Accessories: butter, salt, black pepper, 1 onion, cheese juice.

1. Before frying the steak, cook the potatoes, vegetables and sauces that you eat with the steak. Several furnaces can be operated at the same time, so they are all hot. Cook a pot of potatoes. Note: if you want to eat authentic western-style steak, it is best to choose potatoes as the staple food, such as boiled potatoes, baked potatoes and potato chips.

2. Stir-fry a bowl of onions. Note: Most vegetables are onions, tomatoes, carrots, broccoli, asparagus, peas, mushrooms and so on.

3, cooking sauce, powder packets bought in the supermarket.

4. Cook into a flowing liquid according to the instructions.

5. Cut sirloin steak into pieces with a thickness of about 2.5cm and a weight of about 250g. Note: Never hammer, pat or beat the cut steak, which will cause solid internal organization and water loss.

6. Take a cast iron pot, heat the iron plate, keep the fire high, and put the beef in. Note: first, dry frying does not put oil, in order to lock the moisture in the steak.

7. When it smells like frying, turn the beef upside down and enlarge it, and fry the other side into dark brown for about 20 seconds.

8. Clean the original pot, add a piece of butter and let it melt and appear brown.

9. Drain the first dry fried cow and fry it on low heat.

10. Season with black pepper and salt when frying.

1 1, fry each side for about 2-3 minutes, and it is finished.

12. If you are not sure whether you have reached the maturity you want, you can make a small incision to check it. Of course, you can't cut it all the time. When the juice in it runs out, it will become very dry. This is medium-rare beef.