Wash beef and dry it with kitchen paper towels; Remove garlic skin and cut into garlic cloves;

Turn on the electric baking pan and press the "preheat" button; Melt the butter in the baking pan;

After the butter melts, add garlic cloves and stir-fry until fragrant; Add beef, and press the "patties/pot stickers" button; No cover;

When there is gravy on the surface of beef, sprinkle appropriate amount of salt, black pepper and beef powder, turn over and continue frying; Season with salt, black pepper and beef powder; If you have vegetables, such as carrots, you can also fry them together;

After frying, put it on a plate.

Extended data:

Rib-eye steak, taken from beef ribs, is as tender as tenderloin, but the side meat near the bone has always been delicious, and rib-eye steak is so delicious. Tender shredded pork is full of Q-bombs and strong oil tendons, which is more chewy than brisket, more delicious than filet mignon and rich in oil. Young people always praise rib eye steak.

Filet mignon is a long tenderloin, just like pork tenderloin. This piece of meat is the least exercise in cattle. Very tender and smooth, and very thin, without oily flowers. However, due to the lack of gravy and bite strength, it will become old and astringent if it is cooked a little more.

Refers to the left and right sides of the cow's chest, including the ribs. The meat is delicious and the fat is marble-like, which is suitable for roasting, frying, frying and stewing. According to experts, the meat and blood of beef is the best part of steak.