First of all, the pot should be very hot, so that when the steak is put into the pot, the high temperature will quickly seal the surface of the meat, allowing the delicious juice to stay inside. You can use vegetable oil or butter to fry the steak. Since it is not fried, you don't need too much oil, just a thin layer.

Steaks are generally medium-rare, medium-rare, medium-rare and well-done, all depending on the length of time they are fried. Finally add salt and black pepper (add salt last because if you add it first, it will suck out the juice from the meat and affect the tenderness of the meat).

Another method is to marinate the beef before frying it. Mix minced garlic, minced ginger, half a bowl of dark soy sauce, half a cup of red wine, a little honey, a little chili powder and black pepper into a sauce, then marinate the steak for about 2 hours. If you have time to prepare in advance, you can soak the steak in juice, wrap it in plastic wrap, put it in the refrigerator overnight, and cook it the next day, the effect will be better.