2. Thaw the naked-eye cow on a thawing plate, and wipe the blood on the surface with a kitchen paper towel. The naked eye thickness is preferably 1.5cm, and the thickness of 2cm is just right.
3. Sprinkle a proper amount of sea salt and pepper on the surface, evenly spread it up and down, and let it stand for 15 minutes, waiting for the taste. You don't need to sprinkle too much.
4. Start making barbecue pigments when curing and tasting, and then use them when testing with naked eyes in the future. Chop 3 ~ 4 pieces of garlic and a strip of rosemary (remove the stems and leave leaves), put them in a bowl and pour in olive oil for later use.
5, the first part of the formula: a stir-fry. The function of this step is mainly to scald the surface of the meat and seal the water inside. Try to choose a thicker pot. When the pot is hot, pour in three teaspoons of vegetable oil, heat it until it smokes slightly, and iron the front and rear sides and edges of the pot for 30 seconds.
6. In the process of blanching and sealing water, the skills are as follows. The whole process is a big fire. After the first side is ironed, the pot temperature drops, the eye meat is picked up, and the second side is ironed after the pot temperature returns to high temperature.
7, the side of the eye meat can also be burned, with an average of 30 seconds.