Chinese Food
Sauteed Australian steak
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Cooking ingredients
Cooking Steps
Step1:The whole piece of Australia and cattle were cut off the surface fascia with a quick knife and cut into thick slices (2cm is the most suitable).
Step2:Use a sharp knife point to stab down the surface of the steak. Be careful not to penetrate the bottom.
Step3:Sprinkle a little salt and black pepper. Pour in some olive oil and marinate for a while.
Step4:A thick pan (better if there's one that's specially used to fry steak) heat up the empty pan.
Step5:When the bottom of the pot is very hot, put in the steak (there is no need to put oil in the pot). Keep it on medium heat. About a minute or two. See that the side of the steak that is facing up is beginning to bleed. Turn over.
Step6:Continue frying for about half a minute and you will be out of the pot. It's very original taste of steak. It can be cut directly. It can also be eaten with some vegetables and fruits. The steak thus fried is about medium rare.
Cooking tips:1. The best way to fry a steak pot is to use a pan with a thick bottom. You need to preheat the pot in advance. It's very hot. Only when the steak is in the pot can you seal the beef surface instantly and lock the gravy. Only in this way can the steak be tender and juicy. When frying the steak, remember not to put too many pieces into the pot at one time. You should leave some space for the steak. Because too many steaks in the pot together will cause the heat of the pot to drop rapidly. The temperature is too low to quickly lock the beef surface. Then the gravy will flow out. So it becomes stewed steaks. 2. After the steak is put into the pot, don't turn it over. Carefully observe the surface of the steak. See that there is blood on the surface of the upward meat. It means that the heat has penetrated the whole steak. Then you can turn it over. 3. Identify the tenderness of the steak when frying. Do not cut it to see this way. Cutting it while frying will make the gravy lose and affect the tenderness. The correct method should be based on the meat hardness of the fried steak
