Fried cold steak
By VicentaLakin
West cold steaks, located on the outer side of the ridge of the cattle, which are finely and evenly distributed, with chewing in their mouths, with equally distributed oil and snow fragrances of the roasted steak, are considered by individuals to be the most expensive parts of the steak. Steaks are very simple, and it's enough to have a few tips. Good steak tastes good. Not even sauce. In a few minutes, you can pretend to eat in the West
Recipe Recommendations
- sirloin steak 200g
- asparagus 4 trees
- Tricholoma of 4
- olive oil appropriate amount
- black pepper appropriate amount
- sea salt appropriate amount
- butter 20g
- salty and fresh
- fried
- ten minutes
- simple
Steps for Fried cold steak
1
Pick a nice pretentious cedar steak and try not to pick it up; if it is frozen in the freezer room in advance, if it is fully unfrozen, then blood water will be drawn from the kitchen paper, and water will not be washed and the flavor will be lost。
2
The steaks are covered in black pepper, sea salt, and I'm using the Himalayas. The other side is the same。
3
The olive oil started massages, turned it over and did it again, relaxed it and absorbed it well。
4
It's about 20 minutes after the massage。
5
The gravy is processed during the pickle, the aluminum is cut out of its roots, the water is boiled for one minute, and the dishes are ready。
6
The mouth of the bush washes all four pieces, with a little black pepper powder, sea salt, and a little olive oil。
7
Heat the pan on the ground floor so that a few drops of water can be spilled on it, and the temperature is enough when the drop is a rolling little ball evaporated。
8
Little secret, don't pour any more oil into the pot. It's best to make steak with pickles。
9
It's a micro-focused state, and the other side is fried for 45 seconds. This steak is about 1.5 centimetres thick, not too thick, and a thick steak can fry for a minute, so it's almost seven-point ripe。
10
Scoot two, put the steaks up for the locks, change the color, all four sides. That's the key to locking the juice。
11
Script three, turn the fire to the smallest before coming out, drop a piece of butter in and melt, and the right and left tilting pots wash their steaks with melted butter。
12
In about a dozen seconds, you can see that butter is slowly turning from gold to brown, and that's how it works。
13
A piece of tin paper was placed in the plate, full of butter and cream, and placed in it for three or five minutes in order to absorb the juice again。
14
The rest of the oil in the pot is just fried in the mouth。
15
If you're going to fry it to gold, you're going to get out of the pan。
16
Take the steak out and set it up like you like。
17
I made extra wine onion juice, and sour sweet tastes good。Fried cold steak Make Tips
the tips are written in the description of the process。