I want to cook steak at home. Has anyone done it at home? Ask for a method. .

Sirloin Steak with French Mushroom Sauce Ingredients Sirloin steak, French mushrooms, potato cubes, yellow sauce, thyme, minced onions, minced turnips, butter, salt, pepper, red wine

Method (1) Marinate sirloin steak with salt, pepper, thyme and red wine.

(2) Boil the potato pieces, fry in butter until golden brown, add salt and pepper to taste, and sprinkle in minced coriander.

(3) After sautéing the minced onions with butter, add French mushrooms, red wine, and yellow juice, and cook over low heat until the mushrooms become soft and the juice becomes thick, which is the French mushroom juice.

(4) Fry the marinated sirloin steak to the required maturity, take it out and put it in a basin, top it with potato cubes, and pour in the French mushroom sauce.

Ingredients for black pepper steak: 1 piece of beef, half an onion, 2 garlic heads, 1 small piece of butter, a little black pepper

Method 1.1. Cut the beef into half palm-sized pieces If it’s lumpy (just 1 piece for each of the 4 people in my family), use a glass bottle or meat hammer to loosen it. I used a rolling pin, but maybe I didn’t have enough strength to loosen it enough. 2. Sprinkle salt and black pepper powder on the meat, and rub it on both sides. Evenly, marinate for an hour or two 3. Chop the garlic and onions

2.4. Heat the pan with butter, wait until the oil melts, arrange the steaks, and fry over slow heat until the maturity you want (I fried the steak very well) Relatively raw) 5. Put the steak on a plate, use the remaining oil in the pot to sauté the chopped garlic and onion until fragrant 6. After the chopped onion is soft, add a bowl of water and bring to a boil, add a few drops of wine, and then season with salt and black pepper Season with powder and stir-fry slowly until it becomes a thick sauce. 7. Pour the boiled black pepper juice onto the steak.

Lazy Man’s Steak Ingredients: 2cm thick steak (sirloin, fillet, or ribeye) ), sea salt, freshly ground black pepper

Method: Move the 2cm thick frozen steak from the freezer to the refrigerator one day in advance, take it out one hour before frying and place it at room temperature (if it is a chilled steak, then Just leave it at room temperature)

Set the oven to about 50 degrees and preheat the dinner plate

Thick-bottomed frying pan (must be thick-bottomed to store heat, I use grill pan, the ribbed kind) on the induction cooker, heat at 200 degrees for 3-5 minutes, without adding any oil

Use a kitchen towel (not an ordinary napkin) to absorb the juice on the surface of the steak

Sprinkle a small spoonful of sea salt on each side of the steak and apply it with your hands

Put directly on the baking sheet, first for 1 minute on side A, flip with a spatula for 1 minute on side B, and then flip ( Note that in order to obtain beautiful patterns, the angle of the steak flipped this time in the pan must be the same as the first time) Half a minute for side A, half a minute for side B

Put the steak into the heated plate medium, sprinkle with freshly ground black pepper, put the pot into the oven (the temperature is still about 50 degrees), and put it in the oven for 5 minutes (so that the steak can absorb the gravy just fried), a perfect juicy medium You can enjoy the rare steak

Ingredients for Swiss fried steak: 300 grams of American steak, 20 grams of chopped pecan kernels, 10 grams each of carrot sticks and cucumber sticks, and 3 grams each of tomatoes, lettuce, and red pepper shreds. Seasoning: 20 grams of Lee Kum Kee seafood sauce, 10 grams of Lee Kum Kee Zhuhou sauce, 30 grams of walnut sauce (available in the market, has a faint walnut aroma, and is used the same as seafood sauce), 5 grams of garlic oil, 2 grams of oyster sauce, 4 grams of light soy sauce, new 13 grams of Tianmanas (oak type) wine, 1 gram each of mustard and beef powder, 2 grams each of brown sugar and peanut butter, 15 grams of cornstarch, 0.5 grams of pepper, and 20 grams of salad oil.

Method 1. Mix garlic oil with hoisin sauce and Zhuhou sauce, put it into a pot and stir-fry over low heat until fragrant. Add chopped pecans, oyster sauce, peanut butter, 3 grams of light soy sauce, 10 grams of wine, mustard, and brown sugar. , beef powder and stir-fry together, take out of the pan and set aside.

2. Marinate the steak with 1 gram of light soy sauce, pepper, and 3 grams of wine for 30 minutes. After marinating, pat the surface with cornstarch.

3. Put salad oil in the pot, and when it is 50% hot, put in the steak and fry it for 3 minutes until it is cooked. Add the walnut sauce and fry it for 1 minute until the flavor is absorbed. Take it out and put it into a basin. Garnish with carrot sticks, cucumber sticks, tomatoes, lettuce, and red pepper shreds.

Ingredients for delicious curry steak: 4 slices of steak, 1 potato, 1 small carrot, 5 tablespoons of water; half a tablespoon of cooking wine, 3 tablespoons of curry powder, half a teaspoon of salt, 1 teaspoon of sugar, water 1 cup

Method 1. Wash the steak, cut it into small pieces from the middle of the bone, add seasonings and mix well, marinate for 20 minutes,

2. Use a pan to add a small amount of Slightly fry both sides of the oil and serve;

3. Dice the onion, peel and cut the potatoes and carrots respectively. Use 2 tablespoons of oil to sauté the diced onion until fragrant, then add the curry powder and stir-fry together, then Add carrots, potatoes, and other seasoning ingredients and bring to a boil;

4. Reduce heat and simmer for 10 minutes, then add beef short ribs and stir-fry until the soup dries up and becomes thick. , then turn off the heat and serve.

Red wine filet mignon ingredients: 2 pieces of filet mignon, freshly ground black pepper and salt, 4 tablespoons of Italian vinegar, 4 tablespoons of dry red wine

Method 1. Place on both sides of the steak Sprinkle all with salt and black pepper.

2. Heat a frying pan over medium-high heat, add the steak, and cook for one minute on each side until browned. Reduce heat to medium-low and add balsamic vinegar and red wine. Cover and cook for 4 minutes on each side, brushing with a little oil when turning steaks.

3. Place the steaks on 2 heated plates and brush some seasoning on each steak.

Ingredients for frying steak: 1 steak (300g), 3 tablespoons of finished steak juice (45ml), 2 teaspoons of olive oil (10ml), 1 teaspoon of brandy or whiskey (5g)

Pour olive oil into the frying pan, put the steak, fry each side for 30 seconds and then fry it several times. If there is fat, fry it for a while longer to let the fat seep out. When the pot is about to start, add brandy or whiskey.

Put the steak into a plate with mashed potatoes and pour the ready-made steak juice. Boil the broccoli in water for 1 minute until cooked and place on a plate for decoration.

Sirloin Steak Ingredients: 200 grams of sirloin steak, 40 grams of potato cubes, 40 grams of carrot cubes, 2 tablespoons of salad oil, 120cc of black pepper sauce, 1/2 tsp of salt

Method 1. Take a soup pot, pour an appropriate amount of water and bring to a rolling boil. Add the potato cubes and carrot cubes and blanch them over high heat. Take them out and set aside.

2. Take a pan, pour in salad oil and heat until slightly simmering. Add sirloin steak first, sprinkle salt on it, fry over high heat for about 1 minute until set, then turn over. , reduce the heat to low and fry until the desired doneness, remove from the pan and arrange on a plate.

3. Arrange the potato cubes and carrot cubes from Step 1 on the plate of Step 2, and finally top with black pepper sauce.

Ingredients for grilled tomato filet mignon: 1. One piece of American filet mignon, 160 grams 2. Chopped red tomatoes (canned) 2 pieces 3. Nine-layer tower (chopped) 2-3 sticks 4. Garlic ( minced) 2 pieces 5. 1 tablespoon olive oil

Method 1. Fry the filet mignon to your preferred doneness and then place it on the main dish

2. Take out a little olive oil and sauté minced onions and mushroom slices. After the mushrooms soften, pour in a little white wine

3. After the alcohol evaporates, add fresh cream

4. Concentrate Make it semi-thick and season it appropriately to make a sauce. Pour it over the steak and serve.

Ingredients for Black Grilled Steak: 175 grams of tenderloin steak, 2 tablespoons of olive oil, appropriate amount of salt and freshly ground black pepper, and season to taste Use, 8 heads of garlic, crushed, 4 stalks of fresh rosemary

Method: 1. Preheat the oven over high heat.

2. Brush both sides of the steak with a little olive oil - this is so that the steak does not stick to the grill; then sprinkle with salt and pepper. Rub garlic on both sides of the steak and marinate for 15 minutes.

3. Place the steak on the preheated oven, turn it over after 30 seconds (this is to prevent this side from being burnt); put a little rosemary on top; then grill each side for 7 seconds Minutes, or grill as cooked as desired. Remember to remove the rosemary before turning; put it back on the meat after.

Red wine honey steak ingredients: One piece of steak, a little olive oil, 30 grams of butter, half an onion (chopped into minced onions), half a cup of red wine, 1 tablespoon of honey, 1/2 piece of beef essence ( Break into pieces and use), appropriate amount of assorted vegetables, a little French coriander (chopped), a little crushed salt and black pepper

Method 1: Blanch the assorted vegetables in hot water, drain the water, and stir in the olives oil and salt and French parsley. spare.

2. Spread salt and pepper on both sides of the steak. After the pan is hot, pour in olive oil and fry over high heat until both sides are browned. Then turn to medium heat and fry to the desired level. Then take it out and let the steak "rest" for a while (according to the standard rest time of 5 minutes for each inch of steak). This process is to give the steak time to reabsorb its juices. If you eat it right away after frying, the delicious juices will flow onto the plate once you cut it with a knife. Boil the sauce and filter the sauce through a strainer

3. While the steak is resting, make the sauce. Use the pan you just used to fry the steak (no need to wash it), melt the butter (you can also use no butter, just use the remaining oil from the steak), sauté the onions, pour in red wine (you can also add a little water to cook), and add beef essence , cook until the juice is thick, remove from the heat, use a strainer to remove the chopped onions, leaving only the juice. Then mix the honey into the sauce.

4. Place the assorted vegetables on a plate, top with the steak, and pour the sauce over it.

Ingredients for German-style grilled steak: 500 grams of clean steak,

Seasoning: salt, sugar, pepper, soy sauce, wine, appropriate amount of MSG

Method ① Steak Pat it with a knife and marinate it with salt, sugar, pepper and other condiments for half an hour;

②Put the steak on the grill and bake it in the box for 25 minutes, then flip and bake for 10 minutes.

File mignon ingredients: 1 piece of filet mignon, 2 asparagus, 2 carrots, 2 corn shoots, 2 chives, 1/2 green onion, 1 garlic, 1 shallot , 1/2 stick of chili, 100㏄ of stock, appropriate amount of cream, 2 tablespoons of sand tea sauce, a little pepper, a little salt

Method 1. Wash the filet mignon, remove the oily tendons, and trim the appearance. Tie with green onions and marinate with sand tea sauce, stock, pepper and salt for about 20 minutes.

2. Wash, peel and cut the carrots into small pieces, wash and cut the asparagus into sections, wash the corn shoots and mushrooms, blanch them in boiling water until cooked, remove and place on a plate.

3. Heat a pot, add a small piece of butter to heat, put the filet mignon from Step 1 into the pot, and fry over low heat until both sides are about medium rare.

4. Place the filet mignon from step 4 in a 200℃ oven and bake for about three minutes until the steak is medium-rare. Then take it out and place it on the plate set in step 2.

5. Wash and mince the garlic, wash and mince the shallots, wash and cut the green onions; heat another pan, add minced garlic, shallots, chopped green onions and sand tea sauce and saute until fragrant, then add the stock After boiling, thicken the gravy with cornstarch water until thick, then pour it on the steak in Step 4.

Ingredients for rib-eye steak: One piece of rib-eye steak (about 400 grams), half a spoonful of black peppercorns, 20 grams of butter, 2 grams of salt

Method 1. Put the steak in a plastic bag Break the tendons so that the meat will be more tender and will not shrink when grilled;

2. Grind some black pepper and sprinkle evenly on both sides, then apply butter and salt, massage and let rest for 30 minutes ;

3. Preheat the oven to 220 degrees, put the steak into a thick baking pan, and bake the middle layer with upper and lower heat for 10 minutes;

4. Flip and bake for another 8 minutes, until it is done .

If you like to eat something tender, the time can be shortened to (8 minutes on one side, 5 minutes on the other side);

5. Put the steak on a plate, use the remaining temperature in the baking pan to cook the butter, and cook in 2 tablespoons Red wine, and finally pour it evenly over the grilled steak;

6. Cut it and eat it, the steak is very delicious!

Ingredients for pan-fried red wine T-bone steak: 1. 400 grams of American T-bone steak 2. 30 grams (shredded) 3. 1/2 cup of red wine

Seasoning : 1. 1 tablespoon of olive oil 2. Salt and pepper to taste 3. A little yellow butter

Method 1. Season the T-bone steak appropriately

2. Heat the pan After the bone steak is fried to the desired doneness, take it out and place it on the main dish

3. Sauté the onions and bacon shreds in the pan, and then pour the red wine after softening

4 .After the alcohol evaporates, add a little yellow butter to make gravy. Season it appropriately and pour it on the T-bone steak.

New York Steak Ingredients: One piece of New York Steak, 40g of butter, red wine 2 tablespoons, 1/8 teaspoon of thyme, 1/2 teaspoon of chopped garlic, appropriate amount of black pepper, appropriate amount of sugar, appropriate amount of salt

Method 1. Trim the steak to remove the fat and set aside.

2. Sprinkle red wine, thyme, chopped garlic, black pepper, sugar, and salt evenly over the steak in Step 1 and marinate for 10 minutes.

3. Heat the butter in a pan over medium heat until it is 8 minutes hot, then turn to medium to low heat and fry the steak from step 2.

4. Fry each side for about 2 and a half minutes, until the skin of the steak turns golden brown and the doneness depends on personal preference.

Lavender sirloin steak ingredients: 250 grams of American sirloin steak, 1 fresh lavender plant, 10 grams of lavender leaves, 50cc of red wine, 100cc of beef gravy, 10 grams of foie gras

Method 1. Add 100c.c. of beef gravy to 50c.c. of red wine and 10 grams of lavender leaves, heat, and concentrate into 100c.c. of sauce.

2. Fry the American sirloin steak on both sides over medium heat until it is 6 minutes cooked.

3. Put the foie gras into the sauce of Step 1, and top it with the grilled American sirloin steak.

4. Decorate with fresh lavender leaves.

Ingredients for Grilled Onion Steak: 4 slices of beef short ribs, 100 grams of onions, 3 garlic cloves, appropriate amounts of red wine, black pepper sauce, and butter.

Method 1. Peel and slice garlic, peel and shred onions, blanch beef short ribs in boiling water and drain.

2. Heat the butter in a wok, add garlic slices and stir-fry until fragrant, add beef short ribs and fry briefly, then add red wine and black pepper sauce and stir-fry evenly, wrap it in aluminum foil, and serve on the grill plate.

3. Place the baking sheet in the oven and bake at 250 degrees Celsius for 20 minutes. When cooked, take it out and put it in the tray.

Tuscan top steak ingredients COOK100 seasoning (available in supermarkets or online), 250 grams of sirloin, 100 grams of broccoli, 2 chives, one egg, and one tomato

Ingredients Processing: Wash the beef and cut into thin slices, about 2 cm thick. Use the back of a knife to gently pat it apart. Usually the ones bought in supermarkets are thicker, so you can cut them open in the middle.

Marinate: Add COOK100 Tuscan Top Steak Seasoning and an appropriate amount of water, marinate for 2-4 hours. It is best to leave it in the refrigerator overnight to make it taste better.

Fry: Heat a small amount of oil in a pan and add marinated steak. Flip the steak repeatedly and place it on a serving plate when it is cooked through (according to personal taste). Fry the fried eggs and put them on a plate.

Cut tomatoes and broccoli for decoration.

Steak Wellington Ingredients:

Beef tenderloin 760g, trim off excess fat, trim the shape into a rounder shape, tie it with cotton rope

4 tablespoons (tbsp) of mustard (English mustard), ordinary mustard is also acceptable, but do not use French Dijon Mustard

6 slices of prosciutto (prosciutto)

Puff pastry sheet (25cm x 25cm), refrigerated, take out only when used

Salt (salt) 1/2 tsp (tsp)

Black A little black pepper

A little flour

Olive oil 1 tsp

Egg yolk 2 pieces, broken up

Ingredients:

1 tsp butter (tsp)

Half onion (onion)

4 Portobello mushrooms (about 250g), cut into strips, add salt, and puree with a food processor

1 tsp brandy (tsp)

Foie gras pate (foie gras pate) 120g, optional, Liver paste can be used instead

Method 1) Melt butter in a pot, add diced onion and stir-fry over medium heat until soft. Add the chopped mushrooms and brandy and stir-fry for 8-9 minutes until the juice dries up. After it cools down slightly, add the foie gras, mix well, and put it on a plate until it cools;

2) Sprinkle salt and black pepper on the surface of the steak, put it in a hot oil pan, and fry each side for 1 minute on high heat to brown. After taking it out of the pot, let it cool, remove the cotton rope, and evenly apply a layer of mustard sauce on the surface;

3) Spread the plastic wrap flat, and lay ham slices on top, and the ham slices should overlap. Use a spatula to smooth out the trap, place the steak in the middle, wrap the steak tightly with plastic wrap, and refrigerate it for 15 minutes to set the steak into shape;

4) Spread the puff pastry and sprinkle some dry flour on it. Brush the sides with egg yolk liquid, put the steak with the plastic wrap removed, wrap the steak with puff pastry, seal it downwards, and place it on a baking sheet lined with parchment paper;

5) Brush the surface of the pastry with egg yolk liquid, add some leftovers for decoration, and refrigerate for 15 minutes;

6) Place the steak in the oven and bake at 400F for 30 minutes, until the surface of the pastry is golden and crispy. Let sit for 10-15 minutes before cutting and eating. The grilled steak is Medium rare, and the cross section of the meat is pink. It can be eaten with Madeira or red wine sauce