200 grams of steak

Proper amount of butter

Appropriate amount of black pepper

Proper amount of salt

A moderate amount of odorless oil.

Proper amount of vegetables

A piece of aluminum foil

Rosmarinus officinalis proper amount

How to fry steak with rosemary?

The steak is cooked in the refrigerator. First, two days before eating, the cows are discharged into the refrigerator for freezing and transferred to the cold storage (1-4 degrees). Unpack the steak and put it on a plate (no plastic wrap). After thawing for 24 hours, the bottom is reversed.

It has been in the refrigerator for 60 hours. It looks like this.

That's why we should do it. Delicious steak comes from cow blood. If it is taken out of the refrigerator and thawed normally, blood will flow out. Usually let you suck the blood out with a towel. But if it is thawed in the refrigerator, less blood will flow out, and because it is dry, the steak will absorb blood again. Moreover, this is a technique called steak ripening. You can Baidu it.

Thirty minutes before frying the steak, take the steak out of the refrigerator, sprinkle with salt and black pepper evenly, and cut the rosemary.

Cut the vegetables with the side dishes, wash them and steam them for five minutes.

Heat the pan for 5-8 minutes on medium heat (3-5 minutes in stainless steel pot), and prepare aluminum foil, a pot cover one size smaller than the wok, and a stopwatch for timing.

The pan is getting hot, so fry it in 30 seconds (don't turn down the heat).

(2cm steak cast iron pot) Fry on one side for 55 seconds, and then gently press the half cover on the pot.

(2cm steak stainless steel pot) Fry on one side for 60 seconds, then gently press it on the pot with the lid.

(1.5cm steak cast iron pan) Fry on one side for 25 seconds, and then gently press it on the pan with the lid.

(1.5cm steak stainless steel pot) Fry on one side for 30 seconds, and then gently press it on the pot with the lid.

(2cm steak cast iron pot) The steak is browned and fried for 55 seconds, then browned and fried for 55 seconds and then fried for 55 seconds. The four sides add up to 3 minutes and 40 seconds, and then clip them up immediately.

(2cm steak stainless steel pot) Spread butter on the reverse steak and fry for 60 seconds, then spread yellow for 60 seconds and fry for 60 seconds. The total score of four sides is 4 points, and it will be clipped soon.

(1.5cm steak cast iron pan) Coat the reverse steak with yellow oil for 25 seconds, then coat with yellow oil for 25 seconds, and then fry for 25 seconds. The total number of four sides is 1 min for 40 seconds, and then clip it up immediately.

(stainless steel pot, 1.5cm steak) Coat the reverse steak with yellow oil for 30 seconds, then coat it with yellow oil for 25 seconds, and then fry it for 25 seconds. The total number of four sides is 1 min 50 seconds. Clip it up at once.

The fried steak is wrapped in aluminum foil and allowed to stand for five minutes.

At this time, the pot is very hot. Turn the heat down, fry the steamed vegetables with the remaining butter marinated steak and the remaining vanilla pieces, season with salt and pepper, and serve.

Let the steak stand for 5 minutes, then open the aluminum foil steak and serve. Pour the blood left in the aluminum foil into the pot for a few seconds, and pour the remaining oil and water into the steak noodles on the plate.

High-energy steak is ready