【Poppy Kitchen】A piece of steak

Overview

About steak: Beef has various names because of its different parts and cutting methods. If broken down by part, ribeye, sirloin, filet, and T-bone are the most common. In the United States, ribeye (bone-in or boneless) steak is a star restaurant dish. Mediumrare is the best choice for cooking ribeye steak, which is crispy on the outside and tender on the inside. The steak is caramelized on the outside and pink on the inside, tender and juicy. Some restaurants don't even allow customers to choose how rare they want their food, and they only serve medium rare. People who have never eaten Mediumrare may find it difficult to accept. It is believed that uncooked beef cannot be eaten. You might as well find a store with a good reputation, try it out and then make a review. You must know that there are many famous and delicious all-raw beef dishes around the world. Mediumrare is probably easier to accept than all-raw beef.

Tags

• western food
• boneless ribeye steak
• garlic
• kale sprout
• kalesprout
• lemon
• olive oil
• unsalted butter
• black pepper
• sea salt

Ingredients

Steps

1. 1 Regarding how to cook Mediumrare steak: There is still a debate in Chinese about whether Mediumrare should be translated as medium-rare or medium-rare. The previous picture tells you the difference between various degrees of doneness, and next to it is the internal temperature of the steak in Fahrenheit (not the Celsius used in China).

   

2. 2 Some recipes will introduce grilling the steak for 2 minutes on one side, then flipping it over and grilling it for another 2 minutes to make a Mediumrare steak. When people do it at home, some will succeed and some will fail. The reason is that everyone uses different sizes and thicknesses of steaks, different pots, and different stoves. If they use the same time to cook, the finished product will be very different. Professional chefs judge the doneness of a steak by the feel of the steak, not the time. Attached is another hand diagram explaining the feel of steaks at different doneness levels. If you really don't know, you can only use the most inferior thermometer.

   

3. 3 Steak cooking: Place the refrigerated steak at room temperature for at least 40 minutes so that the temperature inside and outside the steak is consistent with room temperature. Wipe the blood on the surface of the steak with kitchen paper.

   

4. 4 Sprinkle both sides with freshly ground black pepper.

   

5. 5 Turn up the heat to maximum and cook the teppanyaki until it smokes. It must be very hot. Sprinkle salt on both sides of the steak and do not flip it immediately after placing the steak on the iron plate. At this time, the steak is stuck to the iron plate. Give it some time and the steak and iron plate will separate automatically. After heating one side for a minute, flip over. Rub steak with garlic.

   

6. 6 Flip again after a minute and brush the other side with garlic. Pay attention when turning it over and try to bake it into a diamond shape.

   

7. 7 At this time, you can start to check the texture of the steak. If it is too soft, turn it over and grill it again. If the texture is Mediumrare, sear the sides of the steak and it's ready to serve.

   

8. 8 The steak should be placed on a very hot plate for 5 minutes! Pay attention to this: 1) The plate must be very hot to avoid the surface temperature of the steak from plummeting, which will affect the taste. 2) Be sure to wait 5 minutes before eating so that the juices can be locked in the steak. Side dishes: Quickly fry the side dishes for five minutes, heat the pan over high heat, add a small amount of olive oil, garlic slices, seasonal vegetables (I use KaleSprout), salt, and add a little unsalted butter before serving to enhance the flavor. Arrange on a hot plate and garnish with the steak and lemon on the side. Squeeze lemon over steak while eating. Today I will introduce the simplest way to cook steak. The finished steak should be charred on the outside, tender on the inside, rich in texture, fragrant on the lips and teeth, and full of beef flavor in the mouth.