First of all, the pot should be very hot, so that when the steak is put into the pot, the high temperature will quickly seal the surface of the meat and leave the delicious juice inside. Fried steak can use vegetable oil or butter, because it is not fried, so it doesn't need too much oil, just a thin layer.

Steaks are usually rare, medium, medium and well-done, depending on the frying time. Finally, add salt and black pepper (after adding salt, if you put it first, it will suck the juice out of the meat and affect the tenderness of the meat).

Another way is to marinate the beef before frying it. Mix minced garlic, Jiang Mo, half a bowl of soy sauce, half a cup of red wine, a little honey, a little Chili powder and black pepper into juice, and put the cow in it for about 2 hours. If you have time to prepare in advance, you can soak the steak in the juice, wrap it in plastic wrap, put it in the refrigerator for the night and cook it the next day, so that the fried steak will always be tender and the effect will be better.