How to cook delicious steak
Frying steak is a classic delicacy, but in order to make it crispy on the outside and tender on the inside, and full of aroma, you need to master some skills. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with a detailed analysis of the steps, techniques and precautions for frying steak.
1. Steps to fry steak
| steps | Operation | Things to note |
|---|---|---|
| 1. Selection of materials | Choose a steak of moderate thickness (2-3cm), recommended ribeye, sirloin or filet | Avoid choosing steaks that are too thin, otherwise they will be overcooked. |
| 2. Thaw | Thaw the frozen steak in the refrigerator for 12 hours in advance | Do not use hot water or microwave to defrost, otherwise it will affect the taste. |
| 3. Pickle | Marinate briefly with salt, black pepper and olive oil for 10-15 minutes | No need for too much seasoning, retain the original flavor of beef |
| 4. Fry | Heat the pan over high heat, add the steak and cook for 1-2 minutes on each side | Adjust time according to thickness and doneness needs |
| 5. Let stand | After frying, let it rest for 5 minutes before cutting. | Let the meat juices redistribute to avoid loss |
2. Tips for frying steak
1.Pot selection: It is recommended to use cast iron pot or thick-bottomed stainless steel pot, which can conduct heat evenly and maintain high temperature.
2.Oil choice: Use an oil with a high smoke point, such as olive oil, avocado oil, or refined peanut oil.
3.Fire control: Maintain high heat throughout the process to ensure that the surface of the steak quickly forms a caramel layer and locks in the meat juice.
4.Turning time: Only need to turn each side once. Frequent turning will affect the formation of coking layer.
5.Judgment of doneness:
| doneness | core temperature | touch |
|---|---|---|
| medium rare | 52-55°C | It is elastic when pressed, similar to the touch of a tiger's mouth when the thumb and index finger touch. |
| medium rare | 57-60°C | Similar to the touch of the tiger's mouth when the thumb and middle finger touch |
| medium rare | 63-68°C | Similar to the touch of the tiger's mouth when the thumb and ring finger touch |
| Well done | Above 71°C | Similar to the touch of the tiger's mouth when the thumb and little finger touch |
3. Frequently Asked Questions
1.Why is my steak always overcooked?
It may be that the heat is not enough or the frying time is too long. Make sure the pan is hot enough and adjust the time according to the thickness of the steak.
2.Do steaks need to be washed?
No need. Rinsing with water will wash away the flavor compounds and may cause cross-contamination.
3.How to make steak more tender?
Choose high-quality parts, marinate them appropriately, control the doneness, and let them rest fully after frying.
4.Do you need butter to fry steak?
Butter and spices can be added for seasoning at the final stage, but butter is not recommended for initial frying because it has a low smoke point and is prone to burning.
4. Recommended popular steak recipes
| practice | Features | heat index |
|---|---|---|
| Garlic Butter Steak | Finally add butter, garlic and rosemary | ★★★★★ |
| dry aged steak | After special aging treatment, the flavor is rich | ★★★★☆ |
| Steak in red wine sauce | Paired with red wine sauce, rich layers | ★★★☆☆ |
| Japanese teriyaki steak | Fusion of Japanese flavors, sweet and salty | ★★★☆☆ |
5. Summary
Cooking the perfect steak requires mastering the ingredients, heat, time and technique. Remember: the key is to fry quickly at high temperature, stir less, and let it rest fully. Choose different doneness and seasoning methods according to your personal taste, practice a few times, and you will be able to cook amazing steaks.
Final reminder: Pay attention to safety when frying steaks. High-temperature grease is easy to splash. It is recommended to use long-handled tongs and protective gloves. Happy cooking and delicious food!
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