1, gently blot the surface of the steak with kitchen paper.

2. Heat the pan to medium-high temperature, melt the butter, turn the pan to make the oil flow more evenly, add the steak, count to eight, and quickly turn over.

3. Count to eight on the other side, turn over and turn off the fire.

4. Put the steak in the pan and wait 10- 15 minutes. By standing the steak, the gravy is sealed by the principle of expansion with heat and contraction with cold, which makes the steak more juicy and tender.

5. Next, according to the tenderness you like, fry for one or two minutes with low fire.

6. Put your favorite side dishes to eat.

Cattle upper brain:

The upper brain of cattle is beef located on the shoulders, the back of the neck and both sides of the spine. The meat is tender and juicy, the fat is evenly mixed, there are beautiful marbles, the taste is soft, it melts in the mouth, the fat is low and the protein content is high. Suitable for rinse, stir-fry and barbecue.

Upper brain of cattle-refers to the meat of the back neck of beef cattle, which is located from the upper part of the neck to the upper part of the anterior spine (eye meat). This part of the meat is characterized by a relatively uniform ratio of fat to thin. But the main taste is still thin, which can be divided into S upper brain, A upper brain and B upper brain according to fat precipitation.

Making seasoning: seasoning: 20g of spicy soy sauce, 3g of pepper 1 g, 3g of refined salt, 0g of butter 10, and a proper amount of raw vegetable oil.

Refer to the above content: Baidu experience-what is suitable for beef brains?