Pan-fried Steak Croutons
1.
The fresh beef fillet I bought was cut into 300g pieces, and it is convenient to use in the refrigerator.
2.
Take out the frozen beef the first day and put it in the refrigerator to thaw
3.
When you get up in the morning, take the steak out to warm up and then work on the rest. After the steak is warmed up, use kitchen paper to absorb the surface moisture.
4.
Today I used COOK100 black pepper steak sauce powder for the steak seasoning, which is more convenient, just take the required amount
5.
Spread the sauce powder evenly on both sides of the steak, and spread a thin layer of butter on the surface, and marinate for about half an hour
6.
The big dome bread I made is super big, half the size of a basketball. After slicing, the middle one is too big, so use the one slightly on the side.
7.
Put the right amount of butter in the frying pan and fry the bread slices brown on both sides. This step is for convenience if there is no oven. I prefer to spread the bread slices with butter and bake them directly in the oven, so that the steak is just right when the bread is fried. And the best way to fry this way is to keep the oven at 100 degrees for a while, so that the steak will be warm when it wakes up, and the steak will wake up better and more tender.
8.
Heat the frying pan to about 200 degrees. You can put a small amount of salad oil. When the oil is smoking, the basic temperature is fine, and then put the steak.
9.
Fry on one side for about half a minute, turn it over, add a little butter and fry for half a minute,
10.
Then turn down the heat and fry for about 1 minute
11.
Cut into strips quickly with a knife, and the juice will not flow out at this time
12.
Fry the noodles a little bit to lock in the moisture
13.
Add the blanched broccoli and fry at the same time, and fry for about 2 minutes. Press it with your hand to turn off the heat when the maturity is about 50%, because the iron frying pan I use is better to continue heating before taking it out, so that the steak is basically 7 mature. The grilled steak is very tender and retains the aroma of beef
14.
Take out the warm bread slices in the oven and put the steak on it
15.
Cover it with tin foil immediately and let it wake up for about 3 minutes
16.
After waking up, put broccoli on it, garnish with small tomatoes and enjoy
Tips:
The heat is very important when frying the steak. At first, it must be high temperature and high heat to lock the surface moisture, and then low heat to the level you need. It's better to be tender rather than over-fried, otherwise the steak will be hard to bite
