Step two. Don't fry the beef you bought. Sprinkle a little salt on the steak, then put it on a rack with a tray below and put it in the refrigerator 1-2 days. This makes the air around the steak circulate well, and the grilled steak tastes thicker and softer.
Step three. When cooking steak, take the steak out of the refrigerator, wait for its temperature to rise to room temperature, and then fry it in the pot. When the steak is directly fried in this way, when the temperature in the center of the steak reaches the standard, it is actually overcooked.
Step four. Put some cooking oil into the pot, and the fire will burn the pot very hot and smoke. Put the cows in the pot, pay attention to safety. Don't add pepper at this time, because the pot is very hot and the pepper will burn. High temperature will burn a layer of caramel skin on steak, which is the so-called "Maillard reaction". It is the reaction between protein and sugar when heated that makes the steak delicious and fragrant.
Step five. When frying steak, turn the noodles every 15-20 seconds. This will keep the steak crisp on the outside and not overheat on the inside.
Step six. See if the steak is cooked. Don't cut the steak, it will lose the gravy. Insert the thermometer in the kitchen into the center of the steak and measure the temperature. Half-cooked, 45 degrees Celsius away from the pot; Medium rare, 55 degrees away from the pot; Cook at 65 degrees. Sprinkle a proper amount of black pepper before cooking.
Step seven. The last key, don't worry about not enjoying it. Put the cows on a plate and let them stand for 5 minutes. Standing in this step can relax the fried steak fiber, thus firmly locking the gravy. Now you can enjoy this delicious and juicy perfect steak with your favorite sauces and vegetables.