When eating Western food, the food on the table is a steak. The exotic item of steak gradually became popular with the domestic people. Today Xiao Bian came to tell everyone about the basics of steak!

There are many kinds of beef steaks. The English word Steak is a generic name for steaks. There are four common ones:

1. TENDERLOIN ( tender beef, beef tenderloin): also known as FILLET (Philippines), is the most tender meat on the ridge, almost free of fat, so it is very popular with friends who like to eat lean meat. Because of tender meat, Fried into 3 mature, 5 mature and 7 mature.

2. RIB-EYE (Naked Beef Steak): Both lean meat and fat, with a certain amount of fat, this kind of meat is more delicious. Do not overcook when cooked. 3Maturate is best.

3.SIRLOIN (Sirloin steak, beef ridge): also called Shalang steak, contains a certain fat oil, because it is outside the ox, in the meat with a circle of white meat ribs, the overall taste toughness, fleshy Hard, chewy, suitable for young people and people with good teeth. In food, cut meat with meat and meat, and do not overcook.

4. T-BONE (T-Bone Steak): T-shaped, is the backbone of cattle back. The amount of one side of both sides of the T-type is smaller, while the amount of more is Westerly, and the amount is smaller is the Philip. This kind of steak is more common in American restaurants. Because French cuisine is delicate and delicate, it is less commonly used for larger, coarser T-bone steaks.

Steak Maturity 1. Raw steak (Blue): The front and back sides are heated on high-temperature iron plates for 30-60 seconds each, in order to lock the moisture inside the steak and make the external meat and the inner meat mouth produce poor mouthfeel. The layer is easy to hang juice, the inner layer of raw meat to maintain the original meat, and the visual effect is not so difficult to accept as raw meat 2. A cooked steak (rare): The steak is blood red inside and maintain a certain temperature inside, while there are Raw and cooked part.

3. Medium rare: Most of the meat is penetrated by the heat and transmitted to the center, but no major changes have been made. After cutting, the meat is brown on the upper and lower sides and turns pink to the center and then the center is fresh. , with blood leaking from the knife. (This level of fresh beef and thick steak will be obvious, it is difficult to achieve this effect on frozen beef and thin steaks)

4. Medium cooked steak: The steak's interior is pink and brown, visible in the area and mixed with cooked meat. The whole steak has a balanced temperature profile.

5. The medium-dish steak (medium well): The interior of the steak is mainly light grey brown, mixed with a small amount of pink, with a heavy texture and a sense of chewing.

6. Well done: The steak is cooked brown whole body, the whole beef has been cooked, heavy taste.

Recipes for sirloin steak phase 1. Beef should not be eaten with chestnuts, snails, brown sugar, leeks, white wine, and pork.

2. Steak + brown sugar: not conducive to the absorption of nutrients;

3. Steak + Liquor: Easy to get angry 4. Steak + Chestnut: Vomiting 5. Steak + leek: Poisoning 6. Steak + Pork: Inconsistent in taste 7. Steak + snail: Not suitable for digestion, bloating