MACKAS Makas grass feeds a sirloin steak.

Proper amount of olive oil

Appropriate amount of black pepper

Proper amount of salt

The method of original sirloin steak

The first is meat selection. This time, I used Australian grass-fed Angus sirloin steak. I like the chewiness of sirloin steak. Friends who don't like the chewiness can choose naked eyes or filet mignon, each with its own characteristics, depending on their preferences ~

This work should be done in advance. The steak can be thawed naturally (it can also be thawed in the refrigerator one day in advance, but it must be taken out to return to room temperature before frying), and the surface is sprinkled with chopped black pepper, sea salt and a little olive oil (the steak is coated with olive oil, so that the oil is not needed in the pot, and the gravy can be locked quickly).

The fire will heat the iron pot, especially the hot one, so that the gravy can be locked quickly.

Fry the four sides first, which is more conducive to locking the gravy.

Keep the fire in the frying process. The high temperature will burn a caramel skin on the steak, which is called "Maillard reaction". It is the reaction between protein and sugar when it is heated that makes the steak delicious and fragrant.

According to the thickness of the steak and personal preference, the frying time is controlled. I first fry one side 1 minute and a half, rotate it by 90 degrees, then fry it around 1 minute to produce a cross-focus pattern, and then turn it over and fry the other side. The method is the same.

Try to reduce the number of flips.

Put the plate in the oven to heat it before putting it in the plate. Don't eat it in a hurry after putting it in the plate. Sprinkle with chopped black pepper and sea salt, and let the plate stand for 5-8 minutes. This step of standing can relax the fried steak fiber, thus firmly locking the gravy.

Now you can enjoy this original steak. You can match vegetables and sauces according to your personal preference. Personally, you like to add only chopped black pepper, which makes the steak more original ~