Beef sliced, because it is a family practice, so do not be too thick, and then thawed and placed flat on the plate, the top of the salt (sprinkle evenly) after the pan is hot, put some oil, oil is not too much (if there is butter is better). After the beef steak into the frying, frying for a while on the flavor out of the two sides of the frying on the color can be.
The following is the black pepper version of the snowflake steak practice:
The snowflake beef in the center of the fat position cut, and then cut into about 5 * 5CM size of the block, garlic cut into pieces.
Heat the pan and add butter.
After the butter has melted thoroughly, add the garlic slices and sauté, then add the snowflake beef, sprinkle the beef evenly with salt, flip the other side, sprinkle with salt again, and sauté until both sides are golden brown, then serve on a plate.
Then sprinkle with crushed black pepper and garnish with cooked asparagus.
Tips:
Because the fat content of snowflake beef is more than that of beef, only a small amount of butter is needed; the length of the frying time depends on personal preference, and if you don't like to eat raw food, fry it until it is golden brown and cooked on both sides.