At the end of the year, I always want to have a big meal

For most babies, as long as you choose a good steak, you don’t need too much skill to get a sumptuous dinner.Save money and worry

But when I went to the supermarket, I was dazzled when I saw the dazzling array of meat. What should I do when I go home without wasting food?

The captain of this article will share the following four points,To help you complete the steak

1. The types and taste of common steaks

2. Grade of steak in supermarket

3. Three methods

4. How to judge maturity

Types and choices of steak 

Would you choose so many steaks in the supermarket?These are four common types of steak

 

01. Philip (Fillet/Tenderloin)

 

This piece of beef is located in the waist of the cow and is wrapped in the belly of the cow, so it is rarely used.Is the whole cowSoftestThe part is also what we commonly call Chinese tenderloin.The aroma of the beef itself is not fully displayed,Thinner.Almost no fat, The juice is too little.It is my favorite part. The meat is sweet and tender, with low fat content. I personally don't like the oily feeling very much. 3, 5, and 7 are all suitable. Three-point maturity can best highlight the characteristics of this part.

02. Sirloin

The sirloin is the outer ridge of the upper loin of the cow, with a clear fat on the edge, which can be fried uprightInspire the scent of butter, Smells super attractive.The meat in the middle part is slightly tender, and the texture of the meat is a bit more complex and slightly chewy.Commonnew york strip It is also a type of Sirloin.

03. Rib-eye

The naked eye is a small boneless meat at the end of a beef rib, both in the middle and the edgesRich in fat, There will be some muscles, which are common partsChewyYes, the taste is the richest.After heating and melting the grease in the middle, there is a"Burst"a feeling of.It is generally the favorite part of gourmets of all walks of life.

04. T-bone steak (T-bone)

T bone isCombination of Sirloin and Philippine.As the name suggests, this steak has a T-shaped bone.The longer side is Serang, and the shorter one is Philip.The portion is relatively large, not the above three common ones, it can be used at family gatherings.

 Supermarket steak grade 

How to distinguish between good and bad steak?

If I tell you, you have to watchThe snowflake of the steak, the texture of the meat, the age of the cow, the technique of the butcher……

This is a bit too abstract, it's hard to say a clear standard.USDA (United States Department of Agriculture)I have chosen for you.These three are the most common three grades of steak in supermarkets, and you can buy them on demand

USDA Prime

It’s the highest level of meat, usually age9-12 months "small fresh meat",internalVery rich in fat.Full scent. only3%The steak can be rated as Prime-level steak by the USDA.

USDA Choice

This kind of thing is more common in steak, which has less fat than Prime, butThe taste is also very tender.Has the aroma of beef itselfJust add a little rosemary to taste, it’s enough for daily eating.

USDASelect

belongLow gradeThe beef steak has less juice, less fat, and lacks the aroma of the beef itself. It needs heavier seasoning. It is suitable for Xiaobai who wants to practice his hands or those who have strict fat control.

 Cooking methods 

The frozen steak is too cold and very hard, preferablyMelt at room temperature for 30minOperate again.Steak can’t be washed, before operationUse kitchen paper to absorb moisture on the surfaceJust fine.

01. Frying method

This is the most common practice, which is to fry directly in the pan.

1. The steak must be served before fryingSprinkle salt and black pepper on both sides, You can start frying after a while.

2. Be sure to addVegetable oil, Soybean oil and olive oil are fine, but peanut oil is not recommended because its fragrance is too strong.ifIt is very rich in oils, Snow is very very good beef without oil.

3. After refuelingHeat the pot, It must be the temperature at which the meat makes a sound

4. Fry on each side40 seconds to two and a half minutesAround, the length of time is determined according to the thickness of the steak and the desired degree of maturity.

Fry twice on each side to ensure that each side is not too burnt and the meat in the middle can be better heated.

5. When it is almost ready to fry, add butter, garlic, and rosemary to the pan,Spoon on the steak after melting.If it is beef with a strong flavor, you can put less or no garlic and rosemary.

6. Don't rush to eat after frying!Wake upIs very critical.Put the meat on the board and let it stand for 5 minutes, so that the juice of the meat will come out, and it will be super tender and delicious.

02. Sous Vide

It is inevitable that it will be raw in the middle of frying, and it is more difficult to get some thick steaks.If you like to eatMore familiar in the middleOf, or to deal withChunks of meatFor example, when making Wellington steak, you can use low-temperature slow cooking.this wayThe most friendly to novicesOf butTakes a long timea little

1. Sprinkle black pepper and salt on both sides of the beef, add butter, garlic, and rosemary togetherVacuum bag.If there is no vacuuming machine at home, find a sealed food bag and squeeze out the air as much as possible.

2. Then putConstant temperature 54 degreesBath in the water, about45-50min.This method is very suitable for novices, basically there will be no mistakes, the meat will be very tender, and a slightly longer time will not significantly affect the taste of the meat.

3. The pot with constant temperature water bath is more expensive. I will teach you a little trick, which can be replaced by a rice cooker at home.Put in a pot of water, cook to 54 degrees (the temperature needs to be measured here), then turn onKeep warm mode.Or unplug the power directly, Let the meat lie there for about 50 minutes.

4. After taking it out of the water, quickly put the beef on the hot pan and fry it on both sides.Fry to all sidesYou can do as much as you want, because it has basically reached the desired level of maturity.

5. It is still necessary to wake up the meat after frying.

03. Slow roasted and fried (reversed sear)

Some people call itthe bestThe way to cook steak,Low technical requirements, The heating inside and outside is relatively even.

1. Preheat the oven to160 degrees, Put the meat wrapped in salt and black pepper into the roast for about five minutes, and roast both sides until it becomes slightly dry and discolored to lock the moisture in the meat.

2. Adjust the oven to90-135 degreesOn the other hand, if the meat is larger, lower the temperature because it takes longer to heat up.

3. Heating40-60minAround, if there is a thermometer, the temperature of the meat core reaches52 degreesWhen it is in the most perfect state.Generally, it takes 5 minutes for a 60cm steak.

4. Put butter, garlic and rosemary in the pan, and fry the beef until it is burnt on both sides

5. Wake up the meat for 5 minutes, preferably longer for 8-9 minutes, and then you can eat it!

Meat fried this waySoft and juicy,alsoFull of beef aroma.

 Steak maturity 

Finally, I will tell you a quick and effective method to judge the maturity of the steak.

rare one mature

medium rare three mature

medium five mature

medium-well seven mature

well-done

I personally like 5 minutes of ripeness the most, you can eat itCharred beef outside, Can eat insideThe tenderest beef just cut off.Personally, I am still a little bit resistant to bloody beef, so half-ripe is just right for me~

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The picture below touches the hand through different gesturesHardnessYou can tell what the steak should be with the corresponding maturity~

Have you all learned it?Go to the supermarket and pick a piece of meat you like and practice.

❤️

Text｜Anastasia

Picture｜From the Internet

Edit｜Anastasia

This article is an original article about foodie,

It only represents the position of eating goods and does not involve any commercial interests.

For transmission and reference purposes only.

Does not constitute a recommendation for any behavior.

❤️ Hope everyone bodyhealthy

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