How to make steak tender
Frying steak is a technical job. Only by mastering the skill can the steak be tender on the outside and juicy on the inside. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce you in detail how to fry tender and juicy steak.
1. Choose the steak part suitable for frying
Different steak parts have greatly different tastes. The following are common steak parts suitable for frying and their characteristics:
| parts | Features | Tenderness score (1-5) |
|---|---|---|
| filet mignon | The most tender part with low fat content | 5 |
| Ribeye Steak | Fat and thin, rich flavor | 4 |
| sirloin steak | Fatty edges and chewy texture | 3 |
| T-bone steak | It has the characteristics of fillet and sirloin. | 4 |
2. Key steps in steak processing
1.Thawing method: If it is a frozen steak, it is recommended to place it in the refrigerator to thaw slowly 12 hours in advance, so as to retain the gravy to the greatest extent.
2.Temperature treatment: Take the steak out of the refrigerator 30 minutes before frying and let the meat temperature be close to room temperature, so that it will be heated more evenly.
3.surface treatment: Use kitchen paper to absorb surface moisture to avoid excessive water vapor from affecting the coking effect during frying.
4.Seasoning timing: Sprinkle salt 15 minutes before frying. Sprinkling salt too early will cause moisture loss.
3. Detailed explanation of frying techniques
| steps | temperature control | Time reference (2cm thick) |
|---|---|---|
| Preheat pots | Heat over medium-high heat until smoking | 3-5 minutes |
| First time frying | keep the heat high | 1-2 minutes per side |
| Let stand | Let stand at room temperature | 5 minutes |
| Second time frying | medium heat | 30 seconds per side |
4. Key factors in tenderness control
1.Oil choice: It is recommended to use oil with a high smoke point, such as avocado oil and refined olive oil, which can withstand high temperatures without producing harmful substances.
2.Fire control: Maintain medium-high heat throughout the process to avoid excessive water loss caused by too low a temperature.
3.Turnover frequency: The traditional concept is to turn the dough only once, but the latest research shows that turning the dough every 15-30 seconds can achieve more even doneness.
4.Resting time: After frying, let it sit for 5 minutes to allow the meat juices to redistribute. This is a key step to ensure tenderness.
5. Method for judging maturity
| doneness | core temperature | Tactile characteristics |
|---|---|---|
| medium rare | 49-55°C | Very soft, springs back immediately when pressed |
| medium rare | 55-60°C | Soft but with slight resistance |
| medium rare | 60-65°C | Medium soft with significant resistance |
| medium rare | 65-69°C | Harder, slow rebound |
| Well done | Above 71°C | Very hard, almost no rebound |
6. Advanced techniques for improving tenderness
1.Slow cooking method: First cook in 50-60°C water for 1-2 hours, then quickly fry the surface. This is a method commonly used in Michelin restaurants.
2.Enzyme tenderization: Marinate it with pineapple, papaya or kiwi juice for 30 minutes. The natural enzymes in it can break down muscle fibers.
3.mechanical tenderization: Pat with the back of a knife or use a meat tenderizer to destroy the muscle fiber structure.
4.Salting method: Marinate with salt 1-2 days in advance to change the protein structure and improve water retention.
7. Frequently Asked Questions
Q: Why is my steak always tough?
A: It may be due to the following reasons: 1) The frying time is too long; 2) The heat is too low, resulting in water loss; 3) There is not enough rest; 4) A part that is not suitable for frying is selected.
Q: Do I need oil to fry steak?
A: Yes, but the amount of oil should not be too much. Steaks with high fat content (such as ribeye) can use less oil, while leaner parts (such as filet) require an appropriate amount of oil.
Q: How to tell if the steak is done?
A: The most accurate way is to use a thermometer to measure core temperature. If you don't have a thermometer, you can use the finger press method: open your palm and press the muscles at the base of your thumb to feel equivalent to the touch of steaks of different degrees of doneness.
Master these tips and you can easily cook steaks at home that are as tender as a fine restaurant. Remember, practice makes perfect, and with more practice you can find the method that best suits your taste.
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