Instructions on how to make beef steak
1. Nutritional value of beef steak
Beef steak is actually a dish originating from Europe that was introduced to Vietnam. The main ingredient of steak is beef - a food rich in protein, vitamins and minerals good for your health. In addition, beef steak can also be served with french fries and vegetables to create an extremely nutritious meal.
Beef steak with modern culinary style has become a very popular dish in Vietnamese families. The high nutritional value of beef combined with a number of side dishes such as potatoes and vegetables has created a dish that appeals to the taste buds of all family members.
Beef is one of the most protein-rich foods of animal origin. In addition, beef also contains a lot of vitamins and minerals that are good for health. The nutritional content of 100g beef includes: 28g protein, 10g lipid, vitamins B12, vitamin B6, minerals (carnitin, potassium, zinc, iron,...), and provide 280 kcal of energy. . All are organic sources of energy for your body.
2. How to make beef steak
2.1. How to choose beef to make fresh, delicious and nutritious steak
Beef tenderloin and lean shoulder cores are the best steaks because of their unique delicious taste, tender meat, not chewy, and the meat has alternating fatty veins, when pan-fried, it will be as delicious as butter. In addition, this is also the meat rich in protein, vitamins and minerals of the cow.
Tenderloin: Located inside the spine, it's called loin. This is the tastiest, tenderest and most expensive part of the whole cow. This part of the meat will come from the lumbar region extending to the middle of the cow's dorsal vertebrae. The meat is soft, sweet and not fatty. Striploin: The outer loin of the spine is cut from the waist to the hip. There is a thin layer of fat covering the outside so that the lean meat inside will not dry out when processing. Cube roll - Rib eye: The meat that is fused just above the loin along the spine. Because they are cut from the meat below the waist - the inactive area of the cow, they have a little bit of fat and muscle mixed in, so the meat will be very tender, delicious and fragrant. Oyster Blade: The meat will be cut from the area between the neck and shoulder of the cow. Oyster Blade is characterized by being crispy and sweet because it has a middle tendon extending from the loin and has a lot of interlaced fat, smooth and beautiful, so it is extremely fragrant, greasy, buttery, and soft.
2.2. How to make beef steak
Beef: 400g (should choose large pieces of beef). Potatoes: 2 tubers. Onion: 1 bulb. Pate: 50 grams. Cucumber: 1 fruit. Chicken eggs: 4 eggs. Preliminary processing of ingredients:
After buying beef, wash, dry the water, you can use paper to dry and then cut into slices to eat. Next, turn the knife handle back and use the tip of the handle to smack the surface of the meat.
How to marinate beef steak is also quite simple. First, marinate the beef with a little salt, 1 teaspoon of oyster sauce (can be replaced with cooking oil), 1 teaspoon of tapioca starch. Mix the beef with the above spice mixture and let it sit for about 15 minutes so that the meat infuses the spices and becomes softer.
Lettuce, after picking up the bad part, wash it and then cut it into short pieces and mix it with a little salt, a little sugar and a little vinegar so that it has a sweet and sour taste. Cucumber, cut off the stem, wash and slice to taste. Then bring the cucumber mixed with a little salt, a little sugar and a little vinegar, then season it with a bit of sweet and sour taste.
Fry the meat:
Put the pan on the stove, wait for the pan to be hot, add about 2 tablespoons of cooking oil and put each slice of beef into the pan. Note that the beef is fried with high heat, until the beef is cooked, then flip the other side so that the beef is cooked evenly.
Next, will crack 1 chicken egg and then add 1 pate and onion. After that, you turn off the stove, lift the pan, because the pan is still hot, the eggs, eggplant, and onion will continue to cook.
Housewives can sprinkle a few sprigs of coriander and pepper to make the dish more flavorful. When eating this beef steak with omelet, we should mix eggs, beef, pate and serve with french fries, bread with cucumber, sweet and sour salad is the best.
2.3. Notes when making beef steak
Barbecue tools: We can use grills, cast iron pans, ovens,... The only thing to keep in mind when cooking steak is to pay attention to cleanliness and note heat transfer. of the tool. This will greatly affect the cooking speed of the beef.
Turn on the oven to 450 degrees F (232 degrees C), it must be very hot for perfect baking. With the pan, when the pan is hot, put the meat in the pan and keep the heat to medium. Pan frying does not take too long, only about 3 minutes, wait for the meat to turn golden brown, when the meat turns golden, lower the heat to cook the meat thoroughly from the inside. Rare beef steak is the best. However, those who can't eat rare meat or those with poor digestive health can eat cooked to ensure health. Just be careful, don't try to overcook the meat because the beef will be dry. While sautéing, you can drop some crushed garlic to blend the flavor. Use simple seasoning: The more simple seasoning the steak, the more delicious it will be. Just salt and pepper, rub thoroughly with your hands to let the meat absorb the spices, season with olive oil, let the meat infuse the seasoning for about 30 minutes before processing. Use tongs to turn the meat: Do not use the same fork or sharp object, as it can puncture the outside of the meat, causing the meat to lose its juices and dry out the meat. When turning the piece of meat, you should not become strong, nor should you press on the surface of the meat, to avoid the water in the meat flowing out, losing the natural sweetness. You should also not return to the piece of meat too many times.
Method one: Use a cooking thermometer to check the desired level of doneness of the meat. For example, at 6 minutes, the meat still has a pink color inside, the 8 minutes the meat is cooked more thoroughly and has a pink color. Method two: Based on the solidity of the meat to know its color inside. Rare – the inside of the meat is still very red, moist and warm. Rarely - the inside of the piece of meat is still red and the piece of meat is hot, cooked to - the middle of the piece will be red, the surrounding is pink and the meat is hot. Medium cooked – the inside of the meat is pink and hot. Ripe – the inside of the meat has lost its pink color, the fibers are gray-brown but will still retain moisture, the meat is very hot. As a dish of European origin, beef steak has penetrated the Vietnamese culinary market and is increasingly becoming a favorite dish in the meals of many Vietnamese families. With high nutritional content and special sweet aroma, beef steak is an indispensable dish in luxurious parties. This is also a dish that is meticulously processed, from how to choose beef, marinate spices to how to fry the meat at a reasonable temperature to give a quality output product. Hopefully, after reading the above article, you can cook for your family steaks with the right taste. Please follow the website: Vinmec.com regularly to update many other useful information.
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