What is the best oil for frying steak?

Different methods are suitable for different oils. Stir-fry olive oil on high fire and butter on low fire.

Choose the right oil and follow the following six principles:

Principle 1: Never use heavy oil for a good steak. What do you mean by heavy taste? Rapeseed oil is heavy. Because good beef has its own flavor and milk flavor, all you need to do is to extract these flavors with salt. Using heavy oil is like starting a big straight road with one hand, walking across it, but you have to die.

Rule 2: Don't use butter when frying on high fire. The problem with butter is that American fried steak needs to be cooked to a smoky high temperature. At this time, the butter will be burnt in the pot and can't be fried at all.

Principle 3: As long as the oil is not heavy, it is suitable for frying steak. The main function of oil is to avoid sticking to the pot. So as long as the oil is not heavy, it does not mask the taste of the steak itself. As long as it is not lubricating oil, it is theoretically suitable for frying steak.

Principle 4: What kind of oil should be used for steaks below 4:C2 (Australia M3/ Japan A 1). Because steaks below this grade are not good in flavor and texture, what is needed is a thick oily red sauce to make up for the lack of flavor. Therefore, the taste of oil is not heavy, and its influence on the overall taste pattern is almost negligible.

Principle 5: Slow fry with small fire. Almost any oil will do, and so will butter. Because frying is slow, the temperature of the pot is relatively low, and the butter is not easy to paste. At this time, some people may want to say, just now they said to choose light oil. Because butter and milk smell so strong, you still say it is suitable. Depends on the taste Personally, I think the creamy taste of butter will make steaks below A3 (Australia M9/ Japan A3) more fragrant and delicious. And S3 (Australia M 12/ Japan A5) grade, adding butter is a waste of time, because the milk smell of steak itself will completely fry the butter. It's a bit redundant to add it at this time.

Principle 6: Use all the oil in the house. It is suitable for patients with advanced lazy cancer, and it is not necessary to explore new tastes.

There are usually two kinds of fried steaks:

American frying method: stir-fry over high fire, grill and frying pan are commonly used, and olive oil is generally used.

Japanese frying method: slow frying, that is, teppanyaki, butter, butter, or even no oil at all.

The high trans fatty acids in olive oil is actually a rumor. If the trans fatty acid content is used to judge whether the oil is suitable for frying steak. Then olive oil is undoubtedly the most suitable for frying steak. Soybean oil and corn oil, which are considered healthy, are trans fatty acids. Olive oil is most commonly used by foreign chefs to fry steaks. Extra virgin olive oil is not suitable for Chinese food, but for cold dishes.