Make a Michelin restaurant steak at home without an oven
Use the back of the knife to loosen the sides of the steak, spread the salt and black pepper evenly on the steak, slice the garlic, and stick it on the steak. Marinate the steak for two hours.
The sea white shrimp is peeled, open the back, go to the shrimp line, and spare. Purple skin onion shredded, spare
Cut the potatoes into small pieces, steamed [or cooked], crushed into mashed potatoes, add 30g of butter and mix well, add black pepper and salt to taste, and serve until ready.
Put a small amount of olive oil in the pot and saute the onion and let it stand for use.
Put a small amount of olive oil in the pot, fry the prepared sea white shrimp, season with a little salt, and serve it for later use.
Add a little olive oil to the pan and fry the steak until the oil is warm. On the front and back of the steak, fry for about 30 seconds on each side, then spread the fried steak with 20 grams of butter, and then fry the side of the steak (also about 30 seconds) to bring the steak out. Wrap it in tin foil for 2 to 3 minutes so that the butter can infiltrate the steak. [This step can be omitted]
Put onions, steaks, mashed potatoes, sea shrimps, etc.
It's critical to apply butter to the surface of the steak. Buttering can lock the juice in the steak and make the steak smoother, so don't omit it. If possible, the steak is cooked and placed in tin foil for 2 to 3 minutes so that the butter is better immersed in the steak. No tin foil can be omitted. In addition to onions, the remaining side dishes can be replaced according to personal taste. Frying steak for 30 seconds is about three to five minutes cooked. It can be added according to individual taste. No olive oil can be used with other edible oils. instead