If you want to cook delicious steak at home, it is of course the most important to choose a good piece of meat. I chose Australian beef to cook this time. Because of the advantages of regional culture, Australian meat is safe, healthy and delicious, so relatively speaking, Australian beef is tender and tastes better than domestic beef. This time, I chose beef and oyster meat. It is said that the famous steak is made from this part. Good ingredients only need the simplest cooking method to reflect the original flavor of the ingredients, so only a little salt and chopped black pepper, plus a little olive oil, can make the steak fresh and juicy, and the entrance is fragrant and soft.

Second step

Cut the whole Australian and cattle with a sharp knife and cut them into thick slices (2cm is best)

Third step

How to fry Australian steak

Punch the steak surface up and down with a sharp knife tip, being careful not to pierce the bottom.

Fourth step

Sprinkle a little salt and chopped black pepper, then pour in some olive oil and marinate for a while.

Step five

Illustration fried Australian steak

Preheat the thick pot (if there is a special pot for frying steak, it would be better) with empty fire.

Step 6

When the bottom of the pot is very hot, put in the steak (no oil in the pot). Heat it for about a minute or two on medium heat. When you see blood flowing from the upward side, turn it over.

Step 7

Home-cooked practice of frying Australian steak

Continue frying for about half a minute. It is a very original steak flavor, which can be directly cut into pieces and eaten with some vegetables and fruits. The steak fried in this way is about medium rare.

This steak is about medium rare.

Fried Australian steak finished product map

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Cooking tips

It's best to fry steak in a thick pan. Preheat the pot in advance, it's very hot. When the steak is put into the pot, it can instantly seal the surface of the beef and lock the gravy, so that the steak will be tender and juicy. When frying steak, remember not to put too many pieces in the pot at a time. You should leave room for the steak. Because too many steaks are put into the pot together, the heat of the pot will drop rapidly, and the temperature is too low to lock the beef surface quickly, so the gravy will flow out and become stewed beef.

After the steak is in the pot, don't rush to turn it over. Carefully observe the surface of the steak and see blood coming out of the upward meat surface, indicating that the heat has penetrated into the whole steak, and then you can turn it over.

When frying, you should know whether the steak is tender or old. Never cut it open to see this method. When frying and cutting, the gravy will be lost and the tenderness will be affected. The correct method should be based on the hardness of fried steak. Press the meat with a wooden shovel or fork. The softer the healthier, the harder the better.

What you must know about beef processing:

Beef can't be hamstrung, so the gravy in beef will be lost when it is beaten, and the taste and taste of meat will be discounted. The correct method should be acupuncture, but generally there is no such tool at home. You can use a sharp point to stab, but be careful not to stab to the end.

Preservation of beef: if you don't eat it immediately after buying it, you need to put it in the freezer. It should be noted that because the refrigerator will slowly absorb water and suck away the gravy, remember to isolate the air with sealed bags or other sealing methods in advance to avoid the gravy being sucked away. The reason why we take the meat out of the refrigerator for a long time, we will find that the color is obviously white and light, and the taste is old and firewood. It's because the gravy has been in the refrigerator for a long time and is slowly sucked dry.

Thawing beef: The correct method should be to move the beef from the freezer to the freezer one day in advance and let it thaw slowly. Instead of thawing or soaking in water with microwaves. Thawed beef cannot be washed with water. Instead, you should use a clean rag or kitchen paper towel to absorb the blood on the surface and then directly treat it for cooking.

Tender meat method: you can use the method of breaking tendons and oiling to keep the meat fresh and tender. But remember not to tenderize the meat with tender meat powder or baking soda.