practice: 1) for steaks bought in the supermarket, dry the surface of the steaks with paper towels two hours before frying.

2) Take a tablespoon of sesame oil, spread a layer of sesame oil all over the dried steak, cover it and put it back in the refrigerator.

3) About half an hour before frying, take it out of the refrigerator, leave it for 1 minutes, then dry the sesame oil on the surface of the steak with a paper towel, then sprinkle salt and black pepper, marinate for 15-2 minutes, and then gently absorb the water on the surface with a paper towel.

4) Turn on the big fire, heat the oil in a frying pan, put the cows in, fry for 1-2 minutes, turn over and fry for 1-2 minutes, then turn to medium heat, turn over every two minutes on average, and fry until you like the heat.

The cooked steak is mixed with juice according to your own preference, but I think it is delicious to eat it directly.

in terms of side dishes, you can mix them at will. I served green beans and cooked potatoes this time.

The method of green beans is to pour the quick-frozen green beans into a wok, add salt, olive oil, black pepper, a spoonful of water and a little sugar, bring to a boil, turn to medium heat, stew for a minute or two, then turn off the heat and let the residual heat continue to stew the beans.

potatoes, it's even simpler, that is, cook the smaller potatoes and crush them. If you are not afraid of getting fat, put butter on them while they are hot, which is especially fragrant.

Let's talk about my experience and preference of frying steak, hoping to help everyone. 1) One of my favorite tricks is to wipe the surface of the meat with sesame oil first, which will make the meat taste softer and tender. But before curing the meat, in order to make the taste easy to penetrate, this layer of oil should be wiped off again.

2) After the salt is sprinkled on the surface of the meat, the water in the meat will be salted out, which makes the surface of the meat moist and difficult to be colored when frying. The solution to this problem is to absorb the water on the surface of the steak before frying.

3) Fry the steak with high fire first, so as to seal the gravy as much as possible and make the steak more tender and not dry.

4) The steak is forbidden to be overcooked, because there is a recognized corresponding temperature for each degree of heat, so Americans sometimes use a quick-reading thermometer for cooking. When you insert the thermometer into the steak, you can immediately read the internal temperature and judge the heat according to the temperature. However, if Well Done't have a thermometer, we can judge it by observation. An intuitive trick is to judge it according to the situation of juice-3 Rare steaks don't produce juice. When they reach Medium Rare, you will find that the surface of the steak begins to ooze red juice. When they are Medium, more red juice will be produced, and when they reach 7 ripe.

5) When frying steak, don't press it with a spatula, lest the juice be squeezed out.

6) Don't eat the fried steak right away, put it on a plate, loosely cover it with a layer of aluminum foil, and let the steak "rest" (let it stand for 5 minutes according to the standard of each inch of steak). This process is to give the steak time to reabsorb its juice to make it taste better. If you eat it immediately after frying, once you cut it with a knife, the delicious juice will flow to the plate.