And then this is a New Yorker , so it's a little bit easier to handle . For newbies, I'm going to say one thing that might offend a lot of people, but meat can't be heated, and you can't use a pot to seal its water . The good thing about a cast iron pot is that it The heat storage is very good . The pot is very thick. Don't buy the cheap one. It will move when you knock on the bottom. Do n't. Then you have to observe its texture and cut it . Today we are going to teach you how to fry steak . I have never touched the subject of steak , because I think a lot of people are actually filming it. Then there is the steak thing. I think it is actually very difficult. It is more difficult than you think. It should be high, but everyone likes to do it. Everyone likes to do it, but it is difficult to do it. In fact, it is a way to fry the steak directly in a pot. I don't like it very much. I don't recommend this method for beginners because it will be very difficult to control , especially for beginners. It's actually very, very difficult to cook it on the heat and how well it is cooked. Generally, I would recommend frying the surface first and then roasting it in the oven. It may be roasted in a 180°C oven to see how thick your meat is. Bake it for 8 minutes. Look at your meat in 15 minutes, and then look at the doneness you like. Direct frying is very skillful and requires a lot of practice . Today, we will teach you a way to fry steak that is less prone to failure and basically will not fail. This is a piece of New York Guest New Yorker doesn't have a lid like a rib eye, so its meat quality is similar to the fat content in it. I wouldn't say it has two pieces of meat, so it's a little bit easier to handle. For a novice, it's a little bit easier to handle. It is recommended for beginners to buy some kind of filet at the beginning to deal with (practice) as the object of practice. On the one hand , filet is very expensive. On the other hand, filet is very thin , so it is easy to overcook it, so try not to use filet. To be the object of practice, unless you are really super rich, then forget it . First of all, the steak must be refrigerated (thawed). I think it will be more suitable for beginners to handle. If you completely fry it in a pan today, you must put it in the refrigerator. Go to the freezer and completely unfreeze it. If you are freezing the steak today, you must completely unfreeze it. I would highly recommend everyone to buy refrigerated beef if you are willing to spend a little more money. Don’t buy frozen and then unfreeze it. It will be refrigerated and aged, and it will taste much better in Taiwan. It will lose less flavor, and it will taste a lot better than freezing and then defrosting. We have to heat the pan first , and then deal with the steak part. Like I am using a cast iron pan this time , I don't really push it. Cast iron pans are heavy. The advantage of cast iron pans is that they store heat very well. The pans are very thick, so in fact, you can use a thick stainless steel pan. Don't try to find a pan with a thick enough bottom. The cast iron pan preheats very slowly and the pan is very thick, but it can maintain its temperature very well, so when the steak is ready to go, the temperature will not be low enough because the temperature of the steak will drop immediately. like this because The most important thing for us now is to produce the Mena reaction first to fry the surface crispy . Also, I don’t recommend using a non-stick pan to fry steaks . In addition to being less suitable for dry cooking, non-stick pans are not easy to fry . Crispy steak I have to say something that may offend a lot of people, but the meat can't be used, the heat can't be used to seal the water in the pot , the gravy of the meat won't be because you go, press it, fry it or go anywhere Roast it, the gravy is sealed inside, the gravy will come out, it will come out, it will come out. You are not a zipper today. You can use plastic to seal the meat inside. There is no such thing. The reason why it tastes good after frying is that the surface is crispy and the surface has Menard. Reaction It 's delicious here instead of the gravy in it, so if someone tells you today that the gravy can be fried and sealed up, please do n't scare him. I know it offends a lot of people, but it 's a fact. It can't be helped. When the gravy is fried, as long as the protein shrinks when it is heated, it will squeeze out the water and the gravy will lose . There's no way it's a heating process, but the heated meat has its flavor and it absorbs more nutrients , so we still have to heat it, right? And this is a piece of New Yorker, this is a beautiful piece of New Yorker, and we try to make It warms back up if you like, put it back at 25C and let it sit at 25C for about half an hour to an hour, it will be a little better to fry, then we must rub the meat very dry before we put it in the pot. Wipe it very dry, super dry, like this, the surface looks completely free of moisture, and the surface is completely dry. Try to dry it or put it in the refrigerator to air dry. Anyway, this step is to dry it . Do you want it It's up to you to fix these greases or not . I think it's fine . It depends on whether you want to fix it or not . After drying it, you can add salt and pepper. My personal habit is to sprinkle the pepper first, then the salt. Sprinkle an appropriate amount of pepper, and then Give it a little pat, please pat please, pat the pepper and it will be fixed on it , then sprinkle with salt and then try to use coarse salt as much as possible. It's good to come out. The purpose is to make the salt -soluble protein so that the taste can be diluted like this. If there is still a little salt on the table , don't waste it . Now I think it should be hot enough . Do you want to touch it to see if it will be hot? Because I have a cast iron pan like mine, so it has some grease on it. You see it is smoking now, right? Or we can (sprinkle it) water) it's not enough I hope it will have water droplets so let's put it down again and then cast iron pan it has a trouble point like mine is a one piece cast iron pan right so it will conduct heat to this handle you have to Prepare a dry cloth. Dry , oh, dry has poor conductivity, and the ability to conduct heat will be better than Poor, be sure to prepare a dry cloth here . Now the water just jumps a little and disappears very quickly. At this time, it should be fine. At this time, I will still get used to wiping it again. I just have cured meat, but I will still wipe it again. Once again, wipe it a little more dry, and dry the surface of the meat. When you put it in the pot , the heat will be transferred to the meat more efficiently, so that the surface can have a quick Mena reaction and it is less likely to stick to the pot . Some people will say that the cow has already enough oil so you don't need this no need to add oil but because the steak is not a flat surface when you cut it so you have to press and if you don't press well enough you need oil as a medium to make it easier to crisp Then what kind of oil will have the flavor. I won't recommend you to say which oil you must use. You want peanut oil, rapeseed oil, sunflower oil, or olive oil like I do, or you can use butter, but now It is best not to use cream. Cream needs to be used later because cream is very easy to burn. Do not use cream at the beginning. It is better to use vegetable oil first . Olive oil it's very easy to smoke but I love the flavor of olive oil on top of the steak and then I put it down because the steak tissue shrinks when heated and makes it a very uneven surface so that the steak heats evenly Press the steak hard so that it can fully touch the pan , and fry it on each side for a minute on high heat. There is a special type of pressure, and the kind of weight on the top is also fine. Just take a look and it will look like this. You can turn it over and press it. Now we just want to make it crispy on the surface , so I use the highest heat to operate it . At first, it must be operated with the highest temperature and the hottest temperature. Then we should see that there is a gray matter that has started. It is the place where it is cooked and it starts to run in. Here you can see that its temperature has risen. You can observe it a little. If you are not sure whether the meat is fried enough , turn it over and take a peek like this. It seems to be OK, right? It is golden and then we will also deal with the side and the side , especially the fat part. The side should also be cooked , and it needs to be roasted so that its taste will be crispy and fragrant, and it will be more delicious , probably the most. 1 minute like this. Now you can see that it has come out of water, which means that its protein has begun to shrink. At this time, pick it up and put it here. This step is called rest (rest, rest) and let it rest for a while. Make sure to use this kind of plate, let it rest on top and try to make it as high as possible, so that it can circulate air under it and not let it soak in water, otherwise the taste and flavor of the Mena reaction substance on the surface will be lost , so try to put it as much as possible. It's easy to set up any kind of steamer, just this kind of steamer will do. Now we just use the residual heat of the steak to let the temperature slowly penetrate from the surface to the inside, because this steak only takes about 40 minutes to take out of the refrigerator. So there must be some ice in the middle Lah , then we will use the residual heat to stifle it, then we will use this plastic wrap, not plastic wrap, but aluminum foil to cover it. Cover it a little to let it ventilate. Don't cover it completely, or it will condense on it and drip . Go down for the first time, wait for 8 minutes , and then take it back and fry it after 8 minutes. Use this time to let the cast iron pan that is too hot cool down a little . I will turn off the heat and let it cool down a little bit because for the second heating, we will use it Use less heat to fry steak , so a pan like a cast iron pan has better heat storage capacity. Let it cool down a bit . Now it 's been 8 minutes. Then I'll turn it on and watch it for 8 minutes. After 8 minutes, we'll check if it's done. Feel it . The hardness is actually very soft , and after 8 minutes, it is basically a little cold, so now you need to fry it in a pan to the doneness you want. We use medium heat . Too much oil the garlic can be crushed like this or whole and it doesn't matter because the garlic is just there to give it its aroma and the skin doesn't matter if you don't put it in , put it in and let it smell that's when you want to throw in other herbs You can also throw away other herbs, then I will simply use garlic today. In fact, it is because my thyme is too hot to die in the summer. Here we use a little oil in the pot to let the garlic smell a little bit, don’t you? If you're confident you can use a low heat and then we're going to throw a dollop of cream in it , just use the cheaper one, or you can just make a clear cream if you're free, then throw in the cream, a lot of cream, and then The cream will burn at this time. The cream is easy to burn , so you have to remember to control the fire , and then you can clearly smell the aroma of the cream. Then the meat can be lowered, then the heat will be turned to the right temperature, and fry each side for 30 seconds until For 40 seconds, let it slowly cook into the inside. In order to make the steak heat more evenly, you can pour the oil in the pan on the steak so that the upper and lower sides can be properly heated. I am used to using tongs because I am too lazy to change it. Well, you can also use a spoon to do it. Many chefs use a spoon and a fork to do this, and then pour the oil on it for 40 seconds and switch sides. You can use a spray gun. The spray gun is also a good method, because I mainly let the temperature of the surface go into the inside as much as possible, and then I can keep its crispy skin for 40 seconds, and then I can press it to see if it's done as you want. Sprinkle oil on one side for 40 seconds and then turn it over and come back. Usually , I solve it in 2 cycles. I think 2 cycles are enough. Then I am used to pressing with my middle finger to see (hardness) Gently put your hands like this to give me a close- up , so it's about 5 minutes, middle finger, about 5 minutes, index finger , about 3 minutes, 5 minutes, 7 minutes, fully cooked . I think the hardness of each person's hands is different, so it depends on the skill. Go and practice more by yourself. Well, I think this is almost the case. You can turn off the fire . I don't want to fry it to the doneness I want right away. I don't want to do this. If you fry it directly in the pan to the desired doneness, the steak will be overcooked because the residual heat continues to heat up. The residual heat makes the steak properly done , let it rest for another 10 minutes, you can let it rest for 8 to 10 minutes if you like it hot, you can rest it for 5 minutes, take it back, fry it again , and serve it, personally I don't think I like it If the steak is too hot, then REST is to rest , which is to let the meat rest. It can let the heat slowly cook to the inside, and the temperature of both sides can be cooked to the inside, so that the heat in the middle is not too different from the outside, otherwise the middle will be cooked. After the Taisheng is slowly cooked in, it can also let the muscles outside it relax. Otherwise , its muscles are in a very tight state, and the muscle fibers will squeeze out the gravy in a very tight state, so you go all down. When the chopping board is full of blood, or the plate is full of blood (actually it is myoglobin in the gravy), on the one hand, it is not good-looking and on the other hand, it is wasted, and the taste of the meat is not so good because the gravy should be eaten . Go in instead of being eaten by a plate , so we try to preserve the gravy and let it rest for 8 to 10 minutes . Now we've rested for about 10 minutes. 8 minutes and 10 minutes . Then we'll open it up and open it up for a little confirmation. I think it should be OK to take a look at the meat. This side is relatively hard , this side is quite soft. Ok, there is one very important thing you must prepare. A beautiful knife . For everyone, go and buy a knife. Find a beautiful knife and you will feel when you cut the meat. It's cool and it 's important and then we put the meat on the cutting board and I usually start at the softest point to make sure it's done like this but I think I should be fine then we'll cut and cut the meat If so , a very important point is that you want the fibers of the meat to grow like this. Now it is vertical and vertical. The fibers are vertical, so you don't want to cut it like this. If you cut it like this, the fibers will be so long for you . The thicker the steak, the longer the fiber will be. This is very unpalatable. We try to shorten the fiber first , so the knife should go down at an angle. It is still necessary to observe that the texture of each meat is different. As I said, it is cut like this, then it will be like this, and then I will In a trapezoid-shaped cut, one knife is like this, one knife is like this, and then a flat point is cut like this, and then look at the maturity of it, it looks gray, but it is very soft. This is a kind of one . Some people like pink and pink, but I like it more. In this way, it really penetrates slowly and the gravy is still very full. Let 's wait and eat it. Personally, I like 5 medium-rare beef. The way to cut the meat to the end is different. Each piece of meat is not the same. If you put it in this way and put it on the plate, we will not put it on the plate today. Let’s eat it directly . Sprinkle a little salt and it’s good to eat. I will eat a piece of this first . Oh! Um! New ! Joker just has a little bit of tendon , so it has a strong bite, but the meat is tender. Then this cow... I used a 13-year-old cow today. The flavor is really super strong. Of course, you can use a plate with a knife and fork. It's delicious . It looks fancy with some side dishes, but I think the best way to eat beef is to put the beef directly in your mouth and bite it with your hands. As long as the meat is good enough , there is no problem with the way you fry it. The right way to eat meat is actually very delicious. It has to do with your original memory, that is, you can directly feel the desire to eat meat that is engraved in your genes in ancient times. It is a very simple thing to try not to fail. The way of frying the steak, and today I use the simplest seasoning method and finally use the cream method to add flavor. I think everyone can learn it, that is, try to use the REST method to slowly cook it to the inside, and then every side after that. Fry for 40 seconds about twice or once . Depending on how hot you are, you can get a very simple and delicious steak. Pork chops can also be used in this way, but for pork chops, make sure that it is at least about 68°C inside . Because pigs have parasites after all, it depends on what kind of meat it is. If you want to eat more raw beef, you may need to heat it a little less time for the second time, so that it can reach the doneness you want, but it depends on the quality of the meat. Some meats are well-cooked and delicious. That's it . I hope everyone can try it . If you have any problems, please leave a message below, or you can go to our fan club or the line community to follow up . If there is a better way, everyone , we will come here first today, see you next time!
