1. Buy fresh steak meat, wash it, and soak up the moisture with kitchen paper. Note that beating and salting before frying will cause dehydration of the beef tissue, so just wash it. There is another way of saying that adding rosemary, black pepper, thyme, and olive oil to pickle in advance. That is indeed another delicious flavor, but I still emphasize the original aroma of beef. You can try it.
2. Heat the pan and drain the oil. It is recommended to use ordinary rapeseed oil directly, because olive oil is good but not resistant to high temperatures, and some people use butter, but it is said that it is not easy to control and easy to paste.
3. Heat a little bit higher, add the steak after the oil is hot. The temperature of the beef must be hot enough just after it is cooked. At this time, the surface layer of the beef is dehydrated and hardened, so that the beef juice will not leak out, which is the lock juice. The color turns to dark brown, and it emits a frying fragrance, which will help keep warm if the pan is thick enough.
4. After that, the common way to turn it is to turn it every 20s, let the heat slowly enter the inside of the beef, and take it out of the pot for a total of 4-5 minutes. If your fire is too big, adjust it to be smaller after locking the juice on both sides.
5. Keep going, pay attention to the time.
6. After the pan is out, let it sit on the plate for 5 minutes (important), and finally sprinkle with black pepper and coarse sea salt (if not, use ordinary table salt). For steak, the taste of the final sprinkling of coarse salt is better than the taste of marinated.
7. The steak made in this way is easy to cut, chewy and full-bodied. Paired with a glass of red wine can clear the greasy and enhance the aroma of the beef, which is perfect.
Tips:1. For the pre-treatment of steak, beating or salting is not allowed, which will cause dehydration of beef tissue.
2. Olive oil is not resistant to high temperatures and will produce toxic substances, so it is best to use rapeseed oil.
3. The steak that has just been cooked should be fried on both sides at a high temperature to prevent the juice from leaking out of the steak.
4. Turn over every 20s, and it will be out of the pot in four or five minutes.
5. The steak just out of the pan must be left standing for about 5 minutes, and finally sprinkle with salt.
