A piece of steak you like.

Coarse sea salt

Freshly ground coarse black pepper

olive oil

How to enjoy the delicious fried steak in the western restaurant at home?

The choice of steak is based on your own preferences. This piece is Angus' naked eye for 300 days. The other side of the flower is more beautiful. One piece weighs about 250G. The thickness is about 2cm.

This oil flower is even more charming. It's Angus' top steak. Weight 150G. I actually like more naked eyes. I really don't know what kind of meat I like. You can buy one piece of each. Eat one by one. Choose what you like.

All right. Start cooking steak. First, take the steak out of the cold storage the night before and put it in the fresh-keeping layer of the refrigerator. Freeze and thaw for one night. Take it out the next day and put it at room temperature! Remember never to take it out and thaw it directly. Then you can start seasoning when you return to room temperature!

Sprinkle a lot of coarse sea salt on the surface of steak. The amount of salt is a little more when you feel almost the same. It doesn't matter if it's not well controlled. At last, if it is not tasty enough, you can sprinkle some directly. Then sprinkle a proper amount of freshly ground black pepper. It can be thicker. Not too much black pepper. In order to avoid bitterness when fried.

Put olive oil on it. This is more or less up to you. Cooking is not proportional.

Do this on both sides. After that, I like to stand 10 minutes. Of course, you can fry it directly.

Heat up your cast iron pot. The cast iron pot has a good heat preservation effect. Sincerity is better than non-stick pan. You don't have to buy a striped steak pot like mine. The pot is very hot. Stick water with your hands and sprinkle it into the pot. It will evaporate immediately and it will be hot enough. Then put it in your steak. No need to put oil. Just now, the steak has been oiled! Don't react to the steak after it's in the pot. Don't move for at least the first minute.

The thickness of my steak is 2cm. So I turn my face once a minute. Fry each side for 2 minutes. It takes a little more than 4 minutes. The pot is hot enough. Don't react frequently. Only then can there be a beautiful surface!

Striped pot can fry beautiful plaid. The steak fried in a general cast iron pan has a larger area with coking layer. Better to eat! After frying the maturity you like. Pick up your steak and stand up. Fry the side quickly, too. This one is purely a personal preference. That's what I like. Fry for a while.

Put the fried cows on a net rack. Let it stand in a warm place. It's best to let it stand for the same time as you fry the steak. I put the oven on the fermentation stall. I woke up for five minutes. Put a plate under the grid. You will drip some juice when you wake up the steak. By the way, it's also warm!

At this time, you can make some side dishes that you like. Spaghetti Fried vegetables. Salad. Mashed potatoes. Both will do. Free play

Cut it! Is it so pink and tender? I can't eat rare steak. 5 to 7 points is the best. Well-done is a waste of a good piece of meat. A good steak really does not need sauce. Add some hot water to the pot for frying steak. It can be used as a sauce for steak when it is cooked until there is still a drop of water left. And it won't take away the smell of steak.