2.

Pickling formula: steak 300g, garlic 2 cloves, chives 1 root, black pepper, butter 10g, refined salt, Chicago gravy 20g, dried coriander leaves 1g, and edible oil.

3.

Remove excess fat and meat from the steak.

4.

Apply cooking oil first, then sprinkle with fine salt and Chicago gravy. Wipe the front, back and sides of the steak and marinate for 4 hours.

5.

Sliced garlic, chopped onion, butter and dried coriander.

6.

Preheat the pan, pour in the oil, add the steak, check whether the bottom is browned after 40 seconds, then turn the steak over and fry the other side until browned.

7.

Add garlic slices, shallots, butter and dried coriander leaves, stew and sprinkle with a little black pepper.

8.

Then pour it on the steak, so that the fried steak is ready.