How to fry beef eye steak
Recently, cooking food has become one of the hot topics on the Internet, especially how to fry a perfect beef eye steak, which has triggered widespread discussion. This article will combine the hot contents of the past 10 days to analyze the fried methods of beef eye steak in detail and provide structured data to help you easily master this cooking skill.
1. Characteristics of beef eye steak
Ribeye is the meat on the ribs of the beef. It is named after a piece of oil in the middle, which looks like the eyes. Its characteristics are tender meat, evenly distributed oil and flowers, and rich taste after frying, making it one of the first choices for steak lovers.
| Features | describe |
|---|---|
| Meatiness | Delicate and juicy |
| Oil flower | Even distribution |
| Taste | Rich and layered |
2. Preparation before frying
1.Select materials: Choose a beef eye steak with a thickness of 2.5-3 cm to ensure that the inside and outside are heated evenly during frying.
2.thaw: If it is frozen steak, it should be put in the refrigerator 12 hours in advance and thaw slowly to avoid damage to the meat.
3.Seasoning: Remove the steak from the refrigerator 30 minutes before frying and leave it at room temperature. Sprinkle salt and black pepper on both sides evenly and press gently to help taste.
| step | time | Things to note |
|---|---|---|
| Select materials | - | Thickness 2.5-3 cm |
| thaw | 12 hours | Refrigeration room slowly thaw |
| Seasoning | 30 minutes | Set at room temperature, sprinkle salt and black pepper |
3. Frying steps
1.Hot pot: Choose a cast iron skillet, preheat over high heat until slightly smoked, and add a small amount of high smoke-lit oil (such as sunflower oil or avocado oil).
2.Fry: Put the steak into the pot and heat it up throughout the whole process. Fry the first side for 1.5-2 minutes, then fry for 1.5-2 minutes after turning. Adjust the time according to thickness and personal preference.
3.Side frying: Clip the steak with a clip and fry the grease on the side for 10-15 seconds to stimulate the fragrance.
4.Stay still: Place the fried steak on a warm plate and let stand for 5 minutes to redistribute the gravy.
| step | time | temperature |
|---|---|---|
| Hot pot | 2-3 minutes | Fire to smoke |
| Fry | 1.5-2 minutes per side | The fire |
| Side frying | 10-15 seconds | The fire |
| Stay still | 5 minutes | - |
4. Maturity judgment
The maturity of the steak can be judged by the touch or the thermometer. Here are common maturity criteria:
| Maturity | Core temperature | Touch |
|---|---|---|
| Three-point mature | 52-55°C | Soft and elastic |
| Five points mature | 55-60°C | A little resistance |
| Seven-point mature | 60-65°C | More hard |
| Fully familiar | Above 65°C | Very hard |
5. Matching suggestions
1.Sauce: Classic black pepper sauce or red wine sauce is an excellent match for beef eye steak.
2.Side dishes: Grilled vegetables, mashed potatoes or salads can balance the greasy feeling of the steak.
3.Drinks: Red wine or cold beer can enhance the overall dining experience.
6. FAQs
1.Why is my steak fried old?It may be because the frying time is too long or the pan is not high enough. It is recommended to fry it over a long period of time on high heat.
2.How to avoid excessive oil smoke when frying steak?Choose high smoke lit oil and ensure good ventilation in the kitchen.
3.Do steaks need to be washed?It is not recommended to clean it, just use kitchen paper to absorb the moisture on the surface.
With the above steps and techniques, you can easily fry restaurant-level beef eye steak at home. Whether it’s a family dinner or a friend’s party, this dish can be a highlight on the table. Come and try it!
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