Material preparation: Australian steak, vegetables, carrots, lemons, ground red wine salt (replaceable), ground black pepper, ground garlic (omitted), steak pot, olive oil, sea salt, kitchen paper, etc.

1. If the steak is frozen, please put it in the refrigerator to thaw naturally. Wipe the thawed steak with kitchen paper.

2, the steak pot is hot, add olive oil, and add the steak when the white smoke rises slightly, don't move. At this time, the temperature of the iron plate is relatively high, which can help the steak quickly lock the gravy on the surface.

3, when frying, turn to a small fire, the time needs to be judged according to the size of the steak, which is about 1 minute. After scalding the bottom, rotate 70 degrees to continue frying. When the gravy leaves the surface, sprinkle with chopped black pepper and sea salt and turn over.

4. After the steak is turned over, it can be changed to medium heat, and continue to fry according to the method just now, and season it with ground black pepper and sea salt. Medium rare steak should have pink in the middle. At this time, you can observe the maturity of the steak from the side.

5. If the steak is thick and fried on both sides, you can stand up the meat and continue frying around, and lock the gravy to prevent it from flowing out from the side. Garnish with vegetables and serve with steak.