American steak practice:

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

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

3. When frying steak, use a cast iron pot or aluminum pot, so that the heat is evenly distributed;

4. The fire burns until the meat hisses in the pot;

5. Most American graded steaks (naked eye, cold in the west) can be fried. However, the lean and tough parts of meat should be coated with olive oil and vegetable oil before cooking;

6. Fry the steak in an uncovered pot for 2 minutes; A steak with a thickness of 1 inch is turned over for 2 minutes and then fried, so it is medium-rare;

7. Test the raw and cooked degree of meat with a thermometer. A steak with a thickness of 1 1/4 inch, first fry for 4 minutes (2 minutes on each side), and then fry for 3 to 5 minutes until it is medium-cooked. Note: when cooking steak, you should absorb the excess oil to avoid turning it into fried steak; Since the central temperature continues to rise after leaving the fire, cover it with tin foil for 5 minutes.

Medium-rare steak (:the inside of the steak is blood red and keeps a certain temperature (higher than that of the medium-rare steak).

Medium rare steak: pink inside, very hot.

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

Medium rare steak: the inside of the steak is mainly light grayish brown with a slight pink color.