stainless steel 6 burner built-in bbq How Do I Pan-Fry a Porterhouse Steak?

by:Longzhao BBQ     2019-11-29
stainless steel 6 burner built-in bbq How Do I Pan-Fry a Porterhouse Steak?
Melting giantin-your-The tender Porthouse steak is undoubtedly the King of steak. it contains a New York steak and a filet steak.Pan-more commonBake a porterhouse to develop its shell and finish cooking in the oven, but you can also PotFried steak all the way.This is a faster option, though it requires more attention and interaction from you.Do it right, this is one of the most delicious and fulfilling foods you may experience;However, because it is a highfat, high-High cholesterolA dish of calories that is kept in rare cases.Dry the concierge with a paper towel, then apply it 1 to 2 hours in advance with rough kosher food or sea salt to rest it on the counter.This can extract moisture from beef and season.Marinate enough time in advance for the seasoned water to be re-absorbed into the steak;The salt is too close to cooking, and the extracted moisture evaporates in the pan to produce dry meat.Add fresh cracked pepper seasoning before cooking.Heating large cast iron, stainless steel or other highMedium quality heavy duty potHigh temperature for a few minutes.Sprinkle a few drops of water on the pan;When they hiss instantly and evaporate, it is properly heated.Apply the pan with cooking oil and wait for about 30 seconds to heat it to the point where there is waterLike consistencyPlace the porterhouse in the pan for about 2 minutes.It will stick a little bit at first, but it is free when it comes up with a nice brown color.Turn it with pliers and bake it on the second side for another 2 minutes.Put the steak back to one side and reduce the burner to medium so you can continue to fry without burning the exterior.Add one or two pieces of unsalted butter to the pan.Let it melt and turn over the steak.Often apply oil and butter to the top of the New York Avenue side of porterhouse by scooping at the top.This helps to cook faster, which is beneficial as the smaller tenderloin flap--A lot of fat marble.-The cooking speed is faster than the upper waist of the steak.As you continue to cook and roast the steak, flip the steak around every minute.The U.S.The Department of Agriculture recommends that you cook any steak at the lowest internal temperature of 145 degrees Fahrenheit, which is about a medium preparation.120 F is rare if you like different temperatures, 130 F is mediumRare, medium 150 FGood job, 160 F.done.When the moment, take out the door from the potThe reading thermometer inserted into the center of the steak without touching the bone shows that the internal temperature is below the expected final temperature of 5 degrees.Although the cooking time varies, 2-As a general guide, an inch-thick porch should take about 12 minutes to reach a medium size.Rest for 5 to 10 minutes on a plate.Its temperature has risen by at least 5 degrees from the waste heat, and its juices settle back into muscle fibers after being released during cooking, so they don't bleed when you cut the steak.
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