When frying steak, the pan should be very hot, and a thin layer of oil is enough. When the steak is in the pan, the high temperature will quickly seal the surface of the meat and leave the soup inside. Steaks are rare, medium, medium and well-done, all of which are controlled by the frying time. The shorter the frying time, the more tender the meat is. When the steak is fried quickly, add salt and black pepper. If you put salt too early, the juice in the meat will precipitate, which will affect the tenderness of the meat.

How to fry steak:

Ingredients: steak, garlic, salt and pepper.

1, garlic cloves are decapitated and used to wipe the surface of the steak, so as to remove a little fishy smell and leave garlic on the surface.

2. Slice garlic cloves, heat the pan, add butter, add garlic slices, and stir-fry on low heat.

3. When the garlic slices are slightly browned, the steak can be served, and the steak is laid flat in the middle of the pan.

4. Fry for about 20 seconds and turn the beef to the other side.

5. When it is nearly 5 layers cooked, add appropriate amount of salt and pepper, and turn it over slightly to get out of the pot.

6. Put the steak on the plate and you can eat it.