1,Preparation:The temperature of the steak to be fried must be normal room temperature. Remove the beef from the refrigerator about half an hour before use. However, remember not to salt the ingredients (salt will get rid of the moisture in the beef itself) or add pepper (pepper will fly around in the skillet when it gets hot).

Tip:The steak will be juicier if you sear it flat with a slice of bacon tightly tied together with cooking string.

2. The right temperature to sear a steak:Heat a stainless steel skillet, which has not yet been oiled, to medium temperature, then wait three to four minutes for the water drop test to begin. Dip your finger in a small amount of water and flick it into the pan. If the water droplets bounce around the pan like pearls, then the pan is just the right temperature. Simply dry the pan with a paper towel and pour in the oil.

3. Begin frying:Place the steak flat in the pan and press lightly with a spatula. When frying, please do not use (meat fork), because sharp objects will damage the meat organization, lose the meat juice, the meat will become dry .

4. Waiting and flipping: Now comes the most crucial moment of your steak frying, because only when the beef "releases itself" from the bottom of the pan, you can flip it and turn down the heat. For a two-centimeter thick steak, it takes about two minutes to turn it over. Then sear the other side for two minutes. The beef now has a thin, crispy crust, and the meat inside the crust is pink and juicy - this is called medium-rare. If you want your beef rare, you don't need to sear it anymore. If when you cut into the meat it oozes gravy instead of blood, the steak is cooked all the way through. Experience tells us to leave the steak in the pan for an extra minute for every centimeter of thickness. You can make sure that your steak is well cooked by gently pressing on the beef with a spatula (springy = rare, a little tough = medium rare, feels tough = well done). You may want to add some salt and pepper in moderation when you are ready to rise.

Tips for Pan-Frying Steak

1) Rub the surface of the meat with sesame oil once first, which will make the meat softer and more tender to eat. However, before marinating the meat, wipe off this layer of oil again in order for the flavors to penetrate easily.

2)After the surface of the meat is sprinkled with salt, it will pickle out the moisture in the meat, resulting in a moist surface that is not easy to color when frying, and the solution to this problem is to absorb the moisture from the surface of the steak before frying.

3)Use high heat to fry first, so that you can seal in as much of the meat juices as possible, so that the steak tastes more tender and not dry.