How to fry raw steak
Frying steak is a technical job. Only by mastering the correct method can you cook a delicious steak that is crispy on the outside and tender on the inside. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce in detail how to fry raw steak and provide structured data reference.
1. Preparation before frying steak
1.Choose steak: A good quality steak is the key to success. It is recommended to choose a steak with a thickness of 2-3 cm. If it is too thin, it will be fried easily, and if it is too thick, it will not be cooked well.
2.Defrost steak: If it is frozen steak, it needs to be thawed in the refrigerator for 12-24 hours in advance to avoid bacterial growth caused by thawing at room temperature.
3.seasoning: 30 minutes before frying the steak, take it out of the refrigerator, use kitchen paper to drain the surface moisture, and season with salt and black pepper.
| Steak parts | Recommended doneness | Frying time (per side) |
|---|---|---|
| filet | medium rare | 2-3 minutes |
| Sirloin | medium rare | 3-4 minutes |
| rib eye | medium rare | 3-4 minutes |
| T-bone | medium rare | 4-5 minutes |
2. Steps to fry steak
1.hot pot: Use a cast iron pot or stainless steel pot, heat it over high heat until the pot smokes, and pour in a small amount of high smoke point oil (such as sunflower seed oil, grape seed oil).
2.Fried: Put the steak into the pan without moving it and fry until a crispy crust forms on the surface. Adjust time according to steak thickness and doneness needs.
3.Turn over: After frying one side, turn it over and continue frying. Add butter, garlic, and rosemary when frying on the second side to enhance the flavor.
4.Let stand: The fried steak needs to rest for 5-10 minutes to allow the meat juices to redistribute and avoid loss when cutting.
| doneness | core temperature | touch |
|---|---|---|
| medium rare | 52-55°C | Soft and elastic |
| medium rare | 57-60°C | slight resistance |
| medium rare | 63-68°C | Harder |
| Well done | Above 71°C | very hard |
3. Frequently Asked Questions
1.Why is my steak overcooked?
Possible reasons: The pan is not hot enough, the frying time is too long, the steak is too thin. It is recommended to use thick-cut steak and control the time and heat.
2.Does frying steak need to be marinated?
A good steak only requires salt and black pepper, over-marinating it will mask the flavor of the beef itself.
3.How to judge the doneness of steak?
This can be determined by touch or a thermometer. When the thumb and index finger are lightly touched, the softness of the tiger's mouth is equivalent to medium rare, when lightly touched with the middle finger, the softness of the tiger's mouth is equal to medium rare, and so on.
4. Tips
1. When frying the steak, do not turn it frequently. Only turn it once on each side.
2. After frying, sprinkle with a little sea salt to enhance the flavor.
3. It tastes better with red wine or black pepper sauce.
With the above steps and techniques, I believe you can easily cook delicious restaurant-quality steaks at home!
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