Cooking Steps

1. 

   Step1:Steak is delicious or not. 90% depends on the quality of beef. According to the U.S. standard, USDA prime grade is superior. Other countries don't know very well. The grade depends on their consumption ability. There are many kinds of domestic import markets. Please choose your own.

2. 

   Step2:Like to eat better quality steak. Go to the supermarket and choose what you like to take home

3. 

   Step3:5% depends on pots and pans. At least it's a thick pan. It's better to be a grillpan. A cast iron iron and enamel frying pan with ribs is the first choice.

4. 

   Step4:Look at the extra oil left in the groove after the steak is fried. The steak will look fresh.

5. 

   Step5:5% is the cooking skill - the best partner of steak is sea salt + ground black pepper. Those sauces and tender meat powder are all used to cover up the taste of stale steak. The steak must be thick. (generally, about 2cm 2.5cm thick steak is the best choice.

6. 

   Step6:Do not rinse the steak you bought. If it's frozen, please take it to the refrigerator overnight in advance to defrost it. The next day, see if it's all deicing. If it's not completely deicing, please take out the refrigerator and deicing at room temperature. After the deicing, use the kitchen paper towel to absorb the excess water. For the steak with good quality, you don't need to take the steak hammer to loosen the meat. Just sprinkle some sea salt and black pepper on it and massage the whole meat Wait for a moment to start frying. If the meat is thin, please add some olive oil for massage.

7. 

   Step7:When the steak is very hot in the pot, turn it over once in 25 seconds. Turn it over a little in gridlpan. Fry the steak in the best thickness (22.5cm thick) for 2 to 3 minutes on each side. Add up the two sides for 5 or 6 minutes. The steak fried in this time is medium. If your steak is about 1cm, please control the time within two minutes by yourself Please extend the time if you want it cooked.

8. 

   Step8:Don't forget to fry the whole edge of the steak.

9. 

   Step9:After frying, put a layer of butter on the surface (or not) to seal the gravy, then put it in the container and cover it with tin paper, or leave it on the plate for a few minutes at room temperature (after frying for a few minutes, leave it still for a few minutes), let part of the juice flow back to the steak and put it on the table.

10. 

    Step10:A few percent abroa

11. 

    Step11:

12. 

    Step12: