Steak

1

The oven is preheated to 500 degrees Celsius, or 260 degrees Celsius。

2

Let's start with the steak size I chose today. Thickness is the key, personal favorite, and the easiest to control is the thickness of 1.75 inches

3

After extracting it from the refrigerator (non-frozen), the salt of the sea was spread evenly on both sides of the cow, where I used the lavender salt that I had bought in the lavender garden。

4

Steaks are heated to high temperatures (white smoke can be seen) and roasted steaks are flattened and, if a striped plate is used, the steaks are better positioned and the striped horns are sharpened。

5

Two minutes later, the steak horizontally rotated 90 degrees。

6

In two minutes, the steak will be turned over. Steps 5 and 6 are repeated, except that the waiting period is changed from two minutes to one minute and 30 seconds。

7

Set up the steak with a clamp and fry the fat side for one minute, making it yellow。

8

A tin sheet of paper was placed on the oven, followed by rosemary and light-pattern garlic。

9

Eject the cattle on Rosemary and garlic for five minutes. During this period black pepper powder can be sprayed on the face of the steak。

10

Put it in a pre-heated oven and bake it for 10 minutes。

11

Once the grill is removed, the steak is moved to the pre-eat plate/ plate and cut after two to three minutes。

1. It is believed that many people ask me why salt is used only for salt, because this practice applies to ordinary families. If more spices (e.g. black peppers, centrifugals, rosemary) are used, the process of frying steaks will produce more smoke, and if the smoker is not powerful or smoke detectors are too sensitive, it will be impossible to eat. I will therefore add more spices to the process left for the oven. 2. If the frying of steaks is only a normal pan, it takes only four minutes on one side and three minutes on the other, without considering parallel rotations. 3. The purpose of the frying of steaks is to fast lock the fineness of the beef and to form a focal surface. The oven in the back is through high temperatures, breaking the blockade and allowing heat to reach the centre of the steak in 10 minutes. 4. Wake up, Rest, has an important place in Western meat processing. High-temperature processed meat, if immediately cut, will be lost in large quantities. Through a process of awakening, the meat can be wrapped in gravy, and the process of cutting is relatively smooth, and there is a qualitative increase in the food taste. 5. Finally, it was purely a personal recommendation, and no drop of oil was used throughout the process, as the fast-fried sealing process, i.e. the repeated irrigation of butter, ended up with very limited intake of steaks. On the other hand, for a 17-8 ounce steak, the feeding time is not usually too short, so the final steak is likely to be dry. In view of this, I would suggest that about one spoonful of butter be softly distributed in the room in advance, then mixed with the spices that you like (salt, peppers, centrifugal, etc.) and put back to the freezer. Once the steak has been cut, it's on the steak surface, so it's edible and humid. The provision of recipes on public platforms has been subject to questioning for some time, but more often to friendly discussions. To quote Master Ma: There is no truth in the recipe, only one reason left behind。