Pan-fried raw-cut steak
I like to eat steak, I like to eat raw cut steak, I like to eat raw cut steak full of milky flavor. What is a raw cut steak? It is the most primitive appearance of a piece of beef, a whole piece of beef without any treatment and direct cutting and packaging, which belongs to fresh meat, which maintains the original taste of beef, with clear meat fiber and natural mellow taste. Steaks are divided into tomahawks, upper brains, sirloin, filet, according to the various parts of the cow's body...... Different parts have different textures and flavors, so just pick your favorite.
Ingredients
Cooking Instructions
-
The steak is thawed well and does not need to be cleaned!
-
Use kitchen paper to blot the blood and water, try to blot it dry
-
Smear your favorite sea salt, freshly ground or ready-made. Recently I liked this parsley garlic salt, it was very fragrant
-
Sprinkle a thin layer and pat lightly. Don't sprinkle it full, it'll be salty, really
-
Let sit for at least half an hour
-
Prepare the garlic to pat without peeling
-
Prepare butter, plain, which can enhance the flavor. The fat loss period can be done without adding ha
-
Non-stick pan, high heat. Add an appropriate amount of oil and add the garlic.
(I didn't take a closer look at the photo, and I accidentally put too much oil, so I ignored half of it) -
Fry all around, seal the edges, and fry until crispy. In this way, frying on both sides can lock in the juice and make the meat more tender
-
On high heat, fry on a flat surface for about 15 seconds, reduce the heat to low and fry for 2 minutes
-
Turn the other side, take the same step as before, turn the heat to low and fry for 2 minutes
-
Add butter to melt while frying the other side, and pour the oil over the steak with a spatula, which is fragrant
-
During the period, you can use a clip to vigorously press the middle of the steak, it is easy to squeeze the blood and the blood is also soft is 3 medium cooked, a little hard can squeeze the blood water is more soft than 5 medium cooked, a little hard no blood water and a little soft is 7 medium cooked, and the hard feeling is fully cooked. The maturity level is as good as you like
-
Wake up the steak (please ignore the extra oil I accidentally put in). That is, after frying, let it stand for 3-5 minutes, which can balance the juice and temperature inside the steak, and the overall temperature is uniform, making the steak more tender and juicy
-
Remove from the pan
-
Cut the steak first to see the direction of the muscle texture, you need to cut the texture, otherwise you will feel like chewing beef jerky by your own teeth
-
7 medium rare, very tender
-
With rice and pasta, it's good if you like it
More
The recipe of egg moon baked moon cakes is easy to use against the sky to lock this recipe
Fried noodles at home
Christmas oven dish - chicken thighs with mixed vegetables
Square red date dumplings
A chattering bag teaches the rich red braised beef brisket
Cold salad platter
Shredded potatoes and shrimp balls (snacks, low calories.)
Superb meal: Stir-fried meat with chili
Egg custard
Crayfish with garlic
Salt-and-pepper shrimp that do not spit out the shell
Valentine's Day three-color love cookies