The Secret of Pan-Fried Steak
Many of us have thought about cooking dinner at home for our loved ones. A softly scented red wine, a vase of fresh flowers, a candelabra with dim candlelight, and a steak that's bubbling up and cooked just right are just some of the things you'll want to do to make sure your loved one is happy. But what if you don't know how to sear a steak? Below, I share with you the secret of frying steak, so that everyone can fry a Western-style restaurant caliber steak!
Frying steak pre-preparation
The first step: pick steak
How to pick steak meat? It all depends on what kind of texture you like to eat. Beef chops are chewy, filet mignon is gluten-free and has no oil flower, which tastes like lean pork, and sirloin has a bit of tendon and oil flower, which tastes like a smooth texture. In principle, as long as the selection of meat is fresh, the fat is not overly concentrated, and the oil flower is evenly distributed, the frying will be very tasty.
If there is a large piece of grease or a hard part of the tendon, you can use a knife to cut it off first, so as to avoid too much grease or too much tendon, which will affect the taste.
Step 2: Thaw
The day before cooking, transfer the steak to the freezer and allow it to thaw slowly. Remove 30 minutes before cooking and allow the steak to return to room temperature, blotting the surface with kitchen paper; never use these methods of freezing: defrosting in the microwave, defrosting in hot water, rinsing in water.
Step 3: Pick a pan
A textured iron skillet or pan is great for frying steaks. The iron plate should be hot, no oil is needed when frying, and there will be beautiful grain after frying. The pan should be oiled, so it's easier to use a non-stick pan.
Step 1: Turn up the heat and add the steak
First, turn up the heat, add the steak when the pan is hot, and sear it over high heat until the surface is lightly charred.
Step 2: Turn and sear
Sear the steak on one side until lightly browned, then turn and sear on high heat.
Step 3: Turn down the heat and sear for doneness
Lightly char both sides of the steak, then turn down the heat and sear to desired doneness.
Step 4: sear the edges
Stand the steak up and sear the edges as well.
Step 5: Press for doneness
Press with tongs for doneness.
Step 6: Season at the end
Once the steak is browned, add sea salt and black pepper at the end, if you salt it too early, the meat will dehydrate and become tough.
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