The deliciousness of "Perfect Fried Steak" has long been praised in various cooking programs, food blogs and restaurant menus. So if you feel a little timid about frying steak at home, whether on the stove or on the grill, it's really understandable. But don't let this hesitation stop you from enjoying a juicy, delicious home steak dinner. According to the report of Tasting Table, using the "3-3-2-2 method" is one of the best ways to create an externally-coated inner tender steak.
The so-called "3-3-2-2 method" is a simple and easy-to-record method, allowing you to fry restaurant-grade steaks at home. First, heat a grill over medium heat and add two spoons of cooking oil; or preheat the grill to 335 degrees Celsius (about 168 degrees Celsius). Place the steak on a crockery or grill, do not move, fry for 3 minutes. Fry for 3 minutes after turning, and still do not move.
Then turn the sides twice, fry each side for 2 minutes, and remain calm. After completion, move the steak away from the heat source and calm for 5 minutes to allow the gravy to flow evenly, making the taste more juicy and tender. In order to accurately grasp the maturity, the internal temperature after the static setting can be measured using the meat temperature measurement. Medium-Rare is 130° F (about 54° C), Medium is 140° F (about 60° C), Medium-Well is 150° F (about 65° C)
Why is the "3-3-2-2 method" always effective?This technique is best for steaks with a thickness of about one half to 1 inch (about 1.3 to 2.5 cm). Each side of the head is heated at high temperature for 3 minutes, which can touch the "Maillard Reaction" on the surface, which is the chemical change caused by protein and reducing sugar at high temperature. This not only gives the steak surface a savory golden and crispy color, but also greatly enhances the fragrance and flavor. This reaction usually occurs in the temperature range between 280 and 330 degrees Celsius (about 138 to 165% 26deg; C). No matter how high the temperature is, it will enter the caramelization stage and the flavor will be different.
The action of frying for 3 minutes on each side can allow the heat to penetrate into the heart of the flesh, avoiding the center being overcooked, and keeping the taste tender and juicy, rather than being difficult to chew.
Then, the heat on each side for 2 minutes will increase the surface crispness again without excessive heat, while ensuring that the meat is cooked and has no raw meat.
This method is very suitable whether it is to use flat bottoms in the kitchen or to cook on an outdoor grill. Whether you want to fry a simple rib-eye steak, a charcoal-grilled war axe steak, or even a special-style coffee steak, the "3-3-2-2 method" can help you easily fry the perfect steak with the ideal maturity and taste.