How to describe the delicious steak?

2, the texture is tough and tender, and the dry flavor is strong.

3. Although the well-done steak has no bloodshot, it is extremely tender and full of bite.

The way to eat steak is innovative, with unique taste and China flavor.

5, in addition to the tender taste, because the bones are ribbed, it is more biting when chewing.

6, soft meat, little muscle and fat, easy to digest. This beef is tender, and the oil flowers are evenly distributed in the meat. It tastes fragrant and tender, and you can feel the taste of butter.

7. Crimson beef is tender and juicy.

8, the meat is smooth and mellow, fat but not greasy, and the food is soft and mellow. When you chew a piece and your mouth is full of oil, you will feel that it is not greasy at all.

/kloc-steak cooked in 0/5 minutes. I really thought it was so delicious that I cried the first time I finished eating it ~

Authentic and perfect fried steak does not need any side dishes. Just plain fried.

Very simple raw materials and steps can be completed. If you like European and American steaks, you can try them.

Materials?

Two steaks (preferably with fat).

4-5 garlic

Thyme/thyme pinch

Two slices of butter

A little salt

A little black pepper

How to stir-fry a steak that is delicious enough to cry?

Marinate both sides of the steak with salt and black pepper (note: the steak should be placed 20 minutes in advance to allow the meat to reach room temperature)

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Prepare garlic and thyme, even without thyme. Garlic need not be peeled, just pat it to pieces.

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Hot pot, oil, be sure to enter the steak when there is a little smoke at high temperature. Add garlic and thyme at the same time.

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Fry at high temperature for 2-3 minutes, turn over, and then add butter. Pour the melted butter on the steak repeatedly with a spoon. Fry for another 2-3 minutes. There is a little pink in the middle of this one.

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The steak is served and the oil is poured on it. Let stand for 5 minutes to finish.

skill

1。 The steak must be at room temperature before it is put into the pot, so it can't be cold. Otherwise, the outside is burnt and the inside is still raw.

2。 The fried steak must be put into the pot at high temperature before it is colored. Can't stir-fry slowly. Just turn it once.

3。 Fry here for 2-3 minutes depending on the thickness of the steak. The thickness of 2-2.5cm is just right. If the steak is thick, it's best to fry it in a gridded frying pan. Otherwise, it will be too hot and tender.

3。 Stand the fat side of the steak and fry it for a while. Melt the fat, it will taste better.

4。 Butter is poured repeatedly on the steak to speed up the completion time and taste.

5。 No soy sauce or other seasonings, so the original flavor is the best.