Hello, I am a small pot who loves to cook, and I am happy to answer your questions.

Today I’m going to share how to make a home version of steak. If you want to make it tender and juicy, you need some tips.

Ingredients required: Two sirloin steaks (be sure to buy raw cuts, 1.5-3cm is fine, do not pre-marine, the raw cuts are super rich in milk flavor) Two sticks of rosemary, olive oil, a little unsalted butter, 1 part, if you don’t have it, just

Do not add black pepper and a little crushed sea salt (this is your own taste, you can also adjust it appropriately). The method is as follows: 1. Thaw: Take the steak out of the freezer 12-24 hours in advance, take it out of the refrigerator 30 minutes before frying, and use the kitchen

Place a paper plate on the plate, absorb the blood, and return the temperature to 20 degrees.

(The first important point to make the steak tender and juicy is to defrost it thoroughly) 2. Add oil to the steak 5 minutes before frying? Apply a thin layer of salt to the chicken (the second important point? Do not marinate for too long, the gravy will be reduced) 3.

Heat the frying pan over high heat until it smokes, and the dripping water will turn into pearls and swirl like pearls. Then turn to medium-low heat, put the steak directly into the pan, and fry until it bleeds. Turn over (the third important point is that the temperature should be high when frying) 5. Add

Butter and a few drops of brandy to enhance flavor (don't add it if you don't like it) 6. Blood seeps out from the back and at least 5 layers are cooked. Throw a piece of butter in and fry the edges of the fat until it is a little burnt.

Throw two sprigs of rosemary in, then turn off the heat and let it sit on the rack for 5 minutes before eating~ Tip: If you have carrots, asparagus and potatoes, you can just throw them into the pan and cook them without washing the pan.

Is the steak juice so fragrant? Personally, I recommend eating the steak 70% rare!

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If you see blood oozing out after turning it over, throw in the butter immediately, pick it up and let it sit for about 30 seconds.

As long as the thickness is less than 2cm, if the other side is fried for more than one minute, it will become 9-minute cooked, not as tender as 7-minute cooked.

I hope you will like my answer, thank you! It is actually very simple. Everyone must pay attention to locking the edges when frying steak. At the same time, you must remember to wake up the meat after taking it out of the pan, so that the juice of the meat can return to the tissue, so that the steak will be tender and juicy.

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Step 1. Marinate the steak. Before marinating the steak, dry the steak, then evenly apply light soy sauce, black pepper, salt, and olive oil to the steak, press and marinate for 30-60 minutes.

Step 2. To make steak sauce, first put butter into the pot and melt it. Add chopped onions in the pot and fry over low heat before taking it out of the pot.

Then use the base oil to add soy sauce, oil, salt and black pepper, minced onion, and red wine, stir-fry until thickened, then turn off the heat and set aside.

Step 3: Turn the steak frying pan to high heat, add olive oil, chopped garlic, and steak; do not turn the steak back and forth. After frying for 2 minutes according to the thickness, remember to fry the edges of the steak at the same time. This process is called locking.

side, then switch to the other side and fry for another 2 minutes.

The tender and juicy home version of the steak is ready. I am happy to return to your question: First, you must choose the steak.

The types of steak include sirloin steak, rib eye steak, Argentinian prime cut steak, tendon steak, filet mignon, tomahawk steak, etc.

If it is for pregnant women and children, I personally recommend buying sirloin fillet steak or bone-in tomahawk steak. Both of these meats are very tender, fragrant and juicy.

Cooking Tips 1. The steak needs to be thawed in advance and the water must be wiped dry with kitchen paper.

2. The steak needs to be put in when the hot pan is smoking.

3. When adding butter, the heat must be low, otherwise the butter will burn.

4. The steak must be cooked so that the juice is full.

5. It is not recommended to fully cook the steak, as the meat will not be tender and the juice will evaporate.

It is recommended to fry until it is seven-cooked and let the meat rest in tin foil for three to five minutes before eating.

The steak fried in this way looks fully cooked, but is only medium-rare. It is tender and juicy, very delicious and nutritious.

How to make black pepper steak Ingredients: 1 piece of steak, appropriate amounts of black pepper, peanut oil (corn oil, olive oil); onions, tomatoes, salt, and a little red wine.