1. Thaw: Don't fry the bought steak in a hurry. Before cooking, thaw until soft, then let it stand at room temperature for 30 minutes to keep the internal and external temperatures of the steak consistent.

2. Pickling: After 30 minutes, put the cows on the kitchen paper and pat them gently with a rolling pin. The purpose is to make the meat of steak looser, taste tender and beat evenly on both sides.

3. Frying: When frying steak, don't use a coated non-stick pan, choose a cast iron pan with large heat capacity or a thick stainless steel pot, because the temperature of frying steak is very high, which is easy to burn and non-stick, which is unhealthy.

4. let stand: don't cut the fried steak right away. Put it in a plate and let it stand for 3-5 minutes to allow its juice to fully penetrate. This is the key to fresh and juicy steak. So it won't come out when you cut the steak.