The practice of steak

Steak is a Western traditional diet. Domestic steaks need to understand the differences between China and the West. The biggest difference is that there is a fundamental difference in the quality of meat produced by different varieties of Chinese and Western beef. The use of domestic beef as a steak can not refer to the practice of Europe and the United States, mainly because the beef used by European and American steak is a specialized breed, very delicate, can be very tender without prior processing. There are fundamental mistakes in the spread of steak on the Internet, because not only the difference in the quality of the meat, but also the principle of the steak is also a little knowledge, the following list of steak cooking principles and simple practices for your reference.

The steak can be fried or baked, but the most effective way to make the interior tender and fragrant is to divide the production temperature into two sections.

Take frying, for example, when the steak is fried for the first time in a pan, the steak must be heated to a high temperature. When the beef is dehydrated and hardened on the surface of the beef, the Maillard reaction takes place, the color turns dark brown, and the scent is fried. Turn the beef side up before zooming and fry the other side dark brown. This stage is to create the flavor of steak.

The second stage is to let the interior mature, and try hard to make the external hardened temperature not too high, resulting in a large difference in the temperature difference between the meat and the table. There are two methods at this time, one is to use the original pan into a small fire to continue frying, but need to turn over, 1 minute or so, let the heat slowly into the beef. The second is to use a low-temperature baking oven, so that the heat from all sides of the stable heating meat (this method is a restaurant approach). This stage can make the internal temperature of the meat high and ooze gravy.

The time it takes to cook a steak varies according to the height of the beef, the cooking utensils, and the firepower of the cooker. Other people's standards cannot be directly copied, and the most reliable one still needs to be tested.

As for soft tenderness, if the meat itself is not good, it needs to be marinated. Using an acidic liquid (yoghurt, vinegar), salt water, or tender meat powder can soften the meat.