"Ingredients" A piece of freshly ground black pepper for steak? Is the amount of coarse-grained sea rock ground now appropriate? Olive oil? The right amount? Potatoes, carrots, tomatoes and chicory? The right amount? Parsley? ornament

"Cooking process"

1, it is best to choose a fresh steak with evenly distributed fat texture, which can lock the gravy. The naked eye steak is this kind of fat texture. Cattle are placed on shelves, trays are placed under them, and they are put into the refrigerator for cold storage 1 day. This makes the air circulate well around the steak, and the grilled steak has more flavor and looser meat quality.

2. Take the steak out of the refrigerator and put it on the hanging rack to return to room temperature. Dry the surface with kitchen paper.

3. Sprinkle coarse sea salt on the surface of the steak. The amount of salt is a little more when you feel almost the same. You can sprinkle more when you eat it. Then sprinkle a proper amount of freshly ground black pepper, not too much black pepper, so as to avoid frying and bitter taste, then evenly spread a thin layer of olive oil on both sides of the steak, and let it stand and marinate for fifteen minutes.

4. Heat the pot fire until it smokes and the water droplets can evaporate in the pot, so that the steak can be put in. No need to refuel, the steak has been oiled when it is marinated. Take the naked eye steak with a thickness of 2cm as an example, medium rare. Fry the steak for a minute and then turn it over. Fry each side for more than 2 minutes, and the total time is 4-5 minutes. Don't turn it frequently to avoid the loss of gravy. If you want to fry a cross, the method is to fry it for 1 min, then rotate the steak for 45, do not turn it over, and then fry it for 1 min and then turn it over.

5. The following table lists the total frying time of steaks in different parts, with different thicknesses and degrees of maturity, for reference only, and sometimes the frying degree depends on experience.

6. After frying, don't cut it in a hurry. Wake up the steak for 5 to 10 minutes. Put the cows on the shelf to prevent the juice from washing off the surface coke layer, and catch the gravy with a plate under the shelf; Cover with tin foil and put in a 50-degree oven. This step can relax the steak fiber and let the juice return to the meat tissue, thus firmly locking the gravy.

7. While making steak, make the vegetable ingredients on the plate. You can match this as you like. I baked potatoes. 1 medium-sized potato is washed, peeled and diced, slightly dried on the surface, and mixed with salt, chopped black pepper and olive oil. Spread tin foil in the baking tray, put potatoes evenly on the baking tray, put them in the middle of the oven, bake at 220 degrees for about 30 minutes, and turn them over halfway. You can also add other vegetables to bake, such as carrots and tomatoes.

8, can be accompanied by favorite sauce. Add some hot water to the pot where the steak is fried, and use it as the sauce for the steak when it is cooked to a small amount of juice, which is more original. Put the steak, fruits and vegetables on the plate, and pour the steak with sauce. Cut the steak, and it's medium rare.