I watched a video uploaded on Weibo two days ago [British Michelin chef teaches you to fry the perfect steak] I tried it tonight, it ’s really good! It ’s crispy on the outside and tender on the inside, and there will be no bleeding water (gravy) Situation.
|Ribeye or sirloin steak|
|Black pepper||a little|
|Oyster sauce||The right amount|
|sugar||The right amount|
The first step is to put the purchased beef steak on the drying net, put a tray under the refrigerator to let the meat dry, it is said that the meat will be firmer and rich in flavor, provided that your refrigerator does not have odor …
Take the steak from the refrigerator and put it at room temperature.The steak under the hot pot is hot enough to be smoked. The fast fire makes the surface temperature very high, and the meat inside is very tender, basically 15 to 20 seconds. Be careful of hot oil when frying
Salt can be added in the process of frying, but other seasonings will wait until the end, or the fire will immediately paste the pot!
How do you know if the steak is cooked? At this time, please use a food thermometer to insert it into the center of the steak. It is cooked at 45 degrees for three minutes, 55 degrees for five minutes, and 65 degrees for fully cooked. At 5 degrees, let the steak rest for 5 minutes, which will leave the gravy in the meat, this time we will make the sauce.
Stir-fry the onions until they change color, add barbecue sauce or oyster sauce and sugar, add black pepper grains, and the delicious sauce is ready!
Because it is a trial version, the process picture is not taken, I will make it up next time!
The color is dark, but there is absolutely no paste … the meat is tender! The fat part is very fragrant after being heated at high temperature ~