Sauté ed steak needs seasoning: sea salt, black pepper, salt, garlic and butter. There is no sea salt, you can add a little edible salt. Black pepper can mask the fishy smell of beef and enhance the umami taste of beef. When frying steak, both sides of the steak can be fried until it changes color. After the steak is cleaned, it needs to be marinated for about fifteen minutes to make the beef more tasty. Chop garlic and fry it in butter to taste. Fried steak can be decorated with herbs.

Precautions for frying steak:

1. Pay attention to the temperature. Steak is just a general term. Many parts of cattle can be cut off as steak, and different parts have different requirements for calories. Take the most expensive filet mignon we usually eat. If we fry filet mignon at home, we'd better fry it on low heat. If we use fire, it will lead to the situation that the outside is cooked, but the inside is not completely cooked.

2. Pay attention to the choice of edible oil. If we usually pay attention to steak, we'd better choose butter or olive oil when cooking steak. The best recommendation is butter, because butter is a kind of animal oil, so it can be better blended with steak, which will not only make steak taste like milk, but also make steak taste smoother.