A pan for steak
By VicentaLakin
Simple and fast home food. What are you waiting for
Recipe Recommendations
Steps for A pan for steak
1
A thin layer of salt is spread over the steak, and a layer of grounded black pepper is poured into a small amount of olive oil (which can be replaced by other vegetable oils), so that the steaks can taste more easily with their fingers. It'll be fine if you're ready to eat。
2
Pans on the stove, light a fire。
3
After about three to four minutes, the temperature of the hotter hand is felt at an altitude of about 8 cm above the pan。
4
A small drop of water in the pot with a small spoon, which turns into many scattered little beads, which are constantly evaporated in the pot and evaporated in a few seconds, means that the physical temperature of stainless steel pans has reached a point where steaks are cooked very quickly, lock the gravy to the maximum degree and do not stick the pot。
5
Put it in a pickled steak, where you can hear the loud and beautiful sound。
6
After half a minute of steak, chopsticks are easy to pick up
7
The steak boiler turns in two minutes, and it's half ripe on the back, and it's not dark at all。
8
The steak goes down and turns again in four minutes。
9
Five minutes after the steak boiler, a small amount of pink water was seen on the surface, at which point it was seven to eight years old and it was turned over again (the individual's hobby was almost ripe)。
10
As shown in the figure above, for six minutes, the steaks were pressed with chopsticks, with little pressure elasticity, the meat was ripe and the pans were set up。
11
There are two main areas to be noted for cooking steaks with stainless steel pans: the timing of steaks; and the maturity of steaks. The timing of steak pans: stainless steel pots when they reach the physical non-fat temperature. The time referred to in the text is determined by the actual state of the pot and the fire in your home, which is a reference, but not an absolute one! The time for steaks to come in is the state of the pot
12
When the pot heats up to two minutes in a small fire, it is evaporated with a small spoon drop of water in the pot and can see a boiling bubble. Don't rush steaks, which means that the temperature of the pot is still low and needs to continue heating。
13
The pot tested the temperature again with a spoon drip while heating the fire to three minutes. The water was not evaporated by bubbles, but instead turned into a small round bead, which slipped in the pot (as easily as in a non-sticked pot), and then gathered into a big bead, which slipped slowly into the pot and did not evaporate. This means that the pot has just reached a physical level, i.e. the right temperature for a thin steak frying temperature, which is more suitable for a thinner steak (around 0.8 thick) or for a more productive steak。
14
The temperature is tested with spoon dripping during heating to four minutes. If the water drops down, turns into scattered little beads, continues to evaporate in the pot and within seconds, it means that the temperature in the pot is high, which is suitable for a thicker steak or requires a full-blown steak。
15
In addition to cutting the meat, and judging the maturity of the meat from the cut side, there's a little trick that allows you to judge the maturity of the steak without cutting it, while it's still in the pot. In other words, the steak is pressed with chopsticks to feel its elasticity。
16
With a left thumb and a middle finger, the force can hold around a needle and feel the flexibility of the muscle under the thumb with the right finger. And when you feel the same way when you press the steak with chopsticks, it's a five-man steak。
17
With the left thumb and the unnamed finger, the force can hold around a needle and feel the flexibility of the muscle below the thumb with the right finger. And when you feel the same as you feel when you press the steak with chopsticks, it's a seven-man steak。
18
With the left thumb and the small thumb, the force can hold around a needle and feel the muscle elastic under the thumb with the right finger. And when you feel the same way when you press the steak with chopsticks, it's a perfect steak。