Fried or grilled steaks are easy to say, but it is difficult to say, and how to make a steak that is cooked just right is never easy. Even for professional chefs, it is common to have difficulty in preparing materials. Apart from burning, the worst...
Fried or grilled steaks are easy to say, but it is difficult to say, and how to make a steak that is cooked just right is never easy. Even for professional chefs, it is common to have difficulty in preparing materials. Apart from burning, the worst thing is a phenomenon called "rake belt".
Try to imagine that it took several hours to prepare and then take care of it with great painstaking efforts to achieve perfect anxiety. When it is true that the steak is 5 ripe, but when you cut it, you see not tender, pink meat, but the center is surrounded by a group of invisible, dark gray meat, which is what professional chefs call "friend bands" or "gray bands".
It looks rough like leather, and it also ruins the original delicious appearance. It is scary when you think of it? What exactly are these "gray belts"? Actually, I am familiar with the head phenomenon.
During the steak cooking process, the heat is transferred from the outside to the meat center. The goal of each chef is to balance temperature and time, caramel the outside (where it is most intensely heated) while the inner center is just right in the right place. However, when this delicate balance is broken and the steak is heated or cooked for too long, the meat will naturally fry or grill.
First of all, you should know that the process of frying and grilling steaks is that the outermost layer will turn black, and then the meat inside will gradually turn gray and dry. When the maturity is certain, the steak will have different degrees of external burning and tenderness. This is what is called "3 mature", "5 mature" and "fully cooked".
When the steak is fully cooked, the whole piece of meat will appear gray, and when there is a "gray belt" inside, it shows that some of them are "fully cooked" or even cooked. Pay attention to part rather than all, so this can be understood as "half-cooked". To chefs around the world, why gray strips are so terrible.
To avoid this situation, you might as well try changing the habit of cooking with high temperatures, which is to lower the heat, or fry and roast as quickly as possible.
The first method is to put the steak in the oven and fry it slowly until the core temperature reaches the desired level of maturity, then fry or grill quickly with a flat-bottomed pot or grill to make a layer of crispy crust on the surface of the steak, and the steak is baked. Since steaks are not exposed to high temperatures for a long time, the chance of ash strip can be reduced.
Another method is the "vacuum low-slow cooking method", which has a very low cooking temperature (about 49 to 85 degrees Celsius), and the beef will still be tender and delicious even after the final frying step.
In addition, there are several key points to pay attention to:
First of all, make sure that the steak is completely uncooked, and it is difficult to fry and cook it directly.
The second is that when the package is opened, do not wash it, otherwise more gravy will be lost.
The third is that the temperature of the fried rice is not too hot, so don’t release the steak, otherwise it will be a waste of food.
The fourth is that putting salt too early will make the meat older, and adding pepper too early will make the steak burn easily.
The fifth is that if you turn the steak over, it will easily make the meat dry.
Finally, do not cut it open immediately after frying the steak. 70-75% of the beef is moisture. When it is hot, the small molecules in the steak will be tightened, and the original moisture in the molecule will be squeezed into the center of the meat. At this time, most of the gravy will be lost.
