Inputs: steak salt black pepper oil butter red wine (optional)?

Practice: Use a paper towel to absorb excess water, steak should not be marinated in advance, which will result in the loss of steak moisture, seriously affecting the taste

Put a little oil in the pan, add a piece of butter, and wait for the butter to melt, then put the steak

The steak into the steak, you need to quickly put all sides of the first pan-fried until browned, including the side, (as long as the color is turned over) so that you can very well lock the moisture

Generally 5 to 5 times to lock the moisture

General pan-frying. Good lock moisture

General frying 5 to 7 minutes, high heat frying 1 minute and a half to 2 minutes, turn over the medium heat frying 1 minute, small fire frying 1 minute, basically

Last sprinkle of black pepper and salt, it's done

Frying steak tips:

1, marinade process can not add liquid seasoning, wine, soy sauce, what absolutely can not be added, because the liquid will reduce the temperature, and will explode when oil, destroying the steak meat. This is equivalent to frying vegetables before draining water. The less water, the better. I used to not understand this, with red wine marinade steak, do out of a mess

2, why the steak dripping oil, because the oil seeped into the steak, and then fried when the oil will be heated together, it is easy to cook. This is the equivalent of the northeast pot roast that needs to be fried twice, for the same reason. Not professional usually do not know this one

3, the pot does not need another oil. Because the steak already has oil, the pan with oil, oil and steak temperature is not consistent, the steak is easy to burn, but not good.

4, if you still feel the inside of the raw, you can while hot into the microwave oven, heat 30 seconds. Microwave oven is heated from the inside out, so absolutely delicious! In addition, the steak must be eaten hot, I usually eat and eat cold will also heat the microwave.