A steak
By VicentaLakin
With regard to steaks: beef has different names because of its different parts. If it's parted, the eye, the cold, Philly and T-bones are the most common. In the United States, meat-eye steaks (bone or boneless) are star foods in hotels. Mediumrare is the best for meat-eye steaks. Steaks on their surfaces, internal meat pink, soft and juicy. Some hotels do not even give customers the choice of familiarities, only Mediumrare. Those who have never eaten Mediumrare may find it difficult to accept. Thinking that uncooked beef is uneatable. It would be useful to find a place with a reputation for evaluation. Medimurare is easier to accept than whole beef, knowing that there are plenty of famous and delicious whole beef cuisine around the world。
Recipe Recommendations
- Boneless naked eye steak 600g
- 䓤 200g
- lemon one fifth of the
- garlic 3 petals
- sea salt
- unsalted butter 5g
- black pepper
- olive oil 1 scoop
Steps for A steak
1
The question of how to cook the steak of Mediumrare: Chinese is still controversial about whether to translate Mediumrare into three or four. In the last picture, you were told that the differences in the degree of sophistication are accompanied by the temperature of Fahrenheit within the steaks (not domestic degrees centigrade)。
2
Some recipes introduce steaks to be baked for two minutes, then turn over and bake them for two minutes, and make medimrare steaks. When everyone does it at home, some will succeed and some will fail. The reason is that the size and thickness of the steaks used are different, the pots are different, the stoves are different, and the same amount of time is spent on cooking, and the finished product is very different. Professional cooks judge steaks by their hands, not by time. An additional map of the gesture is attached to explain the touch of steaks with different levels of sophistication. If you really don't know, you can only use the best thermometer。
3
Steaks: At least 40 minutes of cooled cattle at room temperature, aligning the temperature of the steak with that of the room. In the kitchen, paper is used to dry the blood from the steak surface。
4
It's all covered in black pepper。
5
It must be very hot. Steaks are salted on both sides and the cattle are released into the iron tablets without turning. The steak was stuck to the iron plate. Give me a minute. Steaks and iron plates are automatically separated. Heated one minute later, flipped. Steak with garlic。
6
Turn back in a minute and brush the other side with garlic. When you turn over, try to bake a diamond。
7
At this point, you can start checking for steak touch, too soft to cook. If the touch is Mediumrare, then roast the steak side, and you're out。
8
The steak will be in a very hot plate for five minutes! It is important to note that: 1) the dishes must be very hot to avoid a sudden drop in the temperature of the steak surface and affect the taste. 2) Must wait five minutes to eat, so the juice can be locked in the steak. Quick-cooked with five minutes, fire, hot pot, then a little olive oil, garlic, time vegetables (I use KaleSprout), salt, a little salt-free butter before coming out. Roller, hot plate, steak, with lemon. Squeeze the lemon on the steak while eating it. The simplest way to make steak is today. The finished steaks should be charred out, tasteful, smelly lips and smelly beef。