The eye meat steak, taken from the 6-12 ribs of the cow, is second only to the filet steak, and is close to the heart, which is a very beautiful part of the snowflake.
The steak is placed in a refrigerator at 0-4 ° C for low temperature thawing. After about 8 hours, it is taken out and brought back to room temperature to achieve the best thawing effect.
Use kitchen paper to blot the blood from the surface of the steak and heat it over the pan.
Due to the selection of the grain-fed steak, there is no additional oil before the pot.
For example, in 2 cm, the steak is fried for 1 and a half on one side, turned over, sprinkled with black pepper and salt, and then fried for 1 minute. The ripeness is between 3 and 5 minutes.
Before the pan, the other side is sprinkled with spices, served, and waited for 5 minutes.
Eye meat steak, when cooking, it is better to cook around 5 minutes, suitable for all ages, 3 minutes to eat more easily the taste of the steak, and if old, such as 7 points or more, it will lose the meaning of the steak; choose thicker Cast iron pans do not change in temperature when cooking.