Steak is one of the main representative foods in Western food. When talking about Western food, the first thing that comes to mind is steak, which is enough to show the importance of steak in Western food. Because the method of making steak is relatively simple, and semi-finished steaks are also sold in supermarkets, many families choose to make steak at home. The main process of making steak is to fry the steak, so what shape of pan should be used to fry the steak?

1. Introduction to frying the steak

Frying the steak is a simple dish to make. The main ingredient is steak, and the main cooking technique is frying. Pan-fried steak is a Western food and is usually eaten with red wine. Simple steaks can also be cooked at home. Some people add spices and black pepper to taste.

2. What pan to use for frying steak

To fry steak, use a pan with a thicker bottom, preferably a non-stick pan. A cast iron non-stick pan is of course the best. You can buy the ones with patterns or not. You don’t need to be so particular about making them at home, as long as they taste good. Patterned pots are not practical. The thick-bottomed pot is to ensure the temperature. The temperature determines that the moisture inside the steak will not be lost, and the taste will be better.

3. What oil to use for frying steak

My personal suggestion is to use olive oil if it is available. If not, just use ordinary oil. You need to put butter in the steak before cooking it, so that the flavor will be more comprehensive and you will feel more fragrant.

I’m telling you a few tips. After the steak is put into the pot, turn it over once every 30 seconds, turn it over twice, then turn it over for 10 seconds, then 4 times after 10 seconds, and it is ready to eat. You can use a spatula to press the surface of the beef. It must be elastic, otherwise it will be cut. I can't even cut it. Don't eat the steak immediately after it's cooked. Leave it on the chopping board for about 1 minute to make the juice more saturated.

4. How to make delicious fried steak

1. First of all, you need to buy a better steak. Zuyi uses Australian beef eye, which is about 8 ounces per piece. That’s 224 grams. A little thicker is better. If it's too thin, the outside will be burnt and the inside will be overcooked. The PS video also said that the steak should be taken out and defrosted at least 30 minutes in advance. Anyway, it must be brought to room temperature

2. The pot for frying the steak must be very hot! Preheat the pot for 5 minutes on medium or high heat. At the same time, sprinkle salt on the steak. There is no way to quantify how much salt to sprinkle. Just follow your own taste. Then sprinkle in black pepper. Zuyi uses coarse salt. If you use fine salt, you can add less. PS: Many people reported that it was too salty. That’s because the video uses coarse salt. Use less fine salt, and even less if the steak is thin!!!

3. Top with olives oil, so there is no need to add oil to the pot. Then turn it over and do the same thing again.

4. When the salt and oil are added, you can put it in the pot. You must hear a "crackling" sound when you put the pot into the pot.

5. The most important thing when frying steak is not to turn it over too quickly. If you turn it over immediately, it will stick to the pan and the color will be white, which is not good-looking. Turn over almost every minute.

6. After you fry it for 5 or 6 minutes, you can put it into a plate. After frying the steak, don't cut it immediately. Let it sit for 2 to 3 minutes to allow the juice in the steak to be absorbed back into the cells.

7. In the end, the steak will be pink when cut, but there will be no blood, and it is ideally medium rare.