With this careless raise cold beefsteak is on the west exemple. Before half month, I from sell the home there buy a whole on the west cold, this is a when cut among them. After be being cut, I am enclosed with respect to direct vacuum, put in freezer to refrigerate all the time (the attention is not refrigerant) in, already half many month. I or habit take beef to room temperature environment first before decoct beefsteak, probably 20 minutes or so, let it be close to room temperature. Although somebody has done a test, say the beef that freezer takes, answer lukewarm the result that made with final decoct has nothing to do, but the experience with me, remain answer lukewarm the beefsteak after controls a process in decoct in easier control temperature, and latter is the core element that decoct makes beefsteak, also be article follow-up important the part that should explain. So, if you do not drive time, attempt answer is lukewarm your beefsteak.

We cut open bag now, beefsteak is taken. Can see the time that passes these half month, these gules liquids appeared in bag. This problem very be necessary to say. Somebody feels this is blood, it is the hematic water that sheds in beef blood-vessel, when someone says foreign butcher domestic animals, do not bloodletting even, so the blood after defrost flows from blood-vessel. This is full of prunes. Above all, any animal blood fall in the case that does not use anti-coagulants, it is can caky, nonexistent meeting pours out of effluent circumstance naturally. This gules liquid is red protein of tissue fluid and muscle. All and refrigerant flesh kind, in refrigerant when the water branch inside the organization forms ice crystal, these ice crystal are in refrigerant when can expand, and thorn cuts muscle cell film. Many muscle red protein is contained inside muscle cell, latter contains iron, show red so. After defrost, these ice crystal melt afresh water, red protein of the cellular fluid inside the muscle cell that is destroyed by thorn at the same time and muscle is poured out of, it is these gules liquids that we see. Attention, beefsteak is exquisite " juicily " (Juicy) , it is these tissue fluid actually. So we ask to reduce these liquid losses as far as possible. Do not want refrigerant flesh as far as possible, let a cell retain more moisture. The more refrigerant flesh, jump over so not fresh and tender juicily. And, refrigerant time is more, this kind of malpractice is more apparent. So, should avoid to relapse refrigerant beefsteak. Best is cold fresh pork of course, arrive from butcher namely cooking, do not have during by refrigerant over- . In the entrance beef of home that eats, sell business to be able to import cold fresh pork to be sold as soon as possible from abroad besides individual sales volume is large and stable cent beyond, cent of most entrance flesh sells business is to import refrigerant flesh to taste. So before this flesh arrives in our individual hand, most at least was passed refrigerant, if cent sells business to be returned before the sale once defrost or relapse refrigerant if passing, so of fleshy qualitative moisture content lose more serious. So, after we buy steak, want to reduce refrigerant number as far as possible. Generally speaking, the beef after defrost, vacuum-packed, put inside freezer safe, 2-3 week does not have a problem, and this process is actually " wet maturation " process. Actually no matter be wet maturation, or it is dry type maturation (dry type maturation is absent to discuss range today inside, can see another my article) , it is same, refrigerant time has been jumped over lesser.

This is rectified then at that time namely on the west cold, when I am taken, be refrigerant, the beefsteak with a few thick 3cm that cut (remain much my maturation, not be article discussion) , vacuum bag is enclosed, freezer cold storage, not again refrigerant over- . So, I can think this today's beefsteak arrives from butcher the entrance, only refrigerant pass. Still be those who compare ideal.

From the beef that takes out in bag, must wipe the moisture of beefsteak surface, this one step is very important. Beefsteak can form inviting colour and lustre and aroma, because the protein of beefsteak surface and reduced sugar issue occurrence famous beauty to draw heart response in the action of high temperature,be (Maillard Reaction) . Its most reaction condition of the foundation is high temperature. This temperature needs to achieve 100 go to 180 degrees. And warm up should fast, jump as soon as possible ～ of associate room temperature 100 during spending this (the flavour that this temperature interval produces and simple to the flesh change are not us of need) , achieving 100 degrees of above just is the beauty that we want draws heart response. If beefsteak surface has very much moisture content, water regards a kind of thermal capacitance as very big material, although little also can absorb much quantity of heat (water instant boiling also has 100 to spend only) , the oily Wen Jiang that can let surface of the beef when decoct makes beefsteak is low, deferred this " room temperature ～ 100 degrees " warm up process, influence beauty draws the generation of heart reaction. So, be sure to, be sure to, wipe the moisture of beefsteak surface. Want be willing to part with or use to use paper with many kitchen.

Say the ply of beefsteak again. Look in me the beefsteak that is less than 2.5cm can call bovine cutlet only. Had said in front, the aroma that decoct beefsteak goes after and colour and lustre come from Yumeilade to react. What the United States draws heart response is sufficient depend on the time of temperature and action, should have constant temperature namely and the time with particular function. So, if beefsteak is too thin, very easy below the circumstance of the sufficient sex that made sure the United States draws heart response lane helps sb to fulfill his wishes ripe (unless you think those who eat is completely ripe Well Done) , also or to assure 35 minutes ripe, be about the time with very short fry in shallow oil, at this moment the beauty of beefsteak surface draws heart response not quite sufficient, surface of the beefsteak when giving boiler still presents hoar (the color that Qing Dynasty fries shredded meat) , anxious yellow of and rather than. We do not hope to encounter two kinds of circumstances, the beefsteak that so we need certain ply is not mere for the United States (Zhuang) view (Bi) . Want to acquire a perfect beef, you must have a quite thick steak. I can break up beefsteak commonly according to 3 ～ 4cm. If be phenanthrene force (tenderloin) , because its width is small, according to the appetite of average person, need thicker. But attention, make an appointment with thick beefsteak, the temperature when cooking is held it is more difficult to accuse, below expatiatory.

Say beefsteak besides flavor. Good beef, need preserves its original beef taste (Beefy) , do not try to go so souse it. Salt and black peppery sufficient. Flavor otherly measure, include butter, garlic, sweetgrass (rosemary and thyme) , belong to individual preference, also be not want preparation before decoct. Before decoct is made, need to scatter only salt and black peppery can! What rate does salt drop? This does not have a law to say well and truly. This depends on the size of the grain of your salt, grain jumps over old salt, similar volume, jump over not salty. What pursue useful on me is Kosher Salt, it is OK to drop this rate, resemble the road surface when just snowing a bit. And the edible salt of common country supermarket, should compare me this salt grain is fine, namely saltier, can scatter so than me this a bit less. Of course if you use the salt of bigger grain, be about to compare me this many some.

It is black next peppery. Do not use the black pepper of finished product, that completely insufficient sweet. Use whole bead please black peppery, with abrade bottle direct and abrade come out. Attention, say above no matter be salt,still be black peppery, it is to scatter double-faced, cannot drop one side only.

Ripe to 5 kinds of beefsteak degree: Rare, medium Rare, medium, medium Well, well Done. Somebody is the time that makes by experience control decoct, somebody criterion by feel (the hardness of flesh of border of fish of the big toe below comparative and different signal, look very cruel) , cannot saying is wrong, but dependability not beautiful. Exclusive a reliable standard is " inside core temperature " , it is beefsteak most central temperature. To achieve same inside core temperature, different beefsteak ply, different oil is lukewarm, different beefsteak is initiative temperature, different flesh is qualitative, needing the time that decoct makes is different, so, exclusive and reliable monitoring method is measured directly namely inside core temperature. This needs a thermometer! The thermometer is the necessary equipment of beefsteak ace. 3 kinds of thermometers are on the graph. Say this intermediate wired real time thermometer first, the cheapest, suit

This is all sorts of ripe spend inside core temperature contrasts watch, offer reference.

Again for oily. Some people say decoct beefsteak uses butter, some people say olive oil, some people say decoct beefsteak to need not be cheered. Not quite accurate. Above all, decoct beefsteak involves butter, because butter is bovine oil actually,be of abstraction, very sweet, can increase the fragrance of beefsteak. Still be that word, butter Makes Everything Better. But butter has a problem, it is smoke dot (the temperature that reachs anxious paste) very low, temperature one tall, risk black smoke very easily, anxious even paste, not only ugly, and influence gust, insalubrious also. The smoke point of olive oil is lower, and can not bring additional fragrance to beefsteak, beefsteak of far from appropriate decoct. So as to need not fat version, it is to hope to use the grease that beefsteak ooze comes out to come actually decoct, this method suits more and this plants the ox the beef with adipose high content, and if be the beef of careless raise, itself is very thin, oil is not much, that is impossible so operation. In the meantime, the place before be like is narrated, bovine oil does not have rarefied butter namely actually, smoke point is higher than butter not how many, high temperature time grew likewise easy paste, so although be mixed together ox, if according to in front saying 3cm ply, do not put oil, decoct arrives inside core temperature amounts to mark, the surface also is met anxious paste is nigrescent. Do not put so panbroil the cooking means of the beef that bake, suit decoct to bake more thin cut with the ox, for instance day type carbonado or day type iron plate burns discharge with Niu Niu. And general Western-style thick cut beefsteak, still suggest to add a few oily, and recommend use us the oil of common fried dish is possible.

Still have so a kind of oil. It is pure ox oil, use decoct beefsteak technically, those who carried bovine oil is sweet, and so not easy anxious paste. I am used really pretty good. But either must, rape oil is enough!

Have pot, cheer, burn heat, burn oily fume, put beefsteak. Because we ask beefsteak surface warms up quickly,the purpose of such operations is 100 degrees of above, draw heart response in order to obtain better beauty. Want to use Gao Huo before the boiler below beefsteak so, let oil reach smoke point, join beefsteak at this moment, beefsteak surface can let achieve 100 degrees of above inside a few seconds, the beauty that finish draws heart response. But common circumstance is, the United States pulls heart reaction to had reached the designated position, but inside core temperature has not arrived, be in especially a few thick cut beefsteak, more such. If open conflagration to come all the time decoct, waited for temperature of the core inside beefsteak to arrive, the surface is dropped with respect to meeting burned black. So, when observing the surface achieves perfect beauty to draw heart response, OK make down fire comes decoct, slowly decoct, observe a thermometer at the same time, await slowly inside core temperature amounts to mark, OK. Perhaps exceed the beefsteak with thick 4cm, my conference proposal puts bowl of beefsteak along with into 180 degrees of ～ directly at this moment 200 degrees of oven (want complete metal of choose and buy so, the beefsteak frying pan that does not have wood or plastic handle) , avoided high temperature to continue to heat directly beefsteak surface, the even temperature inside oven can heat slowly beefsteak, until inside core temperature amounts to mark.

Whether does beefsteak need to flip through into boiler. This is done not have completely so abstruse. Flip through in boiler beefsteak is OK special and optional, be not what someone says to be able to break up only. But attention, should let by the one side of decoct one-time first time of the redo after achieving sufficient beauty to draw heart response searchs an area. Same, the 2nd also is such. Achieve when two sides after perfect beauty draws heart response, according to what say above us, make down fire, can flip through freely. And often flip through, beefsteak can let even in subsequently time be heated, easier fry in shallow oil is even. To thick beefsteak, this appear more be necessary. Attention, all around establish a face to also need simmer in water, so decoct beefsteak wants to be operated with clincher, is not fried dish scoop. Clip beefsteak with clincher, vertical stroke rises a decoct establishing a range all around, especially all round the share that has fat.

Get on for the condition before giving boiler at this moment, perfect exterior beauty draws heart response. Actually this is the moment of truth, the opportunity that gives boiler is very significant. For instance, we need simmer in water the beefsteak of a Medium Rare, should control so inside core temperature is 52 ～ 55 degrees, and after bovine eduction boiler, although left heat source, but exterior temperature still can continue to be conducted to interior, bring about inside core temperature continues to lift 5 ～ 8 degrees. So, if want inside core temperature 55 degrees beefsteak, so when inside core temperature achieves 48 degrees or so to be about to give boiler, if really when 55 degrees give boiler, what you obtain probably that finally is together inside core Well Done of 60 degrees of above. So, cooperate a thermometer to use, OK standardize and can repeat what this thing does a decoct steak very much very tall, but go up in the assurance of opportunity giving boiler, still need some of experience fumble. This is mixed at that time the exterior temperature of beefsteak (namely oil is lukewarm) and the bulk of beefsteak is concerned, very difficult accurate the beefsteak after forecasting to give boiler is final the core inside its can rise how many degrees. Without him, only hand ripe Er! Of course, if want again more accurate accuse lukewarm, that is microtherm water bath boil Sous Vide slow this was planted. Say simply, sous Vide goes with target temperature namely water bath beefsteak, it is to rectify a beefsteak to secure in the time with this constant temperature, what control beef accurately in order to achieve is ripe degree, take beef finally with surface of high temperature processing the beauty that finish draws heart response. Of course the change with Sous Vide simple to the flesh itself still has other action, here is not much give uncecessary details.

My wireless thermometer when this piece pursues even if decoct makes this beefsteak records, can see inside core temperature rises gradually. And exterior surface temperature (basic it is oily lukewarm) it is in very short time Neishangsheng arrives 100 degrees of above, and highest control in 130 degrees, finished the United States very well to draw heart response, turn next small fire heated for some time again. Whole process about 10 minutes.

Give boiler and do not mean cooking to end, it is very important below one pace: Quiet place (Rest) . This process has 3 objectives at least. The first, beef decoct makes a lot of juice in the process run to muscle fiber outside, if a boiler is cut, can let many bovril leakage come, beefsteak not Juicy. The 2nd, temperature of the core inside this time beef can continue to rise, the thermometer had better maintain insert inside, such you can see inside the change of core temperature. Of course, right now beefsteak has broken away from heat source, if you give boiler evening really, so the beefsteak temperature that you can look at a boiler helplessly only all the way violent wind rises, exceed your anticipation, final Overcooked. The 3rd, this process is a flavorring the main chance, still remember in front saying butter and garlic? Butter is improper use when decoct beefsteak, because butter is easy burnt, and garlic will be metamorphic when high temperature, not only garlic is sweet devoid, and can send suffering. So, the optimal opportunity that this different thing flavors is in namely Rest in this process. Classical method is, take two small butter, put on beefsteak. Garlic is broken off 2, put on butter again. Taking the advantage of the process that butter melts slowly, get on butter daub to whole beefsteak with garlic. Make garlic sweet mix butter is sweet permeate beefsteak in.

This is all garlic of 2.

Open butter daub with garlic, complete flavorring process. Here need is a bit more compensatory: As to rosemary or thyme this kind of herb, my individual does not feel is must, if like the smell of sweetgrass really, so the opportunity that adds sweetgrass to flavor is to 1 minute or so should be in before bovine eduction boiler, add initiate too early to paper sweetgrass decoct, and should be put sweetgrass on beefsteak, is not decoct goes in oil, on the herb that irrigates the hot oil in boiler to beefsteak ceaselessly with ladle.

Namely such, inside 2 minutes before giving boiler, put garlic and herb in beefsteak above, the oil that use heat goes irrigating. Nevertheless, I use this method basically now no longer, because feel to do not have special promotion, easy instead attend to one thing and lose another, miss first-rate to give boiler opportunity.

This beefsteak Rest probably 5 minutes. Next we dissection it. I am according to inside core temperature comes 57 degrees pilot. Final thermometer shows temperature peak value is 58 degrees. Should be control to Medium Rare in Medium, 5 minutes when be home basically to often say ripe. Can see the surface is brown beauty draws heart response, interior is even pink, go out without juice current, demonstrative Rest is gotten very good.

Finally, enjoy! Wish you decoct gives a perfect beefsteak.