fried steak

I love the delicious taste of yellow grease and oil flowers that bring out the tip of my tongue. Ribeyes is the best choice. Fresh steaks are actually best without any seasonings. I used commercially available steak powder to briefly marinate them 15 minutes before frying.

So how do you fry the steak to taste good? When frying beef, never cook in the east style. Turn this side for 2 minutes, turn the other side and turn it over endlessly. This will make the meat hard and a good steak will be ruined. Use high fire, and leave the rest to time. The thickness of the meat determines the frying time. A demonstration of the frying method of 8-rare is to use a steak with a thickness of about 2 centimeters and fry it on one side for an average of one and a half minutes. If the fork is stabbed in and no blood seeps out, it will be 8-rare. If the thorn is not too deep, it will take too long and turn into stone steak.

This time I used scientific methods and used a thermometer to identify the ripeness of the steak. Raw: Raw beef that is completely uncooked. This is only used on certain dishes such as beef tartar, Kitfo (Ethiopian dish) or raw beef salad. Rare: Only the surface is fried, it is gray-brown, the cross-section is blood-red, and the core temperature is about 48.9°C-120°F. Medium-Rare: The periphery is gray-brown, the cross-section is blood-red, and the core temperature is about 52.2°C-126°F. Medium: The periphery is gray-brown, the cross-section is pink, the core is still blood-red, and the temperature is about 57.2°C-135°F. Medium-Well: Most are gray-brown, the core is pink, and the temperature is about 62.8°C-145°F. Well-Done: The surface is slightly scorched, the profile is completely taupe brown, and the core temperature is about 73.9°C-165°F.

There was an empty frying pan outside the steak, and I took advantage of the beef gravy to fry garlic slices and vegetables. There is no need to add seasonings to the vegetables, they are all in the gravy.

A steak and a glass of red wine, this is life! (Smoke)