Grided steak
By VicentaLakin
Steamed iron pots are used - they can fry a professional steak god. Never thought of branding steaks on its own, and not seeing in other blogs the use of this twilight cast iron pot, to discover that there were such lovely tools. So he went over a treasure, and found that it was 1,000 plus for the hot coloured pot. It was delayed for several months until one day it was discovered that it looked like a great color, but only one tenth of the price of the stabbing pot was bought. The cheap, super steak god, the moment people love it, and they're really happy with it. Why is this cast iron-stamping pot a super steak god? It's not just a professional brand. That's because it's super thick, condensed, five millimeters thick, which weighs up to three kilograms. The average base pot is about 0.5 kg, which weighs six times the weight of the former and absorbs approximately 5-6 times the heat of the ordinary pot. So so much heat is passed evenly on the steaks at the moment when the cattle are released, so that the steak surface is quickly ripe, and its internal gravy is fast locked, so that the roasted gravy is warm. There's no swirling caster relatives, and you can make delicious steaks, too, by reference to "Panted Steak."。
Recipe Recommendations
Steps for Grided steak
1
A trace of salt is sprayed on a steak that recovers to constant temperature, and a small amount of olive oil is poured into it, plattered with its fingers and salted for half an hour to an hour。
2
Let's start with a little fire. Let's start with a hot pot. Starts the clock at the same time。
3
The steak is about 1 cm thick and the boiler is preheated for four minutes, and it starts cooking when it is done。
4
After an hour and a half, i.e. the time on the second watch is 05:30, the steak clockwise is rotated 90 degrees, and do not flip。
5
One minute and 30 seconds later, when the time on the second watch is at 0700, turn the steak over, and then you can see deep, fine and clear lines
6
After another minute and 30 seconds, when the time on the second watch was 08:30, the steak was rotated 90 degrees。
7
Another minute and a half, you'll be able to set up the pan, and the clock shows 10 minutes。
8
When you pull out the steak, you can see the preheated pot. It's not sticky
9
Steak with pasta. Both are my heart
10
At one third of the time, it's thinner, it's light brown, it's very low pressure elastic with chopsticks, and it's almost ripe。
11
At one-half, you can see that the edges of the flesh are light brown, that very few of the centres are light pink, and that there is no pink blood flowing out, and the flesh here is about nine matures
12
When eating the remaining third, about one third of the meat is pink, and the meat here is about seven to eight years old。Grided steak Make Tips
From the moment you opened fire, while opening the clock on your phone. Because cast iron is not as hot as stainless steel, fixing the hot pot will help the steak's maturity, and it's important to fix the time of each flip, so you can fry the lines in the dark! The preheating time of the cast iron pan is self-sustained (relative to home-based gas stove fire), and the time in the text is for reference only. If beef is more sticky when it turns over, or if it feels that the roasted steak is more alive, it means that the preheating time is shorter, with an additional one to two minutes for the next preheat, as appropriate. Did you notice that the left part of the steak was not marked because the cortex was constricted by heat and the beef was clogged up, so there was no pattern. Where these steaks are arched, they can be pressed with a little spoon。