As an uncompromising food blogger, I often receive a variety of fans about food-related issues, this is not recently a friend told me about the steak, said she likes to eat steak, but their own home is always frying not good, either the steak inside is not cooked or eat up the texture is too hard.

Steak is now more and more common in our lives, and it's no longer a delicacy that can only be enjoyed in a high-end restaurant. If you can fry a steak at home for yourself or a loved one, think about how happy and romantic things. But how to fry a good steak, which also still have a lot of skills and attention to matters, I believe that in addition to this fan friend has such a problem, the reality of other people estimated that there are not a few.

It's okay if you don't know how to do it, so let's learn how to do it today, and then you'll be able to cook a steak that's nice and crispy on the outside and tender on the inside!

1, the frozen steak in the refrigerator in the fresh layer of defrosting, and then at room temperature for a while, do not use water to soak the steak! Next, use kitchen paper to soak up any blood on the surface of the steak.

2, in both sides of the steak, evenly sprinkled with freshly ground black pepper and sea salt, both sides of the brush on a thin layer of oil, oil do not need too much Oh!

3, garlic patted, thyme washed and cut into sections spare. Thyme can also be used basil leaves, oregano leaves and other Western spices instead of, do not have to work, according to personal taste.

4. Heat a pan, brush the pan with oil, add the garlic and thyme and sauté, then add the steak to the pan.

5: Take a piece of butter and spread it over the surface of the steak, letting the butter melt on the surface of the steak. If you buy a steak that is 3-4cm thick, fry it for about 1? to 2 minutes on each side, longer for thicker steaks.

6, fried steak do not rush to eat, let it stand for about 5 minutes, you can lock the meat juice inside the steak, eat up a juicy feeling.

Finally warm tips you also need to pay attention to the following issues:

1, steak into the pot before you must thaw to room temperature, otherwise the outside will be paste, the inside is still raw.

2, less oil, more oil accidentally become fried.

3, do not keep turning the steak, keep turning easy to let the steak in the loss of water, affecting the taste.

4, the general thick steak, each side of the frying 3 minutes on each side is almost five mature, each add a mature on the frying one minute more.

5, a good steak does not need to add additional sauce, freshly ground black pepper and sea salt will allow the steak itself to release the full flavor. It is best to use coarse-grained sea salt, do not use the usual frying of ordinary table salt oh.