Is there a difference between steak in western food and beef bought in the market in peacetime?

The analysis is as follows: 1 The difference may be whether it is processed or not. Steaks in western food are usually made of sweet potato flour and hammered with meat, so they taste tender than beef usually bought, because the meat is processed.

2, the practice of steak:

A. Wash the beef quickly, drain the water and drain the blood with kitchen paper. If the steak bought in the market is very thick, you can beat it with the back of a knife to make the beef softer. Frozen beef should be thawed from the freezer to the freezer half a day in advance, and the steak should be taken out of the refrigerator half an hour before it is cooked and heated to room temperature.

B. Sprinkle black pepper on both sides of the steak (it is best to use freshly ground black pepper, which is more fragrant. It is really useless to use black pepper. ), a little salt (because you can put less salt in the sauce later), then sprinkle with olive oil (peanut oil or corn oil) and spread evenly.

C, the non-stick pan is burned to smoke, and the cattle are discharged into the pan and pressed with a clamp to ensure that the beef is evenly heated. Fry each side for 1-2 minutes (the thick meat can be fried for a long time, but the thick meat can't exceed 4 minutes, otherwise the beef is too old to bite), so it is medium-cooked, burnt outside, pink inside, and there is no "bloodshot", so it is safe for small pot friends to eat.

D, the next step is to adjust the sauce, use the remaining oil of the fried steak (if it is fried before, change to a clean pot and add a small piece of butter), add the onion powder, and add the tomato powder (the steak is delicious only when it is hot, so the shorter the tomato is cooked, the better to break it with a blender). Pour in red wine, add chopped black pepper and a little salt. Stir the gravy on the steak until it quietens down and the sauce is ready.

E, with sauce, simple black pepper steak is ready!

1, steak, or steak, is a piece of beef, which is one of the most common foods in western food. The main cooking methods of steak are frying and roasting. In medieval Europe, pork and mutton were common people's edible meat, and beef was the high-grade meat of princes and nobles. Noble beef was cooked with pepper and spices, which was also noble at that time, and was eaten on special occasions to show the noble status of the owner.

2. There are many kinds of steaks, including the following four kinds and a special top steak variety (dry cooked steak):

Sirloin (filet mignon) (sirloin, sirloin)

Tenderloin, also known as tenderloin, is the most tender meat in beef tenderloin, with almost no fat. Because the meat is fresh and tender, it is very popular with friends who like to eat lean meat.

Edible skill: fry until 3, 5 and 7 are ripe.

B, rib eye steak (naked eye steak)

Beef ribs have both lean meat and fat meat. Because they contain a certain amount of fat, this kind of meat tastes better when fried and baked.

Edible skill: Don't fry it too well, 3 is the best.

C sirloin (sirloin steak, sirloin steak) (beef tenderloin)

The meat on the outer ridge of cattle contains certain fat and grease, and there is a circle of white meat tendon on the extension of the meat. The overall taste is tough, the meat is hard and chewy, and it is suitable for young people and people with good teeth.

Cooking skills: when cutting meat, cut it with tendons and don't fry it too well.

T-shaped steak

Also known as T-bone, it is T-shaped (or T-shaped) and is the backbone meat on the back of cattle. On both sides of the T-shape, one side measures more and the other side measures less. The one with more quantity is Xi Leng, and the one with less quantity is Philip, separated by ribs. Note: This kind of steak is more common in American restaurants. Because French cuisine is exquisite, it is rarely used for large and rough T-shaped steaks.

E. Dry cooked steak

Dry steaks are usually stored with top-grade naked-eye steaks for at least 7~24 days to dry. This process darkens the color of beef, softens the connective tissue of beef, and at the same time makes beef more mellow because of evaporation of some water. The design of the thermostatic chamber has an inclined plane. After air drying, put the oily part on it. After the oil melts, it will flow into the beef along the inclined plane, ensuring that all valuable gravy will be sealed in the beef.

Reference: (Baidu Encyclopedia: Steak)