1, medium rare, sirloin steak for 30 seconds

Sirloin steak is the most tender beef on the back of cattle, with unique flavor, tender and smooth juice and rich taste. However, sirloin steak should be cooked four to six times and fried for about 30 seconds on each side to keep it fresh and tender.

2, medium rare, filet mignon for 3-5 minutes.

Filet mignon is also beef tenderloin, which is the tenderloin of beef. This kind of steak is tender and low in fat, but it will be old and astringent if cooked too long. Therefore, the temperature of filet mignon is three to seven minutes, although it is only fried for three to five minutes on each side.

3, medium rare, T-shaped steak for 3-5 minutes.

T-bone steak is the backbone of beef back. There are two kinds of T-shaped steaks, one is filet mignon and the other is New Yorker steak. The meat is tender, smooth and rough, while the T-shaped steak is medium rare and fried for 3 to 5 minutes on each side.

4, medium rare, rib eye steak 2-6 medium rare.

Rib eye steak is the meat on the edge of rib ridge. Although not as tender as tenderloin, it is chewy and strong. If you want to maintain this strength, it is best to fry the steak on both sides for about 2-4 minutes.