fried steak

November 29, 2021

fried steak

A few days ago, Kuaishou hard dishes have been taught so much, today I will come to a classic ritual skill-"fried steak".

Explode, think back then, the first meal I invited my girlfriend to eat was the steak. Just like buying flowers on Valentine's Day, although clichéd, it will be vulgar a few times in this life.

Nowadays, to buy a steak of higher quality, it is not that expensive to find the right channel, and it is also convenient to fry. Recently, I will fry M7 steak for supper. Old Versailles.

Of course, there are different knack for grilling steak. If it is strict, it can also be more particular. And what I taught today is a more suitable home-style practice, and there are different responses to different pots.

But I still don't recommend using a non-stick pan for steak, so today I teach two types: flat-bottomed cast iron pan and striped cast iron pan.

I can't say that it is the perfect way to cook steak, but it is definitely one of the classic ways.

The taste is also guaranteed. After all, I have cooked so many times, I will definitely not waste your good steak.

Not much to say, let's do it.

Classic grilled steak

This article takes 2.5-3cm thick steak as an example. The steak is thawed one day in advance in the refrigerated layer of the refrigerator. After thawing, do not rinse with water, just dry it with kitchen paper.

*Knowledge point 1: The red juice on the surface is not blood, but a mixture of myoglobin and water, which is also the source of juicy taste.

Sprinkle a little black pepper, sea salt, rosemary on the surface of the steak, smear some olive oil, gently massage, and marinate for 15 minutes.

*If using a flat-bottomed iron pan*

1. The method is learned from Gordan Ramsay: Heat the pot on a high fire until it emits a little smoke. Put a little olive oil on the steak, and you will hear a nice rattling sound.

*Do not put butter in this step, use the butter last.

2. After 30 seconds, you can turn over if you observe the bleeding on the surface of the steak and the caramel color on the edges. Turn the sides once every 1 minute to evenly color both sides of the steak. Remember to seal the sides. You can choose the cooking time according to your taste. I usually fry for 5 minutes, which can reach 5 or 6 minutes.

3. Add rosemary, garlic (you don't need to peel it, just squeeze it slightly with your hands), 30g butter, and turn to low heat immediately. Raise the pot, use a spoon to pour the melted butter on the steak, repeat ten times, and remove from the heat within 1 minute.

4. Out of the pot. Leave it on the chopping board for 5 minutes to allow the juice to fully penetrate into the meat.

5. Use the remaining oil in the pan to fry the side dishes, such as potatoes, asparagus, and skewer tomatoes (also known as spike tomatoes).

6. Serve and start eating.

*If you are using a striped cast iron pan*

*Because the striped cast iron pan also pays attention to a beautiful pattern, it can't be turned over as frequently as above. I will use the A/B side to explain.

1. Heat the high heat until it slightly smokes, add a little olive oil, put the steak in the pan, fry the steak side A first, after about 30 seconds, you can observe the caramel color on the edge of the steak, you can turn it over for the first time (fried B side).

2. After frying on side B for 2 minutes, turn it over for the second time (fried side A). Note that the stripes are more beautiful with the staggered rhombus shape. Fry for another 2 minutes. Add rosemary, garlic (you don't need to peel it, just press it with your hands), 30g butter, and turn to low heat immediately. Raise the pot, use a spoon to continuously pour the melted butter on the steak, repeat ten times, and remove from the heat for one minute.

*Be sure to turn the heat to low after adding the butter, otherwise it will burn easily and make the steak too dark.