Title: How to learn how to make steak
In today's fast-paced life, cooking food is not only a skill, but also a pleasure. As a classic dish in Western cuisine, steak is deeply loved by the public. This article will combine popular topics and hot contents on the Internet for the past 10 days to provide you with a detailed guide to learning to make steak, covering materials selection, marinating, cooking skills, etc., to help you easily master this delicious dish.
1. Analysis of hot topics and hot content
According to recent search data across the Internet, the following are hot topics and hot content about "learning to make steak":
| Ranking | Hot Topics | Search volume (last 10 days) |
|---|---|---|
| 1 | How to choose a high-quality steak | 1,200,000 |
| 2 | Steak marinated recipe | 980,000 |
| 3 | The heat control of fried steak | 850,000 |
| 4 | Steak side dishes recommended | 720,000 |
| 5 | Home version of steak making tips | 650,000 |
2. Detailed steps to learn how to make steak
1. Choose high-quality steak
The quality of the steak directly affects the final taste. Here are the common steak parts and their characteristics:
| Part | Features | Suitable for cooking |
|---|---|---|
| Filet Mignon | The tenderest meat and low fat content | Fry and roast |
| Sirloin | The meat is tight and slightly chewy | Fry and roast |
| Ribeye | Evenly distributed fat and rich taste | Fry and roast |
| T-bone | Features of both Fili and Seryl | Fry and roast |
2. Secret recipe for pickling steak
Marinating is a key step to enhance the flavor of the steak. Here are two common pickling methods:
| How to pickle | Ingredients | Peeling time |
|---|---|---|
| Classic black pepper | Black pepper, salt, olive oil, garlic | 30 minutes |
| Red wine sauce | Red wine, soy sauce, honey, rosemary | 2 hours |
3. The heat control of the fried steak
The heat is the core factor that determines the taste of the steak. The following are temperature and time references for different maturity levels:
| Maturity | Core temperature | Frying time (per side) |
|---|---|---|
| One-point-to-make (Rare) | 50°C | 1-2 minutes |
| Medium Rare | 55°C | 2-3 minutes |
| Medium | 60°C | 3-4 minutes |
| Medium Well | 65°C | 4-5 minutes |
| Well Done | 70°C | 5-6 minutes |
4. Recommended steak side dishes
Pairing with suitable side dishes can make the steak meal more abundant. Here are the common side dishes:
| Side dishes | Features | Matching suggestions |
|---|---|---|
| Baked potatoes | Tight texture, strong fullness | Suitable for all steaks |
| asparagus | Refreshing and relieved | Suitable for steak with high fat content |
| Mushroom sauce | Strong aroma | Suitable for Fili and Seryl |
3. Home version steak making tips
1.Thaw ahead of time: The frozen steak needs to be put in the refrigerator in advance to thaw to avoid thawing at room temperature to affect the meat quality.
2.Recovery:Set the steak at room temperature for 30 minutes before frying to ensure even heat.
3.Stay still: The fried steak needs to stand for 5 minutes to lock in the gravy.
4.Tool selection: It is recommended to use a cast iron pan, which has uniform heat conductivity and good thermal insulation.
4. Summary
It is not difficult to learn to make steak. The key is to master core skills such as selecting materials, pickling, heat and side dishes. Through the detailed guidance of this article, I believe you have a clear understanding of how to make a perfect steak. Why not try it and enjoy the cooking fun!
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