Pan-fried steak is a way of eating Western food. Generally, there are medium-rare, medium-rare and well-done. However, most people are not used to medium-rare, so they usually choose well-done.

When the fried steak is served, there is a sizzling sound. Use a knife and fork to cut the steak into small pieces and eat it with red wine. It is tender and juicy, and your mouth is full of flavor.

The milky aroma, combined with the mellow aroma of red wine, is really a wonderful taste experience.

But after all, I don’t go to a Western restaurant every day. I want to eat steak at home, but I can’t taste it like a Western restaurant. Why is this?

In fact, when frying steak, if you keep these 6 points in mind, you can cook steak that is as delicious as a Western restaurant.

01 Do not wash the steak. Steak is a relatively high-end ingredient. Generally, the raw cut steak has been sterilized and vacuum packed. Therefore, there is no need to wash it with water when eating it. We only need to use kitchen towels to absorb the blood on the surface.

02 Steak needs to be defrosted at room temperature. The steak needs to be taken out in advance and defrosted at room temperature instead of taking it out of the refrigerator when you want to eat it. Soak it in hot water or heat it in a microwave oven to defrost it. Such thawing method will destroy the taste of the steak. In fact,

If you are in a hurry, you can soak it in cold water through the vacuum packaging bag to thaw.

03 After marinating the steak, drain the blood, tap the steak lightly with the back of the knife a few times, use a toothpick to poke a few small holes in the steak, rub black pepper and coarse sea salt on both sides, put it on a plate and let it rest for about 10 minutes.

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However, some processed steaks are now seasoned in advance, so there is no need to marinate them.

04 Use the fat that comes with steak. Many people like to use butter to fry steak. In fact, the best way to fry steak is to use the fat that comes with the steak. The fat will leak out during the frying process, which can maximize the original delicious taste of the steak.

05 You need to control the time when turning steak over. Fry steak just like other things. Only turn it over when it changes color and feels cooked.

When frying the steak, turn the steak about every 20-30 seconds until it reaches your desired doneness.

06 When frying the steak, most people will miss the side of the steak. This is commonly known as "locking the edge" to prevent the loss of beef juice. Use tongs to stand the steak up before it comes out of the pan. Each side is 15

It will take about seconds. After taking it out of the pan, let it sit for a while before eating.

Finally, here is a super convenient way to judge the doneness of a steak: Picture 1: Touch the thumb and index finger, touch the meat under the tiger's mouth, feel the firmness (one-medium rare), one-medium, only the surface is cooked, and it is

It is grey-brown, 75% of the inside is blood red, the taste is soft and juicy, and the inside is warm and cool.

Warm reminder: Most Chinese people are not used to eating raw food. Those who are not used to eating raw food should not try it easily.

Picture 2: Touch the thumb and middle finger to touch the meat below the tiger's mouth. Feel the firmness to medium rare. The surface is grey-brown and 50% of the inside is blood red. The taste is soft, juicy, slightly elastic and warm inside.

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Warm reminder: Most Chinese people are not used to eating raw food. Those who are not used to eating raw food should not try it easily.

Picture 3: The thumb and ring finger touch, and the meat below the tiger's mouth feels firm and medium-rare. The surface is grey-brown, and the inside is 25% blood red. The dryness is firm, slightly chewy, and the inside is warm.

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Picture 4: The thumb and little finger touch, and the meat under the tiger's mouth feels firm and fully cooked. The inside is completely gray-brown, and the texture is very solid and chewy.

Shen Xiaoyi, the founder of Xiaoyi Private Kitchen, was once invited to appear on CCTV's post-80s Beautiful Chef.

Food self-media (food blogger signed by multiple platforms such as WeChat official account, Toutiao, Sina Weibo, Yidian News, etc.), food columnist, contracted lecturer by FOTILE Lifestyle Home, special guest of the well-known food program Tao Zui Shanghai and popular food,

A special guest of the well-known video media Yitiao Food Channel and the founder of Xiaoyi’s Kitchen Food Community.