Supermarket to buy back drowning good steak frying method is as follows:

1, first from the supermarket to buy marinated steak on the table, if there is fat white edge can be cut off

2, and then the bottom of the pan heated, pour in butter, and at the same time into the half or the whole steak for frying, frying, if there is a hammer will be the steak knocked once again before

3, Steak actually frying time is not long, will be fried on one side until slightly golden brown, about 2 - 5 minutes, depending on the size of the fire and the thickness of the steak.

4. Turn the steak over to the other side and cook, also for 2 to 5 minutes. Observe the surface of the gravy and press the surface of the steak with a wooden spatula to see if there is any juice left. If you like your beef rare, you don't need to fry it for too long.

5, fried steak, cut a small corner with a knife, then you can see the degree of cooked inside. If the gravy is tight, occasionally see a minute or two of blood, this time should be seven or eight minutes cooked. If the juices are firm, no blood is visible, and the steak is a dark pink color, it should be medium rare or well done. Drizzle the steak with mushroom sauce as well as black pepper to increase the level of flavor.

The steak does not need to be tenderized with tenderizing powder or baking soda; you can use the tendon breaking method to keep the meat tender. To the beef tendon should not be used to beat the way, so in the beat at the same time the beef in the meat juice will be lost, the meat flavor and texture will be discounted. The correct method is to use the needle method, you can use the sharp tip of a knife knife into the meat, but be careful not to pierce the bottom.

Steak in fact, the quality of the steak also has certain requirements to ensure that the original flavor of the steak, especially the nutrients in it, through the refrigerated, thawed, grilled and boiled, on the plate there are strict regulations, frying out of the steak, tender and juicy, with a very high nutritional value.

When frying steak, remember not to put too many pieces in the pot at once, too many pieces of steak into the pot will lead to a rapid decline in the heat of the pot, the temperature is too low to quickly lock the surface of the beef, so the gravy will flow out of the steak, into a "stew".

The best way to cook a steak is to use a pan with a thicker bottom, and to preheat the pan beforehand, so that the steak is instantly sealed to the surface of the beef and the juices are locked in, so that the steak is juicy.

If the beef isn't too fatty, you can also try the more refreshingly fragrant and mildly spicy green pepper, which raises the aroma of lean beef more than black pepper. It feels more refreshing, but the green pepper must be freshly ground for enough flavor.

Frying steak at the beginning of the fire should not be too big, otherwise the butter will be very block burned dry, seasoning package heating can be, do not burn too long, will stick to the pan.