Steak
By VicentaLakin
Low-temperature cooking is a trend in Western kitchens in recent years. As soon as there was less smoke, the pm2.5 was reduced; second, it was better to keep food nutritious. Today's second law of steaks, I'll introduce the perfect five-manufacturing cooking through the cryogenic processor. Speaking of steaks, a recent post says that if two people eat 8 ounces, they'd rather make a 16 ounce than 2.8 ounces. It's hard to control the fire
Recipe Recommendations
- sirloin steak 500 grams
- rosemary 1 branch
- garlic cloves the 3
- butter a little
- sea salt a little
- black pepper a little
Steps for Steak
1
Let's see the steak size first。
2
Sea salt and black pepper, as well as spices (according to personal preferences) are applied evenly around steaks. It is then loaded into a high-temperature zipper bag and squeezes out extra air。
3
Temperature processor, to 50 degrees Celsius. Release cattle into water and soak。
4
After 90 minutes, steaks are removed from the zipper, kitchen paper is used to dry the surface water, and sea salt and pepper are used for light sauce。
5
The frying pan is set on fire, then the steak is set up and placed in order to extract oil from the fat bars. During this period, light garlic and rosemary can be placed on both sides of the steak. This step took two minutes。
6
Then the steak lay down, and the fire went up, for two minutes。
7
The steaks were turned over and cooked for two minutes, during which they could be put in butter. Butter is intended to make steak smell stronger and steaks yellower。
8
Once the steak has been removed, it will be up to five minutes before the plate is ready。Steak Make Tips
1. Fried steaks, like other cooked foods, are subject to frequent movement and overturning, making it difficult for the food surface to reach a yellow state and thus to lock the gravy. The butter was released at the last minute or so, because once it was put in, it was smoked, and all the plates of steak 3 were prepared with a heart, and I used salad as a base, cutting up the waking steak into about five millimeters, laying it on the top of the dish and then pouring black vinegar. It's a very good choice, both as a main dish and as a headboard。