Steak
By VicentaLakin
Steak steak is one of the most common foods in Western food, rich in proteins, amino acids, accommodative gas, spleen-fed stomachs, and hot beef for the cold winter, and is a supplement for the season
Recipe Recommendations
- steak a
- black pepper according to personal taste
- crude sea salt according to personal taste
Steps for Steak
1
Buy fresh steaks, wash them and use kitchen paper to drain water. Note that pre-cooking and salinization can result in the dehydration of beef tissues, so wash. The other way to say is to put rosemary, black peppers, lilies, olive oil pickles in advance, which is indeed another taste, but I would rather emphasize the smell of beef, which you can try。
2
Hot pot oil. It is recommended that normal vegetable oil be used directly, as olive oil is good but not hot and is also used by butter, but is said to be difficult to control。
3
It's a little hot, and it's put in the steak. It must be hot enough for beef to be dehydrated and hard on its surface, so that its juice does not leak, i.e., lock juice. Colours become dark brown and the smell of frying will help keep the temperature if the pan is thick enough。
4
this is followed by a common way of flipping every 20s, allowing slow heat to enter the beef core for a total of 4-5 minutes. if your fire is too high, it can be smaller after the juice on both sides。
5
Keep turning, watch the time。
6
When the pot is out, five minutes (important) will be left on the plate before black pepper and coarse sea salt (or, if not, normal salt). For steaks, the last salt is better than salt。
7
This results in steaks that are easy to cut, chew and taste. With a glass of wine, it's perfect to clear up the smell of greasy beef。