steak

1. Choose fresh steak, wash it, and use kitchen paper to absorb the moisture. Note that tapping and applying salt before frying can cause dehydration of beef tissue, so just wash it off. Another way of saying it is to marinate it with rosemary, black pepper, thyme, and olive oil in advance, which is indeed another delicious dish. However, I still emphasize the original flavor of beef, so you can try it out.

2. Heat the pot and add oil. It is recommended to use regular rapeseed oil directly, because although olive oil is good, it is not heat-resistant. Some people also use butter, but it is said to be difficult to control and easily burn.

3. Heat up the heat slightly, then add the steak to the hot oil. When beef is first cooked, the temperature must be hot enough. At this time, a layer of meat on the surface of the beef becomes dehydrated and hard, so that the juice of the beef will not leak out, which is called locking juice. The color turns dark brown and emits a frying aroma. If the pan is thick enough, it will help to keep warm.

4. The common flipping method afterwards is to flip every 20 seconds, allowing the heat to slowly enter the beef and take a total of 4-5 minutes to remove from the pot. If your fire is too high, you can adjust it down after locking the juice on both sides.

5. Continue flipping and pay attention to the time.

6. After cooking, let it sit on a plate for 5 minutes (important), and finally sprinkle black pepper and coarse sea salt (if not available, use regular salt). For steak, the taste of sprinkling coarse salt at the end is also more exciting than marinating it.

The steak made in this way is easy to cut, chewy, and has a rich taste. Paired with a glass of red wine, it can clear the oil and enhance the flavor of beef, which is perfect.