Specific situation specific analysis: do not need to put oil in the case, when your steak is sirloin, beef chops and other fat-rich steak is not need to put oil.

Take sirloin steak as an example.

It is a known fact that sirloin steak will have a purely fatty oil rim.

So, when you're frying the steak, you can absolutely wait for the pan to get hot and smoking, then turn the greasy side down and stand the steak up to get the fat out of the greasy side! That way you have oil in the pan naturally, and it's all natural butter, butter frying steak, is the best and most flavorful and recommended!

If it's a leaner steak, cooking oil + butter is recommended.

Traditionally, butter is used to fry steak, because butter has the magical effect of making seafood and beef and other ingredients more soft and tender and fresh, but butter has a low ignition point, steak frying with high heat, mastering the butter is not good, it is easy to paste, so the combination of cooking oil and butter to fry steak, does not affect the flavor, but also to avoid high temperature paste the pan problem.

The most important point is to fry the steak must use high heat.

This common sense many friends know, the ultimate goal is to ensure that the steak is tender and juicy, the country is not accustomed to two mature steak with blood, generally need to fry to six or seven mature, this time more need to fire, so that the steak surface quickly carbonized, a short period of time on the lock internal moisture is not lost, eat up the taste of the juicy.

Frying a steak