Three steaks.

Appropriate salt

olive oil

Proper amount of butter

Appropriate amount of black pepper

rosmarin

Zero error steak practice

Pickled steak is very important. Dry the steak with kitchen paper and sprinkle with salt, but both sides, both sides. Wipe evenly by hand and refrigerate for at least 24 hours, but not more than 48 hours.

Before cooking the steak, take it out of the refrigerator and let it warm to room temperature. Drizzle with olive oil and black pepper. I also added crushed rosemary here, which can actually be put later. The oven is 200 degrees, fully cooked in 20 minutes, 13 minutes and cooked in 5 minutes.

You need to turn it over and check its maturity. This time is almost ripe, which can shorten the time in the oven.

Take out the steak, heat the cast iron pan until it smokes, add butter and rosemary, and drain the beef. Let butter invade every corner of the steak. Just fry it in a nice color.

Let the meat wake up for a few minutes before eating. Serve with your favorite side dishes and staple food.

When you take the steak out of your bag, be sure to dry the surface of the steak. This step is very important. The attractive color and fragrance of steak are formed by the famous Maillard reaction between protein and reducing sugar on the surface of steak at high temperature. The most basic reaction condition is high temperature. This temperature needs to reach 100 to 180 degrees. Moreover, the temperature should be raised quickly, and the time from room temperature to 100 degree should be skipped as soon as possible (the change of taste and meat quality in this temperature range is not what we need), and the Maillard reaction above 100 degree is what we want. If there is a lot of water on the surface of steak, even a little water (the instantaneous boiling temperature of water is only 100℃) will absorb a lot of heat, reduce the oil temperature on the surface of beef when frying steak, delay the heating process of "room temperature ~ 100℃" and affect Maillard reaction. So, be sure to dry the water on the surface of the steak. Willing to use a lot of kitchen paper.