1. Bring the steak (about 2.5cm in thickness) to room temperature, soak up the water with kitchen paper, sprinkle with sea salt, and press it with your hands. (It’s best to cook the steak the same day when you buy it. Never freeze it or wash it. I usually cut a piece of the fat and fry it in oil. Sprinkle it with salt and fry it immediately. Don’t marinate it to prevent water from coming out. Because I made it last Black pepper juice, if you do not make juice, you can sprinkle black pepper powder at the same time.)
2. Put fat beef in a cast iron pan and fry out the oil. (You can also use the olive oil used for cooking. It is recommended to use a cast iron pan or a thick-bottomed pan for frying the steak. It is evenly heated and does not burn easily. The frying is very beautiful. I also bought the cast iron pan for frying the steak.)
3. Take out the oil residue.
4. Add the steak and fry for 1 minute on both sides of medium-high heat to quickly lock in the moisture.
5. Add butter and garlic diced, and fry for 2-3 minutes on both sides of medium and low heat. (The butter has moisture content. Putting butter at this time can reduce the temperature of the pan, so that the meat will not be burnt, because the cast iron pan has good heat preservation even when heated)
6. In the meantime, use a spoon to pour the oil from the pan on the steak, so that the surface is also heated.
7. If you are not sure of the degree of familiarity, you can use scissors to cut the thickest piece and have a look.
8. Just put the side dishes out of the pot. For how to make potatoes, please refer to my recipe "Fried Potatoes", which is very delicious. (Don't eat the steak immediately after putting it on the plate. Cover the lid and simmer for a few minutes to allow the steak to absorb the water, so that no water will flow out when it is cut.)
9. 8 minutes of maturity belongs to the son, it is estimated that most Chinese people can accept the degree of maturity. (Fry for 1 minute on both sides on medium and high heat, turn to medium and low heat for 3 minutes on both sides.)
10. 5 minutes old is the husband's.
11. Lazy black pepper sauce: 2 tablespoons of Lee Kum Kee black pepper sauce, 3 tablespoons of water, 1 teaspoon of sugar, mix well, and boil. (My kids like to eat it with sauce, and like the original flavor, you can save this step.)
Tips:1. It's best not to wash the steak. The fried steak abroad is not. If you are really worried, just rinse it quickly and immediately use a dry towel or kitchen paper to absorb the water.
2. The fire power of each stove is different, adjust slightly according to your own, don't fry it.
3. After the steak is fried and served on the plate, cover the lid and simmer for a few minutes to allow the steak to absorb water, and no water will flow out when it is cut.
