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How to cook American steak:

1. Take the steak out of the refrigerator one hour before cooking;

2. Season with salt and pepper or dry Use marinade to season the steak;

3. Use a cast iron pot or aluminum pot when frying the steak, so that the heat can be evenly distributed;

4. Burn over high heat. Until the meat sizzles when placed in the pot;

5. Most American grade steaks (rib-eye, sirloin) can be fried without oil. But the leaner and tougher parts of the meat are best coated with olive oil and vegetable oil before cooking;

6. Place the steak in an uncovered pan and fry for 2 minutes; one piece Flip the 1-inch-thick steak after 2 minutes and fry until it reaches medium rare;

7. Use a thermometer to test the doneness of the meat. For a 11/4-inch-thick steak, sear it for 4 minutes initially (2 minutes on each side), then cook for 3 to 5 minutes until medium-rare. Note: When cooking steak, absorb excess oil so that it does not turn into fried steak; since the core temperature continues to rise after taking it off the fire, cover it with tin foil for 5 minutes.

Medium-rare steak (: The inside of the steak is blood red and a certain temperature is maintained throughout the interior (higher than very rare steak).

Medium-rare steak: The inside is pink with a hint of tinge. There is considerable heat.

Medium-rare steak: The inside of the steak is pink and mixed with light gray and brown. The whole steak is very hot.

Medium-rare steak: The inside of the steak is mainly hot. It is light gray-brown, mixed with pink.