Fried Steak

Fried Steak

1. Imported rib-eye steak 300g, thickness about 3cm. Defrost from deep freezing to the refrigerator one night in advance.

2. Before frying, let the steak naturally thaw to room temperature, and then sprinkle some sea salt on both sides according to the taste and marinate for 5-10 minutes.

3. Do not put anything in the pan. Throw a drop of water down and when the water is immediately boiled dry, you can start frying.

4. Clamp the steak with tongs and start frying from all sides, frying on each side until it changes color. This will lock the moisture in the meat.

5. Then fry the noodles, and fry each noodle for about 30 seconds to change the color of the surface to lock the water inside. Then turn to medium heat and fry each side for one minute.

6. After each noodle is fried for one minute, take out a small box of Anjia salted butter, put half of the butter on the steak noodles, and let the heat of the steak melt the butter. When the butter is almost melted, turn the steak over and add the other half of the butter. Similarly, wait until the butter on the noodles is almost melted, and then fry the steak in reverse (about 10 seconds).

7. Start the steak, put your favorite side dishes, and sprinkle black pepper grated according to the taste. Don't worry about it at this time. This is because the freshly cooked steak is very hot and the meat is very firm. After three to five minutes, the heat has dissipated and you can start eating.

8. About five mature, rich in gravy.

Tips:

1. Don't put oil in the pan when you start frying, so as to ensure the original flavor of the beef.
2. According to the size and thickness of the steak, as well as your own preferences, shorten or extend the frying time appropriately. I personally like five matures.
3. The steak must be thick enough to be rich in juice when it is fried.