Black pepper, cold steak

By VicentaLakin

Black pepper, cold steak
You like the cold steak, you like the chewy taste. I bought frozen steaks at LeFret's. I've done them twice. It's a good taste. The equivalent steaks are gonna have to double in the west restaurant. I think steaks are really simple, they're much simpler than cooking. West Cold Steak: Choosing on the ridges of the cattle, with a white band on the outside of the meat, with a strong overall oral strength, a hard flesh, a chewing of the head, and cutting the meat with the bands together, can't be overcooked, suitable for young people, with the best complication of 6-7 minutes. But this time I'm over eight, I still have a treasure, but it's still fresh and delicious。

Recipe Recommendations

  • sirloin steak a
  • pasta appropriate amount
  • onion half a
  • corn cobs appropriate amount
  • red pepper appropriate amount
  • green pepper appropriate amount
  • broccoli appropriate amount
  • eggs a
  • Black pepper seasoning appropriate amount
  • olive oil appropriate amount

Steps for Black pepper, cold steak

  • Make Black pepper, cold steak step 0
    1
    Material preparation
  • Make Black pepper, cold steak step 1
    2
    Frozen steaks are first moved to freezer cabinets so that they can be unfrozen naturally, with their fingers so light that they feel soft meat
  • Make Black pepper, cold steak step 2
    3
    A few drops of pasta and a few drops of salt are prepared to dry the asphalt, while the rest of the vegetables and vegetables are prepared to water
  • Make Black pepper, cold steak step 3
    4
    When the onion is cut in half, the hot pot is fed into olive oil, and the onion can be replaced with a softer pan
  • Make Black pepper, cold steak step 4
    5
    A little olive oil in the hot pot, keeping it in the middle of the fire and releasing cattle into it
  • Make Black pepper, cold steak step 5
    6
    It's almost 7 in a minute
  • Make Black pepper, cold steak step 6
    7
    (b) Heated the iron sheet, adding a little olive oil, then laying it on the bottom of the onion of process 4, then paste, pasta, steak and finally an egg
  • Make Black pepper, cold steak step 7
    8
    Heat it up a little bit, and then you'll get pepper juice, and you'll be squeaky hot

    • Black pepper, cold steak Make Tips

    1. About defrosting steak: Ideally, transfer the steak from the freezer to the refrigerator 6-8 hours in advance. If you defrost it directly at room temperature, the drastic temperature transition is detrimental to the preservation of nutrients and quality stability in frozen food. Furthermore, do not defrost it in water, as this will severely affect the texture; please do not open the vacuum packaging bag while defrosting to prevent the loss of juices and the natural sweetness of the beef. 2. About pan-frying steak: Do not flip the steak frequently while cooking. Sear it on one side until juices seep out, then flip and cook until you reach your desired doneness. Frequent flipping easily leads to moisture loss inside the steak, making the meat tough. Maintain medium-high heat to instantly lock in the steak's internal moisture.

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