Pan-fried steak belongs to a kind of western food, usually supplemented with red wine to eat, in order to better make the fried steak more delicious, we from the choice of ingredients to the specific beef frying should pay attention to many details.

Beef grade can be divided according to the parts that can not be such as special generally for the tenderloin, the first level for the upper brain, the spine, the second level for the child cover, the bottom plate, the third level for the ribs, the breast, and so on, to choose a good beef so as to make the steak frying out of the steak meat is more tender and not firewood, so this is the first step of the steak the most critical. So this is the most crucial first step to make a good steak. Of course, in order to meat more tender, you can put some papaya juice to play the effect of tender meat, but should not be soaked for a long time so that the meat is too soft and tender, not conducive to the effect of the finished product of the frying.

Frying steak for the choice of pot is also crucial, try to use non-stick pan, like the bottom of the pan is too thin, too small, pointed bottom pan is not very suitable for steak frying. Before frying the steak you need to marinate the beef, you can sprinkle some salt and black pepper, you can also use pineapple or papaya juice to simply scratch (pineapple, papaya contains protease can play the effect of tenderizing the meat). Before frying steak steak should not be rinsed with water, just prepare a special kitchen paper towel to absorb the water can be, if not this step this may cause water in the frying process. First, preheat the pan on high, when the beef is in the pan, you can adjust the heat to medium-high. When frying the steak, you should not turn the steak several times, otherwise it will affect the formation of charred surface, it is best to turn the steak only once during the whole process. Finally, you can make some sauce according to your own taste and set aside.

One-quarter cooked: the surface is cooked, grayish brown, and the section is blood red. The first part is cooked: the outside is grayish brown, and the section is blood red. Five-minute cooked: gray-brown outside, pinkish-red section, the core still has blood red. Rare: Mostly grayish brown with a pink core. Fully cooked: slightly charred on the outside, completely gray-brown in profile. In the end, you can just choose a few minutes cooked according to the taste you are used to.