Teach You How to Fry Steak Easily at Home (black Pepper Steak)
1.
Augerfen steaks are thawed at room temperature.
2.
. Spread a small amount of salt, olive oil, and pepper on both sides of the steak and marinate for 15 minutes.
3.
Important: Heat up the pan on high heat, pour in vegetable oil, wait until there is a little smoke, put the steak in the pan and keep it on high heat, wait until one side is slightly charred, about 1 minute (when the steak juice is coming out), turn the other side and cook for 1 minute. At this time, the pan 6 is mature. If you want to cook it again, you can extend it for more than 10 seconds. The steak is only turned once during the frying process. (This method is suitable for 1cm thick steak, and the thickness should be adjusted accordingly at different times)
4.
In the process of frying, you can add onions or garlic (sliced) to make it more fragrant.
5.
Alternative (personal preference): When the steak is about to come out of the pan, if you like the rich taste, you can add Anjia butter and fry it to taste. Remember that the butter should not be set early.
6.
Put it out of the pot and let it stand for 3 minutes. (Put some broccoli and carrots into shreds, boil in water beforehand), and pour black pepper sauce on the plate. At this time, pour red wine in the glass, and start enjoying your romantic Australian steak dinner with your beloved one!
Tips:
Vegetable oil and other home cooking oil are more suitable for frying steak! Olive oil is only suitable for low-temperature cooking, and high-temperature frying will destroy its nutrition. Buttered beef steak is easy to get battered and burnt, so you can only put a little bit at the end to make the steak more fragrant!
Fire must be used throughout the whole process! Will produce more than 100 kinds of meaty aroma!
Don't be afraid of the meat burning, don't smoke in the kitchen, be sure to heat the pot to very hot, and cook the steak on high fire throughout. This is the legendary Maillard reaction: the high temperature makes the protein and sugar in the meat react, which can produce more than 100 types of meat aroma.
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