Tip:The steak will be juicier if you sear it flat with a slice of bacon tightly tied together with cooking string.
2. The correct temperature for frying steak:Heat a stainless steel pan, not yet oiled, to medium temperature, then wait three to four minutes before starting the water drop test. Dip your finger in a small amount of water and flick it into the pan. If the water droplets bounce around the pan like pearls, then the pan is just the right temperature. Simply dry the pan with a paper towel and pour in the oil.
3. Start frying:Place the steak flat in the pan and press lightly with a spatula. When frying, please do not use (meat fork), because sharp objects will damage the organization of the meat, lose the meat juice of the meat, it will become dry .
4. Waiting and turning: Now comes the most critical moment of your steak frying, because only when the beef "releases itself" from the bottom of the pan, you can turn it over and turn down the heat. For a two-centimeter thick steak, it takes about two minutes to turn it over. Then sear the other side for two minutes. The beef now has a thin, crispy crust, and the meat inside the crust is pink and juicy - this is called medium-rare. If you want your beef rare, you don't need to sear it anymore. If when you cut into the meat it oozes gravy instead of blood, the steak is cooked all the way through. Experience tells us to leave the steak in the pan for an extra minute for every centimeter of thickness. You can make sure that your steak is well cooked by gently pressing on the beef with a spatula (springy = rare, a little tough = medium rare, feels tough = well done). You can add some salt and pepper in moderation when you're ready to rise.
Tips for Pan-Frying Steak
1) Rub the surface of the meat with sesame oil all over first, which will make the meat softer and more tender to eat. But before marinating the meat, wipe off this layer of oil again in order to make the flavor penetrate easily.
2) After the surface of the meat is sprinkled with salt, it will pickle out the water in the meat, resulting in a moist surface, and it is not easy to get color when frying, and the solution to this problem is to absorb the water on the surface of the steak before frying.
3) Use high heat to fry first, so that you can seal the meat juice as much as possible, so that the steak tastes more tender and not dry.
4) Steak taboo fried too old, because each degree of fire, there is a recognized corresponding temperature, so Americans sometimes use cooking with a quick-reading thermometer to check, the thermometer inserted into the steak, you can immediately read the internal temperature, according to the temperature can be judged by the fire. However, we do not have a thermometer, you can judge by observation, an intuitive judgment trick is, according to the situation of the juice to judge --- 3 mature steak will not be juicy, when it reaches medium rare, you will find that the surface of the steak began to ooze out of the red juice, 5 mature At 5-rare, more red juices will come out, and by the time it reaches 7-rare or full-rare, the juices will not be as red.
5) When frying the steak, don't press it with a spatula so that the juices are not pressed out.
6) Fry the steak, do not eat it immediately, put it on a plate, loosely covered with a layer of aluminum foil, let the steak "rest" (according to the standard 5 minutes per inch of thickness of the steak to master the time). This process allows the steak time to reabsorb its juices for better flavor. If you sear it and eat it right away, once you cut it with a knife, those good tasting juices will run off onto the plate.
Warm tips: After reading this article, I believe you have an understanding of how to fry steak, in fact, frying steak to master the good methods and techniques, even at home can make a delicious steak, you may want to try.