Homemade Flavor Steak
1.
This is a piece of meat on the back of a beef spine.
2.
After cleaning, wipe the moisture with kitchen paper and thin it with a blade. The knife should be fast and 1.5 cm thick. If it is thick, it will not taste good, and it will not be easy to fry. (I sliced 8 slices of this piece of meat, and 2 slices at a time are enough. The rest can be wrapped in plastic wrap and frozen in the refrigerator. The illustration is shown later)
3.
Take one slice and place it on a cutting board, beat it with the back of a knife as shown in the figure, to loosen the meat and make it easier to taste.
4.
After patting loose with the back of a knife, wrap it in egg white. (This step is a supplementary picture later)
5.
Then marinate for more than 2 hours with your own seasoning juice (the picture is the home-style flavor in the recipe), or refrigerate overnight for a longer time, and the taste will be good.
6.
It can also be marinated in black sauce overnight, or at least 2 hours.
7.
Put the butter in the pan to melt, heat the oil and put the steak in (the marinated steak is in the dry juice water, if the juice is more, it will be fried in the pan, it is easy to paste the pan), first fry one side, do not turn over and fry again On the other hand, medium-fire firepower is sufficient, because most people like 7 mature ones, so the firepower is too large, and they will not be cooked on the outside and the inside. Medium fire can guarantee the ripeness and not easy to paste. Don't use a low heat, because the steak will be old and you won't be able to chew it.
8.
Black pepper sauce flavor. Let me remind you that the steak is cooked in hot oil and cooked on medium heat. You can turn it back and forth several times to observe the color and degree of cookedness. Usually it can be done in 3 minutes, but the thicker steak can take up to 5 minutes! Don't cook it slowly over a low heat, otherwise the steak will get old. The fire is too strong, and it is easy to batter on the outside and not familiar on the inside.
9.
This is pickled in tomato sauce. Fry the steak as little as possible, or use kitchen paper to soak up the soup on the outer layer. Use a non-stick pan to fry! It is better to have a special frying steak 😂
10.
If a large piece of beef tenderloin can't be eaten at a time, wrap the sliced beef with plastic wrap and freeze it in the refrigerator.
11.
Lots of pieces, put them in the refrigerator, just in case you need them.
12.
You can also make raw cut steaks purchased online. The procedure is the same as above.
13.
Put the fried steak on a plate, it’s pretty 😄
14.
Let's put another one, let your imagination run into it!
15.
Marinate the steak the night before, put it in the refrigerator overnight, and fry it at noon the next day. It's quick and tasty!
16.
For those who are not good at frying, you can preheat the oven to 200 degrees and bake for about 10 minutes.
17.
Mainly want to leave a snow scene🙈
Tips:
1. The choice of steak meat is very important. Generally, steaks are selected from beef tenderloin, which is basically lean and tender. You can also choose fattened snowflake beef for a more fragrant taste.
2. The beef slices you cut yourself are not too thick, about 1.5 cm thick, first use a knife to loosen them, and then wrap the egg whites to make them tender.
3. Choose the method of pickling according to your own time and taste, such as buying ready-made black pepper juice, tomato juice is the most convenient, because all kinds of sauces themselves are salted, so add moderate amount of salt. The taste of black pepper sauce is the most authentic and most popular👏
4. The first choice for frying oil is tallow or butter, or vegetable oil.
5. Fry the steak in the pan, do not bring any juice, try to air dry or let it dry, otherwise it will be easy to stick to the pan.
