Simple Way to Prepare Homemade Tender Beef Steak

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, tender beef steak. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Tender Beef Steak is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Tender Beef Steak is something which I have loved my whole life.

Sirloin steak is one of the most popular cuts of beef, mainly due to its flexibility as well as its affordability. Coming from the back top of the cow, the sirloin steak is actually a category of steak in its own right, with T-bones, porterhouses, top sirloin, tender sirloin, and more belonging to the group. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. (For even more flavor, add crushed garlic to the salt.) In a small bowl, combine flour and salt. Pound into meat, turn over and repeat on other side.

To begin with this particular recipe, we must prepare a few components. You can cook tender beef steak using 3 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Tender Beef Steak:

1. Take 2 Beef steak
2. Get 1 tbsp Vegetable oil
3. Get 1/2 tsp Baking powder

Look for the biggest deckle: This is the strip of beef that wraps around the "eye" of the steak (the part in the center, closest to the bone. The tenderloin is cut from the short loin of the cow, and, because of the nature of the muscle it derives from, contains very little connective tissue. The result is an incredibly tender cut of beef that acts as a source to some of the finest steaks in the world. The rib-eye has long been a favorite of steak lovers worldwide due to its luscious marbling, which allows the meat to be very tender and juicy.

Steps to make Tender Beef Steak:

1. Pound the beef steak and cut the tendons with a knife.
2. Lightly coat the meat with baking powder and vegetable oil, wrap in plastic wrap, and let it sit in the refrigerator for 1 hour.
3. Season with salt and pepper right before cooking! The meat gets tough right after seasoning.
4. 30 minutes before you plan on cooking the meat, remove it from the refrigerator. Season with salt and pepper and pan-fry.
5. After you begin frying, once the red juices begin to seep out of the meat, flip it over.
6. If you want the meat prepare rare, then only cook for 10 seconds after flipping. Medium-rare takes about 20 seconds, and well-done takes 30 seconds.
7. Add your favorite seasonings such as garlic, sauce, soy sauce, etc., and enjoy. Serve next to your desired side dishes.

The result is an incredibly tender cut of beef that acts as a source to some of the finest steaks in the world. The rib-eye has long been a favorite of steak lovers worldwide due to its luscious marbling, which allows the meat to be very tender and juicy. The rib-eye is a boneless cut. When the bone is attached it is called a rib steak. These steaks should be cooked quickly by grilling or broiling.

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