1. Thawing: buy back the steak do not rush to fry, do before thawing to a soft state, and then put into the room temperature to rest for 30 minutes to let the steak inside and outside temperature consistent.

2. Marinate: after thirty minutes, put the steak on kitchen paper, then take a rolling pin and gently beat, the purpose is to make the steak meat is more sparse, eat more tender, front and back sides should be evenly beaten once.

3. Frying: Frying steak should use cast iron pan with large heat capacity or thick stainless steel pan, and do not use coated non-stick pan, because frying steak temperature is very high, it is easy to bake the non-stick pan, and also unhealthy.

4. Standing: fried steak do not cut immediately, into the plate and let the juice fully penetrate into the 3 ~ 5 minutes, which is the key to juicy steak, do this, cut the steak will not be out of the water.