1. Thawing: Don't fry the bought steak in a hurry. Before cooking, thaw it until it is soft, and then let it stand at room temperature for 3 minutes to make the inside and outside temperatures of the steak consistent.
2. Pickling: After 3 minutes, put the steak on the kitchen paper, and then tap it gently with a rolling pin, in order to make the meat of the steak looser and taste more tender, and tap it evenly on both sides.
3. frying: when frying steak, choose a cast iron pan with large heat capacity or a thick stainless steel pot instead of a coated non-stick pan, because the temperature of frying steak is very high, which is easy to burn the non-stick pan and unhealthy.
4. let stand: don't cut the fried steak immediately, put it in a plate and let it stand for 3-5 minutes to let its juice fully penetrate. This is the key to the freshness and juiciness of the steak, so that there will be no water when cutting the steak.