Frying steak with butter.

Main ingredient: steak 500g

Supplementary ingredients: the right amount of butter, the right amount of salt, the right amount of black pepper, 1 onion, the right amount of Bianshi juice

1, before frying steak first with the steak with the potatoes, vegetables and sauces to cook. You can do this on several burners at the same time so that it is all hot. Boil a pot of potatoes. Note: If you want to eat an authentic Western steak, it is best to choose potatoes for the main food, such as boiled potatoes, baked potatoes, fried potato fries.

2. Saute a bowl of onions. Note: Most of the vegetable choices are onions, tomatoes, carrots, broccoli, asparagus, Dutch beans and mushrooms.

3. Cook the sauce, a powdered bag of Bearnaise saus bought at the supermarket.

4, cook according to the instructions to a runny liquid.

5. Cut the sirloin steak into pieces about 2.5cm thick each, weighing about 250g. Note: Be sure not to hammer, slap or beat the cut steak, as this will result in solid internal tissue and loss of moisture.

6, take a cast iron pot, burn the iron plate, keep the high temperature high heat, put the beef in. Note: First, dry-fry without oil, in order to lock in the internal moistness of the steak.

7: When the aroma of frying radiates, turn the beef over before it browns and sear the other side to a deep brown as well, about 20 seconds per side.

8: Clean the original pan and place a piece of butter in it, allowing it to melt and brown.

9: Add the steaks that have been dry-seared for the first time and sear them over low heat.

10: Season with black pepper and salt while searing.

11: Fry the steak for about 2-3 minutes on each side.

12: If you're not sure if it's at the level of doneness you want, make a small cut to check. Of course, you can't keep making small cuts, the internal juices will run out and it will become dry. This is medium rare (Medium) beef.