Steaks can also be paired with a lot of sauces, and you can mix them yourself if you like. If you are afraid of trouble, you can also use salt and black pepper directly. Today's approach is the easiest.
Keep the steaks in the freezer in the refrigerator and let them dry. You can marinate a little salt beforehand, or you can eat salt when you eat it.
The steak pan is hot, burned to a slight white smoke, and the butter is melted. I am the oil shaved from the beef. If not, you can use ordinary cooking oil. Put in the steak, don't slow down
Simmer on the surface of the steak to seep out the gravy, change to a small fire, and turn over to continue frying. The specific cooking time is determined by the thickness of the steak. I have probably fried it for more than 2 minutes.
If the steak is thick, you can clip it with a clip and fry the side to better lock the gravy and prevent loss.
After the beef is fried, it can be placed in the oven for low temperature heating. Avoid cold, affecting taste
Broccoli hot water simmered for 30 seconds to remove the dried control. You can also add a pinch of salt and 2 drops of olive oil when you are hot. This will not only have some base, but also make the broccoli more green. After the vegetables are well matched, you can put the steak in the dish and serve it.
1, buy steak, it is best to choose the supermarket cold storage to take the cut raw meat is appropriate. Or import fresh, cut plastic frozen steak pieces. Don't buy a supermarket to pick it up. One is not fresh enough, and most of them are cut thinly for the sake of taste. In addition, it is preserved for a long time and will be covered with various ingredients. 2, when the steak is cut, do not cut too thin, many friends feel that cut thin, it will be easier to fry. In fact, too thin and too thick is not good, too thin, easy to fry the steak, lose the taste, the gravy is too fast. It’s too thick outside, and the interior is still very raw. I personally think that if you cut it, 1-2cm thick will be better. 3, when frying the steak, the pot must be hot, the pot is best heated to slightly white smoke is appropriate. Only when the pot is hot enough can the moisture of the steak be locked in an instant, without losing and drying. 4. After the steak is fried, if you don't eat it immediately, you can put it in the oven and heat it at low temperature. But it is not easy to take too long, or you should eat it as soon as possible. 5, steak side dishes recommended with a refreshing vegetable is better, a bite of meat with a bite, no more pleasant than this. Vegetables can be seasoned with vinegar sauce.