How to marinate steak to make it tender

Steak is mostly eaten by frying. Some people like it 90% rare, some like it medium rare, but some people must eat it well done. The steak needs to be marinated before frying. Use various seasonings to marinate for a period of time to allow the flavor to penetrate into the meat, making the fried steak more delicious. If you want to eat tender steak, the marinating method is very important. So, how should you marinate steak to make it tender?

In fact, steak itself is a Western dish, and Western food is very particular about ingredients. Western food is said to be particular about seasoning, while Chinese food, especially Sichuan and Hunan cuisine, tends to change the taste. This is the reason.

1First, to make steak, you need a good piece of meat. All domestic beef is terrible, it cannot be used to make steak. Because no matter how well done it is, it will be impossible to bite it if you just fry it. It is recommended to use USDA PRIME grade Angus Beef or Wagyu Beef.

2Secondly, the imported beef purchased by China is all frozen. If you buy them piece by piece, ask the store to cut them for you in advance. If you buy a whole steak, you need to slice it yourself. The thickness is maintained at 2.5-4cm, and usually each piece is 3cm. Don’t buy the ones sold in supermarkets, which are only 1CM or 1.5CM thick. They will be cooked once fried and will not be juicy inside.

3. Furthermore, put the frozen steak in the refrigerator for 10 hours. This is called natural thawing. Then leave the steak at room temperature for 1 hour to allow the center of the steak to warm up. Never fry the steak when it is frozen, do not wash it, and do not soak it in water. . .

4 Next, it can be divided into pickled and unpickled types.

If you don’t want to marinate, wipe the surface dry with kitchen paper and sprinkle enough salt and crushed black pepper on the surface. Use coarse-grained sea salt or rock salt. Black pepper should be freshly ground. The salt should be sprinkled more and unevenly. Then pour some olive oil on it and spread evenly. This way you can wait for it to be put into the pot.

For marinating, sprinkle the steak with crushed black pepper, two sprigs of fresh rosemary, 2-3 crushed garlic cloves, and a pinch of olive oil. Rub all four seasonings on the steak a few times and let it sit at room temperature for 30-60 minutes. Add salt before cooking.

remember. Salt should not be added too early. Steak does not need to be pickled with salt like the Chinese do. If salt is added too early, the moisture will be extracted and the steak will be very dry.

5Then, start burning. A frying pan is a must.

The pot must be very, very hot first. Big fire. When it starts to feel hot, the oil is already on the steak, so you can put it directly into the pan.

If you use a frying pan, flip it every 25 seconds. If you use a grilled pan, flip it as little as possible to achieve a good pattern.

If you are marinating the steak, add the garlic and rosemary to the pan and fry them for 3 minutes.

Generally, a 3cm thick steak can be cooked to medium rare after 10-12 minutes of frying. Center temperature 55 degrees. 65 degrees is fully cooked.

6 Before serving, you can put a piece of butter in the pan to give it some color. Butter must be added at a later stage, as it will turn black, bitter and caramelized if added too early.

7Finally, the food needs to be left to stand after being taken out of the pot. Let the steak rest for 5-10 minutes without cutting it. In this way, the juice will return to the cells, and blood will not flow out when you cut it with a knife. Drizzle steak with lemon juice. That's it.

Reliable steaks will not use black pepper sauce, as this sauce is too strong and dominates the guest's taste. It is usually a sauce specially made by domestic steakhouses to cover up the poor taste of junk steaks.

The three best companions to steak are crushed black pepper, salt and lemon juice.