After a long vacation, it's hard not to get a little burned out. Breakfast on the first day of class must not be scrappy. Eating well will make you feel good. I prepared steak and toast for breakfast today. Let's start the day with a great breakfast.

Steak can be made at home, and once you get the hang of it, it's better than a chef at a five-star restaurant

My freezer will be stocked with emergency tasty treats such as frozen veggies, fruits, chicken breasts, and steak. Beef and chicken breast are also considered favorites among fitness enthusiasts and are essential for fat loss and muscle building.

Often, when you don't know what to eat, you open your refrigerator and rummage through it. Pull out one or two items and you can make a great meal. Frozen steaks are convenient and affordable, and more importantly, thawed to perfectly restore the freshness of the meat.

Ingredients for pan-frying steak:Rib-eye steak, sea salt, butter, corn oil, black pepper

Practice:1. Thaw the steak at room temperature ahead of time, or use a microwave to help defrost it quickly

2. Absorb any excess blood with kitchen paper and sprinkle it with sea salt, massaging it into the steak

3. Heat up a cast-iron skillet and pour in the right amount of corn oil, then put the steak Put the steak into the pan and sear on all sides first, sealing the edges with high-temperature express. The purpose of sealing the edges is to lock the moisture inside the steak, and fry the steak taste tender.

4. After sealing the edges, fry the steak on both sides. If you like to use butter to fry steak students can put a small piece in the pan. I chose to cut the meat eye coarsely and turn it every 15 seconds. Depending on the actual temperature, it takes about 15 to 20 times. Steaks fried this way are medium rare

5. Place the sauteed beef on a plate and let it sit for five minutes. This step is to wake up the steak, also called waste heat cooking. The remaining temperature of the beef will transfer to the center, which is necessary for thicker cuts of steak. The uncooked meat in the center will continue to be heated, while the fibers on the edges will further absorb the juices as they cool

6. Sprinkle with black pepper and serve. A good steak doesn't need much seasoning or sauce. The moisture and fat of the beef itself is enough to make it delicious

[Tip]

How do I thaw a frozen steak?

You can either place the packaged steak in the refrigerator for 6 hours, or you can thaw the packaged steak in a chilled brine one night in advance. Both of these methods are low-temperature thawing, which works similarly to thawing a steak in a thawing tray at room temperature, and restores the meatiness of the steak perfectly.

Many people prefer to thaw packaged steaks in room temperature water. Although this method is quick to thaw, the steak will have a lot of blood coming out of it, affecting how much the meat is reduced. This method is not recommended. Of course, if you need to thaw quickly, you can save time by utilizing the thawing feature of your microwave. It's not as tasty as thawing at low temperatures, but it's something that needs to be taken care of in a hurry.

Do I need to wash my thawed steak?

Not necessary. Washing steak in water washes away the beef fibers and makes it taste worse. All you have to do is use a napkin to soak up the blood from the steak.

Do you sear the steak on two sides first or four?

In principle, yes. The purpose of sealing the edges is to lock in the moisture inside the steak and improve the flavor. There is no difference in flavor between the two, especially when it comes to the question of "chicken or egg".

Do I need a cast iron skillet with grooves to sear a steak?

There are advantages and disadvantages to both flat and fluted cast iron skillets. A flat cast iron skillet sears a larger area of crusty steak, but a striped cast iron skillet allows the oozing juices to flow into the grooves, keeping the meaty side of the steak warm. Best of all, a striped cast iron skillet fries in a beautiful checkered pattern.

Why the 15-second flip?

The purpose of flipping every 15 seconds is to keep the surface of the steak consistently hot, while the inside of the steak doesn't get too hot, which preserves the flavorful juices perfectly.

How does a novice fry a thick-cut steak over 4cm?

Steaks over 4cm thick are best placed in the oven. Seal all sides with a large pan of fire, then sear each side for 30 seconds before putting the cow in the oven. Preheat the oven to 250 in advance and roast over the heat for 2-3 minutes.