Authentic Western steak recipe

Dry the steak with kitchen paper, evenly spread with oil, sprinkle with salt and pepper. If you have some Western-style spices, such as thyme, oregano can also be sprinkled a little to add flowers, if not, it does not matter and does not affect the final result. Marinate like this for one hour. Note that the last 30 minutes should be left at room temperature to allow the steak to come to room temperature.

2. Heat a frying pan, very hot. Then put the steak down. Fry on high heat for 3-4 minutes.

3. Turn the steak over and continue to cook for about 3 minutes on high heat.

4. Sauce Preparation

a, the sauce of Western food is extremely elaborate and varied, in fact, as long as you pick the simplest way to achieve the purpose of delicious, anyway, their own home to do there is no need to copy the complexity of the Westerner.

b, steak after the pot, the oil inside the pot is actually left in the rich flavor of the steak in it, thrown away, it is a pity, to use it as the production of sauce is an excellent raw material.

c. In the hot skillet where the steak was browned, add the chopped onion and garlic, sauté, and add the beef broth and bring to a boil. Use cornstarch to slightly increase the thickness of the liquid, seasoning can be. It's very convenient. Of course, you can add any of your favorite spices or ingredients to it.

Pour over the top of the steak.

With some vegetables, it's nice and balanced.

Cut open and look at the inside, the meat is not too old, not too tender, just the way I like it, hehehe.

The steak was so good that it took three of us to finish it.

Cooking tips

Tips for choosing a steak:

1. The first thing you need to do to get a nice, tender steak is to buy the right kind of steak.

2. There are many parts of the cow, and different parts are suitable for different cooking styles. The meat used to sear a steak needs to be extremely tender and of high quality. The legs, chest, belly, shoulder and part of the butt are not suitable for steak, although some parts are called steak, such as Swiss steak.

3. The best meat is on the back and loin of the cow. The 7 Ribs on the back, and down the loin to the section near the rump, concentrate the beef's tender T-bone, New York steak meat, whole roasts, rib-eyes, Filet Mognons, and other top-quality, tender cuts of beef.

4. I bought beef from the loin (Striploin), which is the part of the cow that can be used for New York Steak.

Frying steak tips:

1, frying steak time control

Friends often say that steak frying a few minutes is just right?

First of all, everyone's favorite degree of tenderness is different, and secondly, the thickness of each piece of steak is different, even if the frying time to the same degree of tenderness is different.

How do you know how far you've seared the meat on the inside? Here's a tip: Press the meat with your hand to feel how tender it is. The softer it is, the more tender it is, and the tougher it is, the older the meat is.

A little more figuratively speaking, their left thumb gently pinch the index finger, the right hand index finger press the left thumb below the palm of the meat feel, then the palm of the meat is soft, almost equivalent to the softness of the steak 2-3 minutes cooked.