To the steaks bought at the supermarket, dry the steak surface with a paper towel for two hours before frying
Take a large spoonful of sesame oil, apply a layer of sesame oil to the dried steak, cover it, and put it in the refrigerator again.
About half an hour before frying, take it out of the refrigerator and leave it for 10 minutes. Then dry the sesame oil on the surface of the steak with a paper towel, then sprinkle with salt and black pepper, marinate for 15-20 minutes, then gently aspirate with a paper towel. Surface moisture
Open the fire, heat the oil in a frying pan, put the steak in it, fry it for 1-2 minutes, then fry it for another 1-2 minutes, then turn to medium heat, turn it over every two minutes on average, fry until you like it. can
1) One of the tricks I like very much is to first wipe the surface of the meat with sesame oil, which will make the meat more tender and tender. But before the cured meat, in order to make the taste easy to penetrate, this layer of oil should be wiped off. 2) After the salt is sprinkled on the surface of the meat, the water in the meat will be marinated, causing the surface of the meat to be moist. It is not easy to color when fried. The solution to this problem is to suck the water from the surface of the steak before frying. 3) First use a large fire to fry, so as to seal the gravy as much as possible, so that the steak is tenderer and will not dry. 4) Steaks are too old to be fried, because every degree of heat has a recognized corresponding temperature, so Americans sometimes use a speed reading thermometer for cooking, and insert the thermometer into the steak, which can be read immediately. The temperature can be judged according to the temperature. However, if we don't have a thermometer, we can judge by observation. An intuitive judgment is to judge according to the situation of the juice. - 3 Rare steaks will not be juiced, when they reach medium life (Medium Rare) When you find out that the surface of the steak starts to ooze red juice, when you are in Medium, you will get more red juice, when you reach 7 Medium (Medium Well) or Full Done (Well Done). The juice will not be so red. 5) When frying the steak, do not use a spatula to prevent the juice from being pressed out. 6) Fried steak, don't eat it right away, put it on a plate, loosely cover it with a layer of aluminum foil, and let the steak "rest" (according to every inch of thick steak, let stand for 5 minutes) The standard mastery of time). This process is to give the steak time to re-absorb its juice for a better taste. If you eat it right away, once you cut it with a knife, the good juice will flow to the plate.