1. Choose fresh steak meat, wash it and dry it with kitchen paper. Note that beating and salting before frying can cause dehydration of the beef tissue, so just wash it. Another way of saying this is to marinate it in rosemary, black pepper, thyme and olive oil beforehand, which is a different kind of flavor, but I prefer to emphasize the flavor of the beef, so give it a try.

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2. Heat the oil in a pan. It is recommended to use regular canola oil, because olive oil is good but not high temperature, some people use butter, but it is said that the control is not good easy to paste.

How to make steak, how to make steak

3. Fire a little higher, the oil heat gas into the steak. Beef just under the pot temperature must be hot enough, this time the beef surface layer of meat dehydration hardened, beef juice will not leak out, that is, lock juice. The color changes to dark brown and gives off the aroma of frying, if the pan is thick enough it will help keep the heat in.

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4. After that, a common way to turn the steak is to turn it over every 20s, so that the heat slowly enters the inside of the beef, *** counting 4-5 minutes out of the pan. If your heat is too high, it can be adjusted down a bit after locking the juices on both sides.

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5. Continue to turn, pay attention to the time.

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6. Remove from the pan and let it rest on the plate for 5 minutes (very important) before sprinkling it with black pepper and coarse sea salt (or regular table salt if you don't have any) at the end. For steaks, sprinkling the coarse salt at the end is also more wonderful than marinating them to taste.

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7. This makes the steak easy to cut, easy to chew and mellow. With a glass of red wine can clear the grease, enhance the beef entrance flavor, it is perfect.

1, steak pre-processing, can not be knocked or rubbed salt, will cause dehydration of beef tissue. 2, olive oil is not resistant to high temperature, will produce toxic substances, so it is best to use canola oil. 3, just off the pan of the steak should be fried on both sides in high temperature to prevent the internal juices of the steak from leaking out afterward. 4, every 20s a flip, four or five minutes can be out of the pan. 5, just out of the pot of steak must stand for about 5 minutes, and finally sprinkle salt.