount
oyster sauce 20g
edible oil 5g

other
roast
several hours
simple

Steps for Roasted Olympian steak

Fresh steaks just bought at the supermarket, which, although expensive, had a lot of meat on it and had the feeling of eating meat。

It's cooling in the pots to remove the stains, and then it's washed up

Add water to the pot and put it in the boiler: five fragrances, three inches of cinnamon, 20 peppers, five dried mountains, five gingers

Put it in the rib, and then boil it for about 40 minutes

Cooked steaks

Pull out the sauce

Join the Orléans

It's also a bit of platinum, evenly mixed, and put it in the fridge for about five hours to make it taste good

It's a nice steak. It's a lot of meat on every rib

10 grams of platinum oil, 5 grams of cooking oil, and a little bit of roasted meat to make juice for the surface

Cowbreads with juice

The oven warms up to 200 degrees, and the oven boils for 20 minutes

I'll take it out and brush it with another juice. The final brush juice is baked for less than a long time because the surface juice looks bright. It's time for you to enjoy it. I've set up a couple of side dishes for the vermin

Onions, lilies, sweet peas, in order

With the right amount of salt, we'll make a couple

Last thing you can do is put the steak on. I've got a nine-inch plate, and I can feel the size of this steak